# C_2020018EN.01002401.xml

| 20.1.2020 | EN | Official Journal of the European Union | C 18/24 |
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20.1.2020

EN

Official Journal of the European Union

C 18/24

---

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 18/08)

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

‘MENFI’

PDO-IT-A0786-AM02

Date of application: 29.9.2014

1.   Rules applicable to the amendment

Article 105 of Regulation (EU) No 1308/2013 – Non-minor modification

2.   Description and reasons for amendment

2.1.   Article 1 of the product specification. Designation and wines/Categories. Amendment to the product specification and single document

Description

| a) | the category (4) Sparkling wine has been added, comprising:






  — | Spumante bianco, including with indication of one of the following grape varieties: Chardonnay, Grecanico, Chenin Blanc and Moscato Bianco; |
| --- | --- | --- |

a)

the category (4) Sparkling wine has been added, comprising:

—

Spumante bianco, including with indication of one of the following grape varieties: Chardonnay, Grecanico, Chenin Blanc and Moscato Bianco;

| — | Spumante rosato; |
| --- | --- |

—

Spumante rosato;

| b) | the category (15) Wine from raisined grapes has been extended to cover also:






  — | Bianco passito; |
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b)

the category (15) Wine from raisined grapes has been extended to cover also:

—

Bianco passito;

| — | Rosso passito; |
| --- | --- |

—

Rosso passito;

Reasons

The newly introduced categories, sparkling wine and wine from raisined grapes, are well established products in the relevant area. There has been a lot of experimentation in the area where the DOC Menfi is produced over the last 20 years and the intention of this amendment is therefore to reflect the new reality.

2.2.   Article 1 of the product specification. Designation and wines/New grape varieties. Amendment to the product specification and single document

Description

| a) | A number of new main grape varieties have been added such as Grillo, Catarratto, Fiano, Damaschino; Viognier, Sauvignon; Pinot Grigio, Vermentino, Chenin Blanc, Moscato Bianco, Perricone, Frappato, Nerello Mascalese, Cabernet Franc, Pinot Nero, Alicante Bouchet, Alicante, Petit Verdot and Aglianico.
  In particular, the new varieties concern:






  — | Bianco Spumante and with the ‘Passito’ and ‘Superiore’ indication; |
| --- | --- | --- |

a)

A number of new main grape varieties have been added such as Grillo, Catarratto, Fiano, Damaschino; Viognier, Sauvignon; Pinot Grigio, Vermentino, Chenin Blanc, Moscato Bianco, Perricone, Frappato, Nerello Mascalese, Cabernet Franc, Pinot Nero, Alicante Bouchet, Alicante, Petit Verdot and Aglianico.

In particular, the new varieties concern:

—

Bianco Spumante and with the ‘Passito’ and ‘Superiore’ indication;

| — | Rosso Passito; |
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—

Rosso Passito;

| — | Menfi Rosato including Menfi Rosato Spumante;
  with indication of the grape varieties Inzolia, Grillo, Chardonnay in the Spumante version and with the ‘Superiore’ indication; |
| --- | --- |

—

Menfi Rosato including Menfi Rosato Spumante;

with indication of the grape varieties Inzolia, Grillo, Chardonnay in the Spumante version and with the ‘Superiore’ indication;

| — | Menfi Catarratto including with the ‘Superiore’ indication; |
| --- | --- |

—

Menfi Catarratto including with the ‘Superiore’ indication;

| — | Grecanico with the ‘Superiore’ indication and Grecanico Spumante; |
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—

Grecanico with the ‘Superiore’ indication and Grecanico Spumante;

| — | Fiano including with the ‘Superiore’ indication; |
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—

Fiano including with the ‘Superiore’ indication;

| — | Damaschino; |
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—

Damaschino;

| — | Viognier; |
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—

Viognier;

| — | Sauvignon; |
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—

Sauvignon;

| — | Pinot grigio; |
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—

Pinot grigio;

| — | Vermentino; |
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—

Vermentino;

| — | Chenin Blanc including Chenin Blanc Spumante; |
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—

Chenin Blanc including Chenin Blanc Spumante;

| — | Moscato Bianco including Moscato Bianco Spumante; |
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—

Moscato Bianco including Moscato Bianco Spumante;

| — | Nero d’Avola with the ‘Riserva’ indication and Nero d’Avola Rosato; |
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—

Nero d’Avola with the ‘Riserva’ indication and Nero d’Avola Rosato;

| — | Perricone including with the ‘Riserva’ indication and Perricone Rosato; |
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—

Perricone including with the ‘Riserva’ indication and Perricone Rosato;

| — | Frappato including Frappato Rosato; |
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—

Frappato including Frappato Rosato;

| — | Nerello Mascalese including Nerello Mascalese Rosato; Cabernet Franc including Cabernet Franc Rosato; |
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—

Nerello Mascalese including Nerello Mascalese Rosato; Cabernet Franc including Cabernet Franc Rosato;

| — | Merlot and Cabernet Sauvignon Rosato; |
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—

Merlot and Cabernet Sauvignon Rosato;

| — | Syrah with the ‘Riserva’ indication and Syrah Rosato; |
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—

Syrah with the ‘Riserva’ indication and Syrah Rosato;

| — | Pinot Nero including Pinot Nero Rosato; |
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—

Pinot Nero including Pinot Nero Rosato;

| — | Alicante Bouchet including Alicante Bouchet Rosato; Alicante including Alicante Rosato; |
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—

Alicante Bouchet including Alicante Bouchet Rosato; Alicante including Alicante Rosato;

| — | Petit Verdot including Petit Verdot Rosato; |
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—

Petit Verdot including Petit Verdot Rosato;

| — | Aglianico including Aglianico Rosato.
  With the specification of a maximum of two grape varieties of the same colour from those indicated above. |
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—

Aglianico including Aglianico Rosato.

With the specification of a maximum of two grape varieties of the same colour from those indicated above.

| b) | The sub-areas ‘Feudo dei Fiori’ and ‘Bonera’ and the single-variety Sangiovese are no longer covered. |
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b)

The sub-areas ‘Feudo dei Fiori’ and ‘Bonera’ and the single-variety Sangiovese are no longer covered.

Reasons

| a) | The newly introduced grape varieties, rosé versions and versions with the ‘Superiore’ indication are well established products in the relevant area. Likewise, the new types indicating new grape varieties refer to upgraded grape varieties which were already produced in the territory and which could already be used in the combination of grape varieties of the DOC Menfi white and red wines, either as main grape varieties making up at least 60 or 75 % of the wine or as secondary varieties making up between 20 and 30 %, depending on the type.
  There has been a lot of experimentation in the area where the DOC Menfi is produced over the last 20 years with the introduction of new varieties and the enhancement of those already present; the intention of this amendment is therefore to reflect the new reality. |
| --- | --- |

a)

The newly introduced grape varieties, rosé versions and versions with the ‘Superiore’ indication are well established products in the relevant area. Likewise, the new types indicating new grape varieties refer to upgraded grape varieties which were already produced in the territory and which could already be used in the combination of grape varieties of the DOC Menfi white and red wines, either as main grape varieties making up at least 60 or 75 % of the wine or as secondary varieties making up between 20 and 30 %, depending on the type.

There has been a lot of experimentation in the area where the DOC Menfi is produced over the last 20 years with the introduction of new varieties and the enhancement of those already present; the intention of this amendment is therefore to reflect the new reality.

| b) | In the context of reorganisation and improvement of growing systems and wine-making techniques, the overall quality of the products of the DOC area has become rather homogeneous with no clear difference being noticed over the years between the grapes produced in the sub-areas of Feudo dei Fiori and Bonera and those produced in the rest of the DOC area. It was therefore considered unnecessary to use the indications of these sub-areas and it was decided to simplify the specification and give more weight to the DOC Menfi as a whole. |
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b)

In the context of reorganisation and improvement of growing systems and wine-making techniques, the overall quality of the products of the DOC area has become rather homogeneous with no clear difference being noticed over the years between the grapes produced in the sub-areas of Feudo dei Fiori and Bonera and those produced in the rest of the DOC area. It was therefore considered unnecessary to use the indications of these sub-areas and it was decided to simplify the specification and give more weight to the DOC Menfi as a whole.

2.3.   Article 2 of the product specification. Combination of grape varieties. Amendment to the product specification and single document

Description

| a) | The combination of grape varieties for the Menfi Bianco type has been standardised for all versions, Spumante, Vendemmia Tardiva, Passito and Superiore.
  The grape variety Grillo has been included in the main grape varieties that can account for at least 60 %;
  the percentage of secondary grape varieties has been increased from 25 % up to a maximum of 40 % for grapes of other white grape varieties, including aromatic varieties suited to being grown in the Sicily Region. |
| --- | --- |

a)

The combination of grape varieties for the Menfi Bianco type has been standardised for all versions, Spumante, Vendemmia Tardiva, Passito and Superiore.

The grape variety Grillo has been included in the main grape varieties that can account for at least 60 %;

the percentage of secondary grape varieties has been increased from 25 % up to a maximum of 40 % for grapes of other white grape varieties, including aromatic varieties suited to being grown in the Sicily Region.

| b) | The combination of grape varieties for the Menfi Rosso type has been standardised, including for the Riserva, Passito and Rosato versions.
  The grape varieties Perricone, Nerello Mascalese, Alicante and Alicante Bouchet have been included in the main grape varieties that can account for at least 60 %, and the Sangiovese variety is deleted;
  the percentage of secondary grape varieties has been increased from 30 % up to a maximum of 40 % for grapes of other red grape varieties, including aromatic varieties suited to being grown in the Sicily Region. |
| --- | --- |

b)

The combination of grape varieties for the Menfi Rosso type has been standardised, including for the Riserva, Passito and Rosato versions.

The grape varieties Perricone, Nerello Mascalese, Alicante and Alicante Bouchet have been included in the main grape varieties that can account for at least 60 %, and the Sangiovese variety is deleted;

the percentage of secondary grape varieties has been increased from 30 % up to a maximum of 40 % for grapes of other red grape varieties, including aromatic varieties suited to being grown in the Sicily Region.

Reasons

The combination of grape varieties for red and white wines has been amended in order to include the most representative varieties traditionally grown in the DOC Menfi production area, with a particular emphasis on native varieties.

2.4.   Article 3 of the product specification. Production area. Amendment to the product specification and single document

Description

The production area has been extended to cover the entire area within the administrative boundaries of the municipality of Menfi, which was previously only included in part, as well as some localities of other municipalities which had previously only been partially included. More specifically, the area has been expanded to include the localities of Costa Finocchiara, Vallone Caricagiachi, Piana Grande di Misilifurme and Monte Cirami in the municipality of Sciacca, and the locality of Misilibesi in the municipality of Sambuca di Sicilia. In the municipality of Castelvetrano the area has been expanded to include all of the territory of the localities mentioned in Article 3 of the specification (Casuzze, Case Nuove, Moscafratta, Serralunga, Belicello and Belìce) which were previously only included in part.

Reasons

The expansion was prompted by the need to incorporate into the production area neighbouring winegrowing areas which have the same characteristics as existing areas, and have always been under vines, but which are fragmented and located in various adjacent areas. A more homogeneous production area has therefore been defined in terms of the characteristics of the land, the growing systems and the soil and climate conditions. The entire demarcated area is described in detail, with references to the cadastral maps used in the official land register and the respective borders, as well as the subdivisions and localities in question. The description of the demarcated production area includes the numbers of the official maps from the land register used to identify the plots.

2.5.   Article 4 of the product specification. Winegrowing standards. Amendment to the product specification and single document

Description

The description of the winegrowing standards has been simplified and the maximum yield of grapes per hectare has been set out with the minimum natural alcoholic strength by volume for each type included in Article 1 of the product specification, keeping the quality parameters of the types already included (maximum yields of grapes/ha and the minimum natural alcoholic strengths).

The references to the sub-areas have been removed and the rules for the Vendemmia Tardiva (late harvest) wines have been moved to the next article. Finally, it has been specified that DOC Menfi wines may be produced in the third year after planting.

Reasons

The main winegrowing standards have been confirmed and certain growing parameters improved, in particular in terms of an increased number of vines per hectare for new plantings.

For a better overview, the quality parameters (maximum yields of grapes/ha and minimum natural alcoholic strengths), previously described in the narrative of the article, have been presented in table form for all the types covered by Article 1 of the product specification.

2.6.   Article 5 of the product specification. Demarcation of wine production and bottling area. Amendment to the product specification and single document

Description

| a) | In line with the expansion of the grape production area, the boundaries of the winemaking area have been changed to include the entire area of the municipality of Menfi and the following municipalities adjacent to it: Montevago and Santa Margherita Belice outside the production area and Sambuca di Sicilia, Sciacca and Castelvetrano within that area, in accordance with the provisions of Article 6(4)(b) of Regulation (EC) No 607/2009; |
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a)

In line with the expansion of the grape production area, the boundaries of the winemaking area have been changed to include the entire area of the municipality of Menfi and the following municipalities adjacent to it: Montevago and Santa Margherita Belice outside the production area and Sambuca di Sicilia, Sciacca and Castelvetrano within that area, in accordance with the provisions of Article 6(4)(b) of Regulation (EC) No 607/2009;

| b) | The production area of the sparkling wines includes the entire area within the administrative boundaries of the Sicily Region, in accordance with the provisions of Article 6(4)(b) of Regulation (EC) No 607/2009; |
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b)

The production area of the sparkling wines includes the entire area within the administrative boundaries of the Sicily Region, in accordance with the provisions of Article 6(4)(b) of Regulation (EC) No 607/2009;

| c) | Bottling of wines must take place in the wine production areas mentioned. |
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c)

Bottling of wines must take place in the wine production areas mentioned.

Reasons

| a) | and b) Demarcating the wine production area to take account of the derogation in Article 6(4)(b) of Regulation (EC) No 607/2009 allows producers to use facilities adjacent to the production area too. |
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a)

and b) Demarcating the wine production area to take account of the derogation in Article 6(4)(b) of Regulation (EC) No 607/2009 allows producers to use facilities adjacent to the production area too.

| c) | The reason for the requirement for bottling to take place in the demarcated area, in accordance with Article 8 of Regulation (EC) No 607/2009, is to safeguard quality and the image of PDO Menfi wines, guarantee their origin and ensure the effectiveness and timeliness of the relevant checks. The distinctive features and qualities of DOC Menfi wines, which are linked to their area of origin, are better protected by bottling the wine within the production area, since producers within the demarcated area are responsible, and have the professional skills, for applying and enforcing all the technical rules on transport and bottling. This obligation avoids the possible risks of transport outside the wine area, such as: oxidation and thermic stress due to high or low temperatures and deterioration of the product, adversely affecting its chemical/physical characteristics (acidity, polyphenols and substances conferring colour) and organoleptic characteristics (colour, aroma, taste), and its stability. The risk of microbiological contamination (from bacteria, viruses, funguses, moulds or yeasts) has also been reduced. This requirement benefits the operators, who are aware of the risks and responsible for preserving the quality of the PDO, and gives consumers assurance regarding the origin and quality of the wines and their conformity with the product specification. Furthermore, checks by the competent bodies are more effective in a smaller area. |
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c)

The reason for the requirement for bottling to take place in the demarcated area, in accordance with Article 8 of Regulation (EC) No 607/2009, is to safeguard quality and the image of PDO Menfi wines, guarantee their origin and ensure the effectiveness and timeliness of the relevant checks. The distinctive features and qualities of DOC Menfi wines, which are linked to their area of origin, are better protected by bottling the wine within the production area, since producers within the demarcated area are responsible, and have the professional skills, for applying and enforcing all the technical rules on transport and bottling. This obligation avoids the possible risks of transport outside the wine area, such as: oxidation and thermic stress due to high or low temperatures and deterioration of the product, adversely affecting its chemical/physical characteristics (acidity, polyphenols and substances conferring colour) and organoleptic characteristics (colour, aroma, taste), and its stability. The risk of microbiological contamination (from bacteria, viruses, funguses, moulds or yeasts) has also been reduced. This requirement benefits the operators, who are aware of the risks and responsible for preserving the quality of the PDO, and gives consumers assurance regarding the origin and quality of the wines and their conformity with the product specification. Furthermore, checks by the competent bodies are more effective in a smaller area.

2.7.   Article 5 of the product specification. Yields and winemaking practices. Amendment to the product specification and single document

Description

A table of grape/wine yields has been included;

The wine yield for the white wine has been increased from 65 % to 70 %;

The methods for drying the grapes have been described for the ‘Passito’, in addition to those of the ‘Vendemmia Tardiva’, which were previously described in Article 4 of the old specification;

The methods of ageing the wine for the ‘Riserva’ indication and of refining the wine for the ‘Superiore’ indication have been specified.

Reasons

| a) | The table of grape/wine yields has been included for a better overview, with updates for the various types; previously these were described in the narrative of the Article. |
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a)

The table of grape/wine yields has been included for a better overview, with updates for the various types; previously these were described in the narrative of the Article.

| b) | The increase in wine yields for the white wine, from 65 % to 70 %, is a small adjustment requested on the basis of testing results and innovative winemaking techniques showing that such an increase does not have an effect on the analytical and organoleptic characteristics of the wine. |
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b)

The increase in wine yields for the white wine, from 65 % to 70 %, is a small adjustment requested on the basis of testing results and innovative winemaking techniques showing that such an increase does not have an effect on the analytical and organoleptic characteristics of the wine.

| c) | Following the introduction of the ‘Passito’ type, the methods for drying the grapes have been described. |
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c)

Following the introduction of the ‘Passito’ type, the methods for drying the grapes have been described.

| d) | The winemaking standards described in the old specification have been put in order, with particular regard to the refining methods for the ‘Superiore’ indication of Menfi Bianco, including with the indication of grape varieties Catarratto, Chardonnay, Fiano and Grecanico, and the ageing methods for the ‘Riserva’ indication, with the indication of grape varieties Nero d’Avola, Perricone and Syrah. |
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d)

The winemaking standards described in the old specification have been put in order, with particular regard to the refining methods for the ‘Superiore’ indication of Menfi Bianco, including with the indication of grape varieties Catarratto, Chardonnay, Fiano and Grecanico, and the ageing methods for the ‘Riserva’ indication, with the indication of grape varieties Nero d’Avola, Perricone and Syrah.

2.8.   Article 6 of the product specification. Characteristics on consumption. Amendment to the product specification and single document

Description

| a) | All of the types covered by the product specification have been included, with the related descriptors; the types that are no longer included have been deleted (Menfi Feudo dei Fiori and Menfi Bonera). |
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a)

All of the types covered by the product specification have been included, with the related descriptors; the types that are no longer included have been deleted (Menfi Feudo dei Fiori and Menfi Bonera).

| b) | Paragraph 3 of the article on the Ministry’s power to issue a Decree amending the total acidity and the minimum sugar-free extract has been deleted. |
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b)

Paragraph 3 of the article on the Ministry’s power to issue a Decree amending the total acidity and the minimum sugar-free extract has been deleted.

Reasons

| a) | The characteristics of the newly introduced wines have been described and those of the existing types have been revised, for a more precise description of the analytical and organoleptic characteristics.
  These very clear and distinctive characteristics allow them to be clearly identified and linked to the geographical area as described in Article 9 of the product specification.
  In particular, all the wines have balanced chemical and physical characteristics, which help to ensure a well-balanced taste; all the types have pleasant, harmonious, distinctive and elegant aromas, sometimes with fruity, floral and vegetal notes, typical of the grape varieties used to produce them. |
| --- | --- |

a)

The characteristics of the newly introduced wines have been described and those of the existing types have been revised, for a more precise description of the analytical and organoleptic characteristics.

These very clear and distinctive characteristics allow them to be clearly identified and linked to the geographical area as described in Article 9 of the product specification.

In particular, all the wines have balanced chemical and physical characteristics, which help to ensure a well-balanced taste; all the types have pleasant, harmonious, distinctive and elegant aromas, sometimes with fruity, floral and vegetal notes, typical of the grape varieties used to produce them.

| b) | Paragraph 3 of Article 6 has been deleted as it no longer complies with current legislation. |
| --- | --- |

b)

Paragraph 3 of Article 6 has been deleted as it no longer complies with current legislation.

2.9.   Article 7 of the product specification. Labelling and presentation. Amendment to the product specification and single document

Description

| a) | The possibility of using additional topographical indications referring to the vineyard has been included; |
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a)

The possibility of using additional topographical indications referring to the vineyard has been included;

| b) | The name ‘Sicilia’ as a larger geographical unit may be indicated in the labelling and presentation of DOC Menfi wines. |
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b)

The name ‘Sicilia’ as a larger geographical unit may be indicated in the labelling and presentation of DOC Menfi wines.

Reasons

| a) | The reference to the holding is to better characterise the wine by indicating on the label that the wine originates exclusively from a particular vineyard; |
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a)

The reference to the holding is to better characterise the wine by indicating on the label that the wine originates exclusively from a particular vineyard;

| b) | Indicating the name of the larger geographical unit ‘Sicilia’ allows more information to be provided to the consumer on the geographical location of the DOC Menfi, in accordance with current national and EU legislation. |
| --- | --- |

b)

Indicating the name of the larger geographical unit ‘Sicilia’ allows more information to be provided to the consumer on the geographical location of the DOC Menfi, in accordance with current national and EU legislation.

2.10.   Article 8 of the product specification. Packaging. Amendment to the product specification and single document

Description

All volumes up to 3 litres are allowed;

The use of containers of different capacities and of different structures and materials is allowed

(bag and box type);

All sealing methods authorised by law are allowed, with the sole exception of crown caps.

Reasons

To allow producers greater freedom in the use of containers and sealing methods, including innovative ones, in order to provide more options for responding to consumers’ needs, and thus to enhance the opportunities for marketing and placing DOC products on the various markets both within the EU and internationally.

2.11.   Link with the environment. Amendment to Article 9 of the product specification and to the single document

Description

Some clarifications and additions have been made under paragraphs (a), (b) and (c).

Reasons

The description of the link between the geographical area and the characteristics of the categories of wines produced has been amended and supplemented in line with the amendments to the product specification as regards enlargement of the demarcated area and introduction of new product types.

SINGLE DOCUMENT

1.   Name

Menfi

2.   Geographical indication type

PDO — Protected Designation of Origin

3.   Categories of grapevine products

1. Wine

4. Sparkling wine

15. Wine from raisined grapes

4.   Description of the wine(s)

Category Wine (1): ‘Menfi’ bianco, Inzolia, Grillo, Chardonnay, Catarratto, Grecanico, Fiano

Colour: straw yellow of varying intensity;

Aroma: fine, elegant, delicate, distinctive, pleasant with a scent of fruit;

Taste: dry, balanced, characteristic of the variety, flavourful, pleasant, harmonious, full, intense.

Minimum total alcoholic strength by volume: 11,00 %;

Minimum sugar-free extract: 16,0 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: | 4,5 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 in 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): ‘Menfi’ bianco superiore, Chardonnay superiore, Catarratto superiore, Grecanico superiore, Fiano superiore

Colour: straw yellow of varying intensity;

Aroma: fine, elegant, characteristic of the variety, with a scent of fruit;

Taste: dry, balanced, distinctive, pleasant, harmonious, full, intense.

Minimum total alcoholic strength by volume: 11,50 %;

Minimum sugar-free extract: 16,0 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: | 4,5 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 in 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): Menfi Damaschino, Viognier, Sauvignon, Pinot Grigio, Vermentino, Chenin Blanc, Moscato Bianco

Colour: straw yellow of varying intensity, possibly with hints of pale green;

Aroma: fine, elegant, characteristic of the variety, pleasant with a scent of fruit, fresh, with the muscat aroma;

Taste: dry, pleasant, harmonious, fresh, full, intense.

Minimum total alcoholic strength by volume: 10,50 %;

Minimum sugar-free extract: 17,0 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: | 4,5 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 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

Maximum total sulphur dioxide (in milligrams per litre):

Category Wine from raisined grapes (15): ‘Menfi’ Bianco Vendemmia Tardiva, Bianco passito

Colour: from straw yellow to golden;

Aroma: characteristic, delicate, lingering;

Taste: from dry to sweet, typical, harmonious;

Minimum total alcoholic strength by volume: 15,00 %;

Minimum sugar-free extract: 22,0 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: | 4 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 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

Maximum total sulphur dioxide (in milligrams per litre):

Category Sparkling wine (4): ‘Menfi’ Bianco Spumante including with the variety indication Chardonnay, Grecanico, Chenin Blanc, Moscato Bianco

Foam: fine, long-lasting;

Colour: straw yellow of varying intensity;

Aroma: distinctive, fine;

Taste: fresh, harmonious, from extra dry to sweet.

Minimum total alcoholic strength by volume: 11,00 %;

Minimum sugar-free extract: 15,0 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 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:

5 in 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): ‘Menfi’ Rosso including with the Riserva indication, Nero d’Avola including with the Riserva indication, Perricone including with the Riserva indication, Syrah including with the Riserva indication

Colour: ruby red of varying intensity, tending towards garnet for the Riserva;

Aroma: pleasant, fine, delicate, distinctive, fruity, occasionally spicy;

Taste: dry, harmonious, full-bodied, slightly tannic, intense.

Minimum total alcoholic strength by volume: 11,50 %;

Minimum sugar-free extract: 22,0 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: | 4,5 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 in 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): ‘Menfi’ Frappato, Nerello Mascalese, Cabernet Franc, Merlot, Cabernet Sauvignon

Colour: ruby red of varying intensity;

Aroma: fine, delicate, distinctive, fruity, floral, with vegetal notes, intense;

Taste: dry, harmonious, full-bodied, balanced, fresh, astringent, distinctive, intense.

Minimum total alcoholic strength by volume: 12,00 %;

Minimum sugar-free extract: 21,0 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: | 4,5 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 in 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): ‘Menfi’ Pinot Nero, Alicante Bouchet, Alicante, Aglianico, Petit Verdot

Colour: ruby red of variable intensity;

Aroma: delicate, distinctive, fruity, occasionally spicy, intense;

Taste: dry, harmonious, slightly tannic, distinctive.

Minimum total alcoholic strength by volume: 12,00 %;

Minimum sugar-free extract: 23,0 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: | 4,5 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 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

Maximum total sulphur dioxide (in milligrams per litre):

Category Wine from raisined grapes (15): ‘Menfi’ Rosso passito

Colour: ruby red, tending to garnet with age;

Aroma: characteristic, delicate, lingering;

Taste: from dry to sweet, typical, harmonious;

Minimum total alcoholic strength by volume: 16,0 %;

Minimum sugar-free extract: 28,0 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): | 11 |
| Minimum total acidity: | 4,5 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):

11

Minimum total acidity:

4,5 in 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): ‘Menfi’ Rosato including with the variety indication Nero d’Avola, Perricone, Frappato, Nerello Mascalese

Colour: pink of varying intensity;

Aroma: fine, elegant, delicate, distinctive;

Taste: dry, harmonious, balanced.

Minimum total alcoholic strength by volume: 11,50 %;

Minimum sugar-free extract: 17,0 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: | 4,5 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 in 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): ‘Menfi’ Cabernet franc rosato, Merlot rosato, Cabernet sauvignon rosato, Syrah rosato, Pinot Nero rosato

Colour: pink of varying intensity;

Aroma: delicate, distinctive;

Taste: dry, harmonious.

Minimum total alcoholic strength by volume: 11,50 %;

Minimum sugar-free extract: 17,0 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: | 4,5 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 in 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): ‘Menfi’ Alicante Bouchet rosato, Alicante rosato, Aglianico rosato, Petit Verdot rosato

Colour: pink of varying intensity;

Aroma: delicate, distinctive;

Taste: dry, harmonious.

Minimum total alcoholic strength by volume: 11,50 %;

Minimum sugar-free extract: 17,0 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: | 4,5 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 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

Maximum total sulphur dioxide (in milligrams per litre):

Category Sparkling Wine (4): ‘Menfi’ Rosato Spumante;

Foam: fine, long-lasting;

Colour: pink of varying intensity;

Aroma: distinctive, delicate;

Taste: fresh, harmonious, from extra dry to demi-sec.

Minimum total alcoholic strength by volume: 11,50 %;

Minimum sugar-free extract 15,0 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 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:

5 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

Menfi Bianco, Rosso, Rosato, Spumante Bianco, Spumante Rosato, Inzolia, Grillo, Catarratto, Grecanico including Grecanico Spumante, Damaschino, Viognier

84 hectolitres per hectare

Menfi Vermentino, Chenin Blanc including Chenin Blanc Spumante, Nero d’Avola, Perricone and Syrah including Riserva and Rosato, Frappato, Merlot

84 hectolitres per hectare

Menfi Nerello Mascalese, Alicante Bouchet, Alicante, Petit Verdot and Aglianico including Aglianico Rosato

84 hectolitres per hectare

Menfi Chardonnay including Chardonnay Spumante, Sauvignon, Pinot Grigio, Moscato Bianco including Moscato Bianco Spumante

77 hectolitres per hectare

Menfi Cabernet Franc, Cabernet Sauvignon and Pinot Nero including Pinot Nero Rosato

77 hectolitres per hectare

Menfi Catarratto Superiore, Grecanico Superiore, Fiano

70 hectolitres per hectare

Menfi Chardonnay Superiore

66,5 hectolitres per hectare

Menfi Fiano Superiore

63 hectolitres per hectare

Menfi Bianco Vendemmia Tardiva

48 hectolitres per hectare

Menfi Bianco Passito, Rosso Passito

40 hectolitres per hectare

6.   Demarcated geographical area

The production area of the grapes used to produce wines with the ‘Menfi’ controlled designation of origin includes:

| — | The entire administrative territory of the Municipality of Menfi (Province of Agrigento) identified in the land register on map sheets Nos 1 to 99; |
| --- | --- |

—

The entire administrative territory of the Municipality of Menfi (Province of Agrigento) identified in the land register on map sheets Nos 1 to 99;

| — | Part of the administrative territory of the Municipality of Sciacca (Province of Agrigento) identified in the land register on map sheets Nos 1, 2, 3, 4, 5, 6, 7, 10, 11, 13, 14, 15, 16 and 23, the boundaries of which are formed: to the west, from the intersection with sheet 67 of the Municipality of Sambuca di Sicilia, following the boundary of that municipality southwards and then continuing along the eastern boundary of the Municipality of Menfi until reaching the southern border of map sheet No 23 of the Municipality of Sciacca; to the south, by the border of map sheet No 23; to the east, by the eastern borders of map sheets Nos 23, 16, 15, 11, 6, 7 and 4; to the north, by the northern limit of map sheets Nos 4, 3 and 1 and the banks of Lake Arancio; to the east by the Municipality of Sambuca di Sicilia map sheet No 69.
  The territory covers the areas named Costa Finocchiara, Vallone Caricagiachi, Piana Grande di Misilifurme, Ulmo, Maroccoli and Monte Cirami. |
| --- | --- |

—

Part of the administrative territory of the Municipality of Sciacca (Province of Agrigento) identified in the land register on map sheets Nos 1, 2, 3, 4, 5, 6, 7, 10, 11, 13, 14, 15, 16 and 23, the boundaries of which are formed: to the west, from the intersection with sheet 67 of the Municipality of Sambuca di Sicilia, following the boundary of that municipality southwards and then continuing along the eastern boundary of the Municipality of Menfi until reaching the southern border of map sheet No 23 of the Municipality of Sciacca; to the south, by the border of map sheet No 23; to the east, by the eastern borders of map sheets Nos 23, 16, 15, 11, 6, 7 and 4; to the north, by the northern limit of map sheets Nos 4, 3 and 1 and the banks of Lake Arancio; to the east by the Municipality of Sambuca di Sicilia map sheet No 69.

The territory covers the areas named Costa Finocchiara, Vallone Caricagiachi, Piana Grande di Misilifurme, Ulmo, Maroccoli and Monte Cirami.

| — | Part of the administrative territory of the Municipality of Sambuca di Sicilia (Province of Agrigento) identified in the land register on map sheets Nos 50, 51, 52, 53, 54, 55, 56, 57, 66, 67 and 69.
  The boundaries of map sheets Nos 50, 51, 52, 53, 54, 55, 56, 57, 66 and 67 are formed: to the west, by the eastern boundary of sheet No 23 of the Municipality of Menfi, continuing eastwards along the border of sheets Nos 41 and 43 of that municipality and heading north again along the boundary of the Municipality of Sciacca up to the intersection with sheet No 1 of the same municipality; to the north, by the territory of the Municipality of Santa Margherita di Belìce.
  The territory covers the areas named Arancio, Arancio Piccolo, Misilibesi and Tardara.
  As regards map sheet No 69, this is located to the south-west of the Municipality of Sambuca di Sicilia, and the territory covers the areas named Fondacazzo and Cellaro. |
| --- | --- |

—

Part of the administrative territory of the Municipality of Sambuca di Sicilia (Province of Agrigento) identified in the land register on map sheets Nos 50, 51, 52, 53, 54, 55, 56, 57, 66, 67 and 69.

The boundaries of map sheets Nos 50, 51, 52, 53, 54, 55, 56, 57, 66 and 67 are formed: to the west, by the eastern boundary of sheet No 23 of the Municipality of Menfi, continuing eastwards along the border of sheets Nos 41 and 43 of that municipality and heading north again along the boundary of the Municipality of Sciacca up to the intersection with sheet No 1 of the same municipality; to the north, by the territory of the Municipality of Santa Margherita di Belìce.

The territory covers the areas named Arancio, Arancio Piccolo, Misilibesi and Tardara.

As regards map sheet No 69, this is located to the south-west of the Municipality of Sambuca di Sicilia, and the territory covers the areas named Fondacazzo and Cellaro.

| — | Part of the administrative territory of the Municipality of Castelvetrano (Province of Trapani) identified in the land register on map sheets Nos 119, 131, 132, 145, 146, 157 and 168, the boundaries of which are formed, to the east and to the north, by the administrative boundary of the Municipality of Menfi, to the west, by the River Belìce as far as the river mouth, and, to the south, by the Mediterranean Sea. The territory covers the areas named Casuzze, Case Nuove, Moscafratta, Serralunga, Belicello and Belìce. |
| --- | --- |

—

Part of the administrative territory of the Municipality of Castelvetrano (Province of Trapani) identified in the land register on map sheets Nos 119, 131, 132, 145, 146, 157 and 168, the boundaries of which are formed, to the east and to the north, by the administrative boundary of the Municipality of Menfi, to the west, by the River Belìce as far as the river mouth, and, to the south, by the Mediterranean Sea. The territory covers the areas named Casuzze, Case Nuove, Moscafratta, Serralunga, Belicello and Belìce.

7.   Main wine grapes variety(ies)

Aglianico N.

Pinot grigio

Ansonica B. - Insolia

Ansonica B. - Inzolia

Ansonica B.

Cabernet franc (R) - Cabernet

Cabernet sauvignon (R) - Cabernet

Calabrese N. - Nero d’Avola N.

Catarratto bianco comune B. - Catarratto

Catarratto bianco lucido B. - Catarratto

Chardonnay (W)

Chenin B.

Damaschino (W)

Fiano (W)

Frappato N. - Frappato d’Italia

Grecanico dorato B. - Grecanico

Grillo (W)

Merlot (R)

Moscato bianco B. - Moscato

Nerello mascalese (R)

Perricone (R)

Perricone N. - Pignatello

Petit verdot (R)

Pinot nero N. - Pinot

Sauvignon B. - Sauvignon blanc

Syrah (R) - Shiraz

Vermentino (W)

Viogner (W)

Alicante bouchet N.

Alicante (R)

8.   Description of the link(s)

PDO Menfi — All categories of wine

For all categories of wine (‘wine’, ‘sparkling wine’ and ‘wine obtained from raisined grapes’), the link with the defined geographical area is created by the combination of and interaction between the types of land typical of the area (flood plains, coastal terraces, slopes, clayey hills and marly limestone), which make up a unique landscape, characterised by a typically Mediterranean climate, temperatures constantly above zero, even in the winter, rainfall that is concentrated in the autumn and winter and hot, dry summers with sufficient ventilation and sunshine.

These characteristics of the defined area, together with predominantly flat land that is hilly in parts and the favourable exposure of the vineyards, contribute to creating an environment that is particularly suited to growing vines.

In particular, this land has a soil texture containing varying amounts of limestone and clay, a reaction ranging from alkaline to sub-alkaline and a balanced physical/chemical structure, with good drainage of excess water and availability of water reserves, which are all basic characteristics necessary for the root system to develop.

The soil reaction promotes the development of the vines, since most of the nutrients are readily available; furthermore, the microbial activity helps to make nitrogen, phosphorus and sulphur available.

The interaction of these factors with the climate and the temperature variations from the start of summer until the harvest result in proper vegetative and productive growth of the plants and a balanced ripening of the bunches, producing grapes rich in polyphenols and aromatic precursors.

PDO Menfi — Category Wine (1)

The wine products in the category Wine (1) are linked to a centuries-old tradition of wine-growing and all the native and non-native grape varieties are perfectly suitable. These grape varieties are grown on land considered to be most suitable for each variety in terms of soil and climate, in order to allow high-quality wines with a strong identity to be produced.

The wines produced have common characteristics, such as alcoholic components, strong aromas and a good structure, due to the rich mineral quality of the soils, the Mediterranean climate and the varying temperature ranges.

Vintage white and red wines are characterised by their floral and fruity aromas and savouriness on the palate.

‘Riserva’ and ‘Superiore’ wines are characterised by being more concentrated and structured and by their secondary aromas.

The white wines from the flood plains are mainly savoury and sweet-spicy in nature (in particular as regards the Chardonnay variety), whereas the wines from land situated at higher altitudes have characteristics that vary between fruity (linked to the variety), floral and sharp, and developed and mature.

In the case of red wines produced with the Cabernet Sauvignon and Syrah grape varieties, land on coastal terraces at lower altitudes has a particular influence as it provides a balance between grassy notes and floral fruitiness in the Cabernet Sauvignon and gives the Syrah fruity notes.

Wines from vineyards on terraces at intermediate levels, made in particular from the Nero d’Avola and Merlot grape varieties, develop complex and mature phenolic notes that are balanced with spicy and fruity floral notes. These wines traditionally accompany the typical products of local and Sicilian cuisine (PDO cheeses: Vastedda, Valle del Belìce, Pecorino Siciliano, and local fish: sardines, anchovies and other oily fish).

PDO Menfi — Category Sparkling wine (4)

The sparkling wines have a straw yellow colour of varying intensity in the whites, a pink colour of varying intensity in the rosés, 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.

In particular, the Chardonnay and Chenin Blanc varieties are mainly grown in the more calcareous and clayey soils deriving from marl and on the high hills and are also used for processing into sparkling wine.

The production of sparkling wine is linked to the local winegrowing tradition, combined with oenological innovation and the use of the native and non-native varieties specified for this product category.

Environmental and human factors create sparkling wines characterised by just the right amount of acidity and freshness with aromatic notes, which perfectly complement the gastronomy and the typical local products, such as Carciofo Spinoso di Menfi artichokes, PDO Vastedda cheese, PDO Olive Nocellara del Belìce olives, oily fish and yellow melon.

PDO Menfi — Category Wine from raisined grapes (15)

Wines obtained from raisined grapes always have good structure, a balance between acidity and sweetness and fruity notes depending on the grape varieties used, due to the rich mineral quality of the soils and in particular to the Mediterranean climate and its hot, dry summers with sufficient ventilation and sunshine favouring the concentration of sugars and to the varying temperature ranges, which give the wines freshness.

The white and red wines have good structure and balance between acidity and sweetness and, depending on the combination of soils and the grape varieties used, can have hints of nuts such as walnuts, almonds and pistachios enhanced by notes of orange marmalade (flood plains); they have hints of yellow fruits such as pineapples, apricots, dates and dried figs, and are elegant and sweet in the mouth with good acidity and a citrus fruit finish (coastal terraces at intermediate altitudes).

On the clayey hills and slopes, where the grapes overripen to a greater extent, wines are produced with full aromas, hints of ripe fruit, plum and currant jam and hints of dried fruit, and a sweet, soft and balanced taste.

The combination of the dry Mediterranean summer climate and marly limestone soils creates wines that are rich in fruity and floral aromas such as peach, fresh apricot, orange blossom and citrus fruits and that are also powerfully fresh with a typically mineral structure.

These white and red wines are sweet but not sickly-sweet due to their ideal acidity and the typical aromas of the grape varieties from which they are made, which perfectly complement the traditional biscuits and pastries of Sicily (Cassata, Cannoli, Dolci di mandorla etc.) and the local area (Nucatoli, Minni di virgini, dry biscuits).

9.   Essential further conditions

Bottling within the demarcated area

Legal framework:

EU legislation

Type of further condition:

Bottling within the demarcated geographical area

Description of the condition:

The reason for the requirement for bottling to take place in the demarcated area, in accordance with Article 8 of Regulation (EC) No 607/2009, is to safeguard quality and the image of PDO Menfi wines, guarantee their origin and ensure the effectiveness and timeliness of the relevant checks. The distinctive features and qualities of DOC Menfi wines, which are linked to their area of origin, are better protected by bottling the wine within the production area, since producers within the demarcated area are responsible, and have the professional skills, for applying and enforcing all the technical rules on transport and bottling. This obligation avoids the possible risks of transport outside the wine area, such as: oxidation and thermic stress due to high or low temperatures and deterioration of the product, adversely affecting its chemical/physical characteristics (acidity, polyphenols and substances conferring colour) and organoleptic characteristics (colour, aroma, taste), and its stability. The risk of microbiological contamination (from bacteria, viruses, funguses, moulds or yeasts) has also been reduced. This requirement benefits the operators, who are aware of the risks and responsible for preserving the quality of the PDO, and gives consumers assurance regarding the origin and quality of the wines and their conformity with the product specification. Furthermore, checks by the competent bodies are more effective in a smaller area.

Use of the name ‘Sicilia’ as a larger geographical unit

Legal framework:

EU legislation

Type of further condition:

Additional labelling requirements

Description of the condition:

The name ‘Sicilia’ as a larger geographical unit may be indicated in the labelling and presentation of the wines referred to in Article 1 of the DOC Menfi product specification, in accordance with current European Union and national legislation.

Use of additional place names

Legal framework:

National legislation

Type of further condition:

Additional labelling requirements

Description of the condition:

Additional place names referring to the vineyards on which the grapes used to make the wine in question are actually grown may be used in the labelling and presentation of the wines referred to in Article 1 of the product specification, in accordance with Article 31(10) of Law No 238/2016. The list of additional place names (referring to vineyards) held by the Sicily Region is updated annually and is available online at:

http://pti.regione.sicilia.it/portal/page/portal/PIR_PORTALE/PIR_LaStrutturaRegionale/PIR_AssessoratoregionaledelleRisorseAgricoleeAlimentari/PIR_DipAgricoltura/PIR_AreeTematiche/PIR_Servizi/PIR_BrandSiciliaeMarketingterritoriale/PIR_Riconoscimentoetuteladeiprodottidiqualita/PIR_ElencopositivodellaRegioneSiciliadellemenzionivigna/Allegato%201%20al%20DDG%201337_2019.pdf

Derogation concerning the production area for the wine and sparkling wine

Legal framework:

EU legislation

Type of further condition:

Derogation concerning production in the identified geographical area

Description of the condition:

Under current EU legislation, winemaking operations may be carried out in the immediate vicinity of the demarcated production area and in particular, within the administrative territory of the communes which are adjacent to the Menfi commune, i.e.: Montevago, Santa Margherita Belice, Sambuca di Sicilia, Sciacca and Castelvetrano. As for the ‘Sparkling wine’ category, sparkling wines may be produced within the administrative unit of ‘Regione Sicilia’ to which the production area belongs.

Link to the product specification

https://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/13264

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

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