# C_2020202EN.01003201.xml

| 16.6.2020 | EN | Official Journal of the European Union | C 202/32 |
| --- | --- | --- | --- |

16.6.2020

EN

Official Journal of the European Union

C 202/32

---

Publication of the single document referred to in Article 94(1)(d) of Regulation (EU) No 1308/2013 of the European Parliament and of the Council and of the reference to the publication of the product specification for a name in the wine sector

(2020/C 202/06)

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.

SINGLE DOCUMENT

‘FRIULI’/‘FRIULI VENEZIA GIULIA’/‘FURLANIJA’/‘FURLANIJA JULIJSKA KRAJINA’

PDO-IT-02176

Date of application: 21.7.2016

1.   Name to be registered

Friuli

Friuli Venezia Giulia

Furlanija

Furlanija Julijska krajina

2.   Geographical indication type

PDO – Protected Designation of Origin

3.   Categories of grapevine products

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

1.

Wine

| 4. | Sparkling wine |
| --- | --- |

4.

Sparkling wine

4.   Description of the wine(s)

‘Friuli’/‘Friuli Venezia Giulia’/‘Furlanija’/‘Furlanija Julijska krajina’- ‘Bianco’

Colour: straw yellow of varying intensity, occasionally with greenish hints;

Aroma: floral, fruity, consisting essentially of primary and secondary aromas. Where certain varieties are used, the aromas evolve into tertiary aromas characterised by those varieties;

Taste: dry, harmonious;

Minimum total alcoholic strength by volume: 10,5 %;

Minimum sugar-free extract: 14,0 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 | 4,0 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

4,0 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

‘Friuli’/‘Friuli Venezia Giulia’/‘Furlanija’/‘Furlanija Julijska krajina’- ‘Chardonnay’

Colour: straw yellow of varying intensity;

Aroma: floral, fruity, with sweet-smelling and fresh aromas. Where the wine is aged, the aroma evolves into characteristic tertiary aromas;

Taste: dry, harmonious;

Minimum total alcoholic strength by volume: 10,5 %;

Minimum sugar-free extract: 14,0 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 | 4,0 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

4,0 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

‘Friuli’/‘Friuli Venezia Giulia’/‘Furlanija’/‘Furlanija Julijska krajina’- ‘Friulano’

Colour: from straw yellow to golden yellow;

Aroma: floral, fruity, possibly with aromatic notes;

Taste: dry, harmonious;

Minimum total alcoholic strength by volume: 10,5 %;

Minimum sugar-free extract: 14,0 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 | 4,0 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

4,0 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

‘Friuli’/‘Friuli Venezia Giulia’/‘Furlanija’/‘Furlanija Julijska krajina’- ‘Pinot Bianco’/‘Pinot Blanc’

Colour: straw yellow of varying intensity, occasionally with greenish hints;

Aroma: floral, fruity, with sweet-smelling and fresh aromas. Where the wine is aged, the aroma evolves into characteristic tertiary aromas;

Taste: clean, harmonious, delicate and velvety;

Minimum total alcoholic strength by volume: 10,5 %;

Minimum sugar-free extract: 14,0 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 | 4,0 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

4,0 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

‘Friuli’/‘Friuli Venezia Giulia’/‘Furlanija’/‘Furlanija Julijska krajina’ – ‘Pinot Grigio’/‘Pinot Gris’

Colour: straw yellow of varying intensity, or copper;

Aroma: sweet-smelling and fresh notes, with floral and fruity hints. Where the wine is aged, the aroma evolves into characteristic tertiary aromas;

Taste: clean, harmonious, from dry to medium-dry;

Minimum total alcoholic strength by volume: 10,5 %;

Minimum sugar-free extract: 14,0 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 | 4,0 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

4,0 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

‘Friuli’/‘Friuli Venezia Giulia’/‘Furlanija’/‘Furlanija Julijska krajina’- ‘Sauvignon’/‘Sauvignon Blanc’

Colour: straw yellow of varying intensity, occasionally with greenish hints;

Aroma: aromatic, with the typical floral and fruity notes of the grape variety;

Taste: clean, harmonious;

Minimum total alcoholic strength by volume: 10,5 %;

Minimum sugar-free extract: 14,0 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 | 4,0 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

4,0 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

‘Friuli’/‘Friuli Venezia Giulia’/‘Furlanija’/‘Furlanija Julijska krajina’- ‘Malvasia’

Colour: straw yellow of varying intensity;

Aroma: delicately aromatic, with the typical floral and fruity notes of the grape variety;

Taste: clean, round, harmonious;

Minimum total alcoholic strength by volume: 10,5 %;

Minimum sugar-free extract: 14,0 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 | 4,0 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

4,0 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

‘Friuli’/‘Friuli Venezia Giulia’/‘Furlanija’/‘Furlanija Julijska krajina’- ‘Riesling’

Colour: straw yellow of varying intensity, occasionally with greenish hints;

Aroma: elegant with delicate aromatic notes. Where the wine is aged, the aroma evolves into characteristic tertiary aromas;

Taste: from dry to medium dry;

Minimum total alcoholic strength by volume: 10,5 %;

Minimum sugar-free extract: 14,0 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 | 4,0 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

4,0 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

‘Friuli’/‘Friuli Venezia’/‘Furlanija’/‘Furlanija Julijska krajina’ – ‘Traminer Aromatico’

Colour: straw yellow of varying intensity, occasionally with greenish hints;

Aroma: aromatic, with the typical floral and fruity notes of the grape variety;

Taste: intense, aromatic, from dry to medium dry;

Minimum total alcoholic strength by volume: 10,5 %;

Minimum sugar-free extract: 14,0 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 | 4,0 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

4,0 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

‘Friuli’/‘Friuli Venezia Giulia’/‘Furlanija’/‘Furlanija Julijska krajina’ – ‘Ribolla Gialla Spumante’

Foam: fine and long-lasting;

Colour: straw yellow of varying intensity;

Aroma: floral, fruity, sometimes with a delicate hint of yeast;

Taste: lively, harmonious, extra brut, brut, extra dry;

Minimum total alcoholic strength by volume: 11,0 %;

Minimum sugar-free extract: 14,0 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 | 5,0 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

5,0 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

‘Friuli’/‘Friuli Venezia Giulia’/‘Furlanija’/‘Furlanija Julijska krajina’ – ‘Ribolla Gialla Spumante Metodo Classico’

Foam: fine and intense;

Colour: from straw yellow of varying intensity to golden yellow;

Aroma: full, with a delicate hint of yeast;

Taste: full-bodied, harmonious, pas dosé, extra brut, brut, extra dry;

Minimum total alcoholic strength by volume: 11,0 %;

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 | 5,0 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

5,0 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

‘Friuli’/‘Friuli Venezia Giulia’/‘Furlanija’/‘Furlanija Julijska krajina’ – ‘Spumante’

Foam: fine and long-lasting;

Colour: straw yellow of varying intensity;

Aroma: floral, fruity, sometimes with a delicate hint of yeast;

Taste: full-bodied, harmonious, extra brut, brut, extra dry;

Minimum total alcoholic strength by volume: 11,0 %;

Minimum sugar-free extract: 14,0 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 | 5,0 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

5,0 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

‘Friuli’/‘Friuli Venezia Giulia’/‘Furlanija’/‘Furlanija Julijska krajina ’- ‘Spumante Metodo Classico’

Foam: fine, long-lasting;

Colour: from straw yellow to golden yellow;

Aroma: full, with a delicate hint of yeast;

Taste: full-bodied, harmonious, pas dosé, extra brut, brut, extra dry;

Minimum total alcoholic strength by volume: 11,0 %;

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 | 5,0 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

5,0 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

‘Friuli’/‘Friuli Venezia Giulia’/‘Furlanija’/‘Furlanija Julijska krajina’ – ‘Verduzzo Friulano’

Colour: from deep straw yellow or golden to amber;

Aroma: intense, harmonious;

Taste: harmonious, from dry to sweet;

Minimum total alcoholic strength by volume: 10,5 %;

Minimum sugar-free extract: 18,0 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 | 4,0 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

4,0 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

‘Friuli’/‘Friuli Venezia Giulia’/‘Furlanija’/‘Furlanija Julijska krajina’ – ‘Rosso’

Colour: ruby red, tending to garnet if aged;

Aroma: intense, fruity becoming more complex as it evolves into tertiary aromas during ageing;

Taste: clean, dry, full-bodied, harmonious;

Minimum total alcoholic strength by volume: 10,5 %;

Minimum sugar-free extract: 18,0 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 | 4,0 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

4,0 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

‘Friuli’/‘Friuli Venezia Giulia’/‘Furlanija’/‘Furlanija Julijska krajina’ – ‘Cabernet’

Colour: ruby red;

Aroma: typical, fruity becoming more complex as it evolves into tertiary aromas during ageing;

Taste: dry, full-bodied, harmonious, occasionally slightly grassy;

Minimum total alcoholic strength by volume: 10,5 %;

Minimum sugar-free extract: 18,0 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 | 4,0 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

4,0 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

‘Friuli’/‘Friuli Venezia Giulia’/‘Furlanija’/‘Furlanija Julijska krajina’ – ‘Cabernet Franc’

Colour: ruby red, tending to garnet with age;

Aroma: grassy, intense;

Taste: dry, slightly herbaceous, full, tannic, consistent with the smell;

Minimum total alcoholic strength by volume: 10,5 %;

Minimum sugar-free extract: 18,0 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 | 4,0 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

4,0 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

‘Friuli’/‘Friuli Venezia Giulia’/‘Furlanija’/‘Furlanija Julijska krajina’ – ‘Cabernet Sauvignon’

Colour: ruby red, tending to garnet with age;

Aroma: typical, intense, with notes reminiscent of red fruits, becoming more complex with the evolution into tertiary aromas during ageing;

Taste: dry, harmonious;

Minimum total alcoholic strength by volume: 10,5 %;

Minimum sugar-free extract: 18,0 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 | 4,0 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

4,0 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

‘Friuli’/‘Friuli Venezia Giulia’/‘Furlanija’/‘Furlanija Julijska krajina’ – ‘Merlot’

Colour: ruby red;

Aroma: vinous, fruity, intense, becoming more complex as it ages;

Taste: bone dry, occasionally slightly herbaceous, structured, flavourful, developing in complexity and balance with age;

Minimum total alcoholic strength by volume: 10,5 %;

Minimum sugar-free extract: 18,0 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 | 4,0 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

4,0 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

‘Friuli’/‘Friuli Venezia Giulia’/‘Furlanija’/‘Furlanija Julijska krajina’ – ‘Refosco dal Peduncolo Rosso’

Colour: ruby red, intense purple;

Aroma: intense, fruity;

Taste: dry, sometimes slightly bitter;

Minimum total alcoholic strength by volume: 10,5 %;

Minimum sugar-free extract: 18,0 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 | 4,0 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

4,0 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

‘Friuli’/‘Friuli Venezia Giulia’/‘Furlanija’/‘Furlanija Julijska krajina’ – ‘Pinot Nero’/‘Pinot Noir’

Colour: ruby red, tending to garnet with age;

Aroma: ethereal, vinous, fruity, possibly with spicy notes;

Taste: harmonious, dry or medium-dry;

Minimum total alcoholic strength by volume: 10,5 %;

Minimum sugar-free extract: 18,0 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 | 4,0 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

4,0 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

‘Friuli’/‘Friuli Venezia Giulia’/‘Furlanija’/‘Furlanija Julijska krajina’ Bianco, Chardonnay, Friulano, Pinot Bianco, Pinot Grigio, Ribolla Gialla Spumante, Sauvignon

14 000 kg of grapes per hectare

‘Friuli’/‘Friuli Venezia Giulia’/‘Furlanija’/‘Furlanija Julijska krajina’ Verduzzo Friulano, Spumante

14 000 kg of grapes per hectare

‘Friuli’/‘Friuli Venezia Giulia’/‘Furlanija’/‘Furlanija Julijska krajina’ Malvasia

12 000 kg of grapes per hectare

‘Friuli’/‘Friuli Venezia Giulia’/‘Furlanija’/‘Furlanija Julijska krajina’ Riesling, Traminer Aromatico

13 000 kg of grapes per hectare

‘Friuli’/‘Friuli Venezia Giulia’/‘Furlanija’/‘Furlanija Julijska krajina’ Cabernet, Cabernet Franc

13 000 kg of grapes per hectare

‘Friuli’/‘Friuli Venezia Giulia’/‘Furlanija’/‘Furlanija Julijska krajina’ Cabernet Sauvignon, Refosco dal Peduncolo Rosso, Rosso, Pinot Nero

14 000 kg of grapes per hectare

‘Friuli’/‘Friuli Venezia Giulia’/‘Furlanija’/‘Furlanija Julijska krajina’ Merlot

14 000 kg of grapes per hectare

6.   Demarcated geographical area

Grapes for the production of musts and wines designated by the name ‘Friuli’/‘Friuli Venezia Giulia’/‘Furlanija’/‘Furlanija Julijska krajina’ are grown in an area covering the entire territory of the following municipalities:

In the Province of Pordenone:

Arba, Arzene – Valvasone, Aviano, Azzano Decimo, Brugnera, Budoia, Caneva, Casarsa della Delizia, Castelnovo del Friuli, Cavasso Nuovo, Chions, Cordenons, Cordovado, Fanna, Fiume Veneto, Fontanafredda, Maniago, Meduno, Montereale Valcellina, Morsano al Tagliamento, Pasiano di Pordenone, Pinzano al Tagliamento, Polcenigo, Porcia, Pordenone, Prata di Pordenone, Pravisdomini, Roveredo in Piano, Sacile, San Giorgio della Richinvelda, San Martino al Tagliamento, San Quirino, San Vito al Tagliamento, Sequals, Sesto al Reghena, Spilimbergo, Travesio, Vajont, Vivaro, Zoppola.

In the Province of Gorizia:

Capriva del Friuli, Cormòns, Doberdò del Lago, Dolegna del Collio, Farra d’Isonzo, Fogliano Redipuglia, Gorizia, Gradisca d’Isonzo, Grado, Mariano del Friuli, Medea, Monfalcone, Moraro, Mossa, Romans d’Isonzo, Ronchi dei Legionari, Sagrado, San Canzian d’Isonzo, San Floriano del Collio, San Lorenzo Isontino, San Pier d’Isonzo, Savogna d’Isonzo, Staranzano, Turriaco, Villesse.

In the Province of Trieste:

Duino-Aurisina, Monrupino, Muggia, San Dorligo della Valle, Sgonico, Trieste.

In the Province of Udine:

Aiello del Friuli, Aquileia, Artegna, Attimis, Bagnaria Arsa, Basiliano, Bertiolo, Bicinicco, Buia, Buttrio, Camino al Tagliamento, Campoformido, Campolongo al Torre, Carlino, Cassacco, Castions di Strada, Cervignano del Friuli, Chiopris-Viscone, Cividale del Friuli, Codroipo, Colloredo di Monte Albano, Corno di Rosazzo, Coseano, Dignano, Faedis, Fagagna, Fiumicello, Flaibano, Gemona del Friuli, Gonars, Latisana, Lestizza, Lignano Sabbiadoro, Magnano in Riviera, Majano, Manzano, Marano Lagunare, Martignacco, Mereto di Tomba, Moimacco, Mortegliano, Moruzzo, Muzzana del Turgnano, Nimis, Osoppo, Pagnacco, Palazzolo dello Stella, Palmanova, Pasian di Prato, Pavia di Udine, Pocenia, Porpetto, Povoletto, Pozzuolo del Friuli, Pradamano, Precenicco, Premariacco, Prepotto, Ragogna, Reana del Rojale, Remanzacco, Rive d’Arcano, Rivignano-Teor, Ronchis, Ruda, San Daniele del Friuli, San Giorgio di Nogaro, San Giovanni al Natisone, San Pietro al Natisone, San Vito al Torre, San Vito di Fagagna, Santa Maria la Longa, Sedegliano, Talmassons, Tapogliano, Tarcento, Tavagnacco, Terzo d’Aquileia, Torreano, Torviscosa, Treppo Grande, Tricesimo, Trivignano Udinese, Udine, Varmo, Villa Vicentina, Visco.

7.   Main wine grapes variety(ies)

Tocai Friulano B. – Friulano

Chardonnay B.

Refosco dal Peduncolo Rosso N. – Refosco

Ribolla Gialla B. – Ribolla

Riesling Italico B. – Riesling

Riesling Renano B. – Riesling

Sauvignon B. – Sauvignon Blanc

Tocai friulano B

Verduzzo Friulano B. – Verduzzo

Cabernet Franc N. – Cabernet

Cabernet Sauvignon N. – Cabernet

Carmenère N. – Cabernet

Pinot Bianco B. – Pinot Blanc

Pinot Grigio – Pinot Gris

Pinot Nero N. – Pinot Noir

Merlot N.

Malvasia Istriana B. – Malvasia

Traminer Aromatico Rs. – Gewürztraminer

8.   Description of the link(s)

Category: Wine and sparkling wine

Natural factors relevant to the link

The geographical area of the ‘Friuli’/‘Friuli Venezia Giulia’/‘Furlanija’/‘Furlanija Julijska krajina’ PDO comprises the administrative territory of the municipalities in the region of Friuli-Venezia Giulia belonging to the provinces of Gorizia, Pordenone, Trieste and Udine. Given their size, these areas contain a considerable variety of morphological features, creating a very diverse landscape in which hills taper off into lowlands. The area can be subdivided into three morphological areas: the hilly area; the central lowlands; the coastal area. The lowland areas of the ‘Friuli’ designation can be split into east and west. The climate in the west is warmer, with a very effective warming effect created by the sun’s rays during the day and good temperature variations. These areas tend to be made up of alluvial deposits formed from materials carried by the various rivers (Tagliamento, Isonzo, Torre, Natisone, Stella, Meduna, Livenza, Cellina, Noncello, Judrio, etc.) which flow within the area of the designation. These deposits have created soils with a texture ranging from sandy loam to sandy silty loam, sometimes characterised by the presence of deep silty clay sediments. Moreover, the central lowland area of the provinces of Udine and Pordenone is distinguished by huge amounts of calcareous-dolomitic material, which was torn from the mountains by the force of the waters and carried downstream along the river beds. In the east, the lowlands are characterised by infertile leach soil or similar soil types; there is therefore a prevalence of gravel that is covered or mixed with a layer of modified soil material with a depth of between 30 and 70 cm. These soils are fundamentally responsible for the low alcohol content of ‘Friuli’/‘Friuli Venezia Giulia’/‘Furlanija’/‘Furlanija Julijska krajina’ PDO wines, while at the same time conferring a certain refinement on the wines, particularly the white wines. Indeed, the fresh and fragrant notes of the Pinot Grigio and the fruity and floral notes of the Pinot Bianco, the Friulano and the Chardonnay are directly attributable to this influence. The hilly area is characterised in the east mainly by soils of Eocene marl mixed with sandstone, which make up the ‘Flysch di Cormòns’, known as ‘Ponca’ in the Friulian language, and in the west and north by moraine soils where gravel debris is often mixed with clayey silty segments. The vineyards cultivated in the areas with ‘ponca’ soil are characterised by the production of grapes which produce wines with a good structure and more body than those from the plain. The red wines obtained from the hillside vineyards are particularly elegant and refined. These areas allow both the Merlot and Cabernet franc varieties to reach their fullest expression, characterised by slightly herbaceous notes in both the nose and the mouth. The white wines produced on the hillside vineyards are also positively influenced, allowing varieties such as the Verduzzo Friulano to achieve their highest expression of harmony on the nose and palate. Whites also derive great benefits from the ‘ponca’ soils and may present complex aromas ranging from floral to fruity, but which may also develop into elegant tertiary aromas. The different soil textures primarily affect the distribution of root vines. In loose soils the roots penetrate several metres deep, allowing a constant supply of water and minerals to the plants, while the soil surface layer can dry out without any adverse effects. This leads to better quality products such as those obtained from the typical sandy and pebbly alluvial soils typical of Friuli, which have been included in the Community classification of quality winegrowing land.

There are common environmental features that can be traced back to the thermal position of the lands of ‘Friuli’/‘Friuli Venezia Giulia’/‘Furlanija’/‘Furlanija Julijska krajina’ PDO, namely their ability to heat up, which significantly influences root absorption. Another common factor typical of the land of the Friuli DOC is the high concentration of micro-elements that are closely linked to wine quality, since the wealth of enzymes is strongly influenced by the soil type. This wealth of micro-elements in the soil influences the characteristics of the aromatic bouquet. It is precisely for these reasons that it is possible to identify a common thread in the aromas of the wines of the ‘Friuli’/‘Friuli Venezia Giulia’/‘Furlanija’/‘Furlanija Julijska krajina’ PDO.

Historical and human factors relevant to the link

Vine cultivation has played an undisputed major role in the area since ancient times. Winegrowing has a long history, its origins dating back to 700 BC, as testified by ancient Greek and Roman records, later corroborated by the writings of Herodianus, Titus Livius and Strabo. In Roman times, Pucino wine was highly appreciated at the imperial court in Rome and the Senate sent settlers to Aquileia with a view to expanding vine cultivation. For some centuries, Aquileia, which was the third city of the Roman Empire, was the place from which the wine produced across Friuli Venezia Giulia was dispatched to the north-eastern regions of Europe.

Winegrowing prospered under the domination of the Lombards. In the 19th century, the first Pinot, Merlot and Sauvignon vines arrived in Friuli thanks to the Count de la Tour. These then spread throughout the Friuli.

These days, as far as white wines are concerned, they are produced following careful selection of the grapes, which are lightly pressed and fermented at a controlled temperature, off skins in order to enhance the typical aromas conferred by the grape varieties. For batches that are to be aged for a longer period in wood or in the bottle before being released for consumption, the winemaking process requires contact with the skins for a period of varying length; the resulting wines therefore have a higher content of substances conferring colour.

Conversely, for the red wines, contact with the skins is essential in order to extract the polyphenol fraction which is most important for the characteristics of the red wines. The phase of ageing in wood is optional, but still partially used; however, batches are expertly differentiated in order to obtain a final result that is as balanced as possible, in which case it is possible that such wines will contain a distinctive hint of wood.

Information on the quality/characteristics of wines essentially attributable to the geographical environment

Category: Wine

The wines of the ‘Friuli’/‘Friuli Venezia Giulia’/‘Furlanija’/‘Furlanija Julijska krajina’ PDO in the ‘Wine’ category have specific characteristics that can be attributed mostly to the territory, i.e. the soil and climate conditions, while human activities are responsible for the rest.

Under EU legislation, total acidity, expressed as tartaric acid, may not be less than 3,5 g/l; Article 6, however, lays down a minimum of 4,0 g/l for all varieties.

The territory of the ‘Friuli’/‘Friuli Venezia Giulia’/‘Furlanija’/‘Furlanija Julijska krajina’ PDO gives white wines a straw yellow colour with varying degrees of greenish or golden highlights; in the case of Pinot Grigio, a hint of copper of varying intensity is also allowed. In terms of taste, the wines have a pleasant and soft sensation, with clear and intense aromas ranging from very fruity to floral, fine and elegant. The wines’ balance and body are a trademark of ‘Friuli’/‘Friuli Venezia Giulia’/‘Furlanija’/‘Furlanija Julijska krajina’ PDO wines, which have a structure that makes it possible for them to be aged for a long time.

The red wines are characterised by a ruby red colour with a range of shades and an enchanting aroma which stands out for its pleasant fineness which tends to grassy, sometimes fruity, and to spicy, with a distinctive bouquet; they are very dry and characterised by being full-bodied.

In the mouth, the wine is very well balanced, with a note of astringency in particular for the varieties most suited to being aged for a long or very long time; acidity is therefore always present without it ever upsetting the palate.

The characteristics of these wines are determined by the influence of the soil and climate conditions of the production area, with its well-drained soil, adequate water supply, temperate, fresh and breezy climate and large temperature variations between day and night throughout the entire grape ripening phase, in particular in the period between ripening and harvesting. These factors interact, making it possible to ensure optimal ripening of the bunches, thus ensuring that the grapes have an adequate sugar content, combined with the other specific qualitative and organoleptic characteristics of the vine varieties grown in the area.

Category: Sparkling wine

The wines of the ‘Friuli’/‘Friuli Venezia Giulia’/‘Furlanija’/‘Furlanija Julijska krajina’ PDO in the ‘Sparkling wine’ category have total acidity that is more pronounced than the other categories, the minimum being 5,0 g/L, expressed as tartaric acid. The territory of the designation gives these sparkling wines a straw yellow colour of varying intensity, sometimes even achieving golden tones. The aromas are broad and delicate and there may be floral and fruity notes in the case of Ribolla Gialla Spumante; there is certainly very often an intriguing hint of yeast as a result of the secondary fermentation in autoclaves or in the bottle, depending on the technique used.

In the mouth, the balance of these wines prevails over everything else and is often enhanced by the characteristic acidic notes, which make it easy to recognise the varieties used to produce them. There are also different types depending on the sugar content, which ranges from ‘pas dosé’ to ‘extra dry’ in the ‘Sparkling wine’ categories.

Causal interaction between the elements of the geographical area and the quality and characteristics of the product essentially attributable to the geographical environment

Category: Wine

The interplay of the environmental and soil and climate factors described in point (a) with the human factors described in point (b) combine to allow the wines of the ‘Friuli’/‘Friuli Venezia Giulia’/‘Furlanija’/‘Furlanija Julijska krajina’ PDO to reach their fullest expression and contributes significantly to producing both white and red wines that are particularly rich with fine aromas, also suitable for medium to long-term ageing, and very elegant in structure. The practice of winegrowing has had a profound impact on the landscape of the ‘Friuli’/‘Friuli Venezia Giulia’/‘Furlanija’/‘Furlanija Julijska krajina’ PDO.

Farming systems as a combination of biological and structural elements are influenced by landscape features, geology, the soil and the climate. The clear suitability for winegrowing of the land situated between the eastern hills bordering Slovenia and the Friuli plains and the professional skill of the winegrowers have thus enabled the designation to grow unequivocally.

The white wines from the lowlands with the ‘Friuli’ designation have well-defined varietal characteristics, good acidity and alcoholic content, and light but harmonious body. They play on their freshness and fragrance but have good acidity. Chardonnay and Pinot Grigio are pleasant and benefit from the influence of the soil and climate. Friulano is a widely-grown vine variety that obtains very satisfactory results with a remarkable elegance. Sauvignon wines stand out in this area; they are very balanced, varying from a straw yellow colour with greenish tinges to green tones, characteristic aromas and considerable structure. The Pinot Bianco from the lowlands is fragrant, refined and has excellent texture, with the influence of the loose soil accentuating its aromatic characteristics.

The eastern lowland areas are characterised by white wines with good acidity, freshness and the distinct personality of the variety used. In addition to the Friulano, Chardonnay and Pinot Grigio varieties, these lowlands also boast a delicately aromatic Malvasia with fruity and floral notes typical of the variety and very appealing. The red wines made in this area should not be forgotten. The Cabernet Franc, Cabernet Sauvignon, Merlot and Il Refosco wines have an intense, almost blood-red, colour. They have moderate yields and are very broad, deep and high in tannins, but sweet; in short, they are first-rate wines with good texture that, in the case of wines suitable for ageing, can withstand a good period of ageing in barriques, with the richness of fruity sensations producing an aromatic characteristic.

The hills are characterised by rich, robust wines, with great character and smoothness. The Friulano can sometimes become opulent, given its natural fullness and structure; the Pinot Bianco has strong character; the Traminer is flavourful; the Riesling broad and enveloping; the Malvasia is certainly intense, as are also the Merlot, Cabernet Franc and Cabernet Sauvignon, which achieve perfect ripeness, with wines dominated by sweet tannins and sensations of undergrowth fruits with grassy notes and a very intense taste and aroma. In these areas, there are two completely different ways of experiencing red wines: there are wines to be drunk immediately, i.e. wines whose appeal lies in the fact that they are easy to drink, as well as their fruity sensations and bright ruby red colour; in contrast, there is also a desire to produce great wines for ageing in barriques, which can give reds a sensation of fullness and depth and make it possible for them to have a long life and satisfy even the most demanding of palates able to process complex and seductive bouquets. The Verduzzo Friulano from these parts is full, very structured, and almost velvety. It has an intense, almost golden, colour and extremely good potential for ageing, with the interaction between the climate and the soil, together with the experience of the winegrowers, making this label a guarantee of quality.

The hills in the north and west of the area of the designation are characterised by a typically aromatic Sauvignon, which finds here one of the most appealing and distinctive sites in the whole of Friuli. These areas also have an influence on Chardonnay, Pinot Grigio, with fragrant and fresh notes with floral and fruity hints, and on Ribolla Gialla. Ultimately, while the ‘Friuli’/‘Friuli Venezia Giulia’/‘Furlanija’/‘Furlanija Julijska krajina’ PDO territory has a strong link to tradition, the last 30 years have seen the pursuit of technological innovations in both vineyards and wine cellars, leading to further progress in terms of quality, particularly with regard to:

| — | the containment of production, including by the practice of thinning in vineyards; |
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the containment of production, including by the practice of thinning in vineyards;

| — | the air conditioning of the processing areas and of the wine tanks; |
| --- | --- |

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the air conditioning of the processing areas and of the wine tanks;

| — | the selection of the cultivation methods best suited for quality wine growing; |
| --- | --- |

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the selection of the cultivation methods best suited for quality wine growing;

| — | the preservation of biotypes of ancient varieties, using mass selection instead of clonal selection; |
| --- | --- |

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the preservation of biotypes of ancient varieties, using mass selection instead of clonal selection;

| — | the improvement and replacement of wine tanks using stainless steel, casks and barrels for ageing, while striving for a good final balance. |
| --- | --- |

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the improvement and replacement of wine tanks using stainless steel, casks and barrels for ageing, while striving for a good final balance.

‘Friuli’/‘Friuli Venezia Giulia’/‘Furlanija’/‘Furlanija Julijska krajina’ PDO therefore owe their specific quality characteristics to the interaction between the natural environment and human factors of tradition and knowledge with regard to cultivation, wine-making and ageing. In particular, the producers have pursued highly qualitative choices for the production of the grapes (monitoring of yields, technological innovation) and for the production of ‘Friuli’/‘Friuli Venezia Giulia’/‘Furlanija’/‘Furlanija Julijska krajina’ PDO, restricting or also often avoiding the use of the enrichment practice.

In conclusion, thanks to the production area’s specific characteristics, the knowledge passed on between generations of winegrowers and the accurate intervention of man both in vineyards and cellars, the ‘Friuli’ vine variety is able to bring out the best in its grapes and the wine that is made from them.

Category: Sparkling wine

There are four sparkling wine categories in the ‘Friuli’/‘Friuli Venezia Giulia’/‘Furlanija’/‘Furlanija Julijska krajina’ PDO. The varieties eligible to be made into Ribolla Gialla Spumante are Ribolla Gialla on its own or blended for improvement (up to 15 % of the wine) with the grapes, musts and wines of other varieties of the same colour suited to being grown in the provinces of Trieste, Gorizia, Udine and Pordenone, with the exception of Moscato varieties, Müller Thurgau and Traminer. The Chardonnay, Pinot Bianco, Pinot Grigio, Pinot Nero (fermented off skins) varieties are allowed, alone or in combination, to make the Spumante and Spumante Metodo Classico.

Ribolla Gialla is a vine variety which, over the course of its age-old history, has best adapted in the hilly areas where its structure can develop and its aromas can be refined. As the sparkling wines are produced by means of secondary fermentation in autoclaves or in the bottle, the grapes to make them are usually harvested earlier than the grapes for still wines, in order to ensure that the finished product has higher acidity and balanced alcoholic strength. Precisely for these reasons, Ribolla Spumante can express very fine qualities in all soils and climates, both on the lowlands and in the hills.

The soils and climate in the area of the ‘Friuli’/‘Friuli Venezia Giulia’/‘Furlanija’/‘Furlanija Julijska krajina’ PDO make it particularly well suited to growing the varieties used as the sparkling wine bases for the Spumante, which are Chardonnay, Pinot Bianco, Pinot Grigio and Pinot Nero (fermented off skins).

The lowlands manage to bring out the aromatic potential of Chardonnay and Pinot Bianco, by enhancing the elegance of the secondary and tertiary aromas every year, even in warmer and drier years. In the area of the ‘Friuli’/‘Friuli Venezia Giulia’/‘Furlanija’/‘Furlanija Julijska krajina’ PDO, it is certainly the acidic component that is enhanced within these production areas. The soil configuration and interaction between climate, human activity and geographical features promote the accumulation inside the grapes of the main acids (malic, tartaric and citric), which represent one of the largest fractions of these product types.

Finally, in the hilly parts of ‘Friuli’/‘Friuli Venezia Giulia’/‘Furlanija’/‘Furlanija Julijska krajina’ PDO area, the environment enhances the body of these wines, improving the concentration of mineral salts and acids, while raising the sugar concentration together with the aromatic precursors that can, after alcoholic fermentation, characterise these sparkling wines with aromas that are more complex and long-lasting, including because of the secondary aromas that develop during fermentation and which give the ‘Friuli’/‘Friuli Venezia Giulia’/‘Furlanija’/‘Furlanija Julijska krajina’ PDO Spumante and Spumante Metodo Classico wines complexity and depth.

9.   Essential further conditions

None.

Link to the product specification

https://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/14295

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

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