# C_2020063EN.01000601.xml

| 26.2.2020 | EN | Official Journal of the European Union | C 63/6 |
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26.2.2020

EN

Official Journal of the European Union

C 63/6

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

(2020/C 63/05)

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

‘Terrazze Retiche di Sondrio’

PGI-IT-A1352-AM02

Date of application: 24 July 2017

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.   Change in the name

Description: The amendment involves the name being changed from ‘Terrazze Retiche di Sondrio’ to ‘Alpi Retiche’.

Reasons: The purpose of the request is to enable national and, especially, international consumers to immediately identify the production area of this type of wine, and also specify the mountainous nature of the production area by identifying it with a precise Alpine region. For centuries, ‘Alpi Retiche’ typical geographical indication (IGT) wines have been profoundly linked to the Rhaetian part of the Alps mentioned above. The specific characteristics of the slopes in terms of geology, morphology, soil and climate create favourable environmental conditions for winegrowing area in the area. The Rhaetian Alps protect the Valtellina from the cold northerly winds and the south-facing terraced area guarantees an average of more than 1 900 hours of sunshine a year, a value usually only found at significantly lower latitudes. The Rhaetian slopes enjoy almost uninterrupted sunshine throughout the day, providing an ideal climate for the vines, which produce excellent grapes. The soil is shallow and mostly sandy (around 70 %) but the technique of constructing dry stone walls, which are built by the winegrowers, has allowed the best use to be made of the soil on the Rhaetian side and made it intensely productive.

The name is to be changed in all articles of the specification as well as in sections 1.1, 1.4, 1.5, 1.6 and 1.8 of the single document.

2.2.   Introduction of the category Sparkling wine

Description: The amendment introduces the sparkling type which is produced in the white and rosé versions. It is produced using the traditional method.

Reasons: Since as early as the 1970s, various local holdings have been producing a sparkling type from the main grape variety grown in the Valtellina, namely Nebbiolo, with the option to add other varieties. The request to add the category to the IGT is to enhance the value of this product, which is strongly linked to the area in which it is produced and to a variety that shows great potential in this zone. Indeed, the production of sparkling wines benefits from the large temperature variations between day and night which occur mainly during the harvest period. As well as favouring the accumulation of the flavour precursors that are a distinctive feature of this area, this factor allows a balance to be maintained in the grapes between the sugar content and the acid component, which is more marked in vineyards at higher altitudes. These aspects have led a growing number of holdings to start producing this type of wine.

The amendments concern Articles 1, 2, 4, 6, 7 and 9 of the product specification and sections 1.3, 1.4 and 1.8 of the single document.

2.3.   Introduction of new varieties

Description: The amendment concerns the introduction of the Cabernet Carbon N., Cabernet Cortis N., Helios B., Johanniter B., Prior N., Solaris B. and Bronner B. varieties into the combination of grape varieties used in the wines.

Reasons: These grape varieties are proving capable of adapting to adversity and require less use of plant protection products. Indeed, the ongoing shift towards sustainable forms of agriculture (for which the Valtellina demonstrates a natural predisposition), together with the possibility of introducing the aforementioned varieties, can be an additional valuable element in reducing plant protection treatments and encouraging cultivation in areas that are more difficult to farm using machinery, leading to less intensive and more environmentally friendly management of vineyards. Research activities at the Fondazione Edmund Mach and Fondazione Fojanini have shown this to be the case. This possibility is also very important for the recovery of abandoned vineyards.

The amendments concern Articles 1 and 2 of the product specification and section 1.7 of the single document.

2.4.   Reduction of the actual alcoholic strength by volume of the Passito Bianco type

Description: The amendment involves reducing the actual alcoholic strength by volume of the Passito Bianco type from 12 % to 10 %.

Reasons: Drying the grapes used to produce wines, the objective of which is to concentrate in the grape must the metabolites present in the flesh and skin of the grapes, obtains best results in sweet wines such as Passito wines. It makes it possible to obtain a wine in which alcohol and sugar are well-balanced, without changing any of the organoleptic characteristics of the product. These wines broaden the range of wines and meet the needs of the wine sector in the area.

The amendment concerns Article 6 of the product specification and section 1.4 of the single document.

SINGLE DOCUMENT

1.   Name of product

Alpi Retiche

2.   Geographical indication type

PGI - Protected geographical indication

3.   Categories of grapevine products

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

1.

Wine

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

4.

Sparkling wine

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

8.

Semi-sparkling wine

| 15. | Wine from raisined grapes |
| --- | --- |

15.

Wine from raisined grapes

| 16. | Wine of overripe grapes |
| --- | --- |

16.

Wine of overripe grapes

4.   Description of the wine(s)

Alpi Retiche Bianco including with mention of the grape variety

Colour: straw yellow, occasionally with greenish hints;

Aroma: fresh, delicate, floral;

Taste: dry, flavourful, pleasant;

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

Minimum sugar-free extract: 13,00 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 | 3,50 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

3,50 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

Alpi Retiche Rosso including with mention of the grape variety and Alpi Retiche Novello

Colour: ruby red of varying intensity;

Aroma: fresh, fruity;

Taste: fresh, flavourful, smooth, slightly tannic;

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

Minimum sugar-free extract: 17,00 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 | 3,50 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

3,50 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

Alpi Retiche Rosato including with mention of the grape variety

Colour: from pale pink to intense pink;

Aroma: fine, delicate;

Taste: dry, fresh, fruity;

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

Minimum sugar-free extract: 14,00 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 | 3,50 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

3,50 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

Alpi Retiche Passito Bianco

Colour: intense yellow with golden highlights;

Aroma: broad, complex, intense;

Taste: sweet, full, harmonious, elegant, ethereal;

Minimum total alcoholic strength by volume: 16,00 g/l;

Minimum sugar-free extract: 13,00 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) | 10,00 |
| Minimum total acidity | 3,50 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)

10,00

Minimum total acidity

3,50 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

Alpi Retiche Passito Rosso

Colour: intense ruby red;

Aroma: broad, floral;

Taste: sweet, fruity, harmonious, pleasant;

Minimum total alcoholic strength by volume: 16,00 %;

Minimum sugar-free extract: 17,00 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) | 12,00 |
| Minimum total acidity | 3,50 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)

12,00

Minimum total acidity

3,50 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

Alpi Retiche Vendemmia Tardiva Rosso

Colour: ruby red;

Aroma: intense, distinctive, complex;

Taste: sharp, harmonious, pleasantly tannic;

Minimum total alcoholic strength by volume: 13,00 %;

Minimum sugar-free extract: 17,00 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) | 11,00 |
| Minimum total acidity | 3,50 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)

11,00

Minimum total acidity

3,50 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

Alpi Retiche Vendemmia Tardiva Bianco

Colour: straw yellow with golden highlights;

Aroma: complex, broad, with hints of minerals;

Taste: full, harmonious, elegant, pleasant;

Minimum total alcoholic strength by volume: 13,00 %;

Minimum sugar-free extract: 13,00 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) | 11,00 |
| Minimum total acidity | 3,50 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)

11,00

Minimum total acidity

3,50 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

Alpi Retiche Spumante Metodo Classico

Colour: straw yellow of varying intensity to golden;

Aroma: fine, delicate, broad, complex, with notes deriving from secondary fermentation in the bottle;

Taste: flavourful, fresh, fine and harmonious;

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

Minimum sugar-free extract: 14,00 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 |
| 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

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

Alpi Retiche Spumante Metodo Classico Rosé

Colour: pink of varying intensity;

Aroma: fine, delicate, broad, complex, with notes deriving from secondary fermentation in the bottle;

Taste: fresh, flavourful, fine and harmonious;

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

Minimum sugar-free extract: 15,00 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 |
| 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

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

5.   Wine making practices

a.   Essential oenological practices

Minimum period of ageing

Specific oenological practice

‘Alpi Retiche’ Passito and ‘Alpi Retiche’ Vendemmia Tardiva [late harvest] IGT wines must be aged for a minimum ageing period, namely until 30 June of the year following the harvest at the earliest.

b.   Maximum yields

Alpi Retiche

14 000 kg of grapes per hectare

Alpi Retiche

112 hectolitres per hectare

Alpi Retiche Passito

56 hectolitres per hectare

Alpi Retiche Vendemmia Tardiva

84 hectolitres per hectare

6.   Demarcated geographical area

The production area for grapes used in the production of musts and wines that may bear the ‘Alpi Retiche’ typical geographical indication (IGT) includes the entire administrative territory of the municipalities of: Albosaggia, Ardenno, Berbenno in Valtellina, Bianzone, Buglio in Monte, Castione Andevenno, Cercino, Chiavenna, Chiuro, Cino, Civo, Dazio, Dubino, Faedo, Gordona, Mantello, Mello, Menarola, Mese, Montagna in Valtellina, Morbegno, Piateda, Piuro, Poggiridenti, Ponte in Valtellina, Postalesio, Prata Camportaccio, Sernio, Sondrio, Teglio, Tirano, Traona, Tresivio, Villa di Chiavenna and Villa di Tirano, in the province of Sondrio.

7.   Main wine grapes variety(ies)

Ancellotta N.

Barbera N.

Bonarda N.

Bussanello B.

Cabernet Franc N. - Cabernet

Cabernet Sauvignon N. - Cabernet

Carmenère N.

Chardonnay B.

Cortese B.

Corbina N.

Croatina N.

Dolcetto N.

Erbaluce B.

Fortana N.

Franconia N.

Freisa N.

Garganega B.

Grappello Ruberti N.

Groppello di Mocasina N. - Groppello

Groppello di S. Stefano N. - Groppello

Groppello Gentile N. - Groppello

Manzoni Bianco B. - Incrocio Manzoni 6.0.13 B.

Incrocio Terzi n.1 N.

Invernenga B.

Kerner B.

Lagrein N.

Lambrusco di Sorbara N. - Lambrusco

Lambrusco Grasparossa N. - Lambrusco

Lambrusco Maestri N. - Lambrusco

Lambrusco Marani N. - Lambrusco

Lambrusco Salamino N. - Lambrusco

Lambrusco Viadanese N. - Lambrusco

Malvasia Bianca di Candia B. - Malvasia

Malvasia di Candia Aromatica B. - Malvasia

Marzemino N.

Merlot N.

Meunier N.

Molinara N.

Montepulciano N.

Moscato Bianco B. - Moscato

Moscato di Scanzo N. - Moscato

Moscato Giallo B. - Moscato

Moscato Rosa Rs.

Müller Thurgau B.

Nebbiolo N.

Negrara N.

Pignola N.

Petit Verdot N.

Pinot Bianco B.

Pinot Grigio

Pinot Nero N.

Raboso Veronese N. - Raboso

Rebo N.

Riesling Italico B. - Riesling

Rondinella N.

Rossola Nera N. - Rossola

Sangiovese N.

Sauvignon B.

Schiava Gentile N. - Schiava

Schiava Grigia N. - Schiava

Schiava Grossa N. - Schiava

Schiava N.

Syrah N.

Teroldego N.

Timorasso B.

Tocai Friulano B.

Traminer Aromatico Rs

Trebbiano di Soave B. - Trebbiano

Trebbiano Giallo B. - Trebbiano

Trebbiano Romagnolo B. - Trebbiano

Trebbiano Toscano B. - Trebbiano

Uva Rara N.

Veltliner B.

Verdea B.

Verdese B.

Vespolina N.

Cabernet Carbon N.

Cabernet Cortis N.

Helios B.

Johanniter B.

Prior N.

Solaris B.

Bronner B.

8.   Description of the link(s)

Alpi Retiche. All categories (1, 4, 8, 15 and 16) — (A) Details of the geographical area

Natural factors relevant to the link

The Valtellina represents the territory of the province of Sondrio and is located to the north-east of Lake Como, between 46 and 46,5 degrees north.

A number of specific environmental features help create suitable climatic conditions for winegrowing. The valley, which runs longitudinal to the Alps, is entirely south-facing and is protected, both to the north and to the east, by the Rhaetian Alps mountain range. The proximity of the Lake Como catchment area to the south-west has a significant mitigating effect.

This location ensures that there is always a wind or a breeze and that rainfall is low and normally well distributed over the season, as well as plenty of light, due to the south-facing slopes, a high thermal gradient, thanks to the substantial mass of stones and rocks characterising the terraces, low relative humidity and significant variations in temperature during the period immediately prior to ripening.

The soils are mainly sandy with many rocks and stones but also humus and organic matter. They are predominantly sub-acidic. In many cases, the depth of the soil is reduced to 40-120 cm.

Historical and human factors relevant to the link

The origin of winegrowing in the Valtellina area dates back to the first settlements of the Ligures, followed by the Etruscans, although farming and terracing of the land can only be traced back as far as Roman times. The rationalisation and intensification of vine cultivation can be traced back, in the Middle Ages, to the movement of the Comacine masters and to the Benedictine monks and, in the following centuries, to the Grey League (today the Swiss canton of Graubünden - also known in English as the canton of ‘Grisons’), which gave a strong boost to the sale of Valtellina wine in northern Europe.

The terracing of the land is a particular characteristic of winegrowing in this area. This way of working the steep mountain slopes is the expression of a particular settlement culture, many similar forms of which can be found in numerous valleys throughout the Alps. However, the most significant and important example of it is in the Valtellina.

Constructing the terraces made it possible to reclaim the slopes of the foothills for farming and establish there the crops necessary for the survival of the local population.

The human factor is crucial for winegrowing and oenological practices, but is also significant due to the importance of the agricultural sector in protecting the hydrogeology of the land. In fact, 5 % of landslides occur where the land is terraced and farmed, whereas more than 80 % of landslides occur where there is no protection from farming. Added to this, today there is an increased awareness with regard to growing techniques that aim to combine productivity and environmental sustainability.

‘Alpi Retiche’. Category: Wine (1) — (B) Information on the quality/characteristics of the product

Information on the special quality of products attributable to the geographical origin and causal link with the natural and human features of the geographical area.

The red wines have a ruby red colour, a fresh and fruity aroma and a taste that is flavourful and slightly tannic but well structured.

The red wines of the ‘Novello’ type have a ruby red colour of varying intensity and a vinous, slightly fruity aroma; the taste is fresh, round and smooth.

The colour of the rosé type varies in intensity and tone depending on the different winemaking techniques used and its aroma is distinguished by its fine and delicate characteristics and its dry, fresh and fruity taste.

The white wines are distinguished by a straw yellow colour possibly with greenish hints depending on the combination of varieties used. As regards aroma, they are characterised by their particular aromatic freshness and the delicacy of the floral notes, while the taste is mostly dry, flavourful and pleasant, not least because of the balanced acidity.

The ‘Alpi Retiche’ IGT designation covers various types of wines due to the differences in altitude, soil depth and the gradients of the mountain slopes. In general, mainly red grape varieties are grown in the warmer areas as they can produce wines with good structure. In contrast, mainly white grape varieties or red grape varieties for rosé wines are grown in the cooler areas and areas at the highest altitudes, as, due to the temperature ranges in those areas amongst other factors, it is possible to produce wines characterised by complexity and wide-ranging aromas, which are much appreciated by the market.

The characteristics and qualities of ‘Alpi Retiche’ IGT wines are also influenced by human factors, in particular the skill of the winegrowers. Given the steep mountainous terrain of the zone, the average holding size is rather small and fragmented (less than 3 000 square metres); this has an enormous effect on the number of hours needed to cultivate the vines. In many situations, due to the presence of terraces and difficulty in accessing the land, the number of hours/hectare exceeds the threshold of 1 200. The most significant operations are those related to green pruning, plant protection, harvesting (exclusively by hand) and works to rebuild the dry stone walls, which are needed in order to restore the land to a good condition when extraordinary events make it necessary.

‘Alpi Retiche’. Categories: Sparkling wine (4) and Semi-sparkling wine (8) — (B) Information on the quality or characteristics of the product

Information on the special quality of products attributable to the geographical origin and causal link with the natural and human features of the geographical area.

The sparkling type, which is produced using the traditional method, has a straw yellow colour of varying intensity, possibly with golden highlights. The aroma is fine, delicate, broad, complex, with notes deriving from secondary fermentation in the bottle. The taste is fresh, flavourful, fine and harmonious.

The rosé version has a pink colour of varying intensity, with highlights that differ depending on the type of grapes used. The aroma is fine, delicate, broad and complex, with notes deriving from the technique of secondary fermentation in the bottle. The taste is fresh, flavourful, fine and harmonious, characterised by just the right acidity; it differs from the previous version in that it has more structure.

The semi-sparkling category concerns only the rosé version. This type of wine stands out for its freshness and liveliness linked to the moderate release of carbon dioxide, which makes the wine pleasant to drink. Modern winemaking techniques help to increase the quality of such wine.

The production of these sparkling and semi-sparkling wines benefits from the large temperature variations between day and night occurring around the harvest period. This favours the accumulation of the flavour precursors that are a distinctive feature of this area, allowing a balance to be maintained in the grapes between the sugar content and the acid component, which is more marked in vineyards at higher altitudes.

The characteristics and qualities of the wines are also influenced by human factors, in particular the skill of the winegrowers. Indeed, given the steep mountainous terrain of the zone, the average holding size is rather small and fragmented (less than 3 000 square metres); this has an enormous effect on the number of hours needed to cultivate the vines. In many situations, due to the presence of terraces and difficulty in accessing the land, the number of hours/hectare exceeds the threshold of 1 200. The most significant operations are those related to green pruning, plant protection, harvesting (exclusively by hand) and works to rebuild the dry stone walls, which are needed in order to restore the land to a good condition when extraordinary events make it necessary.

‘Alpi Retiche’. Categories: Wine from raisined grapes (15) and Wine of overripe grapes (16) — (B) Information on the quality

Information on the special quality of products attributable to the geographical origin and causal link with the natural and human features of the geographical area.

The Passito Bianco type has an intense yellow colour with golden highlights. Its aroma is broad, complex and intense and it has a full, harmonious, elegant and ethereal taste.

The Passito Rosso type has an intense ruby red colour. Its aroma is broad and floral and it has a sweet, fruity, harmonious and pleasant taste.

The Vendemmia Tardiva Bianco type has a straw yellow colour with golden highlights. Its aroma is broad and complex, with hints of minerals, and it has a full, harmonious, elegant and pleasant taste.

The Vendemmia Tardiva Rosso type has a ruby red colour. Its aroma is intense, distinctive and complex and it has a sharp, harmonious and pleasantly tannic taste.

The practice of forcing ripening beyond technological limits has been adopted over time, becoming testimony to the human contribution. The length of the forcing process depends on the seasonal weather conditions, as well as on the characteristics that the winegrower wishes to confer on the wine. The choice of grape type is the prerogative of the winegrower, who chooses based on the interaction between the vineyard, the characteristics of the grapes and the desired wine.

Production of the above wines is generally favoured by the climatic characteristics of the valley; as it is longitudinal to the Alps, there is always a wind or breeze and, particularly in autumn, it is characterised by cold nights, which are well suited to the storage of the grapes being dried. The knowledge gained over time (human factor) combines with environmental factors to enable the production of such wines, which, although they only make up a small share of total production, are complementary to the more representative wines.

‘Alpi Retiche’. All categories (1, 4, 8, 15 and 16) — (C) Description of the causal interaction

Category Wine (1): The diversity of the soil and climate conditions, together with the skill of the winemakers, make it possible to exploit the wines in this category to the full. The red wines usually come from the warmer areas which give them a good structure, while the white wines are mainly grown in the higher areas.

Categories Sparking wine (4) and Semi-sparkling wine (8): The diversity of the soil and climate conditions, together with the experience gained by local operators and modern winemaking and production techniques, make it possible to exploit to the full the potential of the varieties suited to being made into sparkling and semi-sparkling wines.

Categories Wine from raisined grapes (15) and Wine of overripe grapes (16): The diversity of the soil and climate conditions, together with the experience gained by local operators and modern winemaking and production techniques, make it possible to exploit to the full the potential of varieties whose grapes are more suited to the drying process. The longitudinal nature of the valley means that winds and breezes can always pass through and, in autumn, favours the storage of the grapes.

The interaction between all these factors (both natural and human) helps to produce quality wines with a very strong identity and with characteristics linked to the production area.

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

9.   Essential further conditions

NONE

Link to the product specification

https://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/14209

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

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