# C_2020229EN.01001701.xml

| 13.7.2020 | EN | Official Journal of the European Union | C 229/17 |
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13.7.2020

EN

Official Journal of the European Union

C 229/17

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Publication of a communication of approval of a standard amendment to a product specification for a name in the wine sector referred to in Article 17(2) and (3) of Commission Delegated Regulation (EU) 2019/33

(2020/C 229/07)

This notice is published in accordance with Article 17(5) of Commission Delegated Regulation (EU) 2019/33 (1).

COMMUNICATING THE APPROVAL OF A STANDARD AMENDMENT

‘VIN SANTO DI MONTEPULCIANO’

Reference number: PDO-IT-A1515-AM02

Date of communication: 21.4.2020

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1.   ‘Vin Santo di Montepulciano’ – labelling

A requirement has been added whereby the broader geographical term ‘Toscana’ [Tuscany] must appear on the label in addition to the protected designation of origin ‘Vin Santo di Montepulciano’.

The amendment makes it possible to provide precise information on the geographical origin of the wines.

The amendment concerns Section 9 of the single document and Article 7 of the product specification.

SINGLE DOCUMENT

1.   Name of the product

Vin Santo di Montepulciano

2.   Geographical indication type

PDO – Protected Designation of Origin

3.   Categories of grapevine product

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

1.

Wine

4.   Description of the wine(s)

‘Vin Santo di Montepulciano’

Colour: from golden yellow to intense amber;

Aroma: intense and ethereal aroma characteristic of ripe fruit;

Taste: broad and velvety, with an intense roundness;

Minimum total alcoholic strength by volume: 17,00 %, of which at least 2,00 % potential;

Minimum sugar-free extract: 20,0 g/l.

‘Vin Santo di Montepulciano’ must have a minimum actual alcoholic strength of 12,00 % vol.

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 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre): | 40 |
| 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 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

40

Maximum total sulphur dioxide (in milligrams per litre):

‘Vin Santo di Montepulciano’ Riserva

Colour: from golden yellow to amber of varying intensity depending on its sugar concentration;

Aroma: intense and ethereal aroma characteristic of ripe fruit;

Taste: broad and velvety, with an intense roundness;

Minimum total alcoholic strength by volume: 20,00 %, of which at least 3,50 % potential;

Minimum sugar-free extract: 22,0 g/l.

‘Vin Santo di Montepulciano’ Riserva must have a minimum actual alcoholic strength of 12,00 % vol.

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 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre): | 40 |
| 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 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

40

Maximum total sulphur dioxide (in milligrams per litre):

‘Vin Santo di Montepulciano’ Occhio di Pernice

Colour: between amber and topaz, with a broad reddish rim that turns brown with age and a texture that depends on its sugar concentration;

Aroma: intense, rich, complex aroma of ripe fruit and other hints;

Taste: Fine and long-lasting with a sweet aftertaste;

Minimum total alcoholic strength by volume: 21,00 %, of which at least 4,00 % potential;

Minimum sugar-free extract: 25,0 g/l.

‘Vin Santo di Montepulciano’ Occhio di Pernice must have a minimum actual alcoholic strength of 12,00 % vol.

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 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre): | 40 |
| 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 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

40

Maximum total sulphur dioxide (in milligrams per litre):

5.   Wine-making practices

a.   Specific oenological practices

‘Vin Santo Nobile di Montepulciano’

Specific oenological practice

The traditional wine-making method is as follows:

The grapes must be harvested by carefully selecting them and putting them in suitable premises to dry; partial dehydration using ventilation is permitted.

The fermentation, storage and long period of ageing (minimum 3 years for the basic wine) take place in small wooden containers (caratelli) stored in suitable premises (vinsantaia), which are usually separated from the rest of the cellar. They are often situated in the attic so as to intensify the seasonal temperature variations that affect how the aromas develop.

b.   Maximum yields

‘Vin Santo di Montepulciano’ and ‘Vin Santo di Montepulciano’ Riserva

10 000 kg of grapes per hectare

‘Vin Santo di Montepulciano’ and ‘Vin Santo di Montepulciano’ Riserva

35 hectolitres per hectare

‘Vin Santo di Montepulciano’ Occhio di Pernice

8 000 kg of grapes per hectare

‘Vin Santo di Montepulciano’ Occhio di Pernice

28 hectolitres per hectare

6.   Demarcated geographical area

The grape production area falls within the administrative territory of the municipality of Montepulciano, in the province of Siena, Region of Tuscany. It does not include the Valdichiana plain.

7.   Main wine grape variety(ies)

Grechetto B.

Malvasia Bianca Lunga B. – Malvoisier

Sangiovese N. – Sangioveto

Trebbiano Toscano B. – Procanico

8.   Description of the link(s)

‘Vin Santo di Montepulciano’ DOC

The origins of grape growing and wine-making are an integral feature of the territory,

culture, history, economy and local traditions of Montepulciano. The vineyards with the best exposures have always been reserved for growing grapes used to produce Vin Santo, so as to ensure that the grapes reach optimum ripeness. They are then selectively harvested and undergo a long period of drying.

Although Vin Santo is a niche wine that is commercially insignificant due to the quantities produced and the high production costs, it is nonetheless a product that combines tradition, culture, wine-making prestige and the image of the territory of Montepulciano.

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

Legal framework:

EU legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

A requirement has been added whereby the broader geographical term ‘Toscana’ [Tuscany] must appear on the label in addition to the protected designation of origin ‘Vin Santo di Montepulciano’, so as to inform consumers of the exact geographical origin of the wines.

Link to the product specification

https://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/15316

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

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