# C_2020442EN.01003001.xml

| 21.12.2020 | EN | Official Journal of the European Union | C 442/30 |
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21.12.2020

EN

Official Journal of the European Union

C 442/30

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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 442/08)

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

COMMUNICATING THE APPROVAL OF A STANDARD AMENDMENT

‘Colli di Rimini’

PDO-IT-A0297-AM02

Date of communication: 22 September 2020

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1.   Description of the wine(s)

A Riserva version is introduced for the ‘Colli di Rimini’ Rosso type (category 1 – wine). It is a traditional and well-established practice for producers in the PDO area to leave wines to age, particularly in the best years. There is already a Riserva version of the types with the Sangiovese and Cabernet Sauvignon varieties indicated on the label. Red wine for which the grape variety is not indicated on the label is also often left to age, in particular if it is richer in extracts and has a higher alcohol content than the basic red wine. This has been explicitly included in the specification to allow these products to be marketed with the Riserva indication. Moreover, high demand for these more structured and complex wines among connoisseurs creates an opportunity for marketing a wider range of wines under this PDO.

This amendment concerns point 4 (Description of the wines) of the single document and Articles 1, 2, 4, 5 and 6 of the product specification.

2.   Description of the wine(s)

| (1) | The semi-sweet and sweet versions of the ‘Colli di Rimini’ Rebola type have been removed, leaving only Rebola Secco and Rebola Passito. This will allow producers to focus on those types that, traditionally, have a stronger link to the area, that the consumers know best and value most and that best accompany local delicacies. |
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(1)

| (2) | In the description of the Rebola Passito type, all references to reducing sugars have been deleted and will be replaced by a reference to the limits laid down in the legislation. In addition, more details are given on the wines’ aroma when released for consumption (based on analytical and organoleptic data); their minimum total alcoholic strength by volume increases from 16 % to 17 %; their actual alcoholic strength by volume increases from 11 % to 12,5 %; and the value for non-reducing extracts increases from 19 to 24 g/l. These changes are justified by climate change, as longer summers and higher temperatures create ideal conditions for the ripening and drying of the grapes, resulting in wines that are richer in extracts and have a higher concentration of sugars, and therefore a higher alcohol content. |
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(2)

| (3) | As a result of changes in the variety mix and based on data obtained by analysing the wines produced, the description of the white and red wines has been reworded, in particular as regards increasing the range of sugar content from dry to medium dry, and as regards certain aroma and taste characteristics.
  This amendment concerns point 4 (Description of the wines) of the single document and Article 6 of the product specification. |
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(3)

This amendment concerns point 4 (Description of the wines) of the single document and Article 6 of the product specification.

3.   Main wine grapes

The variety mix has been amended for ‘Colli di Rimini’ Rosso and ‘Colli di Rimini’ Bianco. Over time, the producers of ‘Colli di Rimini’ PDO have refined the blending of grape varieties from which wines are made in the PDO area, based on the vine varieties and growing practices most widely used in the production area. The mix of varieties used to produce the wines has therefore been adapted following extensive testing. This has consolidated the use of the most appealing and most widely grown varieties, thus strengthening the link to the geographical area, whereas the less appealing or little grown varieties have either been removed or their proportion in the composition of the wines reduced.

The variety mix has been adapted for the following types:

| — | ‘Colli di Rimini’ Rosso, as regards the share of the various grape varieties currently used, the introduction of Cabernet Franc and Alicante and the removal of Barbera, Ciliegiolo, Terrano and Ancillotta; |
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—

‘Colli di Rimini’ Rosso, as regards the share of the various grape varieties currently used, the introduction of Cabernet Franc and Alicante and the removal of Barbera, Ciliegiolo, Terrano and Ancillotta;

| — | ‘Colli di Rimini’ Bianco, as regards the share of the Trebbiano variety, the introduction of Bombino Bianco and Sangiovese vinified as a white wine, and the removal of Mostosa and Biancame, the latter variety being used to greater effect in the production of a single-variety wine under the designation of origin. |
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—

‘Colli di Rimini’ Bianco, as regards the share of the Trebbiano variety, the introduction of Bombino Bianco and Sangiovese vinified as a white wine, and the removal of Mostosa and Biancame, the latter variety being used to greater effect in the production of a single-variety wine under the designation of origin.

This amendment concerns point 7 (Main wine grape varieties) of the single document and Article 2 (Grape varieties) of the product specification.

4.   Demarcated geographical area

The description of the production area has been made clearer and more concise by stating that it corresponds to the entire administrative area of the province of Rimini, with the exception of the municipality of Bellaria Igea Marina and the beach resort areas situated below national highway No 16 (the Adriatica highway).

That area also includes certain municipalities bordering the current PDO production area that have become part of the province of Rimini following recent administrative mergers. They have landscape, geological and production characteristics very similar to those of the current PDO production area, with small vineyards totalling some 12 hectares mainly planted with Sangiovese, Merlot, Biancame and Trebbiano vines, i.e. varieties traditionally grown in the PDO area, with a production potential of some 150 tonnes of grapes.

This amendment concerns point 6 of the single document and Article 3 of the product specification.

5.   Wine-growing standards

| (a) | The rule stating that irrigation as an emergency measure can only take place twice a year before ripening has been removed. Due to changing weather conditions, typically with high temperatures over long periods in recent years, producers should be allowed to resort to irrigation whenever they consider it necessary. |
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(a)

The rule stating that irrigation as an emergency measure can only take place twice a year before ripening has been removed. Due to changing weather conditions, typically with high temperatures over long periods in recent years, producers should be allowed to resort to irrigation whenever they consider it necessary.

| (b) | Wines bearing the ‘Colli di Rimini’ registered designation of origin may be enriched up to a maximum of 1 % vol. This limit means that the producers will mainly use natural sugars from the grapes used to produce the wines. |
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(b)

Wines bearing the ‘Colli di Rimini’ registered designation of origin may be enriched up to a maximum of 1 % vol. This limit means that the producers will mainly use natural sugars from the grapes used to produce the wines.

6.   Packaging

| (a) | The capacities allowed and the material (glass and ceramic) that may be used for the various containers have been set out more clearly. |
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(a)

The capacities allowed and the material (glass and ceramic) that may be used for the various containers have been set out more clearly.

| (b) | It has been specified that all the stoppers permitted by the legislation in force may be used, with the sole exception of crown caps, which are not considered suitable for the prestigious wines of this PDO. |
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(b)

It has been specified that all the stoppers permitted by the legislation in force may be used, with the sole exception of crown caps, which are not considered suitable for the prestigious wines of this PDO.

This amendment concerns Article 7 of the product specification but does not affect the single document.

7.   Link with the geographical environment

The description of the link with the environment has been reworded more concisely. There are no substantial changes, but some redundant parts in the historical references and the description of the territory have been deleted.

This amendment concerns Article 8 of the product specification.

8.   Corrections

| (a) | The conditions relating to specifying the natural alcoholic strength and ageing period for Riserva wines have been moved from Article 7 of the specification (Labelling, description and presentation) to paragraph 5 of Article 5 (Winemaking standards) for greater coherence. |
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(a)

The conditions relating to specifying the natural alcoholic strength and ageing period for Riserva wines have been moved from Article 7 of the specification (Labelling, description and presentation) to paragraph 5 of Article 5 (Winemaking standards) for greater coherence.

| (b) | In Article 7 of the specification, the wording in the paragraph on additional references stating that the term Superiore may not be used has been deleted as the specification does provide for a ‘Colli di Rimini’ Sangiovese Superiore type. |
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(b)

In Article 7 of the specification, the wording in the paragraph on additional references stating that the term Superiore may not be used has been deleted as the specification does provide for a ‘Colli di Rimini’ Sangiovese Superiore type.

| (c) | In the product specification, the name of the Pignoletto vine variety has been replaced by its synonym Grechetto Gentile. |
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(c)

In the product specification, the name of the Pignoletto vine variety has been replaced by its synonym Grechetto Gentile.

| (d) | In Article 5 of the specification, the sentence ‘In favourable years, the quantities of grapes obtained and used to produce the wines must be within the above limits, subject to the grape/wine yield limits for the quantities in question, provided that overall grape production does not exceed those limits by 20 %’ has been deleted as redundant, as this rule is laid down in general legislation. |
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(d)

In Article 5 of the specification, the sentence ‘In favourable years, the quantities of grapes obtained and used to produce the wines must be within the above limits, subject to the grape/wine yield limits for the quantities in question, provided that overall grape production does not exceed those limits by 20 %’ has been deleted as redundant, as this rule is laid down in general legislation.

| (e) | In Article 5, the sentence ‘Wine-making may be carried out separately for each variety’ has been deleted as redundant.
  The single document is not affected by these amendments. |
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(e)

In Article 5, the sentence ‘Wine-making may be carried out separately for each variety’ has been deleted as redundant.

The single document is not affected by these amendments.

| (f) | The contact details of the applicant consortium, the Ministry, the Region and the inspection body have been updated. These amendments concern points 1.2.1, 1.2.2, 1.2.3 and 1.2.5 of the single document and Article 8 (Reference to the inspection body) of the specification. |
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(f)

The contact details of the applicant consortium, the Ministry, the Region and the inspection body have been updated. These amendments concern points 1.2.1, 1.2.2, 1.2.3 and 1.2.5 of the single document and Article 8 (Reference to the inspection body) of the specification.

SINGLE DOCUMENT

1.   Name of the product

Colli di Rimini

2.   Geographical indication type

PDO – Protected Designation of Origin

3.   Categories of grapevine product

| 1. | Wine |
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1.

Wine

| 15. | Wine from raisined grapes |
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15.

Wine from raisined grapes

4.   Description of the wine(s)

‘Colli di Rimini’ Bianco

‘Colli di Rimini’ Bianco PDO wines have a straw yellow colour of varying intensity, a delicate aroma ranging from fruity to floral and a flavourful and harmonious taste ranging from dry to medium dry.

Minimum total alcoholic strength by volume: 11 %;

Minimum sugar-free extract: 15 g/l.

Any analytical parameters not mentioned 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): | |
| 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):

Maximum total sulphur dioxide (in milligrams per litre):

‘Colli di Rimini’ Rosso

‘Colli di Rimini’ Rosso PDO wines have a colour ranging from ruby red to garnet and a harmonious, sometimes tannic taste with possible hints of red fruit and herbaceous, spicy or mineral notes.

Minimum total alcoholic strength by volume: 11,5 %;

Minimum sugar-free extract: 20 g/l.

Any analytical parameters not mentioned 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): | |
| 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):

Maximum total sulphur dioxide (in milligrams per litre):

‘Colli di Rimini’ Rosso Riserva

‘Colli di Rimini’ Rosso Riserva PDO wines have a colour ranging from intense ruby red to garnet, a rich, vinous aroma, sometimes with herbaceous or mineral notes and hints of wood, and a full, robust and harmonious taste, with an elegant structure and possibly some tannins, ranging from dry to medium dry.

Minimum total alcoholic strength by volume: 12,5 %;

Minimum sugar-free extract: 22 g/l.

Any analytical parameters not mentioned 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): | |
| 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):

Maximum total sulphur dioxide (in milligrams per litre):

‘Colli di Rimini’ Cabernet Sauvignon

‘Colli di Rimini’ Cabernet Sauvignon PDO wines have a ruby red or deep ruby red colour, a characteristic, ethereal, sometimes spicy or herbaceous aroma and a full, harmonious taste, sometimes slightly tannic, ranging from dry to medium dry.

Minimum total alcoholic strength by volume: 11,5 %;

Minimum sugar-free extract: 20 g/l.

Any analytical parameters not mentioned 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): | |
| 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):

Maximum total sulphur dioxide (in milligrams per litre):

‘Colli di Rimini’ Cabernet Sauvignon Riserva

‘Colli di Rimini’ Cabernet Sauvignon Riserva PDO wines have a deep ruby red colour with garnet tints, a characteristic, ethereal, herbaceous aroma and a full, harmonious and sometimes slightly tannic taste.

Minimum total alcoholic strength by volume: 12 %;

Minimum sugar-free extract: 26 g/l.

Any analytical parameters not mentioned 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): | |
| 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):

Maximum total sulphur dioxide (in milligrams per litre):

‘Colli di Rimini’ Biancame

‘Colli di Rimini’ PDO Biancame wines have a light straw yellow colour with greenish tints, a characteristic aroma with possible floral notes and a fresh and balanced taste, ranging from dry to medium dry.

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

Minimum sugar-free extract: 15 g/l.

Any analytical parameters not mentioned 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): | |
| 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):

Maximum total sulphur dioxide (in milligrams per litre):

‘Colli di Rimini’ Sangiovese

‘Colli di Rimini’ Sangiovese PDO wines have a ruby red colour, sometimes with violet tints, a vinous, sometimes floral or mineral aroma and a harmonious, slightly tannic taste, ranging from dry to medium dry.

Minimum total alcoholic strength by volume: 11,5 %;

Minimum sugar-free extract: 20 g/l.

Any analytical parameters not mentioned 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): | |
| 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):

Maximum total sulphur dioxide (in milligrams per litre):

‘Colli di Rimini’ Sangiovese Superiore

‘Colli di Rimini’ Sangiovese Superiore PDO wines have a ruby red colour, sometimes with violet tints, a possible floral aroma and a harmonious, sometimes tannic, dry taste.

Minimum total alcoholic strength by volume: 12,5 %;

Minimum sugar-free extract: 24 g/l.

Any analytical parameters not mentioned 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): | |
| 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):

Maximum total sulphur dioxide (in milligrams per litre):

‘Colli di Rimini’ Sangiovese Riserva

‘Colli di Rimini’ Sangiovese Riserva PDO wines have a ruby red colour, an intense, sometimes floral aroma and a dry, harmonious, sometimes tannic taste. Minimum total alcoholic strength by volume: 13 %;

Minimum sugar-free extract: 26 g/l.

Any analytical parameters not mentioned 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): | |
| 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):

Maximum total sulphur dioxide (in milligrams per litre):

‘Colli di Rimini’ Rebola Secco

‘Colli di Rimini’ Rebola Secco PDO wines have a colour ranging from light straw yellow to golden yellow, a characteristic, delicate fruity aroma and a harmonious taste with characteristic softness and structure.

Minimum total alcoholic strength by volume: 12 %;

Minimum sugar-free extract: 17 g/l.

Any analytical parameters not mentioned 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): | |
| 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):

Maximum total sulphur dioxide (in milligrams per litre):

‘Colli di Rimini’ Rebola Passito

‘Colli di Rimini’ Rebola Passito PDO wines have a colour ranging from golden yellow to amber, a characteristic, intense, fruity aroma, sometimes with earthy notes, and a full, sweet and velvety taste, balanced with acidity.

Minimum total alcoholic strength by volume: 17 %;

Minimum sugar-free extract: 24 g/l.

Any analytical parameters not mentioned 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): | 12,5 |
| Minimum total acidity: | 4 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):

12,5

Minimum total acidity:

4 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.   Specific oenological practices

NONE

b.   Maximum yields

‘Colli di Rimini’ Bianco, including with the Riserva indication

84 hectolitres per hectare

‘Colli di Rimini’ Rosso

77 hectolitres per hectare

‘Colli di Rimini’ Biancame

84 hectolitres per hectare

‘Colli di Rimini’ Cabernet Sauvignon

77 hectolitres per hectare

‘Colli di Rimini’ Cabernet Sangiovese

77 hectolitres per hectare

‘Colli di Rimini’ Rebola

77 hectolitres per hectare

‘Colli di Rimini’ Rebola Passito

55 hectolitres per hectare

6.   Demarcated geographical area

Grapes intended for the production of wines with the ‘Colli di Rimini’ registered designation of origin must be produced within the administrative boundaries the province of Rimini, with the exception of the areas below national highway No 16 (the Adriatica highway) and the entire municipality of Bellaria Igea Marina.

7.   Main wine grape variety(ies)

Alicante N.

Biancame B.

Bombino Bianco B.

Cabernet Franc N. – Cabernet

Cabernet Sauvignon N. – Cabernet

Merlot N.

Montepulciano N.

Petit Verdot N.

Pignoletto B. – Grechetto Gentile

Rebo N.

Sangiovese N.

Syrah N.

Trebbiano Romagnolo B. – Trebbiano

8.   Description of the link(s)

Link with the geographical area

Proximity to the sea influences the growth cycle of the vine, which benefits from a generally breezy environment with temperatures that are not too low in winter nor too high in summer. Calcareous-clayey soils of medium-low fertility, low rainfall in summer and high growing degree days ensure low yields and good ripening conditions. This has a positive effect on the chemical, physical and organoleptic characteristics of the wines, which are rich in dry extracts and of high alcoholic strength, in particular the red wines, which are intense in colour, rich in polyphenols and well suited to ageing. Balanced ripening helps bring out the typical characteristics of each grape variety.

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

None

Link to the product specification

http://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/15987

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

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