# C_2020437EN.01004201.xml

| 18.12.2020 | EN | Official Journal of the European Union | C 437/42 |
| --- | --- | --- | --- |

18.12.2020

EN

Official Journal of the European Union

C 437/42

---

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 437/14)

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

‘MAREMMA TOSCANA’

PDO-IT-A1413-AM02

Date of communication: 14.9.2020

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1.   New product types

Description:

The Riserva indication has been added for the Bianco and Rosso types.

The Governo all’uso Toscano indication has been added for the Rosso and Sangiovese types.

The Passito indication has been added for the Merlot varietal type.

The Rosato version has been added for the varietal types Sangiovese, Ciliegiolo, Alicante or Grenache, Syrah and Merlot.

The following new varietal types have been inserted:

| — | Cabernet Franc |
| --- | --- |

—

Cabernet Franc

| — | Petit Verdot |
| --- | --- |

—

Petit Verdot

| — | Pugnitello |
| --- | --- |

—

Pugnitello

The option has been added to specify on the label two grape varieties of the same colour from those indicated in the product specification, which must be listed in descending order with respect to the actual amount of grapes used.

The Spumante Rosato or Rosé type has been added.

Reason:

As this is a wine with a protected designation of origin, the aim is to stress the quality of the product by further enhancing the specificity of the most representative wines with the traditional terms Riserva, Governo all’uso Toscano, and Passito.

The ‘Maremma Toscana’ DOC represents the Grosseto province’s entire winegrowing area. The aim is therefore to give importance to all wine production by extending the range of wines associated with the name ‘Maremma Toscana’, which represents wine production rich in both tradition and quality, to include Rosato, Rosato Spumante and varietal types.

The option to specify two grape varieties on the label represents a new commercial avenue for wines covered by the designation.

The amendment concerns Sections 4, 5 and 7 of the Single Document, and Articles 1, 2, 4, 5, 6, 7, 8 and 9 of the product specification.

2.   Grape varieties

Description:

The Viognier variety has been added for the Bianco, including Riserva, type to complement the current Vermentino and Trebbiano Toscano varieties, that may contribute to the abovementioned type alone or in combination at a minimum of 60 %. the usage rate of the other white varieties suitable for cultivation ranges from 40 to 60 %.

The Cabernet (both Cabernet Sauvignon and Cabernet Franc), Merlot, Syrah and Ciliegiolo varieties have been added for the Rosso, including Riserva, Rosato and Spumante Rosato or Rosé types to complement the current Sangiovese, alone or in combination at a minimum of 60 %. the usage rate of the other white varieties suitable for cultivation ranges from 40 to 60 %.

The synonym Grenache has been specified for the varietal type Alicante, including Rosato.

The synonym Carmenère has been specified for the varietal type Cabernet.

The grape varieties Cabernet Franc, Petit Verdot and Pugnitello have been included among the main grape varieties that may be specified on the label if they account for at least 85 %.

Reason:

As the ‘Maremma Toscana’ DOC represents the province’s entire winegrowing area, the aim is to give importance to all wine production, fulfilling the purpose for which this designation was created by including the possibility to produce white, red and rosé wines using the main grape varieties grown. Therefore it was decided to supplement the main combination of varieties, represented by the predominant grape varieties already included, with the most widely grown varieties in the Grosseto province, in areas of between approximately 100 and 800 hectares, in order to increase the number of wines that can use the designation.

The amendment concerns Section 7 of the Single Document and Articles 2, 4, 5 and 6 of the product specification.

3.   Rules on wine-growing

Description:

| 1. | The maximum yield of grapes per hectare, maximum yield of grapes in wine, and minimum natural alcoholic strength by volume of the newly introduced types have been added. |
| --- | --- |

1.

The maximum yield of grapes per hectare, maximum yield of grapes in wine, and minimum natural alcoholic strength by volume of the newly introduced types have been added.

| 2. | The planting density varies between 3 000 and 4 000 vines per hectare. |
| --- | --- |

2.

The planting density varies between 3 000 and 4 000 vines per hectare.

| 3. | A rule prohibiting any form of horizontal growing, such as pergola training systems, has been added. |
| --- | --- |

3.

A rule prohibiting any form of horizontal growing, such as pergola training systems, has been added.

Reason:

| 1. | The values of grape yield per hectare and alcoholic strength are derived from testing that demonstrates the quality of the products covered by the designation. |
| --- | --- |

1.

The values of grape yield per hectare and alcoholic strength are derived from testing that demonstrates the quality of the products covered by the designation.

| 2. | - Increasing vine density per hectare allows a lower grape yield per plant, and thus contributes to a higher quality grape. |
| --- | --- |

2.

- Increasing vine density per hectare allows a lower grape yield per plant, and thus contributes to a higher quality grape.

| 3. | Vine training systems used to grow grapes under the designation that involve excessive forced production to the detriment of quality are prohibited. |
| --- | --- |

3.

Vine training systems used to grow grapes under the designation that involve excessive forced production to the detriment of quality are prohibited.

The amendment concerns Section 5(b) of the Single Document and Article 4 of the product specification.

4.   Rules on wine-making

Description:

| 1. | It has been specified that the ageing of the wines takes place in the production area. |
| --- | --- |

1.

It has been specified that the ageing of the wines takes place in the production area.

| 2. | In addition to the provinces of Pisa, Livorno, Siena and Florence, the province of Arezzo has been added to the list of areas in which wine-making operations may be carried out for products covered by the PDO. |
| --- | --- |

2.

In addition to the provinces of Pisa, Livorno, Siena and Florence, the province of Arezzo has been added to the list of areas in which wine-making operations may be carried out for products covered by the PDO.

Reason:

| 1. | This is a formal amendment as ageing operations are a part of the wine-making phase. |
| --- | --- |

1.

This is a formal amendment as ageing operations are a part of the wine-making phase.

| 2. | The amendment is in compliance with the provisions of Article 5(1) of Regulation (EU) 2019/33. This is a formal amendment as ageing operations are a part of the wine-making phase. |
| --- | --- |

2.

The amendment is in compliance with the provisions of Article 5(1) of Regulation (EU) 2019/33. This is a formal amendment as ageing operations are a part of the wine-making phase.

The amendment concerns Section 9 of the Single Document and Article 5 of the product specification.

5.   Traditional terms Riserva and Governo all’uso Toscano

Description:

| 1. | Requirements concerning the Riserva indication have been added for the Bianco type, which is to be aged for at least 12 months; and for the Rosso type, which is to be aged for at least 24 months, 6 of which must be spent in wooden containers. |
| --- | --- |

1.

Requirements concerning the Riserva indication have been added for the Bianco type, which is to be aged for at least 12 months; and for the Rosso type, which is to be aged for at least 24 months, 6 of which must be spent in wooden containers.

| 2. | Requirements have been added concerning the traditional Governo all’uso Toscano indication, whereby fermentation is slowly restarted by adding slightly dried black grapes (at least 10 kg per hectolitre) that, after pressing, have begun the fermentation process. |
| --- | --- |

2.

Requirements have been added concerning the traditional Governo all’uso Toscano indication, whereby fermentation is slowly restarted by adding slightly dried black grapes (at least 10 kg per hectolitre) that, after pressing, have begun the fermentation process.

Reasons:

| 1. | As this is a wine with a protected designation of origin, the Riserva indication has been added in order to enhance the Bianco and Rosso types, with the aim to commercially classify two different qualities of product and allow for further qualitative growth. |
| --- | --- |

1.

As this is a wine with a protected designation of origin, the Riserva indication has been added in order to enhance the Bianco and Rosso types, with the aim to commercially classify two different qualities of product and allow for further qualitative growth.

| 2. | As this is a wine with a protected designation of origin, the aim is to stress the quality of the product by further enhancing the specificity of the most representative red wines with a term that refers to a traditional technique used in most of Tuscany. |
| --- | --- |

2.

As this is a wine with a protected designation of origin, the aim is to stress the quality of the product by further enhancing the specificity of the most representative red wines with a term that refers to a traditional technique used in most of Tuscany.

The amendment concerns Section 5 of the Single Document and Article 5 of the product specification.

6.   Description of the wine(s)

Description:

The chemical, physical and organoleptic descriptors for the newly included types have been added. In addition, certain organoleptic characteristics have been specified and other chemical and physical values amended for the types already included in the product specification.

Reason:

The characteristics of the newly introduced wines have been described and those of some of the existing types have been revised to give a more precise description of the analytical and organoleptic characteristics and, in particular for the basic Bianco, Rosso, and Rosato types and the types with the Vendemmia Tardiva indication, the descriptive parameters relative to taste have been better defined in order to cover wines with residual sugar within more rationally defined limits. The analytical parameters regarding the sugar-free extract and the total acidity of the Bianco, Rosso, Rosato and Spumante types have been revised to be in line with the other types.

The amendment concerns Section 4 of the Single Document and Article 6 of the product specification.

7.   Labelling

Description:

The synonym Grenache has been specified as an alternative name for the Alicante variety.

Reason:

This additional specification aims to further enhance the specificity, from a commercial standpoint, of a type that has a long tradition in the territory.

This amendment concerns Article 7 of the product specification but does not concern the Single Document.

8.   Packaging

Description:

| (a) | Capacity limits have been set at between 3 and 5 litres for containers other than glass. |
| --- | --- |

(a)

Capacity limits have been set at between 3 and 5 litres for containers other than glass.

| (b) | The use of glass containers, such as demijohns and carboys, is prohibited. |
| --- | --- |

(b)

The use of glass containers, such as demijohns and carboys, is prohibited.

| (c) | The use of crown caps is prohibited for the purpose of closing bottles of up to 6 litres for the types with Riserva and Vigna indications, and for the Passito, Vin Santo and Vendemmia Tardiva types. |
| --- | --- |

(c)

The use of crown caps is prohibited for the purpose of closing bottles of up to 6 litres for the types with Riserva and Vigna indications, and for the Passito, Vin Santo and Vendemmia Tardiva types.

Reason:

| (a) | The use of containers made of materials other than glass responds to consumers’ needs, and thus increases opportunities for marketing ‘Maremma Toscana’ PDO products both within the EU and internationally. |
| --- | --- |

(a)

The use of containers made of materials other than glass responds to consumers’ needs, and thus increases opportunities for marketing ‘Maremma Toscana’ PDO products both within the EU and internationally.

| (b) | In order to further enhance the specificity of the marketed production and to give the product the right image in the eyes of the consumer, glass containers such as demijohns and carboys are prohibited. |
| --- | --- |

(b)

In order to further enhance the specificity of the marketed production and to give the product the right image in the eyes of the consumer, glass containers such as demijohns and carboys are prohibited.

| (c) | To give the right image of the types bearing the traditional terms and presented to the consumer in glass bottles, the use of crown caps is prohibited. |
| --- | --- |

(c)

To give the right image of the types bearing the traditional terms and presented to the consumer in glass bottles, the use of crown caps is prohibited.

This amendment concerns Article 8 of the product specification but does not concern the Single Document.

9.   Geographical link

Description:

Some updates have been added to the following sections: Details of the geographical area; Details of the quality and characteristics of the product essentially or exclusively attributable to the geographical environment; Details of the description of the causal interaction.

Reason:

This is a formal adaptation due to the addition of new product types that does not invalidate the geographical link referred to in Article 93(1)(a)(i) of Regulation (EU) No 1308/2013.

This amendment concerns Article 9 of the product specification but does not concern the Single Document.

10.   References to the control body

Description:

The address of the control body (Valoritalia Srl) and some legal references concerning control plan approval have been updated.

Reason:

This is a formal amendment that concerns Article 10 of the product specification but does not concern the Single Document.

SINGLE DOCUMENT

1.   Name of the product

Maremma Toscana

2.   Geographical indication type

PDO – Protected Designation of Origin

3.   Categories of grapevine product

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

1.

Wine

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

4.

Sparkling wine

| 5. | Quality sparkling wine |
| --- | --- |

5.

Quality sparkling wine

4.   Description of the wine(s)

Bianco including Riserva, and labelled with one or two varietal indications

Colour: straw yellow of varying intensity.

Aroma: fine and delicate, with mainly fruity notes in the Viognier and Ansonica, and more broad and complex in the Riserva version.

Taste: from dry to medium-dry in the Bianco; soft and velvety in the Vermentino, Viognier and Ansonica; and fresher with spicy notes, sapid, and full-bodied in the Riserva version.

Minimum total alcoholic strength by volume: Bianco: 10,50; Ansonica, Viogner, Vermentino, Chardonnay, Sauvignon, Trebbiano: 11,00; Riserva: 12,00.

Minimum sugar-free extract: Bianco: 14,00 g/l; Ansonica, Viogner, Vermentino, Chardonnay, Sauvignon, Trebbiano: 16 g/l; Riserva: 18 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 |
| Minimum total acidity: | 4,50 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

Minimum total acidity:

4,50 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

Maximum total sulphur dioxide (in milligrams per litre):

Rosso, Novello, Riserva, and labelled with one or two varietal indications

Colour: ruby red of varying intensity with hints of purple; intense red, tending to garnet with age.

Aroma: with fruity notes in the Novello, Alicante or Grenache, Merlot, Pugnitello and Sangiovese; spicy notes in the Cabernet Franc, Cabernet Sauvignon, Syrah and Petit Verdot, and more delicate in the Ciliegiolo, tending to refine during ageing in the Riserva wines.

Taste: from dry to medium-dry in the Rosso, and slightly acidic and sapid in the Novello, Alicante or Grenache; with more body in the Cabernet, Cabernet Franc, Cabernet Sauvignon, Ciliegiolo, Petit Verdot, Pugnitello, Sangiovese and Merlot, and also in the Riserva wines; intense and spicy in the Syrah; and bright and full in the Rosso and Sangiovese products subject to the Governo all’uso Toscano technique.

Minimum total alcoholic strength by volume: Rosso, Novello: 11,00; Alicante or Grenache, Cabernet, Cabernet Franc, Cabernet Sauvignon, Canaiolo, Merlot, Petit Verdot, Pugnitello, Sangiovese and Ciliegiolo, Syrah: 11,50; Riserva: 12,00;

Minimum sugar-free extract: Rosso 22,00 g/l; and 20,00 g/l for the Novello; Alicante or Grenache, Cabernet, Cabernet Franc, Cabernet Sauvignon, Canaiolo, Merlot, Petit Verdot, Pugnitello, Sangiovese and Ciliegiolo, Syrah: 22 g/l; Riserva 24,00.

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: | 4,50 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:

4,50 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

Maximum total sulphur dioxide (in milligrams per litre):

Rosato and with varietal indications

Colour: pink of varying intensity.

Aroma: delicate, with intense fruity notes, more persistent in the Alicante, and more delicate in the Sangiovese.

Taste: from dry to medium-dry, slightly acidic, harmonious.

Minimum total alcoholic strength by volume: 10,50 %

Minimum sugar-free extract: 16,00 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: | 4,50 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:

4,50 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

Maximum total sulphur dioxide (in milligrams per litre):

Vin Santo

Colour: from straw yellow to amber to brown.

Aroma: ethereal, warm and distinctive.

Taste: from dry to sweet, harmonious and velvety.

Minimum total alcoholic strength by volume: 16,00 %

Minimum sugar-free extract: 22,00 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: | 4,50 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre): | 30,00 |
| 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:

4,50 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

30,00

Maximum total sulphur dioxide (in milligrams per litre):

Vendemmia Tardiva, including those with varietal indications

Colour: from intense straw yellow to golden yellow of varying intensity.

Aroma: delicate, intense, occasionally spicy.

Taste: from dry to sweet, full and harmonious.

Minimum total alcoholic strength by volume: 15,00 %

Minimum sugar-free extract: 22,00 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: | 4,50 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre): | 25 |
| 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:

4,50 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

25

Maximum total sulphur dioxide (in milligrams per litre):

Passito Bianco, including those with varietal indications

Colour: from golden yellow to amber of varying intensity.

Aroma: intense, of ripe fruit.

Taste: from dry to sweet, round and velvety.

Minimum total alcoholic strength by volume: 15,50 %

Minimum sugar-free extract: 23,00 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 |
| Minimum total acidity: | 4,50 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre): | 25 |
| Maximum total sulphur dioxide (in milligrams per litre): | |

General analytical characteristics

Maximum total alcoholic strength (in % volume):

Minimum actual alcoholic strength (in % volume):

12

Minimum total acidity:

4,50 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

25

Maximum total sulphur dioxide (in milligrams per litre):

Passito Rosso, including those with varietal indications

Colour: intense ruby red.

Aroma: intense, broad.

Taste: from dry to sweet, velvety.

Minimum total alcoholic strength by volume: 15,50 %

Minimum sugar-free extract: 24,00 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 |
| Minimum total acidity: | 4,50 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre): | 25 |
| Maximum total sulphur dioxide (in milligrams per litre): | |

General analytical characteristics

Maximum total alcoholic strength (in % volume):

Minimum actual alcoholic strength (in % volume):

12

Minimum total acidity:

4,50 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

25

Maximum total sulphur dioxide (in milligrams per litre):

Vino Spumante (Sparkling wine) and Vino Spumante di Qualità (Quality sparkling wine) – Bianco types, including those with varietal indications, and Rosato types

Colour: straw yellow of varying intensity; in the Ansonica, bright straw yellow; occasionally with greenish hints in the Vermentino; from pale to cherry pink in the Rosato or Rosé.

Foam: fine and long-lasting.

Aroma: fine, fruity, long-lasting, lighter in the Ansonica, more delicate in the Vermentino, with more marked fruity notes in the Rosato or Rosé.

Taste: zero dosage to extra dry, harmonious in the Ansonica; lively, acidic, slightly bitter in the Rosato or Rosé.

Minimum total alcoholic strength by volume: Bianco and Rosato: 10,50 %; Ansonica and Vermentino: 11,00 %

Minimum sugar-free extract: Bianco 14,00 g/l; Ansonica, Vermentino, Rosato or Rosé: 16,00 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: | 4,50 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:

4,50 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

Vin Santo wine-making method

Specific oenological practice

After undergoing a careful selection process, the grapes must be naturally dried in suitable premises until they reach an adequate sugar content, before pressing. The wine must be made, stored, and aged in wooden containers with a maximum capacity of 500 litres, and may not be released for consumption before 1 March of the third year following the year in which the grapes were produced.

Governo all’uso Toscano wine-making method

Specific oenological practice

The traditional method, permitted for the Rosso and Sangiovese types, whereby fermentation is slowly restarted by adding slightly dried black grapes (at least 10 kg per hectolitre) that, before pressing, have begun fermentation.

b.   Maximum yields:

Bianco, Bianco Riserva and Spumante:

13 000 kilograms of grapes per hectare

Bianco, Bianco Riserva and Spumante:

91 hectolitres per hectare

Rosso, Rosso Riserva, Rosato, Rosato Spumante, Novello:

12 000 kilograms of grapes per hectare

Rosso, Rosso Riserva, Rosato, Rosato Spumante, Novello:

84 hectolitres per hectare

Vin Santo:

13 000 kilograms of grapes per hectare

Vin Santo:

45,50 hectolitres per hectare

Ansonica, Ansonica Spumante, Chardonnay, Sauvignon, Trebbiano, Vermentino, Vermentino Spumante, Viognier:

12 000 kilograms of grapes per hectare

Ansonica, Ansonica Spumante, Chardonnay, Sauvignon, Trebbiano, Vermentino, Vermentino Spumante, Viognier:

84,00 hectolitres per hectare

Alicante, Cabernet, Cabernet Sauvignon, Cabernet Franc, Canaiolo, Ciliegiolo, Merlot, Petit Verdot, Sangiovese, Syrah:

11 000 kilograms of grapes per hectare

Alicante, Cabernet, Cabernet Sauvignon, Cabernet franc, Canaiolo, Ciliegiolo, Merlot, Petit Verdot, Sangiovese, Syrah:

77,00 hectolitres per hectare

Pugnitello:

9 000 kilograms of grapes per hectare

Pugnitello:

63,00 hectolitres per hectare

Alicante Rosato, Ciliegiolo Rosato, Merlot Rosato, Sangiovese Rosato, Syrah Rosato:

11 000 kilograms of grapes per hectare

Alicante Rosato, Ciliegiolo Rosato, Merlot Rosato, Sangiovese Rosato, Syrah Rosato:

77,00 hectolitres per hectare

Passito Bianco, Ansonica Passito, Chardonnay Passito, Sauvignon Passito, Vermentino Passito:

11 000 kilograms of grapes per hectare

Passito Bianco, Ansonica Passito, Chardonnay Passito, Sauvignon Passito, Vermentino Passito:

44,00 hectolitres per hectare

Passito Rosso, Cabernet Passito, Cabernet Sauvignon Passito, Ciliegiolo Passito, Merlot Passito, Sangiovese Passito:

11 000 kilograms of grapes per hectare

Passito Rosso, Cabernet Passito, Cabernet Sauvignon Passito, Ciliegiolo Passito, Merlot Passito, Sangiovese Passito:

44,00 hectolitres per hectare

Vendemmia Tardiva, Ansonica Vendemmia Tardiva, Chardonnay Vendemmia Tardiva, Sauvignon Vendemmia Tardiva:

80 000 kilograms of grapes per hectare

Vendemmia Tardiva, Ansonica Vendemmia Tardiva, Chardonnay Vendemmia Tardiva, Sauvignon Vendemmia Tardiva:

40,00 hectolitres per hectare

Trebbiano Vendemmia Tardiva, Vermentino Vendemmia Tardiva, Viognier Vendemmia Tardiva:

80 000 kilograms of grapes per hectare

Trebbiano Vendemmia Tardiva, Vermentino Vendemmia Tardiva, Viognier Vendemmia Tardiva:

40,00 hectolitres per hectare

6.   Demarcated geographical area

The area of production falls within the region of Tuscany and, specifically, covers the entire province of Grosseto.

7.   Main wine grape variety(ies)

Alicante N – Grenache

Ansonica B – Inzolia

Cabernet Franc N – Cabernet

Cabernet Sauvignon N – Cabernet

Canaiolo Nero N – Canaiolo

Carmenère N – Cabernet

Chardonnay B

Ciliegiolo N

Malvasia Istriana B – Malvasia

Malvasia Bianca Lunga B – Malvoisier

Malvasia Bianca di Candia B – Malvasia

Merlot N

Petit Verdot N

Pugnitello N

Sangiovese N – Sangioveto

Sauvignon B – Sauvignon Blanc

Syrah N

Trebbiano Toscano B – Procanico

Vermentino B – Pigato B.

Viognier B

8.   Description of the link(s)

‘Maremma Toscana’ DOC wines including Vin Santo, Vendemmia Tardiva and Passito

The area consists largely of hills and foothills, with moderate rainfall and scarce summer rain. The deep soils favour root development and have a good drainage capacity. It is a historical wine-growing area dating back to the Etruscans, which, over the centuries, has been considered ideal for growing vines, most of which have been trained using the spurred cordon method with a high planting density. The varieties used are both traditional to the area (Trebbiano Toscano, Ansonica, Vermentino, Sangiovese and Ciliegiolo), and more modern (Chardonnay, Sauvignon, Viognier, Merlot, Cabernet and Syrah), producing highly characteristic wines that are fresh, aromatic and well-structured.

‘Maremma Toscana’ DOC – Vino Spumante and Vino Spumante di qualità

The area consists largely of hills and foothills, with moderate rainfall, scarce summer rain, and good ventilation. The deep soils favour root development and have a good drainage capacity. The traditional production of sparkling wines is also linked to the presence of natural cellars hewn out of the tuff stone, which allow optimal temperatures to be maintained. The vineyards have had high planting densities since ancient times. The varieties used are those traditional to the area (Trebbiano Toscano, Vermentino and Ansonica), to which other more modern varieties are sometimes added (Chardonnay, Sauvignon), that give the wines fresh, slightly acidic, fine and fruity characteristics.

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

Labelling

Legal framework:

EU legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

The synonym Grenache has been specified as an alternative name for the Alicante variety.

Wine-making area of the products

Legal framework:

EU legislation

Type of further condition:

Derogation from production in the demarcated geographical area

Description of the condition:

In addition to the provinces of Pisa, Livorno, Siena and Florence, the province of Arezzo has been added to the list of areas where wine-making operations may be carried out for the production of wines covered by the PDO.

Indication of grape variety

Legal framework:

EU legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

The option has been added to specify on the label two grape varieties of the same colour from those indicated in the product specification, which must be listed in descending order with respect to the actual amount of grapes used, under Article 50(1)(a)(ii) of Regulation (EU) 2019/33.

Link to the product specification

https://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/15969

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

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