# C_2021288EN.01003101.xml

| 19.7.2021 | EN | Official Journal of the European Union | C 288/31 |
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19.7.2021

EN

Official Journal of the European Union

C 288/31

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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

(2021/C 288/07)

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

‘BARDOLINO’

PDO-IT-A0436-AM03

Date of communication: 26 April 2021

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1.   Name and wines

DESCRIPTION:

| (a) | There are now sub-areas named ‘Montebaldo’, ‘La Rocca’ and ‘Sommacampagna’. The rules for these sub-areas are laid down in Annex 1, which is found at the end of the product specification and forms an integral part of it. |
| --- | --- |

(a)

There are now sub-areas named ‘Montebaldo’, ‘La Rocca’ and ‘Sommacampagna’. The rules for these sub-areas are laid down in Annex 1, which is found at the end of the product specification and forms an integral part of it.

REASONS:

| (a) | Through this amendment, the traditional product – everyday light red wines to be served chilled, mainly aimed at the local market and central Europe – is to be supplemented by three specific historical sub-areas that are capable of producing wines with more elegance, finesse and longevity, while still remaining faithful to the stylistic elements that are typical of ‘Bardolino’, which was first established as a denominazione di origine controllata (‘controlled designation of origin’ or DOC) in 1968. The aim is to move away from the approach of the current product specification, lacking any differentiation. Doing so makes it possible to convey the image of wines with more capacity to express characteristics of local identity and which can be kept for longer. This can be achieved by fully exploiting the qualities that these three sub-areas’ wines have been known for throughout history, opening up access to new target markets with an interest in red wines that denote more elegance and longevity, and thus allowing a greater mark-up on prices.
  In the product specification: this amendment affects Article 1 and Annex 1.
  In the single document: this amendment consists of adding references to the sub-areas to the Description of the wine(s), Wine-making practices and Link with the geographical area sections. |
| --- | --- |

(a)

Through this amendment, the traditional product – everyday light red wines to be served chilled, mainly aimed at the local market and central Europe – is to be supplemented by three specific historical sub-areas that are capable of producing wines with more elegance, finesse and longevity, while still remaining faithful to the stylistic elements that are typical of ‘Bardolino’, which was first established as a denominazione di origine controllata (‘controlled designation of origin’ or DOC) in 1968. The aim is to move away from the approach of the current product specification, lacking any differentiation. Doing so makes it possible to convey the image of wines with more capacity to express characteristics of local identity and which can be kept for longer. This can be achieved by fully exploiting the qualities that these three sub-areas’ wines have been known for throughout history, opening up access to new target markets with an interest in red wines that denote more elegance and longevity, and thus allowing a greater mark-up on prices.

In the product specification: this amendment affects Article 1 and Annex 1.

In the single document: this amendment consists of adding references to the sub-areas to the Description of the wine(s), Wine-making practices and Link with the geographical area sections.

2.   Varietal mix

DESCRIPTION:

| (a) | The proportion of Corvina grapes in the varietal mix is now capped at 95 %, rather than 80 %, and Rondinella grapes must now account for a minimum of 5 %, rather than 10 %. |
| --- | --- |

(a)

The proportion of Corvina grapes in the varietal mix is now capped at 95 %, rather than 80 %, and Rondinella grapes must now account for a minimum of 5 %, rather than 10 %.

REASONS:

| (a) | Increasing the Corvina ceiling to 95 % allows better use to be made of this variety in areas that are particularly suited to growing it. This is especially the case with the sub-areas: the results of a terroir mapping study show that, on average, thanks to Corvina’s adaptability, it is the grape variety gives the best standard of quality while at the same time ensuring that the wines’ distinguishing features are retained in full.
  The aim behind this proposed amendment, structured in these terms and with the purpose, as stated above, of enhancing the terroir qualities of the ‘Bardolino’ name, is that whenever the conditions are right – i.e. following the guidance given in the terroir mapping study – a ‘Bardolino’ wine will be a blend of the two native varieties, Corvina (Corvinone) and Rondinella. Alternatively, when dictated or advised by the circumstances, and always with the aim of allowing the terroir’s typical features to shine through, this blend can be complemented with varieties from a very broad range, as is traditional practice in the area.
  To allow Corvina to account for up to 95 % of the mix, the minimum requirement for Rondinella has to be reduced to 5 %.
  In the product specification: this amendment affects Article 2. |
| --- | --- |

(a)

Increasing the Corvina ceiling to 95 % allows better use to be made of this variety in areas that are particularly suited to growing it. This is especially the case with the sub-areas: the results of a terroir mapping study show that, on average, thanks to Corvina’s adaptability, it is the grape variety gives the best standard of quality while at the same time ensuring that the wines’ distinguishing features are retained in full.

The aim behind this proposed amendment, structured in these terms and with the purpose, as stated above, of enhancing the terroir qualities of the ‘Bardolino’ name, is that whenever the conditions are right – i.e. following the guidance given in the terroir mapping study – a ‘Bardolino’ wine will be a blend of the two native varieties, Corvina (Corvinone) and Rondinella. Alternatively, when dictated or advised by the circumstances, and always with the aim of allowing the terroir’s typical features to shine through, this blend can be complemented with varieties from a very broad range, as is traditional practice in the area.

To allow Corvina to account for up to 95 % of the mix, the minimum requirement for Rondinella has to be reduced to 5 %.

In the product specification: this amendment affects Article 2.

3.   Growing area

DESCRIPTION:

Growing areas have been established for the grapes used to make the ‘Montebaldo’, ‘La Rocca’ and ‘Sommacampagna’ sub-area wines.

REASONS:

Using the results of the terroir mapping study, the administrative boundaries of each of the three sub-areas – ‘Montebaldo’, ‘La Rocca’ and ‘Sommacampagna’ – have been established on the basis of historical and agronomic factors.

In the product specification: this amendment affects Article 1 and Annex 1.

4.   Wine-growing rules

DESCRIPTION:

| (a) | The rules on training systems have been revised. |
| --- | --- |

(a)

The rules on training systems have been revised.

| (b) | Yield per hectare has been reduced to 12 tonnes. |
| --- | --- |

(b)

Yield per hectare has been reduced to 12 tonnes.

| (c) | Four paragraphs have been added stating that, if requested by the Protection Association and following consultation of trade organisations, the regional authorities may: take decisions regarding where grapes are to be sent, what they can be used for and the maximum amount of grapes per hectare that can be used; reduce the authorised grape yield and wine extraction rate; and increase the maximum surplus yield per hectare that can be set aside for future use by up to 20 %. |
| --- | --- |

(c)

Four paragraphs have been added stating that, if requested by the Protection Association and following consultation of trade organisations, the regional authorities may: take decisions regarding where grapes are to be sent, what they can be used for and the maximum amount of grapes per hectare that can be used; reduce the authorised grape yield and wine extraction rate; and increase the maximum surplus yield per hectare that can be set aside for future use by up to 20 %.

REASONS:

| (a) | This amendment allows the use of arbour trellising (pergola) with an inclined canopy, in addition to the one-armed arbour-trellising system known as pergoletta. Thanks to the area’s soil and climate, high-quality grapes and even ripening can also be achieved – within the limits of the product specification – with this training system, which is typical to the Lake Garda area. |
| --- | --- |

(a)

This amendment allows the use of arbour trellising (pergola) with an inclined canopy, in addition to the one-armed arbour-trellising system known as pergoletta. Thanks to the area’s soil and climate, high-quality grapes and even ripening can also be achieved – within the limits of the product specification – with this training system, which is typical to the Lake Garda area.

| (b) | Over the last five years, the ‘Bardolino’ DOC Protection Association has been implementing market regulation policies to stabilise prices and prevent them from collapsing. When the authorities of the Veneto Region consulted the trade organisations in their preparations to adopt measures limiting yields for ‘Bardolino’ DOC for the 2016 harvest – the fifth year in a row that such measures had been taken – those organisations strongly urged the ‘Bardolino’ Protection Association to take more appropriate measures in the form of a revision of the product specification. This consultation of the trade organisations is referred to in the Decree adopting those measures, issued by the Veneto Region authorities on 8 September 2016.
  This proposal to reduce the limit on yield per hectare from 13 to 12 tonnes therefore meets the demands of the industry, the trade organisations in the sector and the authorities of the Veneto Region.
  The yield per hectare needs to be reduced to increase the economic value and quality suggested by this wine name. In any case, this change merely brings production into line with how vineyards are now being run, with the old planting system having been entirely replaced by the use of rows. Analysis shows that the volume of the wine bottled has remained more or less stable over the last five years, and that the market is capable of absorbing only part of the wine produced, meaning that only a small percentage sells at prices that are likely to return a profit for the winemakers and contribute to shaping a reputation of quality for these wines on national and international markets. The industry has therefore opted for a general reduction in the amount of wine eligible to carry the name ‘Bardolino’ DOC. |
| --- | --- |

(b)

Over the last five years, the ‘Bardolino’ DOC Protection Association has been implementing market regulation policies to stabilise prices and prevent them from collapsing. When the authorities of the Veneto Region consulted the trade organisations in their preparations to adopt measures limiting yields for ‘Bardolino’ DOC for the 2016 harvest – the fifth year in a row that such measures had been taken – those organisations strongly urged the ‘Bardolino’ Protection Association to take more appropriate measures in the form of a revision of the product specification. This consultation of the trade organisations is referred to in the Decree adopting those measures, issued by the Veneto Region authorities on 8 September 2016.

This proposal to reduce the limit on yield per hectare from 13 to 12 tonnes therefore meets the demands of the industry, the trade organisations in the sector and the authorities of the Veneto Region.

The yield per hectare needs to be reduced to increase the economic value and quality suggested by this wine name. In any case, this change merely brings production into line with how vineyards are now being run, with the old planting system having been entirely replaced by the use of rows. Analysis shows that the volume of the wine bottled has remained more or less stable over the last five years, and that the market is capable of absorbing only part of the wine produced, meaning that only a small percentage sells at prices that are likely to return a profit for the winemakers and contribute to shaping a reputation of quality for these wines on national and international markets. The industry has therefore opted for a general reduction in the amount of wine eligible to carry the name ‘Bardolino’ DOC.

| (c) | The text now includes a number of wine-growing rules that are applicable in certain specific conditions.
  In the product specification: this amendment affects Article 4.
  In the single document: this amendment concerns the Maximum yields heading within the Wine-making practices section. |
| --- | --- |

(c)

The text now includes a number of wine-growing rules that are applicable in certain specific conditions.

In the product specification: this amendment affects Article 4.

In the single document: this amendment concerns the Maximum yields heading within the Wine-making practices section.

5.   Wine-making rules

DESCRIPTION:

| (a) | The sparkling wines (‘Bardolino’Chiaretto Spumante) are no longer limited to the brut, extra dry and dry categories of that product type. |
| --- | --- |

(a)

The sparkling wines (‘Bardolino’Chiaretto Spumante) are no longer limited to the brut, extra dry and dry categories of that product type.

| (b) | The area where the conversion of base wine into sparkling wine has to be carried out (to make ‘Bardolino’Chiaretto Spumante) has been revised. |
| --- | --- |

(b)

The area where the conversion of base wine into sparkling wine has to be carried out (to make ‘Bardolino’Chiaretto Spumante) has been revised.

| (c) | For a wine to use the name ‘Bardolino’Novello, the carbonic maceration requirement has been increased from 85 % to 100 % of grapes. |
| --- | --- |

(c)

For a wine to use the name ‘Bardolino’Novello, the carbonic maceration requirement has been increased from 85 % to 100 % of grapes.

| (d) | Inter-vintage blending is now permitted, limited to wines from two years immediately prior to and one year immediately after the vintage under which a wine is to be certified. |
| --- | --- |

(d)

Inter-vintage blending is now permitted, limited to wines from two years immediately prior to and one year immediately after the vintage under which a wine is to be certified.

| (e) | The product specification now states that ‘Bardolino’ and ‘Bardolino’Classico wines can be released onto the market from 15 January of the year in which the grapes used to make them were picked. |
| --- | --- |

(e)

The product specification now states that ‘Bardolino’ and ‘Bardolino’Classico wines can be released onto the market from 15 January of the year in which the grapes used to make them were picked.

| (f) | Three paragraphs have been added stating that, if requested by the Protection Association and following consultation of trade organisations, the regional authorities may set a ceiling on the amount of wine that can be certified that is lower than the limit established in the product specification, meaning that any must and wine obtained from surplus amounts of grapes have to be held in bulk and, if requested by the Protection Association, may be certified. |
| --- | --- |

(f)

Three paragraphs have been added stating that, if requested by the Protection Association and following consultation of trade organisations, the regional authorities may set a ceiling on the amount of wine that can be certified that is lower than the limit established in the product specification, meaning that any must and wine obtained from surplus amounts of grapes have to be held in bulk and, if requested by the Protection Association, may be certified.

REASONS:

| (a) | This change makes it possible to make ‘Bardolino’Chiaretto Spumante in any of the sparkling wine categories permitted by law apart from sweet, meaning that producers will be able to meet demand for different product types.
  As ‘Bardolino’Chiaretto Spumante is a sparkling rosé characterised by qualities of mellowness, different vintages may be more suited to different categories of sparkling wine. |
| --- | --- |

(a)

This change makes it possible to make ‘Bardolino’Chiaretto Spumante in any of the sparkling wine categories permitted by law apart from sweet, meaning that producers will be able to meet demand for different product types.

As ‘Bardolino’Chiaretto Spumante is a sparkling rosé characterised by qualities of mellowness, different vintages may be more suited to different categories of sparkling wine.

| (b) | The process of converting base wine into sparkling wine can now be performed anywhere in the Region of Veneto, as well as in the provinces of Mantua, Brescia and Trento. |
| --- | --- |

(b)

The process of converting base wine into sparkling wine can now be performed anywhere in the Region of Veneto, as well as in the provinces of Mantua, Brescia and Trento.

| (c) | ‘Bardolino’Novello was the first Italian vino novello (nouveau wine) to obtain DOC status (in 1987). The area’s winemakers make this wine using carbon maceration alone. The percentage of carbon maceration required for a wine to be ‘Bardolino’Novello has been increased with a view to improving quality. |
| --- | --- |

(c)

‘Bardolino’Novello was the first Italian vino novello (nouveau wine) to obtain DOC status (in 1987). The area’s winemakers make this wine using carbon maceration alone. The percentage of carbon maceration required for a wine to be ‘Bardolino’Novello has been increased with a view to improving quality.

| (d) | Limiting the wines to be used in inter-vintage blending to those from two years immediately prior to and one year immediately after the vintage being marketed ensures that ‘Bardolino’ PDO wines will always have the freshness and drinkability for which ‘Bardolino’ is traditionally known. |
| --- | --- |

(d)

Limiting the wines to be used in inter-vintage blending to those from two years immediately prior to and one year immediately after the vintage being marketed ensures that ‘Bardolino’ PDO wines will always have the freshness and drinkability for which ‘Bardolino’ is traditionally known.

| (e) | The introduction of the rule that ‘Bardolino’ and ‘Bardolino’Classico wines cannot be marketed before 15 January is driven by a desire to improve quality and market values. |
| --- | --- |

(e)

The introduction of the rule that ‘Bardolino’ and ‘Bardolino’Classico wines cannot be marketed before 15 January is driven by a desire to improve quality and market values.

| (f) | This is an adaptation to the legislation.
  In the product specification: this amendment affects Article 5.
  In the single document: this amendment concerns the Specific oenological practices heading within the Wine-making practices section. |
| --- | --- |

(f)

This is an adaptation to the legislation.

In the product specification: this amendment affects Article 5.

In the single document: this amendment concerns the Specific oenological practices heading within the Wine-making practices section.

6.   Characteristics on consumption

DESCRIPTION:

| (a) | The description of the colour of ‘Bardolino’Chiaretto and ‘Bardolino’Chiaretto Classico has been changed to ‘light pink tending towards orange’. |
| --- | --- |

(a)

The description of the colour of ‘Bardolino’Chiaretto and ‘Bardolino’Chiaretto Classico has been changed to ‘light pink tending towards orange’.

| (b) | The description of the foam on ‘Bardolino’Chiaretto Spumante has been changed to ‘fine and persistent’. |
| --- | --- |

(b)

The description of the foam on ‘Bardolino’Chiaretto Spumante has been changed to ‘fine and persistent’.

| (c) | The description of the colour of ‘Bardolino’Chiaretto Spumante has been changed to ‘light pink tending towards orange’. |
| --- | --- |

(c)

The description of the colour of ‘Bardolino’Chiaretto Spumante has been changed to ‘light pink tending towards orange’.

| (d) | The description of the smell of ‘Bardolino’Chiaretto Spumante has been changed to ‘fragrant and fruity when the tank method of sparkling winemaking has been used; fine bouquet of in-bottle fermentation when the traditional method has been used’. |
| --- | --- |

(d)

The description of the smell of ‘Bardolino’Chiaretto Spumante has been changed to ‘fragrant and fruity when the tank method of sparkling winemaking has been used; fine bouquet of in-bottle fermentation when the traditional method has been used’.

| (e) | The description of the taste of ‘Bardolino’Chiaretto Spumante has been changed to ‘from zéro dosage to demi-sec, fresh, full of flavour, long-lasting’. |
| --- | --- |

(e)

The description of the taste of ‘Bardolino’Chiaretto Spumante has been changed to ‘from zéro dosage to demi-sec, fresh, full of flavour, long-lasting’.

REASONS:

| (a) | This change has been made so that the colour of ‘Bardolino’Chiaretto is correctly described. |
| --- | --- |

(a)

This change has been made so that the colour of ‘Bardolino’Chiaretto is correctly described.

| (b) | This change has been made so that the defining characteristics of the foam are correctly described. |
| --- | --- |

(b)

This change has been made so that the defining characteristics of the foam are correctly described.

| (c) | This change has been made so that the colour of ‘Bardolino’Chiaretto Spumante is correctly described. |
| --- | --- |

(c)

This change has been made so that the colour of ‘Bardolino’Chiaretto Spumante is correctly described.

| (d) | This change has been made so that the smell of ‘Bardolino’Chiaretto Spumante is correctly described for each of the production methods used. |
| --- | --- |

(d)

This change has been made so that the smell of ‘Bardolino’Chiaretto Spumante is correctly described for each of the production methods used.

| (e) | This change has been made so that the taste of ‘Bardolino’Chiaretto Spumante is correctly described with reference to the sugar content.
  In the product specification: this amendment affects Article 6.
  In the single document: this amendment concerns the Description of the wine(s) section. |
| --- | --- |

(e)

This change has been made so that the taste of ‘Bardolino’Chiaretto Spumante is correctly described with reference to the sugar content.

In the product specification: this amendment affects Article 6.

In the single document: this amendment concerns the Description of the wine(s) section.

7.   Labelling, naming and presentation

DESCRIPTION:

| (a) | The name ‘Chiaretto di Bardolino’ can now be used on the labelling for the Chiaretto type. |
| --- | --- |

(a)

The name ‘Chiaretto di Bardolino’ can now be used on the labelling for the Chiaretto type.

REASONS:

There is a tradition of the name ‘Chiaretto di Bardolino’ being used colloquially in the local area through direct assonance with the historical name ‘Chiaretto del Garda’, which was in use in the area even before the different wines of the Lake Garda area were recognised as designations of origin. Over time, and particularly in the past five years, ‘Chiaretto di Bardolino’ has gradually been taking hold as a descriptive form for ‘Bardolino’Chiaretto both in Italy and abroad. Its use is now so widespread – both in the press and by operators such as buyers, restaurants and major retailers – that it has virtually replaced the name ‘Bardolino’Chiaretto in distributors’, restaurants’ and major retailers’ listings, as well as in the most prominent industry guides and in the specialised and mainstream press, meaning that it is now being used colloquially by a huge number of consumers. This means that there is now a major disconnect between the wording that has to be used on wine labels (‘Bardolino’ DOC Chiaretto) and the name that has taken hold and entered widespread use on the market and in the press (‘Chiaretto di Bardolino’), which could have a serious impact on the commercial and marketing opportunities available to its producers. This amendment is therefore requested to bring the description the product supplied by the industry into line with what is being experienced on the demand side.

In the product specification: this amendment affects Article 7.

8.   Packaging

DESCRIPTION:

| (a) | Any changes to wine packaging legislation are now to be adopted automatically. |
| --- | --- |

(a)

Any changes to wine packaging legislation are now to be adopted automatically.

REASONS:

| (a) | The majority of ‘Bardolino’ DOC wines are known for their freshness, and they are primarily intended to be sold and drunk within a year. Therefore, for producers to be able to give an immediate response to market demands and compete on an international scale, it is imperative that they be allowed to adopt new technology as soon as the law permits. It is therefore an express wish of the producers that any new legislation introduced on the subject of wine packaging should be automatically adopted for this designation. This is particularly the case for the use of bag-in-box packaging: there is a constant and rapidly increasing international demand for boxed rosé wines with designation-of-origin status, but the legislation does not currently permit the use of this packaging format for the Chiaretto type. This places ‘Bardolino’ DOC at a disadvantage with its biggest foreign competitors. Therefore, if, as hoped, the rules on the use of bag-in-box packaging were to be relaxed, extending its use to include the Chiaretto type, the producers wish to be in a position to react immediately to such a change.
  In the product specification: this amendment affects Article 8. |
| --- | --- |

(a)

The majority of ‘Bardolino’ DOC wines are known for their freshness, and they are primarily intended to be sold and drunk within a year. Therefore, for producers to be able to give an immediate response to market demands and compete on an international scale, it is imperative that they be allowed to adopt new technology as soon as the law permits. It is therefore an express wish of the producers that any new legislation introduced on the subject of wine packaging should be automatically adopted for this designation. This is particularly the case for the use of bag-in-box packaging: there is a constant and rapidly increasing international demand for boxed rosé wines with designation-of-origin status, but the legislation does not currently permit the use of this packaging format for the Chiaretto type. This places ‘Bardolino’ DOC at a disadvantage with its biggest foreign competitors. Therefore, if, as hoped, the rules on the use of bag-in-box packaging were to be relaxed, extending its use to include the Chiaretto type, the producers wish to be in a position to react immediately to such a change.

In the product specification: this amendment affects Article 8.

SINGLE DOCUMENT

1.   Name of the product

Bardolino

2.   Geographical indication type

PDO - Protected Designation of Origin

3.   Categories of grapevine product

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

1.

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

4.

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

5.

4.   Description of the wine(s)

1.   
  ‘Bardolino’

CONCISE TEXTUAL DESCRIPTION

| — | Colour: ruby red tending towards cherry-coloured, turning garnet with ageing |
| --- | --- |

—

Colour: ruby red tending towards cherry-coloured, turning garnet with ageing

| — | Smell: characteristic, vinous |
| --- | --- |

—

Smell: characteristic, vinous

| — | Taste: bone-dry, full of flavour, harmonious |
| --- | --- |

—

Taste: bone-dry, full of flavour, harmonious

| — | Maximum total alcoholic strength: 10,50 % by volume |
| --- | --- |

—

Maximum total alcoholic strength: 10,50 % by volume

| — | Minimum sugar-free extract: 17,0 g/l |
| --- | --- |

—

Minimum sugar-free extract: 17,0 g/l

Any analytical parameters not shown in the table below comply with the limits laid down in national and EU legislation.

GENERAL ANALYTICAL CHARACTERISTICS

Maximum total alcoholic strength (in % volume):

| | — |
| --- | --- |

—

Minimum actual alcoholic strength (in % volume):

| | — |
| --- | --- |

—

Minimum total acidity:

| | 4,5 in grams per litre expressed as tartaric acid |
| --- | --- |

4,5 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

| | — |
| --- | --- |

—

Maximum total sulphur dioxide (in milligrams per litre):

| | — |
| --- | --- |

—

2.   
  ‘Bardolino’ Classico

CONCISE TEXTUAL DESCRIPTION

| — | Colour: ruby red tending towards cherry-coloured, turning garnet with ageing |
| --- | --- |

—

Colour: ruby red tending towards cherry-coloured, turning garnet with ageing

| — | Smell: characteristic, vinous |
| --- | --- |

—

Smell: characteristic, vinous

| — | Taste: bone-dry, full of flavour, harmonious |
| --- | --- |

—

Taste: bone-dry, full of flavour, harmonious

| — | Maximum total alcoholic strength: 10,50 % by volume |
| --- | --- |

—

Maximum total alcoholic strength: 10,50 % by volume

| — | Minimum sugar-free extract: 17,0 g/l |
| --- | --- |

—

Minimum sugar-free extract: 17,0 g/l

Any analytical parameters not shown in the table below comply with the limits laid down in national and EU legislation.

GENERAL ANALYTICAL CHARACTERISTICS

Maximum total alcoholic strength (in % volume):

| | — |
| --- | --- |

—

Minimum actual alcoholic strength (in % volume):

| | — |
| --- | --- |

—

Minimum total acidity:

| | 4,5 in grams per litre expressed as tartaric acid |
| --- | --- |

4,5 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

| | — |
| --- | --- |

—

Maximum total sulphur dioxide (in milligrams per litre):

| | — |
| --- | --- |

—

3.   
  ‘Bardolino’ Chiaretto

CONCISE TEXTUAL DESCRIPTION

| — | Colour: light pink tending towards orange |
| --- | --- |

—

Colour: light pink tending towards orange

| — | Smell: characteristic, fruity, delicate |
| --- | --- |

—

Smell: characteristic, fruity, delicate

| — | Taste: full of flavour, harmonious |
| --- | --- |

—

Taste: full of flavour, harmonious

| — | Maximum total alcoholic strength: 10,50 % by volume |
| --- | --- |

—

Maximum total alcoholic strength: 10,50 % by volume

| — | Minimum sugar-free extract: 16,0 g/l |
| --- | --- |

—

Minimum sugar-free extract: 16,0 g/l

| — | Residual reducing sugars: maximum 9 g/l |
| --- | --- |

—

Residual reducing sugars: maximum 9 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 in grams per litre expressed as tartaric acid |
| --- | --- |

5 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

| | — |
| --- | --- |

—

Maximum total sulphur dioxide (in milligrams per litre):

| | — |
| --- | --- |

—

4.   
  ‘Bardolino’ Chiaretto Classico

CONCISE TEXTUAL DESCRIPTION

| — | Colour: light pink tending towards orange |
| --- | --- |

—

Colour: light pink tending towards orange

| — | Smell: characteristic, fruity, delicate |
| --- | --- |

—

Smell: characteristic, fruity, delicate

| — | Taste: full of flavour, harmonious |
| --- | --- |

—

Taste: full of flavour, harmonious

| — | Maximum total alcoholic strength: 10,50 % by volume |
| --- | --- |

—

Maximum total alcoholic strength: 10,50 % by volume

| — | Minimum sugar-free extract: 16,0 g/l |
| --- | --- |

—

Minimum sugar-free extract: 16,0 g/l

| — | Residual reducing sugars: maximum 9 g/l |
| --- | --- |

—

Residual reducing sugars: maximum 9 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 in grams per litre expressed as tartaric acid |
| --- | --- |

5 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

| | — |
| --- | --- |

—

Maximum total sulphur dioxide (in milligrams per litre):

| | — |
| --- | --- |

—

5.   
  ‘Bardolino’ Chiaretto Spumante

CONCISE TEXTUAL DESCRIPTION

| — | Foam: fine and persistent |
| --- | --- |

—

Foam: fine and persistent

| — | Colour: light pink tending towards orange |
| --- | --- |

—

Colour: light pink tending towards orange

| — | Smell: fragrant and fruity when the tank method of sparkling winemaking has been used; fine bouquet of in-bottle fermentation when the traditional method has been used |
| --- | --- |

—

Smell: fragrant and fruity when the tank method of sparkling winemaking has been used; fine bouquet of in-bottle fermentation when the traditional method has been used

| — | Taste: from zéro dosage to demi-sec, fresh, full of flavour, long-lasting |
| --- | --- |

—

Taste: from zéro dosage to demi-sec, fresh, full of flavour, long-lasting

| — | Maximum total alcoholic strength: 10,50 % by volume |
| --- | --- |

—

Maximum total alcoholic strength: 10,50 % by volume

| — | Minimum sugar-free extract: 17,0 g/l |
| --- | --- |

—

Minimum sugar-free extract: 17,0 g/l

Any analytical parameters not shown in the table below comply with the limits laid down in national and EU legislation.

GENERAL ANALYTICAL CHARACTERISTICS

Maximum total alcoholic strength (in % volume):

| | — |
| --- | --- |

—

Minimum actual alcoholic strength (in % volume):

| | — |
| --- | --- |

—

Minimum total acidity:

| | 5 in grams per litre expressed as tartaric acid |
| --- | --- |

5 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

| | — |
| --- | --- |

—

Maximum total sulphur dioxide (in milligrams per litre):

| | — |
| --- | --- |

—

6.   
  ‘Bardolino’ Novello

CONCISE TEXTUAL DESCRIPTION

| — | Colour: light ruby red |
| --- | --- |

—

Colour: light ruby red

| — | Smell: characteristic, intense, fruity |
| --- | --- |

—

Smell: characteristic, intense, fruity

| — | Taste: bone-dry, mellow, full of flavour, slightly tart, fresh, sometimes with a touch of sparkle |
| --- | --- |

—

Taste: bone-dry, mellow, full of flavour, slightly tart, fresh, sometimes with a touch of sparkle

| — | Maximum total alcoholic strength: 11,00 % by volume |
| --- | --- |

—

Maximum total alcoholic strength: 11,00 % by volume

| — | Minimum sugar-free extract: 17,0 g/l |
| --- | --- |

—

Minimum sugar-free extract: 17,0 g/l

| — | Residual reducing sugars: maximum 10,0 g/l |
| --- | --- |

—

Residual reducing sugars: maximum 10,0 g/l

Any analytical parameters not shown in the table below comply with the limits laid down in national and EU legislation.

GENERAL ANALYTICAL CHARACTERISTICS

Maximum total alcoholic strength (in % volume):

| | — |
| --- | --- |

—

Minimum actual alcoholic strength (in % volume):

| | — |
| --- | --- |

—

Minimum total acidity:

| | 5 in grams per litre expressed as tartaric acid |
| --- | --- |

5 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

| | — |
| --- | --- |

—

Maximum total sulphur dioxide (in milligrams per litre):

| | — |
| --- | --- |

—

7.   
  ‘Bardolino’ Classico Novello

CONCISE TEXTUAL DESCRIPTION

| — | Colour: light ruby red |
| --- | --- |

—

Colour: light ruby red

| — | Smell: characteristic, intense, fruity |
| --- | --- |

—

Smell: characteristic, intense, fruity

| — | Taste: bone-dry, mellow, full of flavour, slightly tart, fresh, sometimes with a touch of sparkle |
| --- | --- |

—

Taste: bone-dry, mellow, full of flavour, slightly tart, fresh, sometimes with a touch of sparkle

| — | Maximum total alcoholic strength: 11,00 % by volume |
| --- | --- |

—

Maximum total alcoholic strength: 11,00 % by volume

| — | Minimum sugar-free extract: 17,0 g/l |
| --- | --- |

—

Minimum sugar-free extract: 17,0 g/l

| — | Residual reducing sugars: maximum 10,0 g/l |
| --- | --- |

—

Residual reducing sugars: maximum 10,0 g/l

Any analytical parameters not shown in the table below comply with the limits laid down in national and EU legislation.

GENERAL ANALYTICAL CHARACTERISTICS

Maximum total alcoholic strength (in % volume):

| | — |
| --- | --- |

—

Minimum actual alcoholic strength (in % volume):

| | — |
| --- | --- |

—

Minimum total acidity:

| | 5 in grams per litre expressed as tartaric acid |
| --- | --- |

5 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

| | — |
| --- | --- |

—

Maximum total sulphur dioxide (in milligrams per litre):

| | — |
| --- | --- |

—

8.   
  ‘Bardolino’ – Montebaldo sub-area

CONCISE TEXTUAL DESCRIPTION

| — | Colour: light ruby red, brilliant |
| --- | --- |

—

Colour: light ruby red, brilliant

| — | Smell: characteristic, scents of fresh berries, spices, perhaps with herbaceous and floral hints |
| --- | --- |

—

Smell: characteristic, scents of fresh berries, spices, perhaps with herbaceous and floral hints

| — | Taste: bone-dry, fine, full of flavour, harmonious |
| --- | --- |

—

Taste: bone-dry, fine, full of flavour, harmonious

| — | Maximum total alcoholic strength: 11,00 % by volume |
| --- | --- |

—

Maximum total alcoholic strength: 11,00 % by volume

| — | Minimum sugar-free extract: 20,00 g/l |
| --- | --- |

—

Minimum sugar-free extract: 20,00 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:

| | 4,5 in grams per litre expressed as tartaric acid |
| --- | --- |

4,5 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

| | — |
| --- | --- |

—

Maximum total sulphur dioxide (in milligrams per litre):

| | — |
| --- | --- |

—

9.   
  ‘Bardolino’ – La Rocca sub-area

CONCISE TEXTUAL DESCRIPTION

| — | Colour: light ruby red, brilliant |
| --- | --- |

—

Colour: light ruby red, brilliant

| — | Smell: characteristic, scents of fresh berries, spices, perhaps with herbaceous and floral hints |
| --- | --- |

—

Smell: characteristic, scents of fresh berries, spices, perhaps with herbaceous and floral hints

| — | Taste: bone-dry, fine, full of flavour, harmonious |
| --- | --- |

—

Taste: bone-dry, fine, full of flavour, harmonious

| — | Maximum total alcoholic strength: 11,00 % by volume |
| --- | --- |

—

Maximum total alcoholic strength: 11,00 % by volume

| — | Minimum sugar-free extract: 20,00 g/l |
| --- | --- |

—

Minimum sugar-free extract: 20,00 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:

| | 4,5 in grams per litre expressed as tartaric acid |
| --- | --- |

4,5 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

| | — |
| --- | --- |

—

Maximum total sulphur dioxide (in milligrams per litre):

| | — |
| --- | --- |

—

10.   
  ‘Bardolino’ – Sommacampagna sub-area

CONCISE TEXTUAL DESCRIPTION

| — | Colour: light ruby red, brilliant |
| --- | --- |

—

Colour: light ruby red, brilliant

| — | Smell: characteristic, scents of fresh berries, spices, perhaps with herbaceous and floral hints |
| --- | --- |

—

Smell: characteristic, scents of fresh berries, spices, perhaps with herbaceous and floral hints

| — | Taste: bone-dry, fine, full of flavour, harmonious |
| --- | --- |

—

Taste: bone-dry, fine, full of flavour, harmonious

| — | Maximum total alcoholic strength: 11,00 % by volume |
| --- | --- |

—

Maximum total alcoholic strength: 11,00 % by volume

| — | Minimum sugar-free extract: 20,00 g/l |
| --- | --- |

—

Minimum sugar-free extract: 20,00 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:

| | 4,5 in grams per litre expressed as tartaric acid |
| --- | --- |

4,5 in 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

5.1.   
  Specific oenological practices

1.   Vino novello (nouveau wine)

Specific oenological practice

Novello wine must be bottled by 31 December of the year the grapes are grown and must be made using 100 % carbonic maceration.

5.2.   
  Maximum yields

| 1. | ‘Bardolino’, ‘Bardolino’ Classico, ‘Bardolino’ Chiaretto, ‘Bardolino’ Chiaretto Classico, ‘Bardolino’ Chiaretto Spumente

  12 000 kilograms of grapes per hectare |
| --- | --- |

1.

12 000 kilograms of grapes per hectare

| 2. | ‘Bardolino’ Novello, ‘Bardolino’ Classico Novello

  12 000 kilograms of grapes per hectare |
| --- | --- |

2.

12 000 kilograms of grapes per hectare

| 3. | ‘Bardolino’ Montebaldo, ‘Bardolino’ La Rocca, ‘Bardolino’ Sommacampagna

  10 000 kilograms of grapes per hectare |
| --- | --- |

3.

10 000 kilograms of grapes per hectare

6.   Demarcated geographical area

The administrative territory (either the entire territory or a portion of it) of the following municipalities makes up the area in which the grapes used to make ‘Bardolino’ DOC wines must be grown: Bardolino, Garda, Lazise, Affi, Costermano, Cavaion Veronese, Torri del Benaco, Caprino Veronese, Rivoli Veronese, Pastrengo, Bussolengo, Sona, Sommacampagna, Castelnuovo del Garda, Peschiera del Garda and Valeggio sul Mincio.

Wines from the ‘Montebaldo’ sub-area must be made with grapes grown in the part of the demarcated area (as defined in Article 3(a) of the ‘Bardolino’ DOC product specification) belonging to the municipalities of Affi, Cavaion Veronese, Costermano sul Garda and Rivoli Veronese.

Wines from the ‘La Rocca’ sub-area must be made with grapes grown in the part of the demarcated area (as defined in Article 3(a) of the ‘Bardolino’ DOC product specification) belonging to the municipalities of Bardolino, Castelnuovo del Garda, Garda, Lazise, Peschiera del Garda and Torri del Benaco.

Wines from the ‘Sommacampagna’ sub-area must be made with grapes grown in the part of the demarcated area (as defined in Article 3(a) of the ‘Bardolino’ DOC product specification) belonging to the municipalities of Bussolengo, Pastrengo, Sommacampagna, Sona and Valeggio sul Mincio.

7.   Main wine grape variety(ies)

Corvina N. - Cruina

Corvinone N.

Molinara N.

Rondinella N.

8.   Description of the link(s)

8.1.   
  ‘Bardolino’ – category 1: wine

(a)   Specificity of the geographical area

Natural factors

‘Bardolino’ wines are made on the moraines of the eastern bank of Lake Garda deposited by the glaciers which shaped the area, leaving a number of concentric formations overlooking the lake basin. The area has a range of different soils – generally deep and gravelly – which warm up quickly once winter is over, allowing early bud development and steady progress of the growth cycle, which is essential for shoots and bunches to develop and ripen optimally, even in the most adverse years.

The area has a Mediterranean climate, with hot – but not suffocating – summers and mild winters. The climate is influenced by the water mass (i.e. the lake) and by the Monte Baldo massif and valley of the River Adige to the north.

Within this area there is a smaller portion of land next to the lake, with specific climate and environmental characteristics and where the tradition dates back further still. This is where the Classico wines are made. A further three sub-areas can be demarcated on the basis of geography, soil and climate: the hinterland close to Monte Baldo; the area on the Garda coast, characterised by the hill known as ‘La Rocca’; and the southern hilly section around Sommacampagna.

Historical and human factors

Bronze Age and Roman findings, images of bunches of grapes decorating medieval churches, and documentary references to the sale of vineyards and in the works of famous authors from ancient times are all evidence of the long, unbroken tradition of viticulture and winemaking in the production area.

The nineteenth century saw the first use of the names ‘Bardolino’ (reds) and ‘Chiaretto’ (rosés) for the local wines, and also the identification of the three sub-areas: in 1837, the agricultural observer Bernardino Angelini described the harvest ‘in the districts of Caprino, Bardolino and Villafranca’, while in a text published in 1900, Giovanni Battista Perez described how, since the beginning of that century, ‘expert wine assessors’ had been setting different prices for wines from the sub-areas then known as ‘Valle di Caprino’ or ‘distretto di Montebaldo’, ‘distretto di Bardolino’ and ‘Colli Morenici Meridionali’ (now the Sommacampagna area).

According to folklore, the formula for Chiaretto wines was developed in the Lake Garda area in 1896 by the Venetian Senator Pompeo Molmenti, who had learnt about making white wines from red grapes in France. In 1970 Zeffiro Bocci wrote that ‘the Veronese wine-growing areas adjacent to Lake Garda have always produced a well-defined Chiaretto del Garda’.

Human factors

The skill of ‘Bardolino’ winemakers materialises primarily in their ability to bring out the specific characteristics of the native grape varieties – Corvina Veronese and Rondinella – along with other special qualities of those grapes: their fruity and spiced qualities, their freshness and their fullness of flavour.

To make Chiaretto wines, the grapes are either harvested separately (early harvesting) or the saignée rosé winemaking technique is used, running off a certain amount of the juice used to make ‘Bardolino’ wines. In both cases, producers take great care to ensure that the rosé wines retain the fullness of colour that is one of their defining characteristics. Sparkling winemaking techniques have also been fine-tuned in the area, resulting in Spumante wines based on the particular characteristics of Chiaretto.

8.2.   
  ‘Bardolino’ – category 1: wine

(b)   Specificity of the product

The essential characteristics of ‘Bardolino’ and ‘Chiaretto’ wines are their freshness, their fragrance of berries and spices, the fact that they are highly drinkable, easy-to-pair wines, and their youthful character, characterised by a typical hint of salinity which was described by authors back in the late nineteenth and early twentieth centuries.

‘Bardolino’ is a brilliant ruby-red wine with fruity fragrances and elegant hints of spice. On the palate it is bone-dry, mellow and balanced, fresh and highly drinkable.

‘Chiaretto’ wines are a characteristic brilliant light pink colour. On the nose and palate they recall the delicate fragrances of berries and spices. Their enviable freshness is another distinguishing feature.

(c)   Causal link between environment and product

The favourable exposure of the land, the Lake Garda area’s mild and breezy climate, the fact that summer rainfall is limited and astute vineyard management form the basis for ensuring that the grapes used to make ‘Bardolino’ and ‘Chiaretto’ achieve the right level of ripeness. Thanks also to the breezes coming in off the lake, the area enjoys good variation between day-time and night-time temperatures, which aids phenolic ripeness and the emergence of marked fruity scents. The structure and chemical composition of the soils and their moraine origins give the wines their characteristic fullness of flavour and youthful freshness, setting them apart from similar wines from neighbouring areas.

Within this general characterisation, there are also elements specific to certain zones that give the wines particular scents: hints of violet from the gravelly, sandy soils; hints of cherry in wines from the south where the summer climate is warmer than the average for the area; and spiced notes and greater acidity from the soils sitting on top of the bedrock extending towards the ridge of Monte Baldo and the Adige Valley.

8.3.   
  ‘Sparkling wine’ (category 4) and ‘Quality sparkling wine’ (category 5)

(a)   Specificity of the geographical area

Natural factors

There is a tradition of sparkling winemaking within the ‘Bardolino’ designation of origin, particularly in the Chiaretto category. The base wines are subjected to second fermentation using both the traditional bottle method and the tank method. These sparkling wines (Chiaretto Spumante) are closely linked to specific geographical factors of the production area, and to the freshness and fullness of flavour that the soil and climate lend to the wines.

The production area is found on the moraines east of Lake Garda, formed by the glaciers which shaped the area, leaving a number of concentric formations overlooking the lake basin. The area has a range of different soils, which are generally deep and gravelly and rich in mineral salts. The climate is influenced by the large water mass (i.e. Lake Garda), but also by the presence of the Monte Baldo massif and the valley of the River Adige. The area’s hot – but not suffocating – summers and mild winters mean that it can, broadly speaking, be characterised as having a Mediterranean climate. These factors mean that the soils warm up quickly once winter is over, allowing early bud development and steady progress of the growth cycle.

Historical and human factors

Bronze Age and Roman archaeological findings, images of bunches of grapes decorating medieval churches, and documentary references to the sale of vineyards and in the works of authors from ancient times are all evidence of the long, unbroken tradition of viticulture and winemaking in the area.

According to tradition, the formula for Chiaretto wines was developed in the Lake Garda area in 1896 by the Senator Pompeo Molmenti, who had learnt about making white wines from red grapes in France. In 1970 Zeffiro Bocci wrote that ‘the Veronese wine-growing areas adjacent to Lake Garda have always produced a well-defined Chiaretto del Garda’.

The modern history of the area’s wines began in 1968, when ‘Bardolino’ –including the sparkling Chiaretto Spumante wines – was established as a protected designation of origin.

Human factors

The winemakers’ skill materialises in their ability to bring out the specific characteristics of the native grape varieties – Corvina Veronese and Rondinella – and their close links to the natural environment. The local producers draw on their experience to identify the ideal point of ripeness for each product to be made, and this includes Chiaretto Spumante. They tailor the harvesting and winemaking processes to variations in climate and market demands. Grapes to be made into Chiaretto wines, particularly Chiaretto Spumante, are harvested early.

Producers take great care to ensure that the rosé wines retain the fullness of colour that is one of their defining characteristics, and to ensure that the scents of forest berries that are typical of the area’s traditional grape varieties are able to shine through in the wines, together with a considerable freshness.

8.4.   
  ‘Sparkling wine’ (category 4) and ‘Quality sparkling wine’ (category 5)

(b)   Specificity of the product

The rosé winemaking technique used for Chiaretto is a short maceration with the skins: this is what gives the wines their characteristic brilliant pink colour. The sparkling version (Chiaretto Spumante) is made with must or wine that meets the conditions laid down in the product specification, which is then subjected to a natural process of second fermentation, either in the bottle (‘traditional method’) or in a tank (‘Charmat method’).

The smell of Chiaretto Spumante recalls the delicate scents of forest berries, accompanied by very subtle traces of spice. On the palate it is succulent and reminiscent of red berries, combined with an enviable youthful freshness. Its lightness, fruitiness, spice and freshness make Chiaretto Spumante easy to pair both with the area’s traditional cuisine and with modern and international dishes.

(c)   Causal link between environment and product

The favourable exposure of the land, the structure and chemical composition of the moraine soils, the Lake Garda area’s mild and breezy climate, the fact that summer rainfall is limited and astute vineyard management form the basis for ensuring the optimum level of ripeness in the grapes that are to become the must and wine from which Chiaretto Spumante is to be made.

The moraine soils’ diverse structures and chemical composition give the wines their characteristic fullness of flavour and salinity, as well as their fresh, youthful, lively personality – ideal characteristics for these sparkling wines that set them apart from similar wines from neighbouring areas. Moreover, thanks also to the breezes coming in off the lake, the area enjoys good variation between day-time and night-time temperatures, which aids phenolic ripeness and the emergence of marked fruity scents.

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

—

Link to the product specification

https://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/16809

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

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