# C_2021396EN.01001501.xml

| 30.9.2021 | EN | Official Journal of the European Union | C 396/15 |
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30.9.2021

EN

Official Journal of the European Union

C 396/15

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Publication of an application for a Union amendment to a product specification for a name in the wine sector pursuant to Article 97(3) of Regulation (EU) No 1308/2013 of the European Parliament and of the Council

(2021/C 396/14)

This publication confers the right to oppose the application pursuant to Article 98 of Regulation (EU) No 1308/2013 of the European Parliament and of the Council (1) within two months from the date of this publication.

APPLICATION FOR A UNION AMENDMENT TO THE PRODUCT SPECIFICATION

‘TERRE TOLLESI’/‘TULLUM’

PDO-IT-A0742-AM04

Date of application: 29 July 2019

1.   Applicant and legitimate interest

‘Tullum’/‘Terre Tollesi’ DOC (PDO) Protection Association

Inter-professional association recognised as such under national law

2.   Heading in the product specification affected by the amendment(s)

| ☒ | Name of product |
| --- | --- |

☒

Name of product

| ☒ | Category of the grapevine product |
| --- | --- |

☒

Category of the grapevine product

| ☒ | Link |
| --- | --- |

☒

Link

| ☒ | Marketing restrictions |
| --- | --- |

☒

Marketing restrictions

3.   Description and reasons for amendment

3.1.   Elimination of categories 4 (sparkling wine), 5 (quality sparkling wine) and 15 (wine from raisined grapes)

Heading in the product specification affected by the amendment: Articles 1, 2, 4, 5, 6 and 9

Description and reasons

Categories 4 (sparkling wine), 5 (quality sparkling wine) and 15 (wine from raisined grapes) have been removed.

Most of the product types currently listed in the specification are to be removed, as they do not really represent the essence and uniqueness of the wines proposed for DOCG (PDO) status. It is the winemakers’ opinion that only the red wines based on Montepulciano grapes (Rosso and Rosso Riserva types) and the white wines based on Pecorino and Passerina grapes are capable of embodying and fully conveying the distinguishing features of the Tollo area. This selection is soundly corroborated and confirmed by terroir zoning studies conducted in recent years, which show it to be a valid selection and highlight the need to focus only on certain native varieties for which the local environment is ideal for producing extraordinarily good grapes.

This amendment therefore consists of the elimination of categories 4 (sparkling wine), 5 (quality sparkling wine) and 15 (wine from raisined grapes) and the corresponding types of wine included in the previous version of the product specification.

The amendment concerns section 3 of the single document.

3.2.   Description of the wines

Heading in the product specification affected by the amendment: Article 6 - Characteristics on consumption

Description and reasons

The characteristics on consumption of the wines produced have been described in more detail. The amendment concerns section 4 of the single document.

3.3.   Further conditions — Packaging in the demarcated area

Heading in the product specification affected by the amendment: Article 5 - Winemaking rules

Description and reasons

Additional evidence supporting the need to restrict bottling to the demarcated area has been provided. The amendment concerns section 9 of the single document.

3.4.   Link with the environment

Heading in the product specification affected by the amendment: Article 9 — Link with the geographical environment

Description and reasons

The description of the link has been expanded, further highlighting the specific features of ‘Tullum’/‘Terre Tollesi’ PDO wines that are directly attributable to the geographical environment and human factors. The amendment concerns section 8 of the single document.

SINGLE DOCUMENT

1.   Name of product

Terre Tollesi

Tullum

2.   Geographical indication type

PDO - Protected Designation of Origin

3.   Categories of grapevine products

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

1.

Wine

4.   Description of the wine(s)

‘Terre Tollesi’ Rosso/‘Tullum’ Rosso and ‘Terre Tollesi’ Rosso Riserva/‘Tullum’ Rosso Riserva

‘Terre Tollesi’/‘Tullum’ PDO red wines have an intense ruby colour, with slight hints of purple tending towards garnet with age; notes of red fruit such as cherry, sour cherry, blackberry, plum, jams, typical of the Montepulciano grape variety grown in this area, and possibly also hints of vanilla, spices, and tobacco resulting from the ageing in wood, may be perceived on the nose; the taste is dry, with abundant, slightly astringent tannins that become soft and velvety with age; minimum total alcoholic strength by volume: 13 % vol. (13,5 % vol. for the ‘Riserva’ types).

They are harmonious, well-structured, long-lasting wines with a significant amount of extract (minimum 26 g/l, 28 g/l for the ‘Riserva’ types).

Red fruit, with possible hints of cherry and bilberry, liquorice, violet, tobacco, vanilla and spices; intense, vinous, soft, agreeable.

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 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

5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

‘Terre Tollesi’ Pecorino/‘Tullum’ Pecorino

The monovarietal Pecorino white wine has a straw yellow colour of varying intensity; notes of fruit such as pear, apple, white peach, and almond, and flowers such as sage, lavender, and elderflower may be perceived on the nose; these are wines of good to excellent acidity, making them fresh and agreeable, with an intense, pleasant and long-lasting taste.

Minimum total alcoholic strength by volume: 13 % vol.

Minimum sugar-free extract: 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) | |
| Minimum total acidity | 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

5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

‘Terre Tollesi’ Passerina/‘Tullum’ Passerina

The monovarietal Passerina white wine has a straw yellow colour of varying intensity; delicate on the nose, with notes of citrus fruit, white peach, almond or elderflower.

The taste is dry, of good acidity, fresh and harmonious, often with a slightly bitter almond finish.

Minimum total alcoholic strength by volume: 12,5 % vol.

Minimum sugar-free extract: 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) | |
| Minimum total acidity | 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

5 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

‘Terre Tollesi’ Rosso/‘Tullum’ Rosso

14 000 kg of grapes per hectare

‘Terre Tollesi’ Rosso/‘Tullum’ Rosso

84 hectolitres per hectare

‘Terre Tollesi’ Rosso Riserva/‘Tullum’ Rosso Riserva

9 000 kg of grapes per hectare

‘Terre Tollesi’ Pecorino/‘Tullum’ Pecorino

63 hectolitres per hectare

‘Terre Tollesi’ Rosso Riserva/‘Tullum’ Rosso Riserva

63 hectolitres per hectare

‘Terre Tollesi’ Pecorino/‘Tullum’ Pecorino

9 000 kg of grapes per hectare

‘Terre Tollesi’ Passerina/‘Tullum’ Passerina

9 000 kg of grapes per hectare

‘Terre Tollesi’ Passerina/‘Tullum’ Passerina

63 hectolitres per hectare

6.   Demarcated geographical area

The grapes to be used to make wines bearing the ‘Terre Tollesi’/‘Tullum’ controlled designation of origin must be harvested exclusively within the production area, which spans the entire municipality of Tollo in the province of Chieti.

7.   Wine grapes variety(ies)

Montepulciano N.

Passerina B.

Pecorino B.

8.   Description of the link(s)

Geographical environment

The unique terrain of the Tollo area, featuring broad hillsides sloping down towards the Adriatic Sea and the imposing Maiella massif, giving an excellent orientation for vineyards, good ventilation and the absence of stagnant waters, ensures that the vines traditionally grown there – Montepulciano N., Pecorino B. and Passerina B. – are in perfect conditions to produce sound, high-quality grapes with distinctive characteristics.

Although the soil texture has some variability, it is generally loam tending towards clay; the clay fraction accounts for about 29 % on average, with values ranging from 14,7 % to 45 %, while the sand component is on average 36,5 %, with values ranging from 12,3 % to 59 %, the latter being often found in the alluvial areas at the bottom of the valley. The pH is sub-alkaline or alkaline with an average value of 7,88. The total carbonate content is generally very high, averaging around 32 %. The active component of the carbonates present is also generally high, averaging 8,9 %. The organic matter content is generally very low.

The climate is temperate, with average temperatures ranging from 12 °C in April to 16 °C in October, but in July and August it tends to be hot and arid at temperatures that can exceed 35 °C. Average rainfall is around 700 mm/year, concentrated mainly in the period from November to April.

The Winkler thermal index, i.e. the average active temperature from April to October, is above 2 200 degrees-days, ensuring optimal ripening of both white and red grape varieties.

Historical and human factors

The presence of vines and wine in this area dates back to Roman times. This is demonstrated by the discovery, in some districts of Tollo, of fragments and entire specimens of wine dolia and wine cellars. Remains testifying to the existence of some Roman ‘villae rusticae’, which are the first examples of large estates where vine cultivation was one of the main activities carried out, have also been found in the vicinity of Tollo.

Innumerable historical documents refer to the production of wines in this area from the Roman Empire to the present day, from the 1 062 document referring to the Tullum ‘castrum’ or fort, to the 1 300 document where the place name in the form of ‘Tullum’ appears in the ‘Registri Angioini’.

There is documentary evidence of robust trade as early as 1 400 from the port of Ortona, from which vessels sailed with cargos of wine ‘caratelli’ or kegs, including wines from the Tollo area.

In 1776, Tollo wine was celebrated in the Kingdom of Naples in some poetic compositions that defined the Tollo area as: ‘... a small region in Abruzzo Citeriore, not very far from the Adriatic Sea, a pleasant location, and well-known for its ruby red wine...’ .

However, it was only after the dark interlude of the Second World War, in which Tollo was literally razed to the ground, that the growth of the agricultural economy became essentially based on wine production. Today Tollo is one of the most important winegrowing areas in the region.

Alongside the historical traditions and roots, we must highlight the very important role played by human factors through the definition and improvement of wine-growing practices.

Over time, producers have increasingly refined their cultivation techniques, making it possible to improve the quality of PDO wines, in particular due to studies on the zoning of the land best suited to vine-growing and to the Montepulciano, Pecorino and Passerina varieties that are traditionally grown in the area. This has led to growers turning away from expansive cultivation systems, with the exception of certain vineyards using the traditional Abruzzo-style pergola trellis system, and the adaptation of planting patterns, pruning systems and the forms of training used, in order to continually optimise vineyard management and maximise grape yields.

There is also a period of refinement or ageing – longer for some wines, shorter for others – before the ‘Terre Tollesi’/‘Tullum’ DOCG (PDO) wines are released for consumption. In particular, the reds may not be released for consumption before 1 January of the second year following the harvest, while the ‘Rosso Riserva’ must be aged for at least two years, including six months in wooden containers or receptacles.

Causal link with the geographical area

Wine category (1) - The red wines of the ‘Tullum’/‘Terre Tollesi’ PDO are made from grape varieties which have acclimatised to and particularly stand out in this area and whose specific characteristics are fully reflected in ‘Terre Tollesi’ or ‘Tullum’ wines. The PDO covers the ‘Rosso’ type, including ‘Rosso Riserva’, made from grapes of the Montepulciano variety, and white wines produced from grapes of the native Pecorino and Passerina grape varieties.

The average temperatures in the period from April to October ensure optimal ripening of both white and red grapes, with a higher concentration of extracts and sugars, while the good temperature variations give the wines in this area, lying between the mountains and the sea, acidity and freshness.

The composition of the soils – both clay and sandy-calcareous – combined with good temperature variations, makes it possible to obtain more aromatic wines with appropriate acidity, freshness and finesse, particularly in white wines, while soils rich in carbonates and low in organic matter make it possible to produce red wines with intense colours, with a lot of structure and concentration of aromas.

Environmental factors relating to the climate and soil composition, cultivation techniques (zoning, vineyard management, low yields, integrated farming) and winemaking techniques (gentle pressing, long ageing in the bottle and the use of wooden barrels) have therefore enabled the producers of ‘Tullum’ PDO wines to reach a quality level of great renown, including at international level.

| — | The red wines of the ‘Terre Tollesi’/‘Tullum’ PDO have an intense ruby colour, with slight hints of purple tending towards garnet with age; scents of red fruit such as cherry, sour cherry, blackberry, plum, jams, typical of the Montepulciano grape variety and amplified by the composition of the calcareous soils of this production area; notes of vanilla and spices may also develop as a result of the ageing in wood; the taste is dry, with abundant, slightly astringent tannins that become soft and velvety with age; they are harmonious, well-structured, long-lasting wines with a significant amount of extract. |
| --- | --- |

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The red wines of the ‘Terre Tollesi’/‘Tullum’ PDO have an intense ruby colour, with slight hints of purple tending towards garnet with age; scents of red fruit such as cherry, sour cherry, blackberry, plum, jams, typical of the Montepulciano grape variety and amplified by the composition of the calcareous soils of this production area; notes of vanilla and spices may also develop as a result of the ageing in wood; the taste is dry, with abundant, slightly astringent tannins that become soft and velvety with age; they are harmonious, well-structured, long-lasting wines with a significant amount of extract.

| — | The monovarietal Pecorino white wines have a straw yellow colour of varying intensity; notes of fruit such as pear, apple, white peach, and almond, and aromas of sage, lavender, and elderflower may be perceived on the nose; the soils with a higher clay/sandy component allow the production of wines with great finesse and good to excellent acidity, making them fresh and agreeable, with an intense and long-lasting taste. |
| --- | --- |

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The monovarietal Pecorino white wines have a straw yellow colour of varying intensity; notes of fruit such as pear, apple, white peach, and almond, and aromas of sage, lavender, and elderflower may be perceived on the nose; the soils with a higher clay/sandy component allow the production of wines with great finesse and good to excellent acidity, making them fresh and agreeable, with an intense and long-lasting taste.

9.   Specific further requirements (packaging, labelling, other requirements)

Packaging within the demarcated area

Legal framework:

In EU legislation

Type of further condition:

Packaging within the demarcated geographical area

Description of the condition:

All bottling operations must be carried out within the production area described in section 6 of the single document in order to preserve the products’ specific characteristics and reputation and to guarantee their origin. Since the recognition of this designation, these operations have always been carried out in this very restricted production area, in which there have always been considerable bottling facilities.

This obligation makes it possible to maintain the quality of the wines at a high level, in view of the fact that the local producers’ technical expertise allows them to attend to all stages of production directly, right up to bottling, and in particular the subsequent ageing and/or refinement of the wines without having to move the consignments of wine, or at least reducing transport times to a minimum.

This obligation also avoids the possible risks that transport out of the area of wine might entail for the quality of wines, such as: oxidation and thermal stress with adverse effects on the chemical, physical and organoleptic characteristics and the possible risk of microbiological contamination (from bacteria, viruses, fungi, moulds and yeasts).

Bottling in the area also allows the competent body to make the control system more efficient, improving traceability up to the last stage of production, thus contributing to the maximum guarantee of the origin and identity of the wines.

Link to the product specification

https://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/15566

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

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