# C_2021497EN.01002501.xml

| 10.12.2021 | EN | Official Journal of the European Union | C 497/25 |
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10.12.2021

EN

Official Journal of the European Union

C 497/25

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Publication of an application for amendment of a specification for a name in the wine sector referred to in Article 105 of Regulation (EU) No 1308/2013 of the European Parliament and of the Council

(2021/C 497/09)

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.

REQUEST FOR AMENDMENT TO THE PRODUCT SPECIFICATION

‘COLLI BERICI’

PDO-IT-A0450-AM02

Date of application: 13 July 2018

1.   Rules applicable to the amendment

Article 105 of Regulation (EU) No 1308/2013 – Non-minor modification

2.   Description and reasons for amendment

2.1.   Deletion of the semi-sparkling wine category and the Novello type

As part of an overall review of the product types covered by the ‘Colli Berici’ designation, the semi-sparkling wine category is deleted for the white wines, and the Novello type is deleted for the red wines.

The change was requested because the designation has not been used for semi-sparkling wine or the Novello type since the 2014 harvest.

The amendment concerns Articles 1, 2, 5, 6, 7 and 8 of the product specification and points 4 and 5.2 of the single document.

2.2.   Introduction of a Superiore type for the Bianco (white) and Rosso (red) wines

This amendment introduces a Bianco Superiore and a Rosso Superiore type that will be subject to more stringent technical and quality requirements in line with the legislation in force regarding the traditional term ‘Superiore’.

Specifically, for ‘Colli Berici’ Bianco Superiore the following applies:

| — | the maximum grape yield per hectare is lower than for the simple Bianco type (14 000 kg/ha instead of 16 000 kg/ha); |
| --- | --- |

—

the maximum grape yield per hectare is lower than for the simple Bianco type (14 000 kg/ha instead of 16 000 kg/ha);

| — | the minimum natural alcoholic strength by volume of the grapes is 10,50 % and the minimum total alcoholic strength by volume of the wine is 12 %, which is 1 % higher than for the simple Bianco type. |
| --- | --- |

—

the minimum natural alcoholic strength by volume of the grapes is 10,50 % and the minimum total alcoholic strength by volume of the wine is 12 %, which is 1 % higher than for the simple Bianco type.

The following applies for ‘Colli Berici’ Rosso Superiore:

| — | the maximum grape yield per hectare is lower than for the simple Rosso type (13 500 kg/ha instead of 15 000 kg/ha); |
| --- | --- |

—

the maximum grape yield per hectare is lower than for the simple Rosso type (13 500 kg/ha instead of 15 000 kg/ha);

| — | the minimum natural alcoholic strength by volume of the grapes is 11 % and the minimum total alcoholic strength by volume of the wine is 12,50 %, which is 1 % higher than for the simple Rosso type. |
| --- | --- |

—

the minimum natural alcoholic strength by volume of the grapes is 11 % and the minimum total alcoholic strength by volume of the wine is 12,50 %, which is 1 % higher than for the simple Rosso type.

Moreover, a requirement has been added regarding the earliest date the new Superiore types can be released for consumption, and their other physical, chemical and organoleptic characteristics have been defined.

The amendment is required to be able to offer consumers a wider range of products, including wine of superior quality obtained by reducing the grape yield per hectare, which leads to higher alcoholic strength in both the grapes and the wines.

The amendment concerns Articles 1, 2, 4, 5, 6, 7 and 8 of the product specification and points 4, 5.2 and 9 of the single document.

2.3.   Amended variety mix for the Bianco and Rosso types

For the Bianco type the Garganega variety must now account for a minimum of 30 % and a maximum of 60 %, down from 50 % and 100 % previously. Also, the variety mix must now include Sauvignon, at a minimum of 20 % up to a maximum of 50 %.

For the Rosso type the Merlot variety must account for a minimum of 50 %, as before, whereas the maximum has been reduced from 100 % to 65 %. Also, the variety mix must now include Tai Rosso, at a minimum of 20 % up to a maximum of 50 %, whereas Pinot Nero, Cabernet Franc, Cabernet Sauvignon and Carmenère may account for up to 30 %. Non-aromatic red grapes other than those mentioned above may account for a maximum of 15 %, down from 50 % previously.

After testing conducted over several years, where Garganega was blended, in various proportions, with a number of white grape varieties that have traditionally been used to complement it to produce the Bianco type, Sauvignon was identified, among the best-adapted varieties traditionally grown in the ‘Colli Berici’ PDO production area, as the complementary variety best suited to producing the Bianco type in terms of more consistently bringing out its typical aromatic and taste characteristics.

Similarly, also following testing over several years, it was decided to change the variety mix for the Rosso type by including the native Tai Rosso as the most representative red grape variety traditionally grown in the area, as it was found to consistently bring out the wine’s typical aromatic and taste characteristics as well as its appearance in a well-defined manner.

The amendment concerns Article 2 of the product specification but does not affect the single document.

2.4.   ‘Colli Berici’ Bianco/Rosso: the maximum grape yield per hectare and minimum natural alcoholic strength by volume of the grapes have been added, and the grape yield per hectare increased

For the Bianco and Rosso types, the maximum grape yield per hectare and the minimum natural alcoholic strength by volume of the grapes have been added. These values were not specifically indicated in the current specification but were determined as a weighted average of the values for the grapes of the individual varieties that were blended together to make the wines.

The following values have thus been added:

maximum grape yield per hectare:

| — | ‘Colli Berici’ Bianco: 16 000 kg/ha; |
| --- | --- |

—

‘Colli Berici’ Bianco: 16 000 kg/ha;

| — | ‘Colli Berici’ Rosso: 15 000 kg/ha; |
| --- | --- |

—

‘Colli Berici’ Rosso: 15 000 kg/ha;

minimum natural alcoholic strength by volume of the grapes:

| — | ‘Colli Berici’ Bianco: 9,50 % |
| --- | --- |

—

‘Colli Berici’ Bianco: 9,50 %

| — | ‘Colli Berici’ Rosso: 10,00 %. |
| --- | --- |

—

‘Colli Berici’ Rosso: 10,00 %.

In addition, for these two types, the grape yield per hectare has been increased as follows:

| — | ‘Colli Berici’ Bianco: from 13 000 kg/ha (weighted average of individual varieties) to 16 000 kg/ha; |
| --- | --- |

—

‘Colli Berici’ Bianco: from 13 000 kg/ha (weighted average of individual varieties) to 16 000 kg/ha;

| — | ‘Colli Berici’ Rosso: from 12 500 kg/ha (weighted average of individual varieties) to 15 000 kg/ha. |
| --- | --- |

—

‘Colli Berici’ Rosso: from 12 500 kg/ha (weighted average of individual varieties) to 15 000 kg/ha.

The first amendment is just editorial, as the maximum grape yield per hectare and the minimum natural alcoholic strength by volume of grapes used in the production of the Bianco and Rosso types are now expressly indicated, rather than, as in the current specification, being determined as a weighted average of the values for the grapes of each of the varieties blended together to produce the wines.

The amendment means, therefore, that accurate and predetermined values are given irrespective of the grape varieties that will be used.

Moreover, this amendment follows on from the addition described above of Bianco Superiore and Rosso Superiore as new types, as it makes it possible to clearly differentiate the values in question (maximum yield per hectare and minimum natural alcoholic strength by volume of the grapes) with respect to the Bianco and Rosso types as compared to the more restrictive values set for grapes intended for the production of the new types with the Superiore traditional term.

As regards the second amendment, the modest increase in maximum grape yields per hectare is based on the yields actually obtained in the area. In particular, testing conducted with regard to growing techniques and climate trends have shown that the same high quality standards are maintained both for the grapes and the wines made from them.

The amendment concerns Article 4 of the product specification and point 5.2 of the single document.

2.5.   Additional packaging rules

The maximum size of glass bottles used for ‘Colli Berici’ PDO wines is increased from 5 to 9 litres.

The use of a screw cap with a long, fine skirt, which could only be used for bottles of up to 1.5 litres, is now allowed also for such larger glass bottles. T-shaped glass stoppers are also now allowed for such larger glass bottles.

Stoppers used for sparkling wines must comply with the EU legislation in force.

The use of a wine skin of polyethylene or polyester multi-layered plastic, enclosed in a box of cardboard or any other rigid material, as an alternative to glass bottles, is no longer restricted to containers of 2 litres or more.

Also, the maximum size of such containers is increased from 5 litres to 20 litres.

It is specified that such alternative containers may not be used for the Superiore and Riserva types.

Producers must be allowed to use the appropriate packaging for their wines to be able to respond promptly to the requirements of the various international markets. This is particularly relevant for markets such as Germany and northern Europe, where there is already considerable demand for wine sold in bottles with a screw cap or a glass stopper or in alternative packaging of various sizes.

Producers are also given the possibility to use larger glass bottles to respond to demand for such bottles from operators and collectors.

The amendment concerns Article 8 of the product specification and point 9 of the single document.

SINGLE DOCUMENT

1.   Name of product

Colli Berici

2.   Geographical indication type

PDO - Protected Designation of Origin

3.   Categories of grapevine products

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

1.

Wine

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

5.

Quality sparkling wine

4.   Description of the wine(s)

1.   ‘Colli Berici’ Bianco – Wine category

CONCISE TEXTUAL DESCRIPTION

Colour: straw yellow;

Aroma: delicate, with hints of ripe white fruit;

Taste: dry, harmonious;

Minimum total alcoholic strength by volume: 10,50 %;

Minimum sugar-free extract: 14,0 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 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

2.   ‘Colli Berici’ Bianco Superiore – Wine category

CONCISE TEXTUAL DESCRIPTION

Colour: from straw yellow to golden yellow;

Aroma: intense, with hints of ripe white fruit;

Taste: dry, harmonious, well-structured, fine;

Minimum total alcoholic strength by volume: 12,00 %;

Minimum sugar-free extract: 16,0 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 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

3.   ‘Colli Berici’ Bianco Spumante – Quality sparkling wine category

CONCISE TEXTUAL DESCRIPTION

Colour: varying shades of pale straw yellow, bright;

Aroma: delicate, fruity, slightly aromatic with floral notes;

Taste: from brut to demi-sec or medium dry; fresh, fine, harmonious;

Minimum total alcoholic strength by volume: 11,50 %;

Minimum sugar-free extract: 14,0 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 | 5,5 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

5,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

4.   ‘Colli Berici’ Bianco Passito – Wine category

CONCISE TEXTUAL DESCRIPTION

Colour: golden yellow;

Aroma: vinous, intense, lingering;

Taste: sweet from ripe fruit;

Minimum total alcoholic strength by volume: 14,00 %;

Minimum sugar-free extract: 20,0 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) | 11,50 |
| Minimum total acidity | 4,5 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

11,50

Minimum total acidity

4,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

5.   ‘Colli Berici’ Rosso – Wine category

CONCISE TEXTUAL DESCRIPTION

Colour: ruby red, tending to garnet with age;

Aroma: intense of red berries;

Taste: more or less dry, harmonious, round, velvety;

Minimum total alcoholic strength by volume: 11,00 %;

Minimum sugar-free extract: 18,0 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 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4.5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

6.   ‘Colli Berici’ Rosso Superiore – Wine category

CONCISE TEXTUAL DESCRIPTION

Colour: ruby red, tending to garnet with age;

Aroma: intense, lingering, with hints of red berries, sometimes spicy;

Taste: dry, harmonious, structured;

Minimum total alcoholic strength by volume: 12,50 %;

Minimum sugar-free extract: 24,0 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 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

7.   ‘Colli Berici’ Rosso Riserva – Wine category

CONCISE TEXTUAL DESCRIPTION

Colour: ruby red, tending to garnet with age;

Aroma: intense, lingering, with hints of red berries, sometimes spicy;

Taste: dry, harmonious, structured;

Minimum total alcoholic strength by volume: 12,50 %;

Minimum sugar-free extract: 24,0 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 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

8.   ‘Colli Berici’ Spumante (classic method) – Quality sparkling wine category

CONCISE TEXTUAL DESCRIPTION

Foam: fine and long-lasting;

Colour: straw yellow of varying intensity;

Aroma: fine, with delicate hints of yeast, floral notes and hints of ripe white fruit;

Taste: from extra brut to demi-sec, typical, lively, harmonious, round;

Minimum total alcoholic strength by volume: 11,00 %;

Minimum sugar-free extract: 16,0 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 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)

9.   ‘Colli Berici’ Spumante Rosato/Rosé (classic method) – Quality sparkling wine category

CONCISE TEXTUAL DESCRIPTION

Foam: fine and long-lasting;

Colour: varying shades of light pink;

Aroma: fine, generous, complex, with delicate hints of yeast and berries;

Taste: from extra brut to demi-sec, typical, lively, harmonious and with medium body;

Minimum total alcoholic strength by volume: 11,00 %;

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

Residual sugars: 15-33 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)

10.   ‘Colli Berici’ Garganega/Garganego – Wine category

CONCISE TEXTUAL DESCRIPTION

Colour: pale golden straw yellow;

Aroma: slightly vinous with a delicate, distinctive fragrance characteristic of the variety;

Taste: dry, slightly bitter and harmonious with medium body and just the right acidity;

Minimum total alcoholic strength by volume: 11,00 %;

Minimum sugar-free extract: 14,0 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 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

11.   ‘Colli Berici’ Tai – Wine category

CONCISE TEXTUAL DESCRIPTION

Colour: straw yellow;

Aroma: delicately vinous;

Taste: dry, harmonious, fresh-bodied;

Minimum total alcoholic strength by volume: 11,00 %;

Minimum sugar-free extract: 14,0 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 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

12.   ‘Colli Berici’ Sauvignon – Wine category

CONCISE TEXTUAL DESCRIPTION

Colour: straw yellow;

Aroma: delicate, characteristic of the variety;

Taste: dry, harmonious, fresh-bodied;

Minimum total alcoholic strength by volume: 11,00 %;

Minimum sugar-free extract: 14,0 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 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

13.   ‘Colli Berici’ Pinot Bianco – Wine category

CONCISE TEXTUAL DESCRIPTION

Colour: pale straw yellow;

Aroma: delicately intense, characteristic of the variety;

Taste: harmonious, round, velvety;

Minimum total alcoholic strength by volume: 11,00 %;

Minimum sugar-free extract: 14,0 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 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

14.   ‘Colli Berici’ Pinot Nero – Wine category

CONCISE TEXTUAL DESCRIPTION

Colour: ruby red tending to orangey with age;

Aroma: delicate;

Taste: dry and flavourful;

Minimum total alcoholic strength by volume: 11,00 %;

Minimum sugar-free extract: 18,0 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 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

15.   ‘Colli Berici’ Pinot Grigio – Wine category

CONCISE TEXTUAL DESCRIPTION

Colour: from straw yellow to copper yellow;

Aroma: delicate, pleasant, characteristic of the variety;

Taste: dry, harmonious, velvety;

Minimum total alcoholic strength by volume: 11,00 %;

Minimum sugar-free extract: 14,0 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 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

16.   ‘Colli Berici’ Chardonnay – Wine category

CONCISE TEXTUAL DESCRIPTION

Colour: straw yellow with pale greenish tints;

Aroma: delicate, characteristic of the variety, fine, pleasant;

Taste: dry, harmonious, smooth, characteristic of the variety;

Minimum total alcoholic strength by volume: 11,00 %;

Minimum sugar-free extract: 14,0 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 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

17.   ‘Colli Berici’ Manzoni Bianco – Wine category

CONCISE TEXTUAL DESCRIPTION

Colour: straw yellow;

Aroma: delicate, mild, characteristic of the variety;

Taste: dry, harmonious;

Minimum total alcoholic strength by volume: 11,00 %;

Minimum sugar-free extract: 14,0 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 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

18.   ‘Colli Berici’ Tai Rosso – Wine category

CONCISE TEXTUAL DESCRIPTION

Colour: pale ruby red;

Aroma: vinous, characteristic of the variety;

Taste: pleasant, slightly bitter and harmonious with just the right amount of tannins;

Minimum total alcoholic strength by volume: 11,00 %;

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 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

19.   ‘Colli Berici’ Tai Rosso Riserva – Wine category

CONCISE TEXTUAL DESCRIPTION

Colour: intense ruby red;

Aroma: vinous, intense, characteristic of the variety;

Taste: pleasant, slightly bitter and harmonious with just the right amount of tannins;

Minimum total alcoholic strength by volume: 12,00 %;

Minimum sugar-free extract: 20,0 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 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

20.   ‘Colli Berici’ Tai Rosso Spumante – Quality sparkling wine category

CONCISE TEXTUAL DESCRIPTION

Foam: fine and long-lasting;

Colour: pale ruby red;

Aroma: fruity, intense, characteristic of the variety;

Taste: from brut to demi-sec; fresh, lively, fruity, slightly bitter;

Minimum total alcoholic strength by volume: 11,00 %;

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 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)

21.   ‘Colli Berici’ Merlot – Wine category

CONCISE TEXTUAL DESCRIPTION

Colour: ruby red;

Aroma: vinous, pleasantly intense, characteristic of the variety;

Taste: soft, harmonious, full-bodied;

Minimum total alcoholic strength by volume: 11,00 %;

Minimum sugar-free extract: 18,0 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 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

22.   ‘Colli Berici’ Merlot Riserva – Wine category

CONCISE TEXTUAL DESCRIPTION

Colour: deep ruby red;

Aroma: vinous, pleasantly intense, characteristic of the variety;

Taste: soft, harmonious, full-bodied;

Minimum total alcoholic strength by volume: 12,50 %;

Minimum sugar-free extract: 20,0 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 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

23.   ‘Colli Berici’ Cabernet – Wine category

CONCISE TEXTUAL DESCRIPTION

Colour: deep ruby red;

Aroma: pleasantly intense, characteristic of the variety;

Taste: dry and robust with just the right amount of tannins;

Minimum total alcoholic strength by volume: 11,00 %;

Minimum sugar-free extract: 18,0 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 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

24.   ‘Colli Berici’ Cabernet Riserva – Wine category

CONCISE TEXTUAL DESCRIPTION

Colour: deep ruby red tending to garnet with age;

Aroma: pleasantly intense, characteristic of the variety;

Taste: dry and robust with just the right amount of tannins;

Minimum total alcoholic strength by volume: 12,00 %;

Minimum sugar-free extract: 20,0 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 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

25.   ‘Colli Berici’ Cabernet Sauvignon – Wine category

CONCISE TEXTUAL DESCRIPTION

Colour: intense ruby red;

Aroma: vinous, characteristic of the variety, intense;

Taste: more or less dry, round, velvety;

Minimum total alcoholic strength by volume: 11,00 %;

Minimum sugar-free extract: 18,0 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 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

26.   ‘Colli Berici’ Cabernet Sauvignon Riserva – Wine category

CONCISE TEXTUAL DESCRIPTION

Colour: intense ruby red, tending to garnet with age;

Aroma: vinous, intense, lingering;

Taste: more or less dry, round, velvety;

Minimum total alcoholic strength by volume: 12,50 %;

Minimum sugar-free extract: 22,0 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 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

27.   ‘Colli Berici’ Cabernet Franc – Wine category

CONCISE TEXTUAL DESCRIPTION

Colour: intense ruby red;

Aroma: vinous, characteristic of the variety, intense;

Taste: dry, round;

Minimum total alcoholic strength by volume: 11,00 %;

Minimum sugar-free extract: 18,0 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 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

28.   ‘Colli Berici’ Cabernet Franc Riserva – Wine category

CONCISE TEXTUAL DESCRIPTION

Colour: intense ruby red, tending to garnet with age;

Aroma: characteristic of the variety, lingering;

Taste: dry, round;

Minimum total alcoholic strength by volume: 12,00 %;

Minimum sugar-free extract: 20,0 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 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

29.   ‘Colli Berici’ Carmenère – Wine category

CONCISE TEXTUAL DESCRIPTION

Colour: deep ruby red;

Aroma: pleasantly intense, characteristic of the variety;

Taste: dry and robust with just the right amount of tannins;

Minimum total alcoholic strength by volume: 11,00 %;

Minimum sugar-free extract: 18,0 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 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

30.   ‘Colli Berici’ Carmenère Riserva – Wine category

CONCISE TEXTUAL DESCRIPTION

Colour: deep ruby red tending to garnet with age;

Aroma: intense, characteristic of the variety;

Taste: dry and robust with just the right amount of tannins;

Minimum total alcoholic strength by volume: 12,00 %;

Minimum sugar-free extract: 20,0 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 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

31.   ‘Colli Berici’ Barbarano Rosso/‘Colli Berici’ Barbarano – Wine category

CONCISE TEXTUAL DESCRIPTION

Colour: pale ruby red;

Aroma: vinous, intense, characteristic of the variety;

Taste: pleasant and harmonious with just the right amount of tannins;

Minimum total alcoholic strength by volume: 11,00 %;

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 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

32.   ‘Colli Berici’ Barbarano Rosso/‘Colli Berici’ Barbarano Riserva – Wine category

CONCISE TEXTUAL DESCRIPTION

Colour: intense ruby red;

Aroma: vinous, intense, characteristic of the variety;

Taste: slightly bitter and harmonious with just the right amount of tannins;

Minimum total alcoholic strength by volume: 13,00 %;

Minimum sugar-free extract: 20,0 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 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

33.   ‘Colli Berici’ Barbarano Rosso/‘Colli Berici’ Barbarano Spumante – Quality sparkling wine category

CONCISE TEXTUAL DESCRIPTION

Foam: fine and long-lasting;

Colour: pale ruby red;

Aroma: intense, with hints of raspberries and currants;

Taste: from brut to demi-sec; fresh, lively, fruity, slightly bitter;

Minimum total alcoholic strength by volume: 11,50 %;

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 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.   Essential oenological practices

–

b.   Maximum yields

| 1. | Bianco, Bianco Spumante, Bianco Passito |
| --- | --- |

1.

Bianco, Bianco Spumante, Bianco Passito

16 000 kg of grapes per hectare

| 2. | Bianco Superiore, Garganega |
| --- | --- |

2.

Bianco Superiore, Garganega

14 000 kg of grapes per hectare

| 3. | Rosso |
| --- | --- |

3.

Rosso

15 000 kg of grapes per hectare

| 4. | Rosso Superiore |
| --- | --- |

4.

Rosso Superiore

13 500 kg of grapes per hectare

| 5. | Rosso Riserva |
| --- | --- |

5.

Rosso Riserva

12 500 kg of grapes per hectare

| 6. | Chardonnay, Spumante (classic method), Rosé Spumante (classic method), Merlot, Merlot Riserva |
| --- | --- |

6.

Chardonnay, Spumante (classic method), Rosé Spumante (classic method), Merlot, Merlot Riserva

13 000 kg of grapes per hectare

| 7. | Tai, Sauvignon, Pinot Bianco, Pinot Nero, Pinot Grigio, Manzoni Bianco, Tai Rosso, Tai Rosso Riserva, Tai Rosso Spumante |
| --- | --- |

7.

Tai, Sauvignon, Pinot Bianco, Pinot Nero, Pinot Grigio, Manzoni Bianco, Tai Rosso, Tai Rosso Riserva, Tai Rosso Spumante

12 000 kg of grapes per hectare

| 8. | Cabernet, Cabernet Riserva, Cabernet Sauvignon, Cabernet Sauvignon Riserva, Cabernet Franc, Cabernet Franc Riserva |
| --- | --- |

8.

Cabernet, Cabernet Riserva, Cabernet Sauvignon, Cabernet Sauvignon Riserva, Cabernet Franc, Cabernet Franc Riserva

12 000 kg of grapes per hectare

| 9. | Carmenère, Carmenère Riserva |
| --- | --- |

9.

Carmenère, Carmenère Riserva

12 000 kg of grapes per hectare

6.   Demarcated geographical area

| A. | The production area of ‘Colli Berici’ PDO wines covers the entire administrative territory of the municipalities of Albettone, Alonte, Altavilla, Arcugnano, Barbarano Vicentino, Brendola, Castegnero, Grancona, Mossano, Nanto, Orgiano, San Germano dei Berici, Sovizzo, Villaga and Zovencedo; and part of the administrative territory of the municipalities of Asigliano Veneto, Campiglia dei Berici, Creazzo, Longare, Lonigo, Montebello Vicentino, Montecchio Maggiore, Montegalda, Montegaldella, Monteviale, Sarego, Sossano and Vicenza. |
| --- | --- |

A.

The production area of ‘Colli Berici’ PDO wines covers the entire administrative territory of the municipalities of Albettone, Alonte, Altavilla, Arcugnano, Barbarano Vicentino, Brendola, Castegnero, Grancona, Mossano, Nanto, Orgiano, San Germano dei Berici, Sovizzo, Villaga and Zovencedo; and part of the administrative territory of the municipalities of Asigliano Veneto, Campiglia dei Berici, Creazzo, Longare, Lonigo, Montebello Vicentino, Montecchio Maggiore, Montegalda, Montegaldella, Monteviale, Sarego, Sossano and Vicenza.

| B. | The production area of ‘Colli Berici’ Barbarano PDO wines covers part of the administrative territory of the municipalities of Longare, Castegnero, Villaga, Barbarano Vicentino, Mossano and Nanto.
  The boundaries of this area are defined as follows:
  Starting from Palazzo Bianco in Lumignano, municipality of Longare, it runs along the municipal road to Castegnero past the 21 m elevation point and through the centre of the village. It continues along that road until it joins the track forming the boundary between Costalunga and Cozza, leaving it at the junction with the Dei Monti provincial road at an elevation of 23 m. It continues along the municipal road through the centre of the village up to an elevation of 24 m, turning left at an elevation of 25 m and continuing along that road as far as Cà Ghiotto (elevation 21 m). Continuing straight, it passes through the Gianesini Orfalia farm gate and runs along the track bordered by the ditch until it again joins the municipal road to Mossano at an elevation of 18 m. It then turns right in a north-easterly direction towards Villa Montruglio up to the point where it joins the altitude line marking the contour of the hill, following it as far as Palù where it joins the municipal road to Mossano. It continues along the contour line, passing the elevation mark of 20 m at Pozzole, 21 m, 19 m and 20 m at Cà Salvi before it again joins the Dorsale dei Berici provincial road. Turning right, it runs along that road as far as the junction with the Sottocosta municipal road and then continues along that road up to an elevation of 19 m. It then turns right, reaching an elevation of 28 m, then left along the path as far as Casa Faggionato (elevation 25 m). From there it follows the altitude line marking the contour of the hill until it again joins the Dorsale dei Berici provincial road, following that road southwards as far as the junction with the road to Villaga at an elevation of 19 m. It then turns right, following the municipal road as far as Toara, passing through Case Paradiso (elevation 23 m), and from there continues southwards via elevation points 21 m and 20 m, Bagno di Villaga and Forno. Just after the 21 m elevation mark it then turns right, and continuing westwards past Cà Oche it turns right via elevations of 22 m, 19 m and the Ronca Salgan road. From Toara it follows the road to Pozzolo, continuing straight at the first bend via an elevation of 20 m and the Tapparo stream, and then continues to the border in a north-westerly direction past the 22 m elevation point, until it joins the path above the village of Tarche (elevation 96 m).
  Here it joins the road to Pozzolo, which it follows as far as the junction with the municipal road to Barbarano. After Crosaron and an elevation of 192 m, it continues along the contour line (elevation 200 m) past Colonia de Giovanni as far as the Dorsale dei Berici road, which it crosses close to the 206 m elevation point. From there it continues along the edge of the woods beneath Monte della Cengia, passing the 356 m, 250 m and 290 m elevation points, and again joins the municipal road from Mossano to Crosara. It follows that road as far as Cà Leonardi and then continues along the edge of the woods, passing above Cà Rigo, as far as Cà Marziai. From there it runs along the cart road until it joins the Nanto-Monti municipal road at Monte della Torretta. It continues eastwards along that municipal road as far as Chiesa Vecchia di Nanto. From there it continues northwards along the edge of the woods, passing above Cà Lunardi (elevation 193 m), continues past the 106 m elevation point and then north of Castegnero at an elevation of 93 m. From there it continues along the contour line (elevation 100 m) as far as the Lumignano cemetery. It continues past the 73 m and 25 m elevation points as far as Palazzo Bianco, the point of departure. The area also includes the hills around Castello di Belvedere, defined by the contour line at an elevation of 28 m. |
| --- | --- |

B.

The production area of ‘Colli Berici’ Barbarano PDO wines covers part of the administrative territory of the municipalities of Longare, Castegnero, Villaga, Barbarano Vicentino, Mossano and Nanto.

The boundaries of this area are defined as follows:

Starting from Palazzo Bianco in Lumignano, municipality of Longare, it runs along the municipal road to Castegnero past the 21 m elevation point and through the centre of the village. It continues along that road until it joins the track forming the boundary between Costalunga and Cozza, leaving it at the junction with the Dei Monti provincial road at an elevation of 23 m. It continues along the municipal road through the centre of the village up to an elevation of 24 m, turning left at an elevation of 25 m and continuing along that road as far as Cà Ghiotto (elevation 21 m). Continuing straight, it passes through the Gianesini Orfalia farm gate and runs along the track bordered by the ditch until it again joins the municipal road to Mossano at an elevation of 18 m. It then turns right in a north-easterly direction towards Villa Montruglio up to the point where it joins the altitude line marking the contour of the hill, following it as far as Palù where it joins the municipal road to Mossano. It continues along the contour line, passing the elevation mark of 20 m at Pozzole, 21 m, 19 m and 20 m at Cà Salvi before it again joins the Dorsale dei Berici provincial road. Turning right, it runs along that road as far as the junction with the Sottocosta municipal road and then continues along that road up to an elevation of 19 m. It then turns right, reaching an elevation of 28 m, then left along the path as far as Casa Faggionato (elevation 25 m). From there it follows the altitude line marking the contour of the hill until it again joins the Dorsale dei Berici provincial road, following that road southwards as far as the junction with the road to Villaga at an elevation of 19 m. It then turns right, following the municipal road as far as Toara, passing through Case Paradiso (elevation 23 m), and from there continues southwards via elevation points 21 m and 20 m, Bagno di Villaga and Forno. Just after the 21 m elevation mark it then turns right, and continuing westwards past Cà Oche it turns right via elevations of 22 m, 19 m and the Ronca Salgan road. From Toara it follows the road to Pozzolo, continuing straight at the first bend via an elevation of 20 m and the Tapparo stream, and then continues to the border in a north-westerly direction past the 22 m elevation point, until it joins the path above the village of Tarche (elevation 96 m).

Here it joins the road to Pozzolo, which it follows as far as the junction with the municipal road to Barbarano. After Crosaron and an elevation of 192 m, it continues along the contour line (elevation 200 m) past Colonia de Giovanni as far as the Dorsale dei Berici road, which it crosses close to the 206 m elevation point. From there it continues along the edge of the woods beneath Monte della Cengia, passing the 356 m, 250 m and 290 m elevation points, and again joins the municipal road from Mossano to Crosara. It follows that road as far as Cà Leonardi and then continues along the edge of the woods, passing above Cà Rigo, as far as Cà Marziai. From there it runs along the cart road until it joins the Nanto-Monti municipal road at Monte della Torretta. It continues eastwards along that municipal road as far as Chiesa Vecchia di Nanto. From there it continues northwards along the edge of the woods, passing above Cà Lunardi (elevation 193 m), continues past the 106 m elevation point and then north of Castegnero at an elevation of 93 m. From there it continues along the contour line (elevation 100 m) as far as the Lumignano cemetery. It continues past the 73 m and 25 m elevation points as far as Palazzo Bianco, the point of departure. The area also includes the hills around Castello di Belvedere, defined by the contour line at an elevation of 28 m.

7.   Main wine grapes variety(ies)

| | Cabernet Franc N. – Cabernet |
| --- | --- |

Cabernet Franc N. – Cabernet

| | Cabernet Sauvignon N. – Cabernet |
| --- | --- |

Cabernet Sauvignon N. – Cabernet

| | Carmenère N. - Cabernet |
| --- | --- |

Carmenère N. - Cabernet

| | Chardonnay B. |
| --- | --- |

Chardonnay B.

| | Durella B. – Durello |
| --- | --- |

Durella B. – Durello

| | Garganega B. |
| --- | --- |

Garganega B.

| | Grapariol B. |
| --- | --- |

Grapariol B.

| | Incrocio Bianco Fedit 51 C.S.G.B. |
| --- | --- |

Incrocio Bianco Fedit 51 C.S.G.B.

| | Manzoni Bianco B. – Incrocio Manzoni 6.0.13 B. |
| --- | --- |

Manzoni Bianco B. – Incrocio Manzoni 6.0.13 B.

| | Marzemina Bianca B. – Marzemina |
| --- | --- |

Marzemina Bianca B. – Marzemina

| | Merlot N. |
| --- | --- |

Merlot N.

| | Pinot Bianco B. |
| --- | --- |

Pinot Bianco B.

| | Pinot Grigio |
| --- | --- |

Pinot Grigio

| | Pinot Nero N. |
| --- | --- |

Pinot Nero N.

| | Riesling Italico B. – Riesling |
| --- | --- |

Riesling Italico B. – Riesling

| | Riesling Renano B. – Riesling |
| --- | --- |

Riesling Renano B. – Riesling

| | Sauvignon B. |
| --- | --- |

Sauvignon B.

| | Tocai Friulano B. – Tai |
| --- | --- |

Tocai Friulano B. – Tai

| | Tocai Rosso N. – Tai Rosso |
| --- | --- |

Tocai Rosso N. – Tai Rosso

| | Trebbiano di Soave B. – Trebbiano |
| --- | --- |

Trebbiano di Soave B. – Trebbiano

| | Trebbiano Toscano B. – Trebbiano |
| --- | --- |

Trebbiano Toscano B. – Trebbiano

| | Vespaiola B. |
| --- | --- |

Vespaiola B.

8.   Description of the link(s)

8.1.   ‘Colli Berici’ – All categories: Wine, Quality sparkling wine

Natural factors

The Berici hills (Colli Berici, also known as Monti Berici), are the last outcrops of the Alpine foothills and the most notable landscape feature south of Vicenza. They are undulating hills of moderate altitude (300-400 m) formed by tectonic folding and upthrust and by scattered volcanic cones. This land of hills and foothills is almost exclusively made up of a series of sedimentary calcareous rock formations that over time have turned into stony red clay soils. Also, numerous outcrops of basalt rock and volcanic tuff have given rise to soils rich in mineral salts. Due to the depressions, sinkholes and caves typical of karst limestone landforms, the Berici hills have good drainage conditions and sometimes a certain water scarcity. Lake Fimon is the only natural basin in this area.

The landscape is enhanced by the alternation between hilly slopes and valleys, the particular lie of the slopes and an altitude affording protection from mist and late frosts and enhancing the radiation of the sun, ensuring a long daily exposure to light in the months that are crucial for the growth of the vine and the ripening of the grape bunches.

The Berici hills enjoy a microclimate that is very well suited to winegrowing, with particularly mild temperatures until late autumn, a good temperature range between day and night and low annual precipitation (500-600 mm).

Historical and human factors

It is said that from the 13th century, the northern part of the Berici hills was entirely given over to vines, as were the Barbarano hills owned by the Bishop of Vicenza, who laid down the time of harvesting and processing to ensure that farmers did not become distracted from tending their vines during the most suitable period. Furthermore, local wines were aged in the caves of the Berici hills, where darkness and constant low temperatures ensured good storage conditions. In 1290, in Costozza, commercial and technical rules were laid down as well as rules designed to protect the area’s vineyards and wines.

The rise of the Venetian Republic gave a strong boost to winegrowing. In the 19th century the Archduke of Austria commissioned research on Lombardy-Venetia wines, where some technical and vine selection aspects were studied, including for wines from the Berici hills.

Besides the two vine varieties that are native to the Berici hills, Garganega and Tocai Rosso, international varieties were imported from France, in particular the Bordeaux area, from the early 19th century. Planted in the Berici hills, these varieties have over time developed distinctive features as they adapted to the local soil and climate. Cabernet Franc from the Berici hills was the first Cabernet DOC in Italy. As production was revived in the 1950s, the quality and growing methods were gradually refined along with the way production is organised, and on 20 September 1973 the Italian Ministry recognised ‘Colli Berici’ as a controlled designation of origin (Denominazione d’origine Controllata, DOC).

8.2.   ‘Colli Berici’ – Wine category

Causal interaction between features of the geographical area and the quality and characteristics of the product essentially attributable to the geographical environment:

The specific characteristics of ‘Colli Berici’ wines in the wine category are the result of soil and climate conditions in the production area combined with human factors that have had, and continue to have, an impact on the oenological potential of the grapes and on the processing technologies.

Native and non-native vine varieties are grown on the land considered to be the most suitable for each variety in terms of soil and climate, leading to the production of distinctive, high-quality wines.

Limited availability of water, due to karstic sinkholes with good drainage and low annual precipitation, contains the vegetative growth of the vines, which is essential to ensure the quality production of particularly concentrated wines. The composition of the soil, which is skeletal to sometimes very skeletal (35 % - 75 %), rich in mineral salts and calcareous rock of karstic origin and with good drainage, determines the structure and characteristics of the red wines; these have a high anthocyanin and polyphenol content, a deep colour and a good tannic flavour with notes of ripe fruit and spices. In particular, wines made from the Tai Rosso, Carmenère and Merlot varieties grown in these soils develop complex and mature phenolic notes that are balanced with fruity and spicy notes.

In areas with predominantly basalt soils originating from volcanic cones, the quality of the soils helps bring out the delicate aromas and fragrance of ‘Colli Berici’ white wines with their strong flavour and fresh and fruity aromas. In particular, wines made from Garganega and Pinot Bianco grapes have a more complex aroma and taste.

Garganega is the variety most frequently used to produce Passito (raisined) wine.

Drying is carried out in drying lodges (premises traditionally used for drying). The length of the drying period is variable and depends on the characteristics that the winemaker wishes to bring out in the end product by means of this technique.

Drying is favoured by the marked variation in temperature between day and night, in particular during late summer and autumn, and by the winds sweeping down the hillsides of this region from the Alps.

Bunches with a loose-packed structure, i.e. with plenty of space between the grapes, are particularly well suited to being dried and they are selected in the vineyard at the time of the harvest. Grapes to be dried and made into raisined wine are harvested about ten days earlier than grapes to make dry wine to obtain a higher acidity content able to balance the sugar content of the wine produced.

8.3.   ‘Colli Berici’ – Quality sparkling wine category

Causal interaction between features of the geographical area and the quality and characteristics of the product essentially attributable to the geographical environment:

The specific characteristics of ‘Colli Berici’ wines in the quality sparkling wine category are the result of soil and climate conditions in the production area combined with human factors that have had, and continue to have, an impact on the oenological potential of the grapes and on the processing technologies.

Specifically, the production area environment is characterised by mild springs, favouring germination of very early varieties, and summers that are not too hot, thanks to which the grapes do not ripen too early and maintain a high acidity to sugar ratio.

Sparkling wine production has benefited from the presence in the region of the Oenological School of Conegliano, which has provided highly specialised training in the processes of making sparkling wine since the late 19th century.

This specialisation has allowed operators to identify the varieties most suitable for producing sparkling wine and to improve vineyard management, from the selection of the rootstock to the training system to canopy management. All these aspects are essential in order to obtain grapes suited for the cuvées intended to be processed into quality sparkling wine with the required organoleptic characteristics of freshness and elegance.

The grapes are usually harvested earlier than those intended for the production of still wines to guarantee the right balance between sugars and acidity required to make quality sparkling wine. The base wine is usually made from a single variety, with any other components blended in at the stage of making the cuvée.

‘Colli Berici’ Spumante (classic method) and ‘Colli Berici’ Spumante Rosato (classic method) are made using the traditional method of secondary fermentation in the bottle, adapted over time to take account of technical and scientific advances. Predefined quality objectives apply in order to obtain fine and fruity wines with the delicate hints of yeast typical of secondary fermentation in the bottle and with a sugar content ranging from extra-brut to demi-sec.

‘Colli Berici’ Bianco Spumante, ‘Colli Berici’ Tai Rosso Spumante and ‘Colli Berici’ Barbarano Spumante quality sparkling wines are the result of technological innovation in the tank fermentation processes, which has helped make the yeast transformation process more efficient. This has improved the wines’ olfactory profile and specific organoleptic properties by bringing out, in particular, their freshness and aromas intrinsically linked to an environment that is ideally suited to making such wines. These types have a sugar content ranging from brut to demi-sec.

The uniqueness and distinctiveness of quality sparkling wines from the ‘Colli Berici’ PDO area are therefore the result of the pH and acidity balance, which enhances the pleasing aroma and therefore the overall elegance of the wines, which are the final result of suitable winemaking processes.

9.   Essential further conditions

Specific rules on packaging

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Legal framework:

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In national legislation

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Type of further condition:

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Additional provisions relating to labelling

Description of the condition:

‘Colli Berici’ PDO wines must be marketed in traditional glass bottles of up to 9 litres, closed – with the exception of sparkling wines – with a cork stopper, a screw cap with a long skirt or a T-shaped glass stopper.

Stoppers used for sparkling wines must comply with the EU legislation in force.

For ‘Colli Berici’ PDO wines in the wine category, a wine skin of polyethylene or polyester multi-layered plastic enclosed in a box of cardboard or any other rigid material, with a capacity of up to 20 litres, may be used as an alternative to glass bottles. Such alternative containers may not, however, be used for the Superiore or Riserva types.

Link to the product specification

https://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/17001

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

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