# C_2021231EN.01001101.xml

| 16.6.2021 | EN | Official Journal of the European Union | C 231/11 |
| --- | --- | --- | --- |

16.6.2021

EN

Official Journal of the European Union

C 231/11

---

Publication of an application for approval of an amendment, which is not minor, to a product specification pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

(2021/C 231/07)

This publication confers the right to oppose the amendment application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1) within three months from the date of this publication.

APPLICATION FOR APPROVAL OF AN AMENDMENT TO THE PRODUCT SPECIFICATION OF PROTECTED DESIGNATIONS OF ORIGIN/PROTECTED GEOGRAPHICAL INDICATIONS WHICH IS NOT MINOR

Application for approval of an amendment in accordance with the first subparagraph of Article 53(2), of Regulation (EU) No 1151/2012

’Aceto Balsamico di Modena’

EU No: PGI-IT-0430-AM01 – 23 November 2018

PDO ( ) PGI (X)

1.   Applicant group and legitimate interest

| Consorzio Tutela Aceto Balsamico di Modena |
| --- |
| Via Ganaceto 134, 41121 Modena, Italy |
| Tel. +39 059208621 |
| Email: segreteria@consorziobalsamico.it |

Consorzio Tutela Aceto Balsamico di Modena

Via Ganaceto 134, 41121 Modena, Italy

Tel. +39 059208621

Email: segreteria@consorziobalsamico.it

The Consorzio Tutela Aceto Balsamico di Modena is entitled to submit an amendment application pursuant to Article 13(1) of Decree No 12511 of 14 October 2013 of the Ministry of Agricultural, Food and Forestry Policy.

2.   Member State or Third Country

Italy

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

| ☐ | Name of product |
| --- | --- |

☐

Name of product

| ☒ | Description of product |
| --- | --- |

☒

Description of product

| ☐ | Geographical area |
| --- | --- |

☐

Geographical area

| ☒ | Proof of origin |
| --- | --- |

☒

Proof of origin

| ☒ | Method of production |
| --- | --- |

☒

Method of production

| ☐ | Link |
| --- | --- |

☐

Link

| ☒ | Labelling |
| --- | --- |

☒

Labelling

| ☒ | Other [packaging] |
| --- | --- |

☒

Other [packaging]

4.   Type of amendment(s)

| ☒ | Amendment to product specification of a registered PDO or PGI not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012. |
| --- | --- |

☒

Amendment to product specification of a registered PDO or PGI not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012.

| ☐ | Amendment to product specification of registered PDO or PGI for which a Single Document (or equivalent) has not been published not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 |
| --- | --- |

☐

Amendment to product specification of registered PDO or PGI for which a Single Document (or equivalent) has not been published not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

5.   Amendment(s)

5.1.   Description of product

| — | Point 4.2 of the summary and point 3.2 of the single document |
| --- | --- |

—

Point 4.2 of the summary and point 3.2 of the single document

The following first paragraph has been added:

| | ‘Aceto Balsamico di Modena’ is a vinegar produced according to the following provisions and which has the characteristics set out below. |
| --- | --- |

‘Aceto Balsamico di Modena’ is a vinegar produced according to the following provisions and which has the characteristics set out below.

This amendment to the wording has the purpose of specifying the type of product to which the designation refers.

| — | Point 4.2 of the summary and point 3.2 of the single document






  — | Aroma: persistent, delicate and slightly acidic with woody overtones, |
| --- | --- | --- |

—

Point 4.2 of the summary and point 3.2 of the single document

—

Aroma: persistent, delicate and slightly acidic with woody overtones,

| — | Taste: bitter-sweet, balanced, |
| --- | --- |

—

Taste: bitter-sweet, balanced,

have been amended to read:

| — | Aroma: distinctive, long-lasting, intense and subtle, pleasantly acidic, possibly with woody notes, |
| --- | --- |

—

Aroma: distinctive, long-lasting, intense and subtle, pleasantly acidic, possibly with woody notes,

| — | Taste: sweet and sour, balanced, pleasant and distinctive. |
| --- | --- |

—

Taste: sweet and sour, balanced, pleasant and distinctive.

This amendment was made to align the description of the product provided in the summary with that of the product specification. It is therefore an amendment to the wording which does not entail any change to the characteristics of the aroma or flavour of ‘Aceto Balsamico di Modena’.

| — | Article 2, first paragraph, fifth indent, of the product specification

  density at 20 °C: not less than 1,06 for the matured product, |
| --- | --- |

—

Article 2, first paragraph, fifth indent, of the product specification

density at 20 °C: not less than 1,06 for the matured product,

has been supplemented as follows:

| | density at 20 °C: not less than 1,06 for the matured product, not less than 1,15 for the ‘aged’ product |
| --- | --- |

density at 20 °C: not less than 1,06 for the matured product, not less than 1,15 for the ‘aged’ product

Along with ageing, high density is a very important quality factor for consumers. The aim of this amendment is to encourage the production of products of high ‘perceived quality’ sought by consumers in that category; thanks to the ageing period of at least three years, these products are clearly differentiated in terms of price from the product termed ‘affinato’, which is matured in wood for less than 3 years.

This amendment also concerns point 4.2 of the summary and applies to point 3.2 of the single document

| — | Article 2, first paragraph, eighth indent of the product specification:

  Minimum total acidity: 6 per cent |
| --- | --- |

—

Article 2, first paragraph, eighth indent of the product specification:

Minimum total acidity: 6 per cent

has been supplemented as follows:

| | Minimum total acidity: 6 % for the matured product and 5,5 % for the aged product |
| --- | --- |

Minimum total acidity: 6 % for the matured product and 5,5 % for the aged product

Given the current limit, this amendment is aimed at factoring into the production system the possible physiological drop in the acidity level over the three-year ageing period.

Now that this amendment referring to the minimum percentage acidity and density has been introduced, ‘Aceto Balsamico di Modena’ will be classified in two categories:

| — | Aceto Balsamico di Modena: matured in wood for a period of between 60 days and 3 years, total acidity not less than 6 %, density at 20 oC not less than 1,06 |
| --- | --- |

—

Aceto Balsamico di Modena: matured in wood for a period of between 60 days and 3 years, total acidity not less than 6 %, density at 20 oC not less than 1,06

| — | Aceto Balsamico di Modena ‘invecchiato’ [aged]: aged in wood for a period of more than 3 years, total acidity not less than 5,5 % density at 20 oC not less than 1,15. |
| --- | --- |

—

Aceto Balsamico di Modena ‘invecchiato’ [aged]: aged in wood for a period of more than 3 years, total acidity not less than 5,5 % density at 20 oC not less than 1,15.

This amendment also concerns point 4.2 of the summary and applies to point 3.2 of the single document

| — | The following third paragraph has been added to Article 2 of the product specification:

  Should deviations from the parameters referred to in this article be observed, a procedure is allowed whereby the product concerned may be corrected by adding a certain quantity of raw materials (wine vinegar and cooked or concentrated grape must) up to a maximum of 3 % by mass. Where this correction procedure is required, it is carried out at the end of the maturing or ageing period and in any case before the product is certified. |
| --- | --- |

—

The following third paragraph has been added to Article 2 of the product specification:

Should deviations from the parameters referred to in this article be observed, a procedure is allowed whereby the product concerned may be corrected by adding a certain quantity of raw materials (wine vinegar and cooked or concentrated grape must) up to a maximum of 3 % by mass. Where this correction procedure is required, it is carried out at the end of the maturing or ageing period and in any case before the product is certified.

The purpose of this amendment is to regulate the procedure to correct the product where there are deviations from the analytical limits laid down in the product specification by introducing a maximum limit beyond which corrective actions are not possible.

This amendment also concerns point 4.2 of the summary and applies to point 3.2 of the single document

5.2.   Proof of origin

| — | Article 4, first paragraph, of the product specification: |
| --- | --- |

—

Article 4, first paragraph, of the product specification:

the following sentence:

| | This process – with the inspection body keeping registers of the cadastral parcels on which the grapes are grown and of the grape growers, must producers, processors and bottlers – coupled with the timely reporting to the inspection body of the quantities produced and the quantities packaged and labelled, guarantees product traceability. |
| --- | --- |

This process – with the inspection body keeping registers of the cadastral parcels on which the grapes are grown and of the grape growers, must producers, processors and bottlers – coupled with the timely reporting to the inspection body of the quantities produced and the quantities packaged and labelled, guarantees product traceability.

has been amended as follows:

| | This process – with the inspection body keeping registers of the cadastral parcels on which the grapes of the seven varieties listed in Article 5 are grown and of the grape growers, must and wine vinegar producers, processors and bottlers – coupled with the timely reporting to the inspection body of the quantities produced and the quantities packaged and labelled, guarantees product traceability. |
| --- | --- |

This process – with the inspection body keeping registers of the cadastral parcels on which the grapes of the seven varieties listed in Article 5 are grown and of the grape growers, must and wine vinegar producers, processors and bottlers – coupled with the timely reporting to the inspection body of the quantities produced and the quantities packaged and labelled, guarantees product traceability.

The insertion of the reference to ‘of the seven varieties listed in Article 5’ does not make any substantial changes; it was introduced solely for the purpose of ensuring that the text is clear. This amendment is also intended to supplement the current text by including wine vinegar producers in the categories of parties who are subject to inspection. Establishing, in the list of parties subject to inspection, a section for to wine vinegar producers is a necessary step to ensure the maximum transparency of the entire production chain by indicating all the suppliers of the raw materials used to produce ‘Aceto Balsamico di Modena’ and testing these raw materials by means of the isotopic analyses to verify compliance with the limits set out in the product specification.

This amendment also concerns the first paragraph of point 4.4 of the summary.

5.3.   Method of production

| — | Article 5, first paragraph, of the product specification:

  ‘Aceto Balsamico di Modena’ is produced using specific, traditional techniques, from grape must obtained from grapes of the following varieties: Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana and Montuni, partially fermented and/or cooked and/or concentrated, with the addition of a quantity of vinegar that has been aged for at least 10 years to give the product its typical organoleptic characteristics, and with the addition of at least 10 % of vinegar produced from the acetification of wine only. |
| --- | --- |

—

Article 5, first paragraph, of the product specification:

‘Aceto Balsamico di Modena’ is produced using specific, traditional techniques, from grape must obtained from grapes of the following varieties: Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana and Montuni, partially fermented and/or cooked and/or concentrated, with the addition of a quantity of vinegar that has been aged for at least 10 years to give the product its typical organoleptic characteristics, and with the addition of at least 10 % of vinegar produced from the acetification of wine only.

has been supplemented as follows:

| | ‘Aceto Balsamico di Modena’ is produced using specific, traditional techniques, from grape must obtained from grapes of the following varieties: Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana and Montuni, partially fermented and/or cooked and/or concentrated, with the addition of a quantity of vinegar that has been aged for at least 10 years to give the product its typical organoleptic characteristics, and with the addition of at least 10 % of vinegar produced from the acetification of wine only in accordance with the following isotope ratios:







  — | 13C/12C ratio (expressed as
  δ13C) in acetic acid: from -29,3 ‰ to -24,3 ‰; |
| --- | --- | --- |

‘Aceto Balsamico di Modena’ is produced using specific, traditional techniques, from grape must obtained from grapes of the following varieties: Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana and Montuni, partially fermented and/or cooked and/or concentrated, with the addition of a quantity of vinegar that has been aged for at least 10 years to give the product its typical organoleptic characteristics, and with the addition of at least 10 % of vinegar produced from the acetification of wine only in accordance with the following isotope ratios:

—

13C/12C ratio (expressed as
  δ13C) in acetic acid: from -29,3 ‰ to -24,3 ‰;

| — | 18O/16O ratio (expressed as δ18O) in water, for wine vinegar with an acidity of over 9 %: not less than -2 ‰; |
| --- | --- |

—

18O/16O ratio (expressed as δ18O) in water, for wine vinegar with an acidity of over 9 %: not less than -2 ‰;

| — | 18O/16O ratio (expressed as δ

  18O) in water, for wine vinegar with an acidity of between 9 % and 6 %: not less than -5 ‰; |
| --- | --- |

—

18O/16O ratio (expressed as δ

  18O) in water, for wine vinegar with an acidity of between 9 % and 6 %: not less than -5 ‰;

| — | Deuterium/Hydrogen (D/H) ratio at the methyl site:(CH3) in the acetic acid extract: from 98,8 to 106 ppm. |
| --- | --- |

—

Deuterium/Hydrogen (D/H) ratio at the methyl site:(CH3) in the acetic acid extract: from 98,8 to 106 ppm.

The main ingredient of ‘Aceto Balsamico di Modena’ is wine vinegar; to be defined as such and used as a raw material used to produce this PGI, the wine vinegar must be produced in compliance with the EU definition set out in Regulation (EU) No 1308/2013. Isotopic analyses are an essential tool for verifying the legality of the product, both for the purposes of the product certification system and for companies’ internal quality checks, and for monitoring possible adulteration of the wine vinegar. In this regard, there is a growing problem on the EU market of trade in wine vinegar made from raw materials other than grapes and wine, and therefore contrary to European legislation. In the light of this growing risk, the need to deploy more effective anti-adulteration detection systems than those that have been used until now is therefore urgent. Isotopic analysis is the method currently used to detect any possible adulteration of the wine vinegar, which is the also method officially recognised by the Organizzazione Internazionale della Vigna e del Vino (OIV) for wine vinegar. To be able to apply such analyses to wine vinegars used to produce ‘Aceto Balsamico di Modena’, the general isotopic parameters have to be added to the product specification. A grid will therefore be added clearly and explicitly indicating the limits beyond which the product is considered to have been adulterated. These ratios and their limits are the result of much research that has been published in official scientific publications (Food Control 29 (2013) 107–111- F. Camin et al.; Australian Journal of Grape and Wine Research 19 (2013) 324–330 N. Dordevic et al.; Journal of Agriculture and Food Chemistry 62 (2014) 8197–8203 M. Perini et al.). This amendment will therefore enable a system of checks and alerts to be deployed whenever there is a suspicion that the wine vinegar intended for the production of ‘Aceto Balsamico di Modena’ may have been adulterated.

This amendment also concerns point 4.5 of the summary and applies to point 3.3 of the single document

| — | Article 5, second paragraph, of the product specification

  For the ‘Aceto Balsamico di Modena’ to acquire the characteristics described in Article 2, the cooked and/or concentrated grape must has to comply with the following characteristics:







  — | minimum total acidity: 8 g per kg |
| --- | --- | --- |

—

Article 5, second paragraph, of the product specification

For the ‘Aceto Balsamico di Modena’ to acquire the characteristics described in Article 2, the cooked and/or concentrated grape must has to comply with the following characteristics:

—

minimum total acidity: 8 g per kg

| — | minimum dry extract content: 55 g per kg |
| --- | --- |

—

minimum dry extract content: 55 g per kg

has been supplemented as follows:

| | For the ‘Aceto Balsamico di Modena’ to acquire the characteristics described in Article 2, the cooked and/or concentrated grape must has to comply with the following characteristics:







  — | minimum total acidity: 8 g per kg |
| --- | --- | --- |

For the ‘Aceto Balsamico di Modena’ to acquire the characteristics described in Article 2, the cooked and/or concentrated grape must has to comply with the following characteristics:

—

minimum total acidity: 8 g per kg

| — | minimum dry extract content: 55 g per kg |
| --- | --- |

—

minimum dry extract content: 55 g per kg

| — | isotopic ratio parameters:







  — | 13C/12C ratio (expressed as δ13C) in the alcohol produced by fermentation of the sugars: from -29,3 ‰ to -24,3 ‰; |
| --- | --- | --- |

—

isotopic ratio parameters:

—

13C/12C ratio (expressed as δ13C) in the alcohol produced by fermentation of the sugars: from -29,3 ‰ to -24,3 ‰;

| — | D/H ratio at the methyl site (CH3) in the alcohol produced by fermentation of the sugars: from 98,8 to 106 ppm. |
| --- | --- |

—

D/H ratio at the methyl site (CH3) in the alcohol produced by fermentation of the sugars: from 98,8 to 106 ppm.

Cooked or concentrated grape must is the other key ingredient of ‘Aceto Balsamico di Modena’; to be defined as such and thus used as a raw material to produce this PGI, it must be produced in compliance with the EU definition set out in Regulation (EU) No 1308/2013. Isotopic analyses are an essential tool for verifying the legality of the product, both for the purposes of the product certification system and for companies’ internal quality checks, and for monitoring possible adulteration of the grape must. In recent years, there has been a growing risk of adulterated grape must produced in breach of both EU and national legislation being present on the market. In the light of this growing risk, the need to deploy more effective anti-adulteration detection systems than those that have been used until now is therefore urgent. Isotopic analysis is the method used to check the authenticity of the grape must too; a grid showing the general ratios and limits is therefore required to be able to test the must used to produce ‘Aceto Balsamico di Modena’. These ratios and their limits are the result of much research that has been published in official scientific publications (Food Control 29 (2013) 107–111- F. Camin et al.; Australian Journal of Grape and Wine Research 19 (2013) 324–330 N. Dordevic et al.; Journal of Agriculture and Food Chemistry 62 (2014) 8197–8203 M. Perini et al.). This amendment will therefore enable a system of checks and alerts to be deployed whenever there is a suspicion that the grape must intended for the production of ‘Aceto Balsamico di Modena’ may have been adulterated.

This amendment also concerns point 4.5 of the summary and applies to point 3.3 of the single document

| — | Article 5, third paragraph, of the product specification: |
| --- | --- |

—

Article 5, third paragraph, of the product specification:

The sentence:

| | Concentration continues until the initial amount of must attains a density of at least 1,240 at a temperature of 20 °C. |
| --- | --- |

Concentration continues until the initial amount of must attains a density of at least 1,240 at a temperature of 20 °C.

has been supplemented as follows:

| | The concentration and/or cooking continues until the initial amount of must attains a density of at least 1,240 at a temperature of 20 °C. |
| --- | --- |

The concentration and/or cooking continues until the initial amount of must attains a density of at least 1,240 at a temperature of 20 °C.

The purpose of this addition is to specify that the minimum density requirement for the must refers to both cooked and concentrated must and therefore it does not introduce any substantial change and merely clarifies the text.

This amendment also concerns point 4.5 of the summary.

| — | Article 5, seventh paragraph, of the product specification: |
| --- | --- |

—

Article 5, seventh paragraph, of the product specification:

The sentence:

| | In any case, acidification and refining take place in high-quality wood receptacles, such as oak, in particular sessile oak, chestnut, mulberry or juniper, for at least 60 days from the date at which the raw materials are assembled and ready for processing. |
| --- | --- |

In any case, acidification and refining take place in high-quality wood receptacles, such as oak, in particular sessile oak, chestnut, mulberry or juniper, for at least 60 days from the date at which the raw materials are assembled and ready for processing.

and point 4.5 of the summary:

| | In any case, acidification and refining take place in high-quality wood receptacles, such as oak, chestnut, sessile oak, mulberry or juniper, for at least 60 days from the date at which the raw materials are assembled and ready for processing. |
| --- | --- |

In any case, acidification and refining take place in high-quality wood receptacles, such as oak, chestnut, sessile oak, mulberry or juniper, for at least 60 days from the date at which the raw materials are assembled and ready for processing.

are therefore reworded as follows:

In any case, acetification and maturing take place in casks, barrels or other containers of high-quality wood, such as oak, in particular sessile oak, chestnut, mulberry or juniper, for at least 60 days from the date at which the raw materials are assembled and ready for processing and the product has been placed in the above-mentioned wooden containers.

This purpose of this rewording is to correct a textual inconsistency between the product specification and the summary as regards the containers and the types of wood that may be used in the maturing and ageing stages.

The purpose of this addition ‘the product has been placed in the above-mentioned wooden containers’ is to more clearly describe the production step in question.

The same indent has been added in full to point 3.4 of the single document to align it with the same principle set out in the product specification and in the data sheet.

5.4.   Labelling

| — | Article 8, third, fourth and fifth paragraphs, of the product specification: |
| --- | --- |

—

Article 8, third, fourth and fifth paragraphs, of the product specification:

The following two paragraphs:

| | The packaging must bear the name of the designation ‘Aceto Balsamico di Modena’ along with the wording ‘Indicazione Geografica Protetta’ [protected geographical indication] written in clear and legible lettering, in full or abbreviated, in Italian and/or in the language of the country of destination. |
| --- | --- |

The packaging must bear the name of the designation ‘Aceto Balsamico di Modena’ along with the wording ‘Indicazione Geografica Protetta’ [protected geographical indication] written in clear and legible lettering, in full or abbreviated, in Italian and/or in the language of the country of destination.

| | Only the word ‘invecchiato’ (aged) without any further additions may also appear, provided that the product is aged for a period of three years or more in casks, barrels or other wooden receptacles. |
| --- | --- |

Only the word ‘invecchiato’ (aged) without any further additions may also appear, provided that the product is aged for a period of three years or more in casks, barrels or other wooden receptacles.

are amended as follows:

| | The packaging must bear the name of the designation ‘Aceto Balsamico di Modena’ along with the wording ‘Indicazione Geografica Protetta’ [protected geographical indication] written in clear and legible lettering, in full or abbreviated, in Italian and/or in the language of the country of destination. The EU symbol associated to the PGI designation must feature on the label. |
| --- | --- |

The packaging must bear the name of the designation ‘Aceto Balsamico di Modena’ along with the wording ‘Indicazione Geografica Protetta’ [protected geographical indication] written in clear and legible lettering, in full or abbreviated, in Italian and/or in the language of the country of destination. The EU symbol associated to the PGI designation must feature on the label.

| | The term ‘invecchiato’ [aged] may also appear alongside the name, when the product has been aged for a period of three years or more in casks, barrels or other wooden containers. The term ‘invecchiato’ may be accompanied by an indication of the minimum ageing period of three years. |
| --- | --- |

The term ‘invecchiato’ [aged] may also appear alongside the name, when the product has been aged for a period of three years or more in casks, barrels or other wooden containers. The term ‘invecchiato’ may be accompanied by an indication of the minimum ageing period of three years.

The sentence ‘The EU symbol associated to the PGI designation must feature on the label’ has been added to clarify the provisions of Article 12(3) of Regulation (EU) No 1151/2012 in the single document.

So as to enable even the uninitiated consumer to understand the characteristics of Aceto Balsamico di Modena ‘invecchiato’, the minimum ageing period of three years, as laid down in the product specification, may be specified on the label.

This amendment also concerns point 4.8 of the summary and applies to point 3.6 of the single document

5.5.   Other

Packaging

| — | Article 8, second paragraph, of the product specification: |
| --- | --- |

—

Article 8, second paragraph, of the product specification:

The sentence:

| | The containers in which ‘Aceto Balsamico di Modena’ is released for direct consumption must be made of glass, wood, ceramic or terracotta with the following capacity: 0,250 l; 0,500 l; 0,750 l; 1 l; 2 l; 3 l or 5 l; or in single-dose containers of a maximum capacity of 25 ml made of plastic or composite materials, bearing the same wording as that on the labels of the bottles. |
| --- | --- |

The containers in which ‘Aceto Balsamico di Modena’ is released for direct consumption must be made of glass, wood, ceramic or terracotta with the following capacity: 0,250 l; 0,500 l; 0,750 l; 1 l; 2 l; 3 l or 5 l; or in single-dose containers of a maximum capacity of 25 ml made of plastic or composite materials, bearing the same wording as that on the labels of the bottles.

and point 4.5 of the summary:

| | The receptacles in which ‘Aceto Balsamico di Modena’ is released for direct consumption must be made of glass, wood, ceramic or terracotta with the following capacity: 0,250 l; 0,500 l; 0,750 l; 1 l; 2 l; 3 l; 5 l; and in single-dose sachets of a maximum capacity of 25 ml made of plastic or composite materials, bearing the same wording as that on the labels of the bottles. |
| --- | --- |

The receptacles in which ‘Aceto Balsamico di Modena’ is released for direct consumption must be made of glass, wood, ceramic or terracotta with the following capacity: 0,250 l; 0,500 l; 0,750 l; 1 l; 2 l; 3 l; 5 l; and in single-dose sachets of a maximum capacity of 25 ml made of plastic or composite materials, bearing the same wording as that on the labels of the bottles.

have been merged and reworded as follows:

| | The containers in which ‘Aceto Balsamico di Modena’ is released for direct consumption must be made of glass, wood, ceramic or terracotta with the following capacity: 0,100 l; 0,150 l; 0,200 l; 0,250 l; 0,500 l; 0,750 l; 1 l; 1.5 l; 2 l; 3 l or 5 l; or in single-dose containers of a maximum capacity of 25 ml made of glass, plastic or composite materials, bearing the same wording as that on the labels of the bottles. |
| --- | --- |

The containers in which ‘Aceto Balsamico di Modena’ is released for direct consumption must be made of glass, wood, ceramic or terracotta with the following capacity: 0,100 l; 0,150 l; 0,200 l; 0,250 l; 0,500 l; 0,750 l; 1 l; 1.5 l; 2 l; 3 l or 5 l; or in single-dose containers of a maximum capacity of 25 ml made of glass, plastic or composite materials, bearing the same wording as that on the labels of the bottles.

This purpose of this rewording is to correct a textual inconsistency between the product specification and the summary as regards the single-dose containers referred to in the summary as ‘sachets’.

In recent years, both on the Italian market and above all in other countries, there has been a growing demand for a more varied range of products, particularly with regard to the capacity of the bottles. In addition, in some non-European countries, the diversity of units of measurement used forces producers to refuse requests from wholesalers and retailers, precisely because of the impossibility of making containers of capacities other than those currently permitted by the product specification. This amendment, without betraying the spirit of the current rules, aims to make them sufficiently flexible to meet market demands.

The amendment applies to point 3.5 of the single document.

| — | Article 8, third paragraph, of the product specification: |
| --- | --- |

—

Article 8, third paragraph, of the product specification:

The following paragraph has been added:

| | Containers with a capacity of 0,100 l; 0,150 l; 0,200 l, may not be spherical in shape or have a spherical body and must have a ratio between overall height and the length of the largest side, or the diameter if the container is cylindrical, of over 1,85. |
| --- | --- |

Containers with a capacity of 0,100 l; 0,150 l; 0,200 l, may not be spherical in shape or have a spherical body and must have a ratio between overall height and the length of the largest side, or the diameter if the container is cylindrical, of over 1,85.

For containers with a capacity of less than 0,250 litres, it has been deemed expedient to lay down some general principles regulating the shape of the containers, thus ensuring a minimum standard of uniformity among the bottles in which the product will be sold.

The amendment applies to point 3.5 of the single document.

SINGLE DOCUMENT

’ACETO BALSAMICO DI MODENA’

EU No: PGI-IT-0430-AM01 – 23 November 2018

PDO ( ) PGI (X)

1.   Name(s) [of PDO or PGI]

’Aceto Balsamico di Modena’

2.   Member State or Third Country

Italy

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 1.8. Other products listed in Annex I to the Treaty (spices, etc.)

3.2.   Description of the product to which the name in (1) applies

‘Aceto Balsamico di Modena’ is a vinegar produced according to the following provisions and which has the characteristics set out below.

Analytical characteristics:

| — | density at 20 °C: not less than 1,06 for the matured product, not less than 1,15 for the ‘aged’ product |
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density at 20 °C: not less than 1,06 for the matured product, not less than 1,15 for the ‘aged’ product

| — | actual alcohol strength no more than 1,5 % by volume, |
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actual alcohol strength no more than 1,5 % by volume,

| — | Minimum total acidity: 6 % for the matured product and 5,5 % for the aged product |
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Minimum total acidity: 6 % for the matured product and 5,5 % for the aged product

| — | total sulphur dioxide: not more than 100 mg/l, |
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total sulphur dioxide: not more than 100 mg/l,

| — | ash: not less than 2,5 per thousand, |
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ash: not less than 2,5 per thousand,

| — | minimum dry matter: 30 g per litre, |
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minimum dry matter: 30 g per litre,

| — | reducing sugars: not less than 110 g/l, |
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reducing sugars: not less than 110 g/l,

Organoleptic characteristics:

| — | clarity: clear and bright; |
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clarity: clear and bright;

| — | colour: deep brown, |
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colour: deep brown,

| — | aroma: distinctive, long-lasting, intense and subtle, pleasantly acidic, possibly with woody notes, |
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aroma: distinctive, long-lasting, intense and subtle, pleasantly acidic, possibly with woody notes,

| — | taste: sweet and sour, balanced, pleasant and distinctive. |
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taste: sweet and sour, balanced, pleasant and distinctive.

Should deviations from the parameters referred to in this article be observed, a procedure is allowed whereby the product concerned may be corrected by adding a certain quantity of raw materials (wine vinegar and cooked or concentrated grape must) up to a maximum of 3 % by mass. Where this correction procedure is required, it is carried out at the end of the maturing or ageing period and in any case before the product is certified.

3.3.   Feed (for products of animal origin only) and raw materials (for processed
  products only)

‘Aceto Balsamico di Modena’ is produced, using specific, traditional techniques, from grape must obtained from grapes of the following varieties: Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana and Montuni, partially fermented and/or cooked and/or concentrated, with the addition of a quantity of vinegar that has been aged for at least 10 years to give the product its typical organoleptic characteristics, and with the addition of at least 10 % of vinegar produced from the acetification of wine only in accordance with the following isotope ratios:

| — | 13C/12C ratio (expressed as δ13C) in acetic acid: from -29,3 ‰ to -24,3 ‰; |
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13C/12C ratio (expressed as δ13C) in acetic acid: from -29,3 ‰ to -24,3 ‰;

| — | 18O/16O ratio (expressed as δ18O) in water, for wine vinegar with an acidity of over 9 %: not less than -2 ‰; |
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18O/16O ratio (expressed as δ18O) in water, for wine vinegar with an acidity of over 9 %: not less than -2 ‰;

| — | 18O/16O ratio (expressed as δ18O) in water, for wine vinegar with an acidity of between 9 % and 6 %: not less than -5 ‰; |
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18O/16O ratio (expressed as δ18O) in water, for wine vinegar with an acidity of between 9 % and 6 %: not less than -5 ‰;

| — | Deuterium/Hydrogen (D/H) ratio at the methyl site:(CH3) in the acetic acid extract: from 98,8 to 106 ppm. |
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Deuterium/Hydrogen (D/H) ratio at the methyl site:(CH3) in the acetic acid extract: from 98,8 to 106 ppm.

For the ‘Aceto Balsamico di Modena’ to acquire the characteristics described in Article 3.2, the cooked and/or concentrated grape must has to comply with the following characteristics:

| — | minimum total acidity: 8 g per kg |
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minimum total acidity: 8 g per kg

| — | minimum dry extract content: 55 g per kg |
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minimum dry extract content: 55 g per kg

| — | isotopic ratio parameters:






  — | 13C/12C ratio (expressed as δ13C) in the alcohol produced by fermentation of the sugars: from -29,3 ‰ to -24,3 ‰; |
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isotopic ratio parameters:

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13C/12C ratio (expressed as δ13C) in the alcohol produced by fermentation of the sugars: from -29,3 ‰ to -24,3 ‰;

| — | D/H ratio at the methyl site (CH3) in the alcohol produced by fermentation of the sugars: from 98,8 to 106 ppm. |
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D/H ratio at the methyl site (CH3) in the alcohol produced by fermentation of the sugars: from 98,8 to 106 ppm.

3.4.   Specific steps in production that must take place in the identified geographical area

The steps of assembling the raw materials, processing them, maturing and, where applicable, ageing must take place in the area defined in point 4.

In any case, acetification and maturing take place in casks, barrels or other containers of high-quality wood, such as oak, in particular sessile oak, chestnut, mulberry or juniper, for at least 60 days from the date at which the raw materials are assembled and ready for processing and the product has been placed in the above-mentioned wooden containers.

3.5.   Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

The containers in which ‘Aceto Balsamico di Modena’ is released for direct consumption must be made of glass, wood, ceramic or terracotta with the following capacity: 0,100 l; 0,150 l; 0,200 l; 0,250 l; 0,500 l; 0,750 l; 1 l; 1,5 l; 2 l; 3 l or 5 l; or in single-dose containers of a maximum capacity of 25 ml made of glass, plastic or composite materials, bearing the same wording as that on the labels of the bottles.

Containers with a capacity of 0,100 l; 0,150 l; 0,200 l, may not be spherical in shape or have a spherical body and must have a ratio between overall height and the length of the largest side, or the diameter if the container is cylindrical, of over 1,85.

3.6.   Specific rules concerning labelling of the product the registered name refers to

The packaging must bear the name ‘Aceto Balsamico di Modena’ along with the wording ‘Indicazione Geografica Protetta’ [protected geographical indication] written in clear and legible lettering, in full or abbreviated, in Italian and/or in the language of the country of destination. The EU symbol associated to the PGI designation must feature on the label. The name ‘Aceto Balsamico di Modena’ may not be qualified in any way, even in numerical form, other than by those adjectives expressly provided for in this specification, including ‘extra’, ‘fine’, ‘scelto’, ‘selezionato’, ‘riserva’, ‘superiore’, ‘classico’ or similar.

The term ‘invecchiato’ [aged] may also appear alongside the name, when the product has been aged for a period of three years or more in casks, barrels or other wooden containers. The term ‘invecchiato’ may be accompanied by an indication of the minimum ageing period of three years.

4.   Concise definition of the geographical area

‘Aceto Balsamico di Modena’ must be produced within the provinces of Modena and Reggio Emilia.

5.   Link with the geographical area

’The link between ‘Aceto Balsamico di Modena’ and the geographical area is based on the product’s reputation’. ‘Aceto Balsamico di Modena’ has an excellent reputation on both the national and international markets, amply demonstrated by its frequent use in countless recipes and the many references to it on the Internet, in the press and in the other media. This reputation means consumers immediately recognise the uniqueness and authenticity of the product.

‘Aceto Balsamico di Modena’ has for a long time represented the culture and history of Modena and its worldwide reputation is undeniable. The product is closely linked to the knowledge, traditions and skills of the local people, who have created an exclusive and distinctive local product. ‘Aceto Balsamico di Modena’ has become part of the social and economic fabric of the area and is the source of income for many operators and an integral part of the local culinary tradition, as an essential ingredient in many regional recipes. Dedicated festivals and events stemming from time-honoured traditions have taken place for many years, and are attended by local producers who meet and compare their produce, thereby perpetuating local customs. As a specific and special product, ‘Aceto Balsamico di Modena’ has built its reputation and appreciation over the years to achieve worldwide acclaim, and consumers mentally associate the product ‘experience’ with the image of quality cuisine in the two provinces of Emilia-Romagna.

Reference to publication of the specification

(the second subparagraph of Article 6(1) of this Regulation)

The full text of the product specification is available on the following website:

http://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/3335

or

by going directly to the homepage of the Ministry of Agricultural, Food and Forestry Policy (www.politicheagricole.it) and clicking on ‘Prodotti DOP e IGP’ (at the top right-hand side of the screen), then on ‘Prodotti DOP IGP STG’ (on the left-hand side of the screen), and finally by clicking on ‘Disciplinari di Produzione all’esame dell’UE’.

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(1)  OJ L 343, 14.12.2012, p. 1.

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