Publication of a communication of approval of a standard amendment to a product specification for a name in the wine sector referred to in Article 17(2) and (3) of Commission Delegated Regulation (EU) 2019/33

(2019/C 378/09)

This communication is published in accordance with Article 17(5) of Commission Delegated Regulation (EU) 2019/33 (1)

COMMUNICATING THE APPROVAL OF A STANDARD AMENDMENT

‘Venezia’

Reference number: PDO-IT-A0517-AM02

Date of communication: 17.7.2019

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1. New types of wine, including types with varietal names

Description and reasons

Description:

(a) In the categories of wine already included in the Single Document, the following new types of wine are specified: — Riserva (reserve) version for red wine, Merlot and Cabernet Sauvignon; — Carmenère; Malbech, Cabernet and Refosco dal Peduncolo Rosso, including Riserva versions; — Pinot Nero including the Spumante (sparkling) version; — Pinot including Spumante and Frizzante (semi-sparkling) versions; — Pinot Rosato or Rosé, including Spumante and Frizzante versions; — Chardonnay Spumante and Chardonnay Frizzante, including bi-varietal versions combining Chardonnay with Glera, Verduzzo, Tai, Pinot Bianco and Pinot Nero (made into white wine); — Manzoni bianco; — Sauvignon; — Verduzzo, including a Passito version (made with raisined grapes); — Pinot bianco; — Traminer, including a Spumante version; — Tai; — Pinot Grigio in rosé, Spumante and Frizzante versions; — Rosé Spumante and Rosé Frizzante; — Bianco Passito (in the ‘Wine’ category).

(b) A new subparagraph 2 is inserted that provides for the production of wines with two specified grape varieties of the same colour.

Reasons:

(a) The ‘Venezia’ PDO production area is highly suited to vine cultivation. A wide range of vine varieties are present, many of which have a tradition of cultivation in the area. The resulting wines are also produced in Riserva (reserve), Passito (made with raisined grapes), Spumante (sparkling), Frizzante (semi-sparkling) and rosé versions, taking account of the characteristics of those vine varieties that are most suitable for their production. The new types with varietal names are the result of a long period of experimentation aimed at making the most of vine varieties already present in the area that were suitable for use in the grape combinations used to make other wines (white, red and rosé) under this controlled designation of origin and PGIs from the same area. The purpose of this amendment is therefore to allow producers to be able to use the name for their grapes/wines, which have long been present in the area covered by the PDO, and which have demonstrated their worth over decades of cultivation thanks to the producers’ professional credentials, the cultural link with these wines and the quality of the wine produced. The production of the wines of the ‘Venezia’ PDO is therefore enriched by adding new types within the categories of wine already present in the product specification. This will also make it possible to offer a wider product range that better meets the demands of the market. More specifically, the vine varieties found in the area are as follows: Carmenère, Malbech, Refosco dal Peduncolo Rosso, Manzoni Bianco, Sauvignon, Verduzzo Trevigiano, Verduzzo Friulano, and Tai. Pinot Bianco is also widely cultivated in the area and has demonstrated its suitability for the production of quality wines with a balance between sugar content and acidity, including malic acidity. Pinot Nero gives a good level of sugars accompanied by adequate levels of acidity — which also makes it suitable for processing into sparkling wine — and a good tartaric structure. Traminer has high levels of sugar supported by good acidity, including malic acidity. An organoleptic analysis reveals a strong, long-lasting, full-bodied flavour with hints of tropical fruit and pink fruit. All the different versions of the PDO wines produced (still, sparkling, semi-sparkling and Passito) are well-balanced and elegant.

(b) It is established that the grape varieties already listed in the single-variety types referred to in point 1 can also be blended to produce bi-varietal wines. This allows producers to make the best use of their tradition of skilfully blending the grapes from their vineyards, while at the same time enhancing the value of their product by specifying the grape varieties used on the label, thus providing clear information to the consumer. This standard amendment concerns Articles 1, 2, 4, 5, 6 and 9 of the product specification and sections 1.4, 1.5, 1.7, 1.8 and 1.10 of the Single Document.

2. Vine varieties: inclusion of new types in the list of varieties, including wine types with varietal names

Description and reasons

Description: Inclusion of the new types and the corresponding vine variety composition

— Carmenère, Cabernet (from Cabernet Sauvignon and/or Cabernet franc and/or Carmenère), Malbech, Refosco dal Peduncolo Rosso, Pinot Nero, Pinot (from Pinot Nero, Pinot Bianco, Pinot Grigio), Manzoni Bianco, Sauvignon, Verduzzo (from Verduzzo Trevigiano and/or Verduzzo Friulano), Pinot Bianco, Tai from Tocai Friulano and Traminer.

— The provision that grape varieties of the same colour suitable for cultivation in the provinces of Treviso and Venice may comprise up to 15 % is amended to also include aromatic grapes with the exception of those from the Muscat family. Reasons:

— The article is updated to include the new varieties in the list of vine varieties.

— The inclusion of aromatic varieties, excluding those from the Muscat family, in the rule allowing wines to be made with other varieties up to a maximum of 15 % is motivated by the fact the Muscat varieties have too strong an influence on flavour. The use of less excessively aromatic varieties such as Glera — which is commonplace in the area where the denomination is produced and is capable of improving the white wines produced, which are usually consumed young — is preferred. This standard amendment concerns Article 2 of the product specification.

3. Vine varieties: Addition of variety details for the new types

Description and reasons

Description: Introduction of Pinot as a wine type varietal name, including Pinot Frizzante and Pinot Spumante, made from the varieties Pinot Grigio, Pinot Bianco and Pinot Nero (made into white wine) on their own or together.

Reasons: We wanted to make the most of the wines being made from grapes of these varieties in the area of the ‘Venezia’ PDO in the different categories already present in the product specification and Single Document (Wine, Quality sparkling wine and Semi-sparkling wine). The production of the new types is a result of a long period of experimentation aimed at making the most of vine varieties already present and suitable for cultivation in the area covered by the designation.

This standard amendment concerns Article 2(2) of the product specification.

Description: Addition of the following vine variety combination for ‘Venezia’ Pinot Rosato or Rosé (including the Spumante and Frizzante versions): ‘Pinot Grigio, Pinot Bianco for at least 50 %; Pinot Nero from 5 % up to a maximum of 50 %’.

Reasons: The intention is to enhance the value of these types and the grape varieties used following careful experimentation, analysis of the wines produced and quality testing.

This standard amendment concerns Article 2(3) of the product specification.

Description: ‘Venezia’ Cabernet must be obtained from grapes produced by vineyards on the producer’s holding composed of the following varieties: Cabernet Sauvignon, Cabernet franc and Carmenère, on their own or together.

Reasons: The production area still has some old vineyards where adjacent rows of Cabernet Sauvignon, Cabernet Franc and Carmenère still make up the entire vineyard. Moreover, there is an established tradition in the area and on the market of producing wines through a skilful blending of Cabernet grapes, taking account of the passing of the seasons and the quality of the grapes produced year by year.

This standard amendment concerns Article 2(4) of the product specification.

Description: Reduction of the minimum percentage of Raboso Piave and/or Raboso Veronese from 70 % to 50 % for the vineyard composition required for ‘Venezia’ Rosato or Rosé (including the Spumante and Frizzante versions), and allowing all varieties of the same colour suitable for cultivation in the provinces of Treviso and ‘Venezia’ — except for the Muscat family — to make up 15 % of the composition.

Reasons: Raboso is a very austere grape variety, rich in acidity and tannins. It is therefore considered appropriate to reduce the proportion of Raboso, allowing other vine varieties to account for up to 15 % of the composition, excluding the varieties belonging to the Muscat family as these may confer an excessively dominant taste and make the wine less balanced and harmonious.

This standard amendment concerns Article 2(5) of the product specification.

Description: Deletion of the words ‘non-aromatic’ from the composition of ‘Venezia’ Rosso (red), allowing for the use of aromatic varieties except those from the Muscat family.

Reasons: Small producers, especially those of the older generation, still have different varieties of grapes — some of them aromatic — in their vineyards. It will now be possible to use those varieties to give the wines more character whilst maintaining, thanks to the producers’ experience and skill, the characteristics of balance and quality.

This standard amendment concerns Article 2(6) of the product specification.

Description: Introduction of ‘Venezia’ white and Bianco Passito (in the ‘Wine’ category). These wines must be made from grapes produced by vineyards on the producer’s holding with the following composition: At least 50 % Tocai Friulano and/or Verduzzo Friulano and/or Verduzzo Trevigiano and/or Glera. Pinot Nero (made into white wine). Grapes from other varieties of the same colour that are suitable for cultivation in the provinces of Treviso and Venice, excluding the Muscat family, may contribute to the production of this wine up to a maximum of 50 %.

Reasons: The use of Pinot Nero made into white wine is specified amongst the additional grape varieties that may be used in the composition of the white wines (including Passito, Spumante and Frizzante versions), which are extended to include all white grape varieties, including aromatic ones other than those from the Muscat family, which would excessively dominate the flavour of these types, so preference is given to the use of varieties with less pronounced aromaticity.

This standard amendment concerns Article 2(1) of the product specification.

4. Wine-making area

Description and reasons

Description: Grape-drying and ageing are included in the operations that must take place within the wine-making area (administrative territory of the Veneto Region and the administrative territory of the provinces of Udine and Pordenone).

Reasons: The wine-making area is not changed, but, to reflect the addition of the new Passito and Riserva types, it is now specified that drying and ageing operations must also take place within the area defined, in accordance with current legislation, in the current specification.

This standard amendment concerns Article 5 of the product specification and does not involve any changes to the Single Document.

5. Rules on cultivation

Description and reasons

Subparagraph 3, first paragraph — Description: A minimum of 1 500 plants per hectare is laid down for the Raboso Piave and Raboso Veronese varieties, compared to 2 500 plants per hectare established for the other varieties of the PDO.

Reasons: The Raboso Piave and Raboso Veronese varieties are very robust and need room to give free rein to their lavish vegetation so that overcrowding is limited. Therefore, planting patterns that are not too dense enable an optimal plant/yield balance and a better result in terms of as it does not inhibit this vine variety from expressing its full productivity and acidity.

This standard amendment concerns the first paragraph of Article 4(3) of the product specification and does not involve changes to the Single Document.

Description: Removal of the ten-year limit on the period during which the designation of origin can be made using grapes from vineyards planted and cultivated using the ‘Bellussera’ system prior to the approval of the specification recognising the ‘Venezia’ PDO (by Ministerial Decree of 22 December 2010, published in Official Gazette 4, Ordinary Supplement No 6, on 7 January 2011).

Reasons: The purpose is to preserve the form ‘Bellussera’ cultivation method, which is regarded as a real monument to local wine-growing in that it is traditional and typical of the area, as well as having a special landscape and historical value. We therefore want to avoid these cultivation systems being dismantled at the end of the transitional period by allowing them to be used until they are naturally replaced over time, not least because these old vineyards have shown themselves over the years to be consistent in their productivity and quality.

This standard amendment concerns the second paragraph of Article 4(3) of the product specification and does not involve changes to the Single Document.

6. Maximum yields and minimum natural alcoholic strengths by volume

Description and reasons

Description: Addition of yields per hectare and alcoholic strengths for the new types referred to in Article 1 of the product specification (Carmenère, Malbech, Refosco dal Peduncolo Rosso, Pinot Noir including Spumante; for white grapes, Chardonnay including for the production of semi-sparkling and sparkling wines, Manzoni Bianco, Sauvignon, Verduzzo Trevigiano and Friulano, Pinot Grigio Spumante and Pinot Grigio Frizzante, white and Raboso Piave/Veronese).

Reasons: The relevant grape yields per hectare have been inserted. These are in line with the levels of the types that were already present: 15 t/ha for white wine grapes, 16 t/ha for red and 17 tonnes for grapes intended for sparkling and semi-sparkling wines. These yields per hectare and the natural alcoholic strengths of the grapes are the result of experimentation over time, reflecting the production levels obtained from vineyards on fertile soils with excellent water availability, and the quality parameters of the grapes and wines produced.

This standard amendment concerns Article 4 of the product specification and point 1.5.2 of the Single Document.

7. Minimum natural alcoholic strength by volume for grapes intended for the production of the types with the Riserva indication

Description and reasons

Description: The grapes intended for the production of the wines to be labelled with the term Riserva (red, Merlot, Cabernet Sauvignon, Cabernet, Malbech and Refosco dal Peduncolo Rosso) must have a minimum natural alcoholic strength by volume 1 % higher than that specified for the corresponding basic version.

Reasons: Having a minimum natural alcoholic strength by volume 1 % higher than the corresponding basic version makes the grapes more suitable for the production of wines intended for ageing and, at the same time, ensures their quality.

This standard amendment concerns Article 4 of the product specification and does not involve any changes to the Single Document.

8. Rules on wine-making

Description and reasons

Description: Release for consumption not earlier than 24 months from 1 November of the year of production for wines with the Riserva indication.

Reasons: The early ripening of the grapes together with increasingly efficient wine-making and preparation techniques means that the wines can be ready sooner. Nonetheless, we want to ensure that Riserva wines undergo appropriate ageing of at least two years, as set out in the legislation in force. The tradition of making these wines does not require long periods of ageing in the bottle. We therefore consider an ageing period of at least two years from 1 November of the production year to be appropriate.

Description: Release for consumption not earlier than 12 months from 1 November of the year of production for wines with the Passito indication.

Reasons: For the production of the Bianco Passito and Verduzzo Passito types, it has been established through experiments that a year of ageing enables these wines to achieve an optimum level of quality while maintaining the freshness of character that consumers like. It has also been established that 1 November of the year of production is a suitable date for commencing the year of ageing.

This standard amendment concerns Article 5 of the product specification and does not involve changes to the Single Document.

9. Wine-making practices

Description and reasons

Description: Use of grape must and wines, including those of different vintages, to blend with wines of the same designation up to a maximum limit of 15 %.The addition of grape must and/or wines, including those from different vintages, belonging to the same designation, i.e. ‘Venezia’, is permitted up to a maximum limit of 15 % provided that the grapes used for the winemaking process came from vineyards cultivated with single varietals or, at least, that this percentage is not exceeded by the complementary varieties referred to in Article 2(1) plus those permitted by this practice.

Reasons: The possibility of using this practice, in accordance with the applicable rules on PDO and PGI wines, to improve certain quality parameters — such as the wines’ acidity, structure, colour and aromatic fractions — is now expressly stated.

Standard amendment to Article 5(5) of the specification and points 1.5 (Wine-making practices) and 1.5.1 (Specific oenological practices) of the Single Document.

Description: The maximum grape-to-wine yield for the Passito types and for Passito wines intended for production of types with the Riserva indication must not exceed 50 %.

Reasons: For grapes to be used to make wines with the Passito indication and Passito wines to be used in Riserva wines (up to a maximum of 30 %), the yield must not exceed 50 %, as this percentage ensures that the wines produced are more structured and complex thanks to the concentration of the grape components in terms of sugars, extracts and acidity.

Standard amendment to Article 5 of the specification and points 1.5 (Wine-making practices) and 1.5.1 (Specific oenological practices) of the Single Document.

Description: The sparkling and semi-sparkling wines referred to in Article 1 must be made using a second fermentation in pressure-resistant tanks.

Reasons: In the area under consideration, the tradition of producing wines using a second fermentation in pressure-resistant tanks — the Charmat method — is well established, as this production method makes it possible to keep more of the flavours characteristic of the varieties used. This clarification also gives unambiguous and clear information to the consumer on the production method of ‘Venezia’ PDO wines.

Standard amendment to Article 5(7) of the product specification.

Description: Use of raisined grape up to a maximum limit of 30 % to make Riserva wines.

Reasons: This practice makes it possible to make a significant improvement to the wines. It is widely used by local producers who want to produce high-quality wines. The specified limit of 30 % is considered to be suitable for ensuring a higher level of quality without distorting the nature of Riserva wines with excessive sugar content, preserving the wine’s harmonious, full-bodied character.

Standard amendment to Article 5(8) of the product specification.

Description: The drying of the grapes must take place in suitable environments. An environmental conditioning system may be used provided that it operates at temperatures similar to those occurring in traditional grape-drying processes.

Reasons: This point specifies that the grapes can be dried in suitable premises where the product and the environment can be kept under control with equipment that ensures the right conditions for gradual, uniform drying, thus also limiting the use of chemical products to preserve the grapes.

Standard amendment to Article 5(9) of the product specification.

Description: Grapes set aside to dry out cannot be vinified before 15 November. The Veneto region may, following a substantiated request from the Consortium, authorise the commencement of these operations to be brought forward. Once raisined, the grapes must have a natural alcoholic strength by volume of at least 15 %.

Reasons: The date stipulated for crushing the raisined grapes is justified by actual measurements over time of the characteristics of the grapes subjected to the drying process. In recent years, the harvesting period has been getting earlier and earlier due to changes in climate; therefore, since the grapes often reach the necessary level of drying earlier than expected, crushing may be brought forward before the scheduled date of mid-November without prejudice to the required quality and, in particular, the minimum natural alcoholic strength by volume of 15 %.

Standard amendment to Article 5(10) of the product specification.

10. Amendment to characteristics on consumption

Description and reasons

Description: An increase in the minimum sugar-free extract from 20 to 23 g/l for the types already covered by the product specification: ‘Venezia’ Rosso, Merlot, Cabernet Sauvignon and Cabernet Franc.

Reasons: Data from the production of these wines over the years show that they have been in excess of the established threshold. We therefore wanted to make the threshold reflect the level of quality achieved by these products.

Description: Insertion of the following new types and characteristics at the time of consumption: Riserva version for red wine, Merlot and Cabernet Sauvignon; Refosco dal Peduncolo Rosso, including Riserva version; Cabernet and Malbech, including Riserva versions; Carmenère; Pinot Nero including sparkling; Pinot including Spumante and Frizzante; Pinot rosato or rosé, including Spumante and Frizzante; Chardonnay Spumante and Chardonnay Frizzante, including bi-varietals with Glera, Verduzzo, Tai, Pinot Bianco and Pinot Nero (made into white wine); Manzoni bianco; Sauvignon; Verduzzo, including the Passito version; Pinot Bianco; Traminer, including Spumante; Tai; Pinot Grigio in Rosato, Spumante and Frizzante, Rosato Spumante and Rosato Frizzante versions; and Bianco Passito.

Reasons: The new types are described, along with the characteristics and parameters resulting from organoleptic and physicochemical testing.

Change of the total alcoholic strength by volume from 11 % to 10,5 % for the types already covered: Bianco Spumante, Rosato or Rosé Spumante and Bianco Frizzante.

Reasons: The grapes used to make these wines are harvested early to produce wines that are lower in alcohol, fresher and more acidic. It was therefore considered appropriate to lower slightly the alcoholic strength without any impact on quality.

Description: Reduction of sugar-free extract for the ‘Venezia’ Bianco Frizzante type, already covered by the specification, from 16 to 14 g/l.

Reasons: The grapes used to make these wines are harvested early and produce less structured wines that are enjoyed by consumers who prefer lighter wines.

Description: For the rosato or rosé type, the taste is described as ‘from dry to medium dry’ rather than ‘dry’.

Reasons: The range of sugar content has been broadened because the change of the percentage of the Raboso variety from 70 % to 50 % means that this type may tend towards a higher sugar content whilst preserving a freshness arising from the acidity of that main grape variety.

Description: For the Rosato or Rosé Spumante type, the taste is described as ‘from brut nature to demi-sec’ rather than ‘from brut to demi-sec’.

Reasons: Broadening the range of types of sparkling wine to meet market demands enables producers to provide a wider range that will satisfy the preferences of consumers.

Description: The following subparagraph (2) is inserted following the description of the wines:

(2) For the characteristics at the time of consumption of the types derived from bi-varietals, reference is made to the parameters described for the single-variety types and, in particular, to the variety present in greater quantity.

Reasons: When bi-varietal wines are made, the character is generally conferred by the variety present in greater quantity.

Description: The final paragraph becomes paragraph 3 and the word ‘smell’ is inserted to read as follows: ‘In relation to the possibility of storing in wooden containers, the smell and taste of the wines may have slight hints of wood.’

Reasons: Clerical amendment to the paragraph numbering and standard amendment clarifying that a hint of wood may also be perceived on the nose.

Standard amendment to product specification (Article 6 — characteristics on consumption) and point 1.4 of the Single Document (Description of the wines).

11. Labelling and presentation — optional indications on the label

Description and reasons

Description: For ‘Venezia’ DOC red wines, the wording ‘reference to the colour must be omitted from the label’ is replaced by ‘reference to the colour may be omitted from the label’.

Reasons: This clarification is necessary to avoid creating confusion in the consumer and to better identify the type of product, white or red, just by looking at the packaging.

Standard amendment to Article 7(4) of the product specification.

Description: For ‘Venezia’ DOC whites, including the Spumante and Frizzante versions, the wording: ‘reference to the colour must be omitted from the label’ is replaced by the words: ‘reference to the colour may be omitted from the label’.

Reasons: We believe that producers should be allowed to decide whether to specify the colour of the wine depending on the needs or circumstances of the market.

Standard amendment to Article 7(5) of the product specification.

Description: Optional indication on the label — ‘For Pinot Grigio wine, including Spumante and Frizzante types, the label may include a reference to the colour rosé or its synonyms (blush, ramato (‘orange wine’), etc.).’

Reasons: Rosé wines are attracting ever more attention from markets, including foreign ones. Producers therefore wish to be able to present the ‘Venezia’ Pinot Grigio Rosato type, emphasising the characteristic of the rosé colour or synonyms thereof by specifying this on the label.

Standard amendment to Article 7(6) of the product specification.

12. Labelling and presentation — Mentioning varietals on the label

Description and reasons

Description: A new subparagraph 9 is inserted with rules on referring to the names of two or more grape varieties on the label.

Reasons: As a result of the inclusion in the product specification of bi-varietal wines, a new subparagraph 9 is inserted, which refers to the provisions of Article 50(1)(a)(ii) of Commission Delegated Regulation (EU) 2019/33 and to Article 45(1) of Law No 238/2016.

Standard amendment to Article 7 of the product specification.

13. Link with the geographical environment

Description and reasons

Description: Insertion of references to two products from the ‘Wines’ category (1) already included in the Single Document — Bianco Passito; and Bianco Passito with the varietal name Verduzzo — under point (b).

Reasons: As there is an established tradition of putting the grapes in drying lodges or drying them on the vine, we wanted to enhance the value of the production of Passito wines by including this tradition in the product specification. In particular, Verduzzo Trevigiano and Friulano grapes are particularly suitable for drying, together with other varieties of grapes that have traditionally been grown in the area such as Tocai and Glera, which make it possible to give an aromatic, fresh or acid note to these types.

Description: Reference in point (b) to the production of the sparkling and semi-sparkling wines already provided for in the Single Document (from the ‘Quality Sparkling Wines’ and ‘Semi-Sparkling Wines’ categories) exclusively using the Charmat method (a second fermentation in pressure-resistant tanks).

Reasons: We wanted to specify that this method of production is traditional in the DOP ‘Venezia’ production area. Producers have acquired great skill, knowledge and a worldwide reputation in this technique.

Standard amendment to Article 9 of the product specification and section 1.8 of the Single Document.

14. References to the control body

Description and reasons

Description: Update of references to reflect current legislation

Reasons: The references to current legislation are updated.

Standard amendment to Article 10 of the product specification; clerical amendment to the product specification.

15. Traditional terms

Description and reasons

Description: Inclusion of the use of the term Passito for the ‘Venezia’ Bianco and ‘Venezia’ Verduzzo types, the use of the term Riserva for red wine, and the varietal indications Merlot, Cabernet Sauvignon, Carmenère, Malbech, Cabernet and Refosco dal Peduncolo Rosso, all from the ‘Wine’ category (1), which was already covered by the product specification.

Reasons: These product specification and Single Document are updated to reflect the exploitation of the new types introduced in Article 1 of the product specification.

Inclusion of the terms Passito and Riserva.

Standard amendment to the product specification and to point 1.3.2(b) (Traditional terms) of the Single Document.

16. Main wine grape varieties

Description and reasons

Updating of the list of varieties used to make the red, white and rosé wines with the specification of one or two grape varieties.

Standard amendment to point 1.7 of the Single Document.

17. Secondary wine grape varieties

Description and reasons

Updating of secondary varieties amongst those suitable for cultivation in the provinces of Venice and Treviso.

Standard amendment to point 1.5 (Secondary wine grape varieties) within point 1 (Other information) of the Single Document.

SINGLE DOCUMENT

1. Name of the product

‘Venezia’

2. Geographical indication type

PDO — Protected Designation of Origin

3. Categories of grapevine product

1. Wine

5. Quality sparkling wine

8. Semi-sparkling wine

4. Description of the wine(s)

‘Wine’ category (1) — Reds: ‘Venezia’ Rosso and ‘Venezia’ with indication of the grape variety

The red wines of the ‘Venezia’ PDO, including those with the varietal names Merlot, Cabernet Sauvignon, Carmenère, Malbech, Cabernet, Refosco dal Peduncolo Rosso and Pinot Nero, are of a colour ranging from ruby red to deep red, with possible hints of garnet or purple if they are aged, as is the case for the Riserva versions. They have an intense, fine and long-lasting bouquet and a dry, harmonious and velvety flavour, sometimes herby or fruity depending on the predominant grape varieties used. The minimum total alcoholic strength is 11 % by volume, or 12,5 % by volume for wines with the indication Riserva. The minimum sugar-free extract is 23 g/l, or 25 g/l for wines with the indication Riserva.

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 Minimum total acidity 4,5 in grams per litre expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre) Maximum total sulphur dioxide (in milligrams per litre)

‘Wine’ category (1) — Whites and rosés: ‘Venezia’ Bianco, ‘Venezia’ with indication of the grape variety, ‘Venezia’ Rosato

The white wines of the ‘Venezia’ PDO, including those with the varietal names Chardonnay, Pinot and Pinot Grigio (also in rosé version), Manzoni Bianco, Verduzzo, Sauvignon, Pinot Bianco, Tai and Traminer, are straw yellow to golden yellow in colour, sometimes with greenish hints. Rosé wines are pink of varying intensity, sometimes coppery. They have an intense, characteristic aroma and a dry, harmonious and velvety flavour, sometimes fruity depending on the predominant grape varieties used, as is the case for Pinot and Pinot Grigio. The minimum total alcoholic strength by volume varies from 10,5 % for ‘Venezia’ rosé to 11 % for the other types. Minimum sugar-free extract is 14 g/l, and 16 g/l for ‘Venezia’ rosé.

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) 10,5 Minimum total acidity 4,5 Maximum volatile acidity (in milliequivalents per litre) Maximum total sulphur dioxide (in milligrams per litre)

‘Wine’ category (1): ‘Venezia’Passito, including types with varietal names

‘Venezia’ PDO also includes a Passito Bianco with the varietal name Verduzzo. These wines have a golden yellow colour of varying intensity, sometimes amber. They have an intense, characteristic aroma and a sweet, harmonious and velvety flavour. The minimum total alcoholic strength by volume is 15 % with minimum extract of 26 g/l.

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

General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 12 Minimum total acidity 4,5 Maximum volatile acidity (in milliequivalents per litre) 25 Maximum total sulphur dioxide (in milligrams per litre)

‘Quality sparkling wine’ category (5): ‘Venezia’Spumante — white, rosé and types with varietal names

The sparkling wines of the ‘Venezia’ PDO, which are white and rosé and may be named with the varietals Pinot, Pinot Grigio, Pinot Nero, Chardonnay and Traminer, have fine and evanescent foam and a straw yellow colour of varying intensity with hints of gold or copper, or else tending to pink if made from black grape varieties. They have a delicate and fruity aroma and a fresh, harmonious flavour ranging from brut nature to demi-sec, sometimes sweet and aromatic in the case of the Traminer variety.

The minimum total alcoholic strength by volume is 10,5 %, with minimum extract of 14 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) 10,5 Minimum total acidity 5,00 Maximum volatile acidity (in milliequivalents per litre) Maximum total sulphur dioxide (in milligrams per litre)

‘Semi-sparkling wine’ category (8): ‘Venezia’Frizzante — white, rosé and types with varietal names

The semi-sparkling wines of the ‘Venezia’ PDO, which include whites and rosés, and may be named with the varietals Pinot, Pinot Grigio or Chardonnay, have a straw yellow colour of varying intensity, or sometimes a coppery or pink colour of varying intensity. They have a delicate and fruity aroma and a flavour ranging from dry to medium-dry.

The minimum total alcoholic strength by volume is 10,5 %, with minimum extract of 14 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) 10,5 Minimum total acidity 4,5 Maximum volatile acidity (in milliequivalents per litre) Maximum total sulphur dioxide (in milligrams per litre)

5. Wine-making practices

a. Essential oenological practices

Making of sparkling and semi-sparkling wine

Cultural practice

Sparkling and semi-sparkling wines must be produced exclusively using a second fermentation in pressure-resistant tanks.

Use of raisined grapes for the production of the Riserva types.

Specific oenological practice

Raisined grapes up to a maximum limit of 30 % may be used in the preparation of Riserva wines.

b. Maximum yields

Chardonnay, including Spumante and Frizzante, Manzoni Bianco, Sauvignon, Verduzzo Trevigiano, Verduzzo Friulano, Tocai Friulano

105 hectolitres per hectare

Bianco Spumante, Bianco Frizzante, Rosato/rosé including Spumante and Frizzante, Raboso Piave and Raboso Veronese

119 hectolitres per hectare

‘Venezia’ Rosso, Merlot, Cabernet Sauvignon, Cabernet franc, Carmenère, Malbech, Refosco dal Peduncolo Rosso, Pinot Nero including Spumante

112 hectolitres per hectare

‘Venezia’ Bianco, Pinot Bianco, Traminer including Spumante, Pinot Grigio including Spumante and Frizzante

105 hectolitres per hectare

6. Demarcated geographical area

The production area of grapes used to make ‘Venezia’ DOC wines covers the entire administrative territory of the provinces of Venice and Treviso.

7. Main wine grape variety(ies)

Carmenère N. - Cabernet

Manzoni bianco B.

Malbech N.

Sauvignon B.

Traminer aromatico Rs

Raboso piave N. - Friularo

Pinot bianco B. - Pinot

Pinot nero N. - Pinot

Refosco dal peduncolo rosso N. - Refosco

Raboso veronese N. - Raboso

Cabernet franc N. - Cabernet

Cabernet sauvignon N. - Cabernet

Chardonnay B.

Pinot grigio - Pinot

Tocai friulano B. - Tai

Merlot N.

Verduzzo friulano B. - Verduzzo

Glera lunga B. - Glera

Verduzzo trevigiano B. - Verduzzo

8. Description of the link(s)

‘Venezia’ PDO — Link with the environment

Wine-growing has been present in the area around Venice and Treviso since time immemorial, but it was the Republic of Venice, with the birth of the ‘Stato da Terra’, that would give a major boost to the development of local wine production. Wine-growing emerged from the great decline of the 18th century and part of the 19th century thanks to the constant and skilful work carried out mainly by the Oenological School of Conegliano, which helped create a major wine-growing centre in the north-east of Italy. The climate of the ‘Venezia’ DOC area is defined as ‘humid temperate’ and this is due, as well as to its latitude, to the closeness of the sea and the mountains, to the presence of lagoon areas, to the level terrain and the consequent exposure to the wind.

The ‘Venezia’ DOC production area extends across the provinces of Treviso and Venice. It is a broad territory of alluvial origin, with soils formed from deposits of alluvial materials mainly resulting from the melting of alpine and pre-Alpine glaciers and then by the action of the major rivers (the Brenta, Piave, Tagliamento and, to a lesser extent, the Livenza). The plain can easily be divided into two parts, the high and the lowland plain, separated by the spring line. In the high plain, the soils are characterised by the presence of gravelly cones of fluvio-glacial and fluvial origin in which the subsoil is entirely composed of gravel. Moving to the south, after the spring line, the fan-shaped gravelly layer slowly gives way to deposits with increasing levels of sand; the texture becomes finer thanks to the presence of silt and clay.

The area in which the ‘Venezia’ DOC is produced can confer specific characteristics on the various wines depending on the vine varieties used and where they are grown. White varieties are generally grown in the looser, stonier soils in order to obtain greater fragrance and freshness. The wines thus obtained express fresh floral and fruity notes and are also excellent for making sparkling wine. The clay soils are used for red grape varieties to have red and rosé wines with more body and structure. The high mineral content of clay soils makes it possible to obtain fully flavoured wines thanks to the good tannin content and an optimal acidity balance.

The wines produced have colours ranging from straw yellow to golden depending on the length of fermentation, combined with intense, fine and long-lasting bouquets thanks to temperature variations in the pre-harvest period, and harmonious, dry and full-bodied flavours thanks to the gravelly soil in the northern part and silty clay soils in the southern part. The result is that the white wines produced in loose soil show fresh and fruity notes and are particularly suitable for making sparkling wine, whilst the red varieties in the more clayey soils are well-structured and lasting, and lend themselves to ageing.

‘Wine’ category (l)

Thanks to the heavy clay soils used to grow the red grape varieties used to make wines from this category, the red and rosé wines from the ‘Venezia’ PDO have more body and structure and a high, long-lasting colour intensity. On the nose, notes of jam and soft fruits or spicy notes of tobacco or herbs may be more pronounced. Overall, the taste is always full with good tannin and an excellent acidity balance. White wines made from grapes grown in looser, stonier soils are fragrant and fresh, with primary fruity and floral notes on the nose, followed by a focus on notes of apple, pear and apricot that contrast with notes of acacia, wildflowers and camomile. The structure may vary but an excellent apple note stands out, which arises from the large variations between day and night temperatures. These characteristics are amplified in the Passito wines. In this area, there is an established tradition of placing the grapes to be used for the production of Passito wines in drying lodges. These grapes are often previously left to dry out on the vine. In particular, Verduzzo Trevigiano and Friulano are especially suitable for raisining and can be accompanied to varying degrees by other varieties in order to increase the aromatic or acid fraction.

‘Quality sparkling wine’ (5) and ‘Semi-sparkling wine’ (8) categories

The white varieties produce wines with fresh floral and fruity notes as a result of the land with loose, stony soil, which gives the white varieties more fragrance and freshness, helped by the temperature variations between day and night that are a feature of a humid, temperate climate. They are therefore particularly suitable for the production of sparkling and semi-sparkling wines, a practice that has become so well-established in the area that it is now one of the most important in the world. This is a clear sign of the eminent suitability of this environment.

The sparkling wines of the ‘Venezia’ PDO, which are white and rosé and may be named with the varietals Pinot, Pinot Grigio, Pinot Nero, Chardonnay and Traminer, are a straw yellow colour of varying intensity with hints of gold or copper, or else tending to pink if made from black grape varieties. They have a delicate and fruity aroma and a fresh flavour ranging from brut nature to demi-sec, sometimes sweet and aromatic in the case of the Traminer variety.

The semi-sparkling wines of the ‘Venezia’ PDO, which are white and rosé and may be named with the varietals Pinot Grigio or Chardonnay, have a straw yellow colour of varying intensity, or sometimes a coppery or pink colour of varying intensity. They have a delicate and fruity aroma and a flavour ranging from dry to medium-dry.

Traditionally they are made using the Charmat method.

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

None

Link to the product specification

https://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/14217

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