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

(2021/C 61/09)

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

‘FIANO DI AVELLINO’

PDO-IT-A0232-AM02

Date of communication: 10 November 2020

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1. Rewording of section on types – Introduction of ‘Riserva’ version

The ‘Riserva’ version has been introduced and therefore needs to be included in the types of wine covered by the specification.

The reason for this amendment is to raise the profile of the ‘Fiano di Avellino’ PDO by highlighting the longevity of the wines produced, taking account of the local custom of placing the wine on the market after it has been aged for a number of years.

Moreover, in accordance with the applicable legislation, the adjective ‘bianco’ (white) after the name ‘Fiano di Avellino’ has also been removed.

This amendment concerns Articles 1, 2 and 6 of the specification and Section 4 of the single document.

2. Introduction of possibility to carry out emergency irrigation

Given the climate change already underway and the increasingly severe water and thermal stress affecting plants, this possibility is being allowed to ensure their normal physiological development.

This amendment concerns Article 4 of the specification but does not concern the single document.

3. Introduction of ‘Riserva’ type and ageing period

With a view to differentiating ‘Fiano di Avellino’ Riserva, it has been deemed appropriate to specify the minimum ageing period and the date from which this period is counted.

This amendment concerns Article 5 of the specification and Section 5(a) of the single document.

4. Description of ‘Fiano di Avellino’ PDO wines including ‘Riserva’ type – adaptation of analytical and organoleptic characteristics

The adjective ‘bianco’ (white) after the name of the ‘Fiano di Avellino’ designation has been deleted.

This is a change in wording for reasons of consistency with the name of the product.

In the section on the characteristics on consumption, the term ‘dry’ has been added to the description of the taste as it is a characteristic of the wines currently being produced under this PDO.

Following the introduction of the new ‘Fiano di Avellino’ Riserva type, its chemico-physical and organoleptic characteristics on consumption have been added. The data and the descriptions refer to a high-quality product with medium to long ageing in the cellar.

This amendment concerns Article 6 of the specification and Section 4 of the single document.

5. Link with geographical area – Adjustment of the form of the specification

The text has been adapted and the specification and the single document have been aligned in terms of content.

It is an adjustment of the form that does not invalidate the geographical link referred to in Article 93(1)(a)(i) of Regulation (EU) No 1308/2013.

This amendment concerns Article 8 of the specification and Section 8 of the single document.

SINGLE DOCUMENT

1. Name of the product

Fiano di Avellino

2. Geographical indication type

PDO – Protected Designation of Origin

3. Categories of grapevine product

1. Wine

4. Description of the wine(s)

‘Fiano di Avellino’

Colour: straw yellow of varying intensity.

Aroma: pleasant, intense, fine, distinctive.

Taste: dry, fresh, harmonious.

Minimum total alcoholic strength by volume: 11,5 %.

Minimum sugar-free extract: 16 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):

‘Fiano di Avellino’ Riserva

Colour: straw yellow of varying intensity.

Aroma: pleasant, intense, fine.

Taste: dry, fresh, harmonious.

Minimum total alcoholic strength by volume: 12 %.

Minimum sugar-free extract: 17 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):

5. Wine-making practices

a. Specific oenological practices

‘Fiano di Avellino’‘Riserva’ – Minimum ageing period

Specific oenological practice

In the case of ‘Fiano di Avellino’‘Riserva’, the minimum ageing period must be at least 12 months counting from 1 November of the year of the harvest.

b. Maximum yields

‘Fiano di Avellino’ and ‘Fiano di Avellino’ Riserva

10 000 kg of grapes per hectare

6. Demarcated geographical area

The production area of the grapes used in the production of ‘Fiano di Avellino’ DOCG wines covers the entire administrative area of the following municipalities in the province of Avellino: Avellino, Lapio, Atripalda, Cesinali, Aiello del Sabato, S. Stefano del Sole, Sorbo Serpico, Salza Irpina, Parolise, S. Potito Ultra, Candida, Manocalzati, Pratola Serra, Montefredane, Grottolella, Capriglia Irpina, S. Angelo a Scala, Summonte, Mercogliano, Forino, Contrada, Monteforte Irpino, Ospedaletto d’Alpinolo, Montefalcione, Santa Lucia di Serino and San Michele di Serino.

7. Main wine grape variety(ies)

Fiano B.

8. Description of the link(s)

‘Fiano di Avellino’ PDO wine

Natural factors:

The demarcated area for the ‘Fiano di Avellino’ DOCG is located between the Calore and Sabato valleys, the slopes of Monte Parteno and the hills surrounding the Lauro valley. In terms of relief, the landscape mostly consists of vast expanses of hilly terrain in between mountain slopes. Together with the predominantly south-east/south-west exposure of the vineyards, situated in areas that are exceptionally well-suited to vine cultivation, this creates a suitably breezy and bright environment that provides the plant with ideal growing conditions.

The considerable size of the area also means that it presents major geological variations. While there are some soils with a lime-clay substrate and volcanic traces, other locations feature hard, compact rocks or mostly clay compounds.

Historical and human factors

Vines have been grown in the area since ancient times. This is linked to the presence of the Sabato river which cuts across the area’s hilly terrain. Its name is derived from the Sabines, named after Sabus or the Sabatini, a Samnite tribe that settled in the Sabatus river basin.

Historical sources have traced the origin of the term ‘Apiano’ to wine produced in the agricultural area formerly known as ‘Apia’ – the present-day municipality of Lapio – located in the hills east of Avellino at an altitude of 590 m above sea level. The word ‘Apiano’ may also be derived from ‘Api’ (bees), given that they tend to swarm around the grape bunches, lured by the sweetness of the grapes.

The Royal School of Winegrowing and Oenology (Regia Scuola di Viticoltura e Enologia) in Avellino has helped to make the area one of the most important winegrowing centres in Italy, promoting the cultivation of the ‘Fiano’ grape variety in the production area and throughout the middle valley of the Sabato river.

The School of Winegrowing has been a catalyst for socio-economic development and this has resulted in the winegrowing sector in Avellino becoming one of the leading Italian provinces in the production and export of wine.

On a scientific level, the technical and economic soundness of ‘Fiano di Avellino’ wines has been acknowledged in all of the vine variety and oenology studies conducted to date.

The ‘Fiano di Avellino’ PDO represents the excellence of white wines in Southern Italy: known for their characteristic freshness, finesse and pleasing minerality, the fact that they age well means ‘Riserva’ versions are also produced.

The combination of the natural factors described above with the inveterate tradition of winegrowing in this area of the province of Avellino and the continuous technical and scientific contributions that have had a major impact on the crops and technology has helped to improve quality and raise the profile of ‘Fiano di Avellino’ PDO wines on the domestic and international markets.

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

‘Fiano di Avellino’ and ‘Fiano di Avellino’ Riserva – PDO

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

‘Fiano di Avellino’ PDO wines must be presented for consumption in bottles or other glass containers with a capacity of not more than 5 litres, closed with a flanged stopper made of a material authorised under the applicable legislation. The use of screw caps is allowed for containers with a capacity of not more than 0,187 litres.

Link to the product specification

https://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/16174

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