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 419/10)

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

‘Colli Asolani — Prosecco’

PDO-IT-A0514-AM03

Date of communication: 2.9.2019

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1. Introduction of a version of ‘Colli Asolani — Prosecco’/‘Asolo — Prosecco’ superior sparkling wine featuring the term ‘sui lieviti’ (aged on the lees)

Description:

A version featuring the term ‘sui lieviti’ (aged on the lees) is being introduced for the ‘Colli Asolani — Prosecco’/‘Asolo — Prosecco’ superior sparkling wine type.

Reasons:

This amendment adds a new ‘sui lieviti’ (aged on the lees) version to the types already included in the product specification. This refers to the long-standing historical tradition and ‘rural’ method for obtaining sparkling wine.

This amendment is intended to provide protection for the product obtained when wine is made directly in the bottle, without using the disgorgement procedure but allowing it to age on the lees.

This amendment affects Articles 1, 5, 6 and 7 of the Product Specification and Sections 1.4 (Description of the wine(s) and 1.9 (Further conditions — labelling and presentation) of the Single Document.

2. Introduction of specifications regarding the name and labelling

Description:

The term ‘Millesimato’ (vintage) may be added to the name of the wine, followed by the year in which the grapes were harvested. The term ‘Millesimato’ must not be used for the ‘sui lieviti’ (aged on the lees) type.

The term ‘sui lieviti’ (aged on the lees) must be used, followed by the year in which the grapes were harvested. The terms ‘Superiore’, ‘Millesimato’ and ‘sui lieviti’ and the year of the vintage must be printed in characters with a maximum size equivalent to two-thirds of the wine name.

Reasons:

These specifications are necessary as additional labelling provisions falling under EU legislation.

This amendment affects Article 7 of the Product Specification and Section 1.9 of the Single Document (Further conditions — labelling and presentation).

SINGLE DOCUMENT

1. Name of the product

Colli Asolani — Prosecco

Asolo — Prosecco

2. Geographical indication type

PDO — Protected designation of origin

3. Categories of grapevine product

1. Wine

4. Sparkling wine

5. Quality sparkling wine

6. Quality aromatic sparkling wine

8. Semi-sparkling wine

4. Description of the wine(s)

‘Colli Asolani — Prosecco’/‘Asolo — Prosecco’, including the superior sparkling and semi-sparkling versions

Wine with a straw-yellow colour of varying intensity, with long-lasting foam in the sparkling type and a clear formation of small bubbles in the semi-sparkling type. The aroma is pleasant and characteristically fruity, with possible hints of bread crust and yeast if fermented in the bottle. The taste ranges from dry to medium dry depending on the category and may be pleasantly fruity, round, full-bodied.

Minimum total alcoholic strength by volume: 10,5 %. Minimum sugar-free extract: 16,0 g/l.

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

General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) Minimum total acidity 4,0 g expressed as grams of tartaric acid per litre Maximum volatile acidity (in milliequivalents per litre) Maximum total sulphur dioxide (in milligrams per litre)

‘Colli Asolani — Prosecco’/‘Asolo — Prosecco’ superior sparkling wine featuring the term ‘sui lieviti’ (aged on the lees)

Foam: fine and long-lasting;

Colour: straw yellow of varying intensity, possibly cloudy;

Aroma: pleasant and characteristically fruity with possible notes of crusty bread and yeast;

Taste: fresh, harmonious, fruity with possible notes of crusty bread and yeast,

Minimum total alcoholic strength by volume: 11 %;

Minimum sugar-free extract: 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) Minimum total acidity 4,0 g expressed as grams of tartaric acid per litre Maximum volatile acidity (in milliequivalents per litre) Maximum total sulphur dioxide (in milligrams per litre)

5. Wine-making practices

a. Essential oenological practices

Preparation of the batch intended for making sparkling wine

Specific oenological practice

For preparing the base vines to be processed into sparkling wine, the traditional practice of using Pinot and/or Chardonnay wines is allowed, up to 15 % of the total volume.

b. Maximum yields

Colli Asolani — Prosecco/Asolo — Prosecco

84 hectolitres per hectare

6. Demarcated geographical area

The production area of the grapes for making ‘Asolo — Prosecco’ DOCG wines is situated within the production area of the ‘Prosecco’ DOC. It is demarcated as follows:

A) The production area of the grapes for making wine covered by the ‘Asolo — Prosecco’ DOCG designation referred to in Article 1 comprises the entire territory of the municipalities of Castelcucco, Cornuda and Monfumo and part of the territory of the following municipalities: Asolo, Borso del Grappa, Caerano S. Marco, Cavaso del Tomba, Crespano del Grappa, Crocetta del Montello, Fonte, Giavera del Montello, Maser, Montebelluna, Nervesa della Battaglia, Paderno del Grappa, Pederobba, Possagno, S. Zenone degli Ezzelini and Volpago del Montello. The boundary of this area is defined as follows: From the locality of Ciano in the municipality of Crocetta del Montello the boundary continues eastward along the ‘Panoramica del Montello’ provincial road as far as the exit point at the intersection of the ‘transversale del Montello’ road with No 14. From the intersection it follows a vertical line with respect to the ‘Panoramica’ until it reaches the edge of the hill which overlooks the Piave river. From there the boundary continues eastward along the upper section of the Montello slope which runs alongside the Piave as far as the locality of Case Saccardo in the municipality of Nervesa della Battaglia. It then turns south-eastward along the border between the municipalities of Nervesa and Susegana and along the Piave riverside road which passes by the stream gauge and leads to the village of Nervesa, from where it turns westward along State road No 248 ‘Schiavonesca Marosticana’ which runs to the border between the provinces of Treviso and Vicenza, at about the 42 500 km mark in the municipality of S. Zenone degli Ezzelini. From there, it goes northward following the border between the provinces of Treviso and Vincenza until it meets the contour line at an elevation of 400 m in the Borso del Grappa municipality. The boundary line then continues to follow this contour line eastward, passing through villages belonging to the municipalities of Borso del Grappa, Crespano del Grappa, Possagno, Cavaso del Tomba and Pederobba. Once it reaches the municipality of Pederobba, it continues southward from the point at 400 m above sea level where it meets the Calpiana road, which, to the south-east, leads to the ‘Pedemontana del Grappa’ provincial road past the Pedemontana estate. Going down that road, it joins the ‘Pedemontana del Grappa’, running along that road until its intersection with State road No 348 ‘Feltrina’ after the village of Pederobba. It then follows the State road to Onigo di Pederobba, from where it turns eastward along the road to Covolo as far as Pieve, and Rive. Then it follows the Brentella canal as far as the 160 point and then swings north-eastward towards Covolo, passing through and entering Barche, where it reaches the point of 146 m above sea level in the vicinity of the Piave river. From the 146 point, it then continues southward along that road until its intersection with the road to Crocetta del Montello at about the 27 800 km point. The boundary then continues southward along that road as far as the locality of Fornace, where it turns south-eastward onto the road leading to Rivasecca, passing through and continuing south-eastward on the road that runs alongside the Castelviero canal, until it reaches the locality of Ciano from where the delineation started.

B) For the grape varieties Pinot Bianco, Pinot Nero, Pinot Grigio and Chardonnay to be used in the traditional practice referred to in Article 5, the production area covers the administrative area of the following municipalities in the province of Treviso: Cappella Maggiore, Cison di Valmarino, Colle Umberto, Conegliano, Cordignano, Farra di Soligo, Follina, Fregona, Miane, Pieve di Soligo, Refrontolo, Revine Lago, San Fìor, San Pietro di Feletto, San Vendemiano, Sarmede, Segusino, Sernaglia della Battaglia, Susegana, Tarzo, Valdobbiadene, Vidor, Vittorio Veneto, Asolo, Caerano S.Marco, Castelcucco, Cavaso del Tomba, Cornuda, Crocetta del Montello, Fonte, Giavera del Montello, Maser, Monfumo, Montebelluna, Nervesa della Battaglia, Paderno del Grappa, Pederobba, Possagno, S. Zenone degli Ezzelini, Volpago del Montello, Borso del Grappa and Crespano del Grappa.

7. Main wine grape variety(ies)

Glera W. - Serprino

8. Description of the link(s)

Colli Asolani — Prosecco (it)/Asolo — Prosecco (it)

The climate of the production area has mild springs and summers that are not too hot, which protects the acid-sugar ratio in the grapes, and autumns that are ideally suited to the ripening of the fruit.

The difference in temperature between night and day helps the Glera grapes develop their typical aromas. These fruity and floral notes give typical qualities to the wines, which are also characterised by their freshness.

Drainage of excess water is helped by the sloping land and the nature of the soils, meaning that the plants absorb more micro-nutrients and always maintain balanced growth and the right level of acidity. This lends body, aroma, intensity and elegance to the wines.

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

‘Colli Asolani — Prosecco’/‘Asolo — Prosecco’ superior sparkling wine featuring the term ‘sui lieviti’ (aged on the lees):

Legal framework:

EU legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

The term ‘Millesimato’ (vintage) may be added to the name of the wine, followed by the year in which the grapes were harvested.

For sparkling wine of the ‘sui lieviti’ (aged on the lees) type, the year in which the grapes were harvested must be indicated on the label; the term ‘Millesimato’ may not be used.

The terms ‘Superiore’, ‘Millesimato’ and ‘sui lieviti’ and the year of the vintage must be printed on the label in characters with a maximum size equivalent to two-thirds of the wine name.

Link to the product specification

https://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/14385

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