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 61/08)

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

‘GRECO DI TUFO’

PDO-IT-A0236-AM02

Date of communication: 13 November 2020

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1. Revision of the list of types – Inclusion of ‘riserva’ types

The types ‘Greco di Tufo Riserva’ and ‘Greco di Tufo Spumante Riserva’ have been included, and the list of permitted wine types has therefore been updated accordingly.

This amendment results from the need to promote PDO ‘Greco di Tufo’, stressing the keeping qualities and taking into account the local custom of placing the wine on the market after it has actually been aged for several years.

In addition, in compliance with the legislation in force, the adjective ‘bianco’ [white] after the name ‘Greco di Tufo’ has been removed.

This amendment affects Articles 1 and 6 of the specification and section 4 of the single document.

2. Inclusion of an option for emergency irrigation

Taking into account the current changes in climate, and the ever increasing water and heat stress on the plants, this option has been permitted in order to ensure normal growth.

This amendment affects Article 4 of the product specification but does not affect the single document.

3. Inclusion of the ‘Riserva’ types and their respective ageing periods

In order to distinguish the types ‘Greco di Tufo’ and ‘Greco di Tufo Spumante’ with the indication ‘Riserva’, it is considered appropriate to specify the minimum ageing times and the date on which they begin.

This amendment affects Article 5 of the specification and section 5.a of the single document.

4. Description of PDO ‘Greco di Tufo’ wines, including ‘Riserva’ types – Update of the analytical and organoleptic qualities

The adjective ‘bianco’ has been removed after the designation ‘Greco di Tufo’.

This is an amendment to the wording in line with the product name.

With the introduction of the types ‘Greco di Tufo Riserva’ and ‘Greco di Tufo Spumante Riserva’, the finished wines’ chemical, physical and organoleptic characteristics are now stated. The information and descriptions refer to a high quality product with medium to long ageing in the winery.

In the description of the taste of ‘Greco di Tufo Spumante’, the maximum residual sugar content has been extended from ‘brut’ to ‘extradry’ [sic].

The amendment is considered necessary in response to the growing consumer demand for such products.

This amendment affects Article 6 of the specification and section 4 of the single document.

5. Link with the geographical area – Formal amendment to the specification

The wording has been amended and made consistent in the specification and the single document.

This is a formal amendment which does not invalidate the link referred to in Article 93(1)(a)(i) of Regulation (EC) No 1308/2013.

This amendment affects Article 9 of the specification and section 8 of the single document.

SINGLE DOCUMENT

1. Name of the product

Greco di Tufo

2. Geographical indication type:

PDO – Protected Designation of Origin

3. Categories of grapevine product

1. Wine

4. Sparkling wine

4. Description of the wine(s)

‘Greco di Tufo’

Colour: straw yellow of varying intensity.

Aroma: pleasant, intense, elegant, distinctive.

Taste: fresh, dry, harmonious.

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

Minimum sugar-free extract: 16 grams per litre.

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):

‘Greco di Tufo Riserva’

Colour: straw yellow of varying intensity.

Aroma: pleasant, intense, elegant, distinctive.

Taste: dry, fresh, harmonious.

Minimum total alcoholic strength by volume: 12 %.

Minimum sugar-free extract: 17 grams per litre.

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):

‘Greco di Tufo Spumante’

Foam: fine and long-lasting.

Colour: straw yellow of varying intensity with pale green or golden highlights.

Aroma: distinctive, pleasant, with a delicate hint of yeast.

Taste: flavoursome, elegant and harmonious, ranging from ‘extrabrut’ to ‘extradry’ [sic].

Minimum total alcoholic strength by volume: 12 %.

Minimum sugar-free extract: 15 grams per litre.

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

‘Greco di Tufo Spumante Riserva’

Foam: fine and long-lasting.

Colour: straw yellow of varying intensity.

Aroma: distinctive, pleasant, with a delicate hint of yeast.

Taste: flavoursome, elegant and harmonious, ranging from ‘extrabrut’ to ‘extradry’ [sic].

Minimum total alcoholic strength by volume: 12 %.

Minimum sugar-free extract: 16 grams per litre.

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: 6 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

‘Greco di Tufo Riserva’ – Minimum ageing period

Specific oenological practice

For the ‘Greco di Tufo Riserva’ type, the minimum ageing period must not be less than 12 months starting from 1 November of the year of harvest.

‘Greco di Tufo Spumante’ including ‘Riserva’ – Production

Specific oenological practice

‘Greco di Tufo Spumante’ wines, including those with the indication ‘Riserva’, must be produced exclusively by the classic method of second fermentation in the bottle.

Production of the ‘Greco di Tufo Spumante’ type must involve a period of lees ageing in the bottle of at least 18 months from the date of tirage [activation of the second fermentation]. In the case of ‘Greco di Tufo Spumante Riserva’, the period of lees ageing in the bottle must not be less than 36 months from the date of tirage.

b. Maximum yields

‘Greco di Tufo’ – All types

10 000 kg of grapes per hectare

6. Demarcated geographical area

The production area of the grapes for the production of ‘Greco di Tufo’ DOCG wines covers the entire administrative area of the following municipalities in the Province of Avellino: Tufo, Altavilla Irpina, Chianche, Montefusco, Prata di Principato Ultra, Petruro Irpino, Santa Paolina and Torrioni.

7. Main wine grape variety(ies)

Greco (B)

8. Description of the link(s)

‘Greco di Tufo’ PDO – Still and sparkling wine

Natural factors

PDO ‘Greco di Tufo’ is produced in a hilly area through which the river Sabato flows. The terrain is characterised by steep slopes with clay and limestone soils of volcanic origin and mineral-rich subsoil.

The hilly topography of the production area and the predominantly south-east/south-west exposure of the vineyards, situated in areas that are exceptionally well-suited to vine cultivation, combine to create an environment that provides the plant with ideal growing conditions in terms of sufficient ventilation and light.

The hilly parts of the production area are characterised by microclimates with significant differences in temperature between day and night. These contribute to preserving the natural acidity of the grapes during ripening.

Historical and human factors

Vine cultivation in the area has its origins among the ancient local populations and continued after the arrival of Mycenean Greek colonisers. It is also related to the presence of the river Sabato flowing through the hilly terrain. The name of the river comes from the Sabines, identified by the names Sabus or Sabatini, a tribe of Samnite people who settled in the Sabatus river basin. Historically this area became established as a centre for the development of viticulture in the 19th century thanks to the discovery of huge sulphur deposits in the municipality of Tufo. The presence and availability of sulphur benefitted vine cultivation throughout the district of Irpinia and gave rise to the technique of using sulphur to protect the grape bunches from external pathogens. This activity made a significant contribution to the development of related industries throughout the area, which lasted until 1983 when sulphur ceased to be mined.

The establishment of the Regia Scuola di Viticoltura e Enologia [Royal School of Viticulture and Oenology] in Avellino contributed to making the area one of the important Italian centres of viticulture, promoting cultivation of the Greco variety throughout the mid-Sabato valley.

The presence of the viticultural school as a driver of socio-economic progress was to put the wine-growing sector of the province of Avellino at the forefront for wine production and export in Italy.

At academic level, the technical and economic value of ‘Greco di Tufo’ products has been repeatedly recognised in studies of grape varieties and oenology.

The natural and human factors described above, combined with the genetic characteristics of the Greco variety, produce quality wines, including sparkling wines. Indeed, all the ‘Greco di Tufo’ PDO wines are characterised by freshness, body and complexity. As they are suitable for ageing, a version with the indication ‘Riserva’ is also produced.

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

‘Greco di Tufo’ and ‘Greco di Tufo Spumante’ PDO

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

‘Greco di Tufo’ wines must be released for consumption in bottles or other containers made of glass with a capacity not exceeding 5 litres. With the exception of wines of the ‘Spumante’ type, they must be closed with flanged stoppers made of the materials permitted by the legislation in force. For containers of 0,187 litres or less, use of screw caps is permitted.

Link to the product specification

https://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/16173

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