Publication of an application for amendment of a specification for a name in the wine sector referred to in Article 105 of Regulation (EU) No 1308/2013 of the European Parliament and of the Council

(2019/C 233/07)

This publication confers the right to oppose the application pursuant to Article 98 of Regulation (EU) No 1308/2013 of the European Parliament and of the Council (1) within two months from the date of this publication.

‘ROMA’

PDO-IT-A0759-AM02

Date of application: 7.6.2016

REQUEST FOR AMENDMENT TO THE PRODUCT SPECIFICATION

1. Rules applicable to the amendment

Article 105 of Regulation (EU) No 1308/2013 — Non-minor modification

2. Description and reasons for amendment

2.1. Inclusion of the ‘amabile’ variety for white and red wine (also ‘classico’)

Reasons: The current provision does not cover varieties of wine with a higher residual sugar content than the ‘secco’ variety. ‘Dolci’ and ‘amabili’ wines are appreciated in many foreign countries. For example, in Poland the ‘amabile’ variety accounts for 34 % of wine sold. In the North American market, thanks to new generations of consumers, sale of these varieties of wine with residual sugar, i.e. sweet, has increased by around 22 % in the last two years. In response to these new market segments, and out of respect for their wine-producing tradition, the producers of DOC Roma believe it necessary to extend the range of wine by adding the ‘amabile’ variety.

This amendment concerns Article 1 and Article 6 of the product specification and the following sections of the Single Document: point 1.3 Description of the wine(s) and 1.4 Winemaking practices.

2.2. Inclusion of the provision linking bottling to the area of production in accordance with Article 8 of Commission Regulation (EC) No 607/2009

This includes the neighbouring municipality of Aprilia in the province of Latina, in which winemaking is permitted in accordance with Article 6(4) of the same regulation.

Reasons: Conducting the bottling operation in the area of production, in accordance with Article 8 of Commission Regulation (EC) No 607/2009, is considered essential for the protection of the entire production process, in order to promote the area and the product traceability.

This amendment concerns Article 5 of the product specification and the section 1.8 Further Conditions of the Single Document.

2.3. Article 5 of the product specification, inclusion of the 31 March of the year following the harvest as the earliest possible date for placing the red wine on the market

It is proposed to change the date on which the ‘Roma rosso’ variety is made available for consumption from 15 June to 31 March following the harvest. The reason for this earlier date is that, with modern winemaking techniques, even red wines have optimal organoleptic characteristics by the end of winter. By the 31 March following the harvest, the wines comply with the established chemical and organoleptic descriptions.

Previously, the date for placing the red wine on the market was set as no earlier than 15 June of the year following the harvest. This date must be changed to 31 March.

This amendment concerns Article 5 of the product specification and the section 1.8 Further Conditions of the Single Document.

SINGLE DOCUMENT

1. Name to be registered

Roma

2. Geographical indication type

PDO — Protected Designation of Origin

3. Categories of grapevine products

1. Wine

4. Sparkling wine

4. Description of the wine(s)

Roma bianco (also ‘Classico’)

Fresh and balanced wine, straw-yellow colour occasionally with pale green tints; delicate, ethereal aroma; dry, flavourful, harmonious taste, occasionally with floral and fruity notes.

Minimum sugar-free extract: 18

Minimum total alcoholic strength by volume: 12 % vol.

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

Roma bianco amabile (also ‘Classico’)

The wine is straw-yellow in colour occasionally with pale green tints; fruity, delicate aroma; fine, semi-sweet taste, flavourful, harmonious.

Minimum total alcoholic strength by volume: 12,5 % vol.

Minimum sugar-free extract: 20 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 4,5 in grams per litre expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre) Maximum total sulphur dioxide (in milligrams per litre)

Roma Bellone (also ‘Classico’)

Fresh and balanced wine, straw-yellow colour occasionally with pale green tints; characteristic fine, pleasant aroma with floral and fruity notes; dry, balanced, flavourful, pleasant taste.

Minimum total alcoholic strength by volume: 12 % vol.

Minimum sugar-free extract: 18

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

Roma Malvasia puntinata (also ‘Classico’)

Fresh and balanced wine, deep straw-yellow colour; aroma characteristic of the variety, pleasant, fine with floral and fruity notes;

Minimum total alcoholic strength by volume: 12 % vol

Minimum sugar-free extract: 18

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

Roma Rosso (also ‘Classico’)

Well-structured with good levels of polyphenols and polymerised tannins which give the wine the right amount of body without roughness. The wine is ruby-red in colour with purple tints shading to garnet with age. The aroma is intense and characteristic, dry taste, harmonious, well-structured and lasting.

Minimum total alcoholic strength by volume: 12,5 % vol.

Minimum sugar-free extract: 22

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

Roma Rosso amabile (also ‘Classico’)

The wine is ruby-red in colour with purple tints; aroma: harmonious, fruity and intense; taste: semi-sweet, lasting, harmonious.

Minimum total alcoholic strength by volume: 13 %.

Minimum sugar-free extract: 24

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

Roma Rosso riserva (also ‘Classico’)

Well-structured with good levels of polyphenols and polymerised tannins which give the wine the right amount of body without roughness, and good longevity. The wine is ruby-red in colour with purple tints shading to garnet with age. The aroma is intense and characteristic with hints of fruit and/or spices; dry taste, harmonious, well-structured and lasting.

Minimum total alcoholic strength by volume: 13 % vol.

Minimum sugar-free extract: 22

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

Roma Rosato (also ‘Classico’)

Light-bodied wine, fresh, lively, with a fairly intense pink colour; delicate aroma, fine, with floral and fruity notes; dry taste, fresh, fruity, flavourful.

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

Minimum sugar-free extract: 18

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

Roma Romanella Spumante

Fresh and balanced sparkling wine, with pale straw-yellow colour with fine and evanescent bubbles, characteristic aroma, delicate, fine with hints of yeast; fresh and balanced taste, from dry to extra-dry.

Minimum total alcoholic strength by volume: 11 % vol.

Minimum sugar-free extract: 15

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

5. Winemaking practices

a. Essential oenological practices

None

b. Maximum yields

Roma bianco (also ‘Classico’), Roma bianco amabile (also ‘Classico’)

12 000 kilograms of grapes per hectare

Roma Bellone (also ‘Classico’), Roma Malvasia puntinata (also ‘Classico’)

12 000 kilograms of grapes per hectare

Roma bianco romanella spumante

12 000 kilograms of grapes per hectare

Roma rosso (‘Classico’ and ‘Riserva’), Roma rosso amabile (also ‘Classico’)

10 000 kilograms of grapes per hectare

Roma rosato (also ‘Classico’)

10 000 kilograms of grapes per hectare

6. Demarcated geographical area

The production area of the grapes for wines eligible to bear the ‘Roma’ designation covers the entire territory of the following municipalities in the province of Rome:

— Affile, Albano Laziale, Allumiere, Anguillara Sabazia, Anzio, Arcinazzo Romano, Ardea, Ariccia, Bracciano, Campagnano di Roma, Canale Monterano, Capena, Castel Gandolfo, Castelnuovo di Porto, Cave, Cerveteri, Ciampino, Civitavecchia, Colonna, Fiano Romano, Fonte Nuova, Formello, Frascati, Gallicano nel Lazio, Genazzano, Genzano di Roma, Grottaferrata, Guidonia Montecelio, Ladispoli, Lanuvio, Lariano, Manziana, Marcellina, Marino, Mentana, Monte Compatri, Monte Porzio Catone, Montelibretti, Monterotondo, Montorio Romano, Moricone, Morlupo, Nemi, Nerola, Nettuno, Olevano Romano, Palestrina, Palombara Sabina, Pomezia, Rocca di Papa, Rocca Priora, Roiate, San Cesareo, San Polo dei Cavalieri, San Vito Romano, Santa Marinella, Sant’Angelo Romano, Tolfa, Trevignano Romano, Velletri, Zagarolo;

and parts of the following municipalities:

— Artena for the single administrative area formed by the boundaries of Lariano, Velletri and the province of Roma/Latina;

— Fiumicino apart from the Sacra area;

— Rome, except for the area within the GRA motorway and the area between the section of the GRA which intersects with the river Tiber near the via del Mare crossing and continues along the course of the river as far as the branch of the Porto canal connecting with the Tyrrhenian Coast. From this point, demarcation continues south along the coast to the administrative boundary of the municipality of Pomezia; it follows the aforementioned boundary until it crosses the via Laurentina; from this crossing, it continues north to cross the GRA.

The production area of the grapes for wines termed ‘Classico’ exclusively comprises the aforementioned part of the territory of the municipality of Rome.

7. Main wine grape variety(ies)

Malvasia del Lazio (W) - Malvasia puntinata

Bellone (W) - Cacchione

Bombino bianco (W) - Bonbino

Bombino bianco (W) - Bonvino

Bombino bianco (W) - Ottenese

Greco (W) - Asprinio bianco (W)

Trebbiano giallo (W) - Rossetto

Trebbiano giallo (W) - Trebbiano

Verdicchio Bianco (W) - Trebbiano verde

Montepulciano (R)

Cesanese municipality (R) - Cesanese

Cesanese d’Affile (R) - Cesanese

Sangiovese (R) - Sangioveto

Cabernet sauvignon (R) - Cabernet

Cabernet franc (R) - Cabernet

Syrah (R) - Shiraz

Malvasia del Lazio (W) - Malvasia

8. Description of the link(s)

DOC ‘Roma’ category WINE

The production area is a landscape of plains and hills that comprises the coastal areas, Sabina Romana, Colli Albani, Colli Prenestini and part of Campagna Romana. The west, south-west and south aspect combines with the aforementioned geographical factors creating an airy and bright environment. Waste water is drained naturally from the soil, which is particularly well suited to the cultivation of vineyards for ‘Roma’ wine.

In addition, the chemical and physical texture and structure of the soils have a decisive influence on wine-growing, contributing to the production of the characteristic physical, chemical and organoleptic features of ‘Roma’ wine.

Specifically, the soils of sedimentary and volcanic origin are composed of alluvial and marine sediment which include travertine, sand, gravel and silt. They are sometimes covered by recent alluvial deposits, or by deposits formed in river or swamp environments comprising alternating layers of the following: sand, sandy clay, clay formed in a bathyale and circalittoral environment, sand and limestone from an infralittoral environment, sands from a coastal environment interspersed with volcanic rocks and sands of a windy and river environment (‘Duna antica’).

Also present are pozzolans, known locally as ‘terrinelle’, i.e. volcanic ash that has not undergone any hardening process. They produce sandy, deep soils that are permeable to water but do not hold stagnant water, either on the surface or at deeper levels. In addition, there are silts and yellow sands mixed with lime and silicon pebbles in greater or lesser concentrations, as well as blue and grey clays from lake environments and land associated with red soils of clayey-loamy texture, which are generally quite fine with consistent subsoil. The soils have the kind of characteristics that make them ideal for quality wine-growing.

The climate in the production area is characterised by plentiful rain (1 065 mm). The rainfall is light in the summer (105 mm) and dries up in July and August. In June there is some rainfall, and it rains regularly in May in smaller quantities. There is a good average annual temperature (14,2 °C), combined with a relatively high temperature and optimal sunshine in September and October. In the final stage, the climate is characterised by a significant difference in temperature between night and day. This allows the grapes to ripen slowly and fully, contributing significantly to the particular organoleptic characteristics of ‘Roma’ wine.

The soil is of volcanic origin, generally characterised by a slight acid (pH 5,5/6), with high levels of mineral salts: potassium generally above 500 ppm. Climate conditions, particularly in steeper areas, include sharp variations in temperature between night and day (around 10 °C). The combination of terrain and climate encourages the build-up of mainly malic acid in the grape bunches. This is instrumental in the production of the terpenes responsible for the aromas characteristic of the grape variety. Specifically in the case of the white wines, this produces a fresh and balanced wine. The alluvial soils of volcanic origin have a clay content of between 15 and 30 %, as well as high levels of potassium, associated with the low grape yields per hectare: a maximum of 10 tonnes per hectare. There are temperature variations of around 13 °C between night and day, with optimal sunshine usual in October (famously known as ‘ottobrate romane’). In the case of the red wines, all these factors combine to enable the grapes to ripen slowly and fully. The excellent balance of sugars and acids in combination with the phenolic ripening enables the production of wines characterised by a good aroma, balance, structure and body.

The long history of wine-growing on the lands where ‘Roma’ wine is produced extends from Roman times, through the middle ages to today, as countless documents show. It is the general and basic proof of the close connection and interaction between human factors and the quality and particular characteristics of ‘Roma’ wine.

In other words, it bears witness to the way in which people in this area have, over the centuries, passed down the traditional vine cultivation and oenological techniques, which have been improved upon and refined in modern times thanks to the undoubted scientific and technological progress made, in order to create the renowned ‘Roma’ wines.

DOC ‘Roma’ category SPARKLING WINE

The production area is a landscape of plains and hills that comprises the coastal areas, Sabina Romana, Colli Albani, Colli Prenestini and part of Campagna Romana. The west, south-west and south aspect combines with the aforementioned geographical factors creating an airy and bright environment. Waste water is drained naturally from the soil, which is particularly well suited to the cultivation of vineyards for ‘Roma’ wine.

In addition, the chemical and physical texture and structure of the soils have a decisive influence on wine-growing, contributing to the production of the characteristic physical, chemical and organoleptic features of ‘Roma’ wine.

Specifically, the soils of sedimentary and volcanic origin are composed of alluvial and marine sediment which include travertine, sand, gravel and silt. They are sometimes covered by recent alluvial deposits, or by deposits formed in river or swamp environments comprising alternating layers of the following: sand, sandy clay, clay formed in a bathyale and circalittoral environment, sand and limestone from an infralittoral environment, sands from a coastal environment interspersed with volcanic rocks and sands of a windy and river environment (‘Duna antica’). Also present are pozzolans, known locally as ‘terrinelle’, i.e. volcanic ash that has not undergone any hardening process. They produce sandy, deep soils that are permeable to water but do not hold stagnant water, either on the surface or at deeper levels. In addition, there are silts and yellow sands mixed with lime and silicon pebbles in greater or lesser concentrations, as well as blue and grey clays from lake environments and land associated with red soils of clayey-loamy texture, which are generally quite fine with consistent subsoil. The soils have the kind of characteristics that make them ideal for quality wine-growing.

The climate in the production area is characterised by plentiful rain (1 065 mm). The rainfall is light in the summer (105 mm) and dries up in July and August. Even in June there is some rainfall, which occurs regularly in May although in smaller quantities. There is a good average annual temperature (14,2 °C), combined with a relatively high temperature and optimal sunshine in September and October. In the final stage, the climate is characterised by a significant difference in temperature between night and day. This allows the grapes to ripen slowly and fully, contributing significantly to the particular organoleptic characteristics of ‘Roma’ sparkling wine.

In particular, the combination of the land characteristics and climate factors lend the sparkling wines a natural acidity, a good mineral flavour derived from the land, a rich perfume and a basic percentage of polyphenols that guarantee fresh, structured and lasting sparkling wines.

The long history of wine-growing on the lands where ‘Roma’ wine is produced extends from Roman times, through the middle ages to today, as countless documents show. It is the wide-ranging and basic proof of the close connection and interaction between the human factors and the quality and particular characteristics of ‘Roma’ sparkling wine.

In other words, it bears witness to the way in which people in this area have, over the centuries, passed down the traditional vine cultivation and oenological techniques, which have been improved upon and refined in modern times thanks to the undoubted scientific and technological progress made, in order to create the renowned ‘Roma’ wines.

9. Essential further conditions

DOC ‘Roma’ - derogation from winemaking in proximity to the demarcated area

Legal framework:

EU legislation

Type of further condition:

Derogation concerning production in the identified geographical area

Description of the condition:

Under Article 6(4)(b) of Commission Regulation (EC) No 607/2009, winemaking, processing into sparkling wine and bottling are permitted in the municipality of Aprilia in the province of Latina, an administrative entity neighbouring the production area of the grapes.

DOC ‘Roma’ - bottling in the demarcated geographical area

Legal framework:

EU legislation

Type of further condition:

Bottling in the demarcated geographical area

Description of the condition:

The provisions on bottling within the demarcated area have been laid down in line with EU law (Article 8 of Regulation (EC) No 607/2009). In accordance with the aforementioned law, bottling must take place in the demarcated geographical area in order to safeguard quality and reputation of the ‘Roma’ wine, and to guarantee its origin and ensure the effectiveness of the relevant checks. The particular characteristics and qualities of the ‘Roma’ wine, which are linked to the geographical area of origin and the reputation of the designation, are better guaranteed if the wine is bottled in the production area, as the application of and compliance with all the technical rules concerning transport and bottling are entrusted to holdings in the area with the necessary knowledge and know-how as well as an interest in preserving the reputation earned. Moreover, the requirement ensures that wine producers are subject to an efficient system of bottling checks by the competent bodies, as all the potential risks of transporting the product outside the area for bottling are avoided. This provision therefore benefits the wine producers themselves who are mindful of and responsible for safeguarding the quality and reputation of the designation.

DOC ‘Roma’ Rosso (also Classico) - terms for placing on the market

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

The proposal to place the red wine on the market not before 31 March of the year following the harvest is due to the fact that, with modern winemaking techniques, the red wines have optimal organoleptic characteristics by the end of winter. By the 31 March following the harvest, the wines comply with the established chemical and organoleptic descriptions.

Link to the product specification

https://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/11923

(1) OJ L 347, 20.12.2013, p. 671.