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

(2022/C 401/09)

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

‘Patrimonio’

PDO-FR-A0157-AM01

Date of communication: 8 September 2022

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1. Wine-making practices

Chapter I of the specification for the ‘Patrimonio’ controlled designation of origin has been expanded at Section VI, point 1, ‘Training methods’. It now includes an agri-environmental provision prohibiting the use of chemical weed-killers.

This provision has also been included in the single document in the section on ‘Cultivation practices’.

2. Contact details of the inspection body

Chapter III of the specification for the ‘Patrimonio’ controlled designation of origin has been amended at Section II, ‘References to the inspection body’, in order to update the address of INAO:

‘Institut National de l’Origine et de la Qualité (INAO) TSA 30003 – 93555 MONTREUIL Cedex Tel. +33 173303800 Fax +33 17303804 Email: info@inao.gouv.fr’ This amendment has been added to the single document in the section on ‘Contact details of the inspection body’.

SINGLE DOCUMENT

1. Name(s)

Patrimonio

2. Geographical indication type

PDO – Protected designation of origin

3. Categories of grapevine products

1. Wine

4. Description of the wine(s)

1. Analytical characteristics of the wines

BRIEF WRITTEN DESCRIPTION

Wines with the designation ‘Patrimonio’ are still wines that can be red, rosé or white.

The natural alcoholic strength by volume complies with the following criteria: 11 % for white wines, 11,5 % for rosé wines and 12 % for red wines.

At the time of packaging, red wines have a maximum malic acid content of 0,4 grams per litre.

After fermentation, the wines have a fermentable sugar content (glucose and fructose) not exceeding the following:

— For wines with a natural alcoholic strength by volume not exceeding 14 %: 4 g/l

— For wines with a natural alcoholic strength by volume exceeding 14 %: 5 g/l

The total acidity, volatile acidity and total sulphur dioxide contents are those laid down in EU legislation.

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

2. Organoleptic description of the wines

BRIEF WRITTEN DESCRIPTION

The red wines account for 40 % of production. They are made from the variety Nielluccio N, which represents at least 90 % of grapes in the varietal mix and in blending. It produces full-bodied wines with structured tannins, guaranteeing good ageing ability. The wines are deeply coloured: bright red, ruby or garnet. Their natural alcoholic strength by volume is often high, exceeding 13 %. The aromas of the young wines suggest red fruits, such as blackcurrant or blackberry, with occasional woody notes, but over time develop spiced aromas, and also toasted and balsamic touches.

The rosé wines are usually the product of a skilful blend of grape varieties in which Nielluccio N represents at least 75 %, and which also includes the varieties Sciaccarello N, Grenache N and Vermentino B. They are still, dry wines with a bright pink colour, well-balanced with aromatic characteristics suggesting raspberry and gooseberry. Generally drunk when young, they are synonymous with freshness.

The white wines are still and dry. They are made exclusively from the Vermentino B variety, which tends to give them a great aromatic richness. The floral aromas suggesting white flowers, hawthorn and broom are particularly noticeable when the wines are young.

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

5. Wine-making practices

5.1. Specific oenological practices

1.

Cultivation practice

— Minimum vine planting density is 4 000 plants per hectare.

— Spacing between vine rows must not exceed 2,80 metres, and spacing between plants in the same row must be at least 0,80 metres.

— The vines are spur pruned (using the gobelet or cordon de Royat method), with a maximum of 10 buds per plant.

— The use of chemical weed-killers is prohibited.

— Irrigation is prohibited.

2.

Specific oenological practice

— Enrichment is entirely prohibited.

— The use of wood chips is prohibited.

— The use of oenological charcoal is prohibited.

The wine-making practices followed must comply with EU rules and the Rural and Maritime Fishing Code, as well as with the above provisions.

5.2. Maximum yields

1.

55 hectolitres per hectare

6. Demarcated geographical area

The grapes are harvested and the wines made and matured in the territory of the following municipalities in the department of Haute-Corse: Barbaggio, Farinole, Oletta, Patrimonio, Poggio-d’Oletta, Saint-Florent and Santo-Pietro-di-Tenda.

7. Wine grape variety(-ies)

Grenache N

Nielluccio N – Nielluciu

Sciaccarello N

Vermentino B – Rolle

8. Description of the link(s)

8.1. Description of the natural and human factors relevant to the link

Description of the natural factors relevant to the link

Situated at the foot of Cap Corse, looking out over the Gulf of Saint-Florent, the geographical area comprises a vast natural amphitheatre opening out into its plain, its hills and valleys. To the east, towards Bastia, and to the south, towards the Agriates Desert, the area is enclosed by a dense network of small coastal rivers and by a line of ridges.

The area extends over seven municipalities in the department of Haute-Corse, covering the region of Nebbiu, which means ‘fog’ in the Corsican language.

The relief is stark, reflecting the land rifts that shook the region in the secondary (Mesozoic) era. The geological substratum is composed of lustrous schists from the ocean floor, covered with sedimentary deposits to the west, and crystalline deposits to the east. This geological situation has given rise to a landscape of rounded limestone hills and a monocline running from Poggio–d’Oletta to Farinole. Most of the vineyards are planted in the low-lying area formed by the monocline, called the ‘Conca d’Oro’, meaning ‘rich conch’, which is situated some tens of metres above the sea and characterised by a complex topography. Vineyards are also planted on hillsides or, on a smaller scale, on the well-drained sea plain, as for example north-west of the municipality of Patrimonio.

Vines occupy most of the cultivated areas, while the vegetation cover in the uncultivated areas is a dense, often impenetrable, shrub-land with patches of wild olive trees and woodlands of holm oak in the hollows.

The uniqueness of the ‘Patrimonio’ territory is due to the complexity of the soils in this low-lying area, which vary considerably according to municipality, altitude and proximity to the sea. For the most part, the soils are clay and limestone to the west, and have a high stone and schist content towards Poggio-d’Oletta to the east.

The Mediterranean climate benefits from the moderating effect associated with proximity to the sea on this natural amphitheatre facing the setting sun. The Maestrale, from the north-west, and the Libecciu, from the south-west, are seasonal winds that strongly influence the vegetation. Differences in temperature are moderate.

Corsican wine-growing dates back to antiquity. The Greeks introduced the vine six centuries before Christ. The Romans later developed the wine trade beyond the island.

With the fall of the Roman Empire, wine exports became less frequent. Wine-growing was not revived until the 11th century, with the Pisans, mainly for the production of communion wine.

In the 15th century, under Genoese rule, wine-growing, and especially ‘Patrimonio’ occupied pride of place. At the end of the 18th century, wines from the Nebbiu region were loaded onto sailing boats at Saint-Florent and taken around Cap Corse to be unloaded at Bastia. There they were tasted and, if they successfully passed the test, they were authorised to be exported under the name ‘vini navigati’: ‘wines that have sailed’.

Among the first to opt for developing quality, the producers of ‘Patrimonio’ first applied for recognition as a controlled designation of origin in 1942. The regulatory constraints and the particular situation of the island meant that the decree of recognition was not signed until spring 1968.

In 2008, ‘Patrimonio’ vineyards covered a surface area of 410 hectares, producing 14 200 hectolitres made in 32 individual wineries.

8.2. Causal interactions

This small but lively and rich region is well-sheltered from the winds with excellent exposure to the setting sun. It produces some of the best-known wines of Corsica, and was the first controlled designation of origin recognised on the island.

The Mediterranean climate, the low-lying topography formed by the monocline, and the limestone soil are all features that allow Nielluccio N to be the pre-eminent grape variety in the ‘Patrimonio’ vineyards. It is pre-eminent in the domain of Bacchus as it is the blood of Jove, ‘sanguis jovis’, a blood that the limestone of ‘Patrimonio’ renders rich and deeply coloured.

Symbol of Corsican vine-growing heritage, Nielluccio N is to ‘Patrimonio’ what Sciaccarello N is to ‘Ajaccio’.

The hills are scattered at the heart of the geographical area, providing shelter from the wind for the vines that deploy all their leaves to receive the warm sunshine, largely untroubled by the vagaries of the parching summer winds.

The parcel area is clearly demarcated for the grape harvest with the best parcels. They sheltered by the slopes, benefitting from the best aspects and maritime influences, offering mainly clay and limestone soils, or with smaller patches developed on limestone or lustrous schist.

In these conditions, plants and their production potential need to be extremely well managed by means of vine-training, spur pruning and low yields. The local conditions are apparent in the aromatic richness of the wines, the elegant tannic structure of the red wines and the generosity of the rosé wines.

Benefitting from the natural surroundings, the presence of the vineyards is above all the result of the local wine-growers’ expertise. They had the knowledge to select the best sites, to maintain traditional vine varieties and to produce wines that have been able to stand the test of time, guarding their identity which has become well-known to informed consumers.

The vineyards are divided into small properties. There the skills acquired over generations have made possible the expression of noble wines, glorious embodiments of the particular characteristics of the great Corsican grape varieties.

The 30th anniversary of the controlled designation of origin ‘Patrimonio’ occurred on 11 November 1998. Since then, a tradition has been established of ‘A San Martino’ or ‘La Saint-Martin’, the feast of the patron saint of wine-growers and sharing of wine. The occasion of opening the barrel of the new vintage, escorted by a Bacchic company, is an annual opportunity for a party.

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

Legal framework

National legislation

Type of further condition

Derogation concerning production in the demarcated geographical area

Description of the condition

The area in immediate proximity, defined by derogation for making and maturing the wines, comprises the territory of the municipality of Olmeta-di-Tuda in the department of Haute-Corse.

Link to the product specification

https://info.agriculture.gouv.fr/gedei/site/bo-agri/document_administratif-ef16a4b1-5277-4772-9bf6-0d315936c90c

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