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

(2020/C 18/10)

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

‘ROMAGNA’

Reference number: PDO-IT-A0507-AM04

Date of communication: 9.10.2019

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1. New sparkling wine types

Description:

The following new types are being added to the sparkling wine category:

Romagna Bianco Spumante (sparkling white Romagna) and Romagna Rosato Spumante (sparkling rosé Romagna).

Reasons:

The production area for the ‘Romagna’ PDO is highly suited to cultivating the Trebbiano and Sangiovese vine varieties which are combined in the new ‘Bianco Spumante’ and ‘Rosato Spumante’ types.

The purpose of this amendment is therefore to allow producers to be able to use the name for the new types of sparkling wines, which have long been present in the area covered by the PDO, and which have demonstrated their worth thanks to the producers’ professional credentials and the quality of the wine produced

The production of the wines of the ‘Romagna’ PDO is therefore enriched by adding new types within the categories of wine already present in the product specification. This will also make it possible to offer a wider product range that better meets the demands of the market.

This amendment concerns Articles 1, 2, 3, 4, 5, 6 and 7 of the specification and Section 1.4 ‘Description of the Wine(s)’ of the Single Document.

2. Vine varieties

Description:

The vine varieties that are combined to produce the new ‘Bianco Spumante’ and ‘Rosato Spumante’ types have been defined as follows:

at least 70 % of the grapes must be of the Trebbiano (for ‘Bianco Spumante’) or Sangiovese (for ‘Rosato Spumante’) varieties, accompanied by other varieties (30 %) that grow well in the Emilia Romagna region. There are limitations on the maximum amount of certain varieties that can be used: 10 % Manzoni Bianco and 5 % Famoso.

Reasons:

The experiments conducted by the Consortium for the protection of the designation revealed that the combination set out above results in products with a good sugar content and the right acidity level, ideal for making sparkling wine.

This amendment concerns Article 2 of the Product Specification but it does not affect the Single Document.

3. Production area of grapes for ‘Bianco Spumante’ and ‘Rosato Spumante’ types

Description:

The production area for the new ‘Bianco Spumante’ and ‘Rosato Spumante’ types coincides with the current production area for the ‘Romagna Trebbiano’ type and partially with the production area for ‘Romagna Sangiovese’, which is duly described in Article 3(5) of the Product Specification.

Reasons:

The area where the grapes used to make the ‘Bianco Spumante’ and ‘Rosato Spumante’ types are grown is the same as that of ‘Romagna Trebbiano’ and it partially includes the production area for ‘Romagna Sangiovese’. This production area located south of Via Emilia is mostly flat with low-lying hills. This is the area where the best sparkling wines are produced.

This amendment does not extend the production area for the grapes but it identifies the area where the new types are produced more accurately.

This amendment concerns Article 3 of the Product Specification but it does not affect the Single Document.

4. Vine density per hectare

Description:

The vine density per hectare for the ‘Bianco Spumante’ and ‘Rosato Spumante’ types is indicated as a minimum of 2 500 vines per hectare.

Reasons:

Like the other types covered by the ‘Romagna’ PDO, it is noted that the minimum density of 2 500 vines per hectare allows to obtain grapes that are optimal in qualitative and qualitative terms for the production of sparkling wines.

This amendment concerns Article 4 of the Product Specification but it does not affect the Single Document.

5. Grape yield per hectare and minimum natural alcoholic strength

Description:

For the new ‘Bianco Spumante’ and ‘Rosato Spumante’ types, the maximum yield is established at 18 tonnes per hectare and the minimum natural alcoholic strength of the grapes is 9,5 % vol.

Reasons:

The yield and the natural alcoholic strength indicated above are ideal for making sparkling wine, as proven by the chemical, physical and organoleptic tests carried out by the wineries in the territory.

This amendment concerns Article 4 of the Product Specification and Section 1.5.2 ‘Maximum Yields’ of the Single Document.

6. Production area for the semi-sparkling and sparkling types

Description:

For the semi-sparkling and sparkling types of wine, the area where wine-making and bottling operations can be carried out has been extended to include the Marche, Lombardy, Piedmont and Veneto regions, which share borders with the Emilia Romagna region where the above-mentioned operations already take place.

Reason:

In accordance with the applicable EU and national legislation, the amendment allows enterprises operating in the territory covered by the Romagna PDO and wishing to produce semi-sparkling and sparkling wines to avail of additional state-of-the-art facilities and equipment to obtain operational synergies and the best commercial result.

This amendment concerns Article 5 of the specification and Section 1.9 of the Single Document.

7. Grape yield in wine

Description:

For the new ‘Bianco Spumante’ and ‘Rosato Spumante’ wine types, the maximum yield of grapes in wine is set at 70 %, which is equivalent to 12 600 litres per hectare.

Reason: This is the yield derived from transforming the grapes (18 tonnes/hectare) into wine expressed in litres.

This amendment concerns Article 5 of the specification and Section 1.5.2 of the Single Document.

8. Method of production

Description:

For the ‘Romagna’ Bianco Spumante and ‘Romagna ‘Rosato Spumante’ wines, the following wine-making methods have been indicated: fermentation in the bottle, by the traditional method or the classical method, and fermentation in autoclave, in accordance with EU and national legislation.

Reasons:

The inclusion of the descriptions on methods for making sparkling wines in the Product Specification provides better information to operators.

This amendment concerns Article 5 of the Product Specification but it does not affect the Single Document.

9. Fermentation and secondary fermentation

Description:

Fermentation or secondary fermentation is permitted on musts, partially fermented musts and new wines still at the fermentation stage, which are intended for the production of the following types belonging to the ‘wine’ category: ‘Romagna’ Cagnina, ‘Romagna’ Pagadebit amabile and ‘Romagna’ Sangiovese Passito, even after the 31 December deadline in the respective vintage year, as stated in the applicable national legislation.

Reasons:

This is a derogation under the applicable national legislation which allows the above-mentioned fermentation and secondary fermentation to be carried out after the 31 December deadline each year, as long as the control body is notified immediately.

This amendment concerns Article 5 of the Product Specification but it does not affect the Single Document.

10. Sangiovese passito type

Description:

Crushing the grapes intended for producing the ‘Romagna’ Sangiovese Passito type of wine and the subsequent fermentation are allowed after the 31 December deadline each year, established in the applicable national legislation.

Reasons:

For this type of wine, which requires that the grapes be left to raisin on the vine or after they are harvested, it is necessary to allow the crushing operations to be performed after the 31 December deadline as well.

This amendment concerns Article 5 of the Product Specification but it does not affect the Single Document.

11. Characteristics of the Romagna Bianco Spumante (sparkling white Romagna) and Romagna Rosato Spumante (sparkling rosé Romagna) types on consumption

Description:

the following physical, chemical and organoleptic characteristics have been inserted for the new ‘Bianco Spumante’ and ‘Rosato Spumante’ types.

‘Romagna’ Bianco Spumante

Foam: fine and long-lasting;

Colour: straw yellow of varying intensity

Aroma: fine and delicate

Taste: from brut nature to dry, sapid and harmonious

Minimum total alcoholic strength by volume: 10,5 % vol.

Minimum total acidity: 5 g/l

Minimum sugar-free extract: 14 g/l.

‘Romagna’ Rosato Spumante

Foam: fine and long-lasting;

Colour: pink of varying intensity;

Aroma: fine and delicate

Taste: from brut nature to dry, sapid and harmonious

Minimum total alcoholic strength by volume: 10,5 % vol.

Minimum total acidity: 5 g/l

Minimum sugar-free extract: 15 g/l.

Reasons:

The chemical, physical and organoleptic characteristics indicated are the result of numerous experiments derived from base wine mostly made from Trebbiano (in the case of the white sparkling type) and Sangiovese (in the case of the rosé sparkling type) grapes and they are in accordance with the parameters set out in EU and national legislation.

This amendment concerns Article 6 of the Product Specification and Section 1.4 ‘Description of the Wine(s)’ of the Single Document.

12. Indication of the year of production

Description:

The possibility of omitting the vintage year in which the grapes were produced has also been extended to the new ‘Romagna’ Bianco Spumante and ‘Romagna’ Rosato Spumante types.

Reasons:

With a view to aligning the new types (Bianco Spumante and Rosato Spumante) with the existing types (Trebbiano Spumante and Trebbiano Frizzante), it has been specified that the vintage year in which the grapes are produced can be omitted from the label, in keeping with the national legislation which allows this possibility for sparkling wines that are not single-vintage and also for semi-sparkling wines.

This amendment concerns Article 7 of the Product Specification but it does not affect the Single Document.

13. Labelling

Description:

In the case of the ‘Romagna’ Bianco Spumante type, it is possible to include the specification of the colour ‘Bianco’ (white) on the label.

Reasons: It is at the discretion of the producer to indicate the colour referring to the sparkling wine in question.

Description:

In the case of the ‘Romagna’ Rosato Spumante type, it is obligatory to include the specification of the colour ‘Rosato’ or ‘Rosé’ on the label.

Reasons: it has been deemed opportune to indicate the colour with a view to identifying the specificity of the product.

This amendment concerns Article 7 of the Product Specification but it does not affect the Single Document.

14. Specific rules on packaging

Description:

Article 8(2) of the Product Specification:

‘For wines covered by the “Romagna” Trebbiano, “Romagna” Pagadebit and “Romagna” Sangiovese PDO, the use of food-grade containers with a capacity that is not lower than 2 litres or higher than 6 litres is permitted, in accordance with EU and national legislation’.

is to be replaced by:

‘For wines covered by the “Romagna” Trebbiano, “Romagna” Pagadebit and “Romagna” Sangiovese PDO, the use of food-grade containers made of materials other than glass and with a capacity that is not lower than 2 litres or higher than 6 litres is permitted, in accordance with EU and national legislation’.

Reasons:

This is a formal amendment to indicate the capacity of the containers more precisely.

This amendment concerns Article 8 of the Product Specification but it does not affect the Single Document.

15. ‘Romagna’ PDO — Additional Geographical Mention ‘Bertinoro’

Description:

The use of the ‘Bertinoro’ Additional Geographical Mention is also allowed for the Sangiovese base type.

Reasons:

The reference to the name ‘Bertinoro’, which is the smallest geographical unit in the area covered by the designation, identifies still wines with or without the ‘Riserva’ specification which are made with a minimum content of 95 % Sangiovese grapes.

Accordingly, the base type without the ‘Riserva’ specification is indicated in the Product Specification.

This amendment concerns Articles 1, 2, 3, 4, 5 and 6 of the Product Specification for the Romagna PDO — Annex 1 Specification of the additional geographical mention ‘Bertinoro’ but it does not affect the Single Document.

SINGLE DOCUMENT

1. Name of the product

Romagna

2. Geographical indication type

PDO — Protected designation of origin

3. Categories of grapevine product

1. Wine

4. Sparkling wine

8. Semi-sparkling wine

4. Description of the wine(s)

‘Romagna’ Albana Spumante

Wine with the registered designation of origin ‘Romagna Albana spumante’ is made from the must of partially raisined grapes using the in-bottle or autoclave method in accordance with EU legislation. It has a golden yellow colour, fine foam and lasting fizz, a characteristic, deliciously fruity aroma typical of the grape variety, good structure and pleasant freshness, and an agreeable, smooth, sweet but never cloying taste.

Minimum total alcoholic strength by volume: 16 % vol

Minimum sugar-free extract: 21 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 6 grams per litre expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre) Maximum total sulphur dioxide (in milligrams per litre)

‘Romagna’ Cagnina

Wine with the registered designation of origin ‘Romagna Cagnina’, obtained from Terrano grapes harvested generally towards the end of September, is ready to be released for consumption after the first 10 days of October. It has a purple-red colour, an intense, characteristic aroma with hints of marasca cherries and raspberries, and a sweet, slightly tannic taste with a pleasantly acidic edge.

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

Minimum sugar-free extract: 17 g/l

Wherever the value is left blank in the table below, the wines 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) 8,5 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)

‘Romagna’ Pagadebit, including the amabile and frizzante varieties

Wine with the registered designation of origin ‘Romagna Pagadebit’, obtained from Bombino bianco grapes, has a straw yellow colour of varying intensity depending on the age and the wine-making process, a fresh and fragrant aroma with a hint of hawthorn typical of the grape variety, and a pleasant and delicate taste, which may be dry or medium-sweet, including in the sparkling variety.

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

Minimum sugar-free extract: 14 g/l

Wherever the value is left blank in the table below, the wines 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 grams per litre expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre) Maximum total sulphur dioxide (in milligrams per litre)

‘Romagna’ Pagadebit Bertinoro

Wine with the registered designation of origin ‘Romagna Pagadebit’, obtained from Bombino bianco grapes, has a straw yellow colour of varying intensity depending on the age and the wine-making process, a fresh and fragrant aroma with a hint of hawthorn typical of the grape variety, and a pleasant and delicate taste, which may be dry or medium-sweet, including in the sparkling variety.

Minimum total alcoholic strength by volume: 12 % vol.;

Minimum sugar-free extract: 15 g/l.

Wherever the value is left blank in the table below, the wines 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)

‘Romagna’ Sangiovese

Wine with the registered designation of origin ‘Romagna Sangiovese’, obtained from grapes of the grape variety of the same name, has a ruby red colour with a purple sheen, a broad and vinous aroma, which is slightly herbaceous in youth, with possible hints of violet, and an elegant, full, pleasantly tannic taste when young and an equally pleasant, slightly bitter aftertaste.

Minimum total alcoholic strength by volume: 12 % vol.

reducing sugar residues: not more than 10 g/l;

Minimum sugar-free extract: 20 g/l

Wherever the value is left blank in the table below, the wines 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 grams per litre expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre) Maximum total sulphur dioxide (in milligrams per litre)

‘Romagna’ Sangiovese novello

Wine with the registered designation of origin ‘Romagna Sangiovese novello’, obtained from grapes of the variety of the same name, vinified by carbonic maceration, has a ruby red colour, an intense, vinous aroma typical of wines produced by this method, and a dry or slightly sweet taste owing to some residual sugar, as permitted by the rules governing its production.

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

reducing sugar residues: max. 10 g/l

Minimum sugar-free extract: 18 g/l

Wherever the value is left blank in the table below, the wines 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 grams per litre expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre) Maximum total sulphur dioxide (in milligrams per litre)

‘Romagna’ Sangiovese Superiore

Wine with the registered designation of origin ‘Romagna Sangiovese Superiore’, obtained from grapes of the variety of the same name, has a ruby red colour tending towards garnet, sometimes with a purple sheen, a vinous aroma with hints of violet, and a round, full-bodied but soft and elegant taste, slightly and pleasantly tannic when young, and an agreeable, pronounced aftertaste which is slightly bitter.

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

reducing sugar residues: not more than 10 g/l;

Minimum sugar-free extract: 24 g/l

Wherever the value is left blank in the table below, the wines 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 grams per litre expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre) Maximum total sulphur dioxide (in milligrams per litre)

‘Romagna’ Sangiovese Riserva, including the Superiore Riserva variety

Wine with the registered designation of origin ‘Romagna Sangiovese Riserva’, obtained from grapes of the variety of the same name, has a ruby red colour tending to garnet and fading to purple and orange shades with age, a fine ethereal bouquet of vanilla typical of ageing and a dry, round, harmonious, robust taste, often with hints of wood derived from the barrels in which it was aged.

Minimum total alcoholic strength by volume: 13 % vol.;

reducing sugar residues: not more than 10 g/l;

Minimum sugar-free extract: 26 g/l

Wherever the value is left blank in the table below, the wines 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 grams per litre expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre) Maximum total sulphur dioxide (in milligrams per litre)

‘Romagna’ Sangiovese passito

Wine with the registered designation of origin ‘Romagna Sangiovese passito’, obtained from grapes of the variety of the same name, has a ruby red colour, sometimes with a purple sheen, a delicate aroma with possible hints of violet and a harmonious, pleasantly tannic taste followed by an agreeable, characteristic aftertaste which is slightly bitter;

it may have discernible hints of wood derived from the barrels in which it was aged.

Minimum total alcoholic strength by volume: 12 % vol.;

reducing sugar residues: from 6 to 20 g/l;

Minimum sugar-free extract: 26 g/l.

General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) Minimum total acidity 4,5 grams per litre expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre) Maximum total sulphur dioxide (in milligrams per litre)

‘Romagna’ Sangiovese with additional geographical mentions

Wine with the registered designation of origin ‘Romagna Sangiovese with an additional geographical mention’, obtained from grapes of the variety of the same name from clearly defined areas, has a ruby red colour with a purple sheen, a broad and vinous aroma, which is slightly herbaceous when young, with hints of violet, a taste that is typical of the production area and pleasantly tannic in youth, and an equally pleasant, slightly bitter aftertaste.

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

reducing sugar residues: not more than 4 g/l;

Minimum sugar-free extract: 24 g/l

Wherever the value is left blank in the table below, the wines 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 grams per litre expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre) Maximum total sulphur dioxide (in milligrams per litre)

‘Romagna’ Sangiovese Riserva with an additional geographical mention

Wine with the registered designation of origin ‘Romagna Sangiovese Riserva with an additional geographical mention’, obtained from grapes of the variety of the same name from clearly defined areas, is ruby red tending to garnet and fading to purple and orange shades with age, and a dry, round, harmonious, robust taste typical of the production area, often with hints of wood derived from the barrels in which it was aged.

Minimum total alcoholic strength by volume: 13 %;

reducing sugar residues: not more than 4 g/l;

Minimum sugar-free extract: 26 g/l

Wherever the value is left blank in the table below, the wines 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 grams per litre expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre) Maximum total sulphur dioxide (in milligrams per litre)

‘Romagna’ Trebbiano

Wine with the registered designation of origin ‘Romagna Trebbiano’, obtained from grapes of the variety of the same name, has a straw yellow colour of varying intensity, a vinous, mild and delicate aroma, and a subtle, flavourful and harmonious taste.

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

reducing sugar residues: not more than 10 g/l;

Minimum sugar-free extract: 14 g/l

Wherever the value is left blank in the table below, the wines 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 grams per litre expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre) Maximum total sulphur dioxide (in milligrams per litre)

‘Romagna’ Trebbiano spumante

Wine with the registered designation of origin ‘Romagna Trebbiano spumante’, obtained from grapes of the variety of the same name by natural re-fermentation in the bottle or in autoclaves in accordance with EU rules, has a straw yellow colour of varying intensity, lasting foam and fine fizz, a fine, fresh and pleasant aroma, and a dry or medium-dry taste depending on the type.

Minimum total alcoholic strength by volume: 10,5 % vol.

Minimum sugar-free extract: 14 g/l

Wherever the value is left blank in the table below, the wines 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)

‘Romagna’ Trebbiano frizzante

Wine covered by the ‘Romagna Trebbiano frizzante’ registered designation of origin, obtained from grapes of the variety of the same name by natural secondary fermentation in accordance with EU rules, with a straw yellow colour of varying intensity with fine and persistent foam, a pleasant and delicate aroma, and a fresh, harmonious taste.

Minimum total alcoholic strength by volume: 10,5 % vol.;

reducing sugar residues: not more than 10 g/l;

Minimum sugar-free extract: 14 g/l

Wherever the value is left blank in the table below, the wines 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)

‘Romagna’ Bianco Spumante

‘Romagna’ Bianco Spumante wine has fine, persistent foam and is straw yellow of varying intensity. It stands out for its fine, delicate aroma and its taste varies depending on the sugar content from brut nature to dry, sapid and harmonious.

Minimum total alcoholic strength by volume: 10,5 % vol.

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

‘Romagna’ Rosato Spumante

‘Romagna’ Rosato Spumante wine has a fine, persistent foam. The colour is pinkish of varying intensity and the aroma is fine and delicate. Its taste varies depending on the sugar content from brut nature to dry, sapid and harmonious.

Minimum total alcoholic strength by volume: 10,5 % vol.

Minimum sugar-free extract: 15 g/l

Wherever the value is left blank in the table below, the wines 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. Essential oenological practices

NONE

b. Maximum yields

Romagna Albana Spumante

45 hectolitres per hectare

Romagna Cagnina

84,5 hectolitres per hectare

Romagna Pagadebit and Pagadebit Bertinoro, including the frizzante variety

98 hectolitres per hectare

Romagna Sangiovese, including the novello and riserva varieties

98 hectolitres per hectare

Romagna Sangiovese Superiore, including the riserva variety

68,25 hectolitres per hectare

Romagna Sangiovese with an additional geographical mention

58,5 hectolitres per hectare

Romagna Sangiovese Riserva with an additional geographical mention

52 hectolitres per hectare

Romagna Sangiovese passito

60 hectolitres per hectare

Romagna Bianco Spumante

126 hectolitres per hectare

Romagna Rosato Spumante

126 hectolitres per hectare

6. Demarcated geographical area

The production area of grapes for the production of wines eligible to bear the ‘Romagna’ designation covers the entirety or parts of various municipalities in the provinces of Bologna, Rimini, Forlì-Cesena and Ravenna in the Emilia-Romagna region.

7. Main wine grape variety(ies)

Bombino bianco B.

Terrano N.

Sangiovese N.

Trebbiano romagnolo B. — Trebbiano

Albana B.

8. Description of the link(s)

Romagna

Romagna Albana Spumante:

The Baldi family of Faenza have owned vineyard land in the most fertile areas of Romagna ever since the 14th century. They were among the first to raise the standards of wine production, so much so that other noble families, not only of Faenza, although wine producers themselves, served Baldi wines on special occasions.

Francesco Baldi was the first to produce sparkling wine in Romagna at the beginning of the 20th century, probably from Albana, blended with other wines. It was produced in large quantities at Villa ‘Le Fontane’ in Sarna di Faenza, and, thanks to its high quality, was sold in Romagna and Bologna, and exported to France and Russia, where it received renowned prizes and awards.

Romagna Cagnina:

Terrano d’Istria, the main grape variety of Cagnina, probably spread across Romagna during Byzantine domination, when large quantities of limestone were imported from Istria and Dalmatia for the construction of Ravenna’s main monuments. The wine was produced on certain plains in the areas around Cesena, Forlì and Ravenna as early as the 13th century. Various written sources and poetic texts from the nineteenth and twentieth centuries confirm that Cagnina was sold and appreciated across Romagna.

Romagna Pagadebit, including the ‘di Bertinoro’, amabile and frizzante varieties

The Bombino bianco grape variety is locally known as Pagadebit, which gave the wine its name. According to Hohnerlein-Buchinger the term derives from ‘produce tanto da pagare i debiti’ (‘produces enough to pay off debts’) as this vine variety guarantees good production even in adverse weather conditions. Especially in the Province of Forlì Pagadebit was planted in combination with Albana to compensate for that variety’s lower production. The first written record of a Pagadebit vine in Romagna dates from 1825 and is by Acerbi, who lists the variety among the vines ‘of the Rimino area’. Pagadebit vines from different areas were compared at the ampelographic fair in Forlì in 1876; the Bertinoro area has historically been known for its particular, outstanding Pagadebit tradition.

Romagna Sangiovese, including the superiore, Riserva, novello and passito varieties

A notarial act from 1672, kept at the State Archive of Faenza, refers to ‘three rows of Sangiovese vines’ on the Fontanella di Pagnano farm in the municipality of Casola Valsenio. According to certain linguists the variety was given the name ‘Sangue dei gioghi’ (mountain blood) in the Tuscan-Romagna Appenines, which was then contracted to ‘sanzves’ in local dialect.

According to Beppe Sangiorgi the first references to Sangiovese in Romagna concern the Faenza-Imola area. In 1839 Gallesio described the vineyards he had seen on a trip between Florence and Forlì as follows: ‘The vines are all low varieties and most are Sangiovese di Romagna’.

Old texts on winegrowing identify a Sangiovese vine in Romagna which had characteristic features and was vinified into a single-variety wine, in contrast to what was done elsewhere.

Romagna Trebbiano (also semi-sparkling and sparkling):

The Trebbiano variety was probably introduced by the Etruscans and Romans, who planted vines after claiming and taking over land: wine for the legionnaires. In 1305 Pier de Crescenzi wrote about a white grape referred to as ‘tribiana’. There are also references in the same century to ‘turbien’ in Imola and ‘trebulanum’ in Bologna. There are also undated references to ‘tarbian’ in Romagna. Molon (1906) wrote that it was commonly grown in Forlì and Ravenna in particular, and Pasqualini and Pasqui noted that it was appreciated in rows of vines grown on plains despite the high humidity. The fact that it is so widespread in Romagna is due to its ability to adapt to different soils and climates.

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

Romagna PDO — Wine-making area

Legal framework:

EU legislation

Type of further condition:

Derogation from production in the demarcated geographical area

Description of the condition:

Wine-making operations can be carried out throughout the territory of the provinces of Forlì-Cesena, Ravenna, Bologna and Rimini.

Romagna PDO — production area for the semi-sparkling and sparkling types

Legal framework:

In national legislation

Type of further condition:

Derogation from production in the demarcated geographical area

Description of the condition:

The operations for making the ‘Romagna’ Trebbiano Frizzante, ‘Romagna’ Trebbiano Spumante, ‘Romagna’ Pagadebit Frizzante, ‘Romagna’ Albana Spumante, ‘Romagna’ Bianco Spumante and ‘Romagna’ Rosato Spumante types, including the wine-making practices for foam formation, stabilisation and sweetening operations, can be carried out made throughout the territory of the Emilia Romagna Region, the Marche Region, the Lombardy Region, the Piedmont Region and the Veneto Region.

Romagna PDO — bottling area for the semi-sparkling and sparkling types

Legal framework:

EU legislation

Type of further condition:

Bottling within the demarcated geographical area

Description of the condition:

The ‘Romagna’ Trebbiano Frizzante, ‘Romagna’ Trebbiano Spumante, ‘Romagna’ Pagadebit Frizzante, ‘Romagna’ Albana Spumante, ‘Romagna’ Bianco Spumante and ‘Romagna’ Rosato Spumante must be bottled within the territory of the Emilia Romagna Region, the Marche Region, the Lombardy Region, the Piedmont Region and the Veneto Region. In accordance with the applicable EU and national legislation, bottling or packaging must take place in the aforementioned demarcated geographical area with a view to safeguarding quality and reputation, guaranteeing the origin and ensuring the efficiency of checks.

Use of references to Additional Geographical Mentions

Legal framework:

EU legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

The labels and packaging of wines covered by the Romagna PDO can include references to the Additional Geographical Mentions described in the respective Annexes to the Product Specification.

The Additional Geographical Mentions that can be stated on the label are as follows: ‘Bertinoro’, ‘Brisighella’, ‘Castrocaro e Terra del Sole’, ‘Cesena’, ‘Longiano’, ‘Meldola’, ‘Modigliana’, ‘Marzeno’, ‘Oriolo’, ‘Predappio’, ‘San Vicinio’, ‘Serra’.

Romagna PDO followed by the Additional Geographical Mentions

Legal framework:

EU legislation

Type of further condition:

Derogation from production in the demarcated geographical area

Description of the condition:

Wine-making operations can be carried out throughout the territory of the provinces of Bologna, Ravenna, Forlì-Cesena and Rimini.

Romagna PDO followed by the Additional Geographical Mentions

Legal framework:

EU legislation

Type of further condition:

Bottling within the demarcated geographical area

Description of the condition:

Bottling of wine covered by the ‘Romagna’ PDO followed by Additional Geographical Mentions must take place within the production area of each Additional Geographical Mention, including the area where wine-making is authorised by derogation. In accordance with the applicable EU and national legislation, bottling or packaging must take place in the aforementioned demarcated geographical area with a view to safeguarding quality and reputation, guaranteeing the origin and ensuring the efficiency of checks.

Link to the product specification

https://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/14488

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