Official Journal of the European Union

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) No 2019/33

(2021/C 393/13)

This notice is published in accordance with Article 17(5) of Commission Delegated Regulation (EU) 2019/33 (1).

COMMUNICATING THE APPROVAL OF A STANDARD AMENDMENT

‘Liguria di Levante’

PGI-IT-A0363-AM04

Date of communication: 2 July 2021

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1. Inclusion of the ‘Vermentino nero’ monovarietal type

Description: The ‘Vermentino nero’ monovarietal type has been added to Article 1 of the product specification.

Reasons: The new ‘Vermentino nero’ grape variety type is the result of a lengthy trial aimed at promoting the variety already grown in the area, which has long been recognised as suitable for winegrowing in the territory in question.

2. Combination of grape varieties for the ‘Vermentino nero’ monovarietal type

Following the inclusion of the ‘Vermentino nero’ grape variety in the product specification, Article 2 of the specification provides a description of the combination of varieties suitable for producing this monovarietal type, which according to standing EU legislation must consist of at least 85 % of this grape variety.

This amendment also affects Section 7 of the single document (Main wine grape varieties).

3. Insertion of the yield per hectare and minimum natural alcoholic strength of the grapes and the wine yield for the ‘Vermentino nero’ monovarietal type

Article 4 of the product specification states the yield per hectare and the minimum natural alcoholic strength for grapes of the ‘Vermentino nero’ monovarietal type, i.e. 11 tonnes per hectare and 10 % vol. respectively. Article 5 states the grape/ wine yield and the wine/hectare yield for this type, i.e. 80 % and 88 hectolitres per hectare respectively.

This amendment also affects Section 5 of the single document (Maximum yields).

4. Characteristics of the ‘Vermentino nero’ monovarietal type on consumption

Article 6 of the product specification provides the following analytical and organoleptic characteristics on consumption for the ‘Vermentino nero’ monovarietal type:

colour: intense ruby red, tending to purplish red when young and to garnet with age;

aroma: intense with notes of red fruits, herbs and spices;

taste: fresh, harmonious and intense, with a pleasant, persistent after-taste, dry, occasionally with almond hints;

minimum total acidity: 4,5 g/l;

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

Minimum sugar-free extract: 20,0 g/l

This amendment also affects Section 4 of the single document (Description of the Wines).

SINGLE DOCUMENT

1. Name of product

Liguria di Levante

2. Type of geographical indication:

PGI - Protected Geographical Indication

3. Categories of grapevine products

1. Wine

8. Semi-sparkling wine

15. Wine from raisined grapes

4. Description of the wine(s):

White ‘Liguria di Levante’

CONCISE TEXTUAL DESCRIPTION

colour: straw yellow of varying intensity; bright;

aroma: delicate, pleasant, persistent, slightly fruity, composite;

taste: dry, fresh, harmonious, delicately fruity, distinctive;

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

minimum sugar-free extract: 15,0 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:

in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

—

Maximum total sulphur dioxide (in milligrams per litre):

—

‘Liguria di Levante’ Malvasia bianca lunga

CONCISE TEXTUAL DESCRIPTION

colour: bright straw yellow;

aroma: subtle, delicate, distinctive,

delicately aromatic;

taste: dry, subtle, harmonious, distinctive;

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

Minimum sugar-free extract: 15,0 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:

in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

—

Maximum total sulphur dioxide (in milligrams per litre):

—

‘Liguria di Levante’ Trebbiano toscano

CONCISE TEXTUAL DESCRIPTION

colour: straw yellow of varying intensity; bright;

aroma: delicate, slightly fruity;

taste: dry, subtle, fresh, harmonious;

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

minimum sugar-free extract: 15,0 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:

in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

—

Maximum total sulphur dioxide (in milligrams per litre):

—

‘Liguria di Levante’ Rosso

CONCISE TEXTUAL DESCRIPTION

colour: ruby red of varying intensity, tending to garnet with age;

aroma: delicate, wine-flavoured, fruity,

distinctive, composite;

taste: dry, subtle, harmonious;

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

minimum sugar-free extract: 20,0 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:

in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

—

Maximum total sulphur dioxide (in milligrams per litre):

—

‘Liguria di Levante’ Canaiolo

CONCISE TEXTUAL DESCRIPTION

colour: ruby red of varying intensity;

aroma: delicate, wine-flavoured, subtle;

taste: dry, subtle, harmonious, distinctive;

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

minimum sugar-free extract: 20,0 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:

in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

—

Maximum total sulphur dioxide (in milligrams per litre):

—

‘Liguria di Levante’ Ciliegiolo

CONCISE TEXTUAL DESCRIPTION

‘Liguria di Levante’ Ciliegiolo:

colour: ruby red of varying intensity; bright;

aroma: delicate, subtle, wine-flavoured, slightly fruity;

taste: dry; subtle, harmonious, delicately fruity;

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

minimum sugar-free extract: 20,0 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:

in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

—

Maximum total sulphur dioxide (in milligrams per litre):

—

‘Liguria di Levante’ Merlot

CONCISE TEXTUAL DESCRIPTION

colour: ruby red of varying intensity, tending to garnet with age;

aroma: intense, wine-flavoured, slightly reminiscent of fruit and vegetables, composite;

taste: dry, subtle, harmonious, fairly good body;

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

minimum sugar-free extract: 20,0 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:

in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

—

Maximum total sulphur dioxide (in milligrams per litre):

—

‘Liguria di Levante’ Pollera nera

CONCISE TEXTUAL DESCRIPTION

colour: ruby red of varying intensity;

aroma: delicate, wine-flavoured, fairly composite;

taste: dry, subtle, harmonious, distinctive;

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

minimum sugar-free extract: 20,0 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:

in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

—

Maximum total sulphur dioxide (in milligrams per litre):

—

‘Liguria di Levante’ Syrah

CONCISE TEXTUAL DESCRIPTION

colour: intense ruby red;

aroma: intense, wine-flavoured, composite, delicately fruity;

taste: dry, subtle, harmonious, distinctive, good body;

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

Minimum sugar-free extract: 20,0 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:

in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

—

Maximum total sulphur dioxide (in milligrams per litre):

—

‘Liguria di Levante’ Rosato

CONCISE TEXTUAL DESCRIPTION

colour: Light or pale pink, bright;

aroma: delicate, wine-flavoured, slightly fruity;

taste: dry, subtle, harmonious;

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

minimum sugar-free extract: 17,0 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:

in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

—

Maximum total sulphur dioxide (in milligrams per litre):

—

‘Liguria di Levante’ Passito bianco

CONCISE TEXTUAL DESCRIPTION

colour: intense golden yellow, bright, tending to amber;

aroma: intense, strong, distinctive, fruity and delicately reminiscent of honey;

taste: from sweet to semi-dry, harmonious, distinctive, good body, pleasant and persistent;

minimum total alcoholic strength by volume: 15,0 % vol.;

minimum sugar-free extract: 20,0 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):

13

Minimum total acidity:

in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

24

Maximum total sulphur dioxide (in milligrams per litre):

—

‘Liguria di Levante’ Passito rosso

CONCISE TEXTUAL DESCRIPTION

colour: intense ruby red, bright, vivid;

aroma: intense, strong, decisive, fruity and wine-flavoured;

taste: from sweet to semi-dry, harmonious, distinctive, good body, pleasant and persistent;

minimum total alcoholic strength by volume: 15,0 %

minimum sugar-free extract: 20,0 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):

13,5

Minimum total acidity:

in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

24

Maximum total sulphur dioxide (in milligrams per litre):

—

‘Liguria di Levante’ Vermentino nero

CONCISE TEXTUAL DESCRIPTION

colour: intense ruby red, tending to purplish red when young and to garnet with age;

aroma: intense with notes of red fruits, herbs and spices;

taste: fresh, harmonious and intense, with a pleasant, persistent after-taste, dry, occasionally with almond hints

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

minimum sugar-free extract: 20,0 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:

in 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

5.1. Specific oenological practices

—

5.2. Maximum yields:

Liguria di Levante: Bianco, Malvasia bianca lunga, Trebbiano toscano

11 000 kg of grapes per hectare

Liguria di Levante: Rosso, Canaiolo, Giliegiolo, Merlot, Pollera nera, Vermentino nero

11 000 kg of grapes per hectare

Liguria di Levante Sangiovese, Syrah, Rosato, Passito bianco, Passito rosso

11 000 kg of grapes per hectare

6. Demarcated geographical area

The area where the grapes used to produce wines covered by the ‘Liguria di Levante’ typical geographical indication (IGT) includes the entire territory of La Spezia province.

7. Main wine grape variety(ies)

Canaiolo nero N. - Canaiolo

Ciliegiolo N.

Ciliegiolo N. - Morettone

Greco B. - Asprinio bianco B.

Malvasia bianca Lunga B. - Malvasia

Malvasia bianca Lunga B. - Malvoisie

Malvasia di Candia aromatica B. - Malvasia

Merlot N.

Moscato bianco B. - Moscatello

Moscato bianco B. - Moscatellone

Moscato bianco B. - Moscato

Moscato bianco B. - Muscat

Moscato bianco B. - Muskateller

Pollera nera N.

Ruzzese B.

Sangiovese N. - Sangioveto

Sauvignon B.

Syrah N. - Shiraz

Trebbiano toscano B. - Biancame B.

Trebbiano toscano B. - Procanico

Trebbiano toscano B. - Trebbiano

Trebbiano toscano B. - Ugni blanc

Vermentino B.

Vermentino B. - Favorita B.

Vermentino nero N.

8. Description of the link(s)

Liguria di levante

Soil and climate characteristics: on the hills, loamy substrate ranging from fine to coarse in texture; on the plains and floodplains, silty or loamy fluvial deposits, stony. Aspects of relief: the altitude of the land under vines varies between 0 and 1 700 metres above sea level. Maximum rainfall in November with about 160 mm, lowest rainfall in July with an average of 27 mm. Human and historical factors that are relevant to the link: rich heritage going back to the time of the Roman Empire. The Val di Magra area is home to the ruins of the ancient Roman city of Luni, a prosperous commercial port that was used for shipping blocks of Apuan marble, wood, cheese and wine.

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

—

Link to the product specification

https://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/14016

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