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) 2019/332019/C 374/01
Date: 2019-11-05
Institutions: European Commission
Subjects: Italy, Tuscany, consumer information, designation of origin, labelling, product designation, quality control of agricultural products, red wine








C_2019374EN.01000101.xml










5.11.2019   


EN


Official Journal of the European Union


C 374/1






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
(2019/C 374/01)
This communication is published in accordance with the fifth paragraph of Article 17 of Commission Delegated Regulation (EU) 2019/33 (1)

COMMUNICATING THE APPROVAL OF A STANDARD AMENDMENT

‘CHIANTI’


Reference number: PDO-IT-A1228-AM05


Date of communication:
25.7.2019


DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1.   Physico-chemical and organoleptic properties of Chianti wines

Description and reasons
For all categories of ‘Chianti’ wine, the mention of the maximum content of 4 grams per litre of reducing sugars has been deleted and the term ‘dry’ has therefore been added to the taste descriptor.
This amendment brings the specification into line with the applicable EU legislation, which states that for dry wines the sugar content cannot exceed 9 g/l provided that the total acidity expressed as grams of tartaric acid per litre is not more than 2 grams below the residual sugar content.
This amendment is intended to satisfy producers’ requirements and the preferences of the final consumers.
It affects Article 6 of the specification and Section 1.4 of the Single Document, i.e. Description of the Wine(s).
SINGLE DOCUMENT
1.   Name of the product

Chianti
2.   Type of geographical indication

PDO — Protected Designation of Origin
3.   Categories of grapevine product









1.


Wine




4.   Description of the wine(s)

CHIANTI
colour: bright ruby red, developing garnet tones with age;
aroma: intensely vinous, sometimes with a fragrance of scented violets, and with more notable finesse at the ageing stage;
taste: dry, harmonious, flavourful and slightly tannic, maturing over time to a soft velvety flavour; where the governo all’uso Toscano technique has been used, the taste is bright and full.
Minimum total alcoholic strength by volume: 11,5 %;
Minimum sugar-free extract: 20,0 g/l.

Riserva category: Minimum total alcoholic strength by volume: 12,00 %; Minimum sugar-free extract: 22,0 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


4,50 grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


20,00




Maximum total sulphur dioxide (in milligrams per litre)


 




CHIANTI ‘COLLI ARETINI’ subarea
colour: bright ruby red, developing garnet tones with age;
aroma: intensely vinous, sometimes with a fragrance of scented violets, and with more notable finesse at the ageing stage;
taste: dry, harmonious, flavourful and slightly tannic, maturing over time to a soft velvety flavour; where the governo all’uso Toscano technique has been used, the taste is bright and full;
Minimum total alcoholic strength by volume: 11,50 %;
Minimum sugar-free extract: 21,0 g/l.

Riserva category: Minimum total alcoholic strength by volume: 12,50 %; Minimum sugar-free extract: 22,0 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


4,50 grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


20,00




Maximum total sulphur dioxide (in milligrams per litre)


 




CHIANTI ‘COLLI FIORENTINI’ subarea
colour: bright ruby red, developing garnet tones with age;
aroma: intensely vinous, sometimes with a fragrance of scented violets, and with more notable finesse at the ageing stage;
taste: dry, harmonious, flavourful and slightly tannic, maturing over time to a soft velvety flavour; where the governo all’uso Toscano technique has been used, the taste is bright and full.
Minimum total alcoholic strength by volume: 12,00 %;
Minimum sugar-free extract: 21,0 g/l.

Riserva category: Minimum total alcoholic strength by volume: 12,50 %; Minimum sugar-free extract: 22,0 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


4,50 grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


20,00




Maximum total sulphur dioxide (in milligrams per litre)


 




CHIANTI ‘COLLI SENESI’ subarea
colour: bright ruby red, developing garnet tones with age;
aroma: intensely vinous, sometimes with a fragrance of scented violets, and with more notable finesse at the ageing stage;
taste: dry, harmonious, flavourful and slightly tannic, maturing over time to a soft velvety flavour; where the governo all’uso Toscano technique has been used, the taste is bright and full.
Minimum total alcoholic strength by volume: 12,00 %;
Minimum sugar-free extract: 21,0 g/l.

Riserva category: Minimum total alcoholic strength by volume: 13,00 %; Minimum sugar-free extract: 23,0 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


4,50 grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


20,00




Maximum total sulphur dioxide (in milligrams per litre)


 




CHIANTI ‘COLLINE PISANE’ subarea
colour: bright ruby red, developing garnet tones with age;
aroma: intensely vinous, sometimes with a fragrance of scented violets, and with more notable finesse at the ageing stage;
taste: dry, harmonious, flavourful and slightly tannic, maturing over time to a soft velvety flavour; where the governo all’uso Toscano technique has been used, the taste is bright and full.
Minimum total alcoholic strength by volume: 11,50 %;
Minimum sugar-free extract: 21,0 g/l.

Riserva category: Minimum total alcoholic strength by volume: 12,50 %; Minimum sugar-free extract: 22,0 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


4,50 grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


20,00




Maximum total sulphur dioxide (in milligrams per litre)


 




CHIANTI ‘MONTALBANO’ subarea
colour: bright ruby red, developing garnet tones with age;
aroma: intensely vinous, sometimes with a fragrance of scented violets, and with more notable finesse at the ageing stage;
taste: dry, harmonious, flavourful and slightly tannic, maturing over time to a soft velvety flavour; where the governo all’uso Toscano technique has been used, the taste is bright and full:
Minimum total alcoholic strength by volume: 11,50 %;
Minimum sugar-free extract: 21,0 g/l.

Riserva category: Minimum total alcoholic strength by volume: 12,50 %; Minimum sugar-free extract: 22,0 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


4,50 grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


20,00




Maximum total sulphur dioxide (in milligrams per litre)


 




CHIANTI ‘MONTESPERTOLI’ subarea
colour: bright ruby red, developing garnet tones with age;
aroma: intensely vinous, sometimes with a fragrance of scented violets, and with more notable finesse at the ageing stage;
taste: dry, harmonious, flavourful and slightly tannic, maturing over time to a soft velvety flavour; where the governo all’uso Toscano technique has been used, the taste is bright and full.
Minimum total alcoholic strength by volume: 12,00 %;
Minimum sugar-free extract: 21,0 g/l.

Riserva category: Minimum total alcoholic strength by volume: 12,50 %; Minimum sugar-free extract: 22,0 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


4,50 grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


20,00




Maximum total sulphur dioxide (in milligrams per litre)


 




CHIANTI ‘RUFINA’ subarea
colour: bright ruby red, developing garnet tones with age;
aroma: intensely vinous, sometimes with a fragrance of scented violets, and with more notable finesse at the ageing stage;
taste: dry, harmonious, flavourful and slightly tannic, maturing over time to a soft velvety flavour; where the governo all’uso Toscano technique has been used, the taste is bright and full.
Minimum total alcoholic strength by volume: 12,00 %;
Minimum sugar-free extract: 21,0 g/l.

Riserva category: Minimum total alcoholic strength by volume: 12,50 %;
Minimum sugar-free extract: 22,0 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


4,50 grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


20,00




Maximum total sulphur dioxide (in milligrams per litre)


 




CHIANTI ‘SUPERIORE’
colour: bright ruby red, developing garnet tones with age;
aroma: intensely vinous, sometimes with a fragrance of scented violets, and with more notable finesse at the ageing stage;
taste: dry, harmonious, flavourful and slightly tannic, maturing over time to a soft velvety flavour; where the governo all’uso Toscano technique has been used, the taste is bright and full.
Minimum total alcoholic strength by volume: 12,00 %;
Minimum sugar-free extract: 22,0 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


4,50 grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


20,00




Maximum total sulphur dioxide (in milligrams per litre)


 




5.   Winemaking practices

a.   Essential oenological practices

Governo all’uso toscano
WINEMAKERS MAY USE THE TRADITIONAL PRACTICE KNOWN AS ‘GOVERNO ALL’USO TOSCANO’, WHEREBY FERMENTATION IS SLOWLY RESTARTED JUST AFTER THE WINE HAS BEEN RACKED OFF USING SLIGHTLY DRIED GRAPES OF THE PERMITTED VARIETIES.
DOCG ‘CHIANTI’ WINES ARE PLACED ON THE MARKET AT DIFFERENT TIMES DEPENDING ON THE CATEGORY AND ZONE OF ORIGIN. THE ‘RISERVA’ CATEGORY MAY ONLY BE USED FOR WINES THAT HAVE UNDERGONE A SUBSEQUENT AGEING PROCESS AS SET OUT IN THE SPECIFICATION.
b.   Maximum yields

Chianti
9 000 kilograms of grapes per hectare
Chianti
63 hectolitres per hectare
CHIANTI COLLI ARETINI, COLLI FIORENTINI, COLLINE PISANE, COLLINE PISANE, MONTALBANO, MONTESPERTOLI, RUFINA, COLLI SENESI and RISERVA

8 000 kilograms of grapes per hectare
CHIANTI COLLI ARETINI, COLLI FIORENTINI, COLLINE PISANE, COLLINE PISANE, MONTALBANO, MONTESPERTOLI, RUFINA, COLLI SENESI and RISERVA

56 hectolitres per hectare
CHIANTI ‘SUPERIORE’
7 500 kilograms of grapes per hectare
CHIANTI ‘SUPERIORE’
52,5 hectolitres per hectare
6.   Demarcated geographical area

All the different categories and subareas of DOCG ‘Chianti’ wines are produced within the central part of the administrative territory of the Region of Tuscany. The DOCG ‘Chianti’ wine production area consists of hilly terrain particularly suited to the production of excellent wines, falling within the provinces of Arezzo, Florence, Prato, Pistoia, Pisa and Siena.
7.   Main wine grape variety(ies)

Sangiovese N.
8.   Description of the link(s):

DIFFERENT CATEGORIES AND SUBAREAS OF D.O.C.G. ‘CHIANTI’ WINES
A geologically homogeneous area located in the centre of the Tuscan hills, bordered on the north by the Apennine mountains and on the south extending beyond Siena. The area is defined as having the climate ‘of the Tuscan inland hills’. It has been a wine-growing area since Etruscan times. The agricultural systems changed radically with the shift from crop-sharing schemes to the direct management of vineyards by entrepreneurs in the 1970s. The planting density of the most recent vines is typically around 4 000 per hectare. The main grape variety is Sangiovese, combined with other varieties (red and white) in percentages that have varied over the years. White grape varieties are allowed up to a maximum of 10 %.
9.   Essential further conditions (packaging, labelling, other requirements)

NONE

Link to the product specification

https://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/14228


(1)  OJ L 9, 11.1.2019, p. 2.