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 427/03
Date: 2019-12-19
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Italy, Piedmont, consumer information, designation of origin, labelling, product designation, quality control of agricultural products, red wine, white wine








C_2019427EN.01000401.xml










19.12.2019   


EN


Official Journal of the European Union


C 427/4






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 427/03)
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

‘Valsusa’


Reference number: PDO-IT-A1243-AM02


Date of communication: 24.9.2019


DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1.   New grape varieties added (main grape varieties and combination of grape varieties)

Description and reasons






(a)


Becuet and Baratuciat have been added to the list of main wine grape varieties.
Reasons: grape varieties Becuet and Baratuciat, which used to be grown in the Valsusa production area, have now been made suitable for cultivation again following lengthy testing, and recognised as suited to cultivation in the Piedmont region. It has therefore been decided to promote them by including them in the Valsusa DOC. While their production is limited to very small areas, in a mountainous area they still account for a significant proportion of the wine produced.
This amendment concerns Articles 1, 2, 4, 5 and 6 of the product specification and point 1.7 of the single document.










(b)


For the Valsusa Rosso (red) type, Becuet has been added to the combination of varieties, currently Avanà, Barbera, Dolcetto and Neretta Cuneese, that must make up 60 % of the wine.
Reasons: adding this variety to the main grape varieties (it could already be used, for up to 40 %, as one of the additional varieties allowed for the Valsusa Rosso type) will, thanks to its qualities, allow the wine’s structure and colour to be enhanced as well as making it more suitable for ageing.
This amendment concerns Article 2 of the product specification and point 1.7 of the single document.




2.   Wine-making area

Description and reasons
The municipalities where wine-making operations may be carried out, by way of derogation from the rules regarding the production area, have been listed.
Reasons:
This is a formal rewording of the specification which does not affect the demarcated area.
The specification already allowed wine-making operations to take place not only in the production area but, by way of derogation, also in the entire administrative area of the mountain communities of Alta Valle di Susa, Bassa Valle di Susa and Val Cenischia. As those mountain communities have, by regional law, been abolished and replaced by new administrative units in the Union of Mountain Municipalities, the municipalities making up the demarcated area have been listed in order to define the area accurately and unequivocally.
This amendment concerns Article 5 of the specification and point 1.9 (Further conditions) of the single document.
3.   Maximum yields

Description and reasons
A maximum yield of 7 tonnes per hectare has been specified for the new types with indication of the grape variety (Avanà, Becuet, Baratuciat), whereas the yield for the Rosso Novello type has been deleted as it is no longer covered.
This amendment concerns Article 4 of the product specification and point 1.5.2 of the single document.
4.   Description of the wine(s)

Description and reasons






(a)


A description has been added for the new types with indication of the grape variety (Avanà, Becuet and Baratuciat).










(b)


The Rosso Novello type has been deleted.




Reasons:






(a)


The inclusion of the new types with indication of the varieties in question made this amendment necessary.










(b)


In response to falling demand, production of the Rosso Novello type had become insignificant over the years and producers have asked that it be removed from the specification.




This amendment concerns Articles 1 and 6 of the product specification and point 1.4 of the single document.
5.   Link with the area

Description and reasons
This section has been reworded, with more detail added, for the wine category. Also, references to the types with indication of the grape variety have been added and the reference to the Novello type has been deleted.
This amendment concerns Article 8 of the product specification and point 1.8 of the single document.
6.   Other information – Deletion of the traditional term ‘Novello’

Description and reasons
The specification no longer covers the Rosso Novello type or any other wines using the Novello term, as producers prefer to respond to market demand for other wines that are more typical of the area.
This amendment concerns point 1.3.2 (b) (Other information) of the single document.
SINGLE DOCUMENT
1.   Name of the product

Valsusa
2.   Geographical indication type

PDO — Protected designation of origin
3.   Categories of grapevine product







1.


Wine




4.   Description of the wine(s)

Valsusa Rosso
Colour: ruby red of varying intensity, sometimes with hints of orange;
Aroma: intense, distinctive, fruity;
Taste: dry, harmonious, acidic, moderately tannic;
Minimum total alcoholic strength by volume: 11 %;
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


5 grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide (in milligrams per litre)


 




Valsusa Avanà
Colour: pale ruby red, sometimes with hints of orange;
Aroma: fruity, sometimes with vegetal notes;
Taste: dry, harmonious, acidic, moderately tannic;
Minimum total alcoholic strength by volume: 11 %;
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


5 grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide (in milligrams per litre)


 




Valsusa Becuet
Colour: intense ruby red, sometimes with hints of violet;
Aroma: intense, fruity, elegant;
Taste: dry, harmonious, flavourful, sometimes moderately tannic;
Minimum sugar-free extract: 22 g/l;
Minimum total alcoholic strength by volume: 11 %;
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)


 




Valsusa Baratuciat
Colour: straw yellow of varying intensity, sometimes with greenish hints;
Aroma: intense, with floral and fruity notes;
Taste: harmonious, flavourful, sometimes acidic, dry;
Minimum total alcoholic strength by volume: 11 %;
Minimum sugar-free extract: 19 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)


 




5.   Wine-making practices

a.   Essential oenological practices

None
b.   Maximum yields

Valsusa Rosso
9 000 kg of grapes per hectare
Valsusa with indication of the grape variety
7 000 kg of grapes per hectare
6.   Demarcated geographical area

The production area of the grapes used to produce Valsusa PDO wines comprises the entire administrative area of the following municipalities in the province of Turin: Almese, Borgone di Susa, Bruzolo, Bussoleno, Caprie, Chianocco, Chiomonte, Condove, Exilles, Giaglione, Gravere, Mattie, Meana di Susa, Mompantero, Rubiana, San Didero, San Giorio di Susa, Susa and Villarfocchiardo.
7.   Main wine grape variety(ies)

Baratuciat B.
Neretta Cuneese N.
Avanà N.
Barbera N.
Dolcetto N.
Becuet N.
8.   Description of the link(s)

Valsusa DOC
Valsusa DOC wines are produced in the province of Turin, in a number of municipalities stretching from Almese to Exilles in the Susa valley that gives the wine its name. Located in the western part of Piedmont, the Susa valley extends from east to west and enjoys a favourable microclimate sheltered from the cold northerly winds, allowing certain plants typical of the Mediterranean climate to grow there (Orrido di Foresto natural reserve).
The area starts at Almese and runs upstream along the left bank of the Dora Riparia river as far as Chiomonte and Exilles. It also covers the municipalities of Meana di Susa and Gravere on the right bank. For many centuries (from 135 000 to 10 000 years ago) the Susa valley was covered by huge glaciers that carved out the valley floor and slopes. The vines are therefore grown on substrates of mainly moraine and alluvial origin with young and partly metamorphic soils, a coarse texture and a medium organic matter content, where specific soil management techniques developed over the centuries are required. The vine cultivation method mostly used by the vineyards is a traditional trellising system essentially based on the use of a wooden vertical or horizontal frame, a relatively short planting distance (0,8-0,9 x 1-1,2 metres) and a high planting density (> 9 000 plants per hectare).
The environment is particularly suited to growing vines, with only 20 % of the annual precipitation falling in summer. This, in combination with plenty of wind and sunshine, creates conditions ideally suited to growing vines even at altitudes of more than 850 metres, which is unique to Piedmont. Native varieties (Avanà, Becuet, Baratuciat) have therefore been able to develop, adapting well to the local climate and developing their own characteristics that are reflected in the typical qualities of the wine. The Benedictine Monastery of Novalesa played an important role in the spread of winegrowing practices. In a document dated 739, in which the monastery was named universal heir by the abbey’s founder, Abbo of Provence, the assets listed included various areas with vineyards. As more recent historical evidence of winegrowing in the Susa valley, specifically in the municipality of Chiomonte, the Avanà variety is known to have been cultivated around the year 1000 by the provostship of Oulx in the ‘Segneur’ area, where vineyards still exist today. According to historical accounts, in the late 12th century vineyards were taken from local squires and no tax was levied on trade in wine. The first measures to protect local wines, such as a ban on introducing wines from other areas in order to consolidate the locals’ trade and exchanges with France, date back to the same period. The Via Francigena connecting Provence with Lombardy helped winegrowing to develop, thanks to the inns and taverns located along the route that offered only local wine. From the 16th century, as the valley became the theatre of belligerent activity, the local population was forced to move and settle in higher-lying areas. This led to the construction of dry stone walls supporting the terraces where vines were grown.
Valsusa DOC, wine category (1)
All types of Valsusa wine are fine and fragrant with a low alcohol content yet good keeping qualities, which are characteristics typical of mountain wine.
Wines with the Valsusa PDO are produced in the wine category (1) as red wines, including with indication of the grape variety.
For Valsusa Rosso (without indication of the grape variety), varieties native to Piedmont, such as Barbera, Dolcetto and Neretta Cuneese, or to the Susa valley, such as Avanà and Becuet, must account for at least 60 % of the grapes used. Single-variety types are produced from the same varieties. The wines have a nice ruby red colour in the glass and a vinous aroma with typical notes of forest fruits and wild cherries, brought out by the considerable difference between day and night temperatures typical of the production area thanks to its east-west orientation. This produces a microclimate ideally suited to winegrowing on the left river bank (south exposure), with rainfall peaking in May and June and in October and November. Warm downslope Foehn winds on the northern slopes of the Alps, caused by the compression of air masses, are a frequent phenomenon. The wines’ not very high tannin content is balanced by moderate acidity. Aged wines may have an aroma with hints of wood.
The white wine, made from Baratuciàt grapes, is characterised by balanced acidity, a good flavour with floral aromas typical of the grape variety, and freshness resulting from significant temperature variations.
For the inhabitants of Chiomonte and Giaglione, winegrowing has always been a major source of income thanks to intense trade with France and the nearby city of Turin. It is worth highlighting the particular growing conditions especially for Avanà and Becuet vines, which, over time, have adapted to the particular microclimate of the Susa valley. The vineyards are located on stony ground on slopes that vary greatly, from plateau to terrace, where it is virtually impossible to use machines for either cultivation or harvesting, making winegrowing on this land a ‘heroic’ undertaking. While winegrowing in this area is linked to tradition for geological and cultural reasons, it is also in constant renewal as a result of innovations in cultivation and wine-making techniques.
9.   Essential further conditions (packaging, labelling, other requirements)

Wine-making area
Legal framework:
EU legislation
Type of further condition:
Derogation from production in the demarcated geographical area
Description of the condition:
Apart from in the demarcated production area, wine-making operations may also be carried out in the entire administrative area of the neighbouring municipalities of Bardonecchia, Cesana Torinese, Claviere, Moncenisio, Oulx, Salbertrand, Sauze d’Oulx, Sauze di Cesana, Sestriere, Avigliana, Caselette, Novalesa, Chiusa San Michele, Sant’Ambrogio, Sant’Antonino, Vaie, Venaus and Villar Dora.

Link to the product specification

https://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/14378


(1)  OJ L 9, 11.1.2019, p. 2.