Publication of an application for a Union amendment to a product specification for a name in the wine sector pursuant to referred to in Article 97(3) of Regulation (EU) No 1308/2013 of the European Parliament and of the Council 2020/C 351/09
Date: 2020-10-21
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Italy, Veneto, consumer information, designation of origin, labelling, product designation, red wine, sparkling wine, white wine, wine of superior quality








C_2020351EN.01002001.xml










21.10.2020   


EN


Official Journal of the European Union


C 351/20






Publication of an application for a Union amendment to a product specification for a name in the wine sector pursuant to referred to in Article 97(3) of Regulation (EU) No 1308/2013 of the European Parliament and of the Council
(2020/C 351/09)
This publication confers the right to oppose the application pursuant to Article 98 of Regulation (EU) No 1308/2013 of the European Parliament and of the Council (1) within two months from the date of this publication.
REQUEST FOR A UNION AMENDMENT TO THE PRODUCT SPECIFICATION

‘VENEZIA’


PDO-IT-A0517-AM03


Date of application: 2.8.2019

1.   Applicant and legitimate interest

Consorzio Vini Venezia (Venezia wine association)
Voluntary association
2.   Heading in the product specification affected by the amendment(s)







☐


Name of product










☒


Category of the grapevine product










☒


Link










☐


Marketing restrictions




3.   Description and reasons for amendment

3.1.   Introduction of categories (4) Sparkling wine and (6) Quality aromatic sparkling wine


Heading in the product specification affected by the amendment(s)

Article 1 - Designation and wines

Description and reasons

Description: Categories (4) Sparkling wine and (6) Quality aromatic sparkling wine are added.
Reasons: The sparkling wines covered by the ‘Venezia’ PDO are currently produced under category (5) Quality sparkling wine, meaning that, as regards production and chemical/physical parameters such as the minimum total alcoholic strength by volume of 10,5 % laid down in the specification for sparkling wines, it is possible to refer additionally to the new categories of grapevine products (4) Sparkling wine and (6) Quality aromatic sparkling wine, in the latter case if they are made with aromatic grape varieties. In addition, it is customary in this area to carry out secondary fermentation in autoclaves for varying lengths of time, with different amounts of excess pressures and sometimes delaying the release of the wines for consumption within the time limits laid down in the legislation in force for the relevant product categories.
As well as the production of wines in the ‘Quality sparkling wine’ category, which is already included in the current specification, it is therefore necessary to expressly state that wines are also produced in the ‘Sparkling wine’ and ‘Quality aromatic sparkling wine’ categories; such wines are in fact already produced in this area as a result of continuous technological innovation. The production of sparkling wine is long established in the area as a result of the long-standing presence of grape varieties suitable for making sparkling wine, such as Pinot Nero, Pinot Grigio, Pinot Bianco, Traminer Aromatico, Tocai Friulano, Verduzzo, Glera and Raboso. The production of sparkling wines in the area of the ‘Venezia’ PDO has enabled producers to acquire a high degree of skill and considerable commercial success, including internationally, thanks to their personal skills and business acumen.
This amendment makes it possible to expand the commercial offer of ‘Venezia’ PDO wines and introduce greater flexibility to the production chain. The amendment concerns sections 1.3, 1.4, 1.5 and 1.8 of the single document.
3.2.   Link with the environment


Heading in the product specification affected by the amendment(s)

Article 8 - Link with the environment

Description and reasons

Additional information on the link has been provided in respect of the new categories of wine products as there is a well-established tradition of producing wines that can in fact fall under the Sparkling wine, Quality sparkling wine and Quality aromatic sparkling wine categories, and that are traditionally produced using the method of secondary fermentation in autoclaves (Charmat method) in the territory of the ‘Venezia’ PDO, i.e. in the area from the hills around Treviso down to the Piave river valley. It is customary in this area to carry out secondary fermentation in autoclaves for varying lengths of time, delaying the release for consumption of the wine obtained, in order to lend the wine some specific characteristics, such as notes of bread crust depending on the duration of the contact between the disintegrated yeast cells and the wine subject to secondary fermentation, and fine, long-lasting bubbles based on the length of the secondary fermentation.
Additional information has also been provided on the link with human factors, using the information already set out in Article 8 of the product specification.
The additional information on the link concerns section 4 of the single document and Article 8 of the product specification.
3.3.   Maximum yields


Heading in the product specification affected by the amendment(s)

Article 4 - Wine-growing standards

Description and reasons

The yields have been specified for the new categories of grapevine products ‘Sparkling wine’ and ‘Quality aromatic sparkling wine’ and they refer to the yields already laid down for the ‘Quality sparkling wine’ category. In the interests of clarity, the maximum yields have been listed in the single document, including references to the categories of grapevine products as well as the relevant types of wine, and references to the categories concerned have been added to the table of yields in Article 4 of the product specification.
The amendment concerns section 1.5.2 of the single document and Article 4 of the product specification.
SINGLE DOCUMENT
1.   Name of product

Venezia
2.   Geographical indication type

PDO - Protected Designation of Origin
3.   Categories of grapevine products







1.


Wine










4.


Sparkling wine










5.


Quality sparkling wine










6.


Quality aromatic sparkling wine










8.


Semi-sparkling wine




4.   Description of the wine(s)


Category (1) Wine - Reds: ‘Venezia’ Rosso and ‘Venezia’ with indication of the grape variety

The red wines of the ‘Venezia’ PDO, including those with indication of the grape varieties Merlot, Cabernet Sauvignon, Carmènere, Malbech, Cabernet, Refosco dal Peduncolo Rosso and Pinot Nero, are of a colour ranging from ruby red to deep red, with possible hints of garnet or purple if they are aged, as is the case for the Riserva versions. They have an intense, fine and long-lasting aroma and a dry, harmonious and velvety taste, sometimes grassy or fruity depending on the predominant grape varieties used. The minimum total alcoholic strength by volume is 11 %; 12,5 % for Riserva wines. The minimum sugar-free extract is 23 g/l, and 25 g/l for Riserva wines.
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)


11




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)


 





Category (1) Wine - Whites and rosés: ‘Venezia’ Bianco, ‘Venezia’ with indication of the grape variety, ‘Venezia’ Rosato

The white wines of the ‘Venezia’ PDO, including those with indication of the grape varieties Chardonnay, Pinot and Pinot Grigio (including the rosé version), Manzoni Bianco, Verduzzo, Sauvignon, Pinot Bianco, Tai and Traminer, are straw yellow to golden yellow in colour, sometimes with greenish hints. The rosé wines are pink of varying intensity, sometimes coppery. They have an intense, distinctive aroma and a dry, harmonious and velvety taste, sometimes fruity depending on the predominant grape varieties used, as is the case for Pinot and Pinot Grigio. The minimum total alcoholic strength by volume ranges from 10,5 % for ‘Venezia’ Rosato to 11 % for the other types. The minimum sugar-free extract is 14 g/l, and 16 g/l for ‘Venezia’ Rosato.
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)


10,5




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)


 





Category (1) Wine - ‘Venezia’ with the term Passito, including with indication of the grape variety

The ‘Venezia’ PDO also includes a Passito Bianco version with indication of the grape variety Verduzzo. These wines have a golden yellow colour of varying intensity, sometimes amber. They have an intense, distinctive aroma and a sweet, harmonious and velvety taste. The minimum total alcoholic strength is 15 %, with a minimum sugar-free extract of 26 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)


12




Minimum total acidity


4,5 grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


25




Maximum total sulphur dioxide (in milligrams per litre)


 





Categories (4) Sparkling wine, (5) Quality sparkling wine and (6) Quality aromatic sparkling wine

The sparkling wines in the various categories of the ‘Venezia’ PDO, which are white or rosé and may include indication of the grape varieties Pinot, Pinot Grigio, Pinot Nero, Chardonnay and Traminer, have fine and evanescent foam and a straw yellow colour of varying intensity, sometimes with hints of gold or copper, or tending to pink if made from black grape varieties and fermented off skins. They have a delicate and fruity aroma and a fresh, harmonious taste ranging from brut nature to demi-sec, sometimes sweet and aromatic in the case of the Traminer variety.
The minimum total alcoholic strength by volume is 10,5 %, with a minimum sugar-free extract of 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)


10,5




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)


 





Category (8) ‘Semi-sparkling wine’ - ‘Venezia’ Frizzante Bianco, Rosato and with indication of the grape variety

The semi-sparkling wines of the ‘Venezia’ PDO, which are white or rosé and may include indication of the grape varieties Pinot, Pinot Grigio and Chardonnay, have a straw yellow colour of varying intensity, or sometimes a coppery or pink colour of varying intensity. They have a delicate and fruity aroma and a taste ranging from dry to medium-dry.
The minimum total alcoholic strength by volume is 10,5 %, with a minimum sugar-free extract of 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)


10,5




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)


 




5.   Wine making practices

a.   Essential oenological practices

Making of sparkling and semi-sparkling wine

Specific oenological practice

All sparkling wines of the ‘Venezia’ PDO in the various categories, namely (4) Sparkling wine, (5) Quality sparkling wine and (6) Quality aromatic sparkling wine, and the semi-sparkling wines (Category 8) must be produced exclusively using the method of secondary fermentation in autoclaves (Charmat method).
Use of raisined grapes for the production of the Riserva types

Specific oenological practice

Raisined grapes up to a maximum limit of 30 % may be used in the preparation of Riserva wines.
b.   Maximum yields

Category (1) Wine - ‘Venezia’ Rosso including with indication of a black grape variety
112 hectolitres per hectare
Category (1) Wine - ‘Venezia’ Bianco including with indication of a white grape variety
105 hectolitres per hectare
‘Venezia’ Spumante Bianco and ‘Venezia’ Spumante Rosato in categories (4) Sparkling wine and (5) Quality sparkling wine
119 hectolitres per hectare
‘Venezia’ Spumante with indication of a white grape variety in categories (4) Sparkling wine and (5) Quality sparkling wine
105 hectolitres per hectare
‘Venezia’ Pinot Spumante including Rosato, categories (4) Sparkling wine and (5) Quality sparkling wine
112 hectolitres per hectare
‘Venezia’ Traminer Spumante in categories (4) Sparkling wine, (5) Quality sparkling wine and (6) Quality aromatic sparkling wine
105 hectolitres per hectare
Category (8) Semi-sparkling wine - ‘Venezia’ Frizzante Bianco and Rosato
119 hectolitres per hectare
Category (8) Semi-sparkling wine - ‘Venezia’ Chardonnay and ‘Venezia’ Pinot Grigio including Rosato
105 hectolitres per hectare
Category (1) Wine - ‘Venezia’ Raboso
119 hectolitres per hectare
Category (1) Wine - ‘Venezia’ with the term Passito including with indication of the grape variety
75 hectolitres per hectare
6.   Demarcated geographical area

The grapes that may be used in the production of ‘Venezia’ PDO wines are grown in an area that comprises the entire administrative territory of the provinces of Venice and Treviso.
7.   Main wine grapes variety(ies)

Cabernet Franc N. - Cabernet
Cabernet Sauvignon N. - Cabernet
Carmenère N. - Cabernet
Chardonnay B.
Glera Lunga B. - Glera
Malbech N.
Manzoni Bianco B.
Merlot N.
Pinot Bianco B. - Pinot
Pinot Grigio - Pinot
Pinot Nero N. - Pinot
Raboso Piave N. - Friularo
Raboso Veronese N. - Raboso
Refosco dal Peduncolo Rosso N. - Refosco
Sauvignon B.
Tocai Friulano B. - Tai
Traminer Aromatico Rs
Verduzzo Friulano B. - Verduzzo
Verduzzo Trevigiano B. - Verduzzo
8.   Description of the link(s)


‘Venezia’ PDO - Link with the environment

Wine-growing has been present in the area around Venice and Treviso since time immemorial, but it was the Republic of Venice, with the birth of the ‘Stato da Terra’, that would give a major boost to the development of local wine production. Wine-growing survived the great decline of the 18th century and part of the 19th century thanks to the constant and skilful work carried out mainly by the Oenological School of Conegliano, which helped create a major wine-growing centre in the north-east of Italy. The climate of the ‘Venezia’ PDO area is defined as ‘humid temperate’ and this is due, as well as to its latitude, to the closeness of the sea and the mountains, to the presence of lagoon areas, to the level terrain and the consequent exposure to the wind.
The ‘Venezia’ PDO production area extends across the provinces of Treviso and Venice. It is a broad territory of alluvial origin, with soils formed from deposits of alluvial materials mainly resulting from the melting of Alpine and pre-Alpine glaciers and then by the action of the major rivers (the Brenta, Piave, Tagliamento and, to a lesser extent, the Livenza). The plain can easily be divided into two parts, the high and the lowland plain, separated by the spring belt. In the high plain, the soils are characterised by the presence of gravel fans of fluvio-glacial and fluvial origin in which the subsoil is entirely composed of gravel. Moving to the south, after the spring belt, the fan-shaped gravelly layer slowly gives way to deposits with increasing levels of sand; the texture becomes finer thanks to the presence of silt and clay.
The area in which the ‘Venezia’ PDO is produced can confer specific characteristics on the various wines depending on the vine varieties used and where they are grown. White varieties are generally grown in the looser, stonier soils in order to obtain greater fragrance and freshness. The wines thus obtained express fresh floral and fruity notes and are also excellent for making sparkling wine. The clay soils are used for red grape varieties to have red and rosé wines with more body and structure. The high mineral content of clay soils makes it possible to obtain full-flavoured wines thanks to the good tannin content and an optimal acidity balance.
The wines produced have colours ranging from straw yellow to golden depending on the length of maceration, combined with intense, fine and long-lasting aromas thanks to temperature variations in the pre-harvest period, and harmonious, clean and full-bodied flavours thanks to the gravelly soil in the northern part and silty clay soils in the southern part. The result is that the white wines produced in loose soil show fresh and fruity notes and are particularly suitable for making sparkling wine, whilst the red varieties in the more clayey soils are well-structured and lasting, and lend themselves to ageing.
Category (1) Wine:
Thanks to the heavy clay soils in which the red grape varieties used to make wines from this category are grown, the red and rosé wines of the ‘Venezia’ PDO have more body and structure and a high, long-lasting colour intensity. On the nose, notes of jam and berries or spicy notes of tobacco or grassy notes may be more pronounced. Overall, the taste is always full with good tannin and an excellent acidity balance. White wines made from grapes grown in looser, stonier soils are fragrant and fresh, with primary fruity and floral notes on the nose, that refine into notes of apple, pear and apricot that contrast with notes of acacia, wildflowers and camomile. The degree of structure may vary but an excellent apple note stands out, which derives from the large variations between day and night temperatures. These characteristics are amplified in the Passito wines. In this area, there is an established tradition of placing the grapes to be used for the production of Passito wines in drying houses. These grapes are often first left out to dry on the vine. In particular, Verduzzo Trevigiano and Friulano are especially suitable for raisining and can be accompanied to varying degrees by other varieties in order to increase the aromatic or acid fraction.
Categories (4) Sparkling wine, (5) Quality sparkling wine, (6) Quality aromatic sparkling wine and (8) Semi-sparkling wine:
The white varieties produce wines with fresh floral and fruity notes as a result of the land with loose, stony soil, which gives the white varieties more fragrance and freshness, helped by the temperature variations between day and night that are a feature of a humid, temperate climate. They are therefore particularly suitable for the production of sparkling and semi-sparkling wines, a practice that has become so well-established in the area that it is now one of the most important in the world. This is a clear sign of the eminent suitability of this environment.
The colours found in the various categories of ‘Venezia’ PDO sparkling wines, which are white or rosé and may include indication of the grape varieties Pinot, Pinot Grigio, Pinot Nero, Chardonnay and Traminer, are straw yellow of varying intensity, sometimes with hints of gold or copper, or tending to pink if made from black grape varieties and fermented off skins. They have a fine, long-lasting foam and a delicate, sometimes fruity aroma. They have a fresh taste ranging from brut nature to demi-sec, sometimes sweet and aromatic in the case of the Traminer variety.
There is a well-established tradition in the territory of the ‘Venezia’ PDO, i.e. in the area from the hills around Treviso down to the Piave river valley, of producing wines under the Sparkling wine, Quality sparkling wine and Quality aromatic sparkling wine categories using the method of secondary fermentation in autoclaves (Charmat method). For these wines, it is customary in the area to carry out secondary fermentation in autoclaves for varying lengths of time, delaying the release for consumption of the wine obtained, in order to lend the wine some specific characteristics, such as notes of bread crust depending on the duration of the contact between the disintegrated yeast cells and the wine subject to secondary fermentation, and fine, long-lasting bubbles based on the length of the secondary fermentation.
The category (8) Semi-sparkling wines of the ‘Venezia’ PDO, which are white or rosé and may include indication of the grape varieties Pinot Grigio and Chardonnay, have a straw yellow or pink colour of varying intensity, sometimes coppery in the case of Pinot Grigio. They have a delicate and fruity aroma and a taste ranging from dry to medium-dry.

Human factors

Wine-growing has been practised since Roman times in the areas covered by the ‘Venezia’ PDO, as shown by the large amount of evidence found. Many of these lands were laid waste during the barbarian invasions. In the Middle Ages, the bishops of Concordia Sagittaria decided to build the Summaga Abbey; this was entrusted to the Benedictines who contributed to the expansion of the amount of land planted with vines and wheat. The monasteries became true centres of learning and from the 19th century were important points of reference for wine-growing and wine production. However, it would be the Republic of Venice, with the birth of the ‘Stato da Terra’, that would give a major boost to the development of local wine production, creating a ‘wine-growing aristocracy’ that would enable small farmers to acquire new information and new wine-making techniques.
The wines in Venice were of a quality not seen in the wines from ‘the outside’ (foreign wines), as a result of both the natural suitability of the environment for growing vines and the race to improve quality by nobles who sought to affirm their prestigious status even in wine-growing and wine production.
In the wine sector of the ‘Venezia’ PDO area, there has been a new approach to vineyard management over the last 20-25 years, since the frost damage in 1985. This is based on planting densities and the selection of clones aimed at improving the quality of wines; strong wine processing skills and, particularly for sparkling wines in the various categories, the adjustment of the fermentation and secondary fermentation in autoclaves; and the timing of the wines’ release for consumption, in order to obtain the best possible quality, building on the age-old history during which human attention, dedication and tenacity laid the foundation for the ‘Venezia’ PDO.
The area’s culture of sparkling wine is now self-evident and can be considered traditional, as can the varieties used, which have historically been grown in the production area and which include Pinot Nero, Pinot Grigio, Pinot Bianco, Traminer, Tocai Friulano, Verduzzo, Glera and Raboso. The wines on offer are a good reflection of the ‘Venezia’ PDO and the great technical skills and business acumen of the producers.
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/15193


(1)  OJ L 347, 20.12.2013, p. 671.