Publication of an application for amendment of a specification for a name in the wine sector referred to in Article 105 of Regulation (EU) No 1308/2013 of the European Parliament and of the Council 2023/C 60/23
Date: 2023-02-17
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Emilia-Romagna, Italy, consumer information, designation of origin, fruit product, labelling, product designation, quality control of agricultural products, sparkling wine, white wine








C_2023060EN.01004601.xml










17.2.2023   


EN


Official Journal of the European Union


C 60/46






Publication of an application for amendment of a specification for a name in the wine sector referred to in Article 105 of Regulation (EU) No 1308/2013 of the European Parliament and of the Council
(2023/C 60/23)
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 AMENDMENT TO THE PRODUCT SPECIFICATION

‘Bianco di Castelfranco Emilia’


PGI-IT-A0508-AM04


Date of application: 19.10.2017

1.   Rules applicable to the amendment

Article 105 of Regulation (EU) n° 1308/2013 – Non-minor modification
2.   Description and reasons for amendment

2.1.   Change of PGI name from ‘Bianco di Castelfranco Emilia’ to ‘Castelfranco Emilia’

Changing the name from ‘Bianco di Castelfranco Emilia’ to ‘Castelfranco Emilia’ is necessary to be able to promote white wines with the Trebbiano and Moscato grape varieties indicated on the label. These wines, which have traditionally been produced in the area, could not be recognised as specific types because the name was based on the ‘Bianco’ (white) type. As described under ‘Links’, the Castelfranco Emilia area was renowned for winegrowing as early as the 19th century. The production area was then part of the Province of Bologna, whose local winegrowing traditions were based on cultivating white grapes, whereas the neighbouring Province of Modena mainly grew red grapes of the Lambrusco variety. The ‘Castelfranco Emilia’ name has thus been associated with light, fragrant white wines for at least a couple of centuries. Although the area now forms part of the Province of Modena, it still marks the exact boundary between the old Papal State and the Duchy of Modena with its mainly red wines based on the Lambrusco variety.
The amendment concerns Articles 1-9 of the specification and points 1, 4, 5, 6 and 8 of the single document.
2.2.   Addition of new types

A number of new types labelled with the Moscato and Trebbiano varieties have been added. Provision is also made for producing wine from both varieties, indicating them on the label in their order of predominance in the end product. Adding these new types with indication of the grape variety has become necessary to adapt the product specification to the rapid developments in winegrowing that have taken place over the past 20 years in the area concerned. As vine plantings were renewed, wine farmers chose grape varieties that had traditionally been grown in the area and which guarantee excellent results in terms of quality and consumer satisfaction. The Trebbiano and Moscato varieties, which until the past century were used together with the predominant Montù variety, have over the past two decades become more important in their own right, establishing themselves as specific types. Major wine producers in the area have also followed this trend by paying better prices for grapes of these varieties, thus encouraging wine farmers to produce them.
This amendment concerns Articles 2, 4 and 6 of the specification and points 4, 5 and 8 of the single document.
2.3.   Grape production area – addition of a number of municipalities and formal amendment due to administrative reorganisation

The municipalities of Castelnuovo Rangone, Castelvetro di Modena, Formigine and Spilamberto, all located in the Modena foothills, have been added to the existing production area. Soil surveys carried out on the land of these municipalities show that they have the same type of soil as the original territory. Adding these municipalities to the production area allows grapes of the Trebbiano, Moscato and Montù varieties grown there to be better exploited. These white grapes have excellent quality characteristics, in particular high natural alcoholic strength by volume and a good primary aroma content. It should also be noted that the former municipalities of Bazzano and Crespellano (both in the Province of Bologna), which were part of the original production area, now belong to the new municipality of Valsamoggia. The description of the demarcated area has therefore been amended and now reads ‘as well as the entire territory of Bazzano and Crespellano in the municipality of Valsamoggia’ instead of ‘the municipalities of Bazzano and Crespellano’.
This amendment concerns Article 3 of the product specification and point 6 of the single document.
2.4.   Yields for the new Moscato and Trebbiano varieties

Since the combination of varieties has been amended by adding new types labelled with the Moscato or Trebbiano variety or both, the production yields have been set at 26 tonnes/hectare for Moscato and 29 tonnes/hectare for Trebbiano. In good years, the soil and climate characteristics of the territory allow high quality wines to be produced with the maximum yields indicated.
In addition, the article has been improved by listing partially fermented grape must types.
This amendment concerns Article 4 of the product specification and point 5 of the single document.
2.5.   Definition of the winemaking area

The winemaking area is extended to comprise the entire administrative territory of the Emilia-Romagna region.
Allowing winemaking in neighbouring areas within the Emilia-Romagna region is in line with the derogation provided for in the relevant EU legislation.
This amendment takes into account that semi-sparkling wines and partially fermented grape musts have traditionally been produced throughout the region.
The amendment concerns Article 5 of the product specification and point 9 of the single document (Further conditions – derogation from production in the demarcated geographical area).
2.6.   Characteristics on consumption of the new types labelled with the Moscato or Trebbiano variety or both

The characteristics on consumption of wines and partially fermented musts have been added.
Since the combination of varieties has been amended by adding new types labelled with the Moscato or Trebbiano variety or both, their minimum chemical and organoleptic characteristics when released for consumption have been set. The article has also been improved by laying down minimum chemical and organoleptic characteristics for each type in the wine, semi-sparkling wine and partially fermented grape must categories. When released for consumption, wines labelled with the Moscato and Trebbiano varieties, or the other way around, must have the characteristics typical of those varieties.
This amendment concerns Article 6 of the product specification and point 4 of the single document.
2.7.   Description and presentation – two varieties indicated on the label

In addition to the specific EU rule on two wine grape varieties appearing on the label, it has been specified that grapes from the variety with the lowest percentage must account for at least 15 % of the total. This is in accordance with the relevant national provisions and ensures that, where two grape varieties are indicated on the label of a grapevine product, the variety making up the smaller proportion also contributes to the product’s character by accounting for at least 15 % of the total quantity.
The amendment concerns Article 7 of the product specification and point 9 of the single document (Additional essential conditions – additional labelling provisions).
2.8.   Packaging – use of mushroom stoppers

Rules on packaging as regards the use of mushroom stoppers with capsules not higher than 7 cm have been laid down also for the ‘partially fermented grape must’ category. The text already provided for the use of such stoppers for the ‘semi-sparkling wine’ category, and the rules have now been clarified to explicitly include the possibility of using such stoppers also for the ‘partially fermented grape must’ category.
It should be noted that the use of mushroom stoppers has been permitted for both semi-sparkling wines and partially fermented grape musts ever since the original product specification was approved by way of the Ministerial Decree of 18 November 1995. The amendment is therefore not a new rule, but merely a clarification, which is appropriate to make the text more accurate.
This amendment concerns Article 8 of the product specification and point 9 of the single document.
2.9.   Adjustments regarding the name of the PGI and its various types

Some adjustments have been made due to the PGI name, with its various types, changing from ‘Bianco di Castelfranco Emilia’ to ‘Castelfranco Emilia’.
This amendment concerns Article 9 of the product specification and point 8 of the single document.
2.10.   Reference to the inspection body

The reference to the inspection body has been updated, with Valoritalia Srl indicated as the inspection body authorised by the Ministry of Agricultural, Food, Forestry and Tourism Policy.
This amendment concerns Article 10 of the product specification. There are no changes to the single document.
SINGLE DOCUMENT
1.   Name of product


Castelfranco Emilia

2.   Geographical indication type

PGI - Protected Geographical Indication
3.   Categories of grapevine products







1.


Wine










8.


Semi-sparkling wine










11.


Partially fermented grape must




4.   Description of the wine(s)

1.   ‘Castelfranco Emilia’ Bianco

CONCISE TEXTUAL DESCRIPTION
White wine made from grapes of the Montù variety, which must account for at least 60 %, whereas the remaining 40 % may be obtained from other white grape varieties suited for cultivation in the Emilia-Romagna region. Wine of a straw yellow colour of varying intensity, with a strong fragrance of flowers and grass. In terms of taste it is well-structured and flavourful, enveloping, harmonious and delicate with a slight acidic hint and a lingering after-taste. Its sugar content ranges from dry to sweet.
Minimum alcoholic strength by volume: 10,5 %;
Minimum sugar-free extract (g/l): 13 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


4,5 grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide (in milligrams per litre)


 




2.   ‘Castelfranco Emilia’ Bianco Frizzante

CONCISE TEXTUAL DESCRIPTION
Semi-sparkling white wine made from grapes of the Montù variety, which must account for at least 60 %, whereas the remaining 40 % may be obtained from other white grape varieties suited for cultivation in the Emilia-Romagna region. Wine of a straw yellow colour of varying intensity, fine and evanescent foam and a strong fragrance of flowers with notes of apple and fresh fruit. In terms of taste it is full-bodied, flavourful and harmonious, delicate and pleasantly acidic with a lingering after-taste. Its sugar content ranges from dry to sweet.
Minimum alcoholic strength (in % volume): 10,0 %;
Minimum sugar-free extract: 13 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


4,5 grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide (in milligrams per litre)


 




3.   ‘Castelfranco Emilia’ Bianco partially fermented grape must

CONCISE TEXTUAL DESCRIPTION
Partially fermented white grape must made from grapes of the Montù variety, which must account for at least 60 %, whereas the remaining 40 % may be obtained from other white grape varieties suited for cultivation in the Emilia-Romagna region. It is of a straw yellow colour of varying intensity with lively and evanescent foam. It has a strong fragrance of flowers with hints of fresh fruit. In terms of taste it is full-bodied, flavourful and harmonious, delicate and sweet.
Minimum alcoholic strength (in % volume): 10,0 %;
Actual alcoholic strength by volume: minimum 1 % and maximum 3/5 of the total alcoholic strength by volume;
Minimum sugar-free extract: 13 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


4,5 grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide (in milligrams per litre)


 




4.   ‘Castelfranco Emilia’ Moscato

CONCISE TEXTUAL DESCRIPTION
White wine made from grapes of the Moscato Bianco variety, which must account for at least 85 %, whereas the remaining 15 % may be obtained from other white grape varieties suited for cultivation in the Emilia-Romagna region. Wine of a straw yellow colour of varying intensity with a pleasantly intense fruity aroma with notes of peach and banana, and with floral notes of linden, wisteria and white flowers typical of the grape variety. In terms of taste it is flavourful and delicate, fresh and pleasant with just the right acidity. Its sugar content ranges from dry to sweet.
Minimum total alcoholic strength by volume: 10,5 %;
Minimum sugar-free extract: 13 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


4,5 grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide (in milligrams per litre)


 




5.   ‘Castelfranco Emilia’ Moscato Frizzante

CONCISE TEXTUAL DESCRIPTION
Semi-sparkling white wine made from grapes of the Moscato Bianco variety, which must account for at least 85 %, whereas the remaining 15 % may be obtained from other white grape varieties suited for cultivation in the Emilia-Romagna region. Wine of a straw yellow colour of varying intensity, with fine and evanescent foam and a pleasantly intense fruity aroma with notes of peach and banana. It has floral notes of linden, wisteria and white flowers typical of the grape variety. In terms of taste it is flavourful and delicate, fresh and pleasant with just the right acidity. Its sugar content ranges from dry to sweet.
Minimum total alcoholic strength by volume: 10,0 %;
Minimum sugar-free extract: 13 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


4,5 grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide (in milligrams per litre)


 




6.   ‘Castelfranco Emilia’ Moscato partially fermented grape must

CONCISE TEXTUAL DESCRIPTION
Partially fermented white grape must made from grapes of the Moscato Bianco variety, which must account for at least 85 %, whereas the remaining 15 % may be obtained from other white grape varieties suited for cultivation in the Emilia-Romagna region. It is of a straw yellow colour of varying intensity, with fine and evanescent foam and a pleasantly intense fruity aroma with notes of peach and banana. It has floral notes of linden, wisteria and white flowers typical of the grape variety. In terms of taste it is flavourful and delicate, fresh, pleasant and sweet with just the right acidity.
Minimum total alcoholic strength by volume: 10 %;
Actual alcoholic strength by volume: minimum 1 % and maximum 3/5 of the total alcoholic strength by volume;
Minimum sugar-free extract: 13 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


4,5 grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide (in milligrams per litre)


 




7.   ‘Castelfranco Emilia’ Trebbiano

CONCISE TEXTUAL DESCRIPTION
White wine made from grapes of the Trebbiano variety, which must account for at least 85 %, whereas the remaining 15 % may be obtained from other non-aromatic white grape varieties suited for cultivation in the Emilia-Romagna region. Wine of a straw yellow colour of varying intensity, with a fresh and light fragrance of field flowers typical of the grape variety. In terms of taste it is soft, flavourful, delicate and harmonious with just the right acidity. Its sugar content ranges from dry to sweet.
Minimum total alcoholic strength by volume: 10,5 %;
Minimum sugar-free extract: 13 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


4,5 grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide (in milligrams per litre)


 




8.   ‘Castelfranco Emilia’ Trebbiano Frizzante

CONCISE TEXTUAL DESCRIPTION
Semi-sparkling white wine made from grapes of the Trebbiano variety, which must account for at least 85 %, whereas the remaining 15 % may be obtained from other non-aromatic white grape varieties suited for cultivation in the Emilia-Romagna region. Wine of a straw yellow colour of varying intensity, with a fresh and light fragrance of field flowers typical of the grape variety. In terms of taste it is soft, flavourful, delicate and harmonious with just the right acidity and fine, evanescent foam. Its sugar content ranges from dry to sweet.
Minimum alcoholic strength (in % volume): 10 %;
Minimum sugar-free extract: 13 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


4,5 grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide (in milligrams per litre)


 




9.   Castelfranco Emilia’ Trebbiano partially fermented grape must

CONCISE TEXTUAL DESCRIPTION
Partially fermented white grape must made from grapes of the Trebbiano variety, which must account for at least 85 %, whereas the remaining 15 % may be obtained from other non-aromatic white grape varieties suited for cultivation in the Emilia-Romagna region. It is of a straw yellow colour of varying intensity, with a fresh and light fragrance of field flowers typical of the grape variety. In terms of taste it is soft, flavourful, delicate and sweet with just the right acidity and fine, evanescent foam.
Minimum total alcoholic strength by volume: 10,0 %;
Actual alcoholic strength by volume: minimum 1 % and maximum 3/5 of the total alcoholic strength by volume;
Minimum sugar-free extract: 13 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


4,5 grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide (in milligrams per litre)


 




10.   ‘Castelfranco Emilia’ Moscato-Trebbiano

CONCISE TEXTUAL DESCRIPTION
White wine of a straw yellow colour of varying intensity, with a mildly fruity aroma of peach and banana and floral notes of linden, wisteria and white flowers. In terms of taste it is flavourful and delicate, fresh and pleasant with just the right acidity. Its sugar content ranges from dry to sweet. The wine may be produced by mixing the grapes at the vinification stage, or at a later stage by blending wine obtained exclusively from the indicated grape varieties. When released for consumption, the wine must have the characteristics specified above that are typical of the original grape varieties.
Minimum alcoholic strength (in % volume): 10,5 %;
Minimum sugar-free extract: 13 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


4,5 grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide (in milligrams per litre)


 




11.   Semi-sparkling ‘Castelfranco Emilia’ Moscato-Trebbiano

CONCISE TEXTUAL DESCRIPTION
Semi-sparkling white wine of a straw yellow colour of varying intensity, fine and evanescent foam and a mildly fruity aroma of peach and banana. It has floral notes of linden and white flowers. In terms of taste it is flavourful and delicate, fresh and pleasant with just the right acidity. Its sugar content ranges from dry to sweet. The wine may be produced by mixing the grapes at the vinification stage, or at a later stage by blending wine obtained exclusively from the indicated grape varieties. When released for consumption, the wine must have the characteristics specified above that are typical of the original grape varieties.
Minimum alcoholic strength (in % volume): 10,0 %;
Minimum sugar-free extract: 13 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


4,5 grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide (in milligrams per litre)


 




12.   ‘Castelfranco Emilia’ Moscato-Trebbiano partially fermented grape must

CONCISE TEXTUAL DESCRIPTION
Partially fermented white grape must of a straw yellow colour of varying intensity, fine and evanescent foam and a mildly fruity aroma of peach and banana. It has floral notes of linden and white flowers and a sweet taste with just the right acidity. It may be produced by mixing the grapes at the vinification stage, or at a later stage by blending partially fermented grape must obtained exclusively from the indicated grape varieties. When released for consumption, the wine must have the characteristics specified above that are typical of the original grape varieties.
Minimum alcoholic strength (in % volume): 10,0 %;
Actual alcoholic strength by volume: minimum 1 % and maximum 3/5 of the total alcoholic strength by volume;
Minimum sugar-free extract: 13 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


4,5 grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide (in milligrams per litre)


 




13.   ‘Castelfranco Emilia’ Trebbiano-Moscato

CONCISE TEXTUAL DESCRIPTION
White wine of a straw yellow colour of varying intensity and a delicate and fresh fragrance of field flowers, white flowers and linden with fruity aromatic notes of peach and banana. In terms of taste it is soft, flavourful and delicate with just the right acidity. Its sugar content ranges from dry to sweet. The wine may be produced by mixing the grapes at the vinification stage, or at a later stage by blending wine obtained exclusively from the indicated grape varieties. When released for consumption, it must have the characteristics specified above that are typical of the original grape varieties. Minimum alcoholic strength (in % volume): 10,5 %;
Minimum sugar-free extract: 13 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


4,5 grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide (in milligrams per litre)


 




14.   Semi-sparkling ‘Castelfranco Emilia’ Trebbiano-Moscato

CONCISE TEXTUAL DESCRIPTION
Semi-sparkling white wine of a straw yellow colour of varying intensity, fine and evanescent foam and a delicate and fresh fragrance of field flowers, white flowers and linden with fruity aromatic notes of peach and banana. In terms of taste it is soft, flavourful and delicate with just the right acidity. Its sugar content ranges from dry to sweet. The wine may be produced by mixing the grapes at the vinification stage, or at a later stage by blending wine obtained exclusively from the indicated grape varieties. When released for consumption, it must have the characteristics specified above that are typical of the original grape varieties. Minimum alcoholic strength (in % volume): 10,0 %;
Minimum sugar-free extract: 13 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


4,5 grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide (in milligrams per litre)


 




15.   ‘Castelfranco Emilia’ Trebbiano-Moscato partially fermented grape must

CONCISE TEXTUAL DESCRIPTION
Partially fermented white grape must of a straw yellow colour of varying intensity, fine and evanescent foam and a delicate and fresh fragrance of field flowers, white flowers and linden with fruity aromatic notes of peach and banana. It has a sweet taste with just the right acidity. The wine may be produced by mixing the grapes at the vinification stage, or at a later stage by blending wine obtained exclusively from the indicated grape varieties. When released for consumption, it must have the characteristics specified above that are typical of the original grape varieties. Minimum alcoholic strength (in % volume): 10,0 %;
Actual alcoholic strength by volume: minimum 1 % and maximum 3/5 of the total alcoholic strength by volume;
Minimum sugar-free extract: 13 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


4,5 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

Production of semi-sparkling wines and partially fermented grape must
Specific oenological practice
Re-fermentation methods used in production:
Wines in the semi-sparkling wine category are produced by means of secondary fermentation, usually in autoclaves (Charmat process). Traditional re-fermentation in the bottle is, however, also still practised.
Partially fermented grape musts containing carbon dioxide from fermentation are produced by fermentation in pressurised containers. Musts containing carbon dioxide from fermentation when released for consumption are produced in autoclaves in order for them to keep the right amount of carbon dioxide to produce the desired sparkle in the end product.
b.   Maximum yields







1.


‘Castelfranco Emilia’ Bianco
232 hectolitres per hectare










2.


‘Castelfranco Emilia’ Bianco Frizzante
232 hectolitre per hectare










3.


‘Castelfranco Emilia’ Bianco partially fermented grape must
232 hectolitre per hectare










4.


‘Castelfranco Emilia’ Moscato
208 hectolitre per hectare










5.


‘Castelfranco Emilia’ Moscato Frizzante
208 hectolitre per hectare










6.


‘Castelfranco Emilia’ Moscato partially fermented grape must
208 hectolitre per hectare










7.


‘Castelfranco Emilia’ Trebbiano
232 hectolitre per hectare










8.


‘Castelfranco Emilia’ Trebbiano Frizzante
232 hectolitre per hectare










9.


‘Castelfranco Emilia’ Trebbiano partially fermented grape must
232 hectolitre per hectare










10.


‘Castelfranco Emilia’ Trebbiano-Moscato
228 hectolitre per hectare










11.


‘Castelfranco Emilia’ Trebbiano-Moscato Frizzante
228 hectolitre per hectare










12.


‘Castelfranco Emilia’ Trebbiano-Moscato partially fermented grape must
228 hectolitre per hectare










13.


‘Castelfranco Emilia’ Moscato-Trebbiano
219 hectolitres per hectare










14.


Semi-sparkling ‘Castelfranco Emilia’ Moscato-Trebbiano
219 hectolitres per hectare










15.


‘Castelfranco Emilia’ Moscato-Trebbiano partially fermented grape must
219 hectolitres per hectare




6.   Demarcated geographical area

Wines and partially fermented grape musts eligible to bear the ‘Castelfranco Emilia’ PGI are made from grapes grown in a production area comprising:






—


the entire administrative territory of the following municipalities in the Province of Bologna: Anzola dell’Emilia, Argelato, Bologna, Calderara di Reno, Crevalcore, Sala Bolognese, San Giovanni Persiceto, S. Agata Bolognese and Zola Predosa, as well as the entire territory of Bazzano and Crespellano in the municipality of Valsamoggia;










—


the entire administrative territory of the following municipalities in the Province of Modena: Castelfranco Emilia, Spilamberto, Castelnuovo Rangone, Castelvetro di Modena, Formigine, Nonantola, Ravarino, San Cesario sul Panaro and Savignano sul Panaro.




7.   Main wine grapes variety(ies)

Montù B. – Montuni
Moscato Bianco B. – Moscato
Trebbiano Modenese B. – Trebbiano
Trebbiano Romagnolo B. – Trebbiano
Trebbiano Toscano B. – Trebbiano
8.   Description of the link(s)

8.1.   ‘Castelfranco Emilia’ – all categories: wine, semi-sparkling wine and partially fermented grape must

Soil, climate and cultivation factors relevant to the link
The production area of ‘Castelfranco Emilia’ wines extends across the middle Emilia plain straddling the Provinces of Bologna and Modena. Due to its location at the foot of the Apennines, the plain has typically continental temperatures and precipitation levels with hot summers and cold winters. The land of the middle Emilia plain is of alluvial origin with very gentle slopes. The chemical composition of its soils is characterised by a good supply of total nitrogen (N), and potassium (K) prevails over phosphorus (P). The physical-mechanical composition of the soil on the right bank of the Panaro river is of medium consistency tending towards clayey. The superficial and deep horizons often contain gravel due to river sediments deposited over the past millennium. The Panaro and Samoggia rivers and other minor streams flowing down from the Apennines, along with good subsoil water levels, ensure a sufficient supply of water.
As the soil and climate conditions of the Modena and Bologna plain favour the vine’s natural growth, the growing method is based on a trellising system of permanent cordons with drooping branches aimed at containing the vigorous growth of the plants and allowing buds to be evenly distributed, radiant energy to be captured and enough air and light to reach the bunches.
The soil, climate and growing conditions are uniform across the plains and foothills of the Provinces of Bologna and Modena, where the fertility of the land and the availability of potassium (K), known to be linked to the sugar accumulation process in the fruit, and the trellising system adopted by the vine growers, ensure optimum ripening of the grapes.
Human and historical factors relevant to the link
Historically the ‘Castelfranco Emilia’ territory marked the boundary between two rival cities, with Bologna belonging to the Papal States and Modena being the capital of the Duchy of Modena and Reggio Emilia, with links to the royal house of Habsburg-Lorraine. Arriving from the west across the Panaro river on the Sant’Ambrogio bridge near Modena, where the border between the Duchy and the Papal States was located, one would see vineyards growing Lambrusco vines cede to vineyards growing white grape varieties such as Montù, Trebbiano and Albana. In 1929 Castelfranco Emilia, until then a Bolognese town, became part of the Province of Modena.
The age-old white wine tradition of the area is confirmed by early ampelographic publications. The variety ‘Montù’, synonym ‘Montonego’, and the wine made from it, including in blends with other white grape varieties, was mentioned as early as 1823.
The human factors at play are the activities of local farmers and winegrowers who, thanks to their agronomic and oenological expertise, have managed to make a name for ‘Castelfranco Emilia’ wines.
The growing technique is based on espalier training systems with a single or double permanent cordon in order to contain the vigour of the plants and ensure that the grape bunches’ exposure to sunlight is sufficient for the grapes to reach optimum ripeness.
When ripe, the grapes have a good sugar content combined with high acidity and a good content of aromatic substances specific to the varieties grown.
This is reflected in the technical aspects of production in terms of the combination of vine varieties, the training methods – which ensure balanced production suited to the local soil and climate characteristics – and the wine-making practices, including natural re-fermentation in the bottle or in autoclaves.
8.2.   ‘Castelfranco Emilia’ – wine category

Information on specific product qualities that can be attributed to its geographical origin, and causal link with the geographical area.
‘Castelfranco Emilia’ PGI products in the wine category are of a straw yellow colour of varying intensity, with distinct floral aromas typical of the main grape varieties.
Their freshness and fragrant aromas contribute to a well-balanced taste. The wines are well-structured and flavourful, of moderate alcoholic strength and with a distinct, but not too dominant acidic note. Their sugar content ranges from dry to sweet.
They are ready to drink wines, not suited to ageing, that go well with pasta dishes and dishes of white meat or fish. The wines are best enjoyed within the year following the year of production so as to better appreciate their specific organoleptic characteristics.
The quality characteristics of the wines are influenced by the soil and climate conditions of the production area, which enjoys a temperate, cool and breezy climate, well-drained soils with good water availability, and marked temperature variations during the ripening season of the grapes. This ensures that the grapes ripen optimally and develop a good sugar and acidity content, which combines with the other organoleptic and quality characteristics linked to the vine varieties used, which are then reflected in the wines made from them.
Therefore, the causal link is based on specific product qualities that can be attributed to its geographical origin.
8.3.   ‘Castelfranco Emilia’ – semi-sparkling wine category

Information on specific product qualities that can be attributed to its geographical origin, and causal link with the geographical area.
In the Emilia-Romagna region, including the production area of ‘Castelfranco Emilia’ PGI wines, producing semi-sparkling wines is a long-standing tradition. As semi-sparkling ‘Castelfranco Emilia’ wines are much appreciated by consumers, their production is commercially viable.
When ripe, the grapes have a good sugar content combined with high acidity and a good content of aromatic substances specific to the varieties grown, and are therefore well suited to secondary fermentation for the production of wines in the ‘semi-sparkling wine’ category.
The production of semi-sparkling ‘Castelfranco Emilia’ wines is based on re-fermentation in autoclaves (Charmat process) or in bottles, allowing semi-sparkling wines with excess pressure to be obtained due to the carbon dioxide produced by fermentation.
The semi-sparkling wines are straw yellow in colour and have good acidity levels and a moderate alcoholic strength. The foam, obtained by means of re-fermentation in autoclaves or fermentation in the bottle, is fine, long-lasting and evanescent and brings out the floral and fruity aromatic notes of the main vine varieties of each type. The semi-sparkling wines are ready to drink and best enjoyed within the year following the year of production.
The quality characteristics of the semi-sparkling wines are influenced by the soil and climate conditions of the production area, which enjoys a temperate, cool and breezy climate, well-drained soils with good water availability, and marked temperature variations during the ripening season of the grapes. This ensures that the grapes ripen optimally and develop a good sugar and acidity content, which combines with other the organoleptic and quality characteristics linked to the vine varieties used, which are then reflected in the wines made from them.
Therefore, the causal link is based on specific product qualities that can be attributed to its geographical origin.
8.4.   ‘Castelfranco Emilia’ – partially fermented grape must category

Information on specific product qualities that can be attributed to its geographical origin, and causal link with the geographical area.
Production of a sweet and effervescent product in the partially fermented grape must category has developed in the production area of ‘Castelfranco Emilia’ PGI wines.
The soil conditions of the production area are characterised by fertile land of alluvial origin, with medium-consistency or clayey, sometimes loose and gravelly soils that make for productive vineyards.
The growing techniques, which have been refined over time, are based on espalier training systems designed to contain the vigour of the plants and ensure that the grape bunches’ exposure to sunlight is sufficient for the grapes to reach optimum ripeness.
When ripe, the grapes have a good sugar content combined with high acidity and a good content of aromatic substances specific to the varieties grown that are more pronounced in the partially fermented grape musts, which are characterised by a fine and evanescent foam.
The partially fermented grape must types are produced by means of re-fermentation in autoclaves of grape must or partially fermented grape must and thus have considerable excess pressure due to the carbon dioxide produced by fermentation.
The musts are straw yellow in colour and have good acidity levels, reduced actual alcoholic strength and a considerable level of residual sugar, as is typical of partially fermented musts. They have distinct floral and fruity aromas typical of the main vine varieties of each type. The foam is fine and evanescent. Again, the products are ready to drink and are best enjoyed within the year following the year of production.
The quality characteristics are influenced by the soil and climate conditions of the production area, which enjoys a temperate, cool and breezy climate, well-drained soils with good water availability, and marked temperature variations during the ripening season of the grapes. This ensures that the grapes ripen optimally and develop a good sugar and acidity content, which combines with the other organoleptic and quality characteristics linked to the vine varieties used, which are then reflected in the products made from them.
Therefore, the causal link is based on specific product qualities that can be attributed to its geographical origin.
9.   Essential further conditions


Labelling of types with two varieties indicated on the label (Trebbiano-Moscato and vice versa)

Legal framework:
In national legislation
Type of further condition:
Additional provisions relating to labelling
Description of the condition:
In addition to the specific EU rule on two wine grape varieties appearing on the label (Article 50(1)(a)(ii) of Regulation (EU) 2019/33), grapes from the variety with the lowest percentage must account for at least 15 % of the total. In the national legislation this is provided for in Article 45 of Law 238/2016.

‘Castelfranco Emilia’ – wine, semi-sparkling wine and partially fermented grape must categories

Legal framework:
In EU legislation
Type of further condition:
Additional provisions relating to labelling
Description of the condition:
For products in the semi-sparkling wine and partially fermented grape must categories, ‘mushroom’ stoppers may be used on condition that any capsule covering the stopper is not higher than 7 cm.
This type of stopper can be used under a derogation provided for in EU legislation (Article 57(2) of Regulation (EU) 2019/33).

Winemaking area

Legal framework:
In EU legislation
Type of further condition:
Derogation from production in the demarcated geographical area
Description of the condition:
The relevant EU legislation (currently Article 5 of Regulation (EU) 2019/33) allows the vinification process, including secondary fermentation to obtain semi-sparkling wines and partially fermented grape musts, to take place not only in the demarcated production area for the grapes but also in neighbouring areas in the Emilia-Romagna region.

Link to the product specification

https://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/15995


(1)  OJ L 347, 20.12.2013, p. 671.