Publication of a communication of approval of a standard amendment to a product specification for a name in the wine sector as referred to in Article 17(2) and (3) of Commission Delegated Regulation (EU) 2019/33 2023/C 230/14
Date: 2023-06-30
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Abruzzi, Italy, consumer information, designation of origin, labelling, product designation, quality control of agricultural products, rosé wine








C_2023230EN.01018401.xml










30.6.2023   


EN


Official Journal of the European Union


C 230/184






Publication of a communication of approval of a standard amendment to a product specification for a name in the wine sector as referred to in Article 17(2) and (3) of Commission Delegated Regulation (EU) 2019/33
(2023/C 230/14)
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

‘Cerasuolo d’Abruzzo’


PDO-IT-A0743-AM04


Date of communication: 23.3.2023


DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1.   Addition of additional geographical units

Description: Four provincial sub-areas have been added where wines bearing the terms Superiore and Riserva can be produced: Terre di Chieti, Terre Aquilane / Terre de L’Aquila, Colline Pescaresi and Colline Teramane. Moreover, four smaller additional geographical units have been specified for the Terre di Chieti sub-area: Colline Teatine / Teatino; Colline Frentane / Frentania / Frentano; Colline del Sangro; Colline del Vastese / Hystonium.
Reasons: Allowing Superiore and Riserva wines to be produced in the four provincial sub-areas helps maintain the quality level of the ‘Cerasuolo d’Abruzzo’ designation in terms of both image and overall production strategy, with production organised in a pyramid shape with the Abruzzo region on top, followed by the individual provincial sub-areas, the additional geographical units corresponding to one or more municipalities, and finally wines labelled with the term Vigna.
The amendments concern Articles 1, 4, 5, 6, 7, 8 and 9 of the ‘Cerasuolo d’Abruzzo’ PDO product specification and the annexes containing the specifications for the individual sub-areas, as well as points 4, 5, 8 and 9 of the single document.
2.   Grape production area – editorial amendment and simplification of boundaries

Description: The information on the location of vineyards and exclusion of land not suitable for winegrowing has been moved.
Reasons: Details of topography and farming practices have been moved from Article 3 to Article 4 for greater coherence.
Description: The production area boundaries have been simplified to include all of the administrative territory of the municipalities already listed for each province.
Reasons: The administrative demarcation of municipal areas has been extended to include the entire administrative territory of each municipality, making it easier to use a digital regional mapping system to mark the boundaries.
This increase in area does not lead to an increase in the area under vines.
Description: For the province of Chieti, 15 municipalities have been added.
Reasons: The production areas of the PDO wines in the province of Chieti overlap due to their shared territory, vineyards and history.
The inclusion of these 15 new municipalities increases the size of the existing areas under vines by no more than 1 %.
The amendments concern Article 3 and 4 of the product specification and points 6 and 8 of the single document.
3.   Wine-growing rules – editorial amendment and indication of altitude

Description: Details have been added on the location of the vineyards, specifying an altitude of up to 600 metres above sea level, or exceptionally up to 700 metres above sea level, and on the conditions under which land is considered unsuitable for cultivation.
Reasons: Details of topography and farming practices have been added to Article 4 for greater coherence. The maximum altitude of the vineyards has been increased to 700 metres above sea level due to climate change and to restore and promote winegrowing at higher altitudes.
The amendments concern Articles 4 and 9 of the product specification and accordingly a formal change to point 8 of the single document.
4.   Wine-growing rules – vines per hectare

Description: The minimum number of vines per hectare has been reduced from 2 500 to 2 400.
Reasons: The number of vines per hectare has been reduced to bring it into line with the requirements of the plan for the restructuring and conversion of vineyards under the investment measure.
The amendment concerns Article 4 of the product specification but does not affect the single document.
5.   Changes in grape yield per hectare

Description: The grape yield per hectare for black grapes has been increased from 14 to 15 tonnes per hectare, while the maximum yield has been set at 12,5 tonnes per hectare for the provincial sub-areas.
Reasons: The yield of Montepulciano grapes has been increased to boost the quantity and overall quality of PDO wines across the region while reducing the amount of generic wine accordingly in line with the current rules of the product specifications and actual production levels.
The amendments concern Article 4 of the product specification and point 5.2 of the single document.
6.   Use of the term Superiore


Description: The term Superiore may be used only for wines produced in the individual sub-areas.
Reasons: The pyramid-shaped classification of products allows the more restrictive quality term Superiore to be used. Such wines must be placed on the market in the spring of the year after the grape harvest.
The amendments concern Articles 1, 6, 7 and 9 of the product specification and points 4, 5, 8 and 9 of the single document.
7.   Physical and chemical parameters

Description: The minimum sugar-free extract has been increased from 16 g/l to 17 g/l.
Reasons: The purpose of increasing the minimum sugar-free extract by one point is to improve the quality of the wines covered by the designation.
The amendments concern Article 6 of the product specification and point 4 of the single document.
8.   Packaging, materials, nominal volumes and closures of containers

Description: ‘Cerasuolo d’Abruzzo’ wine must be packaged in glass containers with a nominal capacity as provided for in current legislation. Containers of other food contact materials with a nominal capacity of not less than 2 litres may also be used, except for the types bearing the name of a sub-area or additional geographical unit.
Any type of closure allowed under current legislation, with the exception of crown caps and foils, is permitted for ‘Cerasuolo d’Abruzzo’ wines, except those bearing the names of sub-areas and additional geographical units.
Reasons: Rules on the materials, nominal volumes and closures of the containers used have been set out in more detail.
The amendments concern Article 8 of the product specification and point 9 of the single document.
9.   Cerasuolo d’Abruzzo sub-areas: Terre di Chieti, Terre Aquilane / Terre de L’Aquila, Colline Pescaresi, Colline Teramane – materials and nominal volumes of the containers

Description: Only traditional-shaped glass bottles with a nominal volume of 0,375, 0,750, 1,500, 3,000 or 6,000 litres, as well as special formats with a nominal volume of up to 27 litres, may be used to package ‘Cerasuolo d’Abruzzo’ PDO wines bearing a reference to a sub-area. The use of crown caps and foils is prohibited for ‘Trebbiano d’Abruzzo’ [sic] PDO wine bearing a reference to a sub-area plus the term Superiore.
Reasons: There are specific guidelines for high-quality wines produced in the sub-areas and smaller geographical units.
The amendments concern Article 8 of the product specification and point 9 of the single document.
10.   Description of the link – adjustments

Description: The text has been updated in line with the proposed amendment.
Reasons: This is a formal amendment to bring the link into line with certain changes made to the specification (such as parameters for altitude, grape production per hectare and characteristics on consumption).
The amendments concern Article 9 of the product specification and point 8 of the single document.
SINGLE DOCUMENT
1.   Name(s)

Cerasuolo d’Abruzzo
2.   Type of geographical indication

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







1.


Wine




4.   Description of the wine(s)

1.   ‘Cerasuolo d’Abruzzo’
CONCISE TEXTUAL DESCRIPTION






—


Colour: cherry pink of varying intensity;










—


Aroma: pleasant, subtly vinous, fruity, fine and intense;










—


Taste: dry, soft, harmonious, sometimes delicate with a pleasant almond aftertaste;










—


Minimum total alcoholic strength by volume: 12,00 %;










—


Minimum sugar-free extract: 17 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 in grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide (in milligrams per litre)


 




2.   ‘Cerasuolo d’Abruzzo’ sub-area Terre di Chieti Superiore

CONCISE TEXTUAL DESCRIPTION






—


Colour: cherry pink of varying intensity, tending towards copper with age;










—


Aroma: pleasant, subtly vinous, fruity and intense as it is refined, even with spicy hints;










—


Taste: dry, harmonious, delicate with a pleasant almond aftertaste;










—


Minimum total alcoholic strength by volume: 12,50 %;










—


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


4,5 in grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide (in milligrams per litre)


 




3.   ‘Cerasuolo d’Abruzzo’ sub-area Terre Aquilane / Terre de L’Aquila Superiore

CONCISE TEXTUAL DESCRIPTION






—


Colour: cherry pink of varying intensity, tending towards copper with age;










—


Aroma: pleasant, subtly vinous, fruity and intense as it is refined, even with spicy hints;










—


Taste: dry, harmonious, delicate with a pleasant almond aftertaste;










—


Minimum total alcoholic strength by volume: 12,50 %;










—


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


4,5 in grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide (in milligrams per litre)


 




4.   ‘Cerasuolo d’Abruzzo’ sub-area Colline Pescaresi Superiore

CONCISE TEXTUAL DESCRIPTION






—


Colour: cherry pink of varying intensity, tending towards copper with age;










—


Aroma: pleasant, subtly vinous, fruity and intense as it is refined, even with spicy hints;










—


Taste: dry, harmonious, delicate with a pleasant almond aftertaste;










—


Minimum total alcoholic strength by volume: 12,50 %;










—


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


4,5 in grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide (in milligrams per litre)


 




5.   ‘Cerasuolo d’Abruzzo’ sub-area Colline Teramane Superiore

CONCISE TEXTUAL DESCRIPTION






 


‘Cerasuolo d’Abruzzo’ sub-area Colline Teramane Superiore











 


Colour: cherry pink of varying intensity, tending towards copper with age;










 


Aroma: pleasant, subtly vinous, fruity and intense as it is refined, even with spicy hints;










 


Taste: dry, harmonious, delicate with a pleasant almond aftertaste;










 


Minimum total alcoholic strength by volume: 12,50 %;










 


Minimum sugar-free extract: 19 g/l.






General analytical characteristics




Maximum total alcoholic strength (in % volume)


 




Minimum actual alcoholic strength (in % volume)


 




Minimum total acidity


4,5 in grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide (in milligrams per litre)


 








5.   Wine-making practices

5.1.   Specific oenological practices

—
5.2.   Maximum yields







1.


Cerasuolo d’Abruzzo
15 000 kilograms of grapes per hectare










2.


Cerasuolo d’Abruzzo with sub-areas: Terre di Chieti, Terre Aquilane / Terre de L’Aquila, Colline Pescaresi and Colline Teramane
13 500 kilograms of grapes per hectare




6.   Demarcated geographical area

The production area for the ‘Cerasuolo d’Abruzzo’ PDO comprises the entire administrative territory of the following municipalities:
1)   Province of Chieti
Altino, Archi, Ari, Arielli, Atessa, Bomba, Bucchianico, Canosa Sannita, Carunchio, Casacanditella, Casalanguida, Casalincontrada, Carpineto Sinello, Casalbordino, Casoli, Castel Frentano, Celenza sul Trigno, Chieti, Civitella Messer Raimondo, Crecchio, Cupello, Dogliola, Fara Filiorum Petri, Fara San Martino, Filetto, Fossacesia, Francavilla, Fresagrandinaria, Frisa, Furci, Gessopalena, Gissi, Giuliano Teatino, Guardiagrele, Guilmi, Lama dei Peligni, Lanciano, Lentella, Liscia, Miglianico, Monteodorisio, Mozzagrogna, Orsogna, Ortona, Paglieta, Palmoli, Palombaro, Pennapiedimonte, Perano, Poggiofiorito, Pollutri, Pretoro, Rapino, Ripa Teatina, Roccascalegna, Roccamontepiano, Rocca San Giovanni, San Buono, Sant’Eusanio del Sangro, San Giovanni Teatino, Santa Maria Imbaro, San Martino sulla Marrucina, San Salvo, San Vito Chietino, Scerni, Tollo, Torino di Sangro, Tornareccio, Torrevecchia Teatina, Treglio, Tufillo, Vasto, Villalfonsina, Villamagna and Vacri.
2)   Province of L’Aquila
Acciano, Anversa degli Abruzzi, Balsorano, Bugnara, Canistro, Capestrano, Castel di Ieri, Castelvecchio Subequo, Civita d’Antino, Civitella Roveto, Cocullo, Corfinio, Fagnano Alto, Fontecchio, Fossa, Gagliano Aterno, Goriano Sicoli, Introdacqua, Molina Aterno, Morino, Ofena, Pacentro, Poggio Picenze, Pratola Peligna, Pettorano sul Gizio, Prezza, Raiano, Rocca Casale, San Demetrio nei Vestini, Sant’Eusanio Forconese, San Vincenzo Valle Roveto, Secinaro, Sulmona, Tione d’Abruzzi, Villa S. Angelo, Villa S. Lucia and Vittorito.
3)   Province of Pescara
Alanno, Bolognano, Brittoli, Bussi, Cappelle sul Tavo, Castiglione a Casauria, Catignano, Cepagatti, Città Sant’Angelo, Civitella Casanova, Civitaquana, Collecorvino, Corvara, Cugnoli, Elice, Farindola, Lettomanoppello, Loreto Aprutino, Manoppello, Montebello di Bertona, Montesilvano, Moscufo, Nocciano, Penne, Pianella, Pietranico, Picciano, Pescara, Pescosansonesco, Popoli, Rosciano, San Valentino, Scafa, Serramonacesca, Spoltore, Tocco da Casauria, Torre de’ Passeri, Turrivalignani and Vicoli.
4)   Province of Teramo
Alba Adriatica, Ancarano, Atri, Basciano, Bellante, Bisenti, Campli, Canzano, Castel Castagno, Castellato, Castiglione Messer Raimondo, Castilenti, Cellino Attanasio, Cermignano, Civitella del Tronto, Colledara, Colonnella, Controguerra, Corropoli, Giulianova, Martinsicuro, Montefino, Montorio al Vomano, Morro d’Oro, Mosciano, Nereto, Notaresco, Penna S. Andrea, Pineto, Roseto degli Abruzzi, Sant’Egidio, Sant’Omero, Silvi, Teramo, Torano Nuovo, Tortoreto, Tossicia and the hamlet of Trignano in the municipality of Isola del Gran Sasso.
7.   Wine grape variety(-ies)

Montepulciano N.
8.   Description of the link(s)

8.1.   Cerasuolo d’Abruzzo PDO, including for the sub-areas

A)   Details of the geographical area
Natural factors relevant to the link
The geographical area defined in Article 3 comprises all of Abruzzo’s coastal hills and foothills, with a section in the middle extending further inland to encompass the Alto Tirino plateau to the north, the Subequana valley to the north-west, the Peligna valley to the south and the Roveto valley to the south-west.
Vine cultivation takes place on hilly formations made up of Plio-Pleistocene deposits that filled the Periadriatic basin during a marine sedimentary cycle between the late Tertiary and early Quaternary, covering an area some 20-25 kilometres wide and 125 kilometres long between the rivers Tronto and Trigno, in addition to several basins located between mountains in the central part of the Abruzzo region. These formations show considerable variation in terms of soil particle size. In the upper layers, sandy clay is overlaid with fine to medium grain silica sands that are more or less clayey and yellowish in colour due to the degradation of iron oxides, and with mostly thin layers of cemented limestone or clay, often interlayered with lime, gravel and clay. In the vast majority of cases the soil has an even distribution of material, forming soils with a sandy-clayey structure. In the central and southern part of the area the soils are usually loose and of varying depth depending on the gradient and exposure, whereas in the north they tend to be more clayey. The basins between the mountains consist of ancient fluvial and alluvial terraces formed by low-gradient detrital deposits. This results in particularly loose soils of varying depth depending on the gradient and exposure. Water retention is generally medium to low with a low to moderate level of nutrients and humus. Vines may be cultivated at an altitude of up to 700 metres above sea level, on slopes of varying gradient and exposure, if the lie of the land and exposure at midday allow full phenolic ripening. Land on the damp valley floor and with unsuitable exposures is not used for winegrowing.
The climate is temperate, with average annual temperatures ranging from 12 °C in April to 16 °C in October, but tending to hot and arid in July and August, with average temperatures of 24-25 °C. There is a sizeable annual temperature variation, due, on the one hand, to the cold currents from the Balkans exerting their influence during the winter, and, on the other hand, to the presence of the Adriatic Sea and the high pressure areas that remain on the Mediterranean basin during the summer. There are also considerable variations in temperature between day and night, partly due to the proximity of the Gran Sasso and Maiella massifs, and there is good ventilation, creating optimum conditions for the health of the grapes and their accumulation of aromatic substances.
The Winkler thermal index, i.e. the average active temperature in the period from April to October, is between 1 800 and 2 200 degree days, creating conditions that ensure optimum ripening of the Montepulciano variety and any other complementary grape varieties.
Total precipitation is around 800 mm per year. The rainiest period is between November and December (over 80 mm/month) while the month with the absolute minimum rainfall is July (around 30 mm).
8.2.   Cerasuolo d’Abruzzo PDO, including for the sub-areas

Human factors relevant to the link
Vine cultivation and the production of wines in the defined production area date as far back as Polybius, a Greek historian who lived from 205 to 123 BC and who relates that Hannibal, after his victory at Cannae in 216 BC, praised these wines for curing the wounded and restoring men to health and strength. Since then a great many writers have praised the qualities of wines produced in Abruzzo, but the first historical reference to the presence in Abruzzo of the Montepulciano variety, the main if not exclusive variety used to make ‘Cerasuolo d’Abruzzo’, can be found in Michele Torcia’s work Saggio Itinerario Nazionale pel Paese dei Peligni (a land survey of Peligni country) of 1792. The characteristics of this grape variety were later described in countless historical texts and technical manuals. Some examples include ‘Monografia storica di Sulmona’ [Historical Monograph of Sulmona] by Panfilo Serafini (Sulmona, 1817-1864), published in the renowned illustrated Naples periodical Il Regno delle Due Sicilie [The Kingdom of the Two Sicilies] in 1854, where he writes: ‘Montepulciano vines, both the Primaticcio (early) and the Cordisco (late) varieties, are the most common’; Professor Andrea Vivenza’s Brevi norme per fare il vino [Concise wine-making rules] of 1867; and the work of Edoardo Ottavi and Arturo Marescalchi entitled Vade-Mecum del commerciante di uve e di vini in Italia [Manual of Italian grape and wine traders in Italy], the first edition of which was published in 1897. In the second edition published in 1903 the authors mention, among other things, the production of cerasuolo (cherry-coloured) wines (cerasella or cherry brandy), particularly in the province of Chieti; over time, these have become some of the most typical and characteristic wines of Abruzzo.
An important historic moment for this wine was in the mid-1960s when producers began to gather the documentation needed to submit their application for recognition of the Montepulciano d’Abruzzo DOC. In the book Il vino in Abruzzo [Wine in Abruzzo] published in 1975, Guido Giuliani recalls that ‘Concerns were expressed as to whether or not a single set of documentation could be submitted to apply for recognition of the controlled designation of origin for “Montepulciano d’Abruzzo” and “Cerasuolo d’Abruzzo” wines, given that the two prized wines were produced exclusively from the same grapes of the same grape variety, the only difference being the oenological practices used’. He then added that ‘...at the end of the preliminary stage, the Chieti Chamber of Commerce submitted an application to the Pescara Agricultural Inspectorate on 18 September 1965 for recognition of the “Montepulciano d’Abruzzo” and “Cerasuolo d’Abruzzo” designations of origin’, but that ‘at the end of March 1966 the four provinces jointly applied for recognition of the ‘Montepulciano d’Abruzzo’ wine designation, which also covered ‘Cerasuolo’ as a wine type. The favourable opinion of the National Committee and the proposed product specification, drawn up by the Committee itself, were published in the Italian Official Gazette of 9 February 1968. Finally, at the end of a procedure that had lasted more than 4 years, Presidential Decree of 24 May 1968, published in Official Gazette No 178 of 15 July 1968, was issued, recognising the controlled designation of origin for Montepulciano d’Abruzzo wine and approving the corresponding product specification.
After more than 40 years of ‘Cerasuolo’ being established as a wine type under the ‘Montepulciano d’Abruzzo’ designation, the producers thought that they should give this wine its own individual identity by applying for recognition of the ‘Cerasuolo d’Abruzzo’ PDO. This was granted with effect from the 2010 harvest.
The product is closely linked to the area because of its history, but human factors play a very important role too. Thanks to the development and improvement of certain wine-growing and oenological practices, which form an integral and essential part of the product specification, the products obtained have distinct and typical characteristics.
8.3.   Cerasuolo d’Abruzzo PDO, including for the sub-areas

B)   Details of the quality or characteristics of the product essentially or exclusively attributable to the geographical environment
The Montepulciano variety’s particular adaptation to the area, combined with a specific wine-making technique involving fermentation off skins or short maceration, enhances its specific qualities, which find their full expression in ‘Cerasuolo d’Abruzzo’ PDO wines. The designation comprises two types of rosé wine, the basic wine and wine bearing the term Superiore, which can only used in combination with a sub-area. From an analytical and organoleptic point of view, each has its own specific characteristics, described briefly and non-exhaustively in Article 6 of the specification.
Specifically, the wines have a cherry pink colour of varying intensity. The aroma is pleasant, finely vinous, fruity and intense, with more mature and complex notes in the Superiore wines. The taste is dry, fresh and delicate, with a pleasant almond aftertaste that makes the wine elegant and pleasing.
Countless chemical and physical analyses have been carried out in a number of studies. These have confirmed that ‘Cerasuolo d’Abruzzo’ is a wine with a good alcoholic strength (overall alcohol between 12,5 and 13,5 % vol.) and high acidity (on average between 5,5 and 6,5 g/l), with a typical and distinctive organoleptic profile (notes of red fruit, cherry, etc.). Such characteristics are difficult to obtain in their complexity in other growing areas.
C)   Description of the causal interaction between the details referred to in point A and those referred to in point B.
The geographical area is large, covering more than a third of the entire Abruzzo region. While the topography and soil conditions are quite homogeneous in this area, the climate changes slightly from north to south and from east to west, so that sub-areas can be identified based on certain climate features (rainfall, temperature, ventilation, etc.). This, together with differences in terrain and exposure, considerably influences the growth and fruit production capacity of the Montepulciano variety, the main if not exclusive grape variety used to make ‘Cerasuolo d’Abruzzo’ wine. The environmental factors, which are crucial in order to bring out he chemical, physical and organoleptic characteristics of Montepulciano grapes, interact with the human factors, which are linked to specific growing and oenological practices, such as harvesting at appropriate times – slightly earlier compared to the production of red wines – and to a particular wine-making technique, namely fermentation off the skins or short maceration for 8-12 hours. These interactions make it possible to obtain unique (rosé) wines with a cherry colour and intense aromas typical of the grape variety, which are fresh but also have good structure and body.
9.   Essential further conditions (packaging, labelling, other requirements)

‘Cerasuolo d’Abruzzo’ PDO – use of the additional geographical units
Legal framework:
EU legislation
Type of further condition:
Additional provisions relating to labelling
Description of the condition:
The sub-areas are as follows:






—


Terre Aquilane / Terre de L’Aquila;










—


Colline Pescaresi;










—


Colline Teramane;










—


Terre di Chieti, with the following smaller additional geographical units: Colline Teatine / Teatino, Colline Frentane / Frentania / Frentano, Colline del Sangro, Colline del Vastese / Hystonium.




‘Cerasuolo d’Abruzzo’ PDO – year of grape production
Legal framework:
EU legislation
Type of further condition:
Additional provisions relating to labelling
Description of the condition:
The labelling of ‘Cerasuolo d’Abruzzo’ PDO wines must indicate the year in which the grapes were produced.
‘Cerasuolo d’Abruzzo’ PDO – materials and nominal volumes of containers
Legal framework:
EU legislation
Type of further condition:
Additional provisions relating to labelling
Description of the condition:
‘Cerasuolo d’Abruzzo’ DOC wine must be packaged in glass containers with a nominal capacity as provided for in current legislation.
Moreover, for the wine referred to in the paragraph above, with the exception of wine types bearing the sub-areas and additional geographical units on their labels, containers made of other food contact materials with a nominal capacity of 2 litres or more may be used.
‘Cerasuolo d’Abruzzo’ PDO – closures of containers
Legal framework:
EU legislation
Type of further condition:
Additional provisions relating to labelling
Description of the condition:
All closures permitted by current legislation, except crown caps and foils, are permitted for ‘Cerasuolo d’Abruzzo’ PDO wine, with the exception of wines bearing the sub-area and additional geographical unit indications.
‘Cerasuolo d’Abruzzo’ PDO – bearing a reference to a sub-area
Legal framework:
EU legislation
Type of further condition:
Additional provisions relating to labelling
Description of the condition:
Sub-areas: Terre di Chieti, Terre Aquilane / Terre de L’Aquila, Colline Pescaresi and Colline Teramane.






—


Materials and nominal volumes of containers.
Only traditional-shaped glass bottles with a nominal volume of 0,375, 0,750, 1,500, 3,000 or 6,000 litres, as well as special formats with a nominal volume of up to 27 litres, may be used to package ‘Cerasuolo d’Abruzzo’ PDO wines bearing a reference to a sub-area.










—


Closures of containers.
Only standard cork stoppers may be used for ‘Cerasuolo d’Abruzzo’ PDO wine bearing a reference to a sub-area plus the term Riserva.
Crown caps and foils are not permitted for ‘Cerasuolo d’Abruzzo’ PDO wine bearing a reference to a sub-area plus the term Superiore.





Link to the product specifiation

https://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/19403


(1)  OJ L 9, 11.1.2019, p. 2.