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 230/13
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, white wine








C_2023230EN.01017201.xml










30.6.2023   


EN


Official Journal of the European Union


C 230/172






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 230/13)
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

‘Trebbiano d’Abruzzo’


PDO-IT-A0728-AM03


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 must 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 ‘Trebbiano 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 ‘Trebbiano 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. The description of the geographical area is consistent with the demarcation of the production area.
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 adjusted 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 white grapes has been increased from 14 to 17 tonnes, while the maximum yield has been set at 14 tonnes per hectare for the provincial sub-areas.
Reasons: The yield of Trebbiano 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 terms Superiore and Riserva


Description: The terms Superiore and Riserva may be used only for wines produced in the individual sub-areas.
Reasons: The pyramid-shaped classification of products allows more restrictive quality terms, such as Superiore and Riserva, 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 descriptor ‘astringent’ has been replaced by a taste range going from dry to medium dry.
Reasons: Extending the taste range as far as medium dry meets the technical and commercial needs of the designation, the wines of which are exported to all countries of the world.
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: ‘Trebbiano 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 ‘Trebbiano 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.   Trebbiano 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 ‘Trebbiano d’Abruzzo’ PDO wines bearing a reference to a sub-area. Only standard cork stoppers may be used for ‘Trebbiano d’Abruzzo’ wine bearing a reference to a sub-area plus the term Riserva.
The use of crown caps and foils is prohibited for ‘Trebbiano d’Abruzzo’ 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)

Trebbiano 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.   Trebbiano d’Abruzzo
CONCISE TEXTUAL DESCRIPTION
Colour: straw yellow of varying intensity;






—


Aroma: distinctive with an intense, delicate fragrance;










—


Taste: from dry to medium dry, flavourful, velvety, harmonious;










—


Minimum total alcoholic strength by volume: 11,50 %;










—


Minimum sugar-free extract: 16 g/1.




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

CONCISE TEXTUAL DESCRIPTION






—


Colour: straw yellow of varying intensity;










—


Aroma: distinctive, intense and delicate;










—


Taste: dry, velvety, harmonious, sometimes with an almond aftertaste;










—


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










—


Minimum total acidity: 4,5 g/1;










—


Minimum sugar-free extract: 18 g/1.




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.   ‘Trebbiano d’Abruzzo’ sub-area Terre di Chieti Riserva

CONCISE TEXTUAL DESCRIPTION






—


Colour: straw yellow to golden of varying intensity;










—


Aroma: distinctive, intense and delicate;










—


Taste: dry, velvety, harmonious, sometimes with an almond aftertaste;










—


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










—


Minimum sugar-free extract: 20 g/1.




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

CONCISE TEXTUAL DESCRIPTION






—


Colour: straw yellow of varying intensity;










—


Aroma: distinctive, intense and delicate;










—


Taste: dry, velvety, harmonious, sometimes with an almond aftertaste;










—


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










—


Minimum sugar-free extract: 18 g/1.




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.   ‘Trebbiano d’Abruzzo’ sub-area Terre Aquilane / Terre de L’Aquila Riserva

CONCISE TEXTUAL DESCRIPTION






—


Colour: straw yellow to golden of varying intensity;










—


Aroma: distinctive, intense and delicate;










—


Taste: dry, velvety, harmonious, sometimes with an almond aftertaste;










—


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










—


Minimum sugar-free extract: 20 g/1.




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)


 




6.   ‘Trebbiano d’Abruzzo’ sub-area Colline Pescaresi Superiore

CONCISE TEXTUAL DESCRIPTION






—


Colour: straw yellow of varying intensity;










—


Aroma: distinctive, intense and delicate;










—


Taste: dry, velvety, harmonious, sometimes with an almond aftertaste;










—


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










—


Minimum sugar-free extract: 18 g/1.




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)


 




7.   ‘Trebbiano d’Abruzzo’ sub-area Colline Pescaresi Riserva

CONCISE TEXTUAL DESCRIPTION






—


Colour: straw yellow to golden of varying intensity;










—


Aroma: distinctive, intense and delicate;










—


Taste: dry, velvety, harmonious, sometimes with an almond aftertaste;










—


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










—


Minimum sugar-free extract: 20 g/1.




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)


 




8.   ‘Trebbiano d’Abruzzo’ sub-area Colline Teramane Superiore

CONCISE TEXTUAL DESCRIPTION






—


Colour: straw yellow of varying intensity;










—


Aroma: distinctive, intense and delicate;










—


Taste: dry, velvety, harmonious, sometimes with an almond aftertaste;










—


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










—


Minimum sugar-free extract: 18 g/1.




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)


 




9.   ‘Trebbiano d’Abruzzo’ sub-area Colline Teramane Riserva

CONCISE TEXTUAL DESCRIPTION






—


Colour: straw yellow to golden of varying intensity;










—


Aroma: distinctive, intense and delicate;










—


Taste: dry, velvety, harmonious, sometimes with an almond aftertaste;










—


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










—


Minimum sugar-free extract: 20 g/1.




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.   Wine-making practices

5.1.   Specific oenological practices

—
5.2.   Maximum yields

1.   Trebbiano d’Abruzzo
17 000 kilograms of grapes per hectare
2.   Trebbiano d’Abruzzo with sub-areas: Terre di Chieti, Terre Aquilane / Terre de L’Aquila, Colline Pescaresi and Colline Teramane
14 000 kilograms of grapes per hectare
6.   Demarcated geographical area

The production area for the ‘Trebbiano 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, Fagliano Alto, Fontecchio, Fossa, Cagliano Aterno, Goriano Sicoli, Introdacqua, Molina Aterno, Merino, 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 Casauria, Torre de’ Passeri, Turrivalignani and Vicoli.










4)


Province of Teramo
Alba Adriatica, Ancarano, Atri, Basciano, Bellante, Bisenti, Campli, Canzano, Castel Castagna, Castellato, Castiglione Messer Raimondo, Castilenti, Cellino Attanasio, Cermignano, Civitella del Tronto, Colledara, Colonnella, Controguerra, Corropoli, Giulianova, Martinsicuro, Montefìno, 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)

Trebbiano Abruzzese B. - Trebbiano
Trebbiano Toscano B. - Trebbiano
8.   Description of the link(s)

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

A)   Details of the geographical area
1)   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 good ventilation, creating optimum conditions for the accumulation of aromatic substances in the bunches and resulting in grapes of the highest quality and wines with an intense and distinctive fragrance.
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 Trebbiano variety and any other complementary white grape varieties.
Total precipitation is around 800 mm per year on average. 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.   Trebbiano d’Abruzzo PDO, including for the sub-areas

2)   Human factors relevant to the link
The presence of the Trebbiano variety in central Italy can be traced back to Roman times. Pliny described a Vinum trebulanum whose name is formed from the adjective trebulanus, which derives in turn from the noun trebula, meaning farmhouse or farm. According to the ethymology of the word ‘Trebbiano’, therefore, it generally denotes a local white wine, which today we would call paesano [country] or casereccio [homemade], produced on the various farms or estates and consumed by the farmers themselves.
Whatever its origin, it was not until the beginning of the 14th century that Pier dé Crescenzi described a Trebbiano vine variety for the first time: ‘... and another grape variety, known as Trebbiana, which is white with bunches containing many small, rounded grapes...’. In 1500, Sante Lancerio, cellar master to Pope Paul III, mentioned the widespread cultivation of the Trebbiano variety in Tuscany, while at the end of the same century, Andrea Bacci from the Marche region, who was personal physician to Pope Sixtus V, spoke in his work of numerous Trebulani wines and mentioned the presence of ‘muscatello and trebulano grapes’, including in the areas around Lake Fucino and in the Peligna area. The presence of the Trebbiano variety in Abruzzo was also noted later in the 1856 monograph by Raffaele Sersante, who mentioned that this variety was widely known and cultivated. Nowadays, a large number of grape varieties bear the name Trebbiano, often accompanied by a place name to indicate the place of origin or where the variety is most widely grown. Trying to describe the differences is a very difficult task, however, as pointed out by Giuseppe di Rovasenda, the distinguished ampelographer from the early 20th century, and later by Marzotto. Indeed, Trebbiano Abruzzese was confused with Bombino Bianco for many years, so much so that the product specification for ‘Trebbiano d’Abruzzo’ approved in 1972 stated that ‘the wine must be obtained from grapes from vineyards comprising the Trebbiano d’Abruzzo (Bombino Bianco) and/or Trebbiano Toscano varieties...’. These varieties form the basis for the white wine of the major and most widepread designation in the Abruzzo region, the product specification of which has been adapted several times to better meet the needs of an increasingly quality-conscious consumer. Therefore, human factors play a crucial role. 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 today have distinct and typical characteristics.






—


Combination of varieties in the vineyards: ‘Trebbiano d’Abruzzo’ wine must be obtained from grapes from vineyards on which the Trebbiano d’Abruzzo and/or Bombino Bianco and/or Trebbiano Toscano varieties make up at least 85 % of the grapes grown on the holding. Other non-aromatic white grape varieties suitable for cultivation throughout the Abruzzo region may be used, either alone or in combination, up to a maximum of 15 %.










—


Training methods, planting distances and pruning systems: The training method generally used in the area is the Abruzzo-style pergola, although for several years the simple or double trellis methods have been increasingly used. The planting distances and pruning systems are adapted to the training methods used, to ensure good vineyard management (mechanisation) and better management of maximum grape yields.










—


Wine-making practices: The wine is made using traditional practices that have become well established for the production of still white wines, suitably differentiating them depending on the end use of the product. The basic type may not be released for consumption until 1 January of the year following the year in which the grapes were produced.




8.3.   Trebbiano 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 Trebbiano variety’s age-old presence in and particular adaptation to the area, so much so that a separate variety – Trebbiano Abruzzese – can be identified, often confused with the Bombino variety in the past, makes it possible to obtain wines with the highly distinctive qualities that find their full expression under the ‘Trebbiano d’Abruzzo’ PDO. The designation comprises three types of white wine: the basic wine, Superiore wine and Riserva wine. 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 straw yellow colour of varying intensity. The aroma is typical and delicate, with strong hints of fruit and flowers, becoming mineral in the more mature wines. The taste is astringent, with a pleasant almond aftertaste that makes the wine elegant and harmonious.
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, where areas are characterised by 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 Trebbiano variety, the main grape variety used for the wine of the same name that has been produced in Abruzzo since time immemorial.
The interaction between vine, climate and soil is crucial in order to bring out certain characteristics in the wines: structure, colour, fragrances. Abruzzo offers optimal conditions for the production of Trebbiano grapes of the highest quality, thanks to the particular topography of the area characterised by hills with plenty of sunshine and ventilation, the temperate climate, the considerable variations in temperature between day and night, partly due to the presence of the Adriatic Sea and the proximity of the Gran Sasso and Maiella massifs, and the presence of well-drained soils. These factors work in combination with human factors, linked on the one hand to the long historical tradition and on the other to modern cultivation and vinification techniques (for example the use of wood in fermentation and/or maturation of the product). The result is wines with intense, fresh, typical aromas characterised by a pleasantly almond aftertaste.
9.   Essential further conditions (packaging, labelling, other requirements)

‘Trebbiano 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.




Year of production of the grapes
Legal framework:






 


EU legislation




Type of further condition:






 


Additional provisions relating to labelling




Description of the condition:
The labelling of ‘Trebbiano d’Abruzzo’ PDO wines must indicate the year in which the grapes were produced.






—


Materials and nominal volumes of containers.




Legal framework:






 


EU legislation




Type of further condition:






 


Additional provisions relating to labelling




Description of the condition:






 


‘Trebbiano d’Abruzzo’ PDO 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.










 


Closures of containers










 


All closures permitted by current legislation, except crown caps and foils, are permitted for ‘Trebbiano d’Abruzzo’ PDO wines, except those bearing the names of sub-areas and additional geographical units.




‘Trebbiano d’Abruzzo’ 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.






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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 ‘Trebbiano d’Abruzzo’ DOC wines bearing a reference to a sub-area.










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Closures of containers.
Only standard cork stoppers may be used for ‘Trebbiano d’Abruzzo’ DOC wine bearing a reference to a sub-area plus the term Riserva.
The use of crown caps and foils is prohibited for ‘Trebbiano d’Abruzzo’ DOC 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/19402


(1)  OJ L 9, 11.1.2019, p. 2.