Publication of an application for registration of a name pursuant to Article 97(4) of Regulation (EU) No 1308/2013 of the European Parliament and of the Council in the wine sector 2023/C 317/14
Date: 2023-09-07
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Abruzzi, Italy, consumer information, designation of origin, labelling, product designation, red wine, rosé wine, sparkling wine, white wine, wine of superior quality








C_2023317EN.01002501.xml










7.9.2023   


EN


Official Journal of the European Union


C 317/25







Publication of an application for registration of a name pursuant to Article 97(4) of Regulation (EU) No 1308/2013 of the European Parliament and of the Council in the wine sector
(2023/C 317/14)

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 3 months from the date of this publication.


                     ‘Terre Abruzzesi’ / ‘Terre d’Abruzzo’
                  


PGI-IT-02874


Date of application: 10.11.2022
                  

SINGLE DOCUMENT
1.   Name(s)

Terre Abruzzesi / Terre d’Abruzzo
2.   Geographical indication type

PGI - Protected Geographical Indication
3.   Categories of grapevine product







1.


Wine










8.


Semi-sparkling wine










15.


Wine from raisined grapes




4.   Description of the wine(s)

1.   Bianco [white] with or without indication of the white grape variety - Category: Wine
CONCISE TEXTUAL DESCRIPTION
Colour: straw yellow of varying intensity;
Aroma: predominantly fruity and floral aromas of varying intensity depending on the grape variety, with hints of white-fleshed and tropical fruit;
Taste: from dry to medium dry, with an aftertaste of predominantly white- and yellow-fleshed fruit, sometimes of white and yellow flowers, with good persistence and body;
Minimum total alcoholic strength by volume: 10,00 %;
Minimum sugar-free extract: 14,0 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


4,0 grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide (in milligrams per litre)


 




2.   Bianco Frizzante [white semi-sparkling] - Category: Semi-sparkling wine
CONCISE TEXTUAL DESCRIPTION
Foam: fine and evanescent;
Colour: straw yellow of varying intensity;
Aroma: pleasantly fruity, with hints of apple and tropical fruit;
Taste: from dry to medium dry, mineral, with an aftertaste of white-fleshed and tropical fruit, with good persistence;
Minimum total alcoholic strength by volume: 10,00 %;
Minimum sugar-free extract: 14,0 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


4,0 grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide (in milligrams per litre)


 




3.   Rosso [red] with or without indication of the black grape variety - Category: Wine
CONCISE TEXTUAL DESCRIPTION
Colour: ruby red of varying intensity;
Aroma: predominantly fruity aromas of varying intensity depending on the grape variety, with hints of Amarena cherries and ripe small red fruits, sometimes with vegetal notes;
Taste: from dry to medium dry, slightly tannic, with an aftertaste of predominantly ripe red fruits, with good body and persistence;
Minimum total alcoholic strength by volume: 10,50 %;
Minimum sugar-free extract: 18,0 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


4,0 grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide (in milligrams per litre)


 




4.   Rosso Frizzante [red semi-sparkling] - Category: Semi-sparkling wine
CONCISE TEXTUAL DESCRIPTION
Foam: fine and evanescent;
Colour: ruby red of varying intensity;
Aroma: fruity, with hints of Amarena cherries and ripe small red fruits;
Taste: from dry to medium dry, with an aftertaste of red fruits and good body;
Minimum total alcoholic strength by volume: 10,50 %;
Minimum sugar-free extract: 18,0 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


4,0 grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide (in milligrams per litre)


 




5.   Rosato [rosé] with or without indication of the grape varieties Merlot, Sangiovese, Pinot Nero and Pinot Grigio - Category: Wine
CONCISE TEXTUAL DESCRIPTION
Colour: pink of varying intensity;
Aroma: predominantly fruity aromas of varying intensity depending on the grape variety, pleasantly spicy, with slight notes of plants and tropical fruit;
Taste: from dry to medium dry, with an aftertaste of fruit and spices, soft, with good body and persistence;
Minimum total alcoholic strength by volume: 10,50 %;
Minimum sugar-free extract: 15,0 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


4,0 grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide (in milligrams per litre)


 




6.   Rosato Frizzante [rosé semi-sparkling] - Category: Semi-sparkling wine
CONCISE TEXTUAL DESCRIPTION
Foam: fine and evanescent;
Colour: pink of varying intensity;
Aroma: predominantly fruity aromas of varying intensity depending on the grape variety, pleasantly spicy, with slight notes of plants and tropical fruit;
Taste: from dry to medium dry, with an aftertaste of fruit and spices, soft, with good persistence;
Minimum total alcoholic strength by volume: 10,50 %;
Minimum sugar-free extract: 15,00 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


4,0 grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide (in milligrams per litre)


 




7.   Bianco Passito [white raisined] - Category: Wine from raisined grapes
CONCISE TEXTUAL DESCRIPTION
Colour: yellow, tending to amber with age;
Aroma: dried sweet fruit, cedar, apricot and honey;
Taste: from dry to sweet, with notes of dried fruit;
Minimum total alcoholic strength by volume: 16,00 %; of which actual at least 11,00 %;
Minimum sugar-free extract: 22,0 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


4,0 grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide (in milligrams per litre)


 




8.   Rosso Passito [red raisined] - Category: Wine from raisined grapes
CONCISE TEXTUAL DESCRIPTION
Colour: red of varying intensity, tending to garnet with age;
Aroma: ripe red fruit, Amarena cherry, plum and jam;
Taste: from dry to sweet, with good structure and notes of dried red fruit, persistent;
Minimum total alcoholic strength by volume: 16,00 %; of which actual at least 11,00 %;
Minimum sugar-free extract: 22,0 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


4,0 grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide (in milligrams per litre)


 




9.   Novello [new] - Category: Wine
CONCISE TEXTUAL DESCRIPTION
Colour: ruby red, sometimes with hints of violet;
Aroma: fruity, with hints of cherry, blackberry and blueberry;
Taste: fresh, flavours of red fruit, soft and silky tannins;
Minimum total alcoholic strength by volume: 11,00 %;
Minimum sugar-free extract: 18,0 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


4,0 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

1.   ‘Terre Abruzzesi’ / ‘Terre d’Abruzzo’Passito Bianco and Passito Rosso

Specific oenological practice
Grapes that will be used to make wines with the protected geographical indication ‘Terre Abruzzesi’ / ‘Terre d’Abruzzo’
                           Passito may be left to dry on the vine or, after harvesting, dried using one of the methods permitted by legislation. At the end of the drying process, the grapes must have a natural alcoholic strength of not less than 16 % by volume.
5.2.   Maximum yields







1.


‘Terre Abruzzesi’ / ‘Terre d’Abruzzo’Bianco, Bianco Frizzante and Passito Bianco


                              26 000 kilograms of grapes per hectare










2.


‘Terre Abruzzesi’ / ‘Terre d’Abruzzo’Rosso, Rosato, Rosso Frizzante, Rosso Novello and Passito Rosso


                              24 000 kilograms of grapes per hectare










3.


‘Terre Abruzzesi’ / ‘Terre d’Abruzzo’ with indication of the white or black grape variety

                              22 000 kilograms of grapes per hectare




6.   Demarcated geographical area

Wines eligible to bear the protected geographical indication ‘Terre Abruzzesi’ / ‘Terre d’Abruzzo’ are made from grapes grown in a production area comprising the entire administrative territory of the Abruzzo Region.
7.   Wine grape varieties

Aglianico N.
Barbera N.
Barbera Bianca B.
Biancame B.
Bombino Bianco B.
Cabernet Volos N.
Cabernet Franc N. - Cabernet
Cabernet Sauvignon N. - Cabernet
Calabrese N.
Canaiolo Nero N. - Canaiolo
Cannonau N.
Chardonnay B.
Ciliegiolo N.
Cococciola B.
Dolcetto N.
Dorona B.
Falanghina B.
Fiano B.
Gaglioppo N.
Garganega B.
Grechetto B.
Greco B.
Incrocio Manzoni 2-3 B.
Kerner B.
Maiolica N.
Malbech N.
Malvasia Istriana B. - Malvasia
Malvasia Bianca Lunga B. - Malvasia
Malvasia Bianca di Candia B. - Malvoisie
Malvasia del Lazio B. - Malvasia
Marzemino N.
Merlot Kanthus N.
Merlot N.
Montepulciano N.
Montonico Bianco B. - Montonico
Moscato Bianco B. - Moscato
Mostosa B.
Nebbiolo N.
Palava B.
Passerina B.
Pecorino B.
Petit Manseng B.
Petit Verdot N
Pinot Bianco B. - Pinot
Pinot Grigio - Pinot
Pinot Nero N. - Pinot
Primitivo N.
Refosco Nostrano N. - Refosco
Riesling Italico B. - Riesling
Riesling Italico B. - Welschriesling
Sangiovese N.
Sauvignon B.
Sauvignon Kretos B.
Semillon B.
Sorèli B.
Sylvaner Verde B. - Silvaner
Syrah N.
Tannat N.
Terrano N.
Tocai Friulano B. - Friulano
Traminer Aromatico Rs
Trebbiano Abruzzese B. - Trebbiano
Trebbiano Toscano B. - Trebbiano
Veltliner B.
Verdicchio Bianco B. - Verdicchio
Vermentino B.
Viogner B.
8.   Description of the link(s)

8.1.   
                                 ‘Terre Abruzzesi’ / ‘Terre d’Abruzzo’, all categories of wine (wine, semi-sparkling wine, wine from raisined grapes)

Details of the geographical area.






—


Natural factors relevant to the link:




The PGI area covers the territory of the Abruzzo Region.
Province of Chieti
The province of Chieti is made up of a broad coastal hilly area, which runs from the Foro river to the Trigno river, followed by the inland hills and finally the foothills, which stretch as far as the foot of the Maiella massif and the Frentani mountains in the north-west. There is also an inland area, bordering the province of L’Aquila to the north and the Molise Region to the south, which can be considered mountainous. The clayey hills line some arenaceous and clayey flood plains formed by the Foro, Sangro, Sinello and Trigno rivers and create an undulating landscape, with broad, almost flat mounds, and slopes that are gentle and rounded but often abruptly interrupted by steep, even vertical, slopes caused by extreme erosion (gullies). The agricultural soils almost invariably have an even distribution of material, forming soils with a sandy-clay structure; they are usually loose with a depth that varies depending on the gradient and the exposure. Water retention is medium to low with a low to moderate level of nutrients and humus. On land with a gradient of less than 25 % and good exposure, these soils are used for winegrowing and olive growing, which are common ways of exploiting the soil that also protect it from accelerated erosion. The average annual rainfall varies between 650 mm/year on the coastal slopes and more than 800 mm/year on the inland hills. The rainiest period is between October and December (around 80 mm/month) while the month with the absolute minimum rainfall is July (between 30 mm and 40 mm). The climate is temperate, tending to temperate warm in the summer months. Average temperatures range from 13 °C in April to 15 °C in October, with peaks of 25 °C during the months of July and August. There are considerable variations in temperature between day and night, partly due to the proximity of the Maiella massif, creating optimum conditions for the accumulation of aromatic substances in the grapes and resulting in 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 1 700 degree days (inland areas) and 2 300 degree days (coastal hills), creating conditions that ensure optimum ripening of early varieties such as Chardonnay, Pinot and Moscato, medium varieties such as Pecorino, Trebbiano and Malvasia, and later varieties such as Cococciola, Falanghina, Montepulciano and Montonico.
Province of L’Aquila
The province of L’Aquila has the typical morphology of a mountainous area with a rather rugged and uneven landscape, particularly in the most inland part near the Apennine ridge, where there are ancient and recent fluvial/alluvial terraces and riverbeds. The Abruzzo mountains that characterise the province of L’Aquila are part of the central and southern Apennine range and form the section where the Apennines reach their maximum width, altitude and density. The density and grandeur of these mountains is due to the widespread presence and thickness of limestone (dense limestone in particular but also dolomitic limestone), with frequent karst features, notably a surface hydrography where water flows are intermittent or absent. Vines are grown in only a few areas, in particular in the inland alluvial basins between the mountains (Alto Tirino, Valle Peligna, Valle Subequana, Valle Roveto), on well-drained soils with good exposure and sufficient nutrient content. The climate is generally temperate, with rather cold, long winters. Average annual temperatures range from 10 °C to 12 °C, with peaks of 23-25 °C in July. Annual precipitation is around 800 mm per year and is evenly spread throughout the year (from 40 mm in July and August to 70 mm in November and December). The Winkler thermal index, i.e. the average active temperature in the period from April to October, is between 1 600 and 2 000 degree days, creating conditions that ensure optimum ripening of the varieties grown locally (whether early or medium-late varieties).
8.2.   
                                 ‘Terre Abruzzesi’ / ‘Terre d’Abruzzo’, all categories of wine (wine, semi-sparkling wine, wine from raisined grapes)

Details of the geographical area.






—


Natural factors relevant to the link:




Province of Pescara
The province of Pescara can be considered mountainous, except for a narrow strip bordering on the other three provinces of the region. It consists of a broad and vast coastal hilly area, followed by the inland hills and finally the foothills, which stretch as far as the foot of the Gran Sasso and Maiella massifs. The soils are mostly brown soils, brown limestone soils (regosols and vertisols) and Mediterranean brown soils. On south-facing land with a gradient of less than 25 %, these soils are used for winegrowing and olive growing, which are common ways of exploiting the soil that also protect it from accelerated erosion. The average annual rainfall varies between 600 mm/year on the coastal slopes and more than 800 mm/year on the inland hills. The rainiest period is between October and December (around 80 mm/month) while the month with the absolute minimum rainfall is July (between 30 mm and 40 mm). The climate is temperate, with average temperatures ranging from 13 °C in April to 15 °C in October, with peaks of 25 °C during the months of July and August. There are 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 and resulting in 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 1 700 degree days (inland areas) and 2 300 degree days (coastal hills), creating conditions that ensure optimum ripening of early varieties such as Chardonnay, Sauvignon, Moscato and Incrocio Manzoni, medium-late varieties such as Pecorino, Malvasia and Trebbiano, and late varieties such as Montepulciano.
Province of Teramo
The province of Teramo is made up of a broad and vast coastal hilly area, followed by the inland hills and foothills, which stretch as far as the foot of the Gran Sasso massif in the central and southern part, and the Monti della Laga, in the northern part. The area has silty-clay soils with looser layers in the coastal areas and generally quite gentle slopes with good exposure. It is used for winegrowing and olive growing, which are common ways of exploiting the soil that also protect it from accelerated erosion. The average annual rainfall varies between 600 mm/year on the coastal slopes and more than 800 mm/year on the inland hills. Rainfall is well distributed throughout the year, with a rainier period between October and December (about 70 mm per month), while the month with the least rainfall is July (around 40 mm). The climate is warm and temperate, with average temperatures ranging from 13 °C in April to 15 °C in October, with peaks of 24-25 °C during the months of July and August. There are considerable variations in temperature between day and night, partly due to the proximity of the Gran Sasso massif and the Monti della Laga, and there is good ventilation, creating optimum conditions for the health of the grapes and their accumulation of aromatic substances and resulting in 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 degree days (inland areas) and 2 200 degree days (coastal hills), which ensures that all grape varieties grown in the area ripen fully and properly, from the early varieties such as Chardonnay and Sauvignon, to medium varieties such as Trebbiano, Pecorino and Passerina, and late ones such as Montonico and Montepulciano.
8.3.   
                                 ‘Terre Abruzzesi’ / ‘Terre d’Abruzzo’ Category: Wine







—


Information about specific product qualities attributable to the geographical origin and causal link with the geographical area:
Both red and rosé wines have the typical aromas of red fruit of varying ripeness, such as cherry and blackberry, sometimes also with vegetal and spicy notes. They are quite complex wines with good acidity and a taste ranging from dry to medium dry. They have a good structure combined with great elegance and subtlety. The white wines are fresh and fragrant, with aromas of white-fleshed and tropical fruit and flowers. They are quite complex wines from an olfactory point of view, with good persistence and a taste which can range from dry to medium dry, sometimes with savoury and mineral notes. They have good acidity, great elegance and subtlety.
The specific characteristics of these wines derive from the particular topography of the area, characterised by vast sunny hills combined with the presence of the Adriatic Sea to the east and the Gran Sasso and Maiella massifs to the north-west and south-west respectively, which foster the formation of considerable air flows (breezes). These conditions are optimal for the health of the grapes and for the grapes to ripen as well as for the accumulation of aromatic substances in the grapes, resulting in wines with an intense and distinctive fragrance.










—


Causal interaction between the elements of the geographical area and the quality and characteristics of the product essentially attributable to the geographical environment:
The quality characteristics of these wines are mainly determined by the particular soil and climate conditions of the production area. The temperate climate, well-drained soils with good water availability and marked variations between night and day temperatures as the grapes ripen ensure optimal ripening of the grape bunches, resulting in grapes with a good sugar and acid content. These parameters, together with the specific characteristics of the varieties grown, make it possible to obtain high-quality wines with fairly complex organoleptic profiles and very distinctive characteristics, which are strongly linked to the production area and to the grape variety from which they are made.




8.4.   
                                 ‘Terre Abruzzesi’ / ‘Terre d’Abruzzo’ Category: Semi-sparkling wine







—


Information about specific product qualities attributable to the geographical origin and causal link with the geographical area:
The white, red and rosé semi-sparkling wines have a fine and evanescent foam, fairly persistent fruity and floral notes and a taste ranging from dry to medium dry, with good acidic structure and complexity. The specific characteristics of these wines derive from the particular topography of the area, characterised by vast sunny hills combined with the presence of the Adriatic Sea to the east and the Gran Sasso and Maiella massifs to the north-west and south-west respectively, which foster the formation of considerable air flows (breezes). These conditions are optimal for the health of the grapes as well as for the accumulation of aromatic substances in the grapes, resulting in wines with an intense and distinctive fragrance.










—


Causal interaction between the elements of the geographical area and the quality and characteristics of the product essentially attributable to the geographical environment:
The specific characteristics of the semi-sparkling wines are the result of soil and climate conditions in the production area, combined with human factors that have had an impact on the oenological potential of the grapes and on the processing technologies. There is therefore a strong causal link between the specific quality of the products and their geographical origin.




8.5.   
                                 ‘Terre Abruzzesi’ / ‘Terre d’Abruzzo’ Category: Wine from raisined grapes







—


Information about specific product qualities attributable to the geographical origin and causal link with the geographical area:
White Passito wines are made mainly from local grapes such as Trebbiano Abruzzese and aromatic grapes of the Moscato and Malvasia families. They are yellow to amber in colour, with an intense aroma of ripe fruit and honey. The taste can vary from dry to sweet and is very persistent. Red Passito wines are mainly produced by leaving the grapes to dry on the vine (mainly Montepulciano, on its own or in combination with international varieties such as Merlot, Cabernet Sauvignon and Syrah). They have a ruby red colour tending to garnet. The wines age well; they have good structure and body, and a high alcohol content. These wines are only produced in the sunniest, best ventilated and driest areas, which provide the best conditions for obtaining healthy, overripe grapes that are rich in sugar but above all in aromatic substances that reach their full expression in the resulting wines.










—


Causal interaction between the elements of the geographical area and the quality and characteristics of the product essentially attributable to the geographical environment:
The Passito wines described owe their pleasantness to the quality of the grapes, to the soil and climate conditions and to the particular topography of the production area. In particular, obtaining such raw materials depends on the marked variation in day and night-time temperatures during the ripening of the grape bunches. Alongside the excellent ventilation, this ensures that healthy grapes with a balanced acidic and aromatic profile are harvested.
For these wines too, there is therefore a strong causal link between the specific quality of the product and their geographical origin.




9.   Essential further conditions (packaging, labelling, other requirements)

—

Link to the product specification

https://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/18784


(1)  
            OJ L 347, 20.12.2013, p. 671.