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
Date: 2023-10-24
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Emilia-Romagna, Italy, consumer information, designation of origin, fruit product, labelling, product designation, red wine, rosé wine, sparkling wine, white wine, wine of superior quality








C_202300433EN.000101.fmx.xml












Official Journal of the European Union


EN
Series C













C/2023/433


24.10.2023






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
(C/2023/433)

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


                     ‘Rubicone’
                  


PGI-IT-A0525-AM04


Date of application: 19.10.2016
                  

1.   Rules applicable to the amendment

Article 105 of Regulation (EU) No 1308/2013 – Non-minor modification
2.   Description and reasons for amendment

2.1.   Introduction of two new categories of grapevine products: ‘Passito’ wine and ‘Partially fermented grape must’
                           

Following this amendment, it is necessary to replace the term ‘wines’ by the more appropriate term ‘grapevine products’, as indicated in the relevant EU legislation. The amendment is purely editorial and concerns Articles 1, 2 and 9.
As regards the product category ‘Partially fermented grape must’, which has been added to Articles 2 to 9 of the product specification (and the relevant sections of the single document), containing the rules for the various types of partially fermented must and the corresponding wine types, this is an editorial amendment to reintroduce this product category, which has traditionally been produced under the ‘Rubicone’ PGI. It had already been provided for in previous versions of the product specification, but had been omitted by mistake when drawing up the consolidated specification in 2011.
With regard to the ‘Passito’ category, over time a market segment has established itself that appreciates the type of product obtained using the technique of drying the grapes, so the inclusion of this product in the product specification would allow it to be promoted appropriately.
This amendment concerns Article 2 and other articles of the product specification (Articles 3 to 9) and the relevant sections of the single document.
2.2.   Introduction/elimination of varietal types

The varietal type ‘Terrano’ has been removed from the specification due to the fact that there is a ‘Teran’ PDO, in accordance with Article 100(3) of Regulation (EU) No 1308/2013. This amendment concerns Article 2 and other articles of the product specification and Sections 5b (Yields) and 7 (Main vine varieties) of the single document.
The name of the varietal type ‘Pignoletto’ has been replaced by that of its synonym ‘Grechetto Gentile’, in order to allow PGI wines obtained from this variety, which is traditionally used in Romagna, to be promoted appropriately.
The name of the ‘Pignoletto’ varietal type has been replaced by that of its synonym ‘Grechetto Gentile’ because the producers have chosen to promote ‘Pignoletto’ as a protected designation of origin in accordance with current EU legislation.
This amendment concerns Article 2 [of the product specification] and Sections 6 and 7 (Main vine varieties) of the single document.
2.3.   Wine-growing rules

The grape yields per hectare (tonnes/hectare) and the natural alcoholic strength by volume of the grapes have been added for the ‘Partially fermented grape must’ type.
A maximum grape yield of 24 tonnes per hectare has been laid down for the varietal type ‘Grechetto Gentile’.
This amendment concerns Article 4 of the product specification and Section 5b of the single document.
2.4.   Wine-making rules

A maximum grape to wine yield of 50 % has been added for the new ‘Passito’ type.
In accordance with current EU legislation, provision has been made for carrying out wine-making operations anywhere within Emilia-Romagna, while processing into sparkling and semi-sparkling wine (secondary fermentation) may also take place in the regions adjacent to the Emilia-Romagna Region. This is due to the need to safeguard practices that are now traditional whereby these types of wines are produced and processed in adjacent administrative units where there are facilities that are technologically suitable for secondary fermentation.
This amendment concerns Article 5 of the product specification and Section 9 (Essential further conditions – Derogations concerning the wine-making area) of the single document.
The amendment has been made to make it clear that oenological practices provided for under existing (EU and national) legislation are allowed throughout the production process.
This amendment concerns only Article 5 of the product specification.
2.5.   Characteristics on consumption

The analytical and organoleptic characteristics have been described for the new ‘Passito’ and ‘Partially fermented grape must’ types, as well as for the rosé type with indication of the grape variety. This latter type was already included but had not been properly described.
This amendment concerns Article 6 of the product specification and Section 4 of the single document.
2.6.   Description and presentation of the wines: addition of a specific provision for the new ‘Passito’ type

A specific provision has been added concerning the ‘Passito’ type to allow optional use of the term ‘appassimento’ (raisining) on the label, in characters the same size as or smaller than the name ‘Rubicone’, in accordance with current EU legislation.
This amendment concerns Article 7 of the product specification and Section 9 (Additional labelling requirements) of the single document.
2.7.   Link with the geographical area

Improvements have been made to the description of the environmental and historical/cultural aspects that are crucial for characterising the quality of the grapevine products in relation to the soil and climate characteristics of the area and to the growing and cultural tradition that has become established over centuries of development in grape cultivation and processing.
The amendment concerns Article 9 of the product specification and Section 8 (Description of the link(s)) of the single document.
SINGLE DOCUMENT
1.   Name of product

Rubicone
2.   Type of geographical indication

PGI – Protected Geographical Indication
3.   Categories of grapevine products







1.


Wine










4.


Sparkling wine










5.


Quality sparkling wine










8.


Semi-sparkling wine










11.


Partially fermented grape must




4.   Description of the wine(s)

1.   
                              ‘Rubicone’ Bianco [white]






 


Colour: straw yellow of varying intensity;










 


Aroma: pleasantly intense, with prevalent floral and/or fruity notes that vary according to the grape varieties used and the growing environment;










 


Taste: from dry to sweet, flavourful;










 


Minimum total alcoholic strength by volume: 10,00 %;










 


Minimum sugar-free extract: 13,0 g/l.




Any analytical parameters not shown in the table 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


3,5 grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide (in milligrams per litre)


 




2.   
                              ‘Rubicone’ Bianco Vivace [white lively]






 


Colour: straw yellow;










 


Aroma: pleasantly intense, with floral and fruity notes in various combinations depending on the grape varieties used;










 


Taste: from dry to sweet, flavourful;










 


Minimum total alcoholic strength by volume: 10,00 %;










 


Minimum sugar-free extract: 13,0 g/l.




Any analytical parameters not shown in the table 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


3,5 grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide (in milligrams per litre)


 




3.   
                              ‘Rubicone’ Bianco Frizzante [white semi-sparkling]






 


Colour: straw yellow;










 


Aroma: pleasantly intense, with essentially fresh, floral and fruity notes in various combinations depending on the grape varieties used;










 


Taste: from dry to sweet, flavourful;










 


Minimum total alcoholic strength by volume: 10,00 %;










 


Minimum sugar-free extract: 13,0 g/l.




Any analytical parameters not shown in the table 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


3,5 grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide (in milligrams per litre)


 




4.   
                              ‘Rubicone’ Bianco Spumante [white sparkling]






 


Colour: straw yellow;










 


Aroma: with fresh floral and fruity notes that may be combined with aromas of bread crusts of varying intensity depending on the duration of resting on the lees;










 


Taste: from brut nature to sweet, fresh, tending to flavourful;










 


Minimum total alcoholic strength by volume: 10,00 %;










 


Minimum sugar-free extract: 12,0 g/l.




Any analytical parameters not shown in the table 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


3,5 grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide (in milligrams per litre)


 




5.   
                              ‘Rubicone’ Rosso [red]






 


Colour: ruby red of varying intensity;










 


Aroma: with fruity notes of varying ripeness, sometimes accompanied by floral (mainly violet) and/or spicy notes;










 


Taste: from dry to sweet, smooth and with just the right amount of acidity;










 


Minimum total alcoholic strength by volume: 10,00 %;










 


Minimum sugar-free extract: 17,0 g/l.




Any analytical parameters not shown in the table 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


3,5 grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide (in milligrams per litre)


 




6.   ‘Rubicone’ Rosso Passito [red raisined]






 


Colour: ruby red of varying intensity;










 


Aroma: with fruity notes of varying ripeness, sometimes accompanied by floral and/or spicy notes;










 


Taste: from dry to sweet, distinctive, balanced;










 


Minimum total alcoholic strength by volume: 13 %;










 


Minimum sugar-free extract: 24,0 g/l.




Any analytical parameters not shown in the table 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


3,5 grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide (in milligrams per litre)


 




7.   
                              ‘Rubicone’ Rosso Vivace [red lively]






 


Colour: ruby red of varying intensity;










 


Aroma: vinous, with fresh fruity and floral notes, of varying compositions depending on the combination of varieties and the growing area;










 


Taste: from dry to sweet, smooth and with just the right amount of acidity;










 


Minimum total alcoholic strength by volume: 10 %;










 


Minimum sugar-free extract: 17 g/l.




Any analytical parameters not shown in the table 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


3,5 grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide (in milligrams per litre)


 




8.   
                              ‘Rubicone’ Rosso Frizzante [red semi-sparkling]






 


Colour: ruby red of varying intensity;










 


Aroma: vinous, with fresh fruity and floral notes;










 


Taste: from dry to sweet, flavourful with a pleasant freshness;










 


Minimum total alcoholic strength by volume: 10,00 %;










 


Minimum sugar-free extract: 17,0 g/l.




Any analytical parameters not shown in the table 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


3,5 grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide (in milligrams per litre)


 




9.   ‘Rubicone’ Rosso Novello [red new]






 


Colour: bright ruby red;










 


Aroma: vinous and with distinct fruity notes;










 


Taste: smooth and with just the right amount of acidity;










 


Minimum total alcoholic strength by volume: 11,00 %;










 


Minimum sugar-free extract: 17,0 g/l.




Any analytical parameters not shown in the table 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


3,5 grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide (in milligrams per litre)


 




10.   
                              ‘Rubicone’ Rosato [rosé]






 


Colour: pink of varying intensity and various tones;










 


Aroma: with prevailing fruity notes;










 


Taste: from dry to sweet with just the right smoothness and freshness, flavourful;










 


Minimum total alcoholic strength by volume: 10,00 %;










 


Minimum sugar-free extract: 14,0 g/l.




Any analytical parameters not shown in the table 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


3,5 grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide (in milligrams per litre)


 




11.   
                              ‘Rubicone’ Rosato Vivace [rosé lively]






 


Colour: pink of varying intensity and various tones;










 


Aroma: with prevailing fruity notes;










 


Taste: from dry to sweet with just the right smoothness and freshness, flavourful;










 


Minimum total alcoholic strength by volume: 10,00 %;










 


Minimum sugar-free extract: 14,0 g/l.




Any analytical parameters not shown in the table 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


3,5 grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide (in milligrams per litre)


 




12.   
                              ‘Rubicone’ Rosato Frizzante [rosé semi-sparkling]






 


Colour: pink of varying intensity and various tones;










 


Aroma: with slight floral notes, accompanied by more pronounced fruity notes;










 


Taste: from dry to sweet with just the right smoothness and freshness, flavourful;










 


Minimum total alcoholic strength by volume: 10,00 %;










 


Minimum sugar-free extract: 14,0 g/l.




Any analytical parameters not shown in the table 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


3,5 grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide (in milligrams per litre)


 




13.   
                              ‘Rubicone’ Rosato Spumante [rosé sparkling]






 


Colour: pink of varying intensity and various tones;










 


Aroma: with floral and fruity notes, accompanied by hints of yeast depending on how long the wine has rested on the lees;










 


Taste: from brut nature to sweet, fresh and flavourful;










 


Minimum total alcoholic strength by volume: 10,00 %;










 


Minimum sugar-free extract: 12,0 g/l




Any analytical parameters not shown in the table 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


3,5 grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide (in milligrams per litre)


 




14.   
                              ‘Rubicone’ with indication of a white grape variety (including the Frizzante, Spumante and Vivace types)







 


Colour: straw yellow of varying intensity;










 


Aroma: pleasantly intense, with a varied range of floral and/or fruity notes varying in composition and intensity depending on the grape variety and growing environment. The Spumante type may also have hints of yeast depending on how long the wine has rested on the lees; wines with indication of the Famoso, Moscato and Malvasia grape varieties may have more or less pronounced notes of muscat and rose;










 


Taste: from dry to sweet, of varying freshness, flavourful;










 


Minimum total alcoholic strength by volume: 10,00 %;










 


Minimum sugar-free extract: 12,0 g/l




Any analytical parameters not shown in the table 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


3,5 grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide (in milligrams per litre)


 




15.   
                              ‘Rubicone’ with indication of a black grape variety (including the Frizzante and Vivace types)







 


Colour: ruby red of varying intensity;










 


Aroma: with fruity notes of varying ripeness, sometimes accompanied by floral and/or spicy notes;










 


Taste: from dry to sweet, varying degrees of softness and of freshness depending on the type, flavourful and full-bodied;










 


Minimum total alcoholic strength by volume: 10,00 %;










 


Minimum sugar-free extract: 17,0 g/l.




Any analytical parameters not shown in the table 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


3,5 grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide (in milligrams per litre)


 




16.   
                              ‘Rubicone’ Rosato with indication of the grape variety in accordance with Article 2(4), including Vivace and Frizzante types







 


Colour: pink of varying intensity and various tones;










 


Aroma: with floral and fruity notes, accompanied by hints of yeast depending on how long the wine has rested on the lees;










 


Taste: from brut nature to sweet, fresh and flavourful;










 


Minimum total alcoholic strength by volume: 10,00 %;










 


Minimum sugar-free extract: 12,0 g/l




Any analytical parameters not shown in the table 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


3,5 grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide (in milligrams per litre)


 




17.   
                              ‘Rubicone’ Passito with indication of one or two black grape varieties in accordance with Article 2(4)







 


Colour: ruby red of varying intensity;










 


Aroma: with fruity notes of varying ripeness, sometimes accompanied by floral and/or spicy notes;










 


Taste: from dry to sweet, distinctive, balanced;










 


Minimum total alcoholic strength by volume: 13,00 %;










 


Minimum sugar-free extract: 24,0 g/l.




Any analytical parameters not shown in the table 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


3,5 grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide (in milligrams per litre)


 




18.   
                              ‘Rubicone’ Novello with indication of a black grape variety







 


Colour: bright ruby red, of varying intensity and with red to violet hints depending on the grape variety;










 


Aroma: vinous and with distinct fruity notes;










 


Taste: smooth and with just the right amount of acidity;










 


Minimum total alcoholic strength by volume: 11,00 %;










 


Minimum sugar-free extract: 17,0 g/l.




Any analytical parameters not shown in the table 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


 




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide (in milligrams per litre)


 




19.   
                              ‘Rubicone’ Rosso Mosto di uve parzialmente fermentato [red partially fermented grape must]






 


Colour: fairly deep purplish red;










 


Aroma: fruity with good intensity;










 


Taste: sweet, harmonious and balanced;










 


Actual alcoholic strength by volume must be above 1 % and less than 3/5 of the total alcoholic strength by volume.




Any analytical parameters not shown in the table 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


3,5 grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide (in milligrams per litre)


 




20.   
                              ‘Rubicone’ Bianco Mosto di uve parzialmente fermentato [white partially fermented grape must]






 


Colour: from straw yellow to golden yellow of varying intensity;










 


Aroma: fruity and floral;










 


Taste: sweet, harmonious and balanced;










 


Actual alcoholic strength by volume must be above 1 % and less than 3/5 of the total alcoholic strength by volume.




Any analytical parameters not shown in the table 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


3,5 grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide (in milligrams per litre)


 




21.   
                              ‘Rubicone’ Rosato Mosto di uve parzialmente fermentato [rosé partially fermented grape must]






 


Colour: pink of varying intensity and various tones;










 


Aroma: fruity and floral;










 


Taste: sweet, harmonious and balanced;










 


Actual alcoholic strength by volume must be above 1 % and less than 3/5 of the total alcoholic strength by volume.




Any analytical parameters not shown in the table 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


3,5 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



Enrichment – Sweetening and secondary fermentation

Relevant restrictions on making the wines
The natural alcoholic strength by volume of ‘Rubicone’ protected geographical indication wines may be increased using an enrichment process within the limits and using the procedures laid down in EU legislation.
b.   
Maximum yields








1.



Rubicone Bianco (including Partially fermented grape must, Vivace, Frizzante and Spumante)

232 hectolitres per hectare










2.



Rubicone Rosso (including Partially fermented grape must, Vivace, Frizzante and Novello)

208 hectolitres per hectare










3.



Rubicone Rosato (including Partially fermented grape must, Vivace, Frizzante and Spumante)

208 hectolitres per hectare










4.



Rubicone Rosso Passito

130 hectolitres per hectare










5.



Rubicone Pinot Grigio (including Partially fermented grape must, Vivace, Frizzante and Spumante)

160 hectolitres per hectare










6.



Rubicone Malbo Gentile Passito

110 hectolitres per hectare










7.



Rubicone Uva Longanesi Passito

115 hectolitres per hectare










8.



Rubicone Sangiovese Passito

125 hectolitres per hectare










9.



Rubicone Alicante (including Partially fermented grape must, Vivace, Frizzante and Novello)

160 hectolitres per hectare










10.



Rubicone Ancellotta (including Partially fermented grape must, Vivace, Frizzante and Novello)

160 hectolitres per hectare










11.



Rubicone Barbera (including Partially fermented grape must, Vivace, Frizzante and Novello)

176 hectolitres per hectare










12.



Rubicone Bombino Bianco (including Partially fermented grape must, Vivace, Frizzante and Spumante)

232 hectolitres per hectare










13.



Rubicone Cabernet Franc (including Partially fermented grape must, Vivace, Frizzante and Novello)

176 hectolitres per hectare










14.



Rubicone Cabernet Sauvignon (including Partially fermented grape must, Vivace, Frizzante and Novello)

176 hectolitres per hectare










15.



Rubicone Canina Nera (including Partially fermented grape must, Vivace, Frizzante and Novello)

208 hectolitres per hectare










16.



Rubicone Centesimino (including Partially fermented grape must, Vivace, Frizzante and Novello)

120 hectolitres per hectare










17.



Rubicone Chardonnay (including Partially fermented grape must, Vivace, Frizzante and Spumante)

192 hectolitres per hectare










18.



Rubicone Ciliegiolo (including Partially fermented grape must, Vivace, Frizzante and Novello)

176 hectolitres per hectare










19.



Rubicone Famoso (including Partially fermented grape must, Vivace, Frizzante and Spumante)

232 hectolitres per hectare










20.



Rubicone Fortana (including Partially fermented grape must, Vivace, Frizzante and Novello)

208 hectolitres per hectare










21.



Rubicone Garganega (including Partially fermented grape must, Vivace, Frizzante and Spumante)

232 hectolitres per hectare










22.



Rubicone Malvasia (including Partially fermented grape must, Vivace, Frizzante and Spumante)

232 hectolitres per hectare










23.



Rubicone Manzoni Bianco (including Partially fermented grape must, Vivace, Frizzante and Spumante)

192 hectolitres per hectare










24.



Rubicone Marzemino (including Partially fermented grape must, Vivace, Frizzante and Novello)

200 hectolitres per hectare










25.



Rubicone Merlot (including Partially fermented grape must, Vivace, Frizzante and Novello)

176 hectolitres per hectare










26.



Rubicone Montù (including Partially fermented grape must, Vivace, Frizzante and Spumante)

232 hectolitres per hectare










27.



Rubicone Moscato Bianco (including Partially fermented grape must, Vivace, Frizzante and Spumante)

232 hectolitres per hectare










28.



Rubicone Muller Thurgau (including Partially fermented grape must, Vivace, Frizzante and Spumante)

192 hectolitres per hectare










29.



Rubicone Negretto (including Partially fermented grape must, Vivace, Frizzante and Novello)

176 hectolitres per hectare










30.



Rubicone Grechetto Gentile (including Partially fermented grape must, Vivace, Frizzante and Spumante)

192 hectolitres per hectare










31.



Rubicone Pinot Bianco (including Partially fermented grape must, Vivace, Frizzante and Spumante)

192 hectolitres per hectare










32.



Rubicone Pinot Nero (including Partially fermented grape must, Vivace, Frizzante and Novello)

176 hectolitres per hectare










33.



Rubicone Raboso (including Partially fermented grape must, Vivace, Frizzante and Novello)

176 hectolitres per hectare










34.



Rubicone Refosco dal Peduncolo Rosso (including Partially fermented grape must, Vivace, Frizzante and Novello)

176 hectolitres per hectare










35.



Rubicone Riesling (including Partially fermented grape must, Vivace, Frizzante and Spumante)

192 hectolitres per hectare










36.



Rubicone Riesling Italico (including Partially fermented grape must, Vivace, Frizzante and Spumante)

192 hectolitres per hectare










37.



Rubicone Sangiovese (including Partially fermented grape must, Vivace, Frizzante and Novello)

200 hectolitres per hectare










38.



Rubicone Sauvignon (including Partially fermented grape must, Vivace, Frizzante and Spumante)

192 hectolitres per hectare










39.



Rubicone Syrah (including Partially fermented grape must, Vivace, Frizzante and Novello)

176 hectolitres per hectare










40.



Rubicone Trebbiano (including Partially fermented grape must, Vivace, Frizzante and Spumante)

232 hectolitres per hectare










41.



Rubicone Uva Longanesi (including Partially fermented grape must, Vivace, Frizzante and Novello)

184 hectolitres per hectare










42.



Rubicone Verdicchio bianco (including Partially fermented grape must, Vivace, Frizzante and Spumante)

232 hectolitres per hectare




6.   Demarcated geographical area

The area where the grapes used to produce wines bearing the geographical indication ‘Rubicone’ are grown comprises the entire administrative area of the provinces of Forlì-Cesena, Ravenna and Rimini as well as the municipalities of Borgo Tossignano, Casal Fiumanese, Castelguelfo, Castel S. Pietro Terme, Dozza, Fontanelice, Imola, Medicina, Mordano and Ozzano Emilia in the province of Bologna, all situated in the Emilia-Romagna Region.
7.   Main wine grapes variety(ies)







 


Alicante N.










 


Ancellotta N.










 


Barbera N.










 


Bombino Bianco B.










 


Cabernet Franc N. – Cabernet










 


Cabernet Sauvignon N. – Cabernet










 


Canina Nera N. – Canina










 


Centesimino N.










 


Chardonnay B.










 


Ciliegiolo N.










 


Famoso B.










 


Fortana N.










 


Garganega B.










 


Malbo Gentile N.










 


Malvasia Istriana B. – Malvasia










 


Malvasia Bianca di Candia B. – Malvoisie










 


Malvasia di Candia Aromatica B. – Malvasia










 


Manzoni Bianco B.










 


Marzemino N.










 


Merlot N.










 


Montù B.










 


Moscato Bianco B. – Moscato










 


Müller Thurgau B.










 


Negretto N.










 


Pignoletto B. – Grechetto Gentile










 


Pinot Bianco B.










 


Pinot Grigio










 


Pinot Nero N.










 


Raboso Veronese N. – Raboso










 


Refosco dal Peduncolo Rosso N. – Refosco










 


Riesling Italico B. – Riesling










 


Riesling Renano B. – Riesling










 


Sangiovese N.










 


Sauvignon B.










 


Syrah N.










 


Trebbiano Romagnolo B. – Trebbiano










 


Trebbiano Toscano B. – Trebbiano










 


Uva Longanesi N.










 


Verdicchio Bianco B. – Verdicchio




8.   Description of the link(s)

8.1.   Rubicone – All categories of grapevine products (1, 4, 5, 8, 11)

Details of the geographical area
Natural factors relevant to the link
The area of the ‘Rubicone’ PGI roughly follows the much-debated borders of Romagna, which in fact have never been established from an administrative standpoint but do define a fairly homogeneous territory in terms of geography, soils and the nature of the people, moulded by a common history of sacrifice and hardship.
The demarcated area of the ‘Rubicone’ PGI includes three geomorphologically distinct zones, the alluvial plain, the foothills and the hills proper, and two different ways of winegrowing based on the two main historic models, namely the Greek and Etruscan methods.
The Romagna Apennines have a common geological origin, dating back to the Tertiary era, and consist, in general, of limestone and clay formations. The geological formation most characteristic of Romagna, on account of its size, is the marly-arenaceous formation, a band of varying width of successive alternating layers of turbidite and marly sandstones. During the Messinian period, when the Mediterranean was cut off from the Atlantic Ocean, evaporitic rocks (chalk, anhydrite and rock salt) were deposited, which, in Romagna, are clearly visible in the Vena del Gesso [‘chalk vein’].
Then came the mainly clayey deposits of the Pliocene, which often have the typical gullied landscape found in the low valleys.
The land in the foothills, which is generally level, belongs to the late Quaternary; it is often highly evolved and tends to be decarbonated.
This succession of rocks has naturally produced, owing to natural erosion and human intervention, more or less calcareous, clayey and mixed soils and, where washing away and chemical erosion have occurred, residual soils of varied composition.
The plain, of alluvial origin, is made up of soils with a texture ranging from loam to clay, with a whole series of intermediate compositions that the people of Romagna have always managed to match to the ideal crops.
Thus, the area of the PGI includes a wide variety of terrains, but these are quite uniform within the bands of varying width running parallel to the Apennine ridge and fairly similar across the various provinces concerned: Bologna, Ravenna, Forlì-Cesena and Rimini (fewer marly-arenaceous soils).
In terms of climate, the Winkler index gives increasing values from the Apennines towards the plain, which then fall again moving towards the coast due to the mitigating effect of the sea.
The temperature and precipitation levels vary depending on the altitude of the areas. There is a transition from a temperate sub-continental climate in the hilly area (the major area for winegrowing) to a cool temperate climate in the high hills, with the average annual temperature falling from 12-14 °C to 8-10 °C and even lower in the high Apennines. On the plain, the climate is more continental, with average annual temperatures of around 14-16 °C, sufficiently breezy conditions and a Winkler index that can go up to around 2 400 degree days, compared to 1 800-2 200 degree days in the various altitude zones and in the hills. These conditions ensure that the different vine varieties grown in Romagna achieve optimum ripeness.
Annual precipitation ranges from 600 to 800 mm and is concentrated mainly in the autumn and, to a lesser extent, spring. Water stress in the summer is mitigated by high relative air humidity, surface water availability, deep soils and the fact that the hills receive more rainfall and the rainfall is more evenly distributed.
These soil and climate factors help to make the entire geographical area of the ‘Rubicone’ PGI particularly suitable for winegrowing.
8.2.   Rubicone – All categories of grapevine products (1, 4, 5, 8, 11)

Human factors relevant to the link
An important waterway such as the Po and the proximity of the sea brought different civilisations to Romagna and, with them, different grape varieties and growing techniques. The domestication of wild grape vines here was undoubtedly an important achievement, evidenced still today by the presence of dioecious vines in the coastal pine woods, but the genetic introgression of Middle-Eastern varieties into native material was crucial to the emergence of good quality grapes that are also suitable for cold and humid conditions such as those on the Romagna plains.
These environmental conditions led to vines being trained on tall trees, so as to escape the cold layers in the spring (late frosts) and the humidity, which fosters the development of fungal diseases. In the hilly areas, however, the introduced varieties encountered conditions that were more similar to those of their origin and they could be trained according to the typical Greek gobelet method that still persists sporadically today.
The Latin classics speak of particularly productive vines in the areas between Rimini and Faenza, but this does not mean that the resulting wines are not of a certain quality, given the reputation of the ‘Caesenas’ and ‘Faventinum’ wines. After the fall of the Roman Empire, winegrowing in Romagna was maintained thanks to the political continuity of the Eastern Roman Empire and to the contribution of the monasteries to the development of techniques to improve crops.
In the 15th century, alongside vineyards, the ‘piantata’ practice of mixed cropping became widespread, reaching a peak in the 18th century with the introduction of share-cropping, as it allowed crops to be grown on three levels: at the highest level there were tall trees, producing fruit, leaves and timber; at the intermediate level were the vine shoots and bunches of grapes; and on the ground mostly beans or other herbaceous crops were grown that did not need much light.
It is important to note that Romagna underwent a long period of economic and social decline throughout the rule of the papacy (it was a papal dominion from 1559 to 1796 and from 1815 to 1860). This decline also affected winegrowing, to the extent that, by the late 19th century, the Provincial Commissions of the Central Grape Variety Committee reported that winegrowing was in a very serious state, with a myriad of grape varieties and a lack of technology.
The situation certainly did not improve after the arrival of powdery mildew, downy mildew and phylloxera from America. After the First World War, the restructuring of vineyards destroyed by phylloxera began, with a considerable restriction in the number of grape varieties. It was not until the 1960s, however, that there was more marked technical and technological development and improvement of Romagna winegrowing. The stratification of knowledge and experience in an age-old tradition enabled Romagna to reach a good level of quality in the 1990s, with a range of wine types able to meet consumers’ most varied needs.
8.3.   Rubicone – Category: Wine (1)

Details of the quality or characteristics of the product essentially or exclusively attributable to the geographical environment.
Rubicone – Category: Wine (1)

                  ‘Rubicone’ white wines have a range of colours going from straw yellow to golden yellow, with reflections ranging from yellow, tone on tone, to pale green or copper, as in the case of Pinot Grigio. On the nose, the wines are characterised by their fine aromas, with delicate floral notes of acacia and hawthorn, and fruity notes that generally reflect the main grape variety used. The taste ranges widely between dry and sweet and is harmonious, well-structured, fresh and flavourful.

                  ‘Rubicone’ Rosato wines have a pink colour of varying intensity depending mainly on the wine-making process used. The taste is fresh and harmonious and ranges from dry to sweet with balanced acidity. Particular attention is drawn to the ‘Rubicone’ Rosato Sangiovese type, which has a connection to local tradition in that the ‘
                  salasso
                  ’ practice of partially removing the juice was used in the past to reinvigorate Sangiovese Rosso wine, with the removed must being used to the make rosé wine. Technology now makes it possible to better define this type with aromas ranging from floral aromas of violet to notes of red fruit that has just become ripe (e.g. strawberry, raspberry, cherry, currants).

                  ‘Rubicone’ red wines have a ruby colour that varies in intensity depending on the grape variety and the wine-making and maceration techniques used; these also influence the aromatic component, which is expressed in fruity notes of varying ripeness, sometimes accompanied by floral notes (mainly violet, but also rose) and/or spicy notes. The taste can range from dry to sweet, is pleasantly smooth and has just the right amount of acidity.
Red Novello wines express the aromas and flavours associated with the particular technique of carbon maceration used to make wine from the grapes, which enhances its vinous profile and the typical notes of the grape variety.

                  ‘Rubicone’ Passito wines have a ruby red colour of varying intensity. On the nose they have fruity notes of varying ripeness, sometimes accompanied by floral and/or spicy notes. The taste can range from dry to sweet and is harmonious with good structure and balanced acidity.
The quality characteristics of these wines are determined by the soil and climate conditions of the production area. The temperate climate with good ventilation, the well-drained soils with sufficient water availability and the 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 and an excellent expression of all the other quality and organoleptic characteristics that are specific to each variety and reflected in the wines made from them.
As far as the production of Passito wine is concerned, the choice of drying method is important; drying can be carried out either on the plant or in drying lodges (premises traditionally used for this practice). The length of the drying period is variable and depends on the characteristics that the winemaker wishes to bring out in the end product by means of this technique.
Drying is also aided by the marked variation in temperature between day and night, particularly in the late summer/autumn period, and by the breezy conditions in the production area. Bunches with a loose-packed structure, i.e. with plenty of space between the grapes, are particularly well suited to being dried and they are selected in the vineyard at the time of the harvest. The grapes to be dried are prepared before the harvesting of the grapes intended for other types of wine, in order to have a higher acidic content that can counterbalance the sugar content of the wine obtained.
8.4.   Rubicone – Categories: Sparkling wine (4), Quality sparkling wine (5), Semi-sparkling wine (8)

Information on the product’s specific quality that can be attributed to its geographical origin and the specific quality’s causal link with the geographical area.
The production of sparkling and semi-sparkling wines boasts of a well-established tradition, boosted by more recent technical and technological improvements. The particular care taken during the growing, harvesting and wine-making stages makes it possible to obtain fresh and clean base wines, which, with the subsequent well-managed secondary fermentation process, lead to sparkling and semi-sparkling wines of particular finesse and elegance.
The quality of the sparkling wines, semi-sparkling wines and partially fermented musts is closely linked to the area’s combination of varieties, which produce grapes whose characteristics make them technologically suitable for making these types of wines. Furthermore, the development of methods for making semi-sparkling and sparkling wine, by improving the more traditional methods (in the bottle) and/or using state-of-the-art equipment, has greatly helped to raise the quality of the end product.
The same is true for the partially fermented grape musts, whether white, red or rosé, which are produced using the Charmat (or Martinotti) method to give the final product freshness combined with moderate alcoholic strength.
The quality characteristics of these categories of grapevine products are the result of the interaction between the environmental characteristics (temperate, breezy climate with good temperature variations and soil), the technological qualities of the vine varieties and the skill of winegrowers in choosing the growing and wine-making techniques.
In short, this is the concept of ‘terroir’, where a product is the expression of the causal link with the geographical origin.
8.5.   Rubicone – Category: Partially fermented grape must (11)

Information on the product’s specific quality that can be attributed to its geographical origin and the specific quality’s causal link with the geographical area.
Partially fermented grape must is obtained through the partial fermentation of grape must, resulting in a product that is distinctive due to its freshness and intense fruity notes, as well as its low alcohol content (the actual alcoholic strength must be more than 1 % vol. and less than 3/5 of the total alcoholic strength by volume). Today, the product is obtained by stopping fermentation by means of filtration or centrifugation, and by using any other permitted treatments and practices.
The product has a long tradition in the Romagna wine-growing sector. The grapes would be crushed directly in the field and then transferred to the wine cellars in barrels (castellata), conditions which would inevitably set off the fermentation process, not least because immediate sulphitation was rare and transport was not so rapid. The tradition of making partially fermented musts is therefore indeed very old in Romagna, and when the product was first marketed outside the region on a larger scale, it may have been as must, especially of the Trebbiano Romagnolo variety. Augusto Bucci wrote that: ‘The filtered musts industry was in fact known in the area around Naples from the early 19th century due to the preparation of “
                  lambiccato
                  ” wines there. Due to the powdery mildew crisis, production came mainly from Puglia, which in the meantime had become the centre of a large sweet filtered musts industry. In the north, Carlo Gancia started making a highly appreciated Italian sparkling wine in 1875 by applying the Champagne method to Moscato Canelli wine. This industry then became established in other parts of Italy and, since the production in Puglia was no longer sufficient, people also turned to the production in Romagna, in particular that of Lugo, Bagnacavallo, and Massalombarda Cotignola, etc.’ (Vite e vino in Romagna [Vine and wine in Romagna], 2007).
The importance of Romagna sweet filtered musts is confirmed by the first Italian gastronomic guide, published by the Italian Touring Club in 1931, which stated that: ‘In the Lugo area there are also sweet, filtered white wines, known as the white filtrates of Romagna, which are widely sold’ (Italian Touring Club, 1931).
Like any tradition, that of making partially fermented musts is also derived from customs that spread because they had encountered the ideal conditions for a successful outcome, in this case, the environmental context and a combination of varieties particularly suited to conferring on the end product freshness, combined with a moderate alcoholic strength.
In recent years, the production and trade of partially fermented, white, red and rosé musts produced using the Charmat (Martinotti) method has started to gain prestige. The partially fermented grape must is stored in the cellars all year round and is used to sweeten still, semi-sparkling and sparkling wines. It is therefore a versatile product that is marketed as a product in its own right as well as for the correction of other products, significantly improving their quality. The interaction between natural factors, the experience of the operators and modern farming and wine-making techniques makes it possible to produce quality wines, the characteristics of which are linked both to the production area and the vine varieties from which they derive.
Therefore, in this case too, the causal link is based on the specific quality of the product that can be attributed to the terroir, i.e. the geographical origin and its environmental, cultivation and cultural context.
8.6.   Rubicone – All categories of grapevine products (1, 4, 5, 8, 11)

Description of the causal interaction between the details referred to in point A and those referred to in point B.
It should also be remembered that, alongside its important wine-growing tradition, Romagna has also been the cradle of modern fruit-farming, and the lesser needs of vines in relation to fruit trees have resulted in vines being grown only on the less fertile soils, namely on hillsides and on the ‘hard’ soils of the plain.
The thermal gradient between the hills and plains and the higher humidity in the latter area have led lowland farmers to choose late-maturing vine varieties with higher tolerance of rot, with early varieties being kept for growing at higher altitudes and on the more north-facing slopes of Romagna’s wine-growing area.
The autumn climate which is often fairly cool made it necessary in the past to dry the grapes to improve the compositional characteristics of the wines, hence the technique of raisining.
Moreover, the fairly late harvest, followed by cold autumns, meant that the wine retained a certain amount of residual sugar during the winter and, when bottled, began to ferment again in the early spring warmth, producing a natural semi-sparkling effect. This common practice led the people of Romagna to appreciate both sweetish wines and dry wines, whether still, semi-sparkling or sparkling.
Depending on the terrain, geography, soil and climate, it is possible to find the ideal synergy between environmental factors and grape varieties to produce the best examples of the various types of wine covered by the ‘Rubicone’ PGI and based on local tradition.
9.   Essential further conditions

Optional indication on labelling
Legal framework:






 


In EU legislation




Type of further condition:






 


Additional provisions relating to labelling




Description of the condition:






 


For the ‘Passito’ type, the term ‘appassimento’ (raisining) may be indicated on the label, in characters the same size as or smaller than the name ‘Rubicone’, in accordance with current EU legislation.










 


Wine-making and secondary fermentation derogations




Legal framework:






 


In EU legislation




Type of further condition:






 


Derogation concerning production in the defined geographical area




Description of the condition:






 


In accordance with current EU legislation, in the ‘Wine’ and ‘Partially fermented grape must’ categories, as well as in the demarcated grape production area, wine-making operations may also be carried out throughout the Emilia-Romagna Region; as regards the ‘Semi-sparkling’ and ‘Sparkling’ categories, processing operations (secondary fermentation) may also be carried out in regions adjacent to Emilia-Romagna (Veneto, Lombardy, Piedmont, Marche and Tuscany), where there are suitable facilities for secondary fermentation.





Link to the product specification

https://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/14280


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


ELI: http://data.europa.eu/eli/C/2023/433/oj
ISSN 1977-091X (electronic edition)