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
Date: 2023-10-27
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Italy, Umbria, consumer information, designation of origin, labelling, product designation, quality control of agricultural products, red wine, rosé wine, sparkling wine, white wine








C_202300473EN.000101.fmx.xml












Official Journal of the European Union


EN
Series C













C/2023/473


27.10.2023






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
(C/2023/473)

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


                     ‘Torgiano’
                  


PDO-IT-A0851-AM04


Date of communication: 12 October 2023
                  

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT
1.   Changes in the wine-making area and the area for ageing and making some sparkling wines

Description: wine-making activities must take place within the administrative area of the municipality of Torgiano, safeguarding wine-makers already operating before the entry into force of this amendment. The same applies to the activities involved in barrel-ageing the following wines: Rosso di Torgiano, Merlot di Torgiano, Cabernet Sauvignon di Torgiano and Pinot nero di Torgiano; and in production of the sparkling wines Torgiano Spumante and Torgiano Spumante Rosè.
Reasons: an inconsistency in the specification has been corrected. Previously, it was stated that activities involved in barrel-ageing the aforementioned wines could take place in the region of Umbria and neighbouring regions, and that sparkling wines could be made anywhere in the province of Perugia. With the correction, producers who invest in Torgiano are rewarded and any risk of external contamination is avoided.
This amendment concerns Article 5 of the product specification.
2.   Option of including the broader geographical term ‘Umbria’ on the label

Description: the option of including the geographical term ‘Umbria’ on the labelling of Torgiano wines. The letters must not be bigger than those used for the word ‘Torgiano’.
Reasons: in order to give greater prominence to the grape-producing region, producers have been given the option to include the geographical term ‘Umbria’ on the labelling of Torgiano wines. The letters must not be bigger than those used for the word ‘Torgiano’. This is necessary as Umbria is becoming more and more important as a wine region. The aim therefore is to give the region a higher profile, on a par with other wine-producing areas.
This amendment affects Article 7 of the product specification and the section of the single document ‘Further conditions – Additional labelling provisions’.
3.   Inclusion of a minimum and maximum capacity for the release of Torgiano wine for consumption

Description: it is specified that, for release for consumption, the wine must be packaged in glass bottles of a capacity between 0,375 and 18 litres.
Reasons: in order to have products packaged in containers that are appropriate for preserving the prestige of the wine.
This amendment affects Article 8 of the product specification.
4.   Editorial corrections and clarifications

Description and reasons: minor editorial corrections and clarifications have been made to the product specification.
This amendment affects Article 2, 3, 4, 5, 7, 8, 9 and 10 of the product specification.
SINGLE DOCUMENT
1.   Name(s)

Torgiano
2.   Geographical indication type

PDO – Protected Designation of Origin
3.   Categories of grapevine product







1.


Wine










4.


Sparkling wine




4.   Description of the wine(s)

1.   Bianco di Torgiano; Category: Wine (1)

CONCISE TEXTUAL DESCRIPTION
Colour: straw yellow of varying intensity. Aroma: vinous, floral, pleasant. Taste: dry, delicately fruity, pleasant acidity. Minimum total alcoholic strength by volume: 11,00 %.
Minimum sugar-free extract: 14,0 grams per litre.
Any analytical parameters not shown in the table below comply with the limits laid down in national and EU legislation.






General analytical characteristics




Maximum total alcoholic strength (in % volume)


 




Minimum actual alcoholic strength (in % volume)


 




Minimum total acidity


4,5 grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide (in milligrams per litre)


 




2.   Rosso di Torgiano; Category: Wine (1)

CONCISE TEXTUAL DESCRIPTION
Colour: ruby red. Aroma: vinous, delicate. Taste: dry, harmonious, with a finely balanced body.
Minimum total alcoholic strength by volume: 12,00 %.
Minimum sugar-free extract: 21,0 grams per litre.
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 grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide (in milligrams per litre)


 




3.   Rosato di Torgiano; Category: Wine (1)

CONCISE TEXTUAL DESCRIPTION
Colour: delicate salmon pink. Aroma: fruity. Taste: dry, fresh, lively.
Minimum total alcoholic strength by volume: 11,50 %;
Minimum sugar-free extract: 17.0 grams per litre.
Any analytical parameters not shown in the table below comply with the limits laid down in national and EU legislation.






General analytical characteristics




Maximum total alcoholic strength (in % volume)


 




Minimum actual alcoholic strength (in % volume)


 




Minimum total acidity


4,5 grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide (in milligrams per litre)


 




4.   Merlot di Torgiano; Category: Wine (1)

CONCISE TEXTUAL DESCRIPTION
Colour: ruby red with violet tints. Aroma: vinous, typical of the grape variety. Taste: soft, aromatic.
Minimum total alcoholic strength by volume: 11,50 %;
Minimum sugar-free extract: 22,0 grams per litre.
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 grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide (in milligrams per litre)


 




5.   Chardonnay di Torgiano; Category: Wine (1)

CONCISE TEXTUAL DESCRIPTION
Colour: straw yellow of varying intensity. Aroma: characteristic perfume, intense, pleasant. Taste: dry, fruity, subtle acidity. Minimum total alcoholic strength by volume: 11,00 %.
Minimum sugar-free extract: 14,0 grams per litre.
Any analytical parameters not shown in the table below comply with the limits laid down in national and EU legislation.






General analytical characteristics




Maximum total alcoholic strength (in % volume)


 




Minimum actual alcoholic strength (in % volume)


 




Minimum total acidity


4,5 grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide (in milligrams per litre)


 




6.   Pinot Grigio di Torgiano; Category: Wine (1)

CONCISE TEXTUAL DESCRIPTION
Colour: straw yellow of varying intensity. Aroma: delicate, elegant and fruity. Taste: dry, fruity, fragrant and flavourful.
Minimum total alcoholic strength by volume: 11,00 % by volume.
Minimum sugar-free extract: 14,0 grams per litre.
Any analytical parameters not shown in the table below comply with the limits laid down in national and EU legislation.






General analytical characteristics




Maximum total alcoholic strength (in % volume)


 




Minimum actual alcoholic strength (in % volume)


 




Minimum total acidity


4,5 grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide (in milligrams per litre)


 




7.   Riesling Italico di Torgiano; Category: Wine (1)

CONCISE TEXTUAL DESCRIPTION
Colour: straw yellow of varying intensity. Aroma: delicate. Taste: pleasantly acidic, fruity.
Minimum total alcoholic strength by volume: 11,00 %.
Minimum sugar-free extract: 13,0 grams per litre.
Any analytical parameters not shown in the table below comply with the limits laid down in national and EU legislation.






General analytical characteristics




Maximum total alcoholic strength (in % volume)


 




Minimum actual alcoholic strength (in % volume)


 




Minimum total acidity


4,5 grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide (in milligrams per litre)


 




8.   Cabernet Sauvignon di Torgiano; Category: Wine (1)

CONCISE TEXTUAL DESCRIPTION
Colour: red, garnet. Aroma: intense, lasting, typical of the grape variety. Taste: dry with a characteristic aftertaste.
Minimum total alcoholic strength by volume: 12,00 %.
Minimum sugar-free extract: 22,0 grams per litre.
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 grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide (in milligrams per litre)


 




9.   Pinot Nero di Torgiano; Category: Wine (1)

CONCISE TEXTUAL DESCRIPTION
Colour: garnet red shading to purple. Aroma: full, lasting, typical of the grape variety. Taste: dry with body.
Minimum total alcoholic strength by volume: 12,00 %.
Minimum sugar-free extract: 19,0 grams per litre.
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 grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide (in milligrams per litre)


 




10.   Torgiano Spumante; ‘Sparkling wine’ category (4)

CONCISE TEXTUAL DESCRIPTION
Foam: fine and long-lasting. Colour: straw yellow of varying intensity. Aroma: fruity, elegant. Taste: from zero dosage to extra dry, harmonious, sometimes with notes of apple and hawthorn.
Minimum total alcoholic strength by volume: 11,00 %.
Minimum sugar-free extract: 15,0 grams per litre.
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


5 grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide (in milligrams per litre)


 




11.   Torgiano Spumante Rosè; ‘Sparkling wine’ category (4)

CONCISE TEXTUAL DESCRIPTION
Foam: fine and long-lasting. Colour pink of varying intensity. Aroma: fruity, elegant. Taste: from zero dosage to extra dry, harmonious, sometimes with notes of apple and hawthorn.
Minimum total alcoholic strength by volume: 11,00 %
Minimum sugar-free extract: 15,0 grams per litre.
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


5 grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide (in milligrams per litre)


 




12.   Torgiano Vendemmia Tardiva; Category: Wine (1)

CONCISE TEXTUAL DESCRIPTION
Colour: intense straw yellow to amber. Aroma: delicate, intense, occasionally aromatic. Taste: harmonious, velvety and medium sweet.
Minimum total alcoholic strength by volume: 14,00 %, of which at least 11,50 % is actual alcoholic strength.
Minimum sugar-free extract: 21,0 grams per litre.
Any analytical parameters not shown in the table below comply with the limits laid down in national and EU legislation.






General analytical characteristics




Maximum total alcoholic strength (in % volume)


 




Minimum actual alcoholic strength (in % volume)


 




Minimum total acidity


4,5 grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide (in milligrams per litre)


 




13.   Torgiano Vin Santo Category: Wine (1)

CONCISE TEXTUAL DESCRIPTION
Colour: golden yellow, sometimes intense amber and sometimes with copper tones. Aroma: characteristically intense and dynamic. Taste: soft, harmonious, powerful alcohol.
Minimum total alcoholic strength by volume: 16,00 %, of which at least 3,0 % is potential.
Minimum sugar-free extract: 22,0 grams per litre.
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 grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


1,8




Maximum total sulphur dioxide (in milligrams per litre)


 




5.   Wine-making practices

5.1.   Specific oenological practices

—
5.2.   Maximum yields







1.



Bianco di Torgiano; Wine – (1)


                           12 500 kilograms of grapes per hectare










2.



Rosso di Torgiano; Wine – (1)


                           12 000 kilograms of grapes per hectare.










3.



Rosato di Torgiano; Wine – (1)


                           12 000 kilograms of grapes per hectare.










4.



Merlot di Torgiano; Wine – (1)


                           11 500 kilograms of grapes per hectare










5.



Chardonnay di Torgiano; Wine – (1)


                           12 500 kilograms of grapes per hectare










6.



Pinot Grigio di Torgiano; Wine – (1)


                           11 500 kilograms of grapes per hectare










7.



Riesling italico di Torgiano; Wine – (1)


                           11 500 kilograms of grapes per hectare










8.



Cabernet Sauvignon di Torgiano; Wine – (1)


                           9 000 kilograms of grapes per hectare










9.



Pinot Nero di Torgiano; Wine – (1)


                           9 000 kilograms of grapes per hectare










10.



Torgiano Spumante; Sparkling wine – (4)


                           10 000 kilograms of grapes per hectare










11.



Torgiano Spumante Rosè; Sparkling wine – (4)


                           10 000 kilograms of grapes per hectare










12.



Torgiano Vendemmia Tardiva; Wine – (1)


                           10 000 kilograms of grapes per hectare










13.



Torgiano Vin Santo; Wine – (1)


                           10 000 kilograms of grapes per hectare




6.   Demarcated geographical area

Grapes used to produce wines with the protected designation of origin must be grown exclusively within the administrative area of the municipality of Torgiano, in the province of Perugia.
7.   Wine grape variety(-ies)







 


Cabernet Franc N – Cabernet










 


Cabernet Sauvignon N – Cabernet










 


Chardonnay B










 


Grechetto B










 


Merlot N










 


Pinot Grigio – Pinot gris










 


Pinot Nero N – Pinot noir










 


Riesling Italico B – Riesling










 


Sangiovese N – Sangioveto










 


Trebbiano Toscano B – Biancame B










 


Trebbiano Toscano B – Procanico










 


Trebbiano Toscano B – Trebbiano










 


Vermentino B – Favorita B










 


Vermentino B – Pigato B




8.   Description of the link(s)

8.1.   Torgiano (Category Wine – 1)

The demarcated geographical area corresponds to the entire administrative area of the municipality of Torgiano, in the province of Perugia.
The geology of the area is characterised by fluvio-lacustrine soils deposited during the Pleistocene in the basin of Val Tiberina (Upper Tiber Valley) also known in Italian as Lago Tiberino. The most recent elements of the lithological sequence referred to in the literature as the Umbria-Marche stratigraphic succession are visible in the Torgiano area. The history of the Umbria-Marche region has unfolded over a period of more than 250 million years on a continental basement pertaining to the African Plate.
Fossils and soils at the base of the sedimentary succession are evidence of a continental environment consisting of river and marsh facies, and soil that appeared during the Triassic. The Jurassic sedimentation, on the other hand, has a distinctly marine character.
The human factors linked to the production area are of fundamental importance and have, by well-established tradition, contributed to producing the ‘Torgiano’ wine.
Recent archaeological excavations of a Roman country house near Torgiano uncovered a large number of remains of wine amphorae. This discovery confirms that viticulture was widespread, as the many other similar finds had already shown over time. Current research suggests that the Via Amerina passed through here.
Torgiano is a fort, or castrum, which was rebuilt on the Roman ruins due to its strategic position and the guarantee of being able to supply the markets in Perugia. This guarantee was provided by the fertile soils on the plains and by the wine and olive-growing tradition in the hills linking the town to Brufa, then known as Castel Grifone. The land in the lowest areas, around 200 to 250 metres, is, as mentioned above, largely made up of sediments with a predominantly clayey and sandy soil texture, occupying Pleistocene river terraces. The soils are fairly deep and have evolved with a clay loam soil texture. They are moderately calcareous and have good structure, even deep down, with good drainage and high water retention capacity. They are suitable for the cultivation of white grape varieties such as Grechetto, Chardonnay, Trebbiano and Vermentino. The temperature variation is also good. Furthermore, given that water retention capacity is excellent, plants are protected against water stress.
The most hilly areas (350 to 400 metres) feature colluvial deposits, i.e. materials eroded from the surrounding hilly areas and transported to the base of the hills where they cover the old alluvial deposits. These areas are characterised by soils with a loamy surface texture, with less clay and more sand than the lower areas, where the hills feature Villafranchian fluvio-lacustrine deposits.
The soils feature moderate lithological variability, indeed they change abruptly from sediments of pebbly sand to sediments of sandy clay. They are, however, often full of rocks and stones and the sandiest sediments come to the surface. Soils are of medium depth, have a sandy loam texture, high limestone content, little organic matter and are permeable with a low water retention capacity. These soils are therefore naturally suited to the cultivation of the major red vine varieties, in particular Sangiovese, Merlot, Cabernet Sauvignon and Canaiolo.
8.2.   Torgiano (Category Sparkling Wine – 4)

The demarcated geographical area corresponds to the entire administrative area of the municipality of Torgiano, in the province of Perugia.
The geology of the area is characterised by fluvio-lacustrine soils deposited during the Pleistocene in the basin of Val Tiberina (Upper Tiber Valley) also known in Italian as Lago Tiberino. The most recent elements of the lithological sequence referred to in the literature as the Umbria-Marche stratigraphic succession are visible in the Torgiano area. The history of the Umbria-Marche region has unfolded over a period of more than 250 million years on a continental basement pertaining to the African plate.
Fossils and soils at the base of the sedimentary succession are evidence of a continental environment consisting of river and marsh facies, and soil that appeared during the Triassic. The Jurassic sedimentation on the other hand has a distinctly marine character.
The human factors linked to the production area are of fundamental importance and have, by well-established tradition, contributed to producing the ‘Torgiano’ wine.
Recent archaeological excavations of a Roman country house near Torgiano uncovered a large number of remains of wine amphorae. This discovery confirms that viticulture was widespread, as the many other similar finds had already shown over time. Current research suggests that the Via Amerina passed through here.
Torgiano is a fort, or castrum, which was rebuilt on the Roman ruins due to its strategic position and the guarantee of being able to supply the markets in Perugia. This guarantee was provided by the fertile soils on the plains and by the wine and olive growing tradition in the hills linking the town to Brufa, then known as Castel Grifone.
With the Roman settlement in ruins, Torgiano was rebuilt as a castrum of the Perugia defence system. The decision was taken by the municipality of Perugia in 1276, in line with the military and economic objectives offered by the site and environment. Considering that the Tiber and the Chiascio, and the valleys through which these two rivers flow, merge at the foot of the hill on which the town rests, just a few miles from Perugia in the direction of Rome, the castrum constitutes an outpost on a Roman and early-medieval road junction.
Many notarial acts confirm the rapid pace of tilling and land improvement works carried out under the influence of the Benedictine settlement, which existed in the area from 1338 and which left its legacy with the church of Santa Maria in Bucarelli. These works were the start of wine production. This was soon protected by the municipal statutes of Perugia, and later by those of Torgiano.
A closer focus on toponymy gives rise to two possible etymologies for the place name Torgiano. The first of these suggests that the name derives from ‘turris amnes’, i.e. ‘terra dei fiumi’ [sic] meaning ‘land of rivers’. The second, which is without a doubt more reliable, that it derives from the name ‘Tursius’, a member of an important senatorial family that dominated the area in the fourth century AD. A further suggestion has been made involving Tursa, a warlike and menacing Umbrian goddess charged with protecting the borders of the territory (Marina Bon Valsassina).
Fragments of mosaics, vestiges of shrines, building structures, furnaces, cisterns, channels and wine amphorae, as well as the toponymy, are evidence of the presence of settlements and country houses, and attest to the local tradition of wine production in Roman times. This is corroborated by the high number of remains of wine amphorae discovered during the recent excavation, as mentioned above, of a second century BC country house near Torgiano.
The soils feature moderate lithological variability, indeed they change abruptly from sediments of pebbly sand to sediments of sandy clay. They are, however, often full of rocks and stones and the sandiest sediments come to the surface. Soils are of medium depth, have a sandy loam texture, high limestone content, little organic matter and are permeable with a low water retention capacity.
Moreover, the climate of the production area, which features plenty of rain (1 165 mm), low summer rainfall (120 mm) in July and August, with aridity and a relatively high temperature, and lots of sunshine during September and October, allows the grapes to ripen slowly and become completely ripe, in some years even in November. This contributes significantly to the particular organoleptic characteristics of the ‘Torgiano’ wine.
Much of the particular bouquet of the ‘Torgiano’ wine is undoubtedly due to this lengthy ripening on the vine, in a temperate climate, but it is also characterised, in particular in the final phase, by a significant difference in the day and night-time temperatures.
9.   Essential further conditions (packaging, labelling, other requirements)

Option of including the broader geographical term ‘Umbria’ on the label
Legal framework:
EU legislation
Type of further condition:
Additional provisions relating to labelling
Description of the condition:
The broader geographical unit ‘Umbria’ may be used on the labelling and in the presentation of wines with the ‘Torgiano’ PDO, in accordance with the legislation in force. Where used, this term must appear in characters no bigger than those used for the designation of origin ‘Torgiano’.

Link to the product specification

https://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/19823


(1)  
            OJ L 9, 11.1.2019, p. 2.


ELI: http://data.europa.eu/eli/C/2023/473/oj
ISSN 1977-091X (electronic edition)