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: 2024-02-07
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Italy, Trentino-Alto Adige, consumer information, designation of origin, labelling, product designation, quality control of agricultural products, red wine, rosé wine, sparkling wine, white wine








C_202401315EN.000101.fmx.xml












Official Journal of the European Union


EN
Series C













C/2024/1315


7.2.2024






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/2024/1315)

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


                     ‘Valdadige / Etschtaler’
                  


PDO-IT-A0474-AM05


Date of communication: 8.11.2023
                  


DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1.   Extension of the grape production area

Description: The grape production area has been extended to include the wine-growing areas of the former administrative municipality of Nave San Rocco (now Terre d’Adige).
Reasons: These areas, spanning approximately 50 hectares, are situated within the Val d’Adige valley in the middle of the Valdadige PDO production area but are currently not covered by the specification.
The amendment concerns Article 3 of the product specification and Section 6 ‘Demarcated geographical area’ of the single document.
2.   Correction of administrative units

Description: The administrative units referred to in Article 3 of the product specification (Grape production area) have been corrected.
Reasons: The amendment has become necessary as a number of municipalities have recently merged. This amendment does not increase the production area.
The amendment concerns Article 3 of the product specification and Section 6 ‘Demarcated geographical area’ of the single document.
3.   Extension of the wine-making area

Description: The wine-making area has been extended to include the entire territory of the provinces of Trento and Bolzano.
Reasons: Traditional production practices are considered to exist across the entire territory of the two provinces, which can justify extending the Valdadige PDO wine-making area accordingly, as is already the case for the province of Verona. In addition, it is necessary to align the wine-making area as much as possible with the production area of the semi-sparkling wine, which already comprises the entire territory of the three provinces.
The amendment concerns Article 5 of the product specification.
4.   Correction of an error

Description: An error in Article 9 of the product specification has been corrected.
Reasons: Some types are no longer covered by the product specification (already from the previous specification) and should be deleted.
The amendment concerns Article 9 of the product specification and Section 8.1 of the single document.
SINGLE DOCUMENT
1.   Name(s)

Valdadige
Etschtaler
2.   Geographical indication type

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







1.


Wine










8.


Semi-sparkling wine




4.   Description of the wine(s)

1.   Valdadige Bianco [white]
CONCISE TEXTUAL DESCRIPTION
Organoleptic characteristics: colour: straw yellow; fragrance: vinous, pleasant, distinctive; taste: harmonious, fresh, mildly acidic, sometimes medium sweet. Minimum total alcoholic strength by volume: 10,50 %. Minimum sugar-free extract (g/l): 16,0. Wherever the value is left blank in the table below, the wines 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.   Valdadige Rosso [red]
CONCISE TEXTUAL DESCRIPTION
Organoleptic characteristics: colour: ruby red of varying intensity; fragrance: vinous, pleasant; taste: harmonious, mildly acidic, sometimes medium sweet. Minimum total alcoholic strength by volume: 11,00 %. Minimum sugar-free extract (g/l): 19,0. Wherever the value is left blank in the table below, the wines 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)


 




3.   Valdadige Rosato [rosé]
CONCISE TEXTUAL DESCRIPTION
Organoleptic characteristics: colour: pink of varying intensity; fragrance: vinous, pleasant, delicate; taste: soft, slightly acidic, sometimes medium sweet. Minimum total alcoholic strength by volume: 10,50 %. Minimum sugar-free extract (g/l): 16,0. Wherever the value is left blank in the table below, the wines 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.   Valdadige Pinot Bianco
CONCISE TEXTUAL DESCRIPTION
Organoleptic characteristics: colour: straw yellow; fragrance: pleasant, distinctive; taste: harmonious, fresh, flavourful. Minimum total alcoholic strength by volume: 10,50 %. Minimum sugar-free extract (g/l): 16,0. Wherever the value is left blank in the table below, the wines 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)


 




5.   Valdadige Pinot Grigio
CONCISE TEXTUAL DESCRIPTION
Organoleptic characteristics: colour: straw yellow; fragrance: pleasant, distinctive; taste: harmonious, full. Minimum total alcoholic strength by volume: 10,50 %. Minimum sugar-free extract (g/l): 16,0. Wherever the value is left blank in the table below, the wines 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.   Valdadige Chardonnay
CONCISE TEXTUAL DESCRIPTION
Organoleptic characteristics: colour: straw yellow; fragrance: pleasant, distinctive; taste: fresh, flavourful, harmonious. Minimum total alcoholic strength by volume: 10,50 %. Minimum sugar-free extract (g/l): 16,0. Wherever the value is left blank in the table below, the wines 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.   Valdadige Chardonnay and Pinot Bianco Frizzante [semi-sparkling]
CONCISE TEXTUAL DESCRIPTION
Organoleptic characteristics: foam: fine, long-lasting; colour: straw yellow; fragrance: pleasant, fruity; taste: dry or medium sweet. Minimum total alcoholic strength by volume: 11,00 %. Minimum sugar-free extract (g/l): 14,0. Wherever the value is left blank in the table below, the wines 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


5,5




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide (in milligrams per litre)


 




8.   Valdadige Schiava
CONCISE TEXTUAL DESCRIPTION
Organoleptic characteristics: colour: from garnet to ruby; fragrance: vinous, pleasant; taste: soft, mildly acidic, sometimes medium sweet. Minimum total alcoholic strength by volume: 10,50 %. Minimum sugar-free extract (g/l): 16,0. Wherever the value is left blank in the table below, the wines 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)


 




5.   Wine-making practices

5.1.   Specific oenological practices







1.


Valdadige / Etschtaler




Specific oenological practice
The various enrichment techniques provided for under EU legislation are permitted.
Musts and wines with the ‘Valdadige’ protected designation of origin and specifying the ‘Chardonnay’ or ‘Pinot Bianco’ varieties may be produced as semi-sparkling wine, using exclusively the natural secondary fermentation process.
5.2.   Maximum yields







1.


Valdadige Bianco

                           15 000 kilograms of grapes per hectare










2.


Valdadige Rosso

                           15 000 kilograms of grapes per hectare










3.


Valdadige Rosato

                           15 000 kilograms of grapes per hectare










4.


Valdadige Pinot Bianco

                           15 000 kilograms of grapes per hectare










5.


Valdadige Pinot Grigio

                           15 000 kilograms of grapes per hectare










6.


Valdadige Chardonnay

                           15 000 kilograms of grapes per hectare










7.


Valdadige Schiava

                           15 000 kilograms of grapes per hectare




6.   Demarcated geographical area

The area where grapes used to produce ‘Valdadige’ PDO wines are grown comprises the following municipalities:
Province of Trento:
Avio, Ala, Aldeno, Altavalle (former municipality of Faver only), Arco, Besenello, Calliano, Cavedine, Cembra Lisignago, Dro, Giovo, Isera, Lavis, Madruzzo, Mezzocorona, Mezzolombardo, Mori, Nago-Torbole, Nogaredo, Nomi, Pomarolo, Riva del Garda, Roverè della Luna, Rovereto, San Michele all’Adige, Segonzano, Tenno, Terre d’Adige, Trambileno, Trento, Vallelaghi (former municipalities of Padergnone and Vezzano only), Villalagarina and Volano.
Province of Bolzano: Andriano, Appiano, Bolzano, Bronzolo, Caines, Caldaro, Cermes, Cornedo all’Isarco, Cortaccia, Cortina all’Adige, Egna, Fiè, Gargazzone, Lagundo, Laives, Lana, Magrè all’Adige, Marlengo, Merano, Montagna, Nalles, Ora, Parcines, Postal, Renon, Rifiano, Salorno, San Pancrazio, Scena, Terlano, Termeno, Tesimo, Tirolo and Vadena.
Province of Verona: Brentino Belluno, Dolcè and Rivoli Veronese.
7.   Wine grape varieties

Cabernet Franc N. - Cabernet
Cabernet Sauvignon N. - Cabernet
Chardonnay B.
Garganega B.
Lagrein N.
Lambrusco a Foglia Frastagliata N. - Enantio N.
Merlot N.
Müller Thurgau B.
Nosiola B.
Pinot Bianco B. - Pinot Blanc
Pinot Grigio - Pinot Gris
Pinot Nero N. - Pinot
Riesling Italico B. - Riesling
Sauvignon B.
Schiava Gentile N. - Schiava
Schiava Grigia N. - Schiava
Schiava Grossa N. - Schiava
Teroldego N.
Trebbiano Toscano B. - Trebbiano
8.   Description of the link(s)

8.1.   PDO ‘Valdadige’ / ‘Etschtaler’ – Categories: Wine (1) and Semi-sparkling wine (8)

Natural factors relevant to the link
The ‘Valdadige’ PDO area extends into the glacial moraine amphitheatre of the Adige river, which is filled with porphyritic and granite sand that came down from the high mountain ranges surrounding Lake Garda. This sand, together with the limestone and dolomitic formations, characterises the area’s soils. Sloping land with a high skeletal content allows rainwater to quickly drain away and prevents stagnation. These soils are rich in mineral salts and are characterised by a high silica content.
The climate of the area is typical of the Alpine foothills and mountains, with cold winters and fresh, temperate summers. There are large variations between day and night temperatures, especially in summer and autumn. Rainfall is higher during the winter months, with an annual average of between 850 and 1 000 mm.
Historical and human factors relevant to the link
Valdadige is a border region linking Italy and northern Europe. It is a meeting point and an area of economic development, where winegrowing and oenology date back to Roman times. In medieval times, the area was marked by monasteries and signorie (lordships) with castles and convents, meaning that there were many crops, mainly vineyards. There are numerous documents and archaeological finds attesting to the fact that wine grapes were grown and processed.
Human intervention aimed at the continued specialisation of vineyards has left its mark on the Valdadige wine-growing area, which is characterised by a harmonious succession of vineyards and fortifications built to protect the valley of the Adige River.
Causal link between environment and product
The temperate climate, which is mild but with clear variations between day and night temperatures, especially leading up to the harvest, makes it possible to obtain grapes with a high polyphenol content that retain a wide variety of aromas. The limestone soils, which are favourably situated on south-facing, mid-altitude land, influence the production of ‘Valdadige’ wines, characterising the aromas and flavours of the various wines through fruity notes, mainly of forest fruits, and spicy notes, particularly for the Rosso, Enantio and Schiava wines. These characteristics are due to the composition of the soil, which is skeletal, rich in mineral salts and porphyritic and granite rocks and has good drainage, determining the structure and characteristics of the red wines; these have a high anthocyanin and polyphenol content, a deep colour and a good tannic flavour with notes of ripe fruit and spices. Soils with a higher sand content on the other hand give the white wines well-balanced fruity and mineral notes.
8.2.   PDO ‘Valdadige’ – Category: Wine (1)


                  ‘Valdadige’ red wine, with its excellent flavour, is created through expert blending. The Enantio variety in particular gives it the stability and structure of its ruby red colour with violet tints, and a pleasant and complex aroma; the Merlot and Teroldego varieties give the wine its soft flavour; while the Schiava variety gives it its savouriness.

                  ‘Valdadige’ Schiava wine is made from the variety of the same name, which is named after an ancient training system where the vine was tied to a stake and was thus ‘enslaved’ [‘
                  schiava
                  ’ translates as ‘slave’]. It is obtained from the native varieties Schiava Grossa, Schiava Grigia and Schiava Gentile. There is a short period of contact with the skins and then fermentation is completed off the skins.
The ‘Valdadige’ white wine is the original Valdadige type (together with the red wine) and is a blend of several grape varieties. The fullness of the Chardonnay, the aromatic quality of the Müller Thurgau and the acidic elegance of the Trebbiano Toscano make this wine very complex and interesting. It is made into wine with light pressing, fermentation off skins and at a controlled temperature.

                  ‘Valdadige’ Chardonnay is made from the grape variety of the same name, which was introduced into the Val d’Adige at the end of the 19th century and immediately found its ideal habitat on the slopes of the foothills. Freshness and elegance are the characteristics that set this wine apart, with its distinctly fruity aroma that blends well with the subtle fruity notes of peach, apricot and green apple. It has a well-structured body, is balanced and very soft for a dry wine, thanks in particular to its savouriness.
Valdadige Pinot Grigio is one of the quality varieties that is most widely grown in temperate climates. It favours hilly, well exposed land, with breezy conditions and temperature variations between day and night that bring out its aromas. On the nose, there are aromas of white flowers and hints of pear, green apple and tropical fruit. It has a good structure and a pleasant freshness.
8.3.   PDO ‘Valdadige’ – Category: Semi-sparkling wine (8)

Semi-sparkling ‘Valdadige’ PDO wine is made from Chardonnay and Pinot Bianco grapes, which give also this category of wines their pleasantly fruity aromas. The wines have a fine and long-lasting foam and a straw yellow colour, while the taste, which can be dry or medium sweet, makes the consumption of this semi-sparkling wine pleasant and versatile.
9.   Essential further conditions (packaging, labelling, other requirements)


Derogations to the wine making area

Legal framework:
EU legislation
Type of further condition:
Derogation from production in the demarcated geographical area
Description of the condition:
Wine-making operations may be carried out anywhere within the province of Verona and the autonomous provinces of Trento and Bolzano.

Link to the product specification

https://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/20431


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


ELI: http://data.europa.eu/eli/C/2024/1315/oj
ISSN 1977-091X (electronic edition)