Publication of an application for the approval of a non minor amendment to a product specification for a protected geographical indication in the wine sector pursuant 97(3) in conjunction with Article 105 of Regulation (EU) No 1308/2013 of the European Parliament and of the Council
Date: 2024-05-23
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








C_202403358EN.000101.fmx.xml












Official Journal of the European Union


EN
C series













C/2024/3358


23.5.2024






Publication of an application for the approval of a non minor amendment to a product specification for a protected geographical indication in the wine sector pursuant 97(3) in conjunction with Article 105 of Regulation (EU) No 1308/2013 of the European Parliament and of the Council
(C/2024/3358)

Within 3 months from the date of this publication, the authorities of a Member State or of a Third Country, or a natural or legal person having a legitimate interest and established or resident in a third country, may lodge, in accordance with Article 17 of Regulation (EU) 2024/1143 of the European Parliament and of the Council (1), an opposition procedure with the Commission.
REQUEST FOR AMENDMENT TO THE PRODUCT SPECIFICATION


                     ‘Forlì’
                  


PGI-IT-A0512-AM03


Date of application: 19.10.2016
                  

1.   Rules applicable to the amendment

Article 105 of Regulation (EU) n° 1308/2013 – Non-minor modification
2.   Description and reasons for amendment

2.1.   Introduction of a new category of grapevine products ‘Partially fermented grape must’ and a new wine type ‘Passito’
                           

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 ‘Forlì’ 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 type ‘Passito’, 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 (Yield) 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 the province of Forlì, 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 linked to another protected designation of origin in accordance with current EU legislation.
This amendment concerns Article 2 [of the product specification] and Sections 5b (Yields) 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 type ‘Passito’ and category ‘Partially fermented grape must’, 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 the optional use of the term ‘appassimento’ (raisining) on the label, in characters the same size as or smaller than the name ‘Forlì’, 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

Forlì
2.   Geographical indication type

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)


               ‘Forlì’ 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)


 





               ‘Forlì’ Bianco Vivace [white lively]
Colour: straw yellow;
Aroma: pleasantly intense, with floral and fruity notes;
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)


 





               ‘Forlì’ Bianco Frizzante [white semi-sparkling]
Colour: straw yellow;
Aroma: pleasantly intense, with essentially fresh floral and fruity notes that vary according to 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)


 





               ‘Forlì’ 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)


 





               ‘Forlì’ Rosso [red]
Colour: ruby red of varying intensity;
Aroma: vinous, with fruity notes of varying ripeness, sometimes accompanied by floral notes, usually violets, and spicy notes, depending on the grape varieties used and the growing area;
Taste: from dry to sweet, pleasantly 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)


 





               ‘Forlì’ 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 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)


 





               ‘Forlì’ 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, pleasantly 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)


 





               ‘Forlì’ 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)


 





               ‘Forlì’ Rosso Novello [red new]
Colour: bright ruby red;
Aroma: vinous and with distinct fruity notes;
Taste: pleasantly 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)


 





               ‘Forlì’ 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)


 





               ‘Forlì’ 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)


 





               ‘Forlì’ 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)


 





               ‘Forlì’ 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)


 





               ‘Forlì’ 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 ‘Moscato’ variety have notes typical of that grape variety.
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)


 





               ‘Forlì’ with indication of a black grape variety (including the Frizzante and Vivace types)
Colour: ruby red of varying intensity;
Aroma: vinous, with notes of fruit of varying ripeness, sometimes accompanied by floral notes, usually violets, and spicy notes, depending on the grape variety and the growing area;
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)


 





               ‘Forlì’ Rosato with indication of the grape variety in accordance with Article 2(4) and (5) of the product specification, including the Frizzante and Vivace types
Colour: pink of varying intensity and various tones;
Aroma: with floral and fruity notes, which may be accompanied by hints of yeast depending on how long the wine has rested on the lees;
Taste: from brut to sweet, fresh and 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)


 





               ‘Forlì’ 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


3,5 grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


 




Maximum total sulphur dioxide (in milligrams per litre)


 





               ‘Forlì’ 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)


 





               ‘Forlì’ 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.
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)


 





               ‘Forlì’ 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.
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 ‘Forlì’ 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.


Forlì Bianco (including Partially fermented grape must, Vivace, Frizzante and Spumante)
232 hectolitres per hectare










2.


Forlì Rosso (including Partially fermented grape must, Vivace, Frizzante and Novello)
208 hectolitres per hectare










3.


Forlì Rosato (including Partially fermented grape must, Vivace, Frizzante and Spumante)
208 hectolitres per hectare










4.


Forlì Rosso Passito
130 hectolitres per hectare










5.


Forlì Ancellotta (including Partially fermented grape must, Vivace, Frizzante and Novello)
160 hectolitres per hectare










6.


Forlì Barbera (including Partially fermented grape must, Vivace, Frizzante and Novello)
176 hectolitres per hectare










7.


Forlì Bombino Bianco (including Partially fermented grape must, Vivace, Frizzante and Spumante)
232 hectolitres per hectare










8.


Forlì Cabernet Franc (including Partially fermented grape must, Vivace, Frizzante and Novello)
176 hectolitres per hectare










9.


Forlì Cabernet Sauvignon (including Partially fermented grape must, Vivace, Frizzante and Novello)
176 hectolitres per hectare










10.


Forlì Canina Nera (including Partially fermented grape must, Vivace, Frizzante and Novello)
208 hectolitres per hectare










11.


Forlì Centesimino (including Partially fermented grape must, Vivace, Frizzante and Novello)
120 hectolitres per hectare










12.


Forlì Chardonnay (including Partially fermented grape must, Vivace, Frizzante and Spumante)
192 hectolitres per hectare










13.


Forlì Ciliegiolo (including Partially fermented grape must, Vivace, Frizzante and Novello)
176 hectolitres per hectare










14.


Forlì Famoso (including Partially fermented grape must, Vivace, Frizzante and Spumante)
232 hectolitres per hectare










15.


Forlì Fortana (including Partially fermented grape must, Vivace, Frizzante and Novello)
208 hectolitres per hectare










16.


Forlì Garganega (including Partially fermented grape must, Vivace, Frizzante and Spumante)
232 hectolitres per hectare










17.


Forlì Grechetto Gentile (including Partially fermented grape must, Vivace, Frizzante and Spumante)
192 hectolitres per hectare










18.


Forlì Malbo Gentile (including Partially fermented grape must, Vivace, Frizzante and Novello)
176 hectolitres per hectare










19.


Forlì Malvasia (including Partially fermented grape must, Vivace, Frizzante and Spumante)
232 hectolitres per hectare










20.


Forlì Manzoni Bianco (including Partially fermented grape must, Vivace, Frizzante and Spumante)
192 hectolitres per hectare










21.


Forlì Marzemino (including Partially fermented grape must, Vivace, Frizzante and Novello)
200 hectolitres per hectare










22.


Forlì Merlot (including Partially fermented grape must, Vivace, Frizzante and Novello)
176 hectolitres per hectare










23.


Forlì Montù (including Partially fermented grape must, Vivace, Frizzante and Spumante)
232 hectolitres per hectare










24.


Forlì Moscato Bianco (including Partially fermented grape must, Vivace, Frizzante and Spumante)
232 hectolitres per hectare










25.


Forlì Muller Thurgau (including Partially fermented grape must, Vivace, Frizzante and Spumante)
192 hectolitres per hectare










26.


Forlì Pinot Bianco (including Partially fermented grape must, Vivace, Frizzante and Spumante)
192 hectolitres per hectare










27.


Forlì Pinot Nero (including Partially fermented grape must, Vivace, Frizzante and Novello)
176 hectolitres per hectare










28.


Forlì Riesling (including Partially fermented grape must, Vivace, Frizzante and Spumante)
192 hectolitres per hectare










29.


Forlì Riesling Italico (including Partially fermented grape must, Vivace, Frizzante and Spumante)
192 hectolitres per hectare










30.


Forlì Sangiovese (including Partially fermented grape must, Vivace, Frizzante and Novello)
200 hectolitres per hectare










31.


Forlì Sauvignon (including Partially fermented grape must, Vivace, Frizzante and Spumante)
192 hectolitres per hectare










32.


Forlì Syrah (including Partially fermented grape must, Vivace, Frizzante and Novello)
176 hectolitres per hectare










33.


Forlì Trebbiano (including Partially fermented grape must, Vivace, Frizzante and Spumante)
232 hectolitres per hectare










34.


Forlì Uva Longanesi (including Partially fermented grape must, Vivace, Frizzante and Novello)
184 hectolitres per hectare




6.   Demarcated geographical area

The area where the grapes used to produce wines bearing the protected geographical indication (indicazione geografica protetta - IGP) ‘Forlì’ are grown comprises the entire administrative area of the province of Forlì/Cesena in the Emilia-Romagna Region.
7.   Main wine grapes variety(ies)

Ancellotta N.
Ancellotta N. - Lancellotta
Barbera N.
Bombino Bianco B.
Bombino Bianco B. - Ottenese
Cabernet Franc N. - Cabernet
Cabernet Sauvignon N. - Cabernet
Canina Nera N. - Canina
Centesimino N.
Chardonnay B.
Ciliegiolo N.
Ciliegiolo N. - Morettone
Famoso B.
Fortana N.
Fortana N. - Uva d’Oro
Garganega B.
Garganega B - Garganego
Malbo Gentile N.
Malvasia Bianca di Candia B. - Malvasia
Malvasia di Candia Aromatica B. - Malvasia
Manzoni Bianco B.
Manzoni Bianco B. - Incrocio Manzoni 6.0.13 B.
Marzemino N.
Marzemino N. - Berzemino
Merlot N.
Montù B.
Montù B. - Montuni
Moscato Bianco B. - Moscato
Moscato Bianco B. - Moscato Reale
Müller Thurgau B.
Müller Thurgau B. - Riesling x Sylvaner
Pignoletto B. - Grechetto Gentile
Pinot Bianco B.
Pinot Bianco B - Pinot
Pinot Nero N.
Pinot Nero N. – Pinot
Riesling Italico B. - Riesling
Riesling Italico B. - Welschriesling
Riesling Renano B. - Riesling
Sangiovese N.
Sangiovese N. - Sangioveto
Sauvignon B.
Sauvignon B. - Sauvignon Blanc
Syrah N.
Syrah N. - Shiraz
Trebbiano Romagnolo B. - Trebbiano
Trebbiano Toscano B. - Procanico
Trebbiano Toscano B. - Trebbiano
Uva Longanesi N.
8.   Description of the link(s)

Natural factors relevant to the link
Winegrowing in the province of Forlì-Cesena extends between the Apennines and the lowlands and covers various morphological types, although there is a clear predominance in this area of soils that can be traced back to the marly-arenaceous formation. This is made up of layers of more resistant sandstone and layers of marl that are highly sensitive to water and wind erosion, so much so that the shape of the slope has evolved as a result of the sandstone caving in as the underlying marly layers eroded. The landscape of the clay hills is fairly gentle and the hills evolved as a result of intense surface erosion, generally shallow landslides and the formation of gullies. Quite near the plain, there is a rather pronounced limestone formation, which is characterised by fairly steep slopes and deep erosive incisions. The landscape is rather varied and uneven in areas where the gravitational layers crop out. There are alluvial terraces alongside the water courses in the hilly and mountainous areas and these are easy to identify because of the typical level profile abruptly interrupted by a large drop. Finally, the ancient alluvial fans, on which the Romans established their system of centuriation, and the areas preceding the coastal strip that have recently been reclaimed can be discerned in the alluvial deposits on the plain. In the hilly area, the land where most vine cultivation takes place has soils that are moderately to very deep, well-drained and have a texture ranging from medium to moderately fine; they are moderately alkaline, by and large calcareous or very calcareous, fairly poor in organic matter and have good available water capacity.
In terms of climate, the Winkler index values increase as one moves from the Apennines to the plain (1 500-2 200 GDD).
Historical and human factors relevant to the link
Winegrowing has a long tradition in the territory of the province of Forlì-Cesena, so much so that during the time of the Roman Empire, Pliny the Elder mentioned Cesena as a town producing excellent wine: the ‘Caesenas’ wines were among the ‘designations’ of the time. The name Galla Placidia has always been linked to the fine wines produced in the area surrounding Bertinoro, and in ‘Storia di Cesena dalla sua origine ai tempi di Cesare Borgia’ [The history of Cesena from its foundation to the time of Cesare Borgia] Raimondo Zazzeri recounts that, according to the chronicles of Cesena, the three brothers Costantino, Costanzo and Costante, heirs to the Costantino throne, had a predilection for Cesena wines for their Imperial Court, proving that the quality remained high in the area even during the period of Byzantine domination. Wine production in Forlì and Cesena must have held its own throughout the Dark Ages, given the numerous accounts of prospering vineyards and good wines since the 16th century. For example, in his ‘Descrittione di tutta Italia’ [Description of all Italy] (second half of the 16th century), Leandro Alberti notes that, in Romagna, countless hills covered in vines could be seen. His descriptions of a number of places often focus on the fact that they are surrounded by vineyards: Longiano is a noble castle surrounded on all sides by lovely rows of vines; as regards Cesena, he refers to climbing from the Via Aemilia above it in the first hills of the Apennines (which are covered in vines....); while Bertinoro is situated on a hill adorned on all sides by lovely vineyards, which produce good wines. Unfortunately, papal domination relegated Romagna to a state of backwardness which heavily restricted winegrowing too and, above all, oenology. However, this did not prevent local people from preserving and, where possible, improving their wine tradition.
A strong boost to the vine and wine sector came at the end of the 1970s with the restructuring of vineyards, the implementation of modern growing techniques and, above all, the birth of modern oenology.
8.1.   Forlì - Category: Wine (1)

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.
It is essential to choose the correct location for the vine varieties in order to meet their specific needs in terms of warmth, to ensure they ripen properly. The soils make it possible to obtain products with good structure and a pleasing aromatic profile. Consider Sangiovese, for example, which has a very strong fruitiness, predominantly cherry, when grown in the Cesena area (entirely marly-arenaceous formation), whereas it has a very clear hint of undergrowth when grown in the Forlì area.
In lowland soils, which tend to be more fertile, the growing technique helps in maintaining a good balance in the blend of musts and thus a good level of quality.
Moreover, the experience and expertise that local people have gained in vine cultivation and the production of wine, which have become embedded in a very strong local oenological tradition, should be added to this already favourable combination.

                  ‘Forlì’ white wines have a straw yellow colour of varying intensity, with reflections ranging from yellow, tone on tone, to greenish. The aromas are fine, with delicate floral notes and/or fruity notes that differ according to the grape variety or varieties in the blend. The taste ranges from dry to sweet, with good harmony, structure, freshness and flavour.

                  ‘Forlì’ 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. The latest technologies make it possible to better define this type with aromas ranging from floral to varying degrees of fruity.
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.

                  ‘Forlì’ 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 variation in temperature between day and night, particularly in the late summer / autumn period, and by the breezy conditions in the production area. 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.
Therefore, the causal link is based on the product’s specific quality that can be attributed to its geographical origin.
8.2.   Forlì - 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 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 rather late harvest, which particularly in the past was 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 fizzy wines. This common practice led the people of Romagna to appreciate both sweetish wines and dry wines, whether still, semi-sparkling or sparkling.
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 characteristics of these categories of grapevine products are influenced by the soil and climate conditions of the production area. The temperate, cool and breezy climate, the well-drained soils with sufficient availability of water owing to rainfall including in the summer months, 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, combined with the other quality and organoleptic characteristics that are specific to each variety and reflected in the wines made from them. Furthermore, the quality of the sparkling and semi-sparkling wines is closely linked to the area’s combination of varieties, which produces grapes whose characteristics make them technologically suitable for making these types of wines. This, combined with the producers’ know-how in choosing the cultivation and wine-making techniques through developing the methods for making semi-sparkling and sparkling wine and improving the more traditional methods (in the bottle) and/or using state-of-the-art equipment, helps to raise the quality of the end product.
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, the causal link is based on the product’s specific quality that can be attributed to its geographical origin.
8.3.   Forlì - 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.
The influence of the production area’s soil, climate and human factors on the characteristics of the product, described above for semi-sparkling and sparkling wines, also apply to partially fermented musts, whether white, red or rosé.
In particular, partially fermented grape musts are produced using the Charmat (or Martinotti) method, whereby grape must is partially fermented and its complete fermentation is prevented by means of filtration or centrifugation, and by using any other permitted treatments and practices, so as to confer on the end product freshness and intense fruity notes, combined with a moderate alcoholic strength.
The product has traditionally been present in the wine-growing sector. The grapes would be crushed directly in the field and then transferred to the wine cellars in barrels. When they arrived some of the sugar would already have fermented. This tradition is very old, and when the product was first marketed on a larger scale, it may have been as partially fermented must, especially of the Trebbiano Romagnolo variety.
In recent years, the production and marketing of partially fermented musts, whether white, red or rosé, have further increased in prestige. In addition to being stored in the cellars and then used to sweeten still, semi-sparkling and sparkling wines, they are also directly released for consumption as products in their own right.
Therefore, the causal link is based on specific product qualities that can be attributed to the geographical origin.
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 ‘Forlì’, 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:






 


Wine-making operations, including processing into semi-sparkling and sparkling wine, must be carried out within the demarcated geographical area set out in Article 6 above, in accordance with the area’s traditional practices. However, having taken into account locations where production has traditionally taken place, such wine-making operations may also be carried out throughout the region of Emilia-Romagna and, for semi-sparkling and sparkling wine, throughout the region of Emilia-Romagna and the neighbouring regions.





Link to the product specification


https://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/14278



(1)  Regulation (EU) 2024/1143 of the European Parliament and of the Council of 11.4.2024 on geographical indications for wine, spirit drinks and agricultural products, as well as traditional specialities guaranteed and optional quality terms for agricultural products, amending Regulations (EU) No 1308/2013, (EU) 2019/787 and (EU) 2019/1753 and repealing Regulation (EU) No 1151/2012 (OJ L, 2024/1143, 23.4.2024, ELI: http://data.europa.eu/eli/reg/2024/1143/oj).


ELI: http://data.europa.eu/eli/C/2024/3358/oj
ISSN 1977-091X (electronic edition)