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: 2025-04-16
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Emilia-Romagna, Italy, consumer information, designation of origin, labelling, product designation, quality control of agricultural products, red wine, rosé wine, sparkling wine, white wine








C_202502422EN.000101.fmx.xml












Official Journal of the European Union


EN
C series













C/2025/2422


16.4.2025






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/2025/2422)

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


                     ‘Colli di Scandiano e di Canossa’
                  


PDO-IT-A0305-AM02


Date of communication: 15 January 2025
                  


DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1.   Adding a further specification with regard to the sparkling wine category

Description:
A further specification has been added with regard to the ‘Colli di Scandiano e di Canossa’ sparkling wine category (‘vino spumante di qualità’ or VSQ’).
Reason:
The amendment has been made to describe more accurately the categories of sparkling wine produced.
The amendment concerns Articles 1 and 2 of the product specification.
2.   Adding new sparkling wine versions to some existing types

Description:
The quality sparkling wine category has been added for the following types: Lambrusco Grasparossa ‘Colli di Scandiano e di Canossa’, red Lambrusco Montericco ‘Colli di Scandiano e di Canossa’, rosé Lambrusco Montericco ‘Colli di Scandiano e di Canossa’ and Lambrusco ‘Colli di Scandiano e di Canossa’.
Reason:
The sparkling versions of the wines listed above have been included at the producer members' request as they are seeing an increasing interest and appreciation for these types on the Italian and international markets.
The amendment concerns Articles 1, 2 and 6 of the specification and the ‘Description of the wine(s)’ section of the single document.
3.   Editorial corrections

Description:
Editorial corrections have been made to various points of the specification.
Reason:
The changes have been made to make the text clearer and easier to read.
These changes concern Articles 5, 7 and 10 of the product specification.
4.   Fermentation and secondary fermentation

Description:
A paragraph on the production of ‘Colli di Scandiano e di Canossa’ PDO wines has been added, allowing the fermentation or secondary fermentation of the wines and of the products to be made into wine to be extended beyond the date of 31 December each year until 30 June of the following year.
Reason:
The amendment has been added to standardise production conditions throughout the Emilia Romagna region, factoring in the requirements of the Lambrusco vines and the traditional production techniques that have been built up over time in this region.
This amendment concerns Article 5 of the product specification.
5.   Defining the wines’ colour intensity

Description:
A paragraph defining the various wines’ maximum colorimetric intensity at each stage of production has been added.
Reason:
This amendment has been added to keep the wine and the products to be made into wine within a well-defined range of colorimetric intensity, in accordance with the tradition and authenticity of ‘Colli di Scandiano e di Canossa’ PDO wines. This is because in recent years it has been found that wine with the name ‘Colli di Scandiano e di Canossa’ with a higher colour intensity than that proposed by this amendment are treated at the marketing stage as mere subsidiary ingredients used to produce the blends to make the finished wines, rather than as products directly intended for bottling.
This amendment concerns Article 5 of the product specification.
6.   Correction of the characteristics when it is drunk

Description:
Some of the existing types’ characteristics when it is drunk have been corrected. Specifically, for sparkling wines, the terms relating to residual sugar have been amended to bring them into line with the legislation in force; for semi-sparkling wines, the descriptions have been simplified; for still wines, missing or more appropriate terms have been added. The characteristics of the new types of ‘spumante VSQ’ quality sparkling wine when they are drunk have been added. A paragraph has been added clarifying that the various wine types, with the exception of the wines in the ‘spumante’ sparkling category, may contain cloudiness due to residues from the fermentation process. A reference to the new types of sparkling wine – and to the characteristics of partially fermented grape must – has been added.
Reason:
This amendment was necessitated by the addition of the sparkling wine types and to remove terms that were inaccurate, vague or inconsistent with the product category and improve and update the product descriptions. A paragraph has also been added clarifying that the various wine types, with the exception of the wines in the ‘spumante’ sparkling category, may contain cloudiness, given the return to more artisanal wines and the production technique of secondary fermentation in the bottle without removing the fermentation lees.
The amendment concerns Article 6 of the specification and the ‘Description of the wine(s)’ section of the single document.
7.   Option to use the term ‘secondary fermentation in the bottle’ on the label

Description:
A paragraph has been added to allow the words ‘secondary fermentation in the bottle’ to be used on the label.
Reason:
This amendment has been made to properly inform consumers about the use of the production technique of secondary fermentation in the bottle to obtain semi-sparkling wines, which has made a comeback in recent years. In this technique, the fermentation lees are often left in the bottle, with the result that these residues may make the wines ‘cloudy’.
This amendment concerns Article 7 of the product specification.
8.   Increase the maximum capacity of the glass bottles in which the wine is sold for drinking

Description:
The maximum capacity of the glass bottles in which the wine is sold for drinking has been increased from 5 litres to 9 litres, with an explicit ban on the use of ‘dama’ bottles, i.e. demijohns.
Reason:
This amendment was necessary to give producers more commercial opportunities, since customers sometimes want bigger bottles, mainly for social and other special events. The 5-litre demijohn has been banned to preserve the bottle's traditional shape.
This amendment concerns Article 8(1) of the product specification.
9.   Closures

Description:
The paragraph on the permitted closures has been reworded with specifications on the use of screw caps, crown caps and flat corks bound with twine. In particular, the instructions for sealing ‘spumante’ sparkling types of wine have been written separately.
Reason:
This amendment was made to provide clarity on the types of closures allowed, to make it easier to read, prevent conflicting interpretations and prevent any possible confusion with the rules for semi-sparkling wines.
This amendment concerns Article 8 of the product specification.
10.   Updating of the link to the geographical environment

Description:
The article on the link with the geographical environment has not been amended, but it was decided to rewrite the single document section ‘Link with the geographical area’.
Reason:
To add the information already provided for in the product specification to the single document. This redrafting is therefore purely for reasons of consistency.
This amendment concerns the single document section ‘Link with the geographical area’.
SINGLE DOCUMENT
1.   Product name

Colli di Scandiano e di Canossa
2.   Geographical indication type

PDO – Protected Designation of Origin
3.   Categories of wine products







1.


Wine










5.


Quality sparkling wine










8.


Semi-sparkling wine










11.


Partially fermented grape must










15.


Wine from raisined grapes




3.1.   Combined Nomenclature code







—


22 – BEVERAGES, SPIRITS AND VINEGAR

                        2204  – Wine of fresh grapes, including fortified wines; grape must other than that of heading 2009




4.   Description of the wines

1.   
                              ‘Colli di Scandiano e di Canossa’ Sauvignon

CONCISE TEXTUAL DESCRIPTION
Colour: straw-yellow of varying intensity;
Bouquet: distinctive, pleasantly aromatic, delicate;
Taste: distinctive, dry, fresh, harmonious, with a finely balanced body, flavourful;
Minimum total alcoholic strength by volume: 10,50 % by vol.;
Minimum sugar-free extract: 16,0 g/l
May be cloudy due to fermentation residues. May have a slight hint of wood if barrel-aged.
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: 5,0 in grams per litre expressed as tartaric acid










—


Maximum volatile acidity (in milliequivalents per litre): —










—


Maximum total sulphur dioxide (in milligrams per litre): —




2.   Semi-sparkling Sauvignon ‘Colli di Scandiano e di Canossa’
                           

CONCISE TEXTUAL DESCRIPTION
Bubbles: lively, evanescent;
Colour: straw-yellow of varying intensity;
Bouquet: distinctive, pleasantly aromatic, delicate;
Taste: distinctive, dry, fresh, harmonious, with a finely balanced body, flavourful;
Minimum total alcoholic strength by volume: 10,50 % by vol.;
Minimum sugar-free extract: 16,0 g/l
May be cloudy due to fermentation residues. May have a slight hint of wood if barrel-aged.
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: 5,0 in grams per litre expressed as tartaric acid










—


Maximum volatile acidity (in milliequivalents per litre): —










—


Maximum total sulphur dioxide (in milligrams per litre): —




3.   
                              ‘Colli di Scandiano e di Canossa’ Sauvignon reserve

CONCISE TEXTUAL DESCRIPTION
Colour: straw-yellow of varying intensity;
Bouquet: distinctive, pleasantly aromatic with a slight hint of wood;
Taste: distinctive, dry, harmonious with a finely balanced body, flavourful with a slight hint of wood;
Minimum total alcoholic strength by volume: 11,00 % by vol.;
Minimum sugar-free extract: 16,0 g/l
May be cloudy due to fermentation residues.
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: 5,0 in grams per litre expressed as tartaric acid










—


Maximum volatile acidity (in milliequivalents per litre): —










—


Maximum total sulphur dioxide (in milligrams per litre): —




4.   Sauvignon passito ‘Colli di Scandiano e di Canossa’ (wine from raisined grapes)

CONCISE TEXTUAL DESCRIPTION
Colour: golden yellow tending to amber;
Bouquet: delicate, distinctive, harmonious, pleasant, fine;
Taste: pleasantly sweet, harmonious, full-bodied and velvety;
Minimum total alcoholic strength by volume: 16,00 % by vol.;
Minimum actual alcoholic strength by volume: 10,00 % by vol.;
Minimum sugar-free extract: 24,0 g/l
May be cloudy due to fermentation residues. May have a slight hint of wood if barrel-aged.
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 in grams per litre expressed as tartaric acid










—


Maximum volatile acidity (in milliequivalents per litre): —










—


Maximum total sulphur dioxide (in milligrams per litre): —




5.   Pinot ‘Colli di Scandiano e di Canossa’
                           

CONCISE TEXTUAL DESCRIPTION
Colour: straw yellow or pink;
Bouquet: intense, distinctive;
Taste: dry, harmonious, fresh, full-bodied, velvety;
Minimum total alcoholic strength by volume: 11,00 % by vol.;
Minimum sugar-free extract: 16,0 g/l.
May be cloudy due to fermentation residues. May have a slight hint of wood if barrel-aged.
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: 5,0 in grams per litre expressed as tartaric acid










—


Maximum volatile acidity (in milliequivalents per litre): —










—


Maximum total sulphur dioxide (in milligrams per litre): —




6.   Semi-sparkling Pinot ‘Colli di Scandiano e di Canossa’
                           

CONCISE TEXTUAL DESCRIPTION
Bubbles: lively, evanescent
Colour: straw yellow or pink;
Bouquet: intense, distinctive;
Taste: dry, harmonious, fresh;
Minimum total alcoholic strength by volume: 11,00 % by vol.;
Minimum sugar-free extract: 16,0 g/l.
May be cloudy due to fermentation residues. May have a slight hint of wood if barrel-aged.
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: 5,0 in grams per litre expressed as tartaric acid










—


Maximum volatile acidity (in milliequivalents per litre): —










—


Maximum total sulphur dioxide (in milligrams per litre): —




7.   
                              ‘Colli di Scandiano e di Canossa’ Pinot spumante

CONCISE TEXTUAL DESCRIPTION
Bubbles: fine and long-lasting;
Colour: straw yellow of varying intensity or pink;
Bouquet: distinctive, delicate, fine;
Taste: from zero dosage to dry, flavourful, fresh, harmonious;
Minimum total alcoholic strength by volume: 11,00 % by vol.;
Minimum sugar-free extract: 16,0 g/l.
May have a slight hint of wood if barrel-aged.
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: 5,5 in grams per litre expressed as tartaric acid










—


Maximum volatile acidity (in milliequivalents per litre): —










—


Maximum total sulphur dioxide (in milligrams per litre): —




8.   Chardonnay ‘Colli di Scandiano e di Canossa’
                           

CONCISE TEXTUAL DESCRIPTION
Colour: light straw-yellow
Bouquet: pleasant, delicate, fine, distinctive;
Taste: harmonious, dry, soft, velvety;
Minimum total alcoholic strength by volume: 11,00 % by vol.;
Minimum sugar-free extract: 16,0 g/l.
May be cloudy due to fermentation residues. May have a slight hint of wood if barrel-aged.
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: 5,0 in grams per litre expressed as tartaric acid










—


Maximum volatile acidity (in milliequivalents per litre): —










—


Maximum total sulphur dioxide (in milligrams per litre): —




9.   Semi-sparkling Chardonnay ‘Colli di Scandiano e di Canossa’
                           

CONCISE TEXTUAL DESCRIPTION
Bubbles: lively, evanescent;
Colour: light straw-yellow
Bouquet: pleasant, delicate, fine, distinctive;
Taste: harmonious, dry, distinctive;
Minimum total alcoholic strength by volume: 11,00 % by vol.;
Minimum sugar-free extract: 16,0 g/l.
May be cloudy due to fermentation residues. May have a slight hint of wood if barrel-aged.
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: 5,0 in grams per litre expressed as tartaric acid










—


Maximum volatile acidity (in milliequivalents per litre): —










—


Maximum total sulphur dioxide (in milligrams per litre): —




10.   Sparkling Chardonnay ‘Colli di Scandiano e di Canossa’
                           

CONCISE TEXTUAL DESCRIPTION
Bubbles: fine and long-lasting;
Colour: light straw-yellow
Bouquet: delicate, fine, distinctive;
Taste: from zero dosage to dry, flavourful, fresh, harmonious;
Minimum total alcoholic strength by volume: 11,00 % by vol.;
Minimum sugar-free extract: 16,0 g/l.
May have a slight hint of wood if barrel-aged.
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: 5,5 in grams per litre expressed as tartaric acid










—


Maximum volatile acidity (in milliequivalents per litre): —










—


Maximum total sulphur dioxide (in milligrams per litre): —




11.   Malvasia ‘Colli di Scandiano e di Canossa’
                           

CONCISE TEXTUAL DESCRIPTION
Colour: straw yellow of varying intensity;
Bouquet: distinctive, even intense;
Taste: aromatic, from dry to sweet, fresh, harmonious;
Minimum total alcoholic strength by volume: 10,50 % by vol.;
Minimum actual alcoholic strength by volume: 4,50 % by vol.;
Minimum sugar-free extract: 15,0 g/l.
May be cloudy due to fermentation residues. May have a slight hint of wood if barrel-aged.
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: 5,0 in grams per litre expressed as tartaric acid










—


Maximum volatile acidity (in milliequivalents per litre): —










—


Maximum total sulphur dioxide (in milligrams per litre): —




12.   Semi-sparkling Malvasia ‘Colli di Scandiano e di Canossa’
                           

CONCISE TEXTUAL DESCRIPTION
Bubbles: lively, evanescent;
Colour: straw yellow of varying intensity;
Bouquet: distinctive, even intense;
Taste: aromatic, from dry to sweet, fresh, harmonious;
Minimum total alcoholic strength by volume: 10,50 % by vol.;
Minimum actual alcoholic strength by volume: 7,00 % by vol.;
Minimum sugar-free extract: 15,0 g/l.
May be cloudy due to fermentation residues. May have a slight hint of wood if barrel-aged.
The above-mentioned characteristics when it is drunk also apply to the ‘partially fermented grape must’ product category, although for this category the taste is limited to ‘sweet’ and the actual alcoholic strength must be over 1 % vol. and less than three fifths of the total alcoholic strength by volume.
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: 5,0 in grams per litre expressed as tartaric acid










—


Maximum volatile acidity (in milliequivalents per litre): —










—


Maximum total sulphur dioxide (in milligrams per litre): —




13.   Sparkling Malvasia ‘Colli di Scandiano e di Canossa’
                           

CONCISE TEXTUAL DESCRIPTION
Bubbles: fine and long-lasting;
Colour: straw yellow of varying intensity;
Bouquet: distinctive, even intense;
Taste: from zero dosage to sweet, aromatic, fresh, harmonious;
Minimum total alcoholic strength by volume: 11,00 % by vol.;
Minimum actual alcoholic strength by volume: 6,00 % by vol.;
Minimum sugar-free extract: 15,0 g/l.
May have a slight hint of wood if barrel-aged.
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: 5,0 in grams per litre expressed as tartaric acid










—


Maximum volatile acidity (in milliequivalents per litre): —










—


Maximum total sulphur dioxide (in milligrams per litre): —




14.   Malvasia passito ‘Colli di Scandiano e di Canossa’
                            (wine made from raisined grapes)
CONCISE TEXTUAL DESCRIPTION
Colour: golden yellow tending to amber;
Bouquet: delicate, distinctive, harmonious, pleasant, fine, aromatic;
Taste: distinctive, sweet, harmonious, full-bodied, velvety;
Minimum total alcoholic strength by volume: 16,00 % by vol.;
Minimum actual alcoholic strength by volume: 10,00 % by vol.;
Minimum sugar-free extract: 24,0 g/l
May be cloudy due to fermentation residues. May have a slight hint of wood if barrel-aged.
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 in grams per litre expressed as tartaric acid










—


Maximum volatile acidity (in milliequivalents per litre): —










—


Maximum total sulphur dioxide (in milligrams per litre): —




15.   Spergola ‘Colli di Scandiano e di Canossa’
                           

CONCISE TEXTUAL DESCRIPTION
Colour: straw yellow of varying intensity, occasionally with a greenish sheen;
Bouquet: distinctive;
Taste: distinctive, from dry to sweet, harmonious;
Minimum total alcoholic strength by volume: 10,50 % by vol.;
Minimum actual alcoholic strength by volume: 5,50 % by vol.;
Minimum sugar-free extract: 16,0 g/l
May be cloudy due to fermentation residues. May have a slight hint of wood if barrel-aged.
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: 5,0 in grams per litre expressed as tartaric acid










—


Maximum volatile acidity (in milliequivalents per litre): —










—


Maximum total sulphur dioxide (in milligrams per litre): —




16.   Semi-sparkling Spergola ‘Colli di Scandiano e di Canossa’
                           

CONCISE TEXTUAL DESCRIPTION
Bubbles: lively, evanescent;
Colour: straw yellow of varying intensity, occasionally with a greenish sheen;
Bouquet: distinctive;
Taste: distinctive, from dry to sweet, harmonious;
Minimum total alcoholic strength by volume: 10,50 % by vol.;
Minimum actual alcoholic strength by volume: 7,00 % by vol.;
Minimum sugar-free extract: 16,0 g/l.
May be cloudy due to fermentation residues. May have a slight hint of wood if barrel-aged.
The above-mentioned characteristics when it is drunk also apply to the ‘partially fermented grape must’ product category, although for this category the taste is limited to ‘sweet’ and the actual alcoholic strength must be over 1 % vol. and less than three fifths of the total alcoholic strength by volume.
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: 5,0 in grams per litre expressed as tartaric acid










—


Maximum volatile acidity (in milliequivalents per litre): —










—


Maximum total sulphur dioxide (in milligrams per litre): —




17.   
                              ‘Colli di Scandiano e di Canossa’ Spergola spumante

CONCISE TEXTUAL DESCRIPTION
Bubbles: fine and long-lasting
Colour: straw yellow of varying intensity;
Bouquet: distinctive;
Taste: from zero dosage to sweet, distinctive, flavourful, fresh, harmonious with a finely balanced body;
Minimum total alcoholic strength by volume: 11,00 % by vol.;
Minimum actual alcoholic strength by volume: 5,50 % by vol.;
Minimum sugar-free extract: 16,0 g/l
May have a slight hint of wood if barrel-aged.
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: 5,0 in grams per litre expressed as tartaric acid










—


Maximum volatile acidity (in milliequivalents per litre): —










—


Maximum total sulphur dioxide (in milligrams per litre): —




18.   Spergola passito ‘Colli di Scandiano e di Canossa’ (wine made from raisined grapes)

CONCISE TEXTUAL DESCRIPTION
Colour: golden yellow
Bouquet: delicate, distinctive, harmonious, pleasant, fine;
Taste: sweet, harmonious, full-bodied, velvety;
Minimum total alcoholic strength by volume: 16,00 % by vol.;
Minimum actual alcoholic strength by volume: 10,00 % by vol.;
Minimum sugar-free extract: 24,0 g/l
May be cloudy due to fermentation residues. May have a slight hint of wood if barrel-aged.
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 in grams per litre expressed as tartaric acid










—


Maximum volatile acidity (in milliequivalents per litre): —










—


Maximum total sulphur dioxide (in milligrams per litre): —




19.   White and Classic white ‘Colli di Scandiano e di Canossa’
                           

CONCISE TEXTUAL DESCRIPTION
Colour: straw yellow of varying intensity;
Bouquet: distinctive, pleasantly aromatic;
Taste: distinctive, from dry to sweet, fresh, harmonious;
Minimum total alcoholic strength by volume: 10,50 % by vol.;
Minimum actual alcoholic strength by volume: 5,50 % by vol.;
Minimum sugar-free extract: 16,0 g/l
May be cloudy due to fermentation residues. May have a slight hint of wood if barrel-aged.
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: 5,0 in grams per litre expressed as tartaric acid










—


Maximum volatile acidity (in milliequivalents per litre): —










—


Maximum total sulphur dioxide (in milligrams per litre): —




20.   White and Classic white semi-sparkling ‘Colli di Scandiano e di Canossa’
                           

CONCISE TEXTUAL DESCRIPTION
Bubbles: lively, evanescent;
Colour: straw yellow of varying intensity;
Bouquet: distinctive, pleasantly aromatic;
Taste: distinctive, from dry to sweet, fresh, harmonious;
Minimum total alcoholic strength by volume: 10,50 % by vol.;
Minimum actual alcoholic strength by volume: 7,00 % by vol.;
Minimum sugar-free extract: 16,0 g/l.
May be cloudy due to fermentation residues. May have a slight hint of wood if barrel-aged.
The above-mentioned characteristics when it is drunk also apply to the ‘partially fermented grape must’ product category, although for this category the taste is limited to ‘sweet’ and the actual alcoholic strength must be over 1 % vol. and less than three fifths of the total alcoholic strength by volume.
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: 5,0 in grams per litre expressed as tartaric acid










—


Maximum volatile acidity (in milliequivalents per litre): —










—


Maximum total sulphur dioxide (in milligrams per litre): —




21.   White sparkling ‘Colli di Scandiano e di Canossa’
                           

CONCISE TEXTUAL DESCRIPTION
Bubbles: fine and long-lasting;
Colour: straw yellow of varying intensity;
Bouquet: pleasant, distinctive, slightly aromatic;
Taste: from zero dosage to sweet, distinctive, flavourful, fresh, harmonious, with a finely balanced body;
Minimum total alcoholic strength by volume: 11,00 % by vol.;
Minimum sugar-free extract: 16,0 g/l
May have a slight hint of wood if barrel-aged.
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: 5,0 in grams per litre expressed as tartaric acid










—


Maximum volatile acidity (in milliequivalents per litre): —










—


Maximum total sulphur dioxide (in milligrams per litre): —




22.   Lambrusco Grasparossa ‘Colli di Scandiano e di Canossa’
                           

CONCISE TEXTUAL DESCRIPTION
Colour: ruby red;
Bouquet: distinctly vinous and remarkably perfumed;
Taste: flavourful and harmonious, from dry to sweet;
Minimum total alcoholic strength by volume: 10,50 % by vol.;
Minimum actual alcoholic strength by volume: 5,50 % by vol.;
Minimum sugar-free extract: 16,0 g/l
May be cloudy due to fermentation residues. May have a slight hint of wood if barrel-aged.
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: 5,5 in grams per litre expressed as tartaric acid










—


Maximum volatile acidity (in milliequivalents per litre): —










—


Maximum total sulphur dioxide (in milligrams per litre): —




23.   Semi-sparkling Lambrusco Grasparossa ‘Colli di Scandiano e di Canossa’
                           

CONCISE TEXTUAL DESCRIPTION
Bubbles: lively, evanescent;
Colour: ruby red;
Bouquet: distinctly vinous and remarkably perfumed;
Taste: flavourful and harmonious, from dry to sweet;
Minimum total alcoholic strength by volume: 10,50 % by vol.;
Minimum actual alcoholic strength by volume: 7,00 % by vol.;
Minimum sugar-free extract: 16,0 g/l.
May be cloudy due to fermentation residues. May have a slight hint of wood if barrel-aged.
The above-mentioned characteristics when it is drunk also apply to the ‘partially fermented grape must’ product category, although for this category the taste is limited to ‘sweet’ and the actual alcoholic strength must be over 1 % vol. and less than three fifths of the total alcoholic strength by volume.
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: 5,5 in grams per litre expressed as tartaric acid










—


Maximum volatile acidity (in milliequivalents per litre): —










—


Maximum total sulphur dioxide (in milligrams per litre): —




24.   Sparkling Lambrusco Grasparossa ‘Colli di Scandiano e di Canossa’
                           

CONCISE TEXTUAL DESCRIPTION
Bubbles: fine, long-lasting
Colour: pink of varying intensity; ruby red to deep red
Bouquet: distinctive, ranging from fruity to floral;
Taste: from zero dosage to sweet, harmonious, fresh, distinctive;
Minimum total alcoholic strength by volume: 11,00 % by vol.;
Minimum actual alcoholic strength by volume: 5,50 % by vol.;
Minimum sugar-free extract: 16,0 g/l.
May have a slight hint of wood if barrel-aged.
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: 6,0 in grams per litre expressed as tartaric acid










—


Maximum volatile acidity (in milliequivalents per litre): —










—


Maximum total sulphur dioxide (in milligrams per litre): —




25.   Red and rosé Lambrusco Montericco ‘Colli di Scandiano e di Canossa’
                           

CONCISE TEXTUAL DESCRIPTION
Colour: red or rosé;
Bouquet: pleasant, distinctive, fruity, fresh;
Taste: distinctive, fresh, harmonious, with a finely balanced body, from dry to sweet;
Minimum total alcoholic strength by volume: 10,50 % by vol.;
Minimum sugar-free extract: 18,0 g/l for the red type; 15,0 g/l for the rosé type;
May be cloudy due to fermentation residues. May have a slight hint of wood if barrel-aged.
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: 6,0 in grams per litre expressed as tartaric acid










—


Maximum volatile acidity (in milliequivalents per litre): —










—


Maximum total sulphur dioxide (in milligrams per litre): —




26.   Red and rosé semi-sparkling Lambrusco Montericco ‘Colli di Scandiano e di Canossa’
                           

CONCISE TEXTUAL DESCRIPTION
Bubbles: lively, evanescent;
Colour: red or rosé;
Bouquet: pleasant, distinctive, fruity, fresh;
Taste: distinctive, fresh, harmonious, with a finely balanced body, from dry to sweet;
Minimum total alcoholic strength by volume: 10,50 % by vol.;
Minimum sugar-free extract: 18,0 g/l for the red wine and 15,0 g/l for the rosé.
May be cloudy due to fermentation residues. May have a slight hint of wood if barrel-aged.
The above-mentioned characteristics when it is drunk also apply to the ‘partially fermented grape must’ product category, although for this category the taste is limited to ‘sweet’ and the actual alcoholic strength must be over 1 % vol. and less than three fifths of the total alcoholic strength by volume.
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: 6,0 in grams per litre expressed as tartaric acid










—


Maximum volatile acidity (in milliequivalents per litre): —










—


Maximum total sulphur dioxide (in milligrams per litre): —




27.   Sparkling red and rosé Lambrusco Montericco ‘Colli di Scandiano e di Canossa’
                           

CONCISE TEXTUAL DESCRIPTION
Bubbles: fine, long-lasting
Colour: pink of varying intensity; ruby red to deep red;
Bouquet: distinctive, ranging from fruity to floral;
Taste: from zero dosage to sweet, harmonious, fresh, distinctive;
Minimum total alcoholic strength by volume: 10,50 % by vol.;
Minimum actual alcoholic strength by volume: 5,50 % by vol.;
Minimum sugar-free extract: 16,0 g/l.
May have a slight hint of wood if barrel-aged.
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: 6,0 in grams per litre expressed as tartaric acid










—


Maximum volatile acidity (in milliequivalents per litre): —










—


Maximum total sulphur dioxide (in milligrams per litre): —




28.   
                              ‘Colli di Scandiano e di Canossa’ Cabernet Sauvignon

CONCISE TEXTUAL DESCRIPTION
Colour: ruby red;
Bouquet: distinctive and with a whiff of nail polish;
Taste: harmonious, slightly tannic, dry, still;
Minimum total alcoholic strength by volume: 12,00 % by vol.
Minimum sugar-free extract: 21,0 g/l
May be cloudy due to fermentation residues. May have a slight hint of wood if barrel-aged.
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 in grams per litre expressed as tartaric acid










—


Maximum volatile acidity (in milliequivalents per litre): —










—


Maximum total sulphur dioxide (in milligrams per litre): —




29.   Reserve Cabernet Sauvignon ‘Colli di Scandiano e di Canossa’
                           

CONCISE TEXTUAL DESCRIPTION
Colour: ruby red;
Bouquet: distinctive, with a slight hint of wood;
Taste: dry, distinctive, harmonious, with a slight hint of wood;
Minimum total alcoholic strength by volume: 12,00 % by vol.;
Minimum sugar-free extract: 23,0 g/l
May be cloudy due to fermentation residues.
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 in grams per litre expressed as tartaric acid










—


Maximum volatile acidity (in milliequivalents per litre): —










—


Maximum total sulphur dioxide (in milligrams per litre): —




30.   Marzemino ‘Colli di Scandiano e di Canossa’
                           

CONCISE TEXTUAL DESCRIPTION
Colour: ruby red;
Bouquet: distinctive;
Taste: full-bodied, from dry to sweet;
Minimum total alcoholic strength by volume: 11,00 % by vol.;
Minimum actual alcoholic strength by volume: 5,50 % by vol.;
Minimum sugar-free extract: 20,0 g/l
May be cloudy due to fermentation residues. May have a slight hint of wood if barrel-aged.
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: 5,0 in grams per litre expressed as tartaric acid










—


Maximum volatile acidity (in milliequivalents per litre): —










—


Maximum total sulphur dioxide (in milligrams per litre): —




31.   Semi-sparkling Marzemino ‘Colli di Scandiano e di Canossa’
                           

CONCISE TEXTUAL DESCRIPTION
Bubbles: lively, evanescent;
Colour: ruby red;
Bouquet: distinctive, intense;
Taste: distinctive, harmonious, from dry to sweet;
Minimum total alcoholic strength by volume: 11,00 % by vol.;
Minimum actual alcoholic strength by volume: 7,00 % by vol.;
Minimum sugar-free extract: 20,0 g/l.
May be cloudy due to fermentation residues. May have a slight hint of wood if barrel-aged.
The above-mentioned characteristics when it is drunk also apply to the ‘partially fermented grape must’ product category, although for this category the taste is limited to ‘sweet’ and the actual alcoholic strength must be over 1 % vol. and less than three fifths of the total alcoholic strength by volume.
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: 5,0 in grams per litre expressed as tartaric acid










—


Maximum volatile acidity (in milliequivalents per litre): —










—


Maximum total sulphur dioxide (in milligrams per litre): —




32.   Young Marzemino ‘Colli di Scandiano e di Canossa’
                           

CONCISE TEXTUAL DESCRIPTION
Colour: ruby red;
Bouquet: vinous, intense, fruity;
Taste: pleasant, still;
Minimum total alcoholic strength by volume: 11,00 % by vol.;
Minimum sugar-free extract: 18,0 g/l
May be cloudy due to fermentation residues.
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: 5,0 in grams per litre expressed as tartaric acid










—


Maximum volatile acidity (in milliequivalents per litre): —










—


Maximum total sulphur dioxide (in milligrams per litre): —




33.   
                              ‘Colli di Scandiano e di Canossa’ Marzemino passito

CONCISE TEXTUAL DESCRIPTION
Colour: intense red;
Bouquet: fragrant, distinctive;
Taste: sweet and balanced;
Minimum total alcoholic strength by volume: 16,00 % by vol.;
Minimum actual alcoholic strength by volume: 10,00 % by vol.;
Minimum sugar-free extract: 27,0 g/l
May be cloudy due to fermentation residues. May have a slight hint of wood if barrel-aged.
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 in grams per litre expressed as tartaric acid










—


Maximum volatile acidity (in milliequivalents per litre): —










—


Maximum total sulphur dioxide (in milligrams per litre): —




34.   Malbo Gentile ‘Colli di Scandiano e di Canossa’
                           

CONCISE TEXTUAL DESCRIPTION
Colour: ruby red;
Bouquet: distinctive, intense;
Taste: distinctive, harmonious, from dry to sweet;
Minimum total alcoholic strength by volume: 11,00 % by vol.;
Minimum actual alcoholic strength by volume: 5,50 % by vol.;
Minimum sugar-free extract: 20,0 g/l.
May be cloudy due to fermentation residues. May have a slight hint of wood if barrel-aged.
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: 5,0 in grams per litre expressed as tartaric acid










—


Maximum volatile acidity (in milliequivalents per litre): —










—


Maximum total sulphur dioxide (in milligrams per litre): —




35.   Semi-sparkling Malbo Gentile ‘Colli di Scandiano e di Canossa’
                           

CONCISE TEXTUAL DESCRIPTION
Bubbles: lively, evanescent;
Colour: ruby red;
Bouquet: distinctive, intense;
Taste: distinctive, harmonious, from dry to sweet;
Minimum total alcoholic strength by volume: 11,00 % by vol.;
Minimum actual alcoholic strength by volume: 7,00 % by vol.;
Minimum sugar-free extract: 20,0 g/l.
May be cloudy due to fermentation residues. May have a slight hint of wood if barrel-aged.
The above-mentioned characteristics when it is drunk also apply to the ‘partially fermented grape must’ product category, although for this category the taste is limited to ‘sweet’ and the actual alcoholic strength must be over 1 % vol. and less than three fifths of the total alcoholic strength by volume.
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: 5,0 in grams per litre expressed as tartaric acid










—


Maximum volatile acidity (in milliequivalents per litre): —










—


Maximum total sulphur dioxide (in milligrams per litre): —




36.   Young Malbo Gentile ‘Colli di Scandiano e di Canossa’
                           

CONCISE TEXTUAL DESCRIPTION
Colour: red;
Bouquet: vinous, intense, fruity;
Taste: flavourful, still, sometimes lively;
Minimum total alcoholic strength by volume: 11,00 % by vol.;
Minimum sugar-free extract: 18,0 g/l
May be cloudy due to fermentation residues.
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: 5,0 in grams per litre expressed as tartaric acid










—


Maximum volatile acidity (in milliequivalents per litre): —










—


Maximum total sulphur dioxide (in milligrams per litre): —




37.   Raisined Malbo Gentile ‘Colli di Scandiano e di Canossa’
                           

CONCISE TEXTUAL DESCRIPTION
Colour: from rosé to red;
Bouquet: intense and complex;
Taste: sweet and balanced;
Minimum total alcoholic strength by volume: 16,00 % by vol.;
Minimum actual alcoholic strength by volume: 10,00 % by vol.;
Minimum sugar-free extract: 27,0 g/l
May be cloudy due to fermentation residues. May have a slight hint of wood if barrel-aged.
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 in grams per litre expressed as tartaric acid










—


Maximum volatile acidity (in milliequivalents per litre): —










—


Maximum total sulphur dioxide (in milligrams per litre): —




38.   Lambrusco ‘Colli di Scandiano e di Canossa’
                           

CONCISE TEXTUAL DESCRIPTION
Colour: from pink of varying intensity to red;
Bouquet: pleasant, distinctive from floral to fruity;
Taste: from dry to sweet, fresh, pleasant, distinctive;
Minimum total alcoholic strength by volume: 10,50 % by vol.;
Minimum actual alcoholic strength by volume: 5,50 % by vol.;
Minimum sugar-free extract: 18,0 g/l.
May be cloudy due to fermentation residues. May have a slight hint of wood if barrel-aged.
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: 5,5 in grams per litre expressed as tartaric acid










—


Maximum volatile acidity (in milliequivalents per litre): —










—


Maximum total sulphur dioxide (in milligrams per litre): —




39.   Semi-sparkling Lambrusco ‘Colli di Scandiano e di Canossa’
                           

CONCISE TEXTUAL DESCRIPTION
Bubbles: lively, evanescent;
Colour: from pink of varying intensity to red;
Bouquet: pleasant, distinctive from floral to fruity;
Taste: from dry to sweet, fresh, pleasant, distinctive;
Minimum total alcoholic strength by volume: 10,50 % by vol.;
Minimum actual alcoholic strength by volume: 7,00 % by vol.;
Minimum sugar-free extract: 18,0 g/l.
May be cloudy due to fermentation residues. May have a slight hint of wood if barrel-aged.
The above-mentioned characteristics when it is drunk also apply to the ‘partially fermented grape must’ product category, although for this category the taste is limited to ‘sweet’ and the actual alcoholic strength must be over 1 % vol. and less than three fifths of the total alcoholic strength by volume.
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: 5,5 in grams per litre expressed as tartaric acid










—


Maximum volatile acidity (in milliequivalents per litre): —










—


Maximum total sulphur dioxide (in milligrams per litre): —




40.   Sparkling Lambrusco ‘Colli di Scandiano e di Canossa’
                           

CONCISE TEXTUAL DESCRIPTION
Bubbles: fine, long-lasting
Colour: from pink of varying intensity to red;
Bouquet: distinctive, ranging from floral to fruity;
Taste: from zero dosage to sweet, fresh, distinctive;
Minimum total alcoholic strength by volume: 11,00 % by vol.;
Minimum actual alcoholic strength by volume: 5,50 % by vol.;
Minimum sugar-free extract: 16,0 g/l.
May have a slight hint of wood if barrel-aged.
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: 6,0 in grams per litre expressed as tartaric acid










—


Maximum volatile acidity (in milliequivalents per litre): —










—


Maximum total sulphur dioxide (in milligrams per litre): —




41.   Red ‘Colli di Scandiano e di Canossa’
                           

CONCISE TEXTUAL DESCRIPTION
Colour: red;
Bouquet: distinctive, fruity, floral;
Taste: dry, pleasant, full-bodied;
Minimum total alcoholic strength by volume: 11,50 % by vol.;
Minimum sugar-free extract: 20,0 g/l
May be cloudy due to fermentation residues. May have a slight hint of wood if barrel-aged.
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: 5,0 in grams per litre expressed as tartaric acid










—


Maximum volatile acidity (in milliequivalents per litre): —










—


Maximum total sulphur dioxide (in milligrams per litre): —




42.   Semi-sparkling red ‘Colli di Scandiano e di Canossa’
                           

CONCISE TEXTUAL DESCRIPTION
Bubbles: lively, evanescent;
Colour: red;
Bouquet: distinctive, fruity, floral;
Taste: dry, pleasant, full-bodied;
Minimum total alcoholic strength by volume: 11,50 % by vol.;
Minimum sugar-free extract: 20,0 g/l.
May be cloudy due to fermentation residues. May have a slight hint of wood if barrel-aged.
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: 5,0 in grams per litre expressed as tartaric acid










—


Maximum volatile acidity (in milliequivalents per litre): —










—


Maximum total sulphur dioxide (in milligrams per litre): —




43.   Young red ‘Colli di Scandiano e di Canossa’
                           

CONCISE TEXTUAL DESCRIPTION
Colour: red;
Bouquet: vinous, intense, fruity;
Taste: flavourful, still, sometimes lively;
Minimum total alcoholic strength by volume: 11,00 % by vol.;
Minimum sugar-free extract: 18,0 g/l
May be cloudy due to fermentation residues.
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: 5,0 in 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

—
5.2.   Maximum yields









1.


‘Colli di Scandiano e di Canossa’ in the Sauvignon, Pinot, sparkling Pinot, Chardonnay, sparkling Chardonnay, Cabernet Sauvignon, classic white and red types

                     15 000 kilograms of grapes per hectare












2.


‘Colli di Scandiano e di Canossa’ in the Malvasia, sparkling Malvasia, Lambrusco Grasparossa, Lambrusco Montericco, Marzemino, Malbo Gentile, Lambrusco, Spergola, sparkling Spergola, white and sparkling white types

                     16 000 kilograms of grapes per hectare












3.


‘Colli di Scandiano e di Canossa’ in the raisined Sauvignon, Malvasia, Marzemino, Malbo Gentile and Spergola types

                     10 000 kilograms of grapes per hectare




6.   Demarcated geographical area

The production area of the grapes for the production of musts and wines suitable for the ‘Colli di Scandiano e di Canossa’ designation of origin is located in the Emilia-Romagna region and comprises part of the province of Reggio Emilia. The production area comprises the administrative territories of the municipalities of Albinea, Quattro Castella, Bibbiano, Montecchio, S. Polo d’Enza, Canossa, Vezzano sul Crostolo, Viano, Scandiano, Castellarano and Casalgrande and part of the administrative territories of the municipalities of Reggio Emilia, Casina, S. Ilario d’Enza, Cavriago, all in the province of Reggio Emilia.
7.   Wine grape varieties

Ancellotta N. – Lancellotta
Cabernet Sauvignon R. – Cabernet
Chardonnay B
Croatina N. – Bonarda
Lambrusco Barghi N. – Lambrusco
Lambrusco Grasparossa N. – Groppello Grasparossa
Lambrusco Maestri N. – Groppello Maestri
Lambrusco Marani N. – Lambrusco
Lambrusco Montericco N. – Lambrusco
Lambrusco Salamino N. – Lambrusco
Malbo Gentile N.
Malvasia bianca di Candia B. – Malvoisier
Malvasia di Candia aromatica B. – Malvasia
Marzemino N. – Berzemino
Merlot N.
Perla dei vivi N.
Pinot bianco B. – Pinot
Pinot grigio – Pinot
Pinot nero N. – Pinot
Sangiovese N. – Sangioveto
Sauvignon B. – Sauvignon blanc
Sgavetta N.
Spergola B.
Termarina N.
Trebbiano Romagnolo B. – Trebbiano
8.   Description of the link(s)

8.1.   (A) Details of the geographical area

1)   Natural factors relevant to the link

The geographical area corresponding to the ‘Colli di Scandiano e di Canossa’ protected designation of origin is located in the central western part of the Emilia-Romagna region, in the province of Reggio Emilia, and covers a limited strip of land, stretching southwards, made up of hills and the adjoining plain, with an average altitude of 223 metres above sea level.
The demarcated area is characterised by:






—


a plain with a rugged relief that extends into the hills that mark its borders; the uneven terrain is caused by ancient alluvial sediments of varying textures, dating back to the Pleistocene epoch. These underlying sedimentary deposits are covered by very deep, developed and decarbonised soil with a moderately fine or fine texture, gravelly in places, with good or moderate oxygen availability. there are alluvial soils here and there that are more even, some of which are very recent and calcareous;










—


the low or moderately steep hills run mainly from north to south. Their soils form highly complex mosaics as a result of the highly variable local orographic factors, morphogenetic processes, the complexity of the underlying geological structure and the lithological variability. The soil has mainly formed from pelitic rock or from stratified rock with a high pelitic component. It is fine or moderately fine in texture, calcareous, of varying depths, and locally prone to hydrogeological instability and gully formation.




Most of the vineyard is located from 50 m to 500 m above sea level, but the area covered by the designation is fragmented at the top, where generally wooded (particularly above 600 metres) steep or very steep slopes of stratified rocks and soil that is mainly sandy or pelitic and variable in texture predominate.
The demarcated area is subject to subcontinental, temperate heat and sub-littoral Apennine type rainfall, which is most abundant and widespread in autumn, and at a minimum during the summer. Precipitation and days of rainfall increase with altitude, with an average value of 769 mm and 80 rainy days. In the foothills, the continental nature of the climate is mitigated by more abundant and widespread rainfall than on the inland plain, and by greater air flow, especially in the summer months. The climate is more variable in the hills. Valleys that are well exposed to the sun and protected from colder atmospheric wind currents are mild and dry, while the most exposed hilly slopes receive more wind and rainfall.
The geographical area for the ‘classic’ type refers to a narrower strip of land, which also comprises hills and foothills, located to the east and characterised by a slightly lower average altitude (192 m above sea level). Its soils are mainly used for agriculture and its average climate is warmer and drier.
8.2.   (A) Details of the geographical area

2)   Human factors relevant to the link

Accounts of vine cultivation spreading in the demarcated area date back to Roman times and the Middle Ages, in long-term lease contracts from the 9th and 10th centuries AD and from the biography of Matilde di Canossa. There are 16th century references to the types of wine produced in the memoirs of Bianca Cappello, the Grand Duchess of Tuscany, and in the ‘De naturali vinorum historia’ oenological work of Andrea Bacci. A variety of wines are produced in the area: semi-sparkling wines, liqueur wines and raisined wines, which are mainly white. At the beginning of the 19th century, Italian botanist and agronomist Filippo Re pointed out the importance of viticulture in the demarcated area, between Montecchio, ‘Sampolo-Bianello’, Reggio Emilia and Scandiano, emphasising the qualitative differences between one area and another and the importance of identifying and propagating the vines that produce the best wine on a particular soil.
In the 19th century, several authors, including Giambattista Venturi and Giorgio Gallesio, noted the importance and excellent quality of wines from Scandiano made from the Spergola grape varieties and other varieties such as Malvasia di Candia Aromatica. In 1874, the Società Enologica Scandianese (Scandiano Oenological Society) was established by Royal Decree.
In 1894, Augusto Pizzi listed and analysed the grapes of the numerous grape varieties found in the various areas between the plains, hills and mountains.
In the 20th century, in addition to the most valuable white wines, there was an increase in the production of table wine traditionally made from Lambrusco grapes, with particular reference to ‘Lambrusco di Montericco’ from the Montericco hills, lighter products made from Marzemino grapes and other products made from the numerous vine varieties grown (Pietro Fornaciari, 1924). A large part of the hills (around 18 000 ha of mixed farming) and the adjoining plains (mainly under vines) are given over to vineyards and numerous grape varieties are cultivated.
The development of oenology went hand in hand with the development of cooperative wineries, which improved and professionalised wine-making techniques and product quality. As winemaking evolved, so too did the vineyards. Vineyards under mixed cultivation shrank in size from 1960 onwards, giving way to vineyards specialising in particular vines, a prerequisite for a more specialised viticulture in the area.
The voluntary association for the protection of the typical ‘Bianco di Scandiano’ wine was established in 1964 and the ‘Bianco di Scandiano’ PDO for the semi-sparkling or natural sparkling types was approved by decree of the President of the Republic on 25 November 1976. The ‘Bianco di Scandiano’ wine protection association was established in 1977. The designation was changed to ‘Colli di Scandiano e di Canossa’ by Ministerial Decree on 20 September 1996 and covered several types of wine, both white and red.
It is evident that the human factor is essential for the designation, with regard to:






—


the grape varieties traditionally grown, mainly native to the local area or the Emilia-Romagna area (Spergola, Lambrusco di Montericco, Malbo Gentile, Sgavetta, Malvasia di Candia Aromatica, etc.), but also national and international varieties (Marzemino, Chardonnay, etc.);










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the traditional agronomic techniques deployed in the area, aimed at limiting yields and achieving the qualities laid down in the specification, and which contrive to maximise the influence of natural factors on the grapes;










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the wine-making methods, which have been built up over time in this region for the production of semi-sparkling and sparkling wines and partially fermented musts, as well as for the production of still wines, raisined wines (passiti) and young wines (novelli).




8.3.   (B) Details of the quality or characteristics of the product essentially or exclusively attributable to the geographical environment

The designation of origin ‘Colli di Scandiano e di Canossa’ refers to various types of white, red and rosé wines, traditionally semi-sparkling or sparkling, but also still, young, and raisined wines with their distinctive analytical and organoleptic characteristics.
The white wines are mainly made from native, local varieties such as the Spergola variety (White, Classic white and ‘Spergola’ types) or regional varieties such as Malvasia di Candia Aromatica, but also from international varieties, traditionally grown locally. Typically semi-sparkling and sparkling, they are characterised by their straw yellow colour, fresh and harmonious, with distinctive aromas and flavours, which are more aromatic if they are made from varieties of this quality, and more flavourful if they are sparkling.
The red and rosé wines include the following types:






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produced from the local and traditional Lambrusco grape varieties (rosé Lambrusco Montericco, red Lambrusco Montericco, Lambrusco Grasparossa and Lambrusco): semi-sparkling, perfumed, ranging from fruity to floral, with good acid content;










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produced from other grape varieties (including the native Malbo Gentile variety) that are better suited for the production of still wines, but also semi-sparkling wines, with a harmonious, soft and full-bodied, fruity taste.




In general, the grapes' natural acidity gives all the wines produced a pleasing vivacity and freshness. The traditional carbon dioxide content of most of the wines produced in the area contributes to their balanced taste.
The raisined (passito) wines are more full-bodied and velvety, and are white, rosé or red, depending on the grapes used, and sometimes aromatic, but always with a good acid content.
The young (novello) wines, which show the effect of carbonic maceration, have vinous and fruity aromas typical of the grape varieties from which they are made and intense flavour.
The reserve (riserva) wines display scents linked to the development of polyphenols and aromas during maturation and the mandatory barrel ageing.
The sweet wines, traditionally produced in this area, marry well with the bubbles, acidity and perfumes linked to the grape varieties and the natural environment. Partially fermented grape musts are typical and important for the types indicated in Article 6, characterised by low alcoholic strength and a powerful bouquet.
8.4.   (C) Description of the causal interaction between the details referred to in point (A) and those referred to in point (B)

The demarcated geographical area, made up of plain areas extending to the hills, and the foothills of the Apennines, together with their related valley network, has conditions of limited altitude above sea level such that the levels of sunshine and heat the vineyards need for the grapes to ripen perfectly are guaranteed. The area has a high average Winkler index, with 1 938 growing degree-days (GDD), and despite the area’s uneven relief, this falls below 1 700 growing degree-days only in a small western area along the Enza valley.
High growing degree-days are important for vine varieties that prefer low altitudes, such as Malvasia di Candia Aromatica and late-ripening Lambrusco varieties such as Lambrusco Grasparossa and Lambrusco di Montericco, thus making them richer in aromas and in polyphenols. These conditions are also ideal for structured still wines and young wines (novello).
At the same time, the distribution and volume of rainfall, which ranges from around 750 to 850 mm and increases southwards, even during the summer, contribute to good water availability in the soil. This makes it possible to produce wines with a good acidity content (including malic acid), which is necessary for the production of the area’s typical semi-sparkling and sparkling wines.
Specifically, the climatic conditions for the area's wines are best where the foothills open out onto the plain, where the south-facing aspects of the slopes meet the increased (and more widespread) wind and rain and the higher temperatures of the plain. The other factors that help the grapes ripen properly are the availability of water, which is also helped by the presence of rivers, streams or springs and deep soil, and the considerable influence of the wind, which reduces the possibility of mist forming or moisture stagnating (dangerous for varieties such as Spergola and Sauvignon that are susceptible to rot).
In the hilly areas, the best results are achieved by choosing the traditional varieties most suitable for these environments, the best exposures depending on the grapes to be grown, and focussing on less coloured but more aromatic grape varieties. Raisined wines are traditionally produced in the warmer, sunnier and windier areas.
Local gravel outcrops, especially in the west of the base of the Enza Valley, combined with climatic conditions of heat and wind, lead to moderate water stress that makes the product rich in mature, softer and less bitter polyphenols, and create an ideal environment for the ripening of Malvasia di Candia Aromatica, which has been planted for quite some time in these areas.
The area of the low hills to the east of the area in Scandiano has soil with good fertility and their own water reserve combined with a warm and windy climate and rainfall that is not high but is well-distributed. The Spergola variety has traditionally been widely cultivated in this area, particularly on slopes to the east or north-east, which are better suited to the production of sparkling products. This variety has historically been used to produce white Scandiano (Bianco di Scandiano), which if it is the classic designation can only be made in a restricted geographical subsection within the area.
The combination of fine-textured, poor soil on higher or lower slopes with sunny exposures helps to produce structured products with a higher alcohol content, also for the production of wines for ageing.
The abrupt variations in temperature between night and day during the grapes’ ripening period throughout the demarcated area produce aromatic wines with a high polyphenol content, closely linked to the organoleptic characteristics described in Article 6.
The spread of viticulture in this area, documented from Roman times through the Middle Ages and right up to the present day, which is tied up with the particular native grape varieties present, demonstrates a close link between environmental, and human factors and the wines produced on this land.
There is have evidence of the spread of various types of wines, especially white wines, in the demarcated area from 1580 in the memoirs of Bianca Cappello, Grand Duchess of Tuscany, who mentions ‘good wine from Scandiano’, and in the 1597 oenological work [De naturali vinorum historia] of Andrea Bacci, who mentions the production of fine, fragrant and semi-sparkling wines with golden bubbles, and from the beginning of the 19th century, in the works of Filippo Re, who wrote of sparkling wines and liqueur wines, asking: ‘Come now, who among you has not tasted, while passing through our hills, wine that now reminds him of generous Cyprus, steaming Champagne, delicate Tintillo and suchlike?’ Filippo Re emphasised the importance of harvesting the grapes when fully ripe, paying attention when transferring the wine or liquid from one vessel to another so as to preserve the aroma and the bubbles, and the practice of raisining the grapes in the sun or the wind.
Writing at the beginning of the 1800s, he noted that, taken as a whole, the different types of wines in Scandiano were perhaps the district’s main source of income and were commonly agreed to be the best of the region. In 1822, Giambattista Venturi praised the wines made from grapes left to dry in the sun for a month, then pressed and boiled on the stems, noting that of the 28 800 hl produced, three-quarters were exported for the price of 12 lire per ‘brenta’ (a measurement of a volume of 72 litres). In 1839 Giorgio Gallesio wrote of enjoying excellent wine with a white-gold colour varying in intensity, exquisite, dry, and as generous as Spanish and dessert wines. These wines, which could rival the most famous wines in Italy, were made from Spargolina, Occhio di gatto, Malvasia, Cedra, Squarciafoglia or Vernaccia grape varieties – the main grapes grown on the hills of Casalgrande, Vinazzano and Borzano – and it is these grapes that make Scandiano wines famous. Antoine Claude Pasquin, dit Valéry, librarian to the King of France, added to this praise, mentioning ‘vin blanc sucré de Scandiano’ (sweet white Scandiano wine) in his 1842 travellers’ guide.
The Società Enologica Scandianese established by the Royal Decree of 4 July 1874 was responsible for preparing, selling and promoting the wine, including for the universal exhibitions of Philadelphia and Paris, where the wine was awarded various prizes. In 1921, Giuseppe Borini promoted the wine and suggested the production of luxury wines in Scandiano to compete with French sparkling wines. The 20th century saw the spread of table wines (made chiefly from Lambrusco grapes) along with high-quality wines. In 1922, Adelio Franceschini and Vittorio Premuda described the wine-making techniques, also focusing on the significant production of partially fermented or rectified grape musts, and highlighting the danger of unfair competition between artificially carbonated wines and natural sparkling wines.
The development of oenology in this period was accompanied by the development of cooperative wineries, characterised by modern processing plants. These wineries elevated and professionalised wine-making techniques and product quality and were responsible for checking that the authentic wines produced and handed over to wine merchants were not subject to ‘cuts and concoctions’ that made the wine unrecognisable. They also aimed to optimize the quality of production in the field with adequate technical assistance. As winemaking evolved, so too did local viticulture. Specialising in particular vines led to a greater specificity of viticulture in the area.
The ‘Bianco di Scandiano’ PDO was established on 25 November 1976. This wine, produced in the semi-sparkling or natural sparkling types, is made mainly from Spergola or Spergolina grapes (which were mistakenly called Sauvignon at the time) with the remainder being the Malvasia di Candia and Trebbiano Romagnolo varieties.
The designation was changed to ‘Colli di Scandiano e di Canossa’ by Ministerial Decree on 20 September 1996 and covered various types, including both white and red wines.
The types it describes take account of the geographical environment and especially the tradition of the area. This is highlighted both by the products covered by the designation (with the related wine-growing and oenological practices adopted) and by the grape varieties used, many of which are native to the specific area or the Emilia-Romagna area, or are historically linked to the area.
The human factor is, therefore, intrinsic to the designation. Over the years there has been a positive and commendable trend towards seeking to produce wines of ever greater value and quality, as demonstrated by the renown acquired by ‘Colli di Scandiano e di Canossa’ PDO wines.
8.5.   
                              ‘Colli di Scandiano e di Canossa’ partially fermented grape must

The must from partially fermented white and red grapes grown on the hills and foothills as part of the traditional production of semi-sparkling and sweet wines typical of the area is of particular importance. The environmental conditions are indisputably linked to the rich perfumes, reminiscent of the aromas of the grapes, and the wine’s freshness.
With the birth of the cooperative wineries at the beginning of the 20th century, partially fermented or rectified grape musts took on a particular economic significance that has remained unchanged to this day.
9.   Essential further conditions (packaging, labelling, other requirements)

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Link to the product specification


http://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/22201



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


ELI: http://data.europa.eu/eli/C/2025/2422/oj
ISSN 1977-091X (electronic edition)