Publication of the communication of an approved standard amendment to a product specification of a geographical indication in accordance with Article 5(4) of Commission Delegated Regulation (EU) 2025/27
Date: 2025-04-30
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_202502595EN.000101.fmx.xml












Official Journal of the European Union


EN
C series













C/2025/2595


30.4.2025






Publication of the communication of an approved standard amendment to a product specification of a geographical indication in accordance with Article 5(4) of Commission Delegated Regulation (EU) 2025/27 (1)

(C/2025/2595)

COMMUNICATION OF APPROVAL OF A STANDARD AMENDMENT

(Article 24 of Regulation (EU) 2024/1143)



                     ‘Modena / di Modena’
                  


PDO-IT-A0347-AM03 – 10.2.2025
                  

1.   Name of product


               ‘Modena / di Modena’
            
2.   Geographical indication type







☒


Protected Designation of Origin (PDO)










☐


Protected Geographical Indication (PGI)










☐


Geographical Indication (GI)




3.   Sector







☐


Agricultural products










☒


Wines










☐


Spirit drinks




4.   Country to which the geographical area belongs

Italy
5.   Member State authority communicating the standard amendment

Ministry of Agriculture, Food Sovereignty and Forestry
6.   Qualification as standard amendment

As provided for in Article 12(d) of Implementing Regulation (EU) 2025/26, these amendments meet the definition of standard amendment in Article 24(4) of Regulation (EU) 2024/1143 since they do not come under the definitions in Article 24(3) of that Regulation. In other words:






—


they do not include a change in the name or in the use of name, or in the category of product;










—


they do not void the link to the geographical area referred to in the single document;










—


they do not entail further restrictions on the marketing of the product.




7.   Description of the approved standard amendment(s)

1.   Addition of a specification on the sparkling wine category

Description:
The category to which the ‘Modena’ sparkling wines belong has been specified (‘sparkling wines’ or ‘quality sparkling wines’).
Reason:
The amendment has been made to clarify the categories of sparkling wine produced.
The amendment concerns Article 1 of the product specification.
2.   Inclusion of grape varieties of the Lambrusco family in the combination of grape varieties for the Lambrusco, Rosso (red) and Rosato (rosé) types

Description:
The combination of grape varieties for the Lambrusco, Rosso and Rosato types has been amended to include varieties from the Lambrusco family. These varieties are included in the regional list of varieties that may be grown in the province of Modena and that are therefore grown.
Reason:
The amendment has been introduced in order to bring the provision into line with the regional register and to allow the producers concerned to increase the value of their products by using them for the ‘Modena / di Modena’ PDO rather than being obliged to classify them under the Emilia / dell’Emilia typical geographical indication.
The amendments concern Article 2 of the product specification and the ‘Wine grape varieties’ section of the single document.
3.   Reintroduction of the Grechetto Gentile variety to the combination of grape varieties for the Bianco (white) type

Description:
The Grechetto Gentile variety has been reintroduced to the combination of grape varieties for the Bianco type.
Reason:
The Grechetto Gentile variety was only removed from the combination of grape varieties for the Bianco type due to a transcription error. It should therefore be added back in to correct the error.
The amendment concerns Article 2 of the product specification and the ‘Wine grape varieties’ section of the single document.
4.   Correction relating to the additional varieties allowed for the Rosso and Rosato types

Description:
The paragraph on the additional varieties allowed for the Rosso and Rosato types has been corrected by deleting the reference to the Ancellotta and Fortana varieties and thus allowing all of the black grape varieties suitable for cultivation in the Emilia-Romagna region to be used.
Reason:
The amendment concerns Article 2 of the product specification.
5.   Updates and editorial corrections

Description:
References to legislation have been updated and editorial corrections have been made in various points of the specification.
Reason:
The changes have been made to include the correct references to legislation and to make the text clearer and easier to read.
The amendment concerns Article 5(2), Article 5(3), Article 7(1) and Article 10 of the product specification.
6.   Correction to the description of the production method with development in the bottle for sparkling and semi-sparkling wines

Description:
The description of the production method with development in the bottle for sparkling and semi-sparkling wines has been reworded to include the phrase ‘including with’.
Reason:
The purpose of the amendment is to clarify that, as regards the oenological practice of fermentation in the bottle, the use of the wording ‘fermentation in the bottle according to the traditional method’, ‘traditional method’, ‘classic method’ or ‘classic traditional method’ is to be regarded as optional under the conditions laid down, and not an obligation for producers.
The amendment concerns Article 5(3) of the product specification.
7.   Reduction of the maximum grape/wine processing yield

Description:
The maximum grape/wine processing yield, including any wine-making surplus, has been reduced from 80 % to 75 %, without prejudice to the limit of 70 % for finished wine eligible for the ‘Modena / di Modena’ PDO.
Reasons:
This amendment has been introduced in order to limit the production of wines bearing the name of the Lambrusco variety, including those obtained from the wine-making surplus under the ‘Modena / di Modena’ PDO, which must be reclassified as Lambrusco-type wines under the underlying Emilia typical geographical indication. The amendment is also intended to avoid the grapes being over-exploited.
This amendment concerns Article 5(5) of the product specification.
8.   Fermentation and secondary fermentation

Description:
A paragraph on the production of ‘Modena / di Modena’ PDO wines has been added, allowing the fermentation or secondary fermentation of the wines and products upstream of wines 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 region, factoring in the requirements of the Lambrusco variety and the traditional production techniques that have been built up over time in this region.
The amendment concerns Article 5(6) of the product specification.
9.   Definition of the colour intensity

Description:
A paragraph has been added to define the various wines’ maximum colorimetric intensity at each stage of production.
Reason:
This amendment has been added to keep the wine and the products upstream of wine within a well-defined range of colorimetric intensity, in accordance with the tradition and authenticity of ‘Modena / di Modena’ PDO wines. This is because in recent years it has been found that types of wine with the name ‘Modena / di Modena’ labelled with the Lambrusco variety and having 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.
The amendment concerns Article 5(7) of the product specification.
10.   Correction of the characteristics on consumption

Some of the characteristics on consumption of the existing types have been corrected and a paragraph has been added on the possibility for the various wine types – with the exception of those in the ‘quality sparkling wine’ category – to be cloudy due to fermentation residues.
Reason:
This amendment was necessary in order to remove terms that were inaccurate, vague or inconsistent with the product category and to improve and update the product descriptions. A paragraph has also been added on the possibility for the semi-sparkling and sparkling wines – with the exception of those in the ‘quality sparkling wine’ category – to be cloudy due to fermentation residues. This is in view of the return to the production technique of secondary fermentation in the bottle without removal of the fermentation lees.
The amendment concerns Article 6 of the product specification and the ‘Description of the wine(s)’ section of the single document.
11.   Deletion of the paragraph on the limits for total acidity and sugar-free extract

Description:
The paragraph that described the possibility for the Ministry to issue a decree amending the limits for total acidity and sugar-free extract has been deleted.
Reason:
The paragraph has been deleted as this provision has been superseded by the legislation in force.
The amendment concerns Article 6(2) of the product specification.
12.   Correction relating to the indication of sugar content on the label

Description:
The requirement to indicate sugar content on the label has been deleted for wines of the sparkling type.
Reason:
The requirement is not necessary.
The amendment concerns Article 7(2) of the product specification.
13.   Correction of the text to extend the use of the term ‘rosé’ – as an alternative to ‘rosato’ – to the Rosato Frizzante (semi-sparkling rosé) type

Description:
The current provision, which allows the term ‘rosé’ to be used on the label as an alternative to the mandatory term ‘rosato’, and which had been limited to the Rosato Spumante [sparkling rosé] types, has now also been extended to include the Rosato Frizzante types, with or without the name of the grape variety.
Reason:
The amendment has been made in order to meet the demands of the market and producers.
The amendment concerns Article 7(3) of the product specification.
14.   Possibility of using the term ‘rifermentazione in bottiglia’ (secondary fermentation in the bottle) on the label

Description:
A paragraph has been added to allow the term ‘rifermentazione in bottiglia’ to be used on the label.
Reason:
The amendment has been made in order to correctly inform consumers about the use of the production technique involving secondary fermentation in the bottle, which has been reintroduced in recent years, to obtain semi-sparkling wines. Often the fermentation lees are not removed from these wines, and the presence of these residues makes the wine appear ‘cloudy’.
The amendment concerns Article 7(4) of the product specification.
15.   Increase in the maximum capacity of the bottles in which the wines are released for consumption

Description:
The maximum capacity of the glass bottles in which the wines are released for consumption has been increased from 1,5 litres to 9 litres, with an explicit ban on the use of demijohn bottles.
Reason:
The amendment was necessary to give producers more commercial opportunities, since customers sometimes want bigger bottles, mainly for social occasions and other special events. The 5-litre demijohn has been banned to preserve the bottle’s traditional shape.
The amendment concerns Article 8(1) of the product specification.
16.   Closures

Description:
The paragraph on the permitted closures has been reworded with specifications on the use of screw caps, crown caps and standard corks bound with twine. In particular, the provision on sparkling wine types has been set out separately.
Reason:
The 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.
The amendment concerns Article 8(3) of the product specification.
17.   Updating of the link with the geographical environment

Description:
The article on the link with the geographical environment has been updated and amended to include information on the introduction of varieties from the Lambrusco family. These varieties are included in the regional list of varieties that may be grown in the province of Modena and that are therefore grown.
Reason:
The amendment to the article was necessary because of the introduction of new grape varieties to the combination of grape varieties. It was also considered necessary to rewrite the ‘Link with the geographical area’ section of the single document in order to bring it into line with the product specification. This rewriting is therefore a purely editorial change.
The amendment concerns Article 9 of the product specification and the ‘Link with the geographical area’ section of the single document.
SINGLE DOCUMENT
1.   Name(s)

Modena
di Modena
2.   Geographical indication type

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







4.


Sparkling wine










5.


Quality sparkling wine










8.


Semi-sparkling wine




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 wine(s)

—
1.   
                              ‘Modena’ Lambrusco Rosso Spumante (sparkling red)

BRIEF WRITTEN DESCRIPTION
Bubbles: fine and long-lasting;
Colour: ruby or garnet red of varying intensity;
Aroma: delicate, fragrant and broad with floral notes;
Taste: from dosaggio zero to sweet, fresh, harmonious with a delicate hint of yeast;
Minimum total alcoholic strength by volume: 11,00 %;
Minimum sugar-free extract: 18 g/l.
With the exception of the version produced in the ‘quality sparkling wine’ category, the wine 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: 5,5 in grams per litre expressed as tartaric acid










—


Maximum volatile acidity (in milliequivalents per litre): —










—


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




2.   
                              ‘Modena’ Lambrusco Rosato Spumante (sparkling rosé)

BRIEF WRITTEN DESCRIPTION
Bubbles: fine and long-lasting;
Colour: pink of varying intensity;
Aroma: Fragrant and distinctive with floral and fruity notes;
Taste: from dosaggio zero to sweet, fresh, harmonious with a delicate hint of yeast;
Minimum total alcoholic strength by volume: 11,00 %;
Minimum sugar-free extract: 16 g/l.
With the exception of the version produced in the ‘quality sparkling wine’ category, the wine 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: 5,5 in grams per litre expressed as tartaric acid










—


Maximum volatile acidity (in milliequivalents per litre): —










—


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




3.   
                              ‘Modena’ Rosso Spumante

BRIEF WRITTEN DESCRIPTION
Bubbles: fine and long-lasting;
Colour: ruby or garnet red of varying intensity;
Aroma: delicate, fragrant and broad with floral notes;
Taste: from dosaggio zero to sweet, fresh, harmonious with a delicate hint of yeast;
Minimum total alcoholic strength by volume: 11,00 %;
Minimum sugar-free extract: 18 g/l.
With the exception of the version produced in the ‘quality sparkling wine’ category, the wine 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: 5,5 in grams per litre expressed as tartaric acid










—


Maximum volatile acidity (in milliequivalents per litre): —










—


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




4.   
                              ‘Modena’ Rosato Spumante

BRIEF WRITTEN DESCRIPTION
Bubbles: fine and long-lasting;
Colour: pink of varying intensity;
Aroma: Fragrant and distinctive with floral and fruity notes;
Taste: from dosaggio zero to sweet, fresh, harmonious with a delicate hint of yeast;
Minimum total alcoholic strength by volume: 11,00 %;
Minimum sugar-free extract: 16 g/l.
With the exception of the version produced in the ‘quality sparkling wine’ category, the wine 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: 5,5 in grams per litre expressed as tartaric acid










—


Maximum volatile acidity (in milliequivalents per litre): —










—


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




5.   
                              ‘Modena’ Bianco Spumante (sparkling white)

BRIEF WRITTEN DESCRIPTION
Bubbles: fine and long-lasting;
Colour: straw yellow of varying intensity;
Aroma: delicate, fragrant and distinctive with floral and fruity notes;
Taste: from dosaggio zero to sweet, fresh, harmonious with a delicate hint of yeast;
Minimum total alcoholic strength by volume: 11,00 %;
Minimum sugar-free extract: 16 g/l.
With the exception of the version produced in the ‘quality sparkling wine’ category, the wine 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): —




6.   
                              ‘Modena’ Lambrusco Rosso Frizzante (semi-sparkling red)

BRIEF WRITTEN DESCRIPTION
Bubbles: lively, evanescent;
Colour: ruby or garnet red of varying intensity;
Aroma: delicate, fragrant and distinctive with floral notes;
Taste: from dry to sweet, fresh, flavourful;
Minimum total alcoholic strength by volume: 10,50 %;
Minimum sugar-free extract: 18 g/l.
The wine 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: 5,5 in grams per litre expressed as tartaric acid










—


Maximum volatile acidity (in milliequivalents per litre): —










—


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




7.   
                              ‘Modena’ Lambrusco Rosato Frizzante (semi-sparkling rosé)

BRIEF WRITTEN DESCRIPTION
Bubbles: lively, evanescent;
Colour: pink of varying intensity;
Aroma: pleasant, sharp, fragrant and distinctive with floral and fruity notes;
Taste: from dry to sweet, fresh, flavourful;
Minimum total alcoholic strength by volume: 10,50 %;
Minimum sugar-free extract: 16 g/l.
The wine 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: 5,5 in grams per litre expressed as tartaric acid










—


Maximum volatile acidity (in milliequivalents per litre): —










—


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




8.   
                              ‘Modena’ Lambrusco Novello Frizzante (semi-sparkling young)

BRIEF WRITTEN DESCRIPTION
Bubbles: lively, evanescent;
Colour: ruby or garnet red of varying intensity;
Aroma: vinous, intense and distinctive with floral and fruity notes;
Taste: full-bodied and fresh, flavourful, intense, harmonious;
Minimum total alcoholic strength by volume: 11,00 %;
Minimum sugar-free extract: 20 g/l.
The wine 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: 5,5 in grams per litre expressed as tartaric acid










—


Maximum volatile acidity (in milliequivalents per litre): —










—


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




9.   
                              ‘Modena’ Rosso Novello Frizzante (semi-sparkling young red)

BRIEF WRITTEN DESCRIPTION
Bubbles: lively, evanescent;
Colour: ruby or garnet red of varying intensity;
Aroma: vinous, intense and distinctive with floral and fruity notes;
Taste: full-bodied and fresh, flavourful, intense, harmonious;
Minimum total alcoholic strength by volume: 11,00 %;
Minimum sugar-free extract: 20 g/l.
The wine 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: 5,5 in grams per litre expressed as tartaric acid










—


Maximum volatile acidity (in milliequivalents per litre): —










—


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




10.   
                              ‘Modena’ Rosso Frizzante

BRIEF WRITTEN DESCRIPTION
Bubbles: lively, evanescent;
Colour: ruby or garnet red of varying intensity;
Aroma: delicate, fragrant and distinctive with floral notes;
Taste: from dry to sweet, fresh, flavourful, intense, harmonious;
Minimum total alcoholic strength by volume: 10,50 %;
Minimum sugar-free extract: 18 g/l.
The wine 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: 5,5 in grams per litre expressed as tartaric acid










—


Maximum volatile acidity (in milliequivalents per litre): —










—


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




11.   
                              ‘Modena’ Rosato Frizzante

BRIEF WRITTEN DESCRIPTION
Bubbles: lively, evanescent;
Colour: pink of varying intensity;
Aroma: pleasant, sharp, fragrant and distinctive with floral and fruity notes;
Taste: from dry to sweet, fresh, flavourful;
Minimum total alcoholic strength by volume: 10,50 %;
Minimum sugar-free extract: 16 g/l.
The wine 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: 5,5 in grams per litre expressed as tartaric acid










—


Maximum volatile acidity (in milliequivalents per litre): —










—


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




12.   
                              ‘Modena’ Bianco Frizzante (semi-sparkling white)

BRIEF WRITTEN DESCRIPTION
Bubbles: lively, evanescent;
Colour: straw yellow of varying intensity;
Aroma: delicate, fragrant and distinctive with floral and fruity notes;
Taste: from dry to sweet, fresh, harmonious;
Minimum total alcoholic strength by volume: 10,50 %;
Minimum sugar-free extract: 16 g/l.
The wine 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: 5,5 in grams per litre expressed as tartaric acid










—


Maximum volatile acidity (in milliequivalents per litre): —










—


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




5.   Wine-making practices

5.1.   Specific oenological practices









1.


‘Modena’ or ‘di Modena’
Specific oenological practice
These wines are produced using traditionally long-standing, faithful and established methods which only involve the practice of natural secondary fermentation in bottles and natural secondary fermentation by autoclaving, essential to providing ‘Modena’ / ‘di Modena’ PDO wines with their unique characteristics. The enrichment processes and the addition of expedition liqueur are permitted subject to compliance with the conditions and limits laid down in EU legislation.




5.2.   Maximum yields









1.


‘Modena’ Bianco

                     23 000 kilograms of grapes per hectare












2.


‘Modena’ Rosso

                     23 000 kilograms of grapes per hectare












3.


‘Modena’ Rosato

                     23 000 kilograms of grapes per hectare












4.


‘Modena’ Lambrusco

                     23 000 kilograms of grapes per hectare




6.   Demarcated geographical area

The production area comprises the entire administrative area of the municipalities of: Bastiglia, Bomporto, Campogalliano, Camposanto, Carpi, Castelfranco Emilia, Castelnuovo Rangone, Castelvetro di Modena, Cavezzo, Concordia sul Secchia, Finale Emilia, Fiorano Modenese, Formigine, Guiglia, Maranello, Marano sul Panaro, Medolla, Mirandola, Modena, Nonantola, Novi di Modena, Prignano sul Secchia, Ravarino, S. Cesario sul Panaro, S. Felice sul Panaro, S. Possidonio, S. Prospero, Sassuolo, Savignano sul Panaro, Serramazzoni, Soliera, Spilamberto and Vignola, all of which are located in the province of Modena.
7.   Wine grape varieties

Ancellotta N. – Lancellotta
Fortana N. – Uva d’oro
Lambrusco Barghi N. – Lambrusco
Lambrusco Benetti N. – Lambrusco
Lambrusco Grasparossa N. – Groppello Grasparossa
Lambrusco Maestri N. – Groppello Maestri
Lambrusco Marani N. – Lambrusco
Lambrusco Montericco N. – Lambrusco
Lambrusco Oliva N. – Lambrusco
Lambrusco Salamino N. – Lambrusco
Lambrusco Viadanese N. – Lambrusco
Lambrusco a Foglia Frastagliata N. – Enantio N.
Lambrusco del Pellegrino N. – Lambrusco
Lambrusco di Sorbara N. – Lambrusco
Malbo Gentile N.
Montù B. – Montuni
Pignoletto B. – Grechetto Gentile
Trebbiano Modenese B. – Trebbiano
Trebbiano Romagnolo B. – Trebbiano
Trebbiano Toscano B. – Procanico
8.   Description of the link(s)

8.1.   A) Details of the geographical area

1)   Natural factors relevant to the link
The province of Modena lies in the centre of the Italian region of Emilia. It shares all the climatic features of the Po Valley, though half the province extends into the Apennine foothills and mountains, resulting in considerable variations. The plain’s specific location at the foot of the Apennines results in a typical continental temperature range and rainfall, with hot summers and harsh winters. Humid winds from the south are generally dry by the time they reach the region, resulting in low rainfall, much lower than is recorded in central Italy, for example. The average values for light, temperature variation and precipitation confirm the highly continental nature of the climate, which is characterised by unevenly distributed rainfall with two peaks of dangerous hydrological excess (spring and autumn) and two periods of severe shortage (winter and summer). Rainfall in particular is much lower on the Modena plain than on the rest of the Emilia plain, particularly during summer months, so much so that natural rainfall does not on average provide more than half the water needed for growing crops. Over the centuries, farming in the Modena area has been made more difficult by the high clay content and compact nature of most of the soil, and these factors continue to pose one of the main challenges today. These geographical characteristics are described in Volume VI (‘The Duchy of Modena and Reggio’) of Giuseppe Gorani’s work ‘Italy in the 18th Century’, in the chapter on the geographical environment, which opens with the statement that ‘nature seems to have been particularly kind to the town and territory of the State of Modena’.
The soil has been kept natural and fertile mainly due to human intervention in the form of drainage channels, protection against flooding, and farming techniques and systems that use organic soil improvers to counter the disadvantages of the extremely high clay content of the province’s arable land.
2)   Human factors relevant to the link
Cato’s De Agri Cultura and Varro’s De Re Rustica both mention Vitis labrusca. Likewise Pliny, in Naturalis Historia, documents the features of the Vitis vinifera, stating that ‘their leaves, just like those of the Labrusca vines, turn the colour of blood before falling’. The treatise on agriculture written by Pier dè Crescenzi of Bologna in 1300 states that Labrusca grapes are ‘black, they give the wines colour and make them clear, yet they are placed whole and with crumpled stalks in the pots and do not spoil the taste of the wine’. This is the earliest documented record that grapes from these vines were first used to make wine in that period, which suggests that the vines were perhaps no longer quite so ‘wild’. It should not be forgotten that the ancient Labrusca vines were wild vines (Vitis vinifera sylvestris) or the vines of the self-seeding subspecies Vitis vinifera sativa, which grew on unfarmed land. This is why Lambrusco is considered to be one of the most native vine varieties in the world, as it stems from the genetic evolution of the Vitis vinifera sylvestris occidentalis, which was domesticated in the Modena area. Lambrusco wine was always greatly prized by the dukes. Two and a half centuries previously, in June 1430, Niccolò III d’Este ordered in one of his ‘holographs’ that ‘half of the duty for all wine brought from Modena to Paris should not be paid’, so as to facilitate trade in the wine. The most authoritative 19th century writers confirm that over the centuries, Modena became an area specialising in the production of fizzy wines that have gained a particular renown, with a tradition of production and consumption. The wines owe their characteristics exclusively or essentially to the environment, including all natural and human factors that define it. The historical origin of the term ‘Modena’ / ‘di Modena’ certainly goes back to the mid-19th century thanks to the production method for the typical semi-sparkling and sparkling red wine, which is the result of blending various Lambrusco varieties traditionally grown in the province of Modena. The wine obtained was named ‘Lambrusco di Modena’ after the provincial capital. The strong and significant commercial results, which have strengthened over more than a century of activity, have made ‘Lambrusco di Modena’ one of the leading wines produced in the province. The importance of human factors is particularly evident in the technical production aspects, which are relevant to the product specification.
Combination of varieties in the vineyards
Wines with the ‘Modena’ / ‘di Modena’ protected designation of origin must be obtained from grapes produced on vineyards where, within each holding, the following varieties are grown:
Lambrusco grape varieties: Lambrusco Grasparossa, Lambrusco Salamino, Lambrusco di Sorbara, Lambrusco Marani, Lambrusco Maestri, Lambrusco Montericco, Lambrusco Oliva, Lambrusco a Foglia Frastagliata, Lambrusco Viadanese, Lambrusco Barghi, Lambrusco Benetti, Lambrusco del Pellegrino, on their own or in combination, making up at least 85 % of the wine. Grapes from the varieties Ancellotta, Malbo Gentile and Fortana may be used, on their own or in combination, up to a maximum of 15 %;
White grape varieties: Montuni, Grechetto Gentile, Trebbiano (all varieties and clones suitable for growing in the Emilia-Romagna region), on their own or in combination, making up at least 85 % of the wine. Other non-aromatic white grape varieties suitable for growing in the Emilia-Romagna region may also be used, up to a maximum of 15 %.
Red and rosé grape varieties: Lambrusco Grasparossa, Lambrusco Salamino, Lambrusco di Sorbara, Lambrusco Marani, Lambrusco Maestri, Lambrusco Montericco, Lambrusco Oliva, Lambrusco a Foglia Frastagliata, Lambrusco Viadanese, Lambrusco Barghi, Lambrusco Benetti, Lambrusco del Pellegrino, at least 85 %. The rest may be made up of grapes from other black grape varieties suitable for cultivation in the Emilia-Romagna region, on their own or in combination.
Training methods
Modena’s soil and climate are conducive to natural vine growth. The winegrowers have opted for a system of permanent cordons with drooping branches, which can contain the vigorous growth of the plants. The training system also has to allow the buds to be evenly distributed, the plants to achieve their productive potential, radiant energy to be captured, and enough air and light to reach the bunches. The most commonly used training systems are the free cordon, the spurred cordon, the Geneva double curtain, the Guyot and the Sylvoz. Planting density ranges from 2 500-3 000 vines per hectare in lowland soils to 3 000-4 000 vines per hectare in the Apennine margin and ravines in the low Apennines.
The most commonly used rootstocks are: Kober5BB, SO4, 420A, 1103P.
Wine-making practices
These wines are produced using traditionally long-standing, faithful and established methods which only involve the practice of natural secondary fermentation in bottles and natural secondary fermentation by autoclaving, essential to providing ‘Modena’ / ‘di Modena’ PDO wines with their unique characteristics. The enrichment processes and the addition of expedition liqueur are permitted subject to compliance with the conditions and limits laid down in EU legislation.
In their works, the Latin authors Cato, Pliny and Columella describe the production of a fizzy wine (Lambrusco) capable of frothing, which suggests a semi-sparkling wine.
However, the biological process and the chemical nature of alcoholic fermentation and other related aspects of winemaking were not properly understood until scientific knowledge developed from the late 17th century until the end of the 19th century. Other discoveries were, however, needed to ensure that all the carbon dioxide produced during fermentation remained dissolved in the wine. This required a container that was able to withstand the pressure and a cap that could prevent it from escaping. These were developed between the late 17th century and early 18th century. This preference for producing semi-sparkling white and red wines was recorded by successive authors in the 17th and 18th centuries, until this long process of genetic evolution led to a better identification of the white and in particular the red varieties of the wild Latini vines (the family of Lambruscos from the Modena area) described by 19th centuries ampelographers (in particular Acerbi, Mendola and Agazzotti). In addition to these technological advances, there was also a major change in climate (the Little Ice Age) which led to cold and wet autumns, delayed ripening and incomplete fermentation that required secondary fermentation in barrels, which broke as a result. From the mid-19th century to the mid-20th century, secondary fermentation in the bottle was the most common method for producing natural semi-sparkling Lambrusco in large quantities. This produced a cloudy, semi-sparkling Lambrusco without disgorgement, and represented the bulk of production. The first winery producing semi-sparkling Lambrusco in Emilia started operating in Modena in 1860. However, the production of the best-quality wines involved the removal of the lees with methods that reduced the loss of quality and quantity, first using isobaric decanting machines (developed by Martinotti in the late 19th century). Nowadays, for the production of semi-sparkling and sparkling wine with secondary fermentation in the bottle, the deposit of yeast lees is removed by allowing it to settle towards the cap and freezing the neck of the bottle.
8.2.   B) Details of the quality and characteristics of the product essentially or exclusively attributable to the geographical environment

The ‘Modena’ / ‘di Modena’ PDO refers to the production of red wine with the option to mention the Lambrusco grape variety or with reference to the two types ‘Rosso’ and ‘Rosato’, and to the production of white wine with reference to the ‘Bianco’ type. From an analytical and organoleptic point of view, these wines have very clear and specific characteristics, as described in Article 6 of the product specification, which mean that they can be clearly identified and are typical of the local area.
The grapes produced in the Modena area result in ruby-coloured red wines and strongly coloured red wines tending to purplish with medium to high acidity and medium to low structure. The white wines are straw yellow in colour with good acidity and medium structure.
The freshness and fragrance of the aroma with floral and fruity notes help to ensure a balanced taste.
8.3.   C) Description of the causal interaction between the details referred to in point (A) and those referred to in point (B)

Winegrowing in Modena is of great socio-economic importance. This is associated with the production of sparkling and semi-sparkling wines. The land is the most important environmental factor in ensuring a balance between vegetal growth and grape yield and the quality of the wine. Although there is some variation owing to the environment and farming methods, agricultural land in Modena can be regarded as extremely fertile, and falls within the following three categories:






a)


loose soil, yellow or reddish in colour, with low levels of lime and often also total and assimilable phosphorus, located at foothill level but also at higher altitudes. The soil on the plains is known as ‘partially decarbonated soil of the foothill plains’, whereas the two types of soil at higher altitudes are known as ‘soil with low levels of limestone from the Apennine margin’ and ‘limestone soil of the lower Apennines locally associated with gullies’;










b)


medium-textured soil, excellent both in terms of physical and chemical properties, originating from the flooding of the Secchia and Panaro rivers, located on the central plain and which can be classified as ‘limestone fluvial ridges with Sant’Omobono silty clay-loam soils’;










c)


clayey soils, very compact but fertile and rich in chemical substances, which constitute the majority of the plain with soils known as ‘clayey soils of the drained valleys’.




The lowland soils form part of the flood plains from the Pleistocene and Holocene ages, while the hilly and mountainous terrain is typical of the Cretaceous and Eocene ages, and is very rich in fine and colloidal components. The soils of the plains are practically free from the coarse skeleton often found in cultivated hilly and mountain areas in the form of fragments of breccia rock, which have the potential to hinder normal farming operations.
On the central plain of the province of Modena, characterised by ‘Sant’Omobono silty clay-loam’ soils, the Winkler index ranges from 1 900 to 2 000 degree-days, with precipitation of around 450 mm between April and October. The vineyards are vigorous, with medium-high yields. The grapes produced in this area produce a wine that is moderately coloured, rather unstructured, with moderate alcoholic strength, good acidity and very clear floral and fruity notes. On the plain in the northern part of the province of Modena, where the soils known as ‘clayey soils of the drained valleys’ predominate, the Winkler index ranges from 1 900 to 2 000 degree-days, with precipitation of around 450 mm between April and October. The vineyards are vigorous, with constant yields. The grapes produced in this area produce a wine that is strongly coloured, with good structure, a soft body, medium acidity and clear fruity notes. On the plain in the southern part of the province of Modena, where the soils known as ‘partially decarbonated soil of the foothill plains’ predominate, the Winkler index ranges from 2 169 to 2 193 degree-days. Average precipitation in the period from April to October is 437-449 mm. The foothills and hills of the province of Modena are characterised by the types of soil known as ‘soil with low levels of limestone from the Apennine margin’ and ‘limestone soil of the lower Apennines locally associated with gullies’. The Winkler index varies from 1 890 degree-days in the Vignola area at an altitude of 120-125 m to 2 028 degree-days in Levizzano Rangone at an altitude of 135 m. The grapes, grown in these areas result in a structured, red-coloured wine tending towards purple, with soft body, low acidity and very clear fruity notes. The history of Lambrusco and of the production of semi-sparkling wines in Modena is long-standing, and includes the fascinating first accounts by classical poets and writers (Virgil, Cato and Varro) which spoke of the ‘
                  Labrusca vitis
                  ’, a wild vine found at the edges of the fields and producing sour-tasting grapes. Lambrusco is a red wine that can be semi-sparkling or sparkling, is bright ruby red in colour and should be served at 12-14 °C in order to fully deliver its fragrances and aromas. It originated in Modena, and from there has spread to national and foreign markets. There are a number of factors which highlight the importance of winegrowing in Modena: 7 620 hectares of areas under vines, 87 % of which are Lambrusco varieties; the oldest winery in Emilia-Romagna; the presence of the oldest cooperative winery in Italy; three cooperative wineries that have celebrated the centenary of their foundation; and above all the fact that the production of PDO and PGI wines predominates in Modena. The protected designation of origin allows producers from Modena to make a statement to consumers that their products tell more of a story than others: where they come from, how they are processed, and the characteristics and special features setting them apart from those that cannot be identified as belonging to a well-defined area.
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/22200



(1)  Commission Delegated Regulation (EU) 2025/27 of 30 October 2024 supplementing Regulation (EU) 2024/1143 of the European Parliament and of the Council with rules concerning the registration and the protection of geographical indications, traditional specialities guaranteed and optional quality terms and repealing Delegated Regulation (EU) No 664/2014 (OJ L, 2025/27, 15.1.2025, ELI: http://data.europa.eu/eli/reg_del/2025/27/oj).


ELI: http://data.europa.eu/eli/C/2025/2595/oj
ISSN 1977-091X (electronic edition)