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: 2025-06-26
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Italy, Latium, consumer information, designation of origin, labelling, product designation, quality control of agricultural products, red wine, rosé wine, sparkling wine, white wine








C_202503452EN.000101.fmx.xml












Official Journal of the European Union


EN
C series













C/2025/3452


26.6.2025






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/2025/3452)

COMMUNICATION OF APPROVAL OF A STANDARD AMENDMENT

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



                     ‘Roma’
                  


PDO-IT-A0759-AM03 8.4.2025
                  

1.   Name of the product


               ‘Roma’
            
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

It is confirmed that the approval and the communication of this standard amendment meet the conditions for approval of a standard amendment under Regulation (EU) 2024/1143 and the provisions adopted pursuant thereto. Furthermore, this amendment meets the definition of 'standard amendment' in Article 24(4) of Regulation (EU) 2024/1143, since it is not one of the cases provided for in Article 24(3) of that Regulation.
7.   Description of the approved standard amendment(s)

1.   Introduction and renaming of some types of wine and sparkling wine

Three new types of grapevine product have been added to the categories currently covered by the ‘Roma’ PDO:






—



                        ‘Bianco riserva’ and ‘Classico bianco riserva’ (wine category);










—



                        ‘Spumante rosato’ (sparkling wine category).





                  ‘Romanella spumante’ (sparkling wine category) has also been renamed as ‘spumante’.
This amendment concerns Articles 1, 2, 4, 5, 6, 7 and 9 of the product specification and includes a change to single document section 4: ‘Description of the wines’.
2.   Combination of grape varieties in the vineyards

A description of the combination of grape varieties in the vineyards has been included, with reference to the new type ‘spumante rosato’ (sparkling wine category).
Furthermore, regarding the single-variety types ‘Malvasia puntinata’ and ‘Bellone’ (wine category), it is specified for clarification purposes that the minimum percentage limit of 85 % of Malvasia puntinata or Bellone varieties refers to the composition of the holdings’ vineyards (and not, therefore, to the composition of a single plot under vines).
This amendment concerns Article 2 of the product specification and does not entail any change to the single document.
3.   Maximum grape yield per hectare, minimum natural alcoholic strength by volume of the grapes and planting density in the vineyards

The maximum grape yield per hectare and minimum natural alcoholic strength by volume of the grapes have been added for the new type ‘spumante rosato’ (sparkling wine category).
Furthermore, for all wine products designated by the ‘Roma’ PDO, the current minimum planting density in the vineyards has been raised from 3 000 to 4 000 plants per hectare depending on planting distance, with vines as the sole crop.
This amendment concerns Article 4 of the product specification and includes a change to single document section 5.2 (‘Winemaking practices - maximum yields’).
4.   Derogation concerning production in the demarcated geographical area

Under Article 5(1) of Delegated Regulation (EU) 2019/33, winemaking, conversion into sparkling wine and bottling are at present authorised in the municipality of Aprilia in the province of Latina. As a result of the amendment to the specification, these processes (winemaking, conversion into sparkling wine and bottling) are also authorised in the municipality of Cisterna di Latina in the province of Latina, which – in accordance with national provisions – constitutes an administrative unit adjacent to the demarcated geographical area.
This amendment concerns Article 5 of the product specification and includes a change to single document section 9 (‘Further conditions’).
5.   Specification of the techniques for producing sparkling wines

The techniques used to make sparkling wines are those permitted for this category under the legislation in force. It is therefore made clear that sparkling wines are produced by fermentation in autoclaves (‘Martinotti or Charmat method’) or in the bottle (‘classic method’).
This amendment concerns Article 5 of the product specification and does not entail any change to the single document.
6.   Ageing period for ‘rosso riserva’ and ‘bianco riserva’ wines

At present, the minimum ageing period for ‘rosso riserva’ (wine category) is 24 months from harvesting. As a result of the amendment it is specified that, during that period, the wine must be aged for at least 9 months in wooden containers with a capacity of at least 499 litres.
In addition, a minimum ageing period of 12 months from harvesting (including at least 4 months of ageing in the bottle) has been specified for the new ‘bianco riserva’ type (wine category).
This amendment concerns Article 5 of the product specification and does not entail any change to the single document.
7.   Date of placing on the market

The provisions on the dates for making wine products covered by the ‘Roma’ PDO available on the market have been deleted.
This amendment concerns Article 5 of the product specification and includes a change to single document section 9 (‘Further conditions’).
8.   Characteristics of wine when consumed

Characteristics when consumed are set out for the new types ‘bianco riserva’, ‘Classico bianco riserva’ (wine category) and ‘spumante rosato’ (sparkling wine category).
Values for the minimum sugar-free extract have been increased for the following types of wine: bianco (also Classico), Bellone (also Classico), Malvasia puntinata (also Classico), rosso (also Classico) and rosso riserva (also Classico).
The taste characteristics have been amended (the words ‘dry to medium dry’ have replaced ‘dry’) for the following types of wine: bianco (also Classico), Bellone (also Classico), Malvasia puntinata (also Classico), rosso (also Classico), rosso riserva (also Classico) and rosato (also Classico).
The taste characteristics have been amended for ‘spumante’ (the words ‘zero dosage’ have replaced ‘brut’).
References to possible hints of wood have been added for wines and to cloudiness for sparkling wines.
This amendment concerns Article 6 of the product specification and includes a change to single document section 4 (‘Description of the wine(s)’).
9.   Labelling and presentation

The term ‘Romanella’ may be used in the labelling and presentation of ‘spumante’.
In addition, it is forbidden to use the words ‘dry’, ‘medium sweet’ and ‘medium dry’ for the following types of wine: bianco (also Classico), bianco riserva (also Classico), Malvasia puntinata (also Classico), Bellone (also Classico), rosso (also Classico), rosso riserva (also Classico) and rosato.
This amendment concerns Article 7 of the product specification and does not entail any change to the single document.
10.   Packaging

The volumes of glass bottles for grapevine products covered by the ‘Roma’ PDO have been specified.
This amendment concerns Article 8 of the product specification and does not entail any change to the single document.
11.   References and contact details of the delegated body

The references and contact details of the delegated body responsible for verifying compliance with the specification have been amended.
This amendment concerns Article 10 of the product specification and does not entail any change to the single document.
SINGLE DOCUMENT
1.   Name(s)

Roma
2.   Geographical indication type

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







1.


Wine










4.


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.   Roma bianco (also Classico)

BRIEF WRITTEN DESCRIPTION
Fresh, balanced wine.
Colour: straw yellow, occasionally with greenish tints.
Aroma: delicate, ethereal.
Taste: dry to medium dry, flavourful, harmonious, occasionally with floral and fruity notes.
Minimum total alcoholic strength by volume: 12,00 %
Minimum sugar-free extract: 19,00 g/l.
Wines stored in wooden containers may have a slightly woody aroma and/or taste.
Any analytical parameters not shown in the table below comply with the limits laid down in national and EU legislation.
General analytical characteristics






—


Maximum total alcoholic strength (in % volume): —










—


Minimum actual alcoholic strength (in % volume): —










—


Minimum total acidity: 4,5 grams per litre expressed as tartaric acid










—


Maximum volatile acidity (in milliequivalents per litre): —










—


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




2.   Roma Bianco amabile (also Classico)

BRIEF WRITTEN DESCRIPTION
Colour: straw yellow, occasionally with greenish tints.
Aroma: fruity, delicate, fine.
Taste: medium sweet, flavourful, harmonious.
Minimum total alcoholic strength by volume: 12,50 %
Minimum sugar-free extract: 20,00 g/l.
Wines stored in wooden containers may have a slightly woody aroma and/or taste.
Any analytical parameters not shown in the table below comply with the limits laid down in national and EU legislation.
General analytical characteristics






—


Maximum total alcoholic strength (in % volume): —










—


Minimum actual alcoholic strength (in % volume): —










—


Minimum total acidity: 4,5 grams per litre expressed as tartaric acid










—


Maximum volatile acidity (in milliequivalents per litre): —










—


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




3.   Roma bianco riserva (also Classico)

BRIEF WRITTEN DESCRIPTION
Colour: straw yellow of varying intensity.
Aroma: delicate, ethereal.
Taste: dry to medium-dry, harmonious.
Minimum total alcoholic strength by volume: 12,50 %
Minimum sugar-free extract: 19,00 g/l.
Wines stored in wooden containers may have a slightly woody aroma and/or taste.
Any analytical parameters not shown in the table below comply with the limits laid down in national and EU legislation.
General analytical characteristics






—


Maximum total alcoholic strength (in % volume): —










—


Minimum actual alcoholic strength (in % volume): —










—


Minimum total acidity: 4,5 grams per litre expressed as tartaric acid










—


Maximum volatile acidity (in milliequivalents per litre): —










—


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




4.   Roma Bellone (also Classico)

BRIEF WRITTEN DESCRIPTION
Fresh, balanced wine.
Colour: straw yellow, occasionally with greenish tints.
Aroma: characteristic of the variety, fine, pleasant, with floral and fruity notes.
Taste: dry to medium dry, balanced, flavourful, pleasant.
Minimum total alcoholic strength by volume: 12,00 %
Minimum sugar-free extract: 19,00 g/l.
Wines stored in wooden containers may have a slightly woody aroma and/or taste.
Any analytical parameters not shown in the table below comply with the limits laid down in national and EU legislation.
General analytical characteristics






—


Maximum total alcoholic strength (in % volume): —










—


Minimum actual alcoholic strength (in % volume): —










—


Minimum total acidity: 4,5 grams per litre expressed as tartaric acid










—


Maximum volatile acidity (in milliequivalents per litre): —










—


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




5.   Roma Malvasia puntinata (also Classico)

BRIEF WRITTEN DESCRIPTION
Fresh, balanced wine.
Colour: straw yellow of varying intensity.
Aroma: characteristic of the variety, pleasant, fine, with floral and fruity notes.
Taste: dry to medium dry, balanced, smooth.
Minimum total alcoholic strength by volume: 12,00 %
Minimum sugar-free extract: 19,00 g/l.
Wines stored in wooden containers may have a slightly woody aroma and/or taste.
Any analytical parameters not shown in the table below comply with the limits laid down in national and EU legislation.
General analytical characteristics






—


Maximum total alcoholic strength (in % volume): —










—


Minimum actual alcoholic strength (in % volume): —










—


Minimum total acidity: 4,5 grams per litre expressed as tartaric acid










—


Maximum volatile acidity (in milliequivalents per litre): —










—


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




6.   Roma rosso (also Classico)

BRIEF WRITTEN DESCRIPTION
Well-structured with good levels of polyphenols and polymerised tannins, which give the wine the right amount of body without roughness.
Colour: ruby red, with violet tints shading to garnet with age.
Aroma: distinctive, intense.
Taste: dry to medium dry, harmonious, well-structured and lasting.
Minimum total alcoholic strength by volume: 12,50 %
Minimum sugar-free extract: 27,00 g/l.
Wines stored in wooden containers may have a slightly woody aroma and/or taste.
Any analytical parameters not shown in the table below comply with the limits laid down in national and EU legislation.
General analytical characteristics






—


Maximum total alcoholic strength (in % volume): —










—


Minimum actual alcoholic strength (in % volume): —










—


Minimum total acidity: 4,5 grams per litre expressed as tartaric acid










—


Maximum volatile acidity (in milliequivalents per litre): —










—


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




7.   Roma rosso amabile (also Classico)

BRIEF WRITTEN DESCRIPTION
Colour: ruby red, with violet tints.
Aroma: harmonious, fruity and intense.
Taste: medium sweet, lasting, harmonious.
Minimum total alcoholic strength by volume: 13,00 %
Minimum sugar-free extract: 24,00 g/l.
Wines stored in wooden containers may have a slightly woody aroma and/or taste.
Any analytical parameters not shown in the table below comply with the limits laid down in national and EU legislation.
General analytical characteristics






—


Maximum total alcoholic strength (in % volume): —










—


Minimum actual alcoholic strength (in % volume): —










—


Minimum total acidity: 4,5 grams per litre expressed as tartaric acid










—


Maximum volatile acidity (in milliequivalents per litre): —










—


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




8.   Roma rosso riserva (also Classico)

BRIEF WRITTEN DESCRIPTION
Well-structured with good levels of polyphenols and polymerised tannins, which give the wine the right amount of body without roughness, and good longevity.
Colour: ruby red, with violet tints shading to garnet with age.
Aroma: intense and characteristic, with hints of fruit and/or spices.
Taste: dry to medium dry, harmonious, well-structured and lasting.
Minimum total alcoholic strength by volume: 13,00 %
Minimum sugar-free extract: 27,00 g/l.
Wines stored in wooden containers may have a slightly woody aroma and/or taste.
Any analytical parameters not shown in the table below comply with the limits laid down in national and EU legislation.
General analytical characteristics






—


Maximum total alcoholic strength (in % volume): —










—


Minimum actual alcoholic strength (in % volume): —










—


Minimum total acidity: 4,5 grams per litre expressed as tartaric acid










—


Maximum volatile acidity (in milliequivalents per litre): —










—


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




9.   Roma rosato (also Classico)

BRIEF WRITTEN DESCRIPTION
Light-bodied wine, fresh, lively.
Colour: pink of varying intensity.
Aroma: delicate, fine, with floral and fruity notes.
Taste: dry to medium dry, fresh, fruity, flavourful;
Minimum total alcoholic strength by volume: 11,50 %
Minimum sugar-free extract: 18,00 g/l.
Wines stored in wooden containers may have a slightly woody aroma and/or taste.
Any analytical parameters not shown in the table below comply with the limits laid down in national and EU legislation.
General analytical characteristics






—


Maximum total alcoholic strength (in % volume): —










—


Minimum actual alcoholic strength (in % volume): —










—


Minimum total acidity: 4,5 grams per litre expressed as tartaric acid










—


Maximum volatile acidity (in milliequivalents per litre): —










—


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




10.   Roma spumante

BRIEF WRITTEN DESCRIPTION
Bubbles: fine and evanescent.
Colour: pale straw yellow.
Aroma: characteristic, delicate, fine, with hints of yeast.
Taste: fresh and balanced, from zero dosage to extra dry.
Minimum total alcoholic strength by volume: 11,00 %
Minimum sugar-free extract: 15,00 g/l.
The wine may appear cloudy during fermentation or secondary fermentation in the bottle.
Any analytical parameters not shown in the table below comply with the limits laid down in national and EU legislation.
General analytical characteristics






—


Maximum total alcoholic strength (in % volume): —










—


Minimum actual alcoholic strength (in % volume): —










—


Minimum total acidity: 5 grams per litre expressed as tartaric acid










—


Maximum volatile acidity (in milliequivalents per litre): —










—


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




11.   Roma spumante rosato

BRIEF WRITTEN DESCRIPTION
Bubbles: fine and evanescent.
Colour: pink of varying intensity.
Aroma: delicate, fine.
Taste: zero dosage to extra dry.
Minimum total alcoholic strength by volume: 11,00 %
Minimum sugar-free extract: 15,00 g/l.
The wine may appear cloudy during fermentation or secondary fermentation in the bottle.
Any analytical parameters not shown in the table below comply with the limits laid down in national and EU legislation.
General analytical characteristics






—


Maximum total alcoholic strength (in % volume): —










—


Minimum actual alcoholic strength (in % volume): —










—


Minimum total acidity: 5 grams per litre expressed as tartaric acid










—


Maximum volatile acidity (in milliequivalents per litre): —










—


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




5.   Winemaking practices

5.1.   Specific oenological practices

—
5.2.   Maximum yields:







1.


Roma bianco (also Classico and Riserva), Roma bianco amabile (also Classico)

                           12 000 kilograms of grapes per hectare










2.


Roma Bellone (also Classico), Roma Malvasia puntinata (also Classico)

                           12 000 kilograms of grapes per hectare










3.


Roma spumante

                           12 000 kilograms of grapes per hectare










4.


Roma rosso (Classico and Riserva), Roma rosso amabile (also Classico)

                           10 000 kilograms of grapes per hectare










5.


Roma rosato (also Classico)

                           10 000 kilograms of grapes per hectare










6.


Roma spumante rosato

                           10 000 kilograms of grapes per hectare




6.   Demarcated geographical area

The production area of the grapes for wines eligible to bear the ‘Roma’ designation covers the entire territory of the following municipalities in the province of Rome: - Affile, Albano Laziale, Allumiere, Anguillara Sabazia, Anzio, Arcinazzo Romano, Ardea, Ariccia, Bracciano, Campagnano di Roma, Canale Monterano, Capena, Castel Gandolfo, Castelnuovo di Porto, Cave, Cerveteri, Ciampino, Civitavecchia, Colonna, Fiano Romano, Fonte Nuova, Formello, Frascati, Gallicano nel Lazio, Genazzano, Genzano di Roma, Grottaferrata, Guidonia Montecelio, Ladispoli, Lanuvio, Lariano, Manziana, Marcellina, Marino, Mentana, Monte Compatri, Monte Porzio Catone, Montelibretti, Monterotondo, Montorio Romano, Moricone, Morlupo, Nemi, Nerola, Nettuno, Olevano Romano, Palestrina, Palombara Sabina, Pomezia, Rocca di Papa, Rocca Priora, Roiate, San Cesareo, San Polo dei Cavalieri, San Vito Romano, Santa Marinella, Sant’Angelo Romano, Tolfa, Trevignano Romano, Velletri and Zagarolo; and parts of the following municipalities: - Artena for the single administrative area formed by the boundaries of Lariano, Velletri and the province of Roma/Latina; - Fiumicino apart from the Sacra area; - Rome, except for the area within the GRA motorway and the area between the section of the GRA which intersects with the river Tiber near the via del Mare crossing and continues along the course of the river as far as the branch of the Porto canal connecting with the Tyrrhenian Coast. From this point, demarcation continues south along the coast to the administrative boundary of the municipality of Pomezia; it follows the aforementioned boundary until it crosses the via Laurentina; from this crossing, it continues north to cross the GRA. The production area of the grapes for wines termed ‘Classico’ exclusively comprises the aforementioned part of the territory of the municipality of Rome.
7.   Wine grape varieties







 


Bellone (B) - Cacchione










 


Bombino bianco (B) - Bonbino










 


Bombino bianco (B) - Bonvino










 


Bombino bianco (B) - Ottenese










 


Cabernet franc (N) - Cabernet










 


Cabernet sauvignon (N) - Cabernet










 


Cesanese comune (N) - Cesanese










 


Cesanese d’Affile (N) - Cesanese










 


Greco (B) - Asprinio bianco (B)










 


Malvasia del Lazio (B) - Malvasia










 


Malvasia del Lazio (B) - Malvasia puntinata










 


Montepulciano (N)










 


Sangiovese (N) - Sangioveto










 


Syrah (N) - Shiraz










 


Trebbiano giallo (B) - Rossetto










 


Trebbiano giallo (B) - Trebbiano










 


Verdicchio Bianco (B) - Trebbiano verde




8.   Description of the link(s)

8.1.   DOC ‘Roma’ WINE category

The production area is a landscape of plains and hills that comprises the coastal areas, Sabina Romana, Colli Albani, Colli Prenestini and part of Campagna Romana. The west, south-west and south aspect combines with the aforementioned geographical factors to create a bright, airy environment. Waste water is drained naturally from the soil, which is particularly well suited to the cultivation of vineyards for ‘Roma’ wine.
In addition, the chemical and physical texture and structure of the soils have a decisive influence on wine-growing, thereby contributing to the production of the characteristic physical, chemical and organoleptic features of ‘Roma’ wine.
Specifically, the soils of sedimentary and volcanic origin are composed of alluvial and marine sediment which includes travertine, sand, gravel and silt. They are sometimes covered by recent alluvial deposits or by deposits formed in river or swamp environments comprising alternating layers of the following: sand, sandy clay, clay formed in a bathyal and circalittoral environment, sand and limestone from an infralittoral environment, sands from a coastal environment interspersed with volcanic rocks and sands of a windy river environment (‘Duna antica’). Also present are pozzolans, known locally as ‘terrinelle’: volcanic ash that has not undergone any hardening process. They produce deep, sandy soils that are permeable to water but do not hold stagnant water, either on the surface or at deeper levels. In addition, there are silts and yellow sands mixed with lime and silicon pebbles in greater or lesser concentrations, as well as blue and grey clays from lake environments and land associated with red soils of clayey-loamy texture, which are generally quite fine with consistent subsoil. The soils have the kind of characteristics that make them ideal for quality wine-growing.
The climate in the production area is characterised by plentiful rain (1 065 mm), although little falls in the summer (105 mm) and none at all in July and August. At lower altitudes, dry spells occur occasionally in May and more frequently in June. There is a good average annual temperature (14,2 °C), combined with a relatively high temperature and optimal sunshine in September and October. In the final stage of the growth cycle the climate is characterised by a significant difference in temperature between night and day. This allows the grapes to ripen slowly and fully, which contributes significantly to the particular organoleptic characteristics of ‘Roma’ wine.
The soil is of volcanic origin, generally characterised by a slight acidity (pH 5,5/6), with high levels of mineral salts: potassium generally above 500 ppm. Climate conditions, particularly in steeper areas, include sharp variations in temperature between night and day (around 10 °C). The combination of terrain and climate encourages the build-up of mainly malic acid in the grape bunches. This is instrumental in the production of the terpenes responsible for the aromas characteristic of the grape variety. Specifically in the case of the white wines, this produces a fresh, balanced wine. The alluvial soils of volcanic origin have a clay content of between 15 and 30 %, as well as high levels of potassium associated with the low grape yields per hectare: a maximum of 10 tonnes per hectare. There are temperature variations of around 13 °C between night and day, with optimal sunshine usual in October (famously known as ‘ottobrate romane’). In the case of the red wines, all these factors combine to enable the grapes to ripen slowly and fully. The excellent balance of sugars and acids in combination with the phenolic ripening results in wines characterised by a good aroma, balance, structure and body.
The long history of wine-growing on the lands where ‘Roma’ wine is produced stretches back to Roman times, through the Middle Ages to today, as countless documents show. This is the general, basic proof of the close connection and interaction between human factors and the quality and particular characteristics of ‘Roma’ wine.
In other words, it bears witness to the way in which people in this area have, over the centuries, passed down traditional vine cultivation and oenological techniques, which have been improved upon and refined in modern times thanks to the undoubted scientific and technological progress made, in order to create the renowned ‘Roma’ wines.
8.2.   DOC ‘Roma’ SPARKLING WINE category

The production area is a landscape of plains and hills that comprises the coastal areas, Sabina Romana, Colli Albani, Colli Prenestini and part of Campagna Romana. The west, south-west and south aspect combines with the aforementioned geographical factors to create a bright, airy environment. Waste water is drained naturally from the soil, which is particularly well suited to the cultivation of vineyards for ‘Roma’ wine.
In addition, the chemical and physical texture and structure of the soils have a decisive influence on wine-growing, thereby contributing to the production of the characteristic physical, chemical and organoleptic features of ‘Roma’ wine.
Specifically, the soils of sedimentary and volcanic origin are composed of alluvial and marine sediment which includes travertine, sand, gravel and silt. They are sometimes covered by recent alluvial deposits or by deposits formed in river or swamp environments comprising alternating layers of the following: sand, sandy clay, clay formed in a bathyal and circalittoral environment, sand and limestone from an infralittoral environment, sands from a coastal environment interspersed with volcanic rocks and sands of a windy river environment (‘Duna antica’). Also present are pozzolans, known locally as ‘terrinelle’: volcanic ash that has not undergone any hardening process. They produce deep, sandy soils that are permeable to water but do not hold stagnant water, either on the surface or at deeper levels. In addition, there are silts and yellow sands mixed with lime and silicon pebbles in greater or lesser concentrations, as well as blue and grey clays from lake environments and land associated with red soils of clayey-loamy texture, which are generally quite fine with consistent subsoil. The soils have the kind of characteristics that make them ideal for quality wine-growing.
The climate in the production area is characterised by plentiful rain (1 065 mm), although little falls in the summer (105 mm) and none at all in July and August. At lower altitudes, dry spells occur occasionally in May and more frequently in June. There is a good average annual temperature (14,2 °C), combined with a relatively high temperature and optimal sunshine in September and October. In the final stage of the growth cycle the climate is characterised by a significant difference in temperature between night and day. This allows the grapes to ripen slowly and fully, which contributes significantly to the particular organoleptic characteristics of ‘Roma’ wine.
In particular, the combination of the land characteristics and climate factors lend the sparkling wines a natural acidity, a good mineral flavour derived from the land, an aromatic richness and a basic percentage of polyphenols that result in fresh, structured sparkling wines with a long life.
The long history of wine-growing on the lands where ‘Roma’ wine is produced stretches back to Roman times, through the Middle Ages to today, as countless documents show. This is the general, basic proof of the close connection and interaction between human factors and the quality and particular characteristics of ‘Roma’ sparkling wine.
In other words, it bears witness to the way in which people in this area have, over the centuries, passed down traditional vine cultivation and oenological techniques, which have been improved upon and refined in modern times thanks to the undoubted scientific and technological progress made, in order to create the renowned ‘Roma’ wines.
9.   Essential further conditions (packaging, labelling, other requirements)


DOC ‘Roma’ - derogation from winemaking in proximity to the demarcated area

Legal framework:
EU legislation
Type of further condition:
Derogation concerning production in the demarcated geographical area
Description of the condition:
Under the legislation in force, winemaking, conversion into sparkling wine and bottling processes are authorised in the municipalities of Aprilia and Cisterna di Latina (in the province of Latina), which constitute administrative units adjacent to the grape production area.

DOC ‘Roma’ - bottling in the demarcated geographical area

Legal framework:
EU legislation
Type of further condition:
Bottling in the demarcated geographical area
Description of the condition:
The provisions on bottling within the demarcated area have been laid down in line with EU law (Article 8 of Regulation 607/2009). In accordance with the aforementioned law, bottling must take place in the demarcated geographical area in order to safeguard the quality and reputation of the ‘Roma’ wine, provide guarantees regarding its origin and ensure that the relevant checks are effective. The particular characteristics and qualities of the ‘Roma’ wine (which are linked to the geographical area of origin and the reputation of the designation) can be better safeguarded if the wine is bottled in the production area, as the application of and compliance with all the technical rules concerning transport and bottling are entrusted to holdings in the area with the necessary knowledge and know-how, as well as an interest in preserving the reputation earned. Moreover, the requirement ensures that wine producers are subject to an efficient system of bottling checks by the competent bodies, as all the potential risks of transporting the product outside the area for bottling are avoided. This provision therefore benefits the wine producers themselves, who are mindful of and responsible for safeguarding the quality and reputation of the designation.

Link to the product specification


https://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/22811



(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/2025/3452/oj
ISSN 1977-091X (electronic edition)