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: 2026-03-09
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Italy, Lombardy, Veneto, consumer information, designation of origin, labelling, product designation, quality control of agricultural products, red wine, rosé wine, sparkling wine, white wine








C_202601381EN.000101.fmx.xml












Official Journal of the European Union


EN
C series













C/2026/1381


9.3.2026






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/2026/1381)

COMMUNICATION OF APPROVAL OF A STANDARD AMENDMENT

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



                     ‘Garda’
                  


EU reference number: PDO-IT-A1320-AM03 – 30.1.2026
                  

1.   Name of product


               ‘Garda’
            
2.   Geographical indication type







☑


PDO










☐


PGI










☐


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


Name

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

We confirm that the approval and communication of this standard amendment meet the conditions for approving a standard amendment under Regulation (EU) 2024/1143 and the provisions adopted pursuant thereto.
This amendment falls under the definition of ‘standard amendment’ in Article 24(4) of Regulation (EU) 2024/1143 because:






—


it does not include a change in the name or in the use of the name, or in the category of product or products designated by the geographical indication;










—


it does not risk voiding the link to the geographical area referred to in the single document;










—


it does not entail any further restrictions on the marketing of the product.




7.   Description of the approved standard amendment(s)


Title

New wines introduced in the categories wine (1), sparkling wine (4), quality sparkling wine (5) and semi-sparkling wine (8)

Description

Four new wine types have been introduced in the categories sparkling wine and quality sparkling wine, with indication of the grape variety: Garganega, Chardonnay, Müller Thurgau and Corvina, which complement the three current Bianco, Rosé and Pinot Grigio types.
Two new wine types have been introduced in the category semi-sparkling wine, with indication of the grape variety: Müller Thurgau and Corvina.
Two new wine types have been introduced in the category wine, with indication of the grape variety:
Müller Thurgau and Rebo.
The amendment concerns Articles 1, 2, 4, 5 and 6 of the product specification.
The amendment concerns the ‘Description of the wines’, ‘Maximum yields’ and ‘Wine grape varieties’ sections of the single document.






☑


The amendment affects the single document.





Title

Use of the terms Rosato [pink/rosé] and Ramato [coppery] for wine types with indication of the Pinot Grigio variety

Description

It has been specified that for all categories of wine made from the Pinot Grigio variety, the terms Rosato and Ramato may also bused to describe their colour.
The amendment concerns Articles 1 and 7 of the product specification.
The amendment concerns the ‘Description of the wines’ section of the single document.






☑


The amendment affects the single document.





Title

Combination of grape varieties amended for the ‘Garda’ Bianco, ‘Garda’ Rosso and ‘Garda’ Rosato types for all wine categories

Description

The combination of grape varieties for ‘Garda’ Bianco has been amended to include Cortese and Tocai Friulano.
The combination of grape varieties for ‘Garda’ Rosso and Rosato has been amended to include Corvinone, Cabernet Sauvignon, Cabernet Franc and Carmenère.
The amendment concerns Article 2 of the product specification.
The amendment does not concern the single document.






☐


The amendment affects the single document.





Title

Part of a municipality added to the production area

Description

The demarcated geographical area has been extended to include part of the municipality of Castenedolo in the Province of Brescia.
The amendment concerns Article 3 of the product specification.
The amendment concerns the ‘Concise definition of the geographical area’ section of the single document.






☑


The amendment affects the single document.





Title

Percentage of main grape variety laid down for the new single-variety wine types

Description

For the new single-variety types ‘Garda’ Müller Thurgau and ‘Garda’ Rebo, it has been specified that the main grape variety must account for at least 85 %.
The amendment concerns Article 2 of the product specification.
The amendment does not concern the single document.






☐


The amendment affects the single document.





Title

Grape yield per hectare amended for some wine types and laid down for the new types

Description

The grape yield per hectare has been amended for some wine types and laid down for the new types:






 



                        ‘Garda’ Cortese: from 14 tonnes per hectare (t/ha) to 16 t/ha










 



                        ‘Garda’ Pinot Nero: from 11 t/ha to 15 t/ha










 



                        ‘Garda’ Müller Thurgau: 16 t/ha










 



                        ‘Garda’ Rebo: 15 t/ha.




The amendment concerns Article 4 of the product specification.
The amendment concerns the ‘Maximum yields’ section of the single document.






☑


The amendment affects the single document.





Title

Minimum natural alcoholic strength by volume amended for certain wine types and laid down for the new types

Description

The minimum natural alcoholic strength by volume has been amended for some wine types and laid down for the new types as follows:






 



                        ‘Garda’ Garganega: from 9,50 % to 8,50 %










 



                        ‘Garda’ Corvina: from 10,50 % to 9,50 %










 



                        ‘Garda’ Bianco: from 9,50 % to 9,00 %










 



                        ‘Garda’ Bianco Spumante [sparkling]: from 9,50 % to 9,00 %










 



                        ‘Garda’ Rosso: from 10,50 % to 9,50 %










 



                        ‘Garda’ Müller Thurgau: 10,00 %










 



                        ‘Garda’ Rebo: 10,50 %.




The amendment concerns Article 4 of the product specification.
The amendment does not concern the single document.






☐


The amendment affects the single document.





Title

Blending provided for with respect to wine types with indication of the grape variety

Description

Only for wine types with indication of the grape variety, provision has been made for adding musts or wines of the same colour as the ‘Garda’ Bianco, Rosso and Rosato type in question, also from different vintages, up to a maximum of 15 %, provided that the grapes of the designated variety used to make the wine are grown in single-variety vineyards, or that the presence of grapes of the complementary varieties does not exceed this percentage in total.
The amendment concerns Article 5 of the product specification.
The amendment does not concern the single document.






☐


The amendment affects the single document.





Title

Grape yield in finished wine laid down for the new types

Description

The grape yield in finished wine for the new Müller Thurgau and Rebo types has been set at 70 %.
The amendment concerns Article 5 of the product specification.
The amendment does not concern the single document.






☐


The amendment affects the single document.





Title

Date of release set for the consumption of certain wine types

Description

The ‘Garda’ Bianco and Rosso Passito [raisined] types may not be released for consumption until after 1 September of the year following the harvest.
The amendment concerns Article 5 of the product specification.
The amendment does not concern the single document.






☐


The amendment affects the single document.





Title

Chemical, physical and organoleptic parameters updated for certain existing wine types and laid down for the new types

Description

Certain chemical, physical and organoleptic parameters have been amended for some wine types:






 



                        ‘Garda’ Bianco: the minimum total alcoholic strength by volume has been reduced from 11,00 % to 10,50 %;










 



                        ‘Garda’ Rosso: the minimum total alcoholic strength by volume has been reduced from 11,50 % to 10,50 % and the minimum sugar-free extract has been reduced from 21 g/l to 18 g/l.




Organoleptic descriptors and physical and chemical properties have been added for the new types:






 



                        ‘Garda’ Müller Thurgau










 



                        ‘Garda’ Rebo










 



                        ‘Garda’ Garganega Spumante










 



                        ‘Garda’ Chardonnay Spumante










 



                        ‘Garda’ Müller Thurgau Frizzante [semi-sparkling]










 



                        ‘Garda’ Müller Thurgau Spumante










 



                        ‘Garda’ Corvina Frizzante Rosato/Rosé










 



                        ‘Garda’ Corvina Rosé Spumante.




The amendment concerns Article 6 of the product specification.
The amendment concerns the ‘Description of the wines’ section of the single document.






☑


The amendment affects the single document.





Title

Possibility of using the terms Blush or Ramato added for the Pinot Grigio type

Description

The possibility has been added of using the terms Blush or Ramato to describe the Pinot Grigio type.
The amendment concerns Articles 6 and 7 of the product specification.
The amendment concerns the ‘Description of the wines’ section of the single document.






☑


The amendment affects the single document.





Title

Use of the term Crémant


Description

The ‘Garda’ Spumante Bianco and ‘Garda’ Spumante Rosé types made using the traditional method (Metodo Classico) may be marketed featuring the term Crémant on the labelling.
The amendment concerns Article 7 of the product specification.
The amendment concerns the section ‘Further applicable requirements’ of the single document.






☑


The amendment affects the single document.





Title

Specific rules on packaging

Description

Regarding packaging, all containers provided for in EU and national legislation may be used, except for the Spumante and Passito types, for which glass bottles must be used.
The amendment concerns Article 8 of the product specification.
The amendment concerns the section ‘Further applicable requirements’ of the single document.






☑


The amendment affects the single document.





Title

Update to the details of the control body

Description

Following the amendments made to Regulation (EU) No 1308/2013 with the entry into force of Regulation (EU) 2024/1143, the mandatory information to be contained in the product specification no longer includes the name and address of the authorities or bodies verifying compliance with the provisions of the product specification, and their specific tasks.
Moreover, Article 40(1) of Regulation (EU) 2024/1143 now requires Member States to make public the names and addresses of the competent authorities, delegated bodies and natural persons referred to in Article 39(3) of that Regulation for each product designated by a geographical indication and must keep that information up to date.
Therefore, the article with references to the control body has been amended, and the information in it has been replaced by a reference to publication on the official website of the Member State’s competent authority.
The amendment concerns Article 10 of the product specification.
The amendment does not concern the single document.






☐


The amendment affects the single document.





Title

Editorial amendments to the product specification not affecting the content of the text

Description

Editorial amendments have been made to articles in the product specification which do not affect the content of the text. These include updated legal references, amended article headings, corrected spelling mistakes and updated names of the competent authorities.
The amendment concerns all articles of the product specification.
The amendment does not concern the single document.






☐


The amendment affects the single document.




SINGLE DOCUMENT

Designations of origin and geographical indications of wine



                     ‘Garda’
                  


EU reference number: PDO-IT-A1320-AM03 – 30.1.2026
                  

1.   Name(s)


               ‘Garda’
            
2.   Geographical indication type







☑


PDO










☐


PGI










☐


GI




3.   Country to which the defined geographical area belongs

Italy
4.   Classification of the agricultural product in accordance with the Combined Nomenclature heading and code, as referred to in Article 6(1) of Regulation (EU) 2024/1143


               2204  - Wine of fresh grapes, including fortified wines; grape must other than that of heading 2009
5.   Categories of grapevine product as listed in Part II of Annex VII to Regulation (EU) No 1308/2013







1.


Wine










4.


Sparkling wine










5.


Quality sparkling wine










8.


Semi-sparkling wine




6.   Description of the wine or wines


Grapevine product


                  ‘Garda’ Bianco [white]

Organoleptic characteristics


Appearance

Colour: straw yellow of varying intensity, sometimes tending towards greenish yellow.

Aroma

Bouquet: delicate, fine, with a fragrance of white flowers and/or white fruit.

Taste

Taste: from dry to medium dry, harmonious, full, hints of white fruit, sometimes medium dry.

Additional information regarding organoleptic characteristics

-

Analytical characteristics







Maximum total alcoholic strength (in % volume)


-




Minimum actual alcoholic strength (in % volume)


-




Minimum total acidity


5




Minimum total acidity unit


grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


-




Maximum total sulphur dioxide (in milligrams per litre)


-





Additional information regarding analytical characteristics

Minimum total alcoholic strength by volume: 10,50 %.
Minimum sugar-free extract: 16,00 g/l.






☑


Any analytical characteristics not indicated in this section are within the limits laid down in the applicable EU legislation.





Grapevine product


                  ‘Garda’ Garganega

Organoleptic characteristics


Appearance

Colour: straw yellow, sometimes tending towards greenish yellow.

Aroma

Bouquet: fine, with hints of white fruit.

Taste

Taste: fresh, harmonious, from dry to medium dry.

Additional information regarding organoleptic characteristics

-

Analytical characteristics







Maximum total alcoholic strength (in % volume)


-




Minimum actual alcoholic strength (in % volume)


-




Minimum total acidity


4,5




Minimum total acidity unit


grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


-




Maximum total sulphur dioxide (in milligrams per litre)


-





Additional information regarding analytical characteristics

Minimum total alcoholic strength by volume: 9,00 %.
Minimum sugar-free extract: 14,00 g/l.






☑


Any analytical characteristics not indicated in this section are within the limits laid down in the applicable EU legislation.





Grapevine product


                  ‘Garda’ Pinot Bianco

Organoleptic characteristics


Appearance

Colour: straw yellow of varying intensity.

Aroma

Bouquet: pleasing, with hints of white fruit and sometimes also of aromatic herbs.

Taste

Taste: fresh, flavourful, harmonious, from dry to medium dry.

Additional information regarding organoleptic characteristics

-

Analytical characteristics







Maximum total alcoholic strength (in % volume)


-




Minimum actual alcoholic strength (in % volume)


-




Minimum total acidity


4,5




Minimum total acidity unit


grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


-




Maximum total sulphur dioxide (in milligrams per litre)


-





Additional information regarding analytical characteristics

Minimum total alcoholic strength by volume: 10,50 %.
Minimum sugar-free extract: 14,00 g/l.






☑


Any analytical characteristics not indicated in this section are within the limits laid down in the applicable EU legislation.





Grapevine product


                  ‘Garda’ Pinot Grigio / Pinot Grigio Rosato [rosé/pink] / Pinot Grigio Ramato [coppery]

Organoleptic characteristics


Appearance

Colour: straw yellow, sometimes coppery or slightly pink.

Aroma

Bouquet: pleasing, fine, with hints of white fruit.

Taste

Taste: fresh, harmonious, from dry to medium dry.

Additional information regarding organoleptic characteristics

-

Analytical characteristics







Maximum total alcoholic strength (in % volume)


-




Minimum actual alcoholic strength (in % volume)


-




Minimum total acidity


4,5




Minimum total acidity unit


grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


-




Maximum total sulphur dioxide (in milligrams per litre)


-





Additional information regarding analytical characteristics

Minimum total alcoholic strength by volume: 10,50 %.
Minimum sugar-free extract: 14,00 g/l.






☑


Any analytical characteristics not indicated in this section are within the limits laid down in the applicable EU legislation.





Grapevine product


                  ‘Garda’ Chardonnay

Organoleptic characteristics


Appearance

Colour: straw yellow of varying intensity.

Aroma

Bouquet: pleasing, with hints of white flowers and exotic fruit.

Taste

Taste: fresh, flavourful, harmonious, from dry to medium dry.

Additional information regarding organoleptic characteristics

-

Analytical characteristics







Maximum total alcoholic strength (in % volume)


-




Minimum actual alcoholic strength (in % volume)


-




Minimum total acidity


4,5




Minimum total acidity unit


grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


-




Maximum total sulphur dioxide (in milligrams per litre)


-





Additional information regarding analytical characteristics

Minimum total alcoholic strength by volume: 10,50 %.
Minimum sugar-free extract: 14,00 g/l.






☑


Any analytical characteristics not indicated in this section are within the limits laid down in the applicable EU legislation.





Grapevine product


                  ‘Garda’ Riesling

Organoleptic characteristics


Appearance

Colour: straw yellow of varying intensity.

Aroma

Bouquet: pleasing, fine, with hints of citrus fruit and sometimes also of aromatic herbs.

Taste

Taste: fresh, harmonious, lingering, from dry to medium dry.

Additional information regarding organoleptic characteristics

-

Analytical characteristics







Maximum total alcoholic strength (in % volume)


-




Minimum actual alcoholic strength (in % volume)


-




Minimum total acidity


4,5




Minimum total acidity unit


grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


-




Maximum total sulphur dioxide (in milligrams per litre)


-





Additional information regarding analytical characteristics

Minimum total alcoholic strength by volume: 10,50 %.
Minimum sugar-free extract: 14,00 g/l.






☑


Any analytical characteristics not indicated in this section are within the limits laid down in the applicable EU legislation.





Grapevine product


                  ‘Garda’ Cortese

Organoleptic characteristics


Appearance

Colour: straw yellow of varying intensity.

Aroma

Bouquet: fine, with hints of white fruit.

Taste

Taste: fresh, balanced, from dry to medium dry.

Additional information regarding organoleptic characteristics

-

Analytical characteristics







Maximum total alcoholic strength (in % volume)


-




Minimum actual alcoholic strength (in % volume)


-




Minimum total acidity


4,5




Minimum total acidity unit


grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


-




Maximum total sulphur dioxide (in milligrams per litre)


-





Additional information regarding analytical characteristics

Minimum total alcoholic strength by volume: 10,50 %.
Minimum sugar-free extract: 15,00 g/l.






☑


Any analytical characteristics not indicated in this section are within the limits laid down in the applicable EU legislation.





Grapevine product


                  ‘Garda’ Sauvignon

Organoleptic characteristics


Appearance

Colour: straw yellow of varying intensity.

Aroma

Bouquet: delicate, slightly aromatic.

Taste

Taste: intense, flavourful, from dry to medium dry.

Additional information regarding organoleptic characteristics

-

Analytical characteristics







Maximum total alcoholic strength (in % volume)


-




Minimum actual alcoholic strength (in % volume)


-




Minimum total acidity


4,5




Minimum total acidity unit


grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


-




Maximum total sulphur dioxide (in milligrams per litre)


-





Additional information regarding analytical characteristics

Minimum total alcoholic strength by volume: 10,50 %.
Minimum sugar-free extract: 14,00 g/l.






☑


Any analytical characteristics not indicated in this section are within the limits laid down in the applicable EU legislation.





Grapevine product


                  ‘Garda’ Müller Thurgau

Organoleptic characteristics


Appearance

Colour: straw yellow with pale green tints.

Aroma

Bouquet: delicate, slightly aromatic, fruity.

Taste

Taste: from dry to medium dry, fresh, harmonious.

Additional information regarding organoleptic characteristics

-

Analytical characteristics







Maximum total alcoholic strength (in % volume)


-




Minimum actual alcoholic strength (in % volume)


-




Minimum total acidity


4,5




Minimum total acidity unit


grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


-




Maximum total sulphur dioxide (in milligrams per litre)


-





Additional information regarding analytical characteristics

Minimum total alcoholic strength by volume: 10,50 %.
Minimum sugar-free extract: 16,00 g/l.






☑


Any analytical characteristics not indicated in this section are within the limits laid down in the applicable EU legislation.





Grapevine product


                  ‘Garda’ Bianco Passito [white raisined]

Organoleptic characteristics


Appearance

Colour: golden yellow of varying intensity.

Aroma

Bouquet: intense, with hints of dried white fruit, characteristic of partial raisining.

Taste

Taste: from dry to sweet, harmonious, lingering, sometimes slightly aromatic.

Additional information regarding organoleptic characteristics

-

Analytical characteristics







Maximum total alcoholic strength (in % volume)


-




Minimum actual alcoholic strength (in % volume)


12




Minimum total acidity


4,5




Minimum total acidity unit


grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


-




Maximum total sulphur dioxide (in milligrams per litre)


-





Additional information regarding analytical characteristics

Minimum total alcoholic strength by volume: 14,00 %.
Minimum sugar-free extract: 28,00 g/l.






☑


Any analytical characteristics not indicated in this section are within the limits laid down in the applicable EU legislation.





Grapevine product


                  ‘Garda’ Rosso [red]

Organoleptic characteristics


Appearance

Colour: ruby red of varying intensity.

Aroma

Bouquet: vinous, with a fragrance of red fruit jam.

Taste

Taste: harmonious, moderately acidic, from dry to medium dry.

Additional information regarding organoleptic characteristics

-

Analytical characteristics







Maximum total alcoholic strength (in % volume)


-




Minimum actual alcoholic strength (in % volume)


-




Minimum total acidity


4,5




Minimum total acidity unit


grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


-




Maximum total sulphur dioxide (in milligrams per litre)


-





Additional information regarding analytical characteristics

Minimum total alcoholic strength by volume: 10,50 %.
Minimum sugar-free extract: 18,00 g/l.






☑


Any analytical characteristics not indicated in this section are within the limits laid down in the applicable EU legislation.





Grapevine product


                  ‘Garda’ Cabernet

Organoleptic characteristics


Appearance

Colour: ruby red of varying intensity.

Aroma

Bouquet: vinous, with a fragrance of red fruit, sometimes slightly grassy.

Taste

Taste: harmonious, sometimes slightly tannic, from dry to medium dry.

Additional information regarding organoleptic characteristics

-

Analytical characteristics







Maximum total alcoholic strength (in % volume)


-




Minimum actual alcoholic strength (in % volume)


-




Minimum total acidity


4,5




Minimum total acidity unit


grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


-




Maximum total sulphur dioxide (in milligrams per litre)


-





Additional information regarding analytical characteristics

Minimum total alcoholic strength by volume: 11,50 %.
Minimum sugar-free extract: 21,00 g/l.






☑


Any analytical characteristics not indicated in this section are within the limits laid down in the applicable EU legislation.





Grapevine product


                  ‘Garda’ Cabernet Sauvignon

Organoleptic characteristics


Appearance

Colour: ruby red of varying intensity.

Aroma

Bouquet: intense, with a fragrance of red fruit, sometimes slightly spicy and with possible vegetal notes.

Taste

Taste: harmonious, sometimes slightly tannic, from dry to medium dry.

Additional information regarding organoleptic characteristics

-

Analytical characteristics







Maximum total alcoholic strength (in % volume)


-




Minimum actual alcoholic strength (in % volume)


-




Minimum total acidity


4,5




Minimum total acidity unit


grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


-




Maximum total sulphur dioxide (in milligrams per litre)


-





Additional information regarding analytical characteristics

Minimum total alcoholic strength by volume: 11,50 %.
Minimum sugar-free extract: 21,00 g/l.






☑


Any analytical characteristics not indicated in this section are within the limits laid down in the applicable EU legislation.





Grapevine product


                  ‘Garda’ Merlot

Organoleptic characteristics


Appearance

Colour: ruby red, sometimes intense.

Aroma

Bouquet: vinous, with a fragrance of red fruit jam.

Taste

Taste: full, harmonious, from dry to medium dry.

Additional information regarding organoleptic characteristics

-

Analytical characteristics







Maximum total alcoholic strength (in % volume)


-




Minimum actual alcoholic strength (in % volume)


-




Minimum total acidity


4,5




Minimum total acidity unit


grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


-




Maximum total sulphur dioxide (in milligrams per litre)


-





Additional information regarding analytical characteristics

Minimum total alcoholic strength by volume: 11,50 %.
Minimum sugar-free extract: 21,00 g/l.






☑


Any analytical characteristics not indicated in this section are within the limits laid down in the applicable EU legislation.





Grapevine product


                  ‘Garda’ Rebo

Organoleptic characteristics


Appearance

Colour: red to ruby red, sometimes with violet tints.

Aroma

Bouquet: fine, distinctive.

Taste

Taste: from dry to medium dry, harmonious.

Additional information regarding organoleptic characteristics

-

Analytical characteristics







Maximum total alcoholic strength (in % volume)


-




Minimum actual alcoholic strength (in % volume)


-




Minimum total acidity


4,5




Minimum total acidity unit


grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


-




Maximum total sulphur dioxide (in milligrams per litre)


-





Additional information regarding analytical characteristics

Minimum total alcoholic strength by volume: 10,50 %.
Minimum sugar-free extract: 18,00 g/l.






☑


Any analytical characteristics not indicated in this section are within the limits laid down in the applicable EU legislation.





Grapevine product


                  ‘Garda’ Pinot Nero

Organoleptic characteristics


Appearance

Colour: ruby red, sometimes pale, with possible orange tones.

Aroma

Bouquet: fine with a fragrance of small forest fruit, sometimes also spicy.

Taste

Taste: dry, harmonious and lingering.

Additional information regarding organoleptic characteristics

-

Analytical characteristics







Maximum total alcoholic strength (in % volume)


-




Minimum actual alcoholic strength (in % volume)


-




Minimum total acidity


4,5




Minimum total acidity unit


grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


-




Maximum total sulphur dioxide (in milligrams per litre)


-





Additional information regarding analytical characteristics

Minimum total alcoholic strength by volume: 11,00 %.
Minimum sugar-free extract: 18,00 g/l.






☑


Any analytical characteristics not indicated in this section are within the limits laid down in the applicable EU legislation.





Grapevine product


                  ‘Garda’ Marzemino

Organoleptic characteristics


Appearance

Colour: ruby red of varying intensity.

Aroma

Bouquet: intense with a fragrance of red fruit jam, sometimes also spicy.

Taste

Taste: harmonious, lingering, from dry to medium dry.

Additional information regarding organoleptic characteristics

-

Analytical characteristics







Maximum total alcoholic strength (in % volume)


-




Minimum actual alcoholic strength (in % volume)


-




Minimum total acidity


4,5




Minimum total acidity unit


grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


-




Maximum total sulphur dioxide (in milligrams per litre)


-





Additional information regarding analytical characteristics

Minimum total alcoholic strength by volume: 10,50 %.
Minimum sugar-free extract: 18,00 g/l.






☑


Any analytical characteristics not indicated in this section are within the limits laid down in the applicable EU legislation.





Grapevine product


                  ‘Garda’ Corvina

Organoleptic characteristics


Appearance

Colour: ruby red of varying intensity.

Aroma

Bouquet: delicate, with a fragrance of red fruit jam.

Taste

Taste: harmonious and balanced, from dry to medium dry.

Additional information regarding organoleptic characteristics

-

Analytical characteristics







Maximum total alcoholic strength (in % volume)


-




Minimum actual alcoholic strength (in % volume)


-




Minimum total acidity


4,5




Minimum total acidity unit


grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


-




Maximum total sulphur dioxide (in milligrams per litre)


-





Additional information regarding analytical characteristics

Minimum total alcoholic strength by volume: 11,5 %.
Minimum sugar-free extract: 21,00 g/l.






☑


Any analytical characteristics not indicated in this section are within the limits laid down in the applicable EU legislation.





Grapevine product


                  ‘Garda’ Rosso Passito [red raisined]

Organoleptic characteristics


Appearance

Colour: ruby red, sometimes with garnet tints.

Aroma

Bouquet: intense, with distinctive notes of dried red fruit, sometimes spicy.

Taste

Taste: from dry to sweet, pleasing, velvety, harmonious and full-bodied.

Additional information regarding organoleptic characteristics

-

Analytical characteristics







Maximum total alcoholic strength (in % volume)


-




Minimum actual alcoholic strength (in % volume)


12




Minimum total acidity


4,5




Minimum total acidity unit


grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


-




Maximum total sulphur dioxide (in milligrams per litre)


-





Additional information regarding analytical characteristics

Minimum total alcoholic strength by volume: 14,00 %.
Minimum sugar-free extract: 28,00 g/l.






☑


Any analytical characteristics not indicated in this section are within the limits laid down in the applicable EU legislation.





Grapevine product


                  ‘Garda’ Bianco Spumante [sparkling]

Organoleptic characteristics


Appearance

Foam: fine and lingering.
Colour: straw yellow of varying intensity, sometimes tending towards greenish.

Aroma

Bouquet: fragrant, with fruity notes of apple/pear when made using the Charmat method.

Taste

Taste: from brut nature to demi-sec, fresh, harmonious.

Additional information regarding organoleptic characteristics

-

Analytical characteristics







Maximum total alcoholic strength (in % volume)


-




Minimum actual alcoholic strength (in % volume)


-




Minimum total acidity


5,0




Minimum total acidity unit


grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


-




Maximum total sulphur dioxide (in milligrams per litre)


-





Additional information regarding analytical characteristics

Minimum total alcoholic strength by volume: 11,00 %.
Minimum sugar-free extract: 15,00 g/l.






☑


Any analytical characteristics not indicated in this section are within the limits laid down in the applicable EU legislation.





Grapevine product


                  ‘Garda’ Pinot Grigio / Pinot Grigio Rosato / Pinot Grigio Ramato Spumante

Organoleptic characteristics


Appearance

Foam: fine, lingering.
Colour: straw yellow, sometimes coppery or slightly pink.

Aroma

Bouquet: fine, broad, lingering.

Taste

Taste: from brut nature to demi-sec, fresh, harmonious.

Additional information regarding organoleptic characteristics

-

Analytical characteristics







Maximum total alcoholic strength (in % volume)


-




Minimum actual alcoholic strength (in % volume)


-




Minimum total acidity


5




Minimum total acidity unit


grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


-




Maximum total sulphur dioxide (in milligrams per litre)


-





Additional information regarding analytical characteristics

Minimum total alcoholic strength by volume: 11,00 %.
Minimum sugar-free extract: 15,00 g/l.






☑


Any analytical characteristics not indicated in this section are within the limits laid down in the applicable EU legislation.





Grapevine product


                  ‘Garda’ Rosé Spumante [sparkling rosé]

Organoleptic characteristics


Appearance

Foam: fine, lingering.
Colour: pink of varying intensity.

Aroma

Bouquet: delicate, sometimes with hints of citrus fruit and small red fruit.

Taste

Taste: from brut nature to demi-sec, fresh, harmonious.

Additional information regarding organoleptic characteristics

-

Analytical characteristics







Maximum total alcoholic strength (in % volume)


-




Minimum actual alcoholic strength (in % volume)


-




Minimum total acidity


5,0




Minimum total acidity unit


grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


-




Maximum total sulphur dioxide (in milligrams per litre)


-





Additional information regarding analytical characteristics

Minimum total alcoholic strength by volume: 11,00 %.
Minimum sugar-free extract: 15,00 g/l.






☑


Any analytical characteristics not indicated in this section are within the limits laid down in the applicable EU legislation.





Grapevine product


                  ‘Garda’ Bianco Spumante di Qualità (Metodo Classico) [white quality sparkling wine, traditional method]

Organoleptic characteristics


Appearance

Foam: fine and lingering.
Colour: straw yellow of varying intensity.

Aroma

Bouquet: characteristic of fermentation in the bottle, fine, broad and lingering.

Taste

Taste: from brut nature to extra dry, flavourful, well-structured, fresh, harmonious.

Additional information regarding organoleptic characteristics

-

Analytical characteristics







Maximum total alcoholic strength (in % volume)


-




Minimum actual alcoholic strength (in % volume)


-




Minimum total acidity


5,0




Minimum total acidity unit


grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


-




Maximum total sulphur dioxide (in milligrams per litre)


-





Additional information regarding analytical characteristics

Minimum total alcoholic strength by volume: 12,00 %.
Minimum sugar-free extract: 15,00 g/l.






☑


Any analytical characteristics not indicated in this section are within the limits laid down in the applicable EU legislation.





Grapevine product


                  ‘Garda’ Pinot Grigio Spumante di Qualità (Metodo Classico)

Organoleptic characteristics


Appearance

Foam: fine, lingering.
Colour: straw yellow, sometimes coppery or slightly pink.

Aroma

Bouquet: typical of fermentation in the bottle, fine, broad, lingering.

Taste

Taste: from brut nature to demi-sec, fresh, harmonious.

Additional information regarding organoleptic characteristics

-

Analytical characteristics







Maximum total alcoholic strength (in % volume)


-




Minimum actual alcoholic strength (in % volume)


-




Minimum total acidity


5,0




Minimum total acidity unit


grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


-




Maximum total sulphur dioxide (in milligrams per litre)


-





Additional information regarding analytical characteristics

Minimum total alcoholic strength by volume: 11,00 %.
Minimum sugar-free extract: 15,00 g/l.






☑


Any analytical characteristics not indicated in this section are within the limits laid down in the applicable EU legislation.





Grapevine product


                  ‘Garda’ Rosé Spumante di Qualità (Metodo Classico)

Organoleptic characteristics


Appearance

Foam: fine and lingering.
Colour: pink of varying intensity.

Aroma

Bouquet: fine and broad, characteristic of fermentation in the bottle.

Taste

Taste: from brut nature to extra dry, flavourful, well-structured and fresh.

Additional information regarding organoleptic characteristics

-

Analytical characteristics







Maximum total alcoholic strength (in % volume)


-




Minimum actual alcoholic strength (in % volume)


-




Minimum total acidity


5,0




Minimum total acidity unit


grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


-




Maximum total sulphur dioxide (in milligrams per litre)


-





Additional information regarding analytical characteristics

Minimum total alcoholic strength by volume: 12,00 %.
Minimum sugar-free extract: 15,00 g/l.






☑


Any analytical characteristics not indicated in this section are within the limits laid down in the applicable EU legislation.





Grapevine product


                  ‘Garda’ Bianco Frizzante [white semi-sparkling]

Organoleptic characteristics


Appearance

Foam: fine, evanescent.
Colour: straw yellow of varying intensity, sometimes tending towards greenish yellow.

Aroma

Bouquet: fine, with hints of exotic and sometimes white fruit.

Taste

Taste: from dry to medium sweet, harmonious.

Additional information regarding organoleptic characteristics

-

Analytical characteristics







Maximum total alcoholic strength (in % volume)


-




Minimum actual alcoholic strength (in % volume)


10




Minimum total acidity


5,0




Minimum total acidity unit


grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


-




Maximum total sulphur dioxide (in milligrams per litre)


-





Additional information regarding analytical characteristics

Minimum total alcoholic strength by volume: 10,50 %.
Minimum sugar-free extract: 14,00 g/l.






☑


Any analytical characteristics not indicated in this section are within the limits laid down in the applicable EU legislation.





Grapevine product


                  ‘Garda’ Garganega Frizzante

Organoleptic characteristics


Appearance

Foam: fine, evanescent.
Colour: straw yellow of varying intensity, sometimes tending towards greenish yellow.

Aroma

Bouquet: fine, with hints of exotic fruit.

Taste

Taste: from dry to medium sweet, harmonious, flavourful.

Additional information regarding organoleptic characteristics

-

Analytical characteristics







Maximum total alcoholic strength (in % volume)


-




Minimum actual alcoholic strength (in % volume)


10




Minimum total acidity


4,5




Minimum total acidity unit


grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


-




Maximum total sulphur dioxide (in milligrams per litre)


-





Additional information regarding analytical characteristics

Minimum total alcoholic strength by volume: 10,50 %.
Minimum sugar-free extract: 14,00 g/l.






☑


Any analytical characteristics not indicated in this section are within the limits laid down in the applicable EU legislation.





Grapevine product


                  ‘Garda’ Garganega Spumante

Organoleptic characteristics


Appearance

Foam: fine, lingering.
Colour: straw yellow of varying intensity.

Aroma

Bouquet: distinctive, fine.

Taste

Taste: from brut nature to demi-sec, fresh, harmonious.

Additional information regarding organoleptic characteristics

-

Analytical characteristics







Maximum total alcoholic strength (in % volume)


-




Minimum actual alcoholic strength (in % volume)


-




Minimum total acidity


5,0




Minimum total acidity unit


grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


-




Maximum total sulphur dioxide (in milligrams per litre)


-





Additional information regarding analytical characteristics

Minimum total alcoholic strength by volume: 11,00 %.
Minimum sugar-free extract: 15,00 g/l.






☑


Any analytical characteristics not indicated in this section are within the limits laid down in the applicable EU legislation.





Grapevine product


                  ‘Garda’ Pinot Grigio / Pinot Grigio Rosato / Pinot Grigio Ramato Frizzante

Organoleptic characteristics


Appearance

Foam: fine, evanescent.
Colour: straw yellow, sometimes coppery or slightly pink.

Aroma

Bouquet: fine, with hints of white flowers.

Taste

Taste: from dry to medium sweet, fresh, harmonious, flavourful.

Additional information regarding organoleptic characteristics

-

Analytical characteristics







Maximum total alcoholic strength (in % volume)


-




Minimum actual alcoholic strength (in % volume)


10




Minimum total acidity


4,5




Minimum total acidity unit


grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


-




Maximum total sulphur dioxide (in milligrams per litre)


-





Additional information regarding analytical characteristics

Minimum total alcoholic strength by volume: 10,50 %.
Minimum sugar-free extract: 14,00 g/l.






☑


Any analytical characteristics not indicated in this section are within the limits laid down in the applicable EU legislation.





Grapevine product


                  ‘Garda’ Chardonnay Spumante

Organoleptic characteristics


Appearance

Foam: fine, lingering.
Colour: straw yellow of varying intensity.

Aroma

Bouquet: distinctive, fine.

Taste

Taste: from brut nature to demi-sec, fresh, harmonious.

Additional information regarding organoleptic characteristics

-

Analytical characteristics







Maximum total alcoholic strength (in % volume)


-




Minimum actual alcoholic strength (in % volume)


-




Minimum total acidity


5,0




Minimum total acidity unit


grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


-




Maximum total sulphur dioxide (in milligrams per litre)


-





Additional information regarding analytical characteristics

Minimum total alcoholic strength by volume: 11,00 %.
Minimum sugar-free extract: 15,00 g/l.






☑


Any analytical characteristics not indicated in this section are within the limits laid down in the applicable EU legislation.





Grapevine product


                  ‘Garda’ Chardonnay Frizzante

Organoleptic characteristics


Appearance

Foam: fine, evanescent.
Colour: straw yellow of varying intensity.

Aroma

Bouquet: fine, with hints of white flowers and white fruit.

Taste

Taste: from dry to medium sweet, fresh, harmonious, flavourful.

Additional information regarding organoleptic characteristics

-

Analytical characteristics







Maximum total alcoholic strength (in % volume)


-




Minimum actual alcoholic strength (in % volume)


10




Minimum total acidity


4,5




Minimum total acidity unit


grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


-




Maximum total sulphur dioxide (in milligrams per litre)


-





Additional information regarding analytical characteristics

Total alcoholic strength by volume: 10,50 %.
Minimum sugar-free extract: 14,00 g/l.






☑


Any analytical characteristics not indicated in this section are within the limits laid down in the applicable EU legislation.





Grapevine product


                  ‘Garda’ Müller Thurgau Frizzante [semi-sparkling]

Organoleptic characteristics


Appearance

Foam: fine, evanescent.
Colour: straw yellow with pale green tints.

Aroma

Bouquet: delicate, slightly aromatic.

Taste

Taste: from dry to medium sweet, fresh.

Additional information regarding organoleptic characteristics

-

Analytical characteristics







Maximum total alcoholic strength (in % volume)


-




Minimum actual alcoholic strength (in % volume)


10




Minimum total acidity


4,5




Minimum total acidity unit


grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


-




Maximum total sulphur dioxide (in milligrams per litre)


-





Additional information regarding analytical characteristics

Minimum total alcoholic strength by volume: 10,50 %.
Minimum sugar-free extract: 16,00 g/l.






☑


Any analytical characteristics not indicated in this section are within the limits laid down in the applicable EU legislation.





Grapevine product


                  ‘Garda’ Müller Thurgau Spumante

Organoleptic characteristics


Appearance

Foam: fine, lingering.
Colour: straw yellow with pale green tints.

Aroma

Bouquet: delicate, slightly aromatic.

Taste

Taste: from brut nature to demi-sec, fresh, harmonious.

Additional information regarding organoleptic characteristics

-

Analytical characteristics







Maximum total alcoholic strength (in % volume)


-




Minimum actual alcoholic strength (in % volume)


-




Minimum total acidity


5,0




Minimum total acidity unit


grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


-




Maximum total sulphur dioxide (in milligrams per litre)


-





Additional information regarding analytical characteristics

Minimum total alcoholic strength by volume: 11,00 %.
Minimum sugar-free extract: 16,00 g/l.






☑


Any analytical characteristics not indicated in this section are within the limits laid down in the applicable EU legislation.





Grapevine product


                  ‘Garda’ Corvina Frizzante Rosato/Rosé

Organoleptic characteristics


Appearance

Foam: fine, evanescent.
Colour: pink of varying intensity.

Aroma

Bouquet: fine, fruity, distinctive.

Taste

Taste: from dry to medium sweet, harmonious, flavourful.

Additional information regarding organoleptic characteristics

-

Analytical characteristics







Maximum total alcoholic strength (in % volume)


-




Minimum actual alcoholic strength (in % volume)


10




Minimum total acidity


5,0




Minimum total acidity unit


grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


-




Maximum total sulphur dioxide (in milligrams per litre)


-





Additional information regarding analytical characteristics

Minimum total alcoholic strength by volume: 10,50 %.
Minimum sugar-free extract: 15,00 g/l.






☑


Any analytical characteristics not indicated in this section are within the limits laid down in the applicable EU legislation.





Grapevine product


                  ‘Garda’ Corvina Rosé Spumante.

Organoleptic characteristics


Appearance

Foam: fine, lingering.
Colour: from light pink to pink of varying intensity.

Aroma

Bouquet: distinctive, delicate with fruity notes.

Taste

Taste: from brut nature to demi-sec, fresh, aromatic.

Additional information regarding organoleptic characteristics

-

Analytical characteristics







Maximum total alcoholic strength (in % volume)


-




Minimum actual alcoholic strength (in % volume)


-




Minimum total acidity


5,0




Minimum total acidity unit


grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


-




Maximum total sulphur dioxide (in milligrams per litre)


-





Additional information regarding analytical characteristics

Minimum total alcoholic strength by volume: 11,00 %.
Minimum sugar-free extract: 16 g/l.






☑


Any analytical characteristics not indicated in this section are within the limits laid down in the applicable EU legislation.





Grapevine product


                  ‘Garda’ Rosé Frizzante

Organoleptic characteristics


Appearance

Foam: fine, evanescent.
Colour: pink of varying intensity.

Aroma

Bouquet: fine, with hints of small red fruit.

Taste

Taste: from dry to medium sweet, harmonious, flavourful.

Additional information regarding organoleptic characteristics

-

Analytical characteristics







Maximum total alcoholic strength (in % volume)


-




Minimum actual alcoholic strength (in % volume)


10




Minimum total acidity


5,0




Minimum total acidity unit


grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre)


-




Maximum total sulphur dioxide (in milligrams per litre)


-





Additional information regarding analytical characteristics

Minimum total alcoholic strength by volume: 10,50 %.
Minimum sugar-free extract: 15,00 g/l.






☑


Any analytical characteristics not indicated in this section are within the limits laid down in the applicable EU legislation.




7.   Winemaking practices

7.1.   Specific oenological practices used to make the wine or wines, relevant restrictions on making them

-
Not applicable
7.2.   Maximum yields


All wines / category / variety / type


                     ‘Garda’ Garganega, Bianco, Bianco Spumante, Bianco Frizzante

Maximum yield







Maximum yield:


18 000 




Maximum yield unit:


kilograms of grapes per hectare





All wines / category / variety / type


                     ‘Garda’ Pinot Bianco, Marzemino

Maximum yield







Maximum yield:


13 000 




Maximum yield unit:


kilograms of grapes per hectare





All wines / category / variety / type


                     ‘Garda’ Pinot Grigio, Chardonnay, Cabernet, Cabernet Sauvignon, Merlot, Corvina, Pinot Nero, Rosé Frizzante, Rosé Spumante, Rosso, Rebo

Maximum yield







Maximum yield:


15 000 




Maximum yield unit:


kilograms of grapes per hectare





All wines / category / variety / type


                     ‘Garda’ Riesling, Sauvignon

Maximum yield







Maximum yield:


12 000 




Maximum yield unit:


kilograms of grapes per hectare





All wines / category / variety / type


                     ‘Garda’ Cortese, Müller Thurgau

Maximum yield







Maximum yield:


16 000 




Maximum yield unit:


kilograms of grapes per hectare




8.   Indication of the wine grape variety or varieties from which the wine or wines are produced







—


Ancellotta N.










—


Barbera N.










—


Bellagna B.










—


Bianchetta Trevigiana B. - Bianchetta










—


Bonarda N.










—


Bussanello B.










—


Cabernet Franc N. - Cabernet










—


Cabernet Sauvignon N. - Cabernet










—


Carmenère N. - Cabernet










—


Casetta N.










—


Chardonnay B.










—


Corbina N.










—


Cortese B. - Bianca Fernanda










—


Corvina N.










—


Corvinone N.










—


Croatina N.










—


Dindarella N.










—


Dolcetto N.










—


Durella B.










—


Erbaluce B.










—


Erbamat B.










—


Forsellina N.










—


Fortana N.










—


Franconia N.










—


Freisa N.










—


Garganega B.










—


Grapariol B.










—


Grappello Ruberti N.










—


Groppello di Mocasina N. - Groppello










—


Groppello di S. Stefano N. - Groppello










—


Groppello Gentile N. - Groppello










—


Incrocio Terzi n.1 N.










—


Invernenga B.










—


Kerner B.










—


Lagrein N.










—


Lambrusco Grasparossa N. - Lambrusco










—


Lambrusco Maestri N. - Groppello Maestri










—


Lambrusco Marani N. - Lambrusco










—


Lambrusco Salamino N. - Lambrusco










—


Lambrusco Viadanese N. - Lambrusco










—


Lambrusco a Foglia Frastagliata N. - Enantio N.










—


Lambrusco di Sorbara N. - Lambrusco










—


Maiolina N.










—


Malvasia Istriana B. - Malvasia










—


Malvasia Gianca Lunga B. - Malvasia










—


Malvasia Bianca di Candia B. - Malvasia










—


Manzoni Bianco B. - Incrocio Manzoni 6.0.13 B.










—


Marzemina Grossa N.










—


Marzemino N. - Berzemino










—


Merlot N.










—


Meunier N.










—


Molinara N.










—


Montepulciano N.










—


Montonico Bianco B. - Montonico










—


Moradella N.










—


Mornasca N.










—


Moscato Bianco B. - Moscato










—


Moscato di Scanzo N. - Moscato










—


Moscato Giallo B. - Moscato










—


Moscato Rosa Rs. - Rosenmuskateller










—


Müller Thurgau B. - Riesling x Sylvaner










—


Nebbiolo N.










—


Negrara N.










—


Nosiola B.










—


Petit Verdot N.










—


Pignola N.










—


Pinot Bianco B.










—


Pinot Grigio - Pinot










—


Pinot Nero N.










—


Raboso Veronese N. - Raboso










—


Rebo N.










—


Riesling Italico B. - Riesling










—


Riesling Renano B. - Riesling










—


Rondinella N.










—


Rossola Nera N. - Rossola










—


Sangiovese N.










—


Sauvignon B.










—


Schiava N.










—


Schiava Gentile N. - Schiava










—


Schiava Grigia N. - Schiava










—


Schiava Grossa N. - Schiava










—


Serbina N.










—


Spigamonti N.










—


Sylvaner Verde B.










—


Syrah N.










—


Teroldego N.










—


Timorasso B.










—


Tocai Friulano B.










—


Traminer Aromatico Rs










—


Trebbiano di Soave B. - Verdicchio Bianco B.










—


Trebbiano Giallo B. - Rossetto










—


Trebbiano Romagnolo B. - Trebbiano










—


Trebbiano Toscano B. - Procanico










—


Turchetta N.










—


Uva Rara N.










—


Veltliner B.










—


Verdea B. - Colombana Bianca










—


Verdese B.










—


Vespolina N.




9.   Concise definition of the defined geographical area

The ‘Garda’ PDO production area comprises the production areas of the 10 historical designations of the Provinces of Brescia, Mantua and Verona, i.e. Riviera del Garda Classico - Valtenesi, San Martino della Battaglia, Garda Colli Mantovani, Lugana, Custoza, Bardolino, Valdadige, Valpolicella, Soave and Lessini-Durello.
Specifically, in the Province of Brescia the production area includes the entire territory of Limone sul Garda, Tremosine, Tignale, Gargnano, Vobarno, Toscolano Maderno, Gardone Riviera, Salò, Roè Volciano, Villanuova sul Clisi, Gavardo, San Felice del Benaco, Puegnago, Muscoline, Manerba del Garda, Polpenazze, Moniga del Garda, Soiano del Lago, Cavalgese della Riviera, Padenghe sul Garda, Bedizzole, Lonato, Desenzano del Garda, Pozzolengo and Sirmione, and part of the municipality of Castenedolo.
In the Province of Mantua the production area includes the entire territory of the municipalities of Monzambano and Ponti sul Mincio and part of the municipalities of Castiglione delle Stiviere, Cavriana, Solferino and Volta Mantovana.
In the Province of Verona the production area includes the entire territory of Bardolino, Castelnuovo del Garda, Cazzano di Tramigna, Garda, Illasi, Lazise, Mezzane, Montecchia di Crosara, Roncà, Sant’Ambrogio Valpolicella, San Giovanni Ilarione, San Pietro in Cariano and Tregnago, and part of the municipalities of Affi, Badia Calavena, Brentino Belluno, Bussolengo, Caldiero, Caprino Veronese, Cerro, Cavaion, Colognola ai Colli, Costermano, Dolcè, Fumane, Grezzana, Lavagno, Marano, Monteforte d’Alpone, Negrar, Pastrengo, Pescantina, Peschiera, Rivoli, San Bonifacio, San Martino Buon Albergo, San Mauro di Saline, Soave, Sommacampagna, Sona, Torri del Benaco, Valeggio sul Mincio, Verona, Vestenanova and Villafranca.
10.   Link with the geographical area


Category of grapevine product







1.


Wine





Summary of the link

Details of the geographical area
—   Natural factors relevant to the link

Lake Garda is the largest lake in Italy with a surface area of around 370 km2. At the juncture between three regions, namely Lombardy (Province of Brescia), Veneto (Province of Verona) and Trentino-Alto Adige (Province of Trento), the lake runs parallel to the Adige river, from which it is separated by Mount Baldo. The northern end is narrow and funnel-shaped, whereas the southern part is wider and surrounded by hills. Lake Garda lies within a larger, temperate continental climate zone comprising the Po Valley and the lower Alpine valleys, but locally conditions are significantly mitigated by the presence of the lake, resulting in a climate that can be defined as sub-Mediterranean. Spring and autumn are the rainiest seasons, whereas summers are of the Mediterranean type, that is to say mostly dry except during thunderstorms, which are especially frequent in August. In winter the temperatures are milder than in the surrounding areas with scarce rainfall, and on rare occasions the lower lake is shrouded in fog. The banks hardly ever suffer from frost, which occurs only exceptionally. The last frost was in 1706, during a period of general cold which historians call the Little Ice Age.
Garda is a lake oriented from north to south towards the Po Valley, and so many of the typical winds are the result of a difference in weather conditions between the lower and upper lake, resulting in winds blowing down the mountains to the plain in the morning and rising to the mountains in the afternoon. The bottleneck formed by the lake basin influences the onset of winds, many of which are periodic or even daily.
To the south of Lake Garda, between Verona, Mantua and Brescia, there is a large moraine amphitheatre, i.e. a succession of hilly circles with small flat areas, in some cases marshy, originating from the movement and deposits of the lake’s great glacier. These moraine deposits were formed during the Gunz, Mindel, Riss and Wurm glacial periods. The two most ancient ones, Gunz and Mindel, created very few moraine deposits, while the Riss period led to the outermost moraine circles and the Wurm period to the innermost ones.
—   Historical and human factors relevant to the link

Man, and wine, have been present since pre-historic times on the land around Lake Garda. The most ancient human-made plough was unearthed in the moraine hills of Lake Garda where, five millennia before Christ, people were familiar with the wild vine and probably also with wine.
The entire production area of the ‘Garda’ protected designation of origin is suited to winegrowing, in particular the southern and central areas on both sides of the lake. The Veneto region is the most highly productive, both in terms of the area planted with vines and in terms of production.
This large winegrowing area is the result of a combination of several traditions and specificities which have been brought together in the current product specification and which define in detail the technical and production aspects, such as the combination of grape varieties, growing systems and winemaking practices, on the basis of an exclusively quality-oriented production that takes account of the geomorphological range from low moraine undulations to high terraced hills.
The combination of grape varieties in the vineyards is the result of the selection by winegrowers over time. Trebbiano di Lugana, Merlot and Marzemino are thus more widely grown in the Lombardy area and Garganega, Pinot Grigio and Corvina Veronese in the Verona area of the designation, while Chardonnay and Cabernet (Cabernet Sauvignon, Cabernet Franc and Carmenère) are grown in equal parts in both areas.
The training methods, planting distances and pruning systems used aim to achieve the best and most rational arrangement of the vines for the management of cultivation operations, depending on the specific quality of the vine variety and the winemaking type. This has led to the spread of pergoletta trellising in the Verona area, with planting distances of between 3 and 4 metres between rows and 0,6 to 1 metre in the row, the space between rows being totally covered by vegetation, and in the Lombardy area to the classic narrow trellis with planting distances of 2,5 metres between rows and 1 metre in the row.
The winemaking practices used are traditional methods, consolidated throughout the 20th century, for making still white and red wines. Traditional methods are also used for drying, either on the vine or after the harvest, of the white and black grapes used in the vinification and refinement of Passito wines as well as some still wines. The more recent practices for producing semi-sparkling and sparkling wines are spreading rapidly throughout the area.
—   Causal link between quality, the characteristics of the product and the geographical environment, including natural and human factors

From an analytical and organoleptic point of view, ‘Garda’ PDO wines have specific characteristics resulting from the interaction between the geographical environment and the grape variety that can be identified and recognised as typical of the area. The three most widely used white grape varieties are Garganega, Chardonnay and Pinot Grigio, and the three most widely used black grape varieties are Corvina, Merlot and Cabernet.
In the wine category (1), the white and red types have balanced chemical and physical properties and organoleptic characteristics typical of the Garda microclimate and moraines, which translate into intense, predominantly floral aromas and a fresh, very flavourful taste, usually fresh and soft on the palate.
In particular, in the wine category (1) with indication of a white grape variety, as regards the three most widely produced types, Garganega has rich sensory notes, including after long ageing, with tertiary aromas characterised by sulphur notes, especially when the grapes come from the soils of volcanic origin of the easternmost areas of the designation. For Chardonnay, which is prevalent in early-ripening vineyards on moraine soils facing the lake, the most pronounced sensory notes are linked to the olfactory and taste combination, which is characterised by a marked floral fragrance combined with a strong flavour. Pinot Grigio always has pronounced notes typical of the variety, cultivated particularly in the more internal valleys of glacial moraine soils up to high altitudes that allow the grapes to ripen longer, developing more acidity with sensory notes linked to the persistence of finer floral aromas and a full taste. When aged for longer, it has a more intense colour with pink/copper shades.
In the wine category (1) with indication of a black grape variety, as regards the three most widely produced types, Merlot has sensory notes mainly linked to the floral and fruity aromas that give the wine elegance and balanced aroma and taste, also when aged for longer in small barrels. Merlot is grown in all hilly moraine areas of the lake, where the soils are medium deep with an average surface skeleton. For Cabernet, in particular Cabernet Sauvignon, cultivation is restricted to hilly areas further south of the lake where deeper, more fertile soils can be found. The wines are characterised by a marked spicy aroma and taste, slightly grassy, with intense phenolic aromas ranging from leather to chocolate, particularly when aged in small barrels. Corvina is widely grown, in an area extending from the eastern shore of the lake to the valleys and mountainous areas of the Province of Verona. The specific features of this local variety are well known and highly significant; it built its worldwide renown in this winegrowing area.

Category of grapevine product







4.


Sparkling wine





Summary of the link

Details of the geographical area
—   Natural factors relevant to the link

Lake Garda is the largest lake in Italy with a surface area of around 370 km2. At the juncture between three regions, namely Lombardy (Province of Brescia), Veneto (Province of Verona) and Trentino-Alto Adige (Province of Trento), the lake runs parallel to the Adige river, from which it is separated by Mount Baldo. The northern end is narrow and funnel-shaped, whereas the southern part is wider and surrounded by hills. Lake Garda lies within a larger, temperate continental climate zone comprising the Po Valley and the lower Alpine valleys, but locally conditions are significantly mitigated by the presence of the lake, resulting in a climate that can be defined as sub-Mediterranean. Spring and autumn are the rainiest seasons, whereas summers are of the Mediterranean type, that is to say mostly dry except during thunderstorms, which are especially frequent in August. In winter the temperatures are milder than in the surrounding areas with scarce rainfall, and on rare occasions the lower lake is shrouded in fog. The banks hardly ever suffer from frost, which occurs only exceptionally. The last frost was in 1706, during a period of general cold which historians call the Little Ice Age.
Garda is a lake oriented from north to south towards the Po Valley, and so many of the typical winds are the result of a difference in weather conditions between the lower and upper lake, resulting in winds blowing down the mountains to the plain in the morning and rising to the mountains in the afternoon. The bottleneck formed by the lake basin influences the onset of winds, many of which are periodic or even daily.
To the south of Lake Garda, between Verona, Mantua and Brescia, there is a large moraine amphitheatre, i.e. a succession of hilly circles with small flat areas, in some cases marshy, originating from the movement and deposits of the lake’s great glacier. These moraine deposits were formed during the Gunz, Mindel, Riss and Wurm glacial periods. The two most ancient ones, Gunz and Mindel, created very few moraine deposits, while the Riss period led to the outermost moraine circles and the Wurm period to the innermost ones.
—   Historical and human factors relevant to the link

Man, and wine, have been present since pre-historic times on the land around Lake Garda. The most ancient human-made plough was unearthed in the moraine hills of Lake Garda where, five millennia before Christ, people were familiar with the wild vine and probably also with wine.
The entire production area of the ‘Garda’ protected designation of origin is suited to winegrowing, in particular the southern and central areas on both sides of the lake. The Veneto region is the most highly productive, both in terms of the area planted with vines and in terms of production.
This large winegrowing area is the result of a combination of several traditions and specificities which have been brought together in the current product specification and which define in detail the technical and production aspects, such as the combination of grape varieties, growing systems and winemaking practices, on the basis of an exclusively quality-oriented production that takes account of the geomorphological range from low moraine undulations to high terraced hills.
The combination of grape varieties in the vineyards is the result of the selection by winegrowers over time. Trebbiano di Lugana, Merlot and Marzemino are thus more widely grown in the Lombardy area and Garganega, Pinot Grigio and Corvina Veronese in the Verona area of the designation, while Chardonnay and Cabernet (Cabernet Sauvignon, Cabernet Franc and Carmenère) are grown in equal parts in both areas.
The training methods, planting distances and pruning systems used aim to achieve the best and most rational arrangement of the vines for the management of cultivation operations, depending on the specific quality of the vine variety and the winemaking type. This has led to the spread of pergoletta trellising in the Verona area, with planting distances of between 3 and 4 metres between rows and 0,6 to 1 metre in the row, the space between rows being totally covered by vegetation, and in the Lombardy area to the classic narrow trellis with planting distances of 2,5 metres between rows and 1 metre in the row.
The winemaking practices used are traditional methods, consolidated throughout the 20th century, for making still white and red wines. Traditional methods are also used for drying, either on the vine or after the harvest, of the white and black grapes used in the vinification and refinement of Passito wines as well as some still wines. The more recent practices for producing semi-sparkling and sparkling wines are spreading rapidly throughout the area.
—   Causal link between quality, the characteristics of the product and the geographical environment, including natural and human factors

In the sparkling wine category (4), the Garda Bianco types, including with indication of the Pinot Grigio variety, and the Garda Rosé types, mainly produced using the Charmat method from base wines of other, reclassified designations, mostly from a single grape variety, are sparkling, fruity and flavourful wines that are easy to drink due to their soft taste.
In the quality sparkling wine category (5), the Garda Bianco and Garda Rosé types are mainly produced using the traditional method of secondary fermentation from a base wine usually made up of a blend of selected grape varieties, from which rich and complex wines are obtained after a long period of ageing on the lees.

Category of grapevine product







5.


Quality sparkling wine





Summary of the link

Details of the geographical area
—   Natural factors relevant to the link

Lake Garda is the largest lake in Italy with a surface area of around 370 km2. At the juncture between three regions, namely Lombardy (Province of Brescia), Veneto (Province of Verona) and Trentino-Alto Adige (Province of Trento), the lake runs parallel to the Adige river, from which it is separated by Mount Baldo. The northern end is narrow and funnel-shaped, whereas the southern part is wider and surrounded by hills. Lake Garda lies within a larger, temperate continental climate zone comprising the Po Valley and the lower Alpine valleys, but locally conditions are significantly mitigated by the presence of the lake, resulting in a climate that can be defined as sub-Mediterranean. Spring and autumn are the rainiest seasons, whereas summers are of the Mediterranean type, that is to say mostly dry except during thunderstorms, which are especially frequent in August. In winter the temperatures are milder than in the surrounding areas with scarce rainfall, and on rare occasions the lower lake is shrouded in fog. The banks hardly ever suffer from frost, which occurs only exceptionally. The last frost was in 1706, during a period of general cold which historians call the Little Ice Age.
Garda is a lake oriented from north to south towards the Po Valley, and so many of the typical winds are the result of a difference in weather conditions between the lower and upper lake, resulting in winds blowing down the mountains to the plain in the morning and rising to the mountains in the afternoon. The bottleneck formed by the lake basin influences the onset of winds, many of which are periodic or even daily.
To the south of Lake Garda, between Verona, Mantua and Brescia, there is a large moraine amphitheatre, i.e. a succession of hilly circles with small flat areas, in some cases marshy, originating from the movement and deposits of the lake’s great glacier. These moraine deposits were formed during the Gunz, Mindel, Riss and Wurm glacial periods. The two most ancient ones, Gunz and Mindel, created very few moraine deposits, while the Riss period led to the outermost moraine circles and the Wurm period to the innermost ones.
—   Historical and human factors relevant to the link

Man, and wine, have been present since pre-historic times on the land around Lake Garda. The most ancient human-made plough was unearthed in the moraine hills of Lake Garda where, five millennia before Christ, people were familiar with the wild vine and probably also with wine.
The entire production area of the ‘Garda’ protected designation of origin is suited to winegrowing, in particular the southern and central areas on both sides of the lake. The Veneto region is the most highly productive, both in terms of the area planted with vines and in terms of production.
This large winegrowing area is the result of a combination of several traditions and specificities which have been brought together in the current product specification and which define in detail the technical and production aspects, such as the combination of grape varieties, growing systems and winemaking practices, on the basis of an exclusively quality-oriented production that takes account of the geomorphological range from low moraine undulations to high terraced hills.
The combination of grape varieties in the vineyards is the result of the selection by winegrowers over time. Trebbiano di Lugana, Merlot and Marzemino are thus more widely grown in the Lombardy area and Garganega, Pinot Grigio and Corvina Veronese in the Verona area of the designation, while Chardonnay and Cabernet (Cabernet Sauvignon, Cabernet Franc and Carmenère) are grown in equal parts in both areas.
The training methods, planting distances and pruning systems used aim to achieve the best and most rational arrangement of the vines for the management of cultivation operations, depending on the specific quality of the vine variety and the winemaking type. This has led to the spread of pergoletta trellising in the Verona area, with planting distances of between 3 and 4 metres between rows and 0,6 to 1 metre in the row, the space between rows being totally covered by vegetation, and in the Lombardy area to the classic narrow trellis with planting distances of 2,5 metres between rows and 1 metre in the row.
The winemaking practices used are traditional methods, consolidated throughout the 20th century, for making still white and red wines. Traditional methods are also used for drying, either on the vine or after the harvest, of the white and black grapes used in the vinification and refinement of Passito wines as well as some still wines. The more recent practices for producing semi-sparkling and sparkling wines are spreading rapidly throughout the area.
—   Causal link between quality, the characteristics of the product and the geographical environment, including natural and human factors

In the sparkling wine category (4), the Garda Bianco types, including with indication of the Pinot Grigio variety, and the Garda Rosé types, mainly produced using the Charmat method from base wines of other, reclassified designations, mostly from a single grape variety, are sparkling, fruity and flavourful wines that are easy to drink due to their soft taste.
In the quality sparkling wine category (5), the Garda Bianco and Garda Rosé types are mainly produced using the traditional method of secondary fermentation from a base wine usually made up of a blend of selected grape varieties, from which rich and complex wines are obtained after a long period of ageing on the lees.

Category of grapevine product







8.


Semi-sparkling wine





Summary of the link

Details of the geographical area
—   Natural factors relevant to the link

Lake Garda is the largest lake in Italy with a surface area of around 370 km2. At the juncture between three regions, namely Lombardy (Province of Brescia), Veneto (Province of Verona) and Trentino-Alto Adige (Province of Trento), the lake runs parallel to the Adige river, from which it is separated by Mount Baldo. The northern end is narrow and funnel-shaped, whereas the southern part is wider and surrounded by hills. Lake Garda lies within a larger, temperate continental climate zone comprising the Po Valley and the lower Alpine valleys, but locally conditions are significantly mitigated by the presence of the lake, resulting in a climate that can be defined as sub-Mediterranean. Spring and autumn are the rainiest seasons, whereas summers are of the Mediterranean type, that is to say mostly dry except during thunderstorms, which are especially frequent in August. In winter the temperatures are milder than in the surrounding areas with scarce rainfall, and on rare occasions the lower lake is shrouded in fog. The banks hardly ever suffer from frost, which occurs only exceptionally. The last frost was in 1706, during a period of general cold which historians call the Little Ice Age.
Garda is a lake oriented from north to south towards the Po Valley, and so many of the typical winds are the result of a difference in weather conditions between the lower and upper lake, resulting in winds blowing down the mountains to the plain in the morning and rising to the mountains in the afternoon. The bottleneck formed by the lake basin influences the onset of winds, many of which are periodic or even daily.
To the south of Lake Garda, between Verona, Mantua and Brescia, there is a large moraine amphitheatre, i.e. a succession of hilly circles with small flat areas, in some cases marshy, originating from the movement and deposits of the lake’s great glacier. These moraine deposits were formed during the Gunz, Mindel, Riss and Wurm glacial periods. The two most ancient ones, Gunz and Mindel, created very few moraine deposits, while the Riss period led to the outermost moraine circles and the Wurm period to the innermost ones.
—   Historical and human factors relevant to the link

Man, and wine, have been present since pre-historic times on the land around Lake Garda. The most ancient human-made plough was unearthed in the moraine hills of Lake Garda where, five millennia before Christ, people were familiar with the wild vine and probably also with wine.
The entire production area of the ‘Garda’ protected designation of origin is suited to winegrowing, in particular the southern and central areas on both sides of the lake. The Veneto region is the most highly productive, both in terms of the area planted with vines and in terms of production.
This large winegrowing area is the result of a combination of several traditions and specificities which have been brought together in the current product specification and which define in detail the technical and production aspects, such as the combination of grape varieties, growing systems and winemaking practices, on the basis of an exclusively quality-oriented production that takes account of the geomorphological range from low moraine undulations to high terraced hills.
The combination of grape varieties in the vineyards is the result of the selection by winegrowers over time. Trebbiano di Lugana, Merlot and Marzemino are thus more widely grown in the Lombardy area and Garganega, Pinot Grigio and Corvina Veronese in the Verona area of the designation, while Chardonnay and Cabernet (Cabernet Sauvignon, Cabernet Franc and Carmenère) are grown in equal parts in both areas.
The training methods, planting distances and pruning systems used aim to achieve the best and most rational arrangement of the vines for the management of cultivation operations, depending on the specific quality of the vine variety and the winemaking type. This has led to the spread of pergoletta trellising in the Verona area, with planting distances of between 3 and 4 metres between rows and 0,6 to 1 metre in the row, the space between rows being totally covered by vegetation, and in the Lombardy area to the classic narrow trellis with planting distances of 2,5 metres between rows and 1 metre in the row.
The winemaking practices used are traditional methods, consolidated throughout the 20th century, for making still white and red wines. Traditional methods are also used for drying, either on the vine or after the harvest, of the white and black grapes used in the vinification and refinement of Passito wines as well as some still wines. The more recent practices for producing semi-sparkling and sparkling wines are spreading rapidly throughout the area.
—   Causal link between quality, the characteristics of the product and the geographical environment, including natural and human factors

In the category of semi-sparkling wine (8), the Garda Bianco types, including with indication of a grape variety such as Garganega, Pinot Grigio or Chardonnay, and the Garda Rosé types are simple, fruity and fresh semi-sparkling wines, ready to drink and with organoleptic characteristics typical of the variety used.
11.   Further applicable requirements


Title of the requirement/derogation

Winemaking

Legal framework

National legislation

Type of further requirement/derogation

Derogation from production in the demarcated geographical area

Description of the requirement/derogation

Based on the locations where production has traditionally taken place, winemaking can be carried out throughout the Provinces of Brescia, Mantua and Verona. Winemaking can also take place in wineries or wine cooperatives located in the municipalities of Gambellara and Montecchio Maggiore.

Title of the requirement/derogation

Production of sparkling and semi-sparkling wines

Legal framework

National legislation

Type of further requirement/derogation

Derogation from production in the demarcated geographical area

Description of the requirement/derogation

Processing into sparkling and semi-sparkling wine, including the oenological practices of secondary fermentation, stabilisation and sweetening where this is permitted, may be carried out throughout the administrative territory of the Regions of Lombardy and Veneto and areas bordering on those regions.

Title of the requirement/derogation

Use of the term ‘Crémant’
               

Legal framework

EU legislation

Type of further requirement/derogation

Additional provisions relating to labelling

Description of the requirement/derogation

The ‘Garda’ Bianco/Rosé Spumante Metodo Classico types, i.e. white and rosé sparkling wines made using the traditional method, may also be marketed featuring the term ‘Crémant’ on the labelling, provided they have the specific characteristics laid down by the legislation in force.

Title of the requirement/derogation

Specific rules on packaging

Legal framework

National legislation

Type of further requirement/derogation:

Additional provisions relating to labelling

Description of the requirement/derogation

Regarding packaging, all containers provided for in EU and national legislation may be used, except for the Spumante and Passito types, for which glass bottles up to 18 litres must be used.
Any type of closure allowed under the applicable legislation is permitted.
The relevant EU and national rules apply to stoppers for sparkling wines. However, the use of screw caps is also permitted for bottles with a capacity of up to 0,200 litres.

Electronic reference (URL) to the publication of the product specification


https://www.masaf.gov.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/23473



(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/2026/1381/oj
ISSN 1977-091X (electronic edition)