Publication of an application for the approval of a Union amendment to a product specification for a protected designation of origin in the wine sector pursuant to Article 97(3) in conjunction with Article 105 of Regulation (EU) No 1308/2013 of the European Parliament and of the Council
Date: 2026-04-17
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Emilia-Romagna, Italy, consumer information, designation of origin, labelling, product designation, quality control of agricultural products, red wine, rosé wine, sparkling wine, white wine








C_202602147EN.000101.fmx.xml












Official Journal of the European Union


EN
C series













C/2026/2147


17.4.2026






Publication of an application for the approval of a Union amendment to a product specification for a protected designation of origin in the wine sector pursuant to Article 97(3) in conjunction with Article 105 of Regulation (EU) No 1308/2013 of the European Parliament and of the Council
(C/2026/2147)

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

‘Romagna’


PDO-IT-A0507-AM05


Date of application: 28.4.2021
                  

1.   Applicant and legitimate interest

CONSORZIO VINI DI ROMAGNA [ROMAGNA WINE ASSOCIATION]
Protection association for the ‘Romagna’ PDO
2.   Heading in the product specification affected by the amendment(s)







☐


Name of product










☒


Category of the grapevine product










☒


Link










☐


Marketing restrictions




3.   Description and reasons for amendment

1.   Introduction of a new category of grapevine product

The ‘Quality sparkling wine’ category of grapevine product has been added (category 5).
Demand for sparkling wine and quality sparkling wine has grown increasingly over the last decade. To meet this demand, producers from Romagna have also sought to implement and improve all the technical and technological solutions needed to obtain these product types. Category 5 ‘quality sparkling wine’ makes it possible to maximise the value of the ‘sparkling wine’ type of PDO ‘Romagna’ products.
Inclusion of the ‘quality sparkling wine’ product category led to amendment of Articles 1 to 9 of the product specification and the relevant sections of the single document.
2.   Update of the description of the link with the geographical area

Improvements have been made to the description of the environmental and historical/cultural aspects that are crucial for characterising the quality of the wines in relation to the soil and climate characteristics of the area and to the growing and cultural tradition that has become established over centuries of development in grape cultivation and processing.
The amendment concerns Article 9 of the product specification and Section 8 (Description of the link(s)) of the single document.
3.   Consolidation with previous standard amendment

The product specification and all the sections of the single document have also been supplemented by the standard amendment sent after this Union amendment and already approved by the Commission in Communication 2022/C 386/08, published in Official Journal C 386 of 7 October 2022.
At the same time, the individual categories of wine have been more clearly listed in the ‘Description of the wines’ section of the single document.
SINGLE DOCUMENT
1.   Name of product

Romagna
2.   Geographical indication type

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







(1)


Wine










(4)


Sparkling wine










(5)


Quality sparkling wine










(8)


Semi-sparkling wine




3.1.   Combined Nomenclature code

22 – BEVERAGES, SPIRITS AND VINEGAR

                  2204  – Wine of fresh grapes, including fortified wines; grape must other than that of heading 2009
4.   Description of the wine(s)

1.   ‘Romagna’ Albana Spumante (category 4 – sparkling wine)

Protected designation of origin ‘Romagna’ Albana Spumante wine is made from the must of partially raisined grapes using the in-bottle or autoclave method in accordance with EU legislation. It has a golden yellow colour, fine foam and lasting fizz, a characteristic, deliciously fruity aroma typical of the grape variety, good structure and pleasant freshness, and an agreeable, smooth, sweet but never cloying taste.
Minimum total alcoholic strength by volume: 16,0 % vol.
Minimum sugar-free extract: 21,0 g/l
Any analytical parameters not shown in the table below comply with the limits laid down in national and EU legislation.

General analytical characteristics







—


Maximum total alcoholic strength (in % volume): —










—


Minimum actual alcoholic strength (in % volume): —










—


Minimum total acidity: 6 grams per litre expressed as tartaric acid










—


Maximum volatile acidity (in milliequivalents per litre): —










—


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




2.   ‘Romagna’ Cagnina (category 1 – wine)

Protected designation of origin ‘Romagna’ Cagnina wine, obtained from Terrano grapes generally harvested towards the end of September, is ready to be released for consumption after the first 10 days of October. It has a purple-red colour, an intense, characteristic aroma with hints of marasca cherries and raspberries, and a sweet, slightly tannic taste with a pleasantly acidic edge.
Minimum total alcoholic strength by volume: 11,5 % vol.
Minimum sugar-free extract: 17,0 g/l
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): 8,5.










—


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): —




3.   ‘Romagna’ Pagadebit (category 1 – wine; including the sweet variety)

Protected designation of origin ‘Romagna’ Pagadebit wine, obtained from Bombino Bianco grapes, has a straw yellow colour of varying intensity depending on the age and the wine-making process, a fresh and fragrant aroma with a hint of hawthorn typical of the grape variety, and a pleasant and delicate taste, which ranges from dry to medium sweet, including in the semi-sparkling variety.
Minimum total alcoholic strength by volume: 11,5 % vol.
Minimum sugar-free extract: 14,0 g/l
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.   ‘Romagna’ Pagadebit Frizzante (category 8 – semi-sparkling wine; including the sweet variety)

Protected designation of origin ‘Romagna’ Pagadebit Frizzante wine, obtained from Bombino Bianco grapes, has a straw yellow colour of varying intensity depending on the age and the wine-making process, with fine and persistent foam, a fresh and fragrant aroma with a hint of hawthorn typical of the grape variety, and a pleasant and delicate taste, which ranges from dry to medium sweet.
Minimum total alcoholic strength by volume: 11,5 % vol.
Minimum sugar-free extract: 14,0 g/l
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.   ‘Romagna’ Pagadebit Bertinoro (category 1 – wine)

Protected designation of origin ‘Romagna’ Pagadebit Bertinoro wine, obtained from Bombino Bianco grapes in the Bertinoro sub-area, has a straw yellow colour of varying intensity depending on the age and the wine-making process, a fresh and fragrant aroma with a hint of hawthorn typical of the grape variety, and a pleasant and delicate taste, which may be dry or medium sweet, including in the sparkling variety.
Minimum total alcoholic strength by volume: 12,0 % vol.
Minimum sugar-free extract: 15,0 g/l
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): —




6.   ‘Romagna’ Sangiovese (category 1 – wine)

Protected designation of origin ‘Romagna’ Sangiovese wine, obtained from grapes of the grape variety of the same name, has a ruby red colour with a purple sheen, a broad and vinous aroma, which is slightly herbaceous in youth, with possible hints of violet, and an elegant, full, pleasantly tannic taste when young and an equally pleasant, slightly bitter aftertaste.
Minimum total alcoholic strength by volume: 12,0 % vol.
Reducing sugar residues: not more than 10,0 g/l
Minimum sugar-free extract: 20,0 g/l
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.   ‘Romagna’ Sangiovese Novello (category 1 – wine)

Protected designation of origin ‘Romagna’ Sangiovese Novello wine, obtained from grapes of the variety of the same name, vinified by carbonic maceration, has a ruby red colour, an intense, vinous aroma typical of wines produced by this method, and a dry or slightly sweet taste owing to some residual sugar, as permitted by the rules governing its production.
Minimum total alcoholic strength by volume: 11,5 % vol.
Reducing sugar residues: not more than 10 g/l
Minimum sugar-free extract: 18,0 g/l
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.   ‘Romagna’ Sangiovese Superiore (category 1 – wine)

Protected designation of origin ‘Romagna’ Sangiovese Superiore wine, obtained from grapes of the variety of the same name, has a ruby red colour tending towards garnet, sometimes with a purple sheen, a vinous aroma with delicate hints of violet, and a round, full-bodied but soft and elegant taste, slightly and pleasantly tannic when young, and an agreeable, pronounced aftertaste which is slightly bitter.
Minimum total alcoholic strength by volume: 12,5 % vol.
Reducing sugar residues: not more than 10,0 g/l
Minimum sugar-free extract: 24,0 g/l
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.   ‘Romagna’ Sangiovese Riserva (category 1 – wine)

Protected designation of origin ‘Romagna’ Sangiovese Riserva wine, obtained from grapes of the variety of the same name, and aged, has a ruby red colour tending to garnet and fading to purple and orange shades with age, a fine complex bouquet of vanilla typical of ageing and a dry, round, harmonious, robust taste, often with hints of wood derived from the barrels in which it was aged.
Minimum total alcoholic strength by volume: 13,0% vol.
Reducing sugar residues: not more than 10,0 g/l
Minimum sugar-free extract: 26,0 g/l
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.   ‘Romagna’ Sangiovese Superiore Riserva (category 1 – wine)

Protected designation of origin ‘Romagna’ Sangiovese Riserva wine, obtained from grapes of the variety of the same name, and aged, has a ruby red colour tending to garnet and fading to purple and orange shades with age, a fine complex bouquet of vanilla typical of ageing and a dry, round, harmonious, robust taste, often with hints of wood derived from the barrels in which it was aged.
Minimum total alcoholic strength by volume: 13,0 % vol.
Reducing sugar residues: not more than 10,0 g/l
Minimum sugar-free extract: 26,0 g/l
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: —










—


Maximum volatile acidity (in milliequivalents per litre): —










—


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




11.   ‘Romagna’ Sangiovese Passito (category 1 – wine)

Protected designation of origin ‘Romagna’ Sangiovese Passito wine, obtained from grapes of the variety of the same name, has a ruby red colour, sometimes with a purple sheen, a delicate aroma with possible hints of violet and a harmonious, pleasantly tannic taste followed by an agreeable, characteristic aftertaste which is slightly bitter; it may have discernible hints of wood derived from the barrels in which it was aged.
Minimum total alcoholic strength by volume: 12,0 % vol.
Reducing sugar residues: from 6,0 to 20,0 g/l; Minimum sugar-free extract: 26 g/l

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): —




12.   ‘Romagna’ Sangiovese with the sub-area specified (category 1 – wine)

Wine with the protected designation of origin ‘Romagna’ Sangiovese followed by a sub-area, obtained from grapes of the variety of the same name from the clearly defined areas, has a ruby red colour with a purple sheen, a broad and vinous aroma, which is slightly herbaceous when young, with delicate hints of violet, a taste that is typical of the production area and pleasantly tannic in youth, and an equally pleasant, slightly bitter aftertaste.
Minimum total alcoholic strength by volume: 12,5 % vol.
Reducing sugar residues: not more than 4,0 g/l
Minimum sugar-free extract: 24,0 g/l
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): —




13.   ‘Romagna’ Sangiovese Riserva with the sub-area specified (category 1 – wine)

Wine with the protected designation of origin ‘Romagna’ Sangiovese Riserva followed by a sub-area, obtained from grapes of the variety of the same name from the clearly defined areas, is ruby red tending to garnet and fading to purple and orange shades with age, with a dry, round, harmonious, robust taste typical of the production area, often with hints of wood derived from the barrels in which it was aged.
Minimum total alcoholic strength by volume: 13,0 % vol.
Reducing sugar residues: not more than 4,0 g/l
Minimum sugar-free extract: 26,0 g/l
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): —




14.   ‘Romagna’ Trebbiano (category 1 – wine)

Protected designation of origin ‘Romagna’ Trebbiano wine, obtained from grapes of the variety of the same name, has a straw yellow colour of varying intensity, a vinous, mild and delicate aroma, and a subtle, flavourful and harmonious taste.
Minimum total alcoholic strength by volume: 11,5 % vol.
Reducing sugar residues: not more than 10 g/l
Minimum sugar-free extract: 14,0 g/l
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): —




15.   ‘Romagna’ Trebbiano Spumante (category 4 – sparkling wine)

Protected designation of origin ‘Romagna’ Trebbiano Spumante wine, obtained from grapes of the variety of the same name by natural re-fermentation in the bottle or in autoclaves in accordance with EU rules, has a straw yellow colour of varying intensity, lasting foam and fine fizz, a fine, fresh and pleasant aroma, and a dry or medium-dry taste depending on the type.
Minimum total alcoholic strength by volume: 10,5 % vol.
Minimum sugar-free extract: 14,0 g/l
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): —




16.   ‘Romagna’ Trebbiano Frizzante (category 8 – semi-sparkling wine)

Protected designation of origin ‘Romagna’ Trebbiano Frizzante wine, obtained from grapes of the variety of the same name by natural secondary fermentation in accordance with EU rules, has a straw yellow colour of varying intensity with fine and persistent foam, a pleasant and delicate aroma, and a fresh, harmonious taste.
Minimum total alcoholic strength by volume: 10,5 % vol.
Reducing sugar residues: not more than 10 g/l
Minimum sugar-free extract: 14,0 g/l
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): —




17.   ‘Romagna’ Bianco Spumante (category 4 – sparkling wine)

Protected designation of origin ‘Romagna’ Bianco Spumante wine has a foam that is: fine and persistent, and a straw yellow colour of varying intensity; It stands out for its aroma: fine and delicate, and depending on the sugar content, its taste varies from brut nature to dry, sapid and harmonious.
Minimum total alcoholic strength by volume: 10,5 % vol.
Minimum sugar-free extract: 14 g/l
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): —




18.   ‘Romagna’ Bianco Spumante di Qualità (category 5 – quality sparkling wine)

Protected designation of origin ‘Romagna’ Bianco Spumante di Qualità wine has a foam that is: fine, silky and persistent, and a straw yellow colour of varying intensity; It stands out for its aroma: fine, delicate, with distinctive notes from resting on the lees. Depending on the sugar content its taste varies from brut nature to dry, full, sapid and harmonious.
Minimum total alcoholic strength by volume: 11 % vol.
Minimum sugar-free extract: 15 g/l
Any analytical parameters not shown in the table below comply with the limits laid down in national and EU legislation.

General analytical characteristics







—


Maximum total alcoholic strength (in % volume): —










—


Minimum actual alcoholic strength (in % volume): —










—


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










—


Maximum volatile acidity (in milliequivalents per litre): —










—


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




19.   ‘Romagna’ Rosato Spumante (category 4 – sparkling wine)

Protected designation of origin ‘Romagna’ Rosato Spumante wine has a fine, persistent foam. The colour is pinkish of varying intensity and the aroma is fine and delicate. Its taste varies depending on the sugar content from brut nature to dry and it is sapid and harmonious.
Minimum total alcoholic strength by volume: 10,5 % vol.
Minimum sugar-free extract: 15 g/l
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): —




20.   ‘Romagna’ Rosato Spumante di Qualità (category 5 – quality sparkling wine)

Protected designation of origin ‘Romagna’ Rosato Spumante di Qualità wine has a fine, silky and persistent foam. The colour is pink of varying intensity with a fine, delicate aroma and distinctive notes from resting on the lees. Depending on the sugar content its taste varies from brut nature to dry, full, sapid and harmonious.
Minimum total alcoholic strength by volume: 11 % vol.
Minimum sugar-free extract: 15 g/l
Any analytical parameters not shown in the table below comply with the limits laid down in national and EU legislation.

General analytical characteristics







—


Maximum total alcoholic strength (in % volume): —










—


Minimum actual alcoholic strength (in % volume): —










—


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










—


Maximum volatile acidity (in milliequivalents per litre): —










—


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




21.   ‘Romagna’ Bianco (category 1 – wine)

Protected designation of origin ‘Romagna’ Bianco wines are light yellow to straw yellow of varying intensity in colour and have a pleasant, fine and delicate aroma. The taste is sapid and harmonious.
Minimum total alcoholic strength by volume: 11,5 % vol.
Reducing sugar residues: not more than 10 g/l
Minimum sugar-free extract: 14 g/l
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): —




22.   ‘Romagna’ Bianco Frizzante (category 8 – semi-sparkling wine)

Protected designation of origin ‘Romagna’ Bianco Frizzante wine has a fine, persistent foam. The colour ranges from light yellow to straw yellow of varying intensity and its aroma is pleasant and distinctive. Its taste is harmonious and fresh.
Minimum total alcoholic strength by volume: 10,5 % vol.
Reducing sugar residues: not more than 10 g/l
Minimum sugar-free extract: 14 g/l
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): —




23.   ‘Romagna’ Rosato (category 1 – wine)

Protected designation of origin ‘Romagna’ Rosato wines are pink of varying intensity in colour and have a pleasant, fine and delicate aroma. The taste is harmonious and fresh.
Minimum total alcoholic strength by volume: 11,5 % vol.
Reducing sugar residues: not more than 10 g/l
Minimum sugar-free extract: 14 g/l
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): —




24.   ‘Romagna’ Rosato Frizzante (category 8 – semi-sparkling wine)

Protected designation of origin ‘Romagna’ Rosato Frizzante wine has a fine, persistent foam. Pink of varying intensity in colour, with a pleasant, distinctive aroma. The taste is harmonious and fresh.
Minimum total alcoholic strength by volume: 10,5 % vol.
Reducing sugar residues: not more than 10 g/l
Minimum sugar-free extract: 14 g/l
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): —




25.   ‘Romagna’ Rosso (category 1 – wine)

Protected designation of origin ‘Romagna’ Rosso wines have a ruby red colour, sometimes with purple tints, a vinous aroma and a frank fragrance. The taste is harmonious, slightly tannic, with a pleasantly bitter aftertaste.
Minimum total alcoholic strength by volume: 12 % vol.
Reducing sugar residues: not more than 10 g/l
Minimum sugar-free extract: 19 g/l
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): —




26.   ‘Romagna’ Bianco Brisighella (category 1 – wine)

Protected designation of origin ‘Romagna’ Bianco Brisighella wines are light yellow to straw yellow of varying intensity in colour and have a distinctive, fine and broad-ranging aroma. The taste is sapid, fresh and harmonious.
Minimum total alcoholic strength by volume: 11 % vol.
Reducing sugar residues: not more than 4 g/l
Minimum sugar-free extract: 19 g/l
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): —




27.   ‘Romagna’ Bianco Castrocaro (category 1 – wine)

Protected designation of origin ‘Romagna’ Bianco Castrocaro wines are light yellow to straw yellow of varying intensity in colour and have a pleasant, intense, vinous aroma. The taste is sapid and harmonious.
Minimum total alcoholic strength by volume: 11,5 % vol.
Reducing sugar residues: not more than 4 g/l
Minimum sugar-free extract: 17 g/l
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): —




28.   ‘Romagna’ Bianco Longiano (category 1 – wine)

Protected designation of origin ‘Romagna’ Bianco Longiano wines are light yellow to straw yellow of varying intensity in colour and have a pleasant, intense and vinous aroma. The taste is sapid and harmonious.
Minimum total alcoholic strength by volume: 11 % vol.
Reducing sugar residues: not more than 10 g/l
Minimum sugar-free extract: 19 g/l
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): —




29.   ‘Romagna’ Bianco Modigliana (category 1 – wine)

Protected designation of origin ‘Romagna’ Bianco Modigliana wines are light yellow to straw yellow of varying intensity in colour and have a pleasant, intense and vinous aroma. The taste is sapid and harmonious.
Minimum total alcoholic strength by volume: 11 % vol.
Reducing sugar residues: not more than 10 g/l
Minimum sugar-free extract: 19 g/l
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): —




30.   ‘Romagna’ Bianco Oriolo (category 1 – wine)

Protected designation of origin ‘Romagna’ Bianco Oriolo wines are light yellow to straw yellow of varying intensity in colour and have a pleasant, intense and vinous aroma. The taste is sapid and harmonious.
Minimum total alcoholic strength by volume: 11,5 % vol.
Reducing sugar residues: not more than 4 g/l
Minimum sugar-free extract: 17 g/l
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): —




31.   ‘Romagna’ Centesimino Oriolo (category 1 – wine)

Protected designation of origin ‘Romagna’ Centesimino Oriolo wine is garnet red in colour and has a characteristic aroma with notes of roses and forest fruit. The taste is velvety and full-bodied.
Minimum total alcoholic strength by volume: 12 % vol.
Reducing sugar residues: not more than 4 g/l
Minimum sugar-free extract: 23 g/l
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): —




32.   ‘Romagna’ Centesimino Oriolo Riserva (category 1 – wine)

Protected designation of origin ‘Romagna’ Centesimino Oriolo Riserva wine has an intense garnet red colour and an enveloping aroma with notes of roses, ripe fruit and spices. The taste is full-bodied, harmonious, velvety and slightly tannic.
Minimum total alcoholic strength by volume: 13 % vol.
Reducing sugar residues: not more than 4 g/l
Minimum sugar-free extract: 26 g/l
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 grams per litre expressed as tartaric acid










—


Maximum volatile acidity (in milliequivalents per litre): —










—


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




33.   ‘Romagna’ Centesimino Oriolo Passito (category 1 – wine)

Protected designation of origin ‘Romagna’ Centesimino Oriolo Passito wine is solid garnet red in colour, with an intense and distinctive aroma with notes of roses, jam, raisined grapes and spices. The taste is harmonious, enveloping and with good structure.
Minimum total alcoholic strength by volume: 11,5 % vol.
Reducing sugar residues: minimum 50 g/l;
Minimum sugar-free extract: 26 g/l
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): —




34.   ‘Romagna’ Centesimino Oriolo Spumante Rosé (category 4 – sparkling wine)

Protected designation of origin ‘Romagna’ Centesimino Oriolo Spumante Rosé wine has a fine, persistent foam. It is pink of varying intensity in colour and has a characteristic aroma of markedly floral notes. Its taste varies depending on the sugar content from brut to demi-sec, fresh and with good structure.
Minimum total alcoholic strength by volume: 11 % vol.
Minimum sugar-free extract: 14 g/l
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): —




35.   ‘Romagna’ Famoso Mercato Saraceno (category 1 – wine)

Protected designation of origin ‘Romagna’ Famoso Mercato Saraceno wines are straw yellow of varying intensity in colour and have a distinctive, intense and vinous aroma. The taste is dry, sapid and harmonious.
Minimum total alcoholic strength by volume: 11,5 % vol.
Minimum sugar-free extract: 17 g/l
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): —




36.   ‘Romagna’ Famoso Mercato Saraceno Spumante (category 4 – sparkling wine)

Protected designation of origin ‘Romagna’ Famoso Mercato Saraceno Spumante wine has a fine, persistent foam. The colour is straw yellow of varying intensity and the aroma is fine and delicate. Its taste varies depending on the sugar content from brut nature to dry, in accordance with EU law.
Minimum total alcoholic strength by volume: 11 % vol.
Minimum sugar-free extract: 16 g/l
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.   Wine making practices

a.   Specific oenological practices

---
b.   Maximum yields









1.


Romagna Albana Spumante
45 hectolitres per hectare












2.


Romagna Cagnina
84,5 hectolitres per hectare












3.


Romagna Pagadebit and Pagadebit Bertinoro, including Frizzante
98 hectolitres per hectare












4.


Romagna Sangiovese, including Novello and Riserva
98 hectolitres per hectare












5.


Romagna Sangiovese Superiore, including Riserva
68,25 hectolitres per hectare












6.


Romagna Sangiovese with an additional geographical mention
58,5 hectolitres per hectare












7.


Romagna Sangiovese Riserva with sub-areas
52 hectolitres per hectare












8.


Romagna Sangiovese Passito
60 hectolitres per hectare












9.


Romagna Bianco, including Frizzante and Spumante
126 hectolitres per hectare












10.


Romagna Rosato, including Frizzante and Spumante
126 hectolitres per hectare












11.


Romagna Rosso
91 hectolitres per hectare












12.


Romagna Bianco with sub-areas Brisighella, Castrocaro, Longiano, Modigliana and Oriolo
84 hectolitres per hectare












13.


Romagna Centesimino including Riserva with sub-area Oriolo
77 hectolitres per hectare












14.


Romagna Centesimino Passito with sub-area Oriolo
55 hectolitres per hectare












15.


Romagna Centesimino Spumante Rosé with sub-area Oriolo
91 hectolitres per hectare












16.


Romagna Famoso, including Spumante with sub-area Mercato Saraceno
84 hectolitres per hectare












17.


Romagna Bianco Spumante di Qualità
126 hectolitres per hectare












18.


Romagna Rosato Spumante di Qualità
126 hectolitres per hectare




6.   Demarcated geographical area

The production area of grapes for the production of wines eligible to bear the ‘Romagna’ designation covers the entirety or parts of various municipalities in the provinces of Bologna, Forlì-Cesena, Ravenna and Rimini in the Emilia-Romagna region.






(1)


The production area of grapes for the production of wine with the protected designation of origin ‘Romagna’ Albana Spumante covers the entirety or parts of the municipalities listed below. The boundary of this area is demarcated as follows:
Province of Forlì-Cesena: Municipalities of Castrocaro Terme e Terra del Sole, Forlì, Forlimpopoli, Meldola, Bertinoro, Cesena, Montiano, Roncofreddo, Savignano sul Rubicone and Longiano. For the municipalities of Savignano sul Rubicone, Cesena, Forlimpopoli and Forlì, the downstream boundary is demarcated as follows: Municipality of Savignano sul Rubicone: from SS 9 Via Emilia. Municipality of Cesena: from the boundary with the municipality of Savignano it follows SS 9 Via Emilia until it meets via Pestalozzi. It follows this and then along via Marzolino Primo until the Rimini-Bologna railway line, which it follows until it meets SS 71 bis, from which it follows via Comunale Redichiaro and via Brisighella. It then rejoins SS 71 bis, following this and then via Vicinale Cerchia, via S. Egidio, via Comunale Boscone, via Madonna dello Schioppo, via Cavalcavia, and via D’Altri until the river Savio and public racetrack, to rejoin SS 9 Via Emilia northwards (at kilometre 30.65), which it follows until the boundary with the municipality of Bertinoro. Municipality of Forlimpopoli: from the boundary of the municipality of Bertinoro it follows SS 9 until it meets Via S. Leonardo, which it follows until it meets the Rimini-Bologna railway line, then continues along it until it joins SS 9, which it runs along until the boundary with the municipality of Forlì. Municipality of Forlì: from the boundary with the municipality of Forlimpopoli it follows SS 9 until it meets via G. Siboni. It follows this and then continues along the following roads: via Dragoni, via Paganella, via T. Baldoni, via Gramsci, via Bertini, via G. Orceoli, via Somalia, via Tripoli, via Bengasi, via Cadore, via Monte S. Michele, via Gorizia, and via Isonzo. From that road it follows the Rimini-Bologna railway line until the rail worker’s house at kilometre 59, then follows via Zignola, joining SS 9 northwards, which it follows until the boundary with the municipality of Faenza.
Province of Ravenna: Municipalities of: Castel Bolognese, Riolo Terme, Faenza, Casola Valsenio and Brisighella. For the municipalities of Faenza and Castel Bolognese the downstream boundary is demarcated as follows: Municipality of Faenza: from the boundary with the municipality of Forlì, where this meets SS 9, it follows along the boundary until the Rimini-Bologna railway line, which it then follows until it meets the left-hand bank of the River Lamone, and then continues along via San Giovanni, via Formellino, via Ravegnana, via Borgo S. Rocco, via Granarolo Provelta, via S. Silvestro, via Scolo Cerchia and via Convertite. It then joins the railway line northwards, which it follows until the boundary with the municipality of Castel Bolognese. Municipality of Castel Bolognese: from the Rimini-Bologna railway line.
Province of Bologna: Municipalities of: Borgo Tossignano, Casalfiumanese, Castel San Pietro Terme, Dozza Imolese, Fontanelice, Imola and Ozzano dell’Emilia. For the municipalities of Imola and Ozzano dell’Emilia the downstream boundary is defined as follows: Municipality of Imola: from the Rimini-Bologna railway line until the intersection with the Selice trunk road, it follows the same road until it meets via Nuova, which it follows until it rejoins the municipal boundary at the start of the road into the municipality of Castel Guelfo. Municipality of Ozzano dell’Emilia: from the Rimini-Bologna railway line.










(2)


The production area of grapes for the production of wine with the protected designation of origin ‘Romagna’ Cagnina covers the municipalities listed below.
Province of Ravenna: Municipalities of Brisighella, Casola Valsenio, Castel Bolognese, Faenza and Riolo Terme.
Province of Forlì-Cesena: Municipalities of Bertinoro, Castrocaro Terme e Terra del Sole, Cesena, Forlì, Forlimpopoli, Longiano, Montiano, Modigliana, Dovadola, Predappio, Mercato Saraceno, Meldola, Roncofreddo, Savignano sul Rubicone, Gatteo and San Mauro Pascoli.










(3)


The production area of grapes for the production of wine with the protected designation of origin ‘Romagna’ Pagadebit covers the entirety or parts of the municipalities listed below.
The boundary of this area is demarcated as follows:
Province of Ravenna: Municipalities of Brisighella, Casola Valsenio, Castel Bolognese, Faenza and Riolo Terme. For the municipalities of Castel Bolognese and Faenza the downstream boundary is given as SS 9 Via Emilia.
Province of Forlì-Cesena: Municipalities of Bertinoro, Borghi, Castrocaro Terme e Terra del Sole, Cesena, Dovadola, Forlì, Forlimpopoli, Longiano, Meldola, Montiano, Predappio, Roncofreddo, Savignano sul Rubicone and Sogliano al Rubicone. The downstream boundary for the municipalities of Bertinoro, Cesena, Forlì, Forlimpopoli, Longiano, Savignano sul Rubicone is defined as follows: Municipality of Bertinoro: SS 9 Via Emilia. Municipality of Cesena: from the intersection with the municipality of Bertinoro on the SS 9 Via Emilia, it follows this road until it meets provincial road SP 51, which leads to via San Vittore. Then it follows via San Vittore at exit 71 until the village of San Carlo. It continues along via Castiglione, via Roversano S. Carlo, via Comunale Roversano, and via IV Novembre until it rejoins SS 9 Via Emilia. It continues again along the trunk road towards Rimini until it meets via Ca' Vecchia. Then it follows via Montiano and via Malanotte until the boundary with the municipality of Longiano. Municipality of Forlì: from the boundary with the municipality of Faenza on Via Emilia, it follows via Rio Cosina until the Bariletta bridge on via del Passo. It then continues along via del Passo until it meets via Castel Leone, which it runs along until the end. It then follows via Ossi until it reaches Villagrappa, then along via del Braldo until Villa Rovere. It then turns onto SS 67 towards Florence until the village of Terra del Sole. Then it returns towards Forlì after having followed via Landino, and along SP 56 until it meets via dell’Appennino (SS 9 ter), which it follows, crossing San Martino in Strada. Near the exit from the town it turns onto via Monda, then along via Crocetta until the intersection with SP 4 by via Bidente, at kilometre 4.1, which it follows until it meets SP 37. It follows this road until the boundary between the municipalities of Forlì and Bertinoro on the River Ronco. Municipality of Forlimpopoli: from the boundary with the municipalities of Bertinoro and Forlì it continues along SP 37 towards Forlimpopoli until it meets the Ausa river, which it follows until it returns along the boundary between the municipalities of Bertinoro and Forlimpopoli. Municipality of Longiano: from the intersection with the municipality of Cesena, it continues on via Malanotte until via Badia. Then from via Cesena, via Badia and via Fratta, it passes by Cà Turchi and Cà Won Willer. Then it continues along via Massa, which passes through the villages of Massa, Bolignano and La Crocetta, until the boundary with the municipality of Savignano sul Rubicone, near Cà Ugolini. Municipality of Savignano sul Rubicone: from the boundary with the municipality of Longiano on via Massa, it follows the boundary, then along via Scodella and via (Vecchia) Rio Salto until it meets the boundary with the municipality of Sant’Arcangelo di Romagna, after having followed via Seibelle J.
Province of Rimini: Municipalities of Coriano, Misano Adriatico, Morciano di Romagna, Poggio Berni, Rimini, Sant’Arcangelo di Romagna, San Clemente, San Giovanni in Marignano, Torriana and Verucchio. The downstream boundary for the municipalities of Misano Adriatico, Rimini and Sant’Arcangelo di Romagna is defined as follows: Municipality of Misano Adriatico: from the boundary with the municipality of Riccione, it follows via Capronte until via Grotta. Then it follows via Fontacce until it meets SP 35 (Riccione-Tavoletto). It follows the provincial road until the village of Cella Simbeni. Then it follows via San Giovanni until the River Conca on the boundary between the municipalities of Misano Adriatico and San Giovanni in Marignano. Municipality of Rimini: from the boundary with the municipality of Sant’Arcangelo di Romagna on the trunk road, it follows via Marecchiese towards Rimini until it meets the Bologna-Rimini motorway, which it follows until it meets the boundary with the municipality of Riccione. Municipality of Sant’Arcangelo di Romagna: from the boundary with the municipality of Savignano, it follows via Seibelle J. in the direction of Canonica until it meets via Rio Salto and the village of Canonica. Then it follows via Canonica, SP 13 until it meets the boundary of the municipality, which it follows along the River Marecchia. It follows this course until it meets with the intersection of Marecchia. Then it follows via Marecchia until it meets the boundary of the municipality again.










(4)


The production area of grapes for the production of wine with the protected designation of origin Romagna Sangiovese covers the entirety or parts of the municipalities listed below. The boundary of this area is demarcated as follows:
Province of Forlì-Cesena: Municipalities of Bertinoro, Borghi, Castrocaro Terme e Terra del Sole, Cesena, Civitella di Romagna, Dovadola, Forlì, Forlimpopoli, Galeata, Longiano, Meldola, Mercato Saraceno, Modigliana, Montiano, Portico-San Benedetto, Predappio, Rocca San Casciano, Roncofreddo, Santa Sofia, Savignano sul Rubicone, Sogliano al Rubicone, Sorbano-Sarsina and Tredozio. For the municipalities of Cesena, Bertinoro, Forlimpopoli, Forlì, Montiano and Savignano sul Rubicone the downstream boundary is demarcated as follows: Municipality of Cesena: from the boundary with the municipality of Savignano it follows SS 9 until the intersection with via Pestalozzi. It follows this street and then continues on via Marzolino Primo until the Rimini-Bologna railway line, which it follows until it meets SS 71 bis. From there it takes via Comunale Redichiaro, then via Brisighella, joining again with SS 71 bis. It then takes the following roads: via Vicinale Cerchia, via S. Egidio, via Comunale Boscone, via Madonna dello Schioppo, via Cavalcavia and via D’Altri. It follows this last street until the Savio river and the public racetrack, to rejoin with SS 9 Via Emilia trunk road towards the north of the city (km 30,65), which is follows until the boundary with the municipality of Bertinoro. SS 9 Via Emilia. Municipality of Forlimpopoli: from the boundary of the municipality of Bertinoro it follows the SS 9 trunk road until it meets via S. Leonardo, which it follows until it meets the Rimini-Bologna railway line, then continues along it until it joins SS 9, along which it runs until the boundary with the municipality of Forlì. Municipality of Forlì: From the boundary with the municipality of Forlimpopoli it follows SS 9 until it meets via G. Siboni, then it follows this and the following roads: via Dragoni, via Paganella, via T. Baldoni, via Gramsci, via Bertini, via G. Orceoli, via Somalia, via Tripoli, via Bengasi, via Cadore, via Monte S. Michele, via Gorizia and via Isonzo. From there it follows the Rimini-Bologna railway line until the rail worker’s house at kilometre 59, then follows via Zignola, joining SS 9 in the north, which it follows until the boundary with the municipality of Faenza. Municipalities of Montiano and Savignano sul Rubicone: from SS 9 Via Emilia.
Province of Rimini: Municipalities of Cattolica, Coriano, Gemmano, Misano Adriatico, Mondaino, Monte Colombo, Montefiore Conca, Montegridolfo, Montescudo, Morciano di Romagna, Poggio Berni, Riccione, Rimini, Saludecio, S. Arcangelo di Romagna, San Clemente, San Giovanni in Marignano, Torriana and Verucchio. For the municipalities of Cattolica, Misano Adriatico, Riccione, Rimini, S. Arcangelo di Romagna, the downstream boundary is demarcated as follows: Municipalities of Cattolica, Misano Adriatico and Riccione: from SS 16 Adriatica. Municipality of Rimini: from the boundary with the municipality of Riccione it follows SS 16 Adriatica until the intersection with SS 9 Emilia, following this road until the boundary with the municipality of S. Arcangelo di Romagna. Municipality of S. Arcangelo di Romagna, from SS 9 Via Emilia.
Province of Ravenna: Municipalities of Brisighella, Casola Valsenio, Castel Bolognese, Faenza and Riolo Terme. For the municipalities of Faenza and Castel Bolognese the downstream boundary is demarcated as follows: Municipality of Faenza: from the boundary with the municipality of Forlì, where it meets SS 9, it follows along the boundary until the Rimini-Bologna railway line, which it follows until it reaches the left bank of the River Lamone, and then continues along via S. Giovanni, via Formellino, via Ravegnana, via Borgo S. Rocco, via Granarolo Provelta, via S. Silvestro, via Cerchia and via Convertite. It then joins the railway line in the north, which it follows until the boundary with the municipality of Castel Bolognese. Municipality of Castel Bolognese: from the Rimini-Bologna railway line.
Province of Bologna: The municipalities of Borgo Tossignano, Casalfiumanese, Castel San Pietro Terme, Dozza Imolese, Fontanelice, Imola, and Ozzano dell’Emilia. For the municipalities of Imola and Ozzano dell' Emilia the downstream boundary is demarcated as follows: Municipality of Imola: from the Rimini-Bologna railway line until the intersection with provincial road via Selice, it then follows this road until it meets provincial road via Nuova, which it follows until it reaches the municipal boundary at the start of the road into the municipality of Castel Guelfo. Municipality of Ozzano: from the Rimini-Bologna railway line.










(5)


The production area of grapes for the production of wine with the protected designations of origin ‘Romagna’ Trebbiano, ‘Romagna’ Bianco, ‘Romagna’ Bianco Frizzante, ‘Romagna’ Bianco spumante, ‘Romagna’ Bianco spumante di qualità, ‘Romagna’ Rosato, ‘Romagna’ Rosato Frizzante, ‘Romagna’ Rosato spumante, ‘Romagna’ Rosato spumante di qualità, and ‘Romagna’ Rosso, covers the entirety or parts of the municipalities listed below. The boundary of this area is demarcated as follows:
Province of Bologna: Municipalities of Borgo Tossignano, Casalfiumanese, Castel San Pietro Terme, Dozza Imolese, Fontanelice, Imola, Mordano, Medicina and Ozzano dell’Emilia. For the municipalities of Ozzano dell'Emilia, Medicina, Castel Guelfo and Imola, the downstream boundary is demarcated as follows: Municipality of Ozzano dell’Emilia: from the Rimini-Bologna railway line. Municipality of Medicina: from the boundary with the municipality of Ozzano dell’Emilia it follows SP 253 until the intersection with via del Piano, following this road and then via del Lavoro, via del Canale, and via S. Rocco, before reaching provincial road 253 San Vitale. Municipality of Castel Guelfo: from provincial road 253 San Vitale. Municipality of Imola: from provincial road 253 San Vitale. For the municipalities of Fontanelice and Casalfiumanese the upstream boundary is demarcated as follows: Municipality of Fontanelice: It follows via della Renana from the intersection on the boundary between the provinces of Bologna and Ravenna until via D. Alighieri; then it follows SP 610 in Fontanelice until kilometre 16,95, to then turn onto via Gesso. It follows this road until it meets the municipal boundary. Municipality of Casalfiumanese: from the mountain path passing through Cà Salara to where the boundaries of Fontanelice and Castel San Pietro Terme meet.
Province of Forlì-Cesena: Municipalities of Bertinoro, Borghi, Castrocaro Terme e Terra del Sole, Cesena, Cesenatico, Civitella di Romagna, Dovadola, Forlì, Forlimpopoli, Galeata, Gambettola, Gatteo, Longiano, Meldola, Mercato Saraceno, Modigliana, Montiano, Portico e San Benedetto, Predappio, Rocca San Casciano, Roncofreddo, Santa Sofia, San Mauro Pascoli, Savignano sul Rubicone, Sogliano al Rubicone, Sorbano-Sarsina and Tredozio. For the municipalities of Gatteo, San Mauro Pascoli, and Savignano sul Rubicone the downstream boundary is demarcated as follows: Municipality of Gatteo: from the boundary with the municipality of Cesenatico, it follows via Cesenatico until the intersection with the Bologna-Rimini A14 motorway in S. Angelo near Casa Bertorri, then runs along the motorway until it meets the boundary with the municipality of Savignano sul Rubicone. Municipality of San Mauro Pascoli: from A14 Bologna-Rimini motorway; Municipality of Savignano sul Rubicone: from A14 Bologna-Rimini motorway. Municipality of Cesenatico: this includes the territories upstream of the following demarcated areas: from Montaletto, to the intersection of the provinces of Ravenna and Forlì-Cesena, it follows via San Pellegrino, and then via Campone Sala until the village of Sala; then it follows via Cesenatico until it meets the boundary with the municipality of Savignano sul Rubicone.
Province of Rimini: Municipalities of Cattolica, Coriano, Gemmano, Misano Adriatico, Mondaino, Montecolombo, Montefiore Conca, Montegridolfo, Montescudo, Morciano di Romagna, Poggio Berni, Riccione, Rimini, San Clemente, San Giovanni in Marignano, Saludecio, Sant’Arcangelo di Romagna, Torriana and Verucchio. For the municipalities of Cattolica, Misano Adriatico, Riccione and Rimini the downstream boundary is demarcated as follows: Municipality of Cattolica: from SS 16 Adriatica. Municipality of Misano Adriatico: from SS 16 Adriatica. Municipality of Riccione: from SS 16 Adriatica. Municipality of Rimini: from the intersection of the A14 Bologna-Rimini motorway with the River Uso (the municipal boundary between San Mauro Pascoli and Rimini), it follows the motorway until the intersection with SS 9 Via Emilia near the Santa Giustina graveyard. It continues along SS 9 until the River Marecchia, which it follows until it meets the Bologna-Rimini railway line. It then follows this line until it meets the River Ausa, which it follows until it meets the SS 16 Adriatica. Then it follows the SS 16 until the boundary with the municipality of Riccione. Province of Ravenna: Municipalities of: Bagnacavallo, Bagnara di Romagna, Brisighella, Casola Valsenio, Castel Bolognese, Cotignola, Faenza, Lugo, Massa Lombarda, Riolo Terme, Russi, Ravenna, Sant’Agata sul Santerno and Solarolo. For the municipalities of Bagnacavallo, Lugo, Massa Lombarda, Russi, and S. Agata sul Santerno the downstream boundary is demarcated as follows: Municipality of Bagnacavallo: from the boundary with the municipality of Lugo it follows SP 253 San Vitale until the intersection with via Bagnoli Inferiore. It then continues along the following roads: via Pieve Masiera, the Fossa ringroad, via Stradello, via Rotondi, via Guarno, via Colombaia and via Canale Sinistra Inferiore for 17 km, and then via Destra Canale Inferiore, Strada Cogollo, via Forma, and onto a private estate, before reaching SP 253 San Vitale at kilometre 57. Municipality of Lugo: from the boundary with the municipality of S. Agata sul Santerno it follows SP 253 San Vitale until the intersection with via Bedazzo. It then continues along the following roads: via Piratello, via Delle Tombe, via S. Andrea, provincial road Quarantola, and via Piratello Viola, until it reaches SP 253 San Vitale. Municipality of Massa Lombarda: from the boundary with the Province of Bologna it follows SP 253 San Vitale until the intersection with viale della Repubblica. It follows this road, and then the following roads: via Primo Maggio, via Fornace, via Punta, via Bagnarolo, via Nuova, and via Cimitero until the intersection with the Bologna-Ravenna railway line, which it follows until it reaches SP 253 San Vitale. Municipality of Russi: from the boundary with the municipality of Bagnacavallo it follows SP 253 San Vitale until the intersection with via Faentina, which it follows through Godo (via Faentina Nord), and then via Fringuellina, via Del Godo, via Fringuellina Nuova, via Naldi and via Molinaccio, until the boundary with the municipality of Ravenna. Municipality of S. Agata sul Santerno: from the boundary with the municipality of Massa Lombarda, it follows SP 253 San Vitale until the intersection with via Belfiore, and then follows via Angiolina and the left bank of the River Santerno, to rejoin the SP 253 San Vitale. Municipality of Ravenna: this includes the territories upstream of the following demarcated areas: from the boundary with the municipality of Russi, it follows the Godo-San Marco road eastwards, until it reaches SS 67 Tosco Romagnolo. It follows the SS 67 southwards, until kilometre 207,8, and then crosses the River Ronco by via Gambellara until via San Pietro in Vincoli. Then it follows via Del Sale, onto provincial road Dismano southwards until kilometre 20,5, then to via Civinelli and via Mensa until Matelica. It then follows via Salaria and via Crociarone until Pisignano, then following via Confine until it meets the boundary between the provinces of Ravenna and Forlì-Cesena, which it follows until Montaletto. The production area includes Isola di Savarna as demarcated below: starting from the ‘La Cilla’ locality, the boundary follows the drainage canal to the right of the River Reno eastwards, until it reaches via S. Alberto-Ravenna, close to kilometre 13,5. It then turns back westwards and follows the route of the old railway line until C. Berbarella, crossing the reclaimed land at Valle Mezza Cà. From here it follows the road from the reclaimed area that passes through C. Graziani westwards, joining the Mezzano-S. Alberto road, close to Grattacoppa. It follows this road northwards until it reaches ‘La Cilla’, the starting point of the boundary.




7.   Wine grape variety(ies)

Albana B.
Bombino Bianco B.
Centesimino N.
Chardonnay B
Famoso B.
Garganega B.
Manzoni Bianco B.
Merlot N.
Pignoletto B. – Grechetto Gentile
Pinot Bianco B – Pinot
Pinot Grigio – Pinot
Riesling Italico B. – Riesling
Riesling Renano B. – Riesling
Sangiovese N.
Sauvignon B – Sauvignon Blanc
Terrano N.
Trebbiano Romagnolo B. – Trebbiano
Uva Longanesi N.
8.   Description of the link(s)

8.1.   Category: Wine (1)

The Romagna region has always had a strong link with vine cultivation and winemaking. This is demonstrated by the wild grape vines still found in pine groves, the many traditional local varieties (Albana, Cagnina (Terrano), Pagadebit (Bombino Bianco), Trebbiano Romagnolo, etc.), and the numerous historical and archaeological testimonies to date.
The various types of wine that have historically been obtained in Romagna are closely linked to the growing environment (soil and climate), as well as the evolution of production and preservation techniques. The majority of wine for private consumption was preserved in barrels and changed from slightly fizzy to semi-sparkling (category 8) in the first run-off, to dry and still (category 1) during the summer following the harvest.
From the 1970s, progress in the wine sector was readily accepted in Romagna, but without distorting the established tradition. It gave rise to a rationalisation of the availability and management of equipment, as well as a radical improvement in holding structures and wine-making techniques in wine cellars, with an undeniable rise in the quality levels of wine products.
Another major change related to terroir zoning studies, which helped to define the best adapted soil and climate conditions for the various grape varieties, and, above all, raised wine growers’ awareness of variety and agronomic options, prompting them to adopt a more critical attitude towards vine growing.
For Sangiovese, the experience and expertise that winegrowers have now acquired in relation to the various environmental and cultural contexts have made it possible to define ‘sub-areas’ to allow local products to be identified with greater precision. Small and medium-sized holdings have a clear interest in producing higher-quality wine more closely linked to the specific characteristics of the production area, where possible.
Moving from the west to the east, the areas typical for producing Sangiovese are as follows:
Imola. At the end of the 18th century, Sangiovese was already a characteristic feature of wine production in Imola, and its presence was consolidated to a degree that an 1880 survey indicated it as one of the most common varieties, second only to Albana in this area. Even today, over 10 % of the Sangiovese grown in Emilia-Romagna is in the province of Bologna and 97 % of this is grown in the ‘district’ of Imola, where it is grown mainly to the south of the Via Emilia.
Serra. This an enclave between the municipalities of Castel Bolognese, Imola and Riolo Terme, which has stood out since ancient times from the rest of the territories, in terms of fertile soils, the availability of water and a healthy climate, such that it hosted the first human settlement in the area. In Romagna, this has been described historically as a very favourable area, in which Sangiovese wines have fresh fruit and delicate floral notes, enhanced by the well-chosen exposure of the vines.
Brisighella. The olive oil producing tradition of the area attests to the practically Mediterranean climate, which definitely favoured the production of wine as well. As for the soil, it is characterised by clay and sandstone, but the influence of the Vena del Gesso chalk vein (a UNESCO World Heritage site) makes itself felt, giving the wine elegance, in addition to the structure and freshness, bearing out the floral and fruity notes of Sangiovese.
Marzeno. In this area there is a sizeable initial outcrop of the ‘Spungone’ calcareous sandstone rock formation which is interbedded with Plio-Pleistocene blue clays. This harsh and strong territory also tends to produce vigorous wines. Fruity notes tend to outweigh the floral.
Modigliana. This territory is even harsher, summers are cooler and, in an almost Apennine-like setting, the wines produced here have a robust structure, are powerful, austere and long-lived.
Oriolo. The particularity of the area around the medieval Oriolo tower is the extensive presence of ‘yellow sands’, sometimes interspersed with clay and clay-silt patches, and a microclimate that has proved to be particularly mild since ancient times, favouring human settlement and flourishing agriculture, characterised by vines and olive trees.. Depending on the exposure of the vines and the prevalence of sand or clay, it is possible to obtain wines with great structure that acquire the right smoothness only after a certain period of ageing, or more ready-to-drink, well-balanced fruity and floral wines.
Castrocaro. This ‘Tuscan Romagna’ territory has been greatly influenced by the Grand Duchy of Tuscany. The sub-area is therefore defined more by its local history and tradition than any substantial difference from wine produced in the neighbouring Oriolo area, even though clay soil prevails.
Predappio. A high area, sloping up towards the Apennines, with clay soils, sometimes influenced by the presence of sulphur. The Sangiovese of this area has always enjoyed a great reputation owing to the tradition handed down by word of mouth. In particular, the local biotype with its elongated grapes produces very fruity wines with rather harsh tannins.
Meldola. The area was already cultivated back in Roman times and since then agricultural techniques have evolved and stratified, leading to the current results in the oenological sector. The main north-west to north-east exposure makes it possible to produce fine Sangiovese wines with a fruity aromatic profile.
Bertinoro. This area was traditionally devoted to Albana (which has a long tradition here) and it has only recently become apparent that it is also well-suited for Sangiovese, the impressive structure of which requires fairly long ripening times.
Cesena. Referenced even by the classical Latin authors, the wines of Cesena have always enjoyed an evident fame. The Sangiovese on these hills manages to have an impressive but not excessive structure, with a distinctive ripe cherry fruitiness, combining structure and elegance.
Mercato Saraceno. This includes the area in which the Romagna Marnoso-Arenacea Formation is most apparent and the climate is affected by the proximity of the Apennine peaks. This Sangiovese wine is very balanced, with a good ratio of alcohol to acidity and a rather sweet tannin content.
Longiano. The soils in this area also reflects the Marnoso-Arenacea Formation, but the climate influences the composition of the Sangiovese, which can veer towards levels of power, potentially penalising the natural elegance of the wines obtained in this environment; warm rich wines, with good fruit and structure.
The Rimini area has a distinctive geology, making it more like Emilia than the rest of Romagna. In the various valleys the soils are the product of the evolution of different rock types, but more important are the differing microclimates produced by their exposure and/or proximity to the sea. Sangiovese was grown intensively here until 1860, and even sparkling versions were produced for their low alcohol content, but were abandoned for precisely that reason. Climate change has led to its revival, emphasising various facets.
Coriano. This sub-area identifies the area backing onto the sea, whose grey clays and good exposure make it possible to produce Sangiovese wines that are more structured and better suited to ageing.
San Clemente. This sub-area name identifies the warmest area of Rimini, with its most pronounced chalks and clays, producing structured wines with a good acid tension.
Verucchio. This area on the slopes of the Valmarecchia hills produces very drinkable wines.
For other grape varieties as well, the interplay with the soil results in interesting variations, sometimes of particular significance.
The preference for Bombino Bianco or, for that matter, Albana in the Bertinoro area can definitely be attributed to the poor, limestone soil derived from the Spungone geological formation, which comes most extensively to the surface in this area. The soils succeed in holding back the natural vigour of these grape varieties, giving rise to a better balance between vegetal growth and grape yield and, consequently, more balanced must composition; while the limestone lends the wines more aromatic subtlety.
In the clayey soils of the plain, which naturally limit the vigour and productivity of Trebbiano Romagnolo, producers are able to obtain wines with good structure and aromatic subtlety, although the grape variety is usually defined as ‘neutral’. Trebbiano wines with more structure are produced on the poorer soils of the hills. Wines made from grapes grown on sandy soils (Terrano and Trebbiano for example) also provide good olfactory subtlety.
Albana wines tend to differ depending on the soil type as well: structured wines with hints of honey and dried apricots on more clayey soils, more marked fruity hints of apricot in the Imola area and more floral hints in the Albana of the Faenza area.
8.2.   ‘Sparkling wine’ category (4)

Most of the traditional grape varieties in Romagna are late ripening, and many edicts set Saint Michael’s Day (29 September) as the first day of the harvest, whereas it is now more often the last day. Until the end of the 1960s, the climate was such that harvesting was completed during the cold period which often prevented the complete fermentation of the sugars in the musts. Consequently, the wine was often bottled with a certain quantity of residual sugar and fermentation was completed in the bottle the following spring, giving rise to semi-sparkling (category 8) and/or sparkling (category 4) wines. The techniques and technology today make it possible to control what would instead happen spontaneously in the past, maintaining the types that have always been produced and consumed in Romagna. In this combination of terroir elements, the climate and expertise (or the experience of the winemakers) have a major impact in relation to the soil, giving rise to a traditional output which technique and technology have merely helped to preserve and improve.
Albana Spumante: The Albana has always been the grape variety found in bottles that are used for festivities, as it is the ‘spuma’ (foam) that makes it festive. As it is a medium ripened grape variety, particularly good at accumulating sugar, it was often used to give sugar to weaker and later ripened varieties, such as ‘Trebbiano’ and ‘Pagadebit’, and to make them sparkling. Albana must can be viewed as the ‘liqueur de tirage’ in the Romagna tradition.
Recently, with the increased expertise in wine-making practices, the production of both white and rosé semi-sparkling and sparkling wines has been refined and enhanced, given that the wines traditionally made in Romagna tended to be pale – often light cherry pink – in colour. The documents from the past testify to a tradition of semi-sparkling and sparkling wines made with the most traditional grape varieties: Trebbiano Romagnolo, Bombino Bianco, Albana and even Sangiovese, as attested in Mantegazza (1871). However, these wines tended to be consumed locally, mostly by the producers’ families. It was the sweet filtered wines, rather than the semi-sparkling and sparkling wines already produced, that were destined for trade. The evolution in wine-making technology, and in the field techniques (grapes of excellent quality and with the right balance between sugars and acidity are required to produce sparkling wines), has made it possible to reintroduce an improved production of this type.
In addition to sparkling wines with an indication of the grape variety (Romagna Trebbiano Spumante, for example), the emphasis is also now on sparkling wines made largely from traditional grape varieties (for example, 70 % Trebbiano or 70 % Sangiovese), but enriched by other grape varieties that can expand and/or improve the olfactory profile.
On the coolest soils, at the highest altitudes and on the most north-facing slopes, there may be paler and more acidic Sangiovese grapes suitable for producing well-structured, fresh, perfumed rosé wines, which can also serve as the basis for secondary fermentation, given the market’s interest in rosé sparkling wine types. In this context, the wines more clearly express the floral notes, which are accompanied by hints of fresh, not over-ripened, fruit.
The production of modern sparkling wines in Romagna is therefore the result of technological innovation in the production process, which, based on the age-old secondary fermentation in the bottle practised until the last century, has also evolved to using autoclaves in the production, combining state-of-the-art oenological techniques with the centuries-old tradition in the area.
8.3.   ‘Quality sparkling wine’ category (5)

Climate change, improved cultivation and oenological techniques, as well as compliance with the legislative provisions on production, now also make it possible to focus on producing quality, better structured, longer-lasting sparkling wine.
The majority of the traditional Romagna grape varieties are late ripening and, up until the end of the 1960s, the grape harvest was completed towards the end of September and the cold weather often prevented the complete fermentation of the sugars of grape musts. Consequently, the wine was often bottled with a certain quantity of residual sugar, giving rise the following spring to semi-sparkling and/or sparkling wines. At present, technology makes it possible to control these processes, while conserving the traditional types of wine. In this combination of terroir elements, the climate and human experience have a major impact in relation to the soil, giving rise to a traditional output which technique and technology have merely helped to preserve and improve.
Recently, with the increased expertise in wine-making practices, the production of both white and rosé semi-sparkling and sparkling wines has been refined and enhanced, given that the wines traditionally made in Romagna tended to be pale – often light cherry pink – in colour. The documents from the past testify to a tradition of semi-sparkling and sparkling wines made with the most traditional grape varieties: Trebbiano Romagnolo, Bombino Bianco, Albana and even Sangiovese, as attested in Mantegazza (1871). However, these wines tended to be consumed locally, mostly by the producers’ families. It was the sweet filtered wines, rather than the semi-sparkling and sparkling wines already produced, that were destined for trade. The evolution in wine-making technology, and in the field techniques (grapes of excellent quality and with the right balance between sugars and acidity are required to produce sparkling wines), has made it possible to reintroduce an improved production of this type.
In addition to sparkling wines with an indication of the grape variety (Romagna Trebbiano Spumante, for example), the emphasis is also now on sparkling wines made largely from traditional grape varieties (for example, 70 % Trebbiano or 70 % Sangiovese), but enriched by other grape varieties that can expand and/or improve the olfactory profile, and which make it possible to obtain batches (cuvées) for the production of quality sparkling wines, more structured and with a total alcoholic strength of not less than 9 % per volume, as well as obtaining quality sparkling wines with greater pressure to allow for longer ageing and better conservation.
On the coolest soils, at the highest altitudes and on the most north-facing slopes, there may be paler and more acidic Sangiovese grapes suitable for producing well-structured, fresh, perfumed rosé wines, which can also serve as the basis for secondary fermentation, given the market’s interest in rosé sparkling wine types. In this context, the wines more clearly express the floral notes, which are accompanied by hints of fresh, not over-ripened, fruit.
The production of modern sparkling wines in Romagna is therefore the result of technological innovation in the production process, which, based on the age-old secondary fermentation in the bottle practised until the last century, has also evolved to using autoclaves in the production, combining state-of-the-art oenological techniques with the centuries-old tradition in the area.
8.4.   Category Semi-sparkling wine (8)

The presence in Romagna of medium-to-late or late-ripening grape varieties (Trebbiano and Pagadebit), often grown on fertile land, meant that the onset of the winter cold used to block the fermentation process by leaving a higher or lower residual sugar content in the wines. This gave rise to the custom of drinking sweet or semi-sweet wines in the autumn-winter period and semi-sparkling and sparkling wine in the summer after the harvest. When wines with residual sugar were placed in the bottle, the fermentation process would resume when the weather warmed up again, resulting in a natural semi-sparkling effect. There was therefore already an ‘involuntary’ tradition of making sparkling and semi-sparkling wines, which was refined as expertise in wine-making increased: the use of cold temperatures in the cellars makes it possible to preserve the perfumes and aromas, and the use of selected yeasts optimises the fermentation process.
In the area of Bertinoro, the Bombino Bianco grape variety, locally known as the Pagadebit, as noted by Hohnerlein-Buchinger (1996), has firmly established itself, thanks to its capacity to ensure good production even in adverse weather conditions (late frosts in particular). Different grape varieties similar to Pagadebit from different areas were compared at the ampelographic fair in Forlì in 1876; the Bertinoro area has historically been known for its particular, outstanding Pagadebit tradition, where a semi-sparkling version is also produced. This tradition probably results from the variety’s cultivation in mixed vineyards in combination with Albana, which provided the sugar content necessary to boost the alcoholic content of the other late-ripening grape variety: incomplete fermentation and bottling produced fizzy wines, which would now be referred to as ‘ancestral method’ wines.
9.   Specific further requirements (packaging, labelling, other requirements)



‘Romagna’ PDO – Wine-making area



Legal framework

EU legislation

Type of further condition

Derogation from production in the demarcated geographical area

Description of the condition

Wine-making operations can be carried out throughout the territory of the provinces of Forlì-Cesena, Ravenna, Bologna and Rimini.


‘Romagna’ PDO – production area for the semi-sparkling and sparkling types



Legal framework

In national legislation

Type of further condition

Derogation from production in the demarcated geographical area

Description of the condition

The operations for making the ‘Romagna’ Trebbiano Frizzante, ‘Romagna’ Trebbiano Spumante, ‘Romagna’ Pagadebit Frizzante, ‘Romagna’ Albana Spumante, ‘Romagna’ Bianco Spumante and ‘Romagna’ Rosato Spumante types, including the wine-making practices for foam formation, stabilisation and sweetening operations, can be carried out throughout the territory of the Emilia Romagna Region, the Marche Region, the Lombardy Region, the Piedmont Region and the Veneto Region.


‘Romagna’ PDO – bottling area for the semi-sparkling and sparkling types



Legal framework

EU legislation

Type of further condition

Bottling within the demarcated geographical area

Description of the condition

‘Romagna’ Trebbiano Frizzante, ‘Romagna’ Trebbiano Spumante, ‘Romagna’ Pagadebit Frizzante, ‘Romagna’ Albana Spumante, ‘Romagna’ Bianco Spumante and ‘Romagna’ Rosato Spumante must be bottled within the territory of the Emilia Romagna Region, the Marche Region, the Lombardy Region, the Piedmont Region and the Veneto Region. In accordance with the applicable EU and national legislation, bottling or packaging must take place in the aforementioned demarcated geographical area with a view to safeguarding quality and reputation, guaranteeing the origin and ensuring the efficacy of checks.


Use of references to sub-areas



Legal framework

EU legislation

Type of further condition

Additional provisions relating to labelling

Description of the condition

The labels and packaging of wines covered by the ‘Romagna’ PDO can include references to the sub-areas described in the respective annexes to the product specification.
The sub-areas that can be stated on the label are as follows: ‘Bertinoro’, ‘Brisighella’, ‘Castrocaro’, ‘Cesena’, ‘Longiano’, ‘Meldola’, ‘Modigliana’, ‘Marzeno’, ‘Oriolo’, ‘Predappio’, ‘Mercato Saraceno’, ‘Serra’, ‘Imola’, ‘Coriano’, ‘San Clemente’ and ‘Verucchio’.


‘Romagna’ PDO followed by the indication of the ‘sub-area’



Legal framework

EU legislation

Type of further condition

Derogation from production in the demarcated geographical area

Description of the condition

Wine-making operations can be carried out throughout the territory of the provinces of Bologna, Ravenna, Forlì-Cesena and Rimini.


‘Romagna’ PDO followed by the indication of the ‘sub-area’



Legal framework

EU legislation

Type of further condition

Bottling within the demarcated geographical area

Description of the condition

Bottling of wine covered by the ‘Romagna’ PDO with the indication of the sub-area must take place within the production area of each sub-area, including the area where wine-making is authorised by derogation. In accordance with the applicable EU and national legislation, bottling or packaging must take place in the aforementioned demarcated geographical area with a view to safeguarding quality and reputation, guaranteeing the origin and ensuring the efficacy of checks.

Link to the product specification


https://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/16836



(1)  Regulation (EU) 2024/1143 of the European Parliament and of the Council of 11 April 2024 on geographical indications for wine, spirit drinks and agricultural products, as well as traditional specialities guaranteed and optional quality terms for agricultural products, amending Regulations (EU) No 1308/2013, (EU) 2019/787 and (EU) 2019/1753 and repealing Regulation (EU) No 1151/2012 (OJ L, 2024/1143, 23.4.2024, ELI: http://data.europa.eu/eli/reg/2024/1143/oj).


ELI: http://data.europa.eu/eli/C/2026/2147/oj
ISSN 1977-091X (electronic edition)