C 89/20
EN
Official Journal of the European Union
25.2.2022
3.6.
Specific rules concerning labelling of the product to which the registered name refers The control body will verify that the product is identified by a label with a logo bearing the words ‘Marrone di Combai’, which must be significantly larger than any other wording.
The label or containers may provide the following information: the name and brand of the producer or the packaging firm; the net weight at origin and the category; nutritional and dietary information; the year of production; instructions on the correct storage and use of the product.
The logo is made up of a stylised depiction of a chestnut surrounded by a stylised light brown chestnut husk, framed in a dark brown square (light brown – Pantone 465U, dark brown – Pantone 4625U).
The logo may have the following dimensions: 65 mm x 102 mm; 33 mm x 51 mm; 17 mm x 25 mm; 8 mm x 12 mm.
4.
Concise definition of the geographical area The geographical production area for ‘Marrone di Combai’ is made up of the territory of the following municipalities in Treviso province: Cison di Valmarino, Cordignano, Follina, Fregona, Miane, Revine Lago, Sarmede, Segusino, Tarzo, Valdobbiadene and Vittorio Veneto.
5.
Link with the geographical area The area described in point 4 lies entirely on the foothills of the Alps.
The typically mountainous (Alpine foothill) territory on which the ‘Marrone di Combai’ is produced is formed, from a strictly geological viewpoint, from a complex of calcareous/flint rocks of karst morphology and a complex of hills characterised by deep ravines, steep slopes and widespread processes of soil degradation resulting from the overlaying of hard, resistant rocks.
This type of orography is very important in terms of the climate: the distribution of the chain of Alpine foothills and the ‘lines of hills’ creates a barrier effect against east winds, while giving free run to currents from the north, thereby reducing the temperature range as compared to the plains.
The abundant precipitation, which is distributed according to an equinoctial rainfall pattern, and the total absence of fog, which is present in all other localities in the Po/Veneto Valley, help to characterise the environment, making it particularly well suited to the production of ‘Marrone di Combai’ PGI.
Sensory analyses using panel tests have shown a positive correlation between the characteristics of the flesh, in particular its softness, and the overall enjoyment of the chestnuts.
Besides the factors that influence tactile perception, there is a special aroma that is appreciated for the distinctiveness of the spiced, floral and herbaceous sensations present with marked intensity in the product when consumed.
The quantitative values expressed by descriptors specifically identified for the sensorial analysis have revealed high intensity levels for aroma, aroma durability, sweetness and, by contrast, very low levels for attributes negatively correlated with the overall enjoyment of the nut, related to astringency and bitterness.
The distinctiveness of the aromas of ‘Marrone di Combai’ is linked to the characteristics of the soils in the area of cultivation and are an expression of the close relationship between plant, soil and cultivation environment.