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European Commission 5.11.2019 EN Offi cial Jour nal of the European Union C 374/1 V (Announcements) OTHER ACTS EUROPEAN COMMISSION Publication of a communication of approval of a standard amendment to a product specification for a name in the wine sector referred to in Article 17(2) and (3) of Commission Delegated Regulation (EU) 2019/33 (2019/C 374/01) This communication is published in accordance with the fifth paragraph of Article 17 of Commission Delegated Regulation (EU) 2019/33 (1) COMMUNICATING THE APPROVAL OF A STANDARD AMENDMENT ‘CHIANTI’ Reference number: PDO-IT-A1228-AM05 Date of communication: 25.7.2019 DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT 1. Physico-chemical and organoleptic properties of Chianti wines Description and reasons For all categories of ‘Chianti’ wine, the mention of the maximum content of 4 grams per litre of reducing sugars has been deleted and the term ‘dry’ has therefore been added to the taste descriptor. This amendment brings the specification into line with the applicable EU legislation, which states that for dry wines the sugar content cannot exceed 9 g/l provided that the total acidity expressed as grams of tartaric acid per litre is not more than 2 grams below the residual sugar content. This amendment is intended to satisfy producers’ requirements and the preferences of the final consumers. It affects Article 6 of the specification and Section 1.4 of the Single Document, i.e. Description of the Wine(s). SINGLE DOCUMENT 1. Name of the product Chianti 2. Type of geographical indication PDO — Protected Designation of Origin 3. Categories of grapevine product 1. Wine (1) OJ L 9, 11.1.2019, p. 2. C 374/2 EN Offi cial Jour nal of the European Union 5.11.2019 4. Description of the wine(s) CHIANTI colour: bright ruby red, developing garnet tones with age; aroma: intensely vinous, sometimes with a fragrance of scented violets, and with more notable finesse at the ageing stage; taste: dry, harmonious, flavourful and slightly tannic, maturing over time to a soft velvety flavour; where the governo all’uso Toscano technique has been used, the taste is bright and full. Minimum total alcoholic strength by volume: 11,5 %; Minimum sugar-free extract: 20,0 g/l. Riserva category: Minimum total alcoholic strength by volume: 12,00 %; Minimum sugar-free extract: 22,0 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 4,50 grams per litre expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre) 20,00 Maximum total sulphur dioxide (in milligrams per litre) CHIANTI ‘COLLI ARETINI’ subarea colour: bright ruby red, developing garnet tones with age; aroma: intensely vinous, sometimes with a fragrance of scented violets, and with more notable finesse at the ageing stage; taste: dry, harmonious, flavourful and slightly tannic, maturing over time to a soft velvety flavour; where the governo all’uso Toscano technique has been used, the taste is bright and full; Minimum total alcoholic strength by volume: 11,50 %; Minimum sugar-free extract: 21,0 g/l. Riserva category: Minimum total alcoholic strength by volume: 12,50 %; Minimum sugar-free extract: 22,0 g/l. Wherever the value is left blank in the table below, the wines 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 4,50 grams per litre expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre) 20,00 Maximum total sulphur dioxide (in milligrams per litre) CHIANTI ‘COLLI FIORENTINI’ subarea colour: bright ruby red, developing garnet tones with age; 5.11.2019 EN Offi cial Jour nal of the European Union C 374/3 aroma: intensely vinous, sometimes with a fragrance of scented violets, and with more notable finesse at the ageing stage; taste: dry, harmonious, flavourful and slightly tannic, maturing over time to a soft velvety flavour; where the governo all’uso Toscano technique has been used, the taste is bright and full. Minimum total alcoholic strength by volume: 12,00 %; Minimum sugar-free extract: 21,0 g/l. Riserva category: Minimum total alcoholic strength by volume: 12,50 %; Minimum sugar-free extract: 22,0 g/l. Wherever the value is left blank in the table below, the wines 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 4,50 grams per litre expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre) 20,00 Maximum total sulphur dioxide (in milligrams per litre) CHIANTI ‘COLLI SENESI’ subarea colour: bright ruby red, developing garnet tones with age; aroma: intensely vinous, sometimes with a fragrance of scented violets, and with more notable finesse at the ageing stage; taste: dry, harmonious, flavourful and slightly tannic, maturing over time to a soft velvety flavour; where the governo all’uso Toscano technique has been used, the taste is bright and full. Minimum total alcoholic strength by volume: 12,00 %; Minimum sugar-free extract: 21,0 g/l. Riserva category: Minimum total alcoholic strength by volume: 13,00 %; Minimum sugar-free extract: 23,0 g/l. Wherever the value is left blank in the table below, the wines 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 4,50 grams per litre expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre) 20,00 Maximum total sulphur dioxide (in milligrams per litre) CHIANTI ‘COLLINE PISANE’ subarea colour: bright ruby red, developing garnet tones with age; aroma: intensely vinous, sometimes with a fragrance of scented violets, and with more notable finesse at the ageing stage; C 374/4 EN Offi cial Jour nal of the European Union 5.11.2019 taste: dry, harmonious, flavourful and slightly tannic, maturing over time to a soft velvety flavour; where the governo all’uso Toscano technique has been used, the taste is bright and full. Minimum total alcoholic strength by volume: 11,50 %; Minimum sugar-free extract: 21,0 g/l. Riserva category: Minimum total alcoholic strength by volume: 12,50 %; Minimum sugar-free extract: 22,0 g/l. Wherever the value is left blank in the table below, the wines 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 4,50 grams per litre expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre) 20,00 Maximum total sulphur dioxide (in milligrams per litre) CHIANTI ‘MONTALBANO’ subarea colour: bright ruby red, developing garnet tones with age; aroma: intensely vinous, sometimes with a fragrance of scented violets, and with more notable finesse at the ageing stage; taste: dry, harmonious, flavourful and slightly tannic, maturing over time to a soft velvety flavour; where the governo all’uso Toscano technique has been used, the taste is bright and full: Minimum total alcoholic strength by volume: 11,50 %; Minimum sugar-free extract: 21,0 g/l. Riserva category: Minimum total alcoholic strength by volume: 12,50 %; Minimum sugar-free extract: 22,0 g/l. Wherever the value is left blank in the table below, the wines 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 4,50 grams per litre expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre) 20,00 Maximum total sulphur dioxide (in milligrams per litre) CHIANTI ‘MONTESPERTOLI’ subarea colour: bright ruby red, developing garnet tones with age; aroma: intensely vinous, sometimes with a fragrance of scented violets, and with more notable finesse at the ageing stage; taste: dry, harmonious, flavourful and slightly tannic, maturing over time to a soft velvety flavour; where the governo all’uso Toscano technique has been used, the taste is bright and full. Minimum total alcoholic strength by volume: 12,00 %; 5.11.2019 EN Offi cial Jour nal of the European Union C 374/5 Minimum sugar-free extract: 21,0 g/l. Riserva category: Minimum total alcoholic strength by volume: 12,50 %; Minimum sugar-free extract: 22,0 g/l. Wherever the value is left blank in the table below, the wines 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 4,50 grams per litre expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre) 20,00 Maximum total sulphur dioxide (in milligrams per litre) CHIANTI ‘RUFINA’ subarea colour: bright ruby red, developing garnet tones with age; aroma: intensely vinous, sometimes with a fragrance of scented violets, and with more notable finesse at the ageing stage; taste: dry, harmonious, flavourful and slightly tannic, maturing over time to a soft velvety flavour; where the governo all’uso Toscano technique has been used, the taste is bright and full. Minimum total alcoholic strength by volume: 12,00 %; Minimum sugar-free extract: 21,0 g/l. Riserva category: Minimum total alcoholic strength by volume: 12,50 %; Minimum sugar-free extract: 22,0 g/l. Wherever the value is left blank in the table below, the wines comply with the limits laid down in national and EU legislation.
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