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European Commission C 63/6 EN Offi cial Jour nal of the European Union 26.2.2020 OTHER ACTS EUROPEAN COMMISSION Publication of an application for amendment of a specification for a name in the wine sector referred to in Article 105 of Regulation (EU) No 1308/2013 of the European Parliament and of the Council (2020/C 63/05) This publication confers the right to oppose the application pursuant to Article 98 of Regulation (EU) No 1308/2013 of the European Parliament and of the Council (1) within two months from the date of this publication. REQUEST FOR AMENDMENT TO THE PRODUCT SPECIFICATION ‘Terrazze Retiche di Sondrio’ PGI-IT-A1352-AM02 Date of application: 24 July 2017 1. Rules applicable to the amendment Article 105 of Regulation (EU) No 1308/2013 – Non-minor modification 2. Description and reasons for amendment 2.1. Change in the name Description: The amendment involves the name being changed from ‘Terrazze Retiche di Sondrio’ to ‘Alpi Retiche’. Reasons: The purpose of the request is to enable national and, especially, international consumers to immediately identify the production area of this type of wine, and also specify the mountainous nature of the production area by identifying it with a precise Alpine region. For centuries, ‘Alpi Retiche’ typical geographical indication (IGT) wines have been profoundly linked to the Rhaetian part of the Alps mentioned above. The specific characteristics of the slopes in terms of geology, morphology, soil and climate create favourable environmental conditions for winegrowing area in the area. The Rhaetian Alps protect the Valtellina from the cold northerly winds and the south- facing terraced area guarantees an average of more than 1 900 hours of sunshine a year, a value usually only found at significantly lower latitudes. The Rhaetian slopes enjoy almost uninterrupted sunshine throughout the day, providing an ideal climate for the vines, which produce excellent grapes. The soil is shallow and mostly sandy (around 70 %) but the technique of constructing dry stone walls, which are built by the winegrowers, has allowed the best use to be made of the soil on the Rhaetian side and made it intensely productive. The name is to be changed in all articles of the specification as well as in sections 1.1, 1.4, 1.5, 1.6 and 1.8 of the single document. 2.2. Introduction of the category Sparkling wine Description: The amendment introduces the sparkling type which is produced in the white and rosé versions. It is produced using the traditional method. Reasons: Since as early as the 1970s, various local holdings have been producing a sparkling type from the main grape variety grown in the Valtellina, namely Nebbiolo, with the option to add other varieties. The request to add the category to the IGT is to enhance the value of this product, which is strongly linked to the area in which it is produced and to a variety that shows great potential in this zone. Indeed, the production of sparkling wines benefits from the large temperature variations between day and night which occur mainly during the harvest period. As well as favouring the accumulation of the flavour precursors that are a distinctive feature of this area, this factor allows a balance to be maintained in the grapes between the sugar content and the acid component, which is more marked in vineyards at higher altitudes. These aspects have led a growing number of holdings to start producing this type of wine. (1) OJ L 347, 20.12.2013, p. 671. 26.2.2020 EN Offi cial Jour nal of the European Uni on C 63/7 The amendments concern Articles 1, 2, 4, 6, 7 and 9 of the product specification and sections 1.3, 1.4 and 1.8 of the single document. 2.3. Introduction of new varieties Description: The amendment concerns the introduction of the Cabernet Carbon N., Cabernet Cortis N., Helios B., Johanniter B., Prior N., Solaris B. and Bronner B. varieties into the combination of grape varieties used in the wines. Reasons: These grape varieties are proving capable of adapting to adversity and require less use of plant protection products. Indeed, the ongoing shift towards sustainable forms of agriculture (for which the Valtellina demonstrates a natural predisposition), together with the possibility of introducing the aforementioned varieties, can be an additional valuable element in reducing plant protection treatments and encouraging cultivation in areas that are more difficult to farm using machinery, leading to less intensive and more environmentally friendly management of vineyards. Research activities at the Fondazione Edmund Mach and Fondazione Fojanini have shown this to be the case. This possibility is also very important for the recovery of abandoned vineyards. The amendments concern Articles 1 and 2 of the product specification and section 1.7 of the single document. 2.4. Reduction of the actual alcoholic strength by volume of the Passito Bianco type Description: The amendment involves reducing the actual alcoholic strength by volume of the Passito Bianco type from 12 % to 10 %. Reasons: Drying the grapes used to produce wines, the objective of which is to concentrate in the grape must the metabolites present in the flesh and skin of the grapes, obtains best results in sweet wines such as Passito wines. It makes it possible to obtain a wine in which alcohol and sugar are well-balanced, without changing any of the organoleptic characteristics of the product. These wines broaden the range of wines and meet the needs of the wine sector in the area. The amendment concerns Article 6 of the product specification and section 1.4 of the single document. SINGLE DOCUMENT 1. Name of product Alpi Retiche 2. Geographical indication type PGI - Protected geographical indication 3. Categories of grapevine products 1. Wine 4. Sparkling wine 8. Semi-sparkling wine 15. Wine from raisined grapes 16. Wine of overripe grapes 4. Description of the wine(s) Alpi Retiche Bianco including with mention of the grape variety Colour: straw yellow, occasionally with greenish hints; Aroma: fresh, delicate, floral; Taste: dry, flavourful, pleasant; Minimum total alcoholic strength by volume: 10,50 %; Minimum sugar-free extract: 13,00 g/l. C 63/8 EN Offi cial Jour nal of the European Union 26.2.2020 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 3,50 grams per litre expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre) Maximum total sulphur dioxide (in milligrams per litre) Alpi Retiche Rosso including with mention of the grape variety and Alpi Retiche Novello Colour: ruby red of varying intensity; Aroma: fresh, fruity; Taste: fresh, flavourful, smooth, slightly tannic; Minimum total alcoholic strength by volume: 10,50 %; Minimum sugar-free extract: 17,00 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 3,50 grams per litre expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre) Maximum total sulphur dioxide (in milligrams per litre) Alpi Retiche Rosato including with mention of the grape variety Colour: from pale pink to intense pink; Aroma: fine, delicate; Taste: dry, fresh, fruity; Minimum total alcoholic strength by volume: 10,50 %; Minimum sugar-free extract: 14,00 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 3,50 grams per litre expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre) Maximum total sulphur dioxide (in milligrams per litre) 26.2.2020 EN Offi cial Jour nal of the European Uni on C 63/9 Alpi Retiche Passito Bianco Colour: intense yellow with golden highlights; Aroma: broad, complex, intense; Taste: sweet, full, harmonious, elegant, ethereal; Minimum total alcoholic strength by volume: 16,00 g/l; Minimum sugar-free extract: 13,00 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) 10,00 Minimum total acidity 3,50 grams per litre expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre) Maximum total sulphur dioxide (in milligrams per litre) Alpi Retiche Passito Rosso Colour: intense ruby red; Aroma: broad, floral; Taste: sweet, fruity, harmonious, pleasant; Minimum total alcoholic strength by volume: 16,00 %; Minimum sugar-free extract: 17,00 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) 12,00 Minimum total acidity 3,50 grams per litre expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre) Maximum total sulphur dioxide (in milligrams per litre) Alpi Retiche Vendemmia Tardiva Rosso Colour: ruby red; Aroma: intense, distinctive, complex; Taste: sharp, harmonious, pleasantly
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