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Of Regulation (EEC) No 2081/92 on the Protection of Geographical Indications and Designations of Origin

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Of Regulation (EEC) No 2081/92 on the Protection of Geographical Indications and Designations of Origin C 229/2EN Official Journal of the European Union 14.9.2004 Publication of an application for registration pursuant to Article 6(2) of Regulation (EEC) No 2081/92 on the protection of geographical indications and designations of origin (2004/C 229/02) This publication confers the right to object to the application pursuant to Articles 7 and 12d of the above- mentioned Regulation. Any objection to this application must be submitted via the competent authority in a Member State, in a WTO member country or in a third country recognised in accordance with Article 12(3) within a time limit of six months from the date of this publication. The arguments for publication are set out below, in particular under 4.6, and are considered to justify the application within the meaning of Regulation (EEC) No 2081/92. COUNCIL REGULATION (EEC) No 2081/92 ‘TUSCIA’ EC No IT/00210/8.10.2001 PDO ( X ) PGI ( ) This summary has been drawn up for information purposes only. For full details, in particular the produ- cers of products covered by the PDO or PGI concerned, please consult the complete version of the product specification obtainable at national level or from the European Commission (1). 1. Responsible department in the Member State: Name: Ministero delle Politiche Agricole e Forestali Address: Via XX Settembre, 20, I–00187 Roma Tel.: (39) 06 – 481 99 68 Fax: (39) 06 – 420 13 126 E- mail: [email protected] 2. Group: 2.1. Name: Consorzio per la tutela e la valorizzazione della produzione olivicola della provincia di Viterbo 2.2. Address: Via Matteotti, 73, I- 01100 Viterbo 2.3. Composition: producer/processor ( x ) other ( ) 3. Type of product Class 1.5 – oils and fats – extra-virgin olive oil. 4. Specification (summary of requirements under Article 4(2)) 4.1. Name: ‘Tuscia’ 4.2. Description: extra-virgin olive oil with the following characteristics: — colour: emerald green with a golden sheen, — odour: fruity, evoking wholesome, fresh fruit harvested at the stage of optimal ripeness, — taste: fairly fruity with balanced slightly bitter and spicy aftertaste, — total maximum acidity, expressed in oleic acid, by weight, no greater than 0,5 grams per 100 grams of oil, ≦ — peroxide number: 12 Meq O2/kg. (1) European Commission - Directorate-General for Agriculture - Agricultural product quality policy - B-1049 Brussels. 14.9.2004 EN Official Journal of the European Union C 229/3 4.3. Geographical area: The area of production and processing of olives for the manufacture of Tuscia extra-virgin olive oil comprises the following municipalities in the Province of Viterbo, Region of Lazio: Acquapendente, Bagnoregio, Barbarano Romano, Bassano in Teverina, Bassano Romano, Blera, Bolsena, Bomarzo, Calcata, Canepina, Capodimonte, Capranica, Caprarola, Carbognano, Castel S. Elia, Castiglione in Teverina, Celleno, Civita Castellana, Civitella d'Agliano, Corchiano, Fabrica di Roma, Faleria, Gallese, Gradoli, Graffignano, Grotte di Castro, Latera, Lubriano, Marta, Montalto di Castro (in part), Montefiascone, Monteromano, Nepi, Oriolo Romano, Orte, Piansano, Proceno, Ronciglione, S. Lorenzo Nuovo, Soriano nel Cimino, Sutri, Tarquinia, Tuscania (in part), Valentano, Vallerano, Vasa- nello, Vejano, Vetralla, Vignanello, Villa S. Giovanni in Tuscia, Viterbo, Vitorchiano. For the municipa- lities that are only partly in the production zone, the specifications give details of the areas included. 4.4. Proof of origin: Olive oil first reached the area in the sixth century BC, as a result of the Etruscans' trading with the Phoenicians and the Greeks. Olive stones have been discovered at archaeological sites in southern Etruria, in the province of Viterbo. The area of Tuscia, which now corresponds to the province of Viterbo, was originally part of Etruria, called by its Latin name of Hetruria or Aetruria by the inhabitants, known as Etruscans or Etrurians. From the second century AD, the Romans began to use the name of Tusci or Tuscia to identify the area. Over time, Tuscia became the official name of Etruria, and was established as such with the administrative reorganisation of ancient Italy introduced by the Emperor Diocletian (284 to 305). The main activities of the inhabitants of Tuscia included olive-growing and the production of olive oil, as is clear from the paintings discovered in Etruscan tombs. The Romans later also showed considerable interest in olive-growing, and produced olives in the Villae scattered throughout Tuscia, processing them in local presses; a typical example can be seen at Civita di Bagnoregio. In some local centres (e.g. Fabrica di Roma and Civita Castellana) ceramic containers for storage and transport of the oil have also been produced for centuries. 4.5. Method of production: Tuscia extra-virgin olive oil is obtained from olives of the Frantoio, Cani- nese and Leccino varieties, with at least 90 % of each grove consisting of one or more of these vari- eties. Other varieties may be present in a grove, but should not account for more than 10 % alto- gether. Olives are one of the main crops of the area, with specialised plantations of a density of 150 to 300 trees per hectare, intensive plantations with over 300 trees per hectare, and mixed plantations with up to 100 trees per hectare. In the specialised groves, the most commonly used shapes are bush, Y, cone and inverted cone; in the mixed groves, they are multi-branched vase and free. Some pruning is usually carried out annually, although rejuvenation pruning is less frequent. Plant health protection practices follow the instructions of the integrated and supervised pest control services operating in the area. It is prohibited to treat the site with herbicide or desiccant. The olives are harvested at that stage in their maturity when they begin to turn colour; harvesting is completed by 20 December for early cultivars (Leccino, Frantoio, Maurino, Pendolino) and by 15 January for late cultivars (Caninese, Moraiolo). The use of products to encourage premature dropping and of abscission products is prohibited. Maximum olive output per hectare may not exceed 9 000 kg in the specialised groves, or 90 kg per tree in mixed or combined plantations. The olives are taken to the pressing plant within one day of harvesting, and processed no later than one day after delivery. They are transported in suitable containers. Oil-production techniques must comply with the following requirements: — washing with potable water at room temperature, sorting, removal of leaves, — pressing with suitable presses, — crushing at a temperature not exceeding 30° C for a period not exceeding 60 minutes, — physical extraction with equipment for pressing, continuous centrifugation, percolation followed by pressing, or percolation followed by centrifugation, C 229/4EN Official Journal of the European Union 14.9.2004 — centrifugation of the oil must: the oil and the extracted oil must should be immediately removed from proximity with residue of vegetable water using continuous stainless steel separators. Upon leaving the extraction plant, the oil should be at a temperature no higher than 28° C. The maximum oil yield must not exceed 20 %, — it is prohibited to centrifuge the crushed-olive paste a second time without interruption (the processing method known as ripasso). Growing, processing and bottling operations are all carried out in the specified area. The reasons for bottling within the area derive from the need to safeguard the special features and quality of Tuscia oil, by ensuring that the producers concerned can supervise the checks carried out by the outside control body. The protected designation of origin is of vital importance to the producers, and provides an opportunity to improve income, in line with the objectives and the approach of the Regu- lation. Moreover, the olive oil has traditionally been bottled in the area. In order to ensure product traceability, the producers intending to market extra-virgin olive oil under the protected designation must register their olive groves and processing and bottling plant in registers kept by the control body. 4.6. Link: The geomorphological features and landscape of Tuscia are specific. The mountain systems of the Volsini, Cimini and Sabatini surround a number of lakes, including the vast volcanic lakes Bolsena, Vico and Bracciano, and the smaller lakes Mezzano, Monterosi and Martignano. The diversity of hydrographic features is matched by similar aspects of the landscape, which is of volcanic origin. These features offer climate conditions that encourage the development of fauna and abundant flora. The excellent soil conditions and the presence of specific microclimates, owing in particular to the geomorphological features (hilly terrain dotted with lakes), mean that the area is especially suitable for olive-growing, so that Tuscia extra-virgin olive oil is quite typical and unique. Olive oil is a very important ingredient in local cookery, which is very highly dependent on local production. The climate is temperate, with a rainfall of about 900 mm a year, mostly from spring to autumn, except in the area of the Cimini hills, characterised by more extreme temperatures and abundant rain- fall. 4.7. Inspection body: Name: Camera di Commercio, Industria, Artigianato ed Agricoltura di Viterbo Address: Via F.lli Rosselli, 4, I-01100 Viterbo. 4.8. Labelling: Extra-virgin olive oil must be marketed in glass or steel containers of a capacity not exceeding 5 litres. It must be clearly and indelibly labelled not only with the details laid down in labelling standards, but also with the name ‘Tuscia’, protected designation of origin. The label must also bear the graphic symbol showing the specific unequivocal logo for exclusive and consistent use with the designation. The graphic symbol has been specially designed on the basis of an ancient Etruscan terracotta antefix discovered at the excavation site at Acquarossa (Viterbo). The antefix is dark ochre, with the word ‘Tuscia’ in a contrasting dark red. The logo is an integral part of the specifications, where it is described in detail, and shown in colour.
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