ANNEX ISupplementary provisions
ANNEX I The specification for the protected designation of origin ‘Chianti Classico’ is amended as follows: — Description of product A reference to the Tuscan olive germ plasm register has been added, as this document is regularly updated to take account of current scientific and genetic research into old olive trees in our area. This amendment does not, however, result from a desire to introduce new varieties but rather from a wish to improve our knowledge in order to introduce varities which, although they have existed for a long time, have not yet been described and registered. — Method of production Growing characteristics Regarding the characteristics of the growing environment, it was thought useful to lower by 20 metres the minimum altitude below which the olive trees may not be entered in the register, as the minimum altitude of the entire area is 180 metres above sea level. When the first version of the specification was drawn up the measurement systems used were not as precise as those used today. Thanks to modern GPS systems greater precision has now been possible. Oil production A new production level has been introduced for olive plantations with a density greater than 500 plants per hectare, since the ‘Chianti Classico’ area includes plantations dating from the 1990s which meet the technical criteria of that time and for which the limit of 650 kg of oil per hectare is a major impediment to the economy and the development of the sector. Harvesting and conservation method Alongside boxes, crates and waggons may be used to transport the olives, but in this case the olives must be transported to the mill for processing on the day of harvesting and within three (3) days if open boxes are used. Oil extraction method and constitution of batches It is now possible to use air to clean the olives, as new technological systems developed by manufacturers and already used in other producing countries have been introduced, in order to attach even greater importance to conserving water. Validity of the certificate of conformity Oil complying with the specification may be bottled up to 31 October of the year following that of the olive harvest if it is filtered to clarify it by 31 December and, in any case, at the latest by the application date for certification. If the oil exhibits the chemical and organoleptic characteristics listed in the specifications, and if the conservation conditions are correct, these conditions may differ slightly in terms of quality without, however, jeopardising the criteria of ‘Chianti Classico’ PDO oil. The filtration method has been added, specifying that its aim is to clarify the oil (rather than merely to filter out the solids) and that it must be carried out by 31 December at the latest, with the aim of teaching olive growers conservation techniques which are better suited to marketing a quality product. It has also been specified that the oil’s physical characteristics must be definitive at the time it is sampled, i.e. if the compliant oil is to be bottled, at the latest by 31 October of the year following that of harvesting, and that the clarifying filtration must be carried out by 31 December at the latest, or in any case prior to sampling, if the application in question is received before 31 December. The amendment adds the option of not filtering the oil, so as not to restrict the freedom of the grower, but the oil must be conserved under inert gas so as to best preserve its qualitative characteristics. — Other (packaging) Metal containers may now be used for formats of less than 3 and 5 litres. Indeed, containers of less than 100 ml have been added, on condition that these are not sold individually but rather placed on the market in packaging with a total volume corresponding to those authorised by the regulations. This amendment stems from the need to meet market demands, i.e. these smaller containers will allow retailers to satisfy the expectations of the gastronomic sector, which prefers not to use already-opened bottles, and to guarantee product promotion by improving its visibility.