ANNEX IISupplementary provisions
ANNEX II SINGLE DOCUMENT Council regulation (EC) No 510/2006 ( *1 ) ‘ CHIANTI CLASSICO ’ EC No.: IT-PDO-0205-0977-07.11.2011 PGI ( ) PDO ( X ) 1. Name ‘Chianti Classico’ 2. Member State or third country Italy 3. Description of the agricultural product or foodstuff 3.1. Type of product Class 1.5. Oils and fats (butter, margarine, oils, etc.) 3.2. Description of product to which the name in point 1 applies ‘Chianti Classico’ extra virgin olive oil must be produced from olives from registered olive trees in a proportion of at least 80 % from the varieties Frantoio, Correggiolo, Moraiolo and Leccino, alone or together, and not more than 20 % from other local varieties, which must always be entered in the Tuscan olive germ plasm register. When released for consumption as ‘Chianti Classico’ PDO, the oil must have the following characteristics: — acidity (expressed as oleic acid): 0,5 % maximum, — peroxide value: 12 maximum (meq of oxygen), — ultraviolet absorbency: K232 maximum 2,1 and K270 maximum 0,2, — high oleic acid content: > 72 %, — total CMPs (phenol antioxidants) above 150 ppm, — total tocopherols above 140 ppm. The oil must in addition: — range in colour from deep green to green with golden tones, — have a distinct olive aroma and a fruity taste. The entries in the profile sheet completed by the panel of assessors must be as follows: (a) green fruity 3-8; (b) bitter 2-8; (c) sharp 2-8. 3.3. Raw materials (for processed products only) — 3.4. Feed (for products of animal origin only) — 3.5. Specific steps in production that must take place in the defined geographical area The cultivation, production and pressing of ‘Chianti Classico’ extra-virgin olive oil must take place within the production area specified under point 4. 3.6. Specific rules concerning slicing, grating, packaging, etc. ‘Chianti Classico’ oil must be put up in the production area in glass or metal containers of a specified volume in nominal quantities of up to 5 (five) litres. Glass, metal or PET containers of less than 100 ml are also allowed, provided that their packaging complies with the total capacities authorised by the regulations in force. Containers must be closed hermetically using a device which, upon opening, breaks the guarantee seal. ‘Chianti Classico’ extra virgin olive oil must be put up in the geographical production area so as to better guarantee the product’s proof of origin and avoid deterioration and loss of the product’s specific characteristics, defined in 3.2 above, when it is transported in bulk, in particular the typical bitter and sharp notes of ‘Chianti Classico’ extra virgin olive oil, determined by the phenol antioxidant content and the profile of aromatic substances. Exposure to oxygen in the air when being transferred, pumped, transported and unloaded — operations carried out more frequently if bottling takes place outside the production area — could cause the ‘Chianti Classico’ extra virgin olive oil to lose the specific characteristics defined in 3.2 above. 3.7. Specific rules concerning labelling The labelling on containers must bear, in addition to the particulars normally required by law and trade practice, the words ‘Olio Extravergine di Oliva Chianti Classico’ followed immediately by the words ‘Denominazione di Origine Protetta’ and show clearly in indelible letters the year of production. It is prohibited to add to the designation any description not expressly provided for in the production specification. However, marks denoting producer groups, names of holdings, estates or farms and place names referring to locations where olives are genuinely grown may be included. The designation must be shown on the label in clear, indelible letters sufficiently intense in colour to contrast sharply with the colour of the label. The graphic characters of any additional wording may not exceed 50 % of the size of the wording of the designation. 4. Concise definition of the geographical area The production area for ‘Chianti Classico’ oil comprises, in the Provinces of Siena and Florence, the following administrative districts: the whole of Castellina in Chianti, Gaiole in Chianti, Greve in Chianti and Radda in Chianti, and parts of Barberino Val d’Elsa, Castelnuovo Berardenga, Poggibonsi, San Casciano in Val di Pesa and Tavarnelle Val di Pesa. The area is the same as the production area for ‘Chianti Classico’ wine set out in the Interministerial Decree of 31 July 1932, published in GURI (Italian State Gazette) No 209 of 9 September 1932. 5. Link with the geographical area 5.1. Specificity of the geographical area The production area of ‘Chianti Classico’ oil has specific climatic and hydrological characteristics and has been well mapped out since the 14th century. The production area is fairly uniform in terms of terrain and climate; autumns which are on average mild and dry give way to hard winters. The environment as a whole is such that olive trees can be cultivated at the limit of their natural growth zone, which has and indeed continues to influence the olives’ fructification and maturing process. According to the cultivation techniques which have always been used in this area, the olives are harvested directly from the tree before they are fully mature. The thermal conditions also determine the shape of the trees (normally branching out at the top) adopted by the local growers, which allows the crown to grow so as to better distribute light and heat in the crown, which help the trees develop during short periods of the year. 5.2. Specificity of the product ‘Chianti Classico’ extra virgin olive oil is made from varieties traditionally grown in Tuscany and is distinguished by its sensory profile, mainly due to its intense bitter and sharp taste, with fruity aromatic notes. 5.3. Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI) The chemical and organoleptic characteristics of ‘Chianti Classico’ PDO extra virgin olive oil are linked to the climate of the production area which has a direct influence on the quality and quantity of the phenols, the degree of bitterness and sharpness of the taste and the level of fruitiness. In view of the need to protect the olives from the first autumn frosts, they are traditionally harvested early (i.e. before they are fully mature). Even if this means a lower quantity of oil, it allows the olives to be harvested when their polyphenol content is still high, helping to intensify the bitter and sharp taste so typical of ‘Chianti Classico’ oil. Moreover, thanks to the major variations in temperature normal in this area in autumn, ‘Chianti Classico’ extra virgin olive oil is also distinguished by a very fruity aroma. The area was given more precise recognition in an edict issued by Duke Cosimo III in 1716 marking out its present boundaries in acknowledgement of the merits and distinctive features of its wine and olive production: a kind of PDO long before the term was invented. A complete theoretical and practical treatise on the olive by G. Tavanti in 1819 listed the main varieties grown in the Chianti Classico region. Reference to publication of the specification [Article 5(7) of Regulation (EC) No 510/2006] The consolidated text of the product specification is available on the following website: http://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/3335 or alternatively: by going direct to the home page of the Ministry of Agricultural, Food and Forestry Policy (www.politicheagricole.it) and clicking on ‘Qualità e sicurezza’ (at the top right of the screen) and then on ‘Disciplinari di Produzione all’esame dell’UE’. ( *1 ) Replaced by Regulation (EU) No 1151/2012 of the European Parliament and of the Council of 21 November 2012 on quality schemes for agricultural products and foodstuffs.