PRODUCTION REGULATIONS FOR WINES BEARING THE APPELLATION ROMAGNA ALBANA DOCG DOC Approved by Presidential Decree DOCG Approved by Ministerial Decree Amended by Ministerial Decree Amended by Ministerial Decree 21.07.1967 Official Journal 209-21.8.1967 22.09.2011 Official Journal. 235 8.10.2011 30.11.2011 Official Journal. 295 20.12.2011 Published on the official MIPAAF site Quality and Safety Section PDO and PGI wines 20.05.2013 Published on the official MIPAAF site Quality and Safety Section PDO and PGI wines Article 1 Wine appellation and typologies 1. The appellation Romagna AlbanaDOCG (Denominazione di OrigineControllata e Garantita- Controlled and Guaranteed Designation of Origin) is reserved for wines that comply with the conditions and requirements established by the present production regulations for the following wines: - Secco/asciutto (dry); - amabile (medium sweet); - dolce (sweet); - passito; - passitoriserva. Article 2 Ampelographic base 1. The wines listed in Art. 1 must be obtained from grapes grown on vineyards within the winery, that have the following ampelographic composition: - Albana: minimum 95%;
- Other white grape varieties suitable for cultivation in the Emilia- Romagna region may be used to make up the remaining proportion up to a maximum of 5%. Article 3 Grape Production Zone 1. The growing zone for grapes used to produce the Romagna AlbanaDOCG wholly or partly includes the municipalities described below. The boundariesof this zone are asfollows: Province of Forli-Cesena: municipalities of Castrocaro Terme and Terra del Sole, Forlì, Forlimpopoli, Meldola, Bertinoro, Cesena, Montiano, Roncofreddo, Savignano sul Rubicone, Longiano. For the municipalities of SavignanosulRubicone, Cesena, Forlimpopoli and Forlì, the lower limit is as follows: Municipality of SavignanosulRubicone: from the Via Emilia SS9; Municipality of Cesena: from the boundary with the municipality of Savignano it follows SS9 until the road meets the Pestalozzi river bank, it follows this and then passes along ViaMarzolino Primo until it reaches the Rimini-Bologna railway line which it then follows until joining SS71-bis. From there it continues along the Redichiaro municipal road, then ViaBrisighella before once again following SS71-bis. The limit then continues along VicinaleCerchia, S. Egidio, ViaComunaleBoscone, Via Madonna delloschioppo, ViaCavalcavia, ViaD'Altri up to the Savio river and the municipal horse racing track from whence it once again joins the Via Emilia SS9 to the north of the city (km 30.65); it runs along this road up to the boundary with the municipality of Bertinoro; Municipality of Forlimpopoli: from the boundary with the municipality of Bertinoro it follows SS9 until it joins Via S. Leonardo and continues along this road until reaching the Rimini Bologna railway line which it then follows until rejoiningss9 along which it continues up to the boundary with the Municipality of Forlì; Municipality of Forlì: from the boundary with the municipality of Forlimpopoli it follows SS9 until it joins Via G. Siboni, and continues along this road and then ViaDragoni, and the following streets: Paganella, T. Baldoni, Gramsci, Bertini, G. Orceoli, Somalia, Tripoli, Bengasi, Cadore, Monte S. Michele, Gorizia and Isonzo. From ViaIsonzo the limit continues along the Rimini-Bologna railway line up to the point at 59 km, from whence it proceeds along ViaZignola until it joins SS9 to the north of the city. It follows this road to the boundary with the municipality of Faenza. Province of Ravenna: municipalities of Castelbolognese, RioloTerme, Faenza, Casola Valsenio, and Brisighella. For the municipalities of Faenza and Castelbolognese the lower limit is as follows: Municipality of Faenza: from the boundary with the municipality of Forlì where this meets with SS9 the limit follows along the boundary line up to Rimini-Bologna railway line which it then follows until reaching the left bank of the Lamone river, after which it continues along Via S. Giovanni and the following streets: Formellino, Ravegnana, Borgo S. Rocco, Granarolo, Proventa, S. Silvestro, ScoloCerchia and Convertite. To the north of the city it once again reaches the aforementioned railway line and it continues along this to the boundary with the municipality of Castelbolognese; Municipality di Castelbolognese: from the Rimini-Bologna railway line.
Province of Bologna: municipalities of Borgo Tossignano, Casalfiumanese, Castel San Pietro Terme, Dozza Imolese, Fontanelice, Imola and Ozzano Emilia. For the municipalities of Imola and Ozzano Emilia the lower limitsare as follows: municipality of Imola, from the Rimini-Bologna railway line the limit continues up to the junction with the Selice state road. It follows this road until it joins the ViaProvinciale Nuova along which it proceeds until the municipal limit where the latter road reaches the municipality of Castel Guelfo; municipality of Ozzano Emilia: from the Rimini-Bologna railway line. Article 4 Viticulture Regulations 1. The environmental and growing conditions of vineyards destined for the production of Romagna AlbanaDOCG wines must be traditional to the area and, however, suited to ensuring that the grapes and wine produced maintain their typical characteristics. 1.1. No vineyards planted on terrain unsuitable for the production of quality grapes may be entered on the register. 2.1. The planting systems, training methods and pruning techniques must be those traditionally used in the area and, however, suited to ensuring that the grapes and wine produced maintain their typical characteristics, taking into account technical developments and improved agronomic practices. 2.2. Newly planted vines may trained on espalier, with permanent cordon, pergola, alberateorduplex techniques; with a minimum of 1,500 vines/hectare for the pergola, 2,500 vines/hectare for the duplex, 2,750 vines/hectare for espalier trainingand 5,000 vines/ hectare for alberate training. 3. All forcing practices are prohibited. Supplemental irrigation is allowed. 4.1. The maximum yield of grapes for the production of Romagna AlbanaDOCG wines must not exceed 10 metric tons per hectare in specialised cultivations. 4.2. In vineyards with mixed cultivation the maximum production per hectare should be related to the areas actually covered by the vines. 4.3. In good years, the quantities of grapes obtained and used for production of Romagna AlbanaDOCG wines as specified under Art. 1 of these regulations, must be brought within the limits specified in paragraphs 4.1 and 4.2, provided that the overall production does not exceed these limits by 10%. 5. The grapes for wine making must ensure a minimum natural alcohol content by volume of 11.5%. Article 5 Vinification Regulations 1. Vinification operations must be carried out within the administrative areas of the provinces of Forlì - Cesena, Ravenna and Bologna.
2.1 The maximum yield of grapes for wine and the maximum production of controlled and guaranteed designation wine per hectare are as follows: Grape/wine yieldmaximum (%) production (l/ha) Romagna Albanasecco 70 7000 Romagna Albanaamabile 70 7000 Romagna Albanadolce 70 7000 Romagna Albanapassito 50 5000 Romagna Albanapassitoriserva 50 5000 2.2. Should the grape /wine yield exceed the above limits, without exceeding respectively 75% and 55%, the excess is not entitled to the controlled and guaranteed designation of origin. Beyond said percentage limits, the entitlement to the controlled designation of origin shall be completely forfeited for all the production. 3. Enrichment is permitted, with the exception of the use of concentrated must, up to a limit of 1 degree. 4.1. The Romagna Albanapassito and passitoriserva wines must be obtained from grapes that have undergone a partial drying period ( appassimento ) that can last up to March 30 of the year following their harvest and vinification must not be earlier than 15 October of the year the grapes are harvested. 4.2. The use of ventilated and dehumidified air for dehydration of the grapes is allowed for the partial drying phase. At the end of the process of appassimento there must be a minimum sugar content of 284 g/l. 4.3. Where the grapes are left to partially dry on the plant, with or without the use of noble rot (botrytis), the time limit of October 15 does not apply. 4.4. Producers who leave the grapes on the plant for the period of appassimento encouraging attack by noble rot are allowed to produce and market Romagna AlbanaDOCG passitoriservathat has an actual minimum alcohol content by volume of 4.0%, provided the alcohol content of the must at the time of crushing is not less than 400 grams per litre. 4.5. Vinification, storage and ageing in wooden containers is permitted for all wine typologies. 5.1. The Romagna AlbanaDOCG passito wine cannot be put released for sale before 1 September of the year following the year of harvest. 5.2.The Romagna AlbanaDOCG passitoriserva cannot be released for sale before 1 December of the year following the year of harvest. Article 6 Characteristics for Consumption
1. The wines listed under Art. 1 must satisfy the following characteristics: Romagna Albanasecco (dry): colour: straw-yellow, tending towards gold for aged products; aroma: light scent characteristic of Albana; flavour: dry and slightly tannic, warm and harmonious; total minimum alcohol content by volume: 12.00%; reducing sugars: as per EC Reg. No. 607/09, Annex XIV, Part B; minimum total acidity: 4.5 g/l; minimum non-reducing extract: 16.0 g/l. Romagna Albana amabile (medium-sweet): colour: straw-yellow, tending towards gold for aged products; aroma: characteristic of Albana; flavour: fruity, medium-sweet, pleasant, characteristic; total minimum alcohol content by volume: 12.5%; residual reducing sugars: from 12 to 30 g/l; minimum total acidity: 4.5 g/l; minimum non-reducing extract: 16.0 g/l. Romagna Albanadolce (sweet): colour: straw-yellow, tending towards gold for aged products; aroma: characteristic of Albana; flavour: fruity, sweet, pleasant, characteristic; actual minimum alcohol content by volume: 8.5%; total minimum alcohol content by volume: 12.5%; reducing sugars: not below 45 g/l, but not above 80 g/l; minimum total acidity: 4.5 g/l; minimum non-reducing extract: 18.0 g/l. Romagna Albanapassito: colour: golden-yellow tending towards amber; aroma: intense, characteristic; flavour: velvety, pleasingly medium-sweet or sweet; total minimum alcohol content by volume: 17.0%; actual minimum alcohol content by volume: 12.5%; minimum total acidity: 5.0 g/l; corrected volatile acidity: maximum 1.5 g/l; sulphur dioxide: maximum 400 mg/l; minimum non-reducing extract: 27.0 g/l. Romagna Albanapassitoriserva: colour: from straw-yellow to intense golden-yellow with amber highlights; aroma: intense, with evident notes of fruit and noble rot; flavour: full and intensely sweet, pleasantly acid; total minimum alcohol content by volume: 24.0% actual alcohol content by volume: minimum 4.5% - maximum: 11.0%; minimum total acidity: 6.5 g/l; minimum non-reducing extract: 44 g/l.
2. If stored in wood containers the flavour of the wines may have a slight scent of wood. 3. The Ministry of Agricultural, Food and Forest Policies shall decide by Decree the limits given above regarding total acidity and minimum non-reducing extract. Article 7 Labellingand Presentation 1. The qualifications of secco, amabile, dolce, passito and passitoriserva must appear on the labels and are permitted for the different Romagna AlbanaDOCG wines that possess the respective characteristics specified under Art. 6 above. 2. The addition of any qualification that is not expressly envisaged in these regulations to that of Romagna AlbanaDOCG, including the adjectives superiore, extra, fine, scelto or similar, is forbidden. 2.2 However, the use of indications that refer to names, corporate names or private brand names is allowed as long as there is no laudatory meaning and they are not such as to mislead the purchaser. 3. The use of place names that further describe the location of the vines yielding the grapes used to produce the wine so qualified under the conditions as per Art. 6, paragraph 8, of Legislative Decree n. 61/2010, is permitted. Article 8 Packaging 1. Romagna AlbanaDOCG wines may only be packaged using a non-protruding standard cork. 1.1. Only a single-piece cork is permitted for use with passito and passitoriserva wine typologies. 2. With the exception of passito and passitoriserva wine typologies, all other Romagna AlbanaDOCG wines bottled in containers up to 0.187 litres may be closed with a screw cap. 3. All bottles or other containers containing Romagna AlbanaDOCG wines must include an indication of the year the grapes were grown. Article 9 Link with the Geographic Environment A)Information on the Geographic Area 1) Natural factors relevant to the Link. It has not been possible to ascertain if the Albana grape was actually introduced in Romagna by the Romans, but the fact remains that this is the region where it is most widely grown and indeed practically the only one. In 1300 Pier de Crescenzi said that, this type of grape has proved better than any other in Forlì and throughout Romagna, thus giving a first indication of Albana s ideal production area in those far-off times. In the early 1900s,
Mariano Savelli, of the RegioLaboratorioAutonomo di ChimicaAgraria di Forlì (Independent Royal Laboratory of Agricultural Chemistry of Forlì), provided a rather precise description of the area where Albana gave optimum expression, The places in Romagna where Albana is cultivated,... are: the hills of Dozza (Imola), Riolo, S. Lucia dellespianatein the area of Faenza, Terra del SoleandCastrocaro, Bertinoro, Cesena, Longiano and Montiano. This whole area, which is found at an almost identical latitude and belongs to the same geological age, evidently embodies within itself the secret of its unique productive ability. Subsequent studies have confirmed that Albana best expresses its organoleptic potential when grown on soils around the chain or vein of Spungone, a geological formation that stretches from Faenza to Cesena and lies atopthe higher land visible from the Via Emilia. This ridge,of varying yellowish intensity, emerges clearly at the top of the surrounding hills that are predominantly clay thanks to its composition, which makes it more resistant to erosion. In fact, it is made up of organogenic (remains of organisms fossils) limestonesandstone of the Pliocene age immersed in clays. Although it is geologically very different, you can recognise the same rocky morphology visible in the Vena del Gesso (Chalk Vein), with steeper, bare southern slopes and more gently sloping northern slopes that are wooded or cultivated. The Albana grown in the two strips to the sides of the Spungone is found generally on clayey or clay-loam soils that contain varying levels of limestone, as well on the yellow sands that tend to be poor in limestone. Most of the traditional Albana vineyards are located in the sector between the southeast and southwest, with really excellent results at altitudes over 100 m above sea level, thus demonstrating that this rather unusual white grape variety benefits from good exposure to the sun, or rather from a good light. We may thus conclude that the grape ensures best performance on soils that naturally contain its vegetative growth and are well-lit, and that differing levels of clay and limestone will tend to impact differently on the wine s structure and aroma. Moreover, Mariano Savelli also commented that outside of the hilly areas near the Spungone any Albana wine will lose its shimmer of gold, its aroma and softness, becoming no different than any other excellent white wine. 2) Human Factors relevant to the Link. The areas of Spungone have attracted settlement from Palaeolithic times to the present day. In fact, the fortresses of Bertinoro, Meldola, Castrocaro and Predappio were built on rock from this geological formation and it provided the material for building palaces, bridges and roads in the surrounding towns and villages. A system of springs emerge along the Spungone formation that give rise to the thermal waters of Castrocaro and FrattaTerme. Moreover, the outcrops of Spungone are located at the centre of a vast system ofbotanical and vegetation worth, whose importance is recognized at Community level (SCIs). This is the geographical context for an agricultural landscape characterized by specialized crops, especially vineyards and olive groves that have been handed down over the centuries by generations of farmers. We often come across old cellars carved out in the Spungone that ensure good, constant temperature and humidity, both essential elements for the proper storage of wines. Due to its particular characteristics (staggered ripening, high sugar content and rather notable acidity), the Albana grapehas always been used to produce a variety of wines, including that for special occasions. Hence, traditionally, every farm in Romagna would have a few plants. The grapes that matured earlier supplied the dry wine that was used alone or mixed with other whites, to be drunk while carrying out heavier work through the summer. On the other hand, the second crop was used to produce a more robust wine, with varying degrees of sweetness, as the colder autumn weather blocked the fermentation leaving higher levels of residual sugar produced by a high initial concentration. Part of this production was then harvested and hung to partially dry ( appassimento ) in attics and then crushed to make the passito wine drunk at important family occasions (baptisms, weddings, etc.) and even used as Communion wine at the celebration of Mass.
Thus, the many types of Albana wine specified in these regulations have developed from the customs, traditions and experience of winemakers in Romagna. Undoubtedly, modern technology has improved the wine now obtained by contributing to greater uniformity and better characterization of the wines within each type. B) Information on the quality or characteristics of the product essentially or exclusively attributable to the geographical environment The DOCG Albana di Romagna is an example of a strong interaction between climate, soil and grape variety that is further enhanced by an important wine-producing tradition which allows us to state that for this wine there is a significant expression of terroir. All attempts to cultivate the Albana grape in other environments, outside that of its appellation area, have given mediocre and disappointing results. All Albana wines share a primary aroma that is typical of this grape variety, which falls within the range of herbaceous scents, especially sage. However, this does not adequately capture the aroma and hence we talk of a characteristic scent of Albana. Depending of the levels of limestone in the soil, this scent is accompanied by floral notes of varying intensity, and a generally decisive fruity note in which a hint of apricot tends to prevail. C) Description of the causal interaction between elements referred to in paragraph A) and those referred to in paragraph B) The particular nature of the soils and the centuries-old tradition in the cultivation and vinification of the Albana grape in Romagna, have created a very special union between man, environment and vine. It is clear that the many types of Albana wine described in the regulations have developed from the customs, traditions and experience of winemakers in Romagna. Undoubtedly, modern technology has improved the wine now obtained by contributing to greater uniformity and better characterization of the wines within each type. Article 10 References to the Inspection Body VALORITALIA S.r.l. Registered office: ViaPiave n. 24 00187 ROME - Italy Phone number: 0039 0445 313088 Fax number: 0039 0445 313080 E-mail: info@valoritalia.it VALORITALIA S.r.l. is the Inspection Body authorised by the Ministry of Agricultural, Food and Forest Policies (MIPAAF), in accordance with Art. 13 of Legislative Decree no. 61/2010 (Annex 1), which carries out the annual inspection on observance of the provisions of the present regulations, in compliance with Art.25, par. 1, sub-section 1, letters a) and c), and with Art. 26 of EC Reg. no. 607/2009, for the products benefiting from PDO certification., Via a systematic control across the entire production chain (viticulture, processing, packaging), in compliance with the aforementioned Art. 25, par.1, sub-section 2, letter c). In particular, said inspection is carried out in observance of a predetermined Controls Plan, approved by the Ministry, in compliance with the model approved by Ministerial Decree of 14 June 2012, published in Official Journal No. 150 of 29/06/2012 (Annex 2).