HTML PUBLIC "-//W3C//DTD HTML 4.01 Transitional//EN"L 82/38
EN
Official Journal of the European Union
22.3.2013
COMMISSION IMPLEMENTING REGULATION (EU) No 267/2013
of 18 March 2013
approving a minor amendment to the specification for a name entered in the register of protected
designations of origin and protected geographical indications (Chianti Classico (PDO))
THE EUROPEAN COMMISSION,
(3)
The aim of the application is to amend the specification
by specifying the description of the product and the
Having regard to the Treaty on the Functioning of the European
method of production and packaging.
Union,
(4) The Commission has examined the amendments in
Having regard to Regulation (EU) No 1151/2012 of the
question and decided that they are justified. Since the
European Parliament and of the Council of 21 November
amendment is minor the Commission may approve it
2012 on quality schemes for agricultural products and food
without recourse to the procedure laid down in Articles
stuffs ( 1 ), and in particular the second subparagraph of
50 to 52 of Regulation (EU) No 1151/2012,
Article 53(2) thereof,
HAS ADOPTED THIS REGULATION:
Whereas:
Article 1
(1) Regulation
(EU)
No
1151/2012
entered
into
force
on
3 January 2013. It repealed and replaced Council Regu
The specification for the protected designation of origin ‘Chianti
lation (EC) No 510/2006 of 20 March 2006 on the
Classico’ is hereby amended in accordance with Annex I to this
protection of geographical indications and designations
Regulation.
of origin for agricultural products and foodstuffs ( 2 ).
Article 2
(2) In
accordance
with
the
first
subparagraph
of
Article
9(1) Annex II to this Regulation contains the Single Document
of Regulation (EC) No 510/2006, the Commission has
setting out the main points of the specification.
examined Italy’s application for the approval of an
amendment to the specification for the protected desig
Article 3
nation of origin ‘Chianti Classico’ registered in
accordance with Commission Regulation (EC) No
This Regulation shall enter into force on the twentieth day
2446/2000 ( 3 ), as amended by Regulation (EU) No
following that of its publication in the Official Journal of the
216/2011 ( 4 ).
European Union.
This Regulation shall be binding in its entirety and directly applicable in all Member States.
Done at Brussels, 18 March 2013.
For the Commission,
On behalf of the President,
Dacian CIOLO
Member of the Commission
( 1 ) OJ L 343, 14.12.2012, p. 1.
( 2 ) OJ L 93, 31.3.2006, p. 12.
( 3 ) OJ L 281, 7.11.2000, p. 12.
( 4 ) OJ L 59, 4.3.2011, p. 17.

---

EN
22.3.2013 Official
Journal
of
the
European
Union L
82/39
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.

---

L 82/40
EN
Official Journal of the European Union
22.3.2013
ANNEX II
SINGLE DOCUMENT
Council regulation (EC) No 510/2006 (*)
‘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)
—
(*) 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.

---

EN
22.3.2013 Official
Journal
of
the
European
Union L
82/41
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.

---

L 82/42
EN
Official Journal of the European Union
22.3.2013
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’.

---

Document Outline

• �

---