S.L. 436.3 Art. 7Evaluation of aptitude for cultivation of a vine variety.

(1) An aptitude trial shall consist in the study of the aptitude for cultivation of the vine variety under investigation, taking into account Community provisions on the matter and in particular Directive 2004/29/EC of 4th March, 2004, and its successive modifications, relative to the determination of characteristics and minimum conditions for inspecting vine varieties.

(2) The normal procedure shall be as follows:

(a) the variety under study shall be cultivated under normal conditions;

(b) one or more varieties which are listed in the classification of vine varieties shall be cultivated in identical conditions and observed as the reference variety or varieties for comparative purposes. Only vine varieties which are relatively diffused on the territory shall be taken into consideration for comparative purposes;

(c) the area under cultivation shall be such that in normal years the variety under examination, as well as one or more reference varieties, can produce at least 100 litres of wine per variety;

(d) the fields to be used for the study shall be suitable for viticulture and shall be chosen in such a way that, with respect to climate, exposure and soil can be considered as being representative of the area;

(e) the technical data relevant to the aptitude studies shall take into consideration at least three consecutive wine making years.

(3) During the studies on the variety under investigation, as well as for the reference variety, the evaluation of the following parameters shall be carried out:

(a) Vegetative parameters:

(i) Date of bud burst;

(ii) Date of flowering;

(iii) Date of veraison (colour change);

(iv) Date of maturity;

(v) Weight of prunings;

(b) Evolution of must composition during maturation (3 to 4 readings including 1 after maturation):

(i) Refractive Index (ºBrix);

(ii) Total acidity (g/ltr tartaric acid);

(iii) pH;

(c) Productive and qualitative parameters of grapes at harvest:

(i) Average weight of the bunch;

(ii) Average weight of the berry;

(iii) Average production in kilogrammes of grapes per vine and per hectare;

(iv) Refractive index (ºBrix);

(v) Total acidity (g/ltr tartaric acid);

(vi) pH;

(d) Analytical parameters of white wines:

(i) Total acidity (g/ltr tartaric acid);

(ii) Tartaric acid (g/ltr);

(iii) Malic acid (g/ltr);

(iv) pH;

(v) Actual alcohol content (% v/v);

(vi) Dry extract (g/ltr);

(vii) Flavonoid content (mg/ltr);

(viii) Total polyphenols (mg/ltr);

(e) Analytical parameters for red and rosè wines:

(i) Total acidity (g/ltr tartaric acid);

(ii) Tartaric acid (g/ltr);

(iii) Malic acid (g/ltr);

(iv) pH;

(v) Actual alcohol content (% v/v);

(vi) Dry extract (g/ltr);

(vii) Flavonoid content (mg/ltr);

(viii) Anthocyanin content (mg/ltr);

(ix) Total polyphenols (mg/ltr).

(4) For every vinification an anonymous organoleptic evaluation (blind tasting) of the wine obtained from the variety under investigation shall be carried out using the method of sensorial analysis. The evaluation shall be carried out by a panel approved or appointed by the Director.

(5) For the variety under investigation indications concerning the resistance to drought and diseases, vigour, etc., shall be included.

(6) At the end of the aptitude test a technical report shall be drawn up composed of:

(a) a brief historic description of the variety under study;

(b) the reference variety or varieties chosen;

(c) a detailed description of the method of cultivation;

(d) a brief description of the area used for the trial including pedoclimatic data;

(e) a detailed description of any agronomic plans used including the fertilization plan, the irrigation plan and the plant protection plan used;

(f) the data at subregulations (3), (4) and (5).