Description
The Sliwovitz Trentino or Sliwovitz del Trentino Geographical Indication is reserved exclusively for spirits obtained from plums (Prunus domestica L.) produced and processed in the autonomous province of Trento, and distilled and bottled in establishments located in the same province.
Production Area
The production area of Sliwovitz Trentino GI or Sliwovitz del Trentino GI is within the entire territory of the autonomous Province of Trento.
Production Method
Sliwovitz Trentino GI or Sliwovitz del Trentino GI is obtained through the batch distillation of the fermented fruit puree, even after the water has been added to the alembic still, or through continuous distillation. The distillation of the fermented puree and redistillation of the phlegms, whether batch or continuous, must be carried out at less than 86% ABV so that the distilled product preserves the aroma and taste of the distilled raw materials. The obtained product can only be redistilled within this limit. The addition of whole fruit is permitted during the production process of Sliwovitz Trentino GI or Sliwovitz del Trentino GI, as is the addition of sugars, up to a maximum of 20 g per litre, expressed as invert sugar.
Product Characteristics
The fruit spirit Sliwovitz Trentino GI or Sliwovitz del Trentino GI is obtained exclusively through the alcoholic fermentation and distillation of plums (Prunus domestica L.). It has a minimum alcohol content of 40% ABV. The addition of ethyl alcohol (pure or diluted) is not permitted and it is not aromatised. Sliwovitz Trentino GI or Sliwovitz del Trentino GI can be aged in wooden barrels, vats or other wooden recipients, subject to rigorous controls, in establishments situated in the autonomous Province of Trento.
Link with the territory
The art of distillation in the Trentino area has ancient origins and was considered so important that it was subjected to laws and regulations issued by public authorities, as evidenced by the Proclama in materia de vini, vernazze et aquevite forastieri, issued on August 7th 1697 by the Consular Magistrate of Trento to combat smuggling, and the 1757 Regulation setting out the regulations to be observed in the Magnifiche comunità del Vicariato di Cembra. Like the distillation of grape marc to produce Grappa, the distillation of fruit in Trentino is an old tradition. The most used fruit were those from which cider was made (apples or pears), a drink that was a substitute for wine in the areas where vines were not cultivated. In ancient times, they mainly distilled wild or semi-wild fruit, mostly marasca cherries and plums, while the distillation of drupes or berries is a more recent practice, albeit starting two centuries ago. The art of fruit distillation began flourishing after the Second World War, thanks to the abundance of raw materials and Tullio Zadra’s new distillation method, resulting in the production of extremely high-quality products.
Legislative information
The Sliwovitz Trentino or Sliwovitz del Trentino Geographical Indication is registered in Annex III of Regulation (EC) No. 110/2008 on the definition, description, presentation, labelling and protection of Geographical Indications of spirit drinks and repealing Council Regulation (EEC) No. 1576/89 (published in the OJEU L. 39 of 13.02.2008), as modified by EC Reg. 1067/2016 and Reg. 674/2019. Notwithstanding the entry into force of the new EU Reg. 787/2019, which repeals Reg. 110/2008 and – as far as GIs are concerned – has been applied since 8 June 2019, Annex III will continue to apply until the creation of the GI Register referred to in art. 33 of the new regulation. Generally, article 24, paragraph 1 of Regulation 787/2019 states that for every single Geographical Indication a technical file containing the requirements set out in the same article must be presented to the European Commission. The technical file for Sliwovitz Trentino GI or Sliwovitz del Trentino GI is contained in the decree issued by the Ministry of Agricultural, Food and Forestry Policies on 28 November 2014 (published in the Italian Official Journal No. 287 of 11.12.2014).
