San Zeno Chestnuts Set for DOP Recognition After EU Approval Process
Another step forward. The Gazzetta Ufficiale has published the notice whereby the Ministry of Agriculture and Forest Policies announces the proposal for the recognition of the protected designation of origin for San Zeno chestnuts.
It was presented by the Associazione Castanicoltori del Monte Baldo, based in San Zeno di Montagna. Any comments must be submitted by the end of August. Afterwards, the process will proceed to the European Commission.
The European trademark appears to be approaching for the sweet fruits of the Baldense woods. “The publication of the disciplinary is a crucial step. We now have to wait about a year before the process concludes, but with the 2003 harvest, or even the next year’s campaign, I hope we can bring our product to market enhanced by the DOP mark,” says Cipriano Castellani, mayor of San Zeno di Montagna.
Details on the San Zeno DOP chestnut trademark and production
In about a year, the bags packaged by the Baldense chestnut growers will likely bear the origin mark. The logo consists of two circles, one depicting San Zeno blessing and the other two stylized burrs.
The disciplinary states that the DOP will be attributed to chestnuts “that have been selected under the influence of the Benacus environment and are essentially attributable to the local Marrone variety.” There will be no more than three types of Marroni per burr.
A kilogram will consist of no more than 120 fruits or fewer than 50. The production and processing area for the future San Zeno DOP chestnut includes Brentino-Belluno, Brenzone, Caprino Veronese, Castermano, Ferrara di Monte Baldo, and, of course, San Zeno di Montagna. The chestnut groves are located between 250 and 900 meters above sea level.
The forms of cultivation are those respectful of the “traditional integration of the chestnut into the scenic landscape of the Garda Lake – Monte Baldo system,” according to the disciplinary. The number of trees in production per hectare can range from a minimum of 30 to a maximum of 120.
The use of synthetic products and forcing practices is prohibited, “to safeguard the naturalness of the production.” The techniques for preparing the fruits for the market are also noteworthy.
“Care treatments, prior to the fruits being marketed,” states the production disciplinary published in the Gazzetta, “must be carried out with traditional physical techniques, such as the novena and the rissara.” The novena involves soaking the chestnuts for nine days, with care to change part or all of the water every two days, without adding any additives; any spoiled fruits inevitably float to the surface.
The rissara is instead an outdoor accumulation of fruits and burrs for 8-15 days; a slight natural fermentation protects the fruit from parasites.
