ALCE NERO

Table of contents:

The "ALCE NERO" trademark, serial number 79023466 , was filed on 23rd of November 2005 with a mark drawing code of 3000 and its transaction date is 79023466. Since 28th of June 2012, the document can be found in the M80 law office in the publication and issue section. The employee responsible is SHOSHO II, ERNEST and the date it was published for opposition on 09/26/2006. The status of this trademark was checked last on 06/27/2012.

The "ALCE NERO" trademark, serial number 79105356 , was filed on 1st of August 2011 with a mark drawing code of 5000 and its transaction date is 79105356. Since 26th of January 2012, the document can be found in the L50 law office in the publication and issue section. The status of the trademark was checked last on 01/06/2012.

Prior registrations: 3184140

The corresponded responsible for this trademark is EURO TRADEMARK SERVIZI s.r.l., located at Via Guido d'Arezzo, 4, I-20145 MILANO, ITALY.

The state or country where the trademark was organized is by Alce Nero & Mielizia S.p.a.. The legal entity type behing it is a Joint Stock Company, located at I-40050 Monterenzio (bo), , zip .

GOODS AND/OR SERVICES
International Class - 029 - Meat, fish, poultry and game; meat extracts; preserved, frozen, dried and cooked fruits and vegetables; jellies, jams, compotes; eggs, milk and milk products; edible oils and fats.
U.S. Class046 - Foods and Ingredients of Foods
Class Status6 - Active
Status Date12/06/2011
Primary Code029
International Class - 030 - Coffee, tea, cocoa, sugar, rice, tapioca, sago, artificial coffee; flour and preparations made from cereals, bread, pastry and confectionery, ices; honey, treacle; yeast, baking powder; salt, mustard; vinegar, sauces (condiments); spices; ice.
U.S. Class046 - Foods and Ingredients of Foods
Class Status6 - Active
Status Date12/06/2011
Primary Code030
Goods codes
CC0000Color is not claimed as a feature of the mark.
GS0291Preserved dried and cooked fruits and vegetables, jams, compotes; cheese; edible oils and fats
GS0301Pasta, macaroni, rice and processed cereals; honey
TR0010The English translation of "ALCE NERO" in the mark is "BLACK ELK".
INTERNATIONAL REGISTRATION
International Registration Number0574368
International Registration Date07/29/1991
International Publication Date12/08/2011
International Renewal Date07/29/2021
Auto protection06/01/2013
International Status Code001 - Request for extension of protection established
International Status Date12/02/2011
Priority Claimed InNo
First Refusal InYes
PROSECUTION HISTORY
DateDescriptionTypeCode
01/06/2012 TEAS/EMAIL CORRESPONDENCE ENTERED I - Incoming Correspondence TEME - TEAS/EMAIL CORRESPONDENCE ENTERED
01/06/2012 CORRESPONDENCE RECEIVED IN LAW OFFICE I - Incoming Correspondence CRFA - CORRESPONDENCE RECEIVED IN LAW OFFICE
12/30/2011 REFUSAL PROCESSED BY IB P RFNT - REFUSAL PROCESSED BY IB
12/20/2011 ASSIGNED TO LIE A - Allowance for Publication ALIE - ASSIGNED TO LIE
12/18/2011 TEAS RESPONSE TO OFFICE ACTION RECEIVED I - Incoming Correspondence TROA - TEAS RESPONSE TO OFFICE ACTION RECEIVED
12/10/2011 APPLICATION FILING RECEIPT MAILED O - Outgoing Correspondence MAFR
12/09/2011 NON-FINAL ACTION MAILED - REFUSAL SENT TO IB P RFCS - REFUSAL SENT TO IB
12/08/2011 REFUSAL PROCESSED BY MPU P RFRR
12/08/2011 NON-FINAL ACTION (IB REFUSAL) PREPARED FOR REVIEW E RFCR - NON-FINAL ACTION (IB REFUSAL) PREPARED FOR REVIEW
12/07/2011 NON-FINAL ACTION WRITTEN R - Renewal CNRT - NON-FINAL ACTION WRITTEN
12/06/2011 ASSIGNED TO EXAMINER D - Assigned to Examiner DOCK - ASSIGNED TO EXAMINER
12/06/2011 NEW APPLICATION OFFICE SUPPLIED DATA ENTERED IN TRAM I - Incoming Correspondence NWOS
12/05/2011 LIMITATION FROM ORIGINAL APPLICATION ENTERED I - Incoming Correspondence LIMI
12/02/2011 SN ASSIGNED FOR SECT 66A SUBSEQ DESIG FROM IB M SDRC - SN ASSIGNED FOR SECT 66A SUBSEQ DESIG FROM IB


Information gathered on 12/31/2009. No claim is made regarding the current trademark status. This page is not to be used as legal documentation. Always consult a licensed attorney.

Based on public records. Inadvertent errors are possible.
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