Commission Regulation (EC) No 423/2008 of 8 May 2008 on laying down certain detailed rules for implementing Council Regulation (EC) No 1493/1999 and establishing a Community code of oenological practices and processes (Codified version)
Modified by
- Commission Regulation (EC) No 981/2008of 7 October 2008amending Regulation (EC) No 423/2008 laying down certain detailed rules for implementing Council Regulation (EC) No 1493/1999 and establishing a Community code of oenological practices and processes, 308R0981, October 8, 2008
- Commission Regulation (EC) No 1087/2008of 5 November 2008amending Regulation (EC) No 423/2008 laying down certain detailed rules for implementing Council Regulation (EC) No 1493/1999 and establishing a Community code of oenological practices and processes, as regards Annex XVII, 308R1087, November 6, 2008
(a) are from the Elbling and Riesling vine varieties; and (b) are obtained from grapes harvested in the following wine-growing regions in the northern part of wine-growing zone A: Ahr, Rheingau, Mittelrhein, Mosel-Saar-Ruwer, Nahe, Rheinhessen, Pfalz, Moselle luxembourgeoise.
(a) in the geographical territory of Greece; (b) using grape must from grape varieties, areas of production and wine-making areas as specified in the Greek provisions in force at 31 December 1980 ;(c) by adding 1000 grams or less of resin per hectolitre of the product used, before fermentation or, where the actual alcoholic strength by volume does not exceed one third of the overall alcoholic strength by volume, during fermentation.
(a) the "Tokaji fordítás" shall be prepared by pouring must or wine on the pressed "aszú" pulp; (b) the "Tokaji máslás" shall be prepared by pouring must or wine on the lees of "szamorodni" or "aszú".
wine, other than liqueur wines and sparkling wines, produced in the Community, with the exception of Portugal, before 1 September 1986 , andwine, other than liqueur wines and sparkling wines, originating in third countries or in Portugal and imported into the Community before 1 September 1987 ,
(a) 175 milligrams per litre for red wines; (b) 225 milligrams per litre for white and rosé wines; (c) notwithstanding points (a) and (b), for wines with a residual sugar content expressed as invert sugar of not less than five grams per litre, 225 milligrams per litre for red wines and 275 milligrams per litre for white and rosé wines.
wine produced in Spain before 1 September 1986 , the total sulphur dioxide content of which does not exceed the maximum laid down by the Spanish provisions in force before that date, andwine produced in Portugal before 1 January 1991 , the total sulphur dioxide content of which does not exceed the maximum laid down by the Portuguese provisions in force before that date.
250 milligrams per litre for sparkling wines, and 200 milligrams per litre for quality sparkling wines.
wine produced in Spain before 1 September 1986 , the total sulphur dioxide content of which does not exceed the maximum laid down by the Spanish provisions in force before that date, andwine produced in Portugal before 1 January 1991 , the total sulphur dioxide content of which does not exceed the maximum laid down by the Portuguese provisions in force before that date.
(a) " Vino generoso " as defined in point L(8) of Annex VI to Regulation (EC) No 1493/1999;(b) " Vino generoso de licor " as defined in point L(11) of Annex VI to Regulation (EC) No 1493/1999.
(a) wine-growing zone A; (b) wine-growing zone B; (c) wine-growing zone C, with the exception of vineyards in Italy, Greece, Spain and Portugal and vineyards in the French departments under jurisdiction of the courts of appeal of: Aix-en-Provence, Nîmes, Montpellier, Toulouse, Agen, Pau, Bordeaux, Bastia.
(a) none of the constituents of the cuvée has previously undergone enrichment; (b) the said constituents are derived solely from grapes harvested in its territory; (c) the enrichment is carried out in a single operation; (d) the following limits are not exceeded: (i) 3,5 % vol. for a cuvée comprising constituents from wine-growing zone A, provided that the natural alcoholic strength by volume of each constituent is at least 5 % vol.; (ii) 2,5 % vol. for a cuvée comprising constituents from wine-growing zone B, provided that the natural alcoholic strength by volume of each constituent is at least 6 % vol.; (iii) 2 % vol. for a cuvée comprising constituents from wine-growing zones C I a, C I b, C II and C III, provided that the natural alcoholic strength by volume of each constituent is at least 7,5 % vol., 8 % vol., 8,5 % vol. and 9 % vol. respectively;
(e) the method used is the addition of sucrose, of concentrated grape must or of rectified concentrated grape must.
(a) the name and address of the person making the notification; (b) the place where the operation is to be carried out; (c) the date and time when the operation is to commence; (d) the description of the product undergoing the operation; (e) the process used for the operation, with details of the type of product to be used.
(a) the name and address of the person making the notification; (b) the type of operation involved; (c) the place where the operation took place.
(a) for sweetening operations carried out in accordance with point F(1)(a) of Annex V and point G(2) of Annex VI to Regulation (EC) No 1493/1999: (i) the quantity and the total and actual alcoholic strengths of the table wine or the quality wine psr to be sweetened; (ii) the quantity and the total and actual alcoholic strengths of the grape must to be added; (iii) the total and actual alcoholic strengths of the table wine or quality wine psr after sweetening;
(b) for sweetening operations carried out in accordance with point F(1)(b) of Annex V and point G(2) of Annex VI to Regulation (EC) No 1493/1999: (i) the quantity and the total and actual alcoholic strengths of the table wine or the quality wine psr to be sweetened; (ii) the quantity and the total and actual alcoholic strengths of the grape must or the quantity and density of the concentrated grape must to be added, as the case may be; (iii) the total and actual alcoholic strengths of the table wine or quality wine psr after sweetening.
(a) different States; (b) different wine-growing zones in the Community within the meaning of Annex III to Regulation (EC) No 1493/1999 or different production zones in a third country; (c) the same wine-growing zone in the Community or the same production zone in a third country but being of different geographical origins, vine varieties, or harvest years provided that these origins, varieties or years are specified or required to be specified in the description of the product concerned; or (d) different categories of wines or musts.
(a) red wine, white wine and the musts or wines suitable for yielding one of these categories of wine; (b) table wine, quality wine psr and the musts or wines suitable for yielding one of these categories of wine.
(a) the addition of concentrated grape must or of rectified concentrated grape must to increase the natural alcoholic strength of the product concerned; (b) the sweetening: (i) of a table wine; (ii) of a quality wine psr where the sweetener comes from the specified region whose name it bears or is rectified concentrated grape must;
(c) the production of a quality wine psr in accordance with traditional practices as referred to in point D(2) of Annex VI to Regulation (EC) No 1493/1999.
(a) table wines with each other; or (b) wines suitable for yielding table wines with each other or with table wines; or (c) quality wines psr with each other.
(a) a table wine may yield a table wine only if the operation is carried out in the wine-growing zone where the wine suitable for yielding a table wine has been produced; (b) another wine suitable for yielding a table wine may yield a table wine only if: (i) the second wine suitable for yielding a table wine has been produced in the same wine-growing zone; and (ii) the operation is carried out in the same wine-growing zone.
(a) the practices and processes concerned meet the requirements laid down in Article 42(2) of Regulation (EC) No 1493/1999; (b) such practices and processes are applied to quantities not exceeding 50000 hectolitres per year for any one experiment;(c) the products obtained are not sent outside the Member State on whose territory the experiment was conducted.However, where the oenological practice or process authorised for experimental purposes is an oenological practice already recommended and published by the OIV, the products obtained may be marketed throughout the Community; (d) the Member State concerned informs the Commission and the other Member States at the beginning of the experiment of the terms of each authorisation; (e) the practices or processes concerned shall be entered on the accompanying document referred to in Article 70(1) and in the register referred to in Article 70(2) of Regulation (EC) No 1493/1999.
Aleatico N Ασύρτικο (Assyrtiko) Bourboulenc B Brachetto N Clairette B Colombard B Csaba gyöngye B Cserszegi fűszeres B Freisa N Gamay N Gewürztraminer Rs Girò N Γλυκερίθρα (Glykerythra) Huxelrebe Irsai Olivér B Macabeu B All the malvoisies Mauzac blanc and rosé Monica N Μοσχοφίλερο (Moschofilero) Müller-Thurgau B All the muscatels Nektár Pálava B Parellada B Perle B Piquepoul B Poulsard Prosecco Ροδίτης (Roditis) Scheurebe Torbato Zefír B
| Substances | Use with fresh grapes, grape must, grape must in fermentation, grape must in fermentation obtained from raisined grapes, concentrated grape must and new wine still in fermentation | Use with grape must in fermentation intended for direct human consumption as such, wine suitable for producing table wine, sparkling wine, aerated sparkling wine, semi-sparkling wine, aerated semi-sparkling wine, liqueur wine and quality wines psr |
|---|---|---|
| Preparations of yeast cell wall | ||
| Carbon dioxide | maximum content in wine thus treated: 2 g/l | |
| L-ascorbic acid | 250 mg/l; the maximum content in wine thus treated must not exceed 250 mg/l | |
| Citric acid | maximum content in wine thus treated: 1 g/l | |
| Metatartaric acid | ||
| Copper sulphate | 1 g/hl provided the copper content of the product thus treated does not exceed 1 mg/l | |
| Charcoal for oenological use | 100 g dry weight per hl | 100 g dry weight per hl |
| Nutritive salts: diammonium phosphate or ammonium sulphate | 1 g/l (expressed in salt) | 0,3 g/l (expressed in salt) for the preparation of sparkling wine |
| Ammonium sulphite or ammonium bisulphite | 0,2 g/l (expressed in salt) | |
| Growth factors: thiamine in the form of thiamine hydrochloride | 0,6 mg/l (expressed in thiamine) | 0,6 mg/l (expressed in thiamine) for the preparation of sparkling wine |
| Polyvinylpolypyrrolidone | ||
| Calcium tartrate | ||
| Calcium phytate | ||
| Lysozyme | ||
| Dimethyldicarbonate | 200 mg/l; residues not detectable in the wine placed on the market |
The maximum dose is fixed in Annex IV hereto. Where calcium tartrate is added, the wine must be shaken and cooled and the crystals formed must be separated by physical processes.
| Loss on drying: | Less than 10 % |
| Heavy metals: | Less than 30 ppm |
| Pb: | Less than 10 ppm |
| As: | Less than 3 ppm |
| Total coliforms: | Absent |
| Absent in 25 g sample | |
| Absent in 25 g sample | |
| Aerobic count: | Less than 5 × 10 |
the level of revivifiable lactic bacteria must be 10 8 /g or 107 /ml or more;the level of lactic bacteria of a species different from the strain or strains indicated must be less than 0,01 % of the total revivifiable lactic bacteria; the level of aerobic bacteria must be less than 10 3 per gram of powder or per millilitre;the total yeast content must be less than 10 3 per gram of powder or per millilitre;the mould content must be less than 10 3 per gram of powder or per millilitre.
lactic bacteria: medium A 1 , B2 or C3 with the utilisation method for the strain as indicated by the producer,aerobic bacteria: Bacto-Agar medium, yeasts: Malt-Wickerham medium, mould: Malt-Wickerham or Czapeck medium.
| Yeast extract | |
| Meat extract | |
| Trypsic peptone | |
| Sodium acetate | |
| Ammonium citrate | |
| Tween 80 | |
| Manganous sulphate | |
| Magnesium sulphate | |
| Glucose | |
| Water to make up | |
| pH |
| Tomato juice | |
| Difco-yeast extract | |
| Peptone | |
| L-malic acid | |
| Tween 80 | 1 drop |
| Manganous sulphate | |
| Magnesium sulphate | |
| Water to make up | |
| pH |
| Glucose | |
| Tryptone Difco | |
| Peptone Difco | |
| Liver extract | |
| Tween 80 | |
| Tomato juice diluted 4,2 times filtered with Whatman No 1 | |
| pH |
the maximum dose is fixed in Annex IV to this Regulation, the product used must comply with the purity criteria laid down in Directive 96/77/EC.
The organic matter extracted from ion exchange resins, in mg/l, is given by: 500 (m1 – m2) where m1 and m2 are expressed in grams. The corrected weight (mg/l) of the organic matter extracted from ion exchange resins is given by: 500 (m1 – m2 – m3 + m4) where m1, m2, m3 and m4 are expressed in grams.
the addition must be carried out only a short time prior to bottling, defined as putting the product concerned up for commercial purposes in containers of a capacity not exceeding 60 litres; the treatment may only be applied to wine with a sugar content of not less than 5 g/l; the maximum dose is fixed in Annex IV hereto and the product may not be detectable in the wine placed on the market; the product used must comply with the purity criteria laid down in Directive 96/77/EC; this treatment is to be recorded in the register referred to in Article 70(2) of Regulation (EC) No 1493/1999.
they must be manufactured according to good manufacturing practice from substances authorised for the manufacture of plastic materials intended to come into contact with foodstuffs as listed in Annex II to Commission Directive 2002/72/EC OJ L 220, 15.8.2002, p. 18 .the user of the electrodialysis equipment must show that the membranes used meet the above requirements and that any replacements have been made by specialised personnel, they must not release any substance in quantities endangering human health or affecting the taste or smell of foodstuffs and must meet the criteria laid down in Directive 2002/72/EC, their use must not trigger interactions between their constituents and the wine liable to result in the formation of new compounds that may be toxic in the treated product.
absolute ethanol: 11 l, potassium hydrogen tartrate: 380 g, potassium chloride: 60 g, concentrated sulphuric acid: 5 ml, distilled water: to make up 100 litres.
the pH reduction of the wine is to be no more than 0,3 pH units, the volatile acidity reduction is to be less than 0,12 g/l (2 meq expressed as acetic acid), treatment must not affect the non-ionic constituents of the wine, in particular polyphenols and polysaccharides, diffusion of small molecules such as ethanol is to be reduced and must not cause a reduction in alcoholic strength of more than 0,1 % vol., the membranes must be conserved and cleaned by approved methods with substances authorised for use in the preparation of foodstuffs, the membranes are marked so that alternation in the stack can be checked, the equipment is to be run using a command and control mechanism that will take account of the particular instability of each wine so as to eliminate only the supersaturation of potassium hydrogen tartrate and calcium salts, the treatment is to be carried out under the responsibility of an oenologist or qualified technician.
| Loss on drying | Less than 10 % |
| Heavy metals | Less than 30 ppm |
| Lead | Less than 10 ppm |
| Arsenic | Less than 2 ppm |
| Total coliforms | Absent |
| Absent in 25 g sample | |
| Aerobic count | Less than 5 × 10 |
(a) 300 mg/l for: the quality white wines psr entitled to the designation of origin Gaillac; the quality wines psr entitled to bear the designation of origin Alto Adige and Trentino, described by the terms or one of the terms "passito" or "vendemmia tardiva"; the quality wines psr entitled to bear the designation of origin "Colli orientali del Friuli" together with the term "Picolit"; the quality wines psr Moscato di Pantelleria naturale and Moscato di Pantelleria; the table wines with the following geographical indications, with a total alcoholic strength by volume higher than 15 % vol. and a residual sugar content higher than 45 g/l: Vin de pays de Franche-Comté, Vin de pays des coteaux de l'Auxois, Vin de pays de Saône-et-Loire, Vin de pays des coteaux de l'Ardèche, Vin de pays des collines rhodaniennes, Vin de pays du comté Tolosan, Vin de pays des côtes de Gascogne, Vin de pays du Gers, Vin de pays du Lot, Vin de pays des côtes du Tarn, Vin de pays de la Corrèze, Vin de pays de l'Ile de Beauté, Vin de pays d'Oc, Vin de pays des côtes de Thau, Vin de pays des coteaux de Murviel, Vin de pays du Jardin de la France, Vin de pays Portes de Méditerranée, Vin de pays des comtés rhodaniens, Vins de pays des côtes de Thongue, Vins de pays de la Côte Vermeille,
the quality wines psr described by the term "pozdní sběr", the quality wine psr described by the term "neskorý zber";
(b) 400 mg/l for: quality white wines psr entitled to one of the following registered designations of origin: Alsace, Alsace grand cru followed by the words "vendanges tardives" or "sélection de grains nobles", Anjou-Coteaux de la Loire, Chaume-Premier cru des Coteaux du Layon, Coteaux du Layon followed by the name of the commune of origin, Coteaux du Layon followed by the name "Chaume", Coteaux de Saumur, Pacherenc du Vic Bilh and Saussignac, sweet wines produced from overripe grapes and sweet wines produced from raisined grapes originating in Greece, with a residual sugar content, expressed as invert sugar, of not less than 45 g/l and entitled to one of the following designations of origin: Samos (Σάμος), Rhodes (Ρόδος), Patras (Πάτρα), Rio Patron (Ρίο Πατρών), Kephallonia (Κεφαλλονιά), Limnos (Λήμνος), Sitia (Σητεία), Santorini (Σαντορίνη), Nemea (Νεμέα), Daphnes (Δαφνές), the quality wines psr described by the terms "výběr z bobulí", "výběr z cibéb", "ledové víno" and "slámové víno", the quality wine psr described by the terms "bobuľový výber", "hrozienkový výber" and "ľadový výber", the quality wines psr entitled to bear the designation of origin: "Albana di Romagna" described as "passito", the Luxembourg quality wines psr described by the words "vendanges tardives", "vin de glace" or "vin de paille", white quality wines psr entitled to bear the designation of origin "Douro" followed by the term "colheita tardia";
(c) 350 mg/l for: the quality wines psr described by the term "výběr z hroznů", the quality wines psr described by the term "výber z hrozna".
| Year | Member State | Wine-growing zone(s) | Wines concerned | |
|---|---|---|---|---|
| 1. | 2000 | Germany | All wine-growing zones of Germany. | All wines obtained from grapes harvested in 2000. |
| 2. | 2006 | Germany | The wine-growing zones in the regions of Baden-Württemberg, Bavaria, Hessen and Rhineland Palatinate. | All wines obtained from grapes harvested in 2006. |
| 3. | 2006 | France | The wine-growing areas in the departments of Bas-Rhin and Haut-Rhin. | All wines obtained from grapes harvested in 2006. |
(a) for German wines: 30 milliequivalents per litre for quality wines psr meeting the requirements to be described as "Eiswein" or "Beerenauslese"; 35 milliequivalents per litre for quality wines psr meeting the requirements to be described as "Trockenbeerenauslese";
(b) for French wines: 25 milliequivalents per litre for the following quality wines psr: Barsac, Cadillac, Cérons, Loupiac, Monbazillac, Sainte-Croix-du-Mont, Sauternes, Anjou-Coteaux de la Loire, Bonnezeaux, Coteaux de l’Aubance, Coteaux du Layon, Coteaux du Layon, followed by the name of the commune of origin, Coteaux du Layon, followed by the name "Chaume", Quarts de Chaume, Coteaux de Saumur, Jurançon, Pacherenc du Vic Bilh, Alsace and Alsace grand cru, described and presented by the words " vendanges tardives " or "sélection de grains nobles ",Arbois, followed by the description "vin de paille", Côtes du Jura, followed by the description "vin de paille", L’Étoile, followed by the description "vin de paille", Hermitage, followed by the description "vin de paille", Chaume-Premier cru des Coteaux du Layon, Graves supérieurs, Saussignac;
the table wines with the following geographical indications, with a total alcoholic strength by volume higher than 15 % and a residual sugar content of more than 45 g/l: Vin de pays de Franche-Comté, Vin de pays des coteaux de l’Auxois, Vin de pays de Saône-et-Loire, Vin de pays des coteaux de l’Ardèche, Vin de pays des collines rhodaniennes, Vin de pays du comté Tolosan, Vin de pays des côtes de Gascogne, Vin de pays du Gers, Vin de pays du Lot, Vin de pays des côtes du Tarn, Vin de pays de la Corrèze, Vin de pays de l’Île de Beauté, Vin de pays d’Oc, Vin de pays des côtes de Thau, Vin de pays des coteaux de Murviel, Vin de pays du Jardin de la France, except for the wines produced in the zone bearing the controlled designation of origin and in the areas planted with the variety Chenin, in the departments Maine-et-Loire and Indre-et-Loire, Vin de pays Portes de Méditerranée, Vin de pays des comtés rhodaniens, Vin de pays des côtes de Thongue, Vin de pays de la Côte Vermeille;
the following quality liqueur wines psr, described and presented by the term " vin doux naturel ":Banyuls, Banyuls rancio, Banyuls grand cru, Banyuls grand cru rancio, Frontignan, Grand Roussillon, Grand Roussillon rancio, Maury, Maury rancio, Muscat de Beaumes-de-Venise, Muscat de Frontignan, Muscat de Lunel, Muscat de Mireval, Muscat de Saint-Jean-de-Minervois, Rasteau, Rasteau rancio, Rivesaltes, Rivesaltes rancio, Vin de Frontigan, Muscat du Cap Corse;
(c) for Italian wines: (i) 25 milliequivalents per litre for: the quality liqueur wine psr "Marsala", the quality wines psr Moscato di Pantelleria naturale, Moscato di Pantelleria and Malvasia delle Lipari, the quality wines psr Colli orientali del Friuli accompanied by the term "Picolit", the quality wines psr and the quality liqueur wines psr meeting the requirements to be described by the terms or one of the terms "vin santo", "passito", "liquoroso" and "vendemmia tardiva", with the exception of the quality wines psr entitled to bear the designation of origin Alto Adige described by the terms or one of the terms "passito" and "vendemmia tardiva", table wines with a geographical indication meeting the requirements to be described by the term or one of the terms "vin santo", "passito", "liquoroso" and "vendemmia tardiva", table wines obtained from the "Vernaccia di Oristano B" vine variety harvested in Sardinia and meeting the requirements to be described as "Vernaccia di Sardegna";
(ii) 40 milliequivalents per litre for the quality wines psr entitled to bear the designation of origin Alto Adige described by the terms or one of the terms "passito" or "vendemmia tardiva".
(d) for Austrian wines: 30 milliequivalents per litre for quality wines psr meeting the requirements to be described as "Beerenauslese" and "Eiswein", with the exception of wines described as "Eiswein" from the 2003 harvest, 40 milliequivalents per litre for quality wines psr meeting the requirements to be described as "Ausbruch", "Trockenbeerenauslese" and "Strohwein", and wines described as "Eiswein" from the 2003 harvest;
(e) for wines originating in the United Kingdom: 25 milliequivalents per litre for quality wines psr described and presented by the terms "botrytis" or other equivalent terms, "noble late harvested", "special late harvested" or "noble harvest" and meeting the requirements to be described as such; (f) for wines originating in Spain: (i) 25 milliequivalents per litre for: quality wines psr meeting the requirements to be described as "vendimia tardía", sweet white or rosé quality wines psr produced from overripe grapes entitled to bear the designation of origin "Rioja";
(ii) 35 milliequivalents per litre for: the quality wines psr produced from overripe grapes entitled to bear the designation of origin "Ribeiro", the quality liqueur wines psr described by the term "generoso" or "generoso de licor" and entitled to bear the designation of origin "Condado de Huelva", "Jerez-Xerez-Sherry", "Manzanilla-Sanlúcar de Barrameda", "Málaga" or "Montilla-Moriles", the sweet quality wines psr and quality liqueur wines psr entitled to bear the designation of origin "Málaga";
(g) for wines originating in Canada: 35 milliequivalents per litre for wines described by the words "Icewine"; (h) for Hungarian wines: 25 milliequivalents per litre for the following quality wines psr: Tokaji máslás, Tokaji fordítás, aszúbor, töppedt szőlőből készült bor, Tokaji szamorodni, késői szüretelésű bor, válogatott szüretelésű bor;
35 milliequivalents per litre for the following quality wines psr: Tokaji aszú, Tokaji aszúeszencia, Tokaji eszencia;
(i) for Czech wines: 30 milliequivalents per litre for quality wines psr described by the words "výběr z bobulí" and "ledové víno", 35 milliequivalents per litre for quality wines psr described by the words "slámové víno" and "výběr z cibéb";
(j) for Greek wines: 30 milliequivalents per litre for the following quality wines psr with a total alcoholic strength by volume equal or higher than 13 % vol. and a residual sugar content of at least 45 g/l: Samos (Σάμος), Rhodes (Ρόδος), Patras (Πάτρα), Rio Patron (Ρίο Πατρών), Cephalonie (Κεφαλονιά), Limnos (Λήμνος), Sitia (Σητεία), Santorini (Σαντορίνη), Nemea (Νεμέα), Daphnes (Δαφνές);
(k) for Cypriot wines: 25 milliequivalents per litre for the quality liqueur wines psr "Κουμανδαρία" (Commandaria); (l) for Slovak wines: 25 milliequivalents per litre for the following quality wines psr: tokajské samorodné,
35 milliequivalents per litre for: tokajský výber;
(m) for Slovenian wines: 30 milliequivalents per litre for the following quality wines psr: vrhunsko vino ZGP — jagodni izbor, vrhunsko vino ZGP — ledeno vino;
35 milliequivalents per litre for the following quality wines psr: vrhunsko vino ZGP — suhi jagodni izbor;
(n) for Luxembourg wines: 25 milliequivalents per litre for Luxembourg quality wines psr meeting the requirements to be described as "vendanges tardives", 30 milliequivalents per litre for quality wines psr meeting the requirements to be described as "vin de paille" and "vin de glace";
(o) for Romanian wines: 25 milliequivalents per litre for quality wines psr meeting the requirements to be described as "DOC-CT". 30 milliequivalents per litre for quality wines psr meeting the requirements to be described as "DOC-CIB";
(p) for Portuguese wines: 30 milliequivalents per litre for white quality wines psr entitled to bear the designation of origin "Douro" followed by the term "colheita tardia", where the total alcoholic strength by volume is not less than 16 % vol. and the residual sugar content is at least 80 g/l.
| Year | Wine-growing zone | Geographical region | Variety (where applicable) | |
|---|---|---|---|---|
| 1. | 2000 | A | England, Wales | Auxerrois, Chardonnay, Ehrenfelser, Faber, Huxelrebe, Kerner, Pinot Blanc, Pinot Gris, Pinot Noir, Riesling, Schonburger, Scheurebe, Seyval Blanc and Wurzer |
| 2. | 2008 | A | England, Wales | Authorised wine grape varieties |
| No extraneous flavour detectable in the raw material | |
| minimum | 52 % vol. |
| maximum | 86 % vol. |
| 125 g/hl alcohol or more at 100 % vol. | |
| < 200 g/hl alcohol at 100 % vol. |
| Quality liqueur wine psr | Description of product as established by Community rules or national legislation |
|---|---|
| Alicante | |
| Cariñena | Vino dulce |
| Jerez-Xérès-Sherry | |
| Montilla-Moriles | Pedro Ximénez |
| Priorato | Vino dulce |
| Tarragona | Vino dulce |
| Valencia |
| Quality liqueur wine psr | Description of product as established by Community rules or national legislation |
|---|---|
| Jerez-Xérès-Sherry | Vino generoso de licor |
| Málaga | Vino dulce |
| Montilla-Moriles | Vino generoso de licor |
| Quality liqueur wine psr | Description of product as established by Community rules or national legislation |
|---|---|
| Alicante | |
| Condado de Huelva | Vino generoso de licor |
| Jerez-Xérès-Sherry | Vino generoso de licor |
| Málaga | Vino dulce |
| Montilla-Moriles | Vino generoso de licor |
| Navarra | Moscatel |
| Quality liqueur wine psr | Description of product as established by Community rules or national legislation |
|---|---|
| Málaga | Vino dulce |
| Montilla-Moriles | Vino dulce |
| Tarragona | Vino dulce |
| Article 2 only | |
| Article 1 only | |
| Article 1 only | |
| Article 2 only | |
| Regulation (EC) No 1622/2000 | This Regulation |
|---|---|
| Articles 1 to 7 | Articles 1 to 7 |
| Article 8, first paragraph, introductory words | Article 8(1), introductory words |
| Article 8, first paragraph, first indent | Article 8(1)(a) |
| Article 8, first paragraph, second indent | Article 8(1)(b) |
| Article 8, second paragraph | Article 8(2) |
| Article 9, first paragraph, introductory words | Article 9(1), introductory words |
| Article 9, first paragraph, first indent | Article 9(1)(a) |
| Article 9, first paragraph, second indent | Article 9(1)(b) |
| Article 9, first paragraph, third indent | Article 9(1)(c) |
| Article 9, second paragraph | Article 9(2) |
| Article 10 and 11 | Article 10 and 11 |
| Article 11a | Article 12 |
| Article 12 | Article 13 |
| Article 13 | Article 14 |
| Article 14 | Article 15 |
| Article 15 | Article 16 |
| Article 15a | Article 17 |
| Article 16 | Article 18 |
| Article 17 | Article 19 |
| Article 18 | Article 20 |
| Article 18a | Article 21 |
| Article 18b | Article 22 |
| Article 19 | Article 23 |
| Article 20 | Article 24 |
| Article 21 | Article 25 |
| Article 22 | Article 26 |
| Article 23 | Article 27 |
| Article 24, introductory words | Article 28, first paragraph, introductory words |
| Article 24, point (a) | Article 28, first paragraph, point (a) |
| Article 24, point (b) | Article 28, first paragraph, point (b) |
| Article 24, point (c) | Article 28, first paragraph, point (c) |
| Article 24, point (d), introductory words | Article 28, first paragraph, point (d), introductory words |
| Article 24, point (d), first indent | Article 28, first paragraph, point (d)(i) |
| Article 24, point (d), second indent | Article 28, first paragraph, point (d)(ii) |
| Article 24, point (d), third indent | Article 28, first paragraph, point (d)(iii) |
| Article 24, point (d), last sentence | Article 28, second paragraph |
| Article 24, point (e) | Article 28, first paragraph, point (e) |
| Article 25(1) | Article 29(1) |
| Article 25(2), introductory words | Article 29(2), introductory words |
| Article 25(2), first indent | Article 29(2)(a) |
| Article 25(2), second indent | Article 29(2)(b) |
| Article 25(2), third indent | Article 29(2)(c) |
| Article 25(2), fourth indent | Article 29(2)(d) |
| Article 25(2), fifth indent | Article 29(2)(e) |
| Article 25(3) to (6) | Article 29(3) to (6) |
| Article 26(1) | Article 30(1) |
| Article 26(2), introductory words | Article 30(2), introductory words |
| Article 26(2), first indent | Article 30(2)(a) |
| Article 26(2), second indent | Article 30(2)(b) |
| Article 26(2), third indent | Article 30(2)(c) |
| Article 26(3) | Article 30(3) |
| Article 27 | Article 31 |
| Article 28 | Article 32 |
| Article 29 | Article 33 |
| Article 30 | Article 34 |
| Article 31 | Article 35 |
| Article 32 | Article 36 |
| Article 33 | Article 37 |
| Article 34(1) | Article 38(1) |
| Article 34(2), introductory words | Article 38(2), introductory words |
| Article 34(2), first indent | Article 38(2)(a) |
| Article 34(2), second indent | Article 38(2)(b) |
| Article 34(2), last sentence | Article 38(2), last sentence |
| Article 34(3) | Article 38(3) |
| Article 35(1), introductory words | Article 39(1), introductory words |
| Article 35(1), first indent | Article 39(1)(a) |
| Article 35(1), second indent | Article 39(1)(b) |
| Article 35(1), third indent | Article 39(1)(c) |
| Article 35(1), final wording | Article 39(1), introductory words |
| Article 35(2) and (3) | Article 39(2) and (3) |
| Article 35(4), introductory words | Article 39(4), introductory words |
| Article 35(4)(a) | Article 39(4)(a) |
| Article 35(4)(b), introductory words | Article 39(4)(b), introductory words |
| Article 35(4)(b), first indent | Article 39(4)(b)(i) |
| Article 35(4)(b), second indent | Article 39(4)(b)(ii) |
| Article 35(5) | Article 39(5) |
| Article 37 | Article 40 |
| Article 38 | Article 41 |
| Article 39 | Article 42 |
| Article 40 | Article 43 |
| Article 41(1), first subparagraph, introductory words | Article 44(1), first subparagraph, introductory words |
| Article 41(1), first subparagraph, first indent | Article 44(1), first subparagraph, point (a) |
| Article 41(1), first subparagraph, second indent | Article 44(1), first subparagraph, point (b) |
| Article 41(1), first subparagraph, third indent | Article 44(1), first subparagraph, point (c) |
| Article 41(1), first subparagraph, fourth indent | Article 44(1), first subparagraph, point (d) |
| Article 41(1), second subparagraph | Article 44(1) second subparagraph |
| Article 41(2), (3) and (4) | Article 41(2), (3) and (4) |
| Article 42 | Article 45 |
| Article 43 | Article 46 |
| Article 44(1) | — |
| Article 44(2) | Article 47 |
| — | Article 48 |
| Article 45 | Article 49 |
| Annex I | Annex I |
| Annex II | Annex II |
| Annex III | Annex III |
| Annex IV | Annex IV |
| Annex VI | Annex V |
| Annex VII | Annex VI |
| Annex VIII | Annex VII |
| Annex VIIIa | Annex VIII |
| Annex IX | Annex IX |
| Annex IXa | Annex X |
| Annex X | Annex XI |
| Annex XI | Annex XII |
| Annex XIa | Annex XIII |
| Annex XII | Annex XIV |
| Annex XIIa | Annex XV |
| Annex XIII | Annex XVI |
| Annex XIV | Annex XVII |
| Annex XV | Annex XVIII |
| Annex XVI | Annex XIX |
| Annex XVII | Annex XX |
| Annex XVIII | Annex XXI |
| — | Annex XXII |
| — | Annex XXIII |