Commission Regulation (EC) No 606/2009 of 10 July 2009 laying down certain detailed rules for implementing Council Regulation (EC) No 479/2008 as regards the categories of grapevine products, oenological practices and the applicable restrictions
Modified by
- Commission Regulation (EC) No 1166/2009of 30 November 2009amending and correcting Commission Regulation (EC) No 606/2009 laying down certain detailed rules for implementing Council Regulation (EC) No 479/2008 as regards the categories of grapevine products, oenological practices and the applicable restrictions, 32009R1166, December 1, 2009
- Commission Regulation (EU) No 53/2011of 21 January 2011amending Regulation (EC) No 606/2009 laying down certain detailed rules for implementing Council Regulation (EC) No 479/2008 as regards the categories of grapevine products, oenological practices and the applicable restrictions, 32011R0053, January 22, 2011
- Commission Implementing Regulation (EU) No 315/2012of 12 April 2012amending Regulation (EC) No 606/2009 laying down certain detailed rules for implementing Council Regulation (EC) No 479/2008 as regards the categories of grapevine products, oenological practices and the applicable restrictions, 32012R0315, April 13, 2012
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(a) the practices and processes concerned meet the requirements of Articles 27(2) and 30(b) to (e) of Regulation (EC) No 479/2008; (b) such practices and processes are applied to quantities not exceeding 50000 hectolitres per year for any one experiment;(c) the Member State concerned informs the Commission and the other Member States at the beginning of the experiment of the terms of each authorisation; (d) the processes shall be entered on the accompanying document referred to in Article 112(1) and in the register referred to in Article 112(2) of Regulation (EC) No 479/2008.
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(a) red wine, white wine and the musts or wines suitable for yielding one of these categories of wine; (b) wines without a protected designation of origin or geographical indication, wines with a protected designation of origin (PDO) and wines with a protected geographical indication (PGI) as well as musts or wines suitable for yielding one of these categories of wine.
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(a) enrichment by the addition of concentrated grape must or rectified concentrated grape must; (b) sweetening.
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(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.
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(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.
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(a) "Tokaji fordítás" or "Tokajský forditáš" shall be prepared by pouring must or wine on pressed "aszú"/"výber" pulp; (b) "Tokaji máslás" or "Tokajský mášláš" shall be prepared by pouring must or wine on the lees of "szamorodni"/"samorodné" or "aszú"/"výber".
| 1 | 2 | 3 | |
|---|---|---|---|
| Oenological practice | Conditions of use |
Limits on use Applications | |
| 1 | Aeration or oxygenation using gaseous oxygen | ||
| 2 | Heat treatments | ||
| 3 | Centrifuging and filtration with or without an inert filtering agent | Use of an agent must not leave undesirable residues in the treated product | |
| 4 | Use of carbon dioxide, argon or nitrogen, either alone or combined, in order to create an inert atmosphere and to handle the product shielded from the air | ||
| 5 | Use of yeasts for wine production, whether dry or in wine suspension | Only with fresh grapes, grape must, partially fermented grape must, partially fermented grape must obtained from raisined grapes, concentrated grape must and new wine still in fermentation and for the second alcoholic fermentation of all categories of sparkling wine. | |
| 6 | The use, to encourage yeast development, of one or more of the following substances, with the possible addition of microcrystalline cellulose as an excipient: | ||
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Only with fresh grapes, grape must, partially fermented grape must, partially fermented grape must obtained from raisined grapes, concentrated grape must and new wine still in fermentation and for the second alcoholic fermentation of all categories of sparkling wine. | No more than 1 g/l (expressed in salts) | |
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Only with fresh grapes, grape must, partially fermented grape must, partially fermented grape must obtained from raisined grapes, concentrated grape must and new wine still in fermentation | No more than 0,2 g/l (expressed in salts) | |
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Only with fresh grapes, grape must, partially fermented grape must, partially fermented grape must obtained from raisined grapes, concentrated grape must and new wine still in fermentation and for the second alcoholic fermentation of all categories of sparkling wine. | No more than 0,6 mg/l (expressed in thiamin) for each treatment | |
| 7 | Use of sulphur dioxide, potassium bisulphite or potassium metabisulphite, also called potassium disulphite or potassium pyrosulphite | Limits (i.e. maximum quantity in the product placed on the market) as laid down in Annex I B | |
| 8 | Elimination of sulphur dioxide by physical processes | Only with fresh grapes, grape must, partially fermented grape must, partially fermented grape must obtained from raisined grapes, concentrated grape must, rectified concentrated grape must and new wine still in fermentation | |
| 9 | Treatment with charcoal for oenological use | Only for musts and new wines still in fermentation, rectified concentrated grape must and white wines | No more than 100 g of dry product per hl |
| 10 |
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| 11 | Use of sorbic acid in potassium sorbate form | Maximum sorbic acid content in the product so treated and placed on the market: 200 mg/l | |
| 12 | Use of tartaric L(+) acid, malic L acid, DL malic acid, or lactic acid for acidification purposes | ||
| 13 |
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| 14 | Addition of Aleppo pine resin | Under the conditions set out in Appendix 3 | |
| 15 | Use of preparations from yeast cell walls | No more than 40 g/hl | |
| 16 | Use of polyvinylpolypyrrolidone | No more than 80 g/hl | |
| 17 | Use of lactic bacteria | ||
| 18 | Addition of lysozyme | No more than 500 mg/l (where added to both the must and the wine, the total overall quantity must not exceed 500 mg/l) | |
| 19 | Addition of L ascorbic acid | Maximum content in wine thus treated and placed on the market: 250 mg/l | |
| 20 | Use of ion exchange resins | Only with grape must intended for the manufacture of rectified concentrated grape must under the conditions set out in Appendix 4 | |
| 21 | Use in dry wines of fresh lees which are sound and undiluted and contain yeasts resulting from the recent vinification of dry wine | For the products defined in paragraphs 1, 3, 4, 5, 6, 7, 8, 9, 15 and 16 of Annex IV to Regulation (EC) No 479/2008 | Quantities not exceeding 5 % of the volume of product treated |
| 22 | Bubbling using argon or nitrogen | ||
| 23 | Addition of carbon dioxide | For partially fermented must for direct human consumption as such and the products defined in paragraphs 1, 7 and 9 of Annex IV to Regulation (EC) No 479/2008 | In the case of still wines the maximum carbon dioxide content in the wine so treated and placed on the market is 3 g/l, while the excess pressure caused by the carbon dioxide must be less than 1 bar at a temperature of 20 °C |
| 24 | Addition of citric acid for wine stabilisation purposes | For partially fermented must for direct human consumption as such and the products defined in paragraphs 1, 3, 4, 5, 6, 7, 8, 9, 15 and 16 of Annex IV to Regulation (EC) No 479/2008 | Maximum content in wine thus treated and placed on the market: 1g/l |
| 25 | Addition of tannins | For partially fermented must for direct human consumption as such and the products defined in paragraphs 1, 3, 4, 5, 6, 7, 8, 9, 15 and 16 of Annex IV to Council Regulation (EC) No 479/2008 | |
| 26 |
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For partially fermented must for direct human consumption as such and the products defined in paragraphs 1, 3, 4, 5, 6, 7, 8, 9, 15 and 16 of Annex IV to Regulation (EC) No 479/2008 under the conditions set out in Appendix 5 | In the case of calcium phytate, no more than 8 g/hl |
| 27 | Addition of metatartaric acid | For partially fermented must for direct human consumption as such and the products defined in paragraphs 1, 3, 4, 5, 6, 7, 8, 9, 15 and 16 of Annex IV to Regulation (EC) No 479/2008 | No more than 100 mg/l |
| 28 | Use of acacia | For partially fermented must for direct human consumption as such and the products defined in paragraphs 1, 3, 4, 5, 6, 7, 8, 9, 15 and 16 of Annex IV to Regulation (EC) No 479/2008 | |
| 29 | Use of DL tartaric acid, also called racemic acid, or of its neutral salt of potassium, for precipitating excess calcium | For partially fermented must for direct human consumption as such and the products defined in paragraphs 1, 3, 4, 5, 6, 7, 8, 9, 15 and 16 of Annex IV to Regulation (EC) No 479/2008 and under the conditions laid down in Appendix 5 | |
| 30 |
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For partially fermented must for direct human consumption as such and the products defined in paragraphs 1, 3, 4, 5, 6, 7, 8, 9, 15 and 16 of Annex IV to Regulation (EC) No 479/2008 | In the case of calcium tartrate, no more than 200 g/hl |
| 31 | Use of copper sulphate or cupric citrate to eliminate defects of taste or smell in the wine | For partially fermented must for direct human consumption as such and the products defined in paragraphs 1, 3, 4, 5, 6, 7, 8, 9, 15 and 16 of Annex IV to Regulation (EC) No 479/2008 | No more than 1 g/hl, provided that the copper content of the product so treated does not exceed 1 mg/l, with the exception of liqueur wines prepared from fresh unfermented or slightly fermented grape must, for which the copper content may not exceed 2 mg/l |
| 32 | Addition of caramel within the meaning of Directive 94/36/EC of the European Parliament and of the Council of |
Only with liqueur wines | |
| 33 | Use of discs of pure paraffin impregnated with allyl isothiocyanate to create a sterile atmosphere | No trace of allyl isothiocyanate must be present in the wine | |
| 34 | Addition of dimethyldicarbonate (DMDC) to wine for microbiological stabilisation | For partially fermented must for direct human consumption as such and the products defined in paragraphs 1, 3, 4, 5, 6, 7, 8, 9, 15 and 16 of Annex IV to Regulation (EC) No 479/2008 and under the conditions laid down in Appendix 6 | No more than 200 mg/l with no detectable residues in the wine placed on the market |
| 35 | Addition of yeast mannoproteins to ensure the tartaric and protein stabilisation of wines | For partially fermented must for direct human consumption as such and the products defined in paragraphs 1, 3, 4, 5, 6, 7, 8, 9, 15 and 16 of Annex IV to Regulation (EC) No 479/2008 | |
| 36 | Electrodialysis treatment to ensure the tartaric stabilisation of the wine | For partially fermented must for direct human consumption as such and the products defined in paragraphs 1, 3, 4, 5, 6, 7, 8, 9, 15 and 16 of Annex IV to Regulation (EC) No 479/2008 and under the conditions laid down in Appendix 7 | |
| 37 | Use of urease to reduce the level of urea in the wine | For partially fermented must for direct human consumption as such and the products defined in paragraphs 1, 3, 4, 5, 6, 7, 8, 9, 15 and 16 of Annex IV to Regulation (EC) No 479/2008 and under the conditions laid down in Appendix 8 | |
| 38 | Use of oak chips in winemaking and ageing, including in the fermentation of fresh grapes and grape must | Under the conditions laid down in Appendix 9 | |
| 39 |
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Only for the manufacture of all categories of sparkling and semi-sparkling wines obtained by fermentation in bottle and with the lees separated by disgorging | |
| 40 | Partial dealcoholisation of wine | Only with wine and under the conditions laid down in Appendix 10 | |
| 41 | Use of polyvinylimidazole/polyvinylpyrrolidone (PVI/PVP) copolymers in order to reduce the copper, iron and heavy metal content | Under the conditions laid down in Appendix 11 | No more than 500 mg/l (where added to both the must and the wine, the total overall quantity must not exceed 500 mg/l) |
| 42 | Addition of carboxymethylcellulose (cellulose gums) to ensure tartaric stabilisation | Only with wine and all categories of sparkling and semi-sparkling wine | No more than 100 mg/l |
| 43 | Treatment with cation exchangers to ensure the tartaric stabilisation of the wine | For partially fermented must for direct human consumption as such and the products defined in paragraphs 1, 3, 4, 5, 6, 7, 8, 9, 15 and 16 of Annex IV to Regulation (EC) No 479/2008 and under the conditions laid down in Appendix 12 | |
| 44 | Treatment using chitosan derived from |
Under the conditions set out in Appendix 13 | |
| 45 | Treatment using chitin-glucan derived from |
Under the conditions set out in Appendix 13 | |
| 46 | Acidification by means of electro-membranary treatment | ||
| 47 | Use of enzymatic preparations for oneological purposes in maceration, clarification, stabilisation, filtration and to reveal the aromatic precursors of grapes present in the must and the wine | Without prejudice to the provisions of Article 9(2) of this Regulation, enzymatic preparations and the enzyme activities of these preparations (i.e., pectolyase, pectin methylesterase, polygalacturonase, hemicellulase, cellulase, betaglucanase and glycosidase) must comply with the corresponding purity and identification specifications of the International Oenological Codex published by the OIV | |
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1. The total sulphur dioxide content of wines, other than sparkling wines and liqueur wines, on their release to the market for direct human consumption, may not exceed: -
(a) 150 milligrams per litre for red wines; (b) 200 milligrams per litre for white and rosé wines.
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2. Notwithstanding paragraph 1(a) and (b), the maximum sulphur dioxide content shall be raised, as regards wines with a sugar content, expressed as the sum of glucose and fructose, of not less than five grams per litre, to: -
(a) 200 milligrams per litre for red wines; (b) 250 milligrams per litre for white and rosé wines; (c) 300 milligrams per litre for: -
wines entitled to the description "Spätlese" in accordance with Community provisions, white wines entitled to one of the following protected designations of origin: Bordeaux supérieur, Graves de Vayres, Côtes de Bordeaux-Saint-Macaire, Premières Côtes de Bordeaux, Côtes de Bergerac, Haut Montravel, Côtes de Montravel, Gaillac, Rosette and Savennières; white wines entitled to the protected designations of origin Allela, Navarra, Penedès, Tarragona and Valencia and wines entitled to a protected designation of origin from the Comunidad Autónoma del País Vasco and described as "vendimia tardia", the sweet wines entitled to the protected designation of origin "Binissalem-Mallorca", wines originating in the United Kingdom produced in accordance with UK legislation where the sugar content is more than 45 g/l, wines from Hungary with the protected designation of origin "Tokaji" and described in accordance with Hungarian provisions as "Tokaji édes szamorodni" or "Tokaji szàraz szamorodni", wines entitled to one of the following protected designations of origin: Loazzolo, Alto Adige and Trentino described by the terms or one of the terms: "passito" or "vendemmia tardiva", wines entitled to the protected designation of origin: "Colli orientali del Friuli" accompanied by the term "Picolit", wines entitled to the protected designations of origin "Moscato di Pantelleria naturale" and "Moscato di Pantelleria", wines from the Czech Republic entitled to the description "pozdní sběr", wines from Slovakia entitled to a protected designation of origin and described by the term "neskorý zber" and Slovak "Tokaj" wines entitled to the protected designation of origin "Tokajské samorodné suché" or "Tokajské samorodné sladké", wines from Slovenia entitled to a protected designation of origin and described by the term "vrhunsko vino ZGP — pozna trgatev", white wines with the following protected geographical indications, with a total alcoholic strength by volume of more than 15 % vol. and a 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’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 Val de Loire, Vin de pays de Méditerranée, Vin de pays des comtés rhodaniens, Vin de pays des côtes de Thongue, Vin de pays de la Côte Vermeille, Vin de pays de l'Agenais, Vin de pays des terroirs landais, Vin de pays des Landes, Vin de pays d'Allobrogie, Vin de pays du Var,
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sweet wines originating in Greece with an actual alcoholic strength by volume equal to or more than 15 % vol. and a sugar content equal to or more than 45 g/l and entitled to one of the following protected geographical indications: -
Τοπικός Οίνος Τυρνάβου (Regional wine of Tyrnavos), Αχαϊκός Τοπικός Οίνος (Regional wine of Ahaia), Λακωνικός Τοπικός Οίνος (Regional wine of Lakonia), Τοπικός Οίνος Φλώρινας (Regional wine of Florina), Τοπικός Οίνος Κυκλάδων (Regional wine of Cyclades), Τοπικός Οίνος Αργολίδας (Regional wine of Argolida), Τοπικός Οίνος Πιερίας (Regional wine of Pieria), Αγιορείτικος Τοπικός Οίνος (Regional wine of Mount Athos- Regional wine of Holy Mountain),
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sweet wines originating in Cyprus with an actual alcoholic strength by volume equal to or less than 15 % vol. and a sugar content equal to or more than 45 g/l and entitled to the protected designation of origin Κουμανδαρία (Commandaria), sweet wines originating in Cyprus produced from overripe grapes or from raisined grapes with a total alcoholic strength by volume equal to or more than 15 % vol. and a sugar content equal to or more than 45 g/l and entitled to one of the following protected geographical indications: -
Τοπικός Οίνος Λεμεσός (Regional wine of Lemesos), Τοπικός Οίνος Πάφος (Regional wine of Pafos), Τοπικός Οίνος Λάρνακα (Regional wine of Larnaka), Τοπικός Οίνος Λευκωσία (Regional wine of Lefkosia),
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wines originating in Malta with a total alcoholic strength by volume greater than or equal to 13,5 % vol. and a sugar content greater than or equal to 45 g/l and entitled to the protected designation of origin "Malta" and "Gozo";
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(d) 350 milligrams per litre for: -
wines entitled to the description "Auslese" in accordance with Community provisions, Romanian white wines entitled to one of the following protected designations of origin: Murfatlar, Cotnari, Târnave, Pietroasa, Valea Călugărească, wines from the Czech Republic entitled to the description "výběr z hroznů", wines from Slovakia entitled to a protected designation of origin and described by the term "výber z hrozna" and Slovak "Tokaj" wines entitled to the protected designation of origin "Tokajský másláš" or "Tokajský forditáš", wines from Slovenia entitled to a protected designation of origin and described by the term "vrhunsko vino ZGP — izbor", wines entitled to the traditional expression "Késői szüretelésű bor";
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(e) 400 milligrams per litre for: -
wines entitled to the descriptions "Beerenauslese", "Ausbruch", "Ausbruchwein", "Trockenbeerenauslese", "Strohwein", "Schilfwein" and "Eiswein" in accordance with Community provisions, white wines entitled to one of the following protected designations of origin: Sauternes, Barsac, Cadillac, Cérons, Loupiac, Sainte-Croix-du-Mont, Monbazillac, Bonnezeaux, Quarts de Chaume, Coteaux du Layon, Coteaux de l’Aubance, Graves Supérieures, Sainte-Foy Bordeaux, Saussignac, Jurançon except where followed by the term "sec", Anjou-Coteaux de la Loire, Coteaux du Layon followed by the name of the commune of origin, Chaume, Coteaux de Saumur, Pacherenc du Vic Bilh except where followed by the term "sec", Alsace et Alsace grand cru followed by the term "vendanges tardives" or "sélection de grains nobles", sweet wines originating in Greece produced from overripe grapes and from raisined grapes with a residual sugar content, expressed as sugar, equal to or more than 45 g/l and entitled to one of the following protected designations of origin: Σάμος (Samos), Ρόδος (Rhodes), Πατρα (Patras), Ρίο Πατρών (Rio Patron), Κεφαλονία (Kefallonia), Λήμνος (Limnos), Σητεία (Sitia), Σαντορίνη (Santorini), Νεμέα (Nemea), Δαφνές (Daphnes) and sweet wines produced from overripe grapes and from raisined grapes entitled to one of the following protected geographical indications: Σιάτιστας (Siatista), Καστοριάς (Kastoria), Κυκλάδων (Cyclades), Μονεμβάσιος (Monemvasia), Αγιορείτικος (Mount Athos — Holy Mountain), wines from the Czech Republic entitled to the descriptions "výběr z bobulí", "výběr z cibéb", "ledové víno" or "slámové víno", wines from Slovakia entitled to a protected designation of origin and described by the terms "bobuľový výber", "hrozienkový výber", "cibébový výber", "ľadové víno" or "slamové víno" and Slovak "Tokaj" wines entitled to the protected designation of origin "Tokajský výber", "Tokajská esencia" or "Tokajská výberová esencia", wines from Hungary entitled to a protected designation of origin and described in accordance with Hungarian provisions as "Tokaji máslás", "Tokaji fordítás", "Tokaji aszúeszencia", "Tokaji eszencia", "Tokaji aszú" or "Töppedt szőlőből készült bor", wines entitled to the protected designation of origin "Albana di Romagna" and described by the term "passito", Luxemburg wines entitled to a protected designation of origin and described by the terms "vendanges tardives", "vin de glace" or "vin de paille", wines from Portugal entitled to a protected designation of origin or a protected geographical indication and to the statement "colheita tardia", wines from Slovenia entitled to a protected designation of origin and described by the terms "vrhunsko vino ZGP — jagodni izbor", "vrhunsko vino ZGP — ledeno vino" or "vrhunsko vino ZGP — suhi jagodni izbor", white wines originating in Canada entitled to the description "Icewine".
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3. The lists of wines bearing a protected designation of origin or a protected geographical indication given in subparagraphs (c), (d) and (e) of paragraph 2 may be amended where the production conditions of the wines concerned are amended or the designation of origin or geographical indication is changed. The Member States shall provide the Commission, in advance, with all the necessary technical information for the wines concerned, including their product specifications and the annual quantities produced. 4. Where climate conditions make this necessary, the Commission may decide in accordance with the procedure referred to in Article 113(2) of Regulation (EC) No 479/2008 that in certain wine-growing areas of the Community the Member States concerned may authorise an increase of a maximum of 50 milligrams per litre in the maximum total sulphur dioxide levels of less than 300 milligrams per litre referred to in this point for wines produced within their territory. The list of cases in which the Member States may permit such an increase is given in Appendix 1. 5. Member States may apply more restrictive provisions to wines produced within their territory.
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1. The total sulphur dioxide content of sparkling wines, on their release to the market for direct human consumption, may not exceed: -
(a) 185 mg/l for all categories of quality sparkling wine; and (b) 235 mg/l for other sparkling wines.
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2. Where climate conditions make this necessary in certain wine-growing areas of the Community, the Member States concerned may authorise an increase of up to 40 mg/l in the maximum total sulphur dioxide content for the sparkling wines referred to in paragraph 1(a) and (b) produced in their territory, provided that the wines covered by this authorisation are not sent outside the Member State in question.
1. The volatile acid content may not exceed: -
(a) 18 milliequivalents per litre for partially fermented grape must; (b) 18 milliequivalents per litre for white and rosé wines; or (c) 20 milliequivalents per litre for red wines.
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2. The levels referred to in paragraph 1 shall apply: -
(a) to products from grapes harvested within the Community, at the production stage and at all stages of marketing; (b) to partially fermented grape must and wines originating in third countries, at all stages following their entry into the geographical territory of the Community.
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3. Derogations from paragraph 1 may be granted: -
(a) for certain wines with a protected designation of origin or a protected geographical indication: -
where they have been aged for a period of at least two years, or where they have been produced according to particular methods;
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(b) wines with a total alcoholic strength by volume of at least 13 % vol.
The Member States must notify these derogations to the Commission, which must then inform the other Member States. -
1. The sweetening of wine may be authorised only if carried out using one or more of the following products: -
(a) grape must; (b) concentrated grape must; (c) rectified concentrated grape must.
The total alcoholic strength by volume of the wine in question may not be increased by more than 4 % vol. -
2. The sweetening of imported wines intended for direct human consumption and bearing a geographical indication is forbidden within the territory of the Community. The sweetening of other imported wines shall be subject to the same conditions as wines produced in the Community. 3. The sweetening of a wine with a protected designation of origin may be authorised by a Member State only if it is carried out: -
(a) in accordance with the conditions and limits laid down in this Annex; (b) within the region in which the wine was produced or within an area in immediate proximity.
The grape must and concentrated grape must referred to in paragraph 1 must originate in the same region as the wine for the sweetening of which it is used. -
4. The sweetening of wines shall be authorised only at the production and wholesale stages. 5. The sweetening of wines must be carried out in accordance with the following specific administrative rules: -
(a) Any natural or legal person intending to carry out a sweetening operation shall notify the competent authority of the Member State on whose territory the operation is to take place. (b) Notice shall be given in writing. It shall reach the competent authority at least forty-eight hours before the day on which the sweetening operation is to take place. (c) However, where an undertaking frequently or continuously carries out sweetening operations, Member States may allow a notification covering several operations or a specified period to be sent to the competent authorities. Such notification shall be accepted only on condition that the undertaking keeps a written record of each sweetening operation and records the information required by point (d). (d) Notifications shall include the following information: -
the quantity and the total and actual alcoholic strengths of the wine to be sweetened, the quantity and the total and actual alcoholic strengths of the grape must or the quantity and density of the concentrated grape must or rectified concentrated grape must to be added, as the case may be, the total and actual alcoholic strengths of the wine after sweetening.
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The persons referred to in point (a) shall keep goods inwards and outwards registers showing the quantities of grape must, concentrated grape must or rectified concentrated grape must which they are holding for sweetening operations. -
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1. For the purposes of this point and points B and C of this Annex: -
(a) "tirage liqueur" means; the product added to the cuvée to provoke secondary fermentation; (b) "expedition liqueur" means; the product added to sparkling wines to give them special taste qualities.
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2. The expedition liqueur may contain only: -
sucrose, grape must, grape must in fermentation, concentrated grape must, rectified concentrated grape must; wine, or a mixture thereof,
with the possible addition of wine distillate. -
3. Without prejudice to enrichment authorised pursuant to Regulation (EC) No 479/2008 for the constituents of a cuvée, any enrichment of the cuvée shall be prohibited. 4. However, each Member State may, in respect of regions and varieties for which it is technically justified, authorise the enrichment of the cuvée at the place of preparation of the sparkling wines provided that: -
(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 % vol. for a cuvée comprising constituents from wine-growing zone A; (ii) 2 % vol. for a cuvée comprising constituents from wine-growing zone B; (iii) 1,5 % vol. for a cuvée comprising constituents from wine-growing zone C;
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(e) the method used is the addition of sucrose, concentrated grape must or rectified concentrated grape must.
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5. The addition of tirage liqueur and expedition liqueur shall be considered neither as enrichment nor as sweetening. The addition of tirage liqueur may not cause an increase in the total alcoholic strength by volume of the cuvée of more than 1,5 % vol. This increase shall be measured by calculating the difference between the total alcoholic strength by volume of the cuvée and the total alcoholic strength by volume of the sparkling wine before any expedition liqueur is added. 6. The addition of expedition liqueur shall be carried out in such a way as not to increase the actual alcoholic strength by volume of the sparkling wine by more than 0,5 % vol. 7. Sweetening of the cuvée and its constituents shall be prohibited. 8. In addition to any acidification or deacidification of the constituents of the cuvée in accordance with Regulation (EC) No 479/2008, the cuvée may be subject to acidification or deacidification. Acidification and deacidification of the cuvée shall be mutually exclusive. Acidification may be carried out only up to a maximum of 1,5 grams per litre, expressed as tartaric acid, i.e. 20 milliequivalents per litre. 9. In years of exceptional climate conditions, the maximum limit of 1,5 grams per litre or 20 milliequivalents per litre may be raised to 2.5 grams per litre or 34 milliequivalents per litre, provided that the natural acidity of the products is not less than 3 g/l, expressed as tartaric acid, or 40 milliequivalents per litre. 10. The carbon dioxide contained in the sparkling wines may be produced only as a result of the alcoholic fermentation of the cuvée from which such wine is prepared. Such fermentation, unless it is intended for processing grapes, grape must or partially fermented grape must directly into sparkling wine, may result only from the addition of tirage liqueur. It may take place only in bottles or in closed tanks. The use of carbon dioxide in the case of the process of transfer by counter-pressure is authorised under supervision and on condition that the pressure of the carbon dioxide contained in the sparkling wine is not thereby increased. 11. In the case of sparkling wines other than sparkling wines with a protected designation of origin: -
(a) the tirage liqueur intended for their preparation may contain only: -
grape must, grape must in fermentation, concentrated grape must, rectified concentrated grape must, or sucrose and wine;
-
(b) the actual alcoholic strength by volume, including the alcohol contained in any expedition liqueur added, shall be not less than 9,5 % vol.
-
-
1. The tirage liqueur intended for the production of a quality sparkling wine may contain only: -
(a) sucrose, (b) concentrated grape must, (c) rectified concentrated grape must, (d) grape must or partially fermented grape must, or (e) wine.
-
2. Producer Member States may define any supplementary or more stringent characteristics or conditions of production and circulation for the quality sparkling wines covered by this Title and produced in their territory. 3. The manufacture of quality sparkling wines is also covered by the rules referred to in: -
paragraphs 1 to 10 of point A, paragraph 3 of point C for the actual alcoholic strength, paragraph 5 of point C for the minimum excess pressure and paragraphs 6 and 7 of point C for the minimum length of the production process, without prejudice to paragraph 4(d) of this point,
-
4. As regards quality aromatic sparkling wines: -
(a) except by way of derogation, these may be obtained only by making exclusive use, when constituting the cuvée, of grape must or partially fermented grape must derived from wine varieties contained on the list given in Appendix 1. However, quality aromatic sparkling wine may be produced in the traditional way by using, as constituents of the cuvée, wines obtained from grapes of the "Glera" variety harvested in the regions of Veneto and Friuli-Venezia Giulia; (b) control of the fermentation process before and after the cuvée has been constituted, in order to render the cuvée sparkling, may be effected only by refrigeration or other physical processes; (c) the addition of expedition liqueur shall be prohibited; (d) the length of the production process for quality aromatic sparkling wines may not be less than one month.
-
-
1. The total alcoholic strength by volume of the cuvées intended for the preparation of quality sparkling wines with a protected designation of origin shall be not less than: -
9,5 % vol. in wine-growing zones C III, 9 % vol. in other wine-growing zones.
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2. However, the cuvées intended for the preparation of quality sparkling wines with the protected designations of origin "Prosecco", "Conegliano Valdobbiadene — Prosecco" and "Colli Asolani — Prosecco" or "Asolo — Prosecco" and prepared from a single vine variety may have a total alcoholic strength by volume of not less than 8,5 % vol. 3. The actual alcoholic strength by volume of quality sparkling wines with a protected designation of origin, including the alcohol contained in any expedition liqueur added, shall be not less than 10 % vol. 4. The tirage liqueur for sparkling wines and quality sparkling wines with a protected designation of origin may contain only: -
(a) sucrose, (b) concentrated grape must, (c) rectified concentrated grape must;
and: -
(a) grape must, (b) partially fermented grape must, (c) wine;
suitable for yielding the same sparkling wine or quality sparkling wine with a protected designation of origin as that to which the tirage liqueur is added. -
5. Notwithstanding paragraph 5(c) of Annex IV to Regulation (EC) No 479/2008, when kept at a temperature of 20 °C in closed containers of a capacity of less than 25 cl., quality sparkling wines with a protected designation of origin must have an excess pressure of not less than 3 bar. 6. The duration of the process of making quality sparkling wines with a protected designation of origin, including ageing in the undertaking where they are made and reckoned from the start of the fermentation process designed to make the wines sparkling, may not be less than: -
(a) six months where the fermentation process designed to make the wines sparkling takes place in closed tanks; (b) nine months where the fermentation process designed to make the wines sparkling takes place in the bottles.
-
7. The duration of the fermentation process designed to make the cuvée sparkling and the duration of the presence of the cuvée on the lees shall not be less than: -
90 days, 30 days if the fermentation takes place in containers with stirrers.
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8. The rules laid down in paragraphs 1-10 of point A and paragraph 2 of point B shall also apply to sparkling wines and quality sparkling wines with a protected designation of origin. 9. As regards quality aromatic sparkling wines with a protected designation of origin: -
(a) these wines may be obtained solely by using, for constituting the cuvée, grape must or partially fermented grape must of vine varieties on the list given in Appendix 1, provided that these varieties are recognised as suitable for the production of quality sparkling wines with a protected designation of origin in the region whose name the quality sparkling wines with a protected designation of origin bear. By derogation, a quality aromatic sparkling wine with a protected designation of origin may be produced by using, as constituents of the cuvée, wines obtained from grapes of the "Glera" vine variety harvested in the regions of the designations of origin "Prosecco", "Conegliano-Valdobbiadene — Prosecco", "Colli Asolani — Prosecco" and "Asolo — Prosecco"; (b) control of the fermentation process before and after the cuvée has been constituted, in order to render the cuvée sparkling, may be effected only by refrigeration or other physical processes; (c) the addition of expedition liqueur shall be prohibited; (d) the actual alcoholic strength by volume of quality aromatic sparkling wines with a protected designation of origin may not be less than 6 % vol.; (e) the total alcoholic strength by volume of quality aromatic sparkling wines with a protected designation of origin may not be less than 10 % vol.; (f) when kept at a temperature of 20 °C in closed containers, quality aromatic sparkling wines with a protected designation of origin must have an excess pressure of not less than 3 bar; (g) notwithstanding paragraph 6 of point C, the duration of the process of producing quality aromatic sparkling wines with a protected designation of origin must not be less than one month.
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1. The products referred to in paragraph 3(c) of Annex IV to Regulation (EC) No 479/2008 and used for preparing liqueur wines and liqueur wines with a protected designation of origin or a protected geographical indication may have undergone, where appropriate, only the oenological practices and processes referred to in Regulation (EC) No 479/2008 or this Regulation. 2. However, -
(a) the increase in natural alcoholic strength by volume may be due only to the use of the products referred to in paragraph 3(e) and (f) of Annex IV to Regulation (EC) No 479/2008; and (b) by derogation, Spain is authorised to permit the use of calcium sulphate for Spanish wines described by the traditional terms "vino generoso" or "vino generoso de licor" where this practice is traditional and provided that the sulphate content of the product so treated is not more than 2,5 g/l, expressed as potassium sulphate. These products may undergo additional acidification up to a maximum limit of 1,5 g/l.
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3. Without prejudice to any provisions of a more restrictive nature which the Member States may adopt for liqueur wines and liqueur wines with a protected designation of origin or a protected geographical indication prepared within their territory, the oenological practices referred to in Regulation (EC) No 479/2008 and in this Regulation shall be authorised for those products. 4. The following are also authorised: -
(a) sweetening, subject to a declaration and registration requirement, where the products used have not been enriched with concentrated grape must, by means of: -
concentrated grape must or rectified concentrated grape must, provided that the increase in the total alcoholic strength by volume of the wine in question is not more than 3 % vol., concentrated grape must, rectified concentrated grape must or must from raisined grapes to which neutral alcohol of vine origin has been added to prevent fermentation, for Spanish wine described by the traditional expression "vino generoso de licor" and provided that the increase in the total alcoholic strength by volume of the wine in question is not greater than 8 % vol., concentrated grape must or rectified concentrated grape must for liqueur wines with the protected designation of origin "Madeira" and provided that the increase in the total alcoholic strength by volume of the wine in question is not more than 8 % vol.;
-
(b) the addition of alcohol, distillate or spirits, as referred to in paragraphs 3(e) and (f) of Annex IV to Regulation (EC) No 479/2008, in order to compensate for losses due to evaporation during ageing; (c) ageing in vessels at a temperature not exceeding 50 °C, for liqueur wines with the protected designation of origin "Madeira".
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5. The vine varieties from which the products referred to in paragraph 3(c) of Annex IV to Regulation (EC) No 479/2008 used for the preparation of liqueur wines and liqueur wines with a protected designation of origin or a protected geographical indication are produced shall be selected from those referred to in Article 24(1) of Regulation (EC) No 479/2008. 6. The natural alcoholic strength by volume of the products referred to in paragraph 3(c) of Annex IV to Regulation (EC) No 479/2008 used for the preparation of a liqueur wine other than a liqueur wine with a protected designation of origin or a protected geographical indication may not be less 12 % vol.
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1. The list of liqueur wines with a protected designation of origin whose production involves the use of grape must or the mixture of grape must with wine, referred to in the fourth indent of paragraph 3(c) of Annex IV to Regulation (EC) No 479/2008, is given in Appendix 1 A to this Annex. 2. The list of liqueur wines with a protected designation of origin to which the products referred to in paragraph 3(f) of Annex IV to Regulation (EC) No 479/2008 may be added is given in Appendix 1 B to this Annex. 3. The products referred to in paragraph 3(c) of Annex IV to Regulation (EC) No 479/2008 and concentrated grape must and partially fermented grape must obtained from raisined grapes referred to in paragraph 3(f)(iii) of that Annex IV used for the preparation of liqueur wine with a protected designation of origin must come from the region whose name the liqueur wine with a protected designation of origin in question bears. However, as concerns liqueur wines with the protected designation of origin "Málaga" and "Jerez-Xérès-Sherry", the must of raisined grapes to which neutral alcohol of vine origin has been added to prevent fermentation, obtained from the Pedro Ximénez vine variety, may come from the "Montilla-Moriles" region. 4. The operations referred to in paragraphs 1 to 4 of point A of this Annex for the preparation of a liqueur wine with a protected designation of origin may be performed only within the region referred to in paragraph 3. However, as regards the liqueur wine with a protected designation of origin for which the designation "Porto" is reserved for the product prepared from grapes obtained from the region delimited as the "Douro", the additional manufacturing and ageing processes may take place either in the aforementioned region or in Vila Nova de Gaia — Porto. 5. Without prejudice to any provisions of a more restrictive nature which the Member States may adopt for liqueur wines with a protected designation of origin prepared within their territory: -
(a) the natural alcoholic strength by volume of the products referred to in paragraph 3(c) of Annex IV to Regulation (EC) No 479/2008 used for the preparation of a liqueur wine with a protected designation of origin may not be less than 12 % vol. However, some liqueur wines with a protected designation of origin on one of the lists given in Appendix 2 A to this Annex may be obtained from: -
(i) grape must with a natural alcoholic strength by volume of not less than 10 % vol. in the case of liqueur wines with a protected designation of origin obtained by the addition of spirit obtained from wine or grape marc with a designation of origin, possibly from the same holding; or (ii) partially fermented grape must or, in the case of the second indent below, from wine with an initial natural alcoholic strength by volume of not less than: -
11 % vol. in the case of liqueur wines with a protected designation of origin obtained by the addition of neutral alcohol, or of a distillate of wine with an actual alcoholic strength by volume of not less than 70 % vol., or of spirit of vinous origin, 10,5 % vol. for wines prepared from white grape must referred to in list 3 given in Appendix 2 A, 9 % vol. in the case of a Portuguese liqueur wine with the protected designation of origin "Madeira", the production of which is traditional and customary in accordance with the national legislation, which makes express provision for such a wine;
-
-
(b) the list of liqueur wines with a protected designation of origin with, notwithstanding paragraph 3(b) of Annex IV to Regulation (EC) No 479/2008, a total alcoholic strength by volume of less than 17,5 % vol. but not less than 15 % vol., where national legislation applicable thereto before 1 January 1985 expressly so provides, is given in Appendix 2 B.
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6. The specific, traditional terms "οίνος γλυκύς φυσικός", "vino dulce natural", "vino dolce naturale" and "vinho doce natural" shall be used only for liqueur wines with a protected designation of origin: -
obtained from harvests at least 85 % of which are of the vine varieties listed in Appendix 3, derived from musts with an initial natural sugar content of at least 212 grams per litre, obtained by adding alcohol, distillate or spirits, as referred to in paragraph 3(e) and (f) of Annex IV to Regulation (EC) No 479/2008 to the exclusion of any other enrichment.
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7. Insofar as is necessary to conform to traditional production practices, Member States may, for liqueur wines with a protected designation of origin produced within their territory, stipulate that the specific traditional name "vin doux naturel" is used only for liqueur wines with a protected designation of origin which are: -
made directly by producers harvesting the grapes and exclusively from their harvests of Muscatel, Grenache, Maccabeo or Malvoisie grapes; however, harvests may be included which have been obtained from vineyards that are also planted with vine varieties other than the four indicated above provided these do not constitute more than 10 % of the total stock, obtained within the limit of a yield per hectare of 40 hl of grape must referred to in the first and fourth indents of paragraph 3(c) of Annex IV to Regulation (EC) No 479/2008, any greater yield resulting in the entire harvest ceasing to be eligible for the description "vin doux naturel", derived from a grape must as referred to above with an initial natural sugar content of at least 252 grams per litre, obtained, to the exclusion of any other enrichment, by the addition of alcohol of vinous origin amounting in pure alcohol to a minimum of 5 % of the volume of the grape must as referred to above used and a maximum represented by the lower of the following two proportions: -
either 10 % of the volume of the abovementioned grape must used, or, 40 % of the total alcoholic strength by volume of the finished product represented by the sum of the actual alcoholic strength by volume and the equivalent of the potential alcoholic strength by volume calculated on the basis of 1 % vol. of pure alcohol for 17,5 grams of residual sugar per litre.
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8. In the case of liqueur wines, the specific traditional name "vino generoso" shall be used only for dry liqueur wines with a protected designation of origin developed totally or partly under flor and: -
obtained only from white grapes obtained from the Palomino de Jerez, Palomino fino, Pedro Ximénez, Verdejo, Zalema and Garrido Fino vine varieties, released to the market after it has been matured for an average of two years in oak barrels.
Development under flor as referred to in the first subparagraph means the biological process which, occurring when a film of typical yeasts develops spontaneously at the free surface of the wine after total alcoholic fermentation of the must, gives the product specific analytic and organoleptic characteristics. -
9. The specific traditional name "vinho generoso" shall be used only for liqueur wines with the protected designations of origin "Porto", "Madeira", "Moscatel de Setubal" and "Carcavelos" in association with the respective designation of origin. 10. The specific traditional name "vino generoso de licor" shall be used only for liqueur wines with a protected designation of origin: obtained from "vino generoso", as referred to in point 8, or from wine under flor capable of producing such a "vino generoso", to which has been added either must of raisined grapes to which neutral alcohol of vine origin has been added to prevent fermentation, or rectified concentrated grape must or "vino dulce natural", released to the market after it has been matured for an average of two years in oak barrels,
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injector temperature: 200 °C, column temperature: 130 °C, helium carrier gas flow rate: 20 ml per minute.
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glass electrode, kept in distilled water, calomel/saturated potassium chloride reference electrode, kept in a saturated solution of potassium chloride, or a combined electrode, kept in distilled water,
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Acidity of the effluent expressed in milliequivalents per kilogram of rectified concentrated must: Where E = The free sulphur dioxide in milligrams per litre is 2,5 n. Total acidity of the rectified concentrated must in milliequivalents per kilogram: a. Total cations in milliequivalents per kilogram of total sugars: ((2,5n-a)/(P)) × 100 P = percentage concentration (m/m) of total sugars.
| Conductivity | Temperature (°C) | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 |
| 50 | 0 | 0 | 1 | 1 | 1 | 1 | 1 | 2 | 2 | 2 |
| 100 | 0 | 1 | 1 | 2 | 2 | 3 | 3 | 3 | 4 | 4 |
| 150 | 1 | 1 | 2 | 3 | 3 | 4 | 5 | 5 | 6 | 7 |
| 200 | 1 | 2 | 3 | 3 | 4 | 5 | 6 | 7 | 8 | 9 |
| 250 | 1 | 2 | 3 | 4 | 6 | 7 | 8 | 9 | 10 | 11 |
| 300 | 1 | 3 | 4 | 5 | 7 | 8 | 9 | 11 | 12 | 13 |
| 350 | 1 | 3 | 5 | 6 | 8 | 9 | 11 | 12 | 14 | 15 |
| 400 | 2 | 3 | 5 | 7 | 9 | 11 | 12 | 14 | 16 | 18 |
| 450 | 2 | 3 | 6 | 8 | 10 | 12 | 14 | 16 | 18 | 20 |
| 500 | 2 | 4 | 7 | 9 | 11 | 13 | 15 | 18 | 20 | 22 |
| 550 | 2 | 5 | 7 | 10 | 12 | 14 | 17 | 19 | 22 | 24 |
| 600 | 3 | 5 | 8 | 11 | 13 | 16 | 18 | 21 | 24 | 26 |
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a loop injector, 5 or 10 μl, spectrophotometer detector for making measurements at 280 nm, column of octadecyl-bonded silica (e.g.: Bondapak C 18 — Corasil, Waters Ass.),a recorder and, if required, an integrator,
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carrier gas flow rate: about 2 ml/minute, injector and detector temperature: 300 °C, programming of temperature: 1 minute at 160 °C, 4 °C per minute to 260 °C, constant temperature of 260 °C for 15 minutes, splitter ratio: about 1:20.
| Regulation (EC) No 1493/1999 | Regulation (EC) No 2676/90 | Regulation (EC) No 423/2008 | This Regulation |
|---|---|---|---|
| — | — | Article 1 | Article 1 |
| — | — | — | Article 2 |
| Article 43(1) | — | Article 5 | Article 3(1) |
| Article 43)(2), first indent | — | Article 23 | Article 3(2) |
| Article 43)(2), first indent | — | Article 24 | Article 3(3) |
| Article 43)(2), first indent | — | Articles 34, 35 and 36 | Article 3(4) |
| — | — | Article 44 | Article 4 |
| Article 43)(2), second indent | — | — | Article 5 |
| Article 43)(2), third indent | — | — | Article 6 |
| — | — | Article 38 | Article 7 |
| Article 42(6) | — | Article 39 | Article 8 |
| — | — | Article 6 | Article 9 |
| — | — | Article 46 | Article 10(1) |
| — | — | Article 45 | Article 10(2) |
| — | — | Article 32 | Article 11 |
| — | — | Article 29 | Article 12 |
| — | — | Article 30 | Article 13 |
| — | — | Article 21 | Article 14 |
| — | Article 1(1) | Article 47 | Article 15 |
| — | — | Article 48 | Article 16 |
| Annex IV | — | Articles 7 and 12 | Annex I A |
| — | — | Article 10 | Annex I A, Appendix 1 |
| — | — | Article 8 | Annex I A, Appendix 2 |
| — | — | Article 9 | Annex I A, Appendix 3 |
| — | — | Article 13 | Annex I A, Appendix 4 |
| — | — | Articles 14, 15 and 16 | Annex I A, Appendix 5 |
| — | — | Article 17 | Annex I A, Appendix 6 |
| — | — | Article 18 | Annex I A, Appendix 7 |
| — | — | Article 19 | Annex I A, Appendix 8 |
| — | — | Article 22 | Annex I A, Appendix 9 |
| Annex V A | — | — | Annex I B |
| Annex V B | — | — | Annex I C |
| Annex V F | — | — | Annex I D |
| Annex V H | — | Article 28 | Annex II A |
| Annex V I | — | Article 4 | Annex II B |
| Annex VI K | — | — | Annex II C |
| Annex V J | — | Articles 25 and 37 | Annex III A |
| — | — | Article 43 | Annex III A |
| Annex VI L | — | Articles 40 and 41 | Annex III B |
| — | Annex, paragraph 39 | — | Annex IV-A |
| — | Annex, paragraph 42 | — | Annex IV-B |