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The Wine Regulations (Northern Ireland) 2009

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Regulation 4

SCHEDULE 1Relevant Community provisions

PART 1Documents and Records

Relevant Community provisionSubject matter
(a)

For the purposes of Article 11 of Regulation 1282/2001 the declaration must take into account the quantities held at 1st December in that year.

Regulation 884/2001
  • Article 3

Preparation of accompanying documents
  • Article 5

Additional information following requirements of the enforcing authority
  • Article 6(2)

Requirement that the document may only be used for a single transport operation
  • Article 6(3)

Indication of the date on which transport commenced
  • Article 10 last paragraph

Forwarding the consignment document to the competent authority
  • Article 11(1) and (3)

Records generally
  • Articles 12 to 15

Details of records
  • Article 16(1)

Time that records must be made
  • Article 19

Time that accompanying documents and records must be kept

Regulation 1493/99:

Article 18 as read with

  • Article 2(1) of Regulation 1282/2001

Harvest declaration(a)
  • Article 4(1) of Regulation 1282/2001

Production, etc. declaration(a)

PART 2Description and Presentation

Relevant Community provisionSubject matter
(a)

For the purposes of Article 16(1)(b)(ii) (use of the term “medium dry”) the figure of 18 grams per litre applies where the total acidity of the wine expressed as grams of tartaric acid per litre is not more than 10 grams per litre below its residual sugar content.

Regulation 1493/99:
  • Article 48

Description and presentation of products
  • Article 49(1)

Sale, placing on the market and export of products
  • Article 51(2)

Use of a designation for wines with a geographical indication
  • Article 52

Use of a protected designation
  • Annex VII point A

Compulsory particulars in labelling and sales descriptions
  • Annex VII point B

Optional particulars
  • Annex VII, point C, paragraph 1

Use of the term “wine” and “table wine”
  • Annex VII point C, paragraph 3

Designations
  • Annex VII point D paragraph 1

Languages on the labelling
  • Annex VII point E

Codes (codes may not be used in accordance with the last paragraph)
  • Annex VII point F

Brand names
  • Annex VII point G (1)

Placing on the market
  • Annex VIII point B

Compulsory particulars for sparkling wine
  • Annex VIII point C

Optional particulars for sparkling wine
  • Annex VIII point D

Detailed rules relating to compulsory particulars for sparkling wine
  • Annex VIII point E

Use of certain specific terms for sparkling wine
  • Annex VIII point F

Languages that may be used for labelling sparkling wine
  • Annex VIII point G paragraph 1

Presentation of sparkling wine
  • Annex VIII point G paragraph 2

Contents of sparkling wine type bottles
  • Annex VIII point G paragraph 4

More than one item of information for sparkling wine
  • Annex VIII point G paragraph 5

Labelling a package for sparkling wine
  • Annex VIII point H paragraph 1

Brand names for sparkling wine
  • Annex VIII point I paragraph 2

Description of sparkling wine
  • Annex VIII point I paragraph 3

Sales description of sparkling wine
  • Annex VIII point I paragraph 4

Composite names of sparking wine
  • Annex VIII point I paragraph 5

Marking the cork of sparkling wine
Regulation 753/2002:
  • Article 3

Presentation of compulsory particulars
  • Article 6

Optional particulars must not be misleading or cause confusion
  • Article 8

Prohibition on lead-based capsules or foil
  • Article 9 paragraphs 1 and 2 and Annex I

Reservation of certain types of bottle
  • Article 10

Particulars required for registers, accompanying documents and other documents
  • Article 11

Labelling of Title II products
  • Article 12

Compulsory particulars for Title II products
  • Article 13

Optional particulars for Title II products
  • Article 14

Labelling with a geographic indication
  • Article 15

Use of name, address and occupation of those marketing the product
Definitions for residual sugar expressions
  • Article 18

Indication of a vintage year
  • Article 19 and Annex II

Indication of vine variety
  • Article 21

Awards and medals
  • Article 24 and Annex III

Protection of traditional terms
  • Article 25(1)

Criteria for use of name of enterprise
  • Article 31 paragraph 3

Criteria for use of geographical unit smaller than specified region
  • Article 33(3)

Indication of the region of bottling
  • Article 34

General rules for labelling imported wine
  • Article 35

Names of third countries
  • Article 36 and Annex V

Imported wine with a geographical indication
  • Article 37

Other particulars that may be included on the labelling of imported wine with a geographical indication
  • Article 37b and Annex VIII

Particulars for imported liqueur wine, semi-sparkling wine, aerated semi-sparkling wine and sparkling wine
  • Article 38 paragraphs 1 to 3

Compulsory particulars for liqueur wine, semi-sparkling wine and aerated semi-sparkling wine
  • Article 39

Optional particulars for liqueur wines, semi-sparkling wines and aerated semi-sparkling wine
  • Article 41

Rules for aerated sparkling wine
  • Article 43 and Annex VII

Indication of a geographical unit other than a specified region
  • Article 45

Protection of traditional terms for sparkling wine; Criteria for use of geographical unit smaller than specified region for quality sparkling wine psr

PART 3Production and Control of Planting

Relevant Community provisionSubject matter
(a)

In accordance with Article 24(2) of Regulation 479/2008, the United Kingdom produces less than 50,000 hectolitres per wine year, and there is no classification under Article 24(1). Consequently, any variety (other than those specified in Article 24(1)(b)) that belongs to the species Vitis vinifera or comes from a cross between the species Vitis vinifera and other species of the genus Vitis is permitted.

Regulation 423/2008:
  • Article 2

Prohibition on the use of table-grape varieties
Regulation 479/2008:
  • Articles 24(2)(a)

Restrictions on the planting, re-planting and grafting of certain vine varieties
  • Article 24(4)

Requirement to grub-up vine varieties specified in Article 24(1)(b)
  • Article 25(1)

Restriction on production to specified varieties
  • Article 25(2)

  • Annex IV point 1

Use of the term “wine”
  • Annex IV point 2

Use of the term “new wine still in fermentation”
  • Annex IV point 3

Use of the term “liqueur wine”
  • Annex IV point 4

Use of the term “sparkling wine”
  • Annex IV point 5

Use of the term “quality sparkling wine”
  • Annex IV point 6

Use of the term “quality aromatic sparkling wine”
  • Annex IV point 7

Use of the term “aerated sparkling wine”
  • Annex IV point 8

Use of the term “semi-sparkling wine”
  • Annex IV point 9

Use of the term “aerated semi-sparkling wine”
  • Annex IV point 10

Use of the term “grape must”
  • Annex IV point 11

Use of the term “partially fermented grape must”
  • Annex IV point 12

Use of the term “partially fermented grape must extracted from raisined grapes”
  • Annex IV point 13

Use of the term “concentrated grape must”
  • Annex IV point 14

Use of the term “rectified concentrated grape must”
  • Annex IV point 15

Use of the term “wine from raisined grapes”
  • Annex IV point 16

Use of the term “wine from overripe grapes”
  • Annex IV point 17

Use of the term “wine vinegar”
  • Article 25(4)

Prohibition on marketing
  • Article 82

Import requirements

PART 4

Oenological Processes and Procedures, and Conditions for Release to the Market in Regulation 1493/99

Relevant Community provisionSubject matter
Regulation 1493/99 (each provision must be read in accordance with the provisions of Regulation 423/2008 in the second column):Provision of Regulation 423/2008 relating to the provisions of Regulation 1493/99:
  • Article 42(2), (3) and (6)

Article 42

Oenological practices and processes

  • Article 43

Details of oenological practices and processes
  • Annex IV paragraph 1

Article 5 and Annex IV

Article 8

Article 9

Article 10 and Annex VI

Article 11 and Annex VII

Article 12 and Annex VIII

Permitted oenological practices for fresh grapes, etc.
  • Annex IV paragraph 2

Article 13 and Annex IX

Permitted oenological practices for grape must for the manufacture of rectified concentrated grape must

  • Annex IV paragraph 3

Article 7 and Annex V

Article 8

Article 10 and Annex VI

Article 11 and Annex VII

Article 12 and Annex VIII

Article 14

Article 15

Article 16

Article 17 and Annexes IV and X

Permitted oenological practices for grape must intended for wine production
  • Annex IV paragraph 4

Article 18 and Annex XI

Article 19 and XII

Article 20

Article 21

Article 22 and Annex XIII

Oenological practices for certain products
  • Annex V paragraph A

Article 23 and Annex XIV and XVSulphur dioxide content
  • Annex V paragraph B

Article 24 and Annex XVIVolatile acid content in wine
  • Annex V paragraph C

Article 27 and Annex XVIIEnrichment limit (note: wine-growing zones are specified in Annex III of Regulation 1493/1999)
  • Annex V paragraph D

Article 26Permitted enrichment processes
  • Annex V paragraph E

Article 31 and Annex XVIIILimits on acidification and deacidification
  • Annex V paragraph F

Article 35

Article 36

Permitted sweetening methods and limits
  • Annex V paragraph G

Article 29

Article 30

Article 32

Article 33 and Annex XIX

Article 35

Permitted times for enrichment processes, acidification and deacidification
  • Annex V paragraph H

Article 28

Production of sparkling wine (no rules have been established in England under paragraph H(4))

  • Annex V paragraph I

Article 4 and Annex III

Article 28

Production of quality sparkling wine
  • Annex V paragraph J

Article 25

Article 37

Article 40 and Annex XX

Article 41 and Annex XXI and XXI(B)

Article 43

Production of liqueur wine
  • Annex VI paragraph D

Production of quality wine in a processing area
  • Annex VI paragraph G

Article 35Acidification, de-acidification and sweetening
  • Annex VI paragraph H

Enrichment, acidification and deacidificaction
  • Annex VI paragraph K

Article 4 and Annex III

Article 28

Quality sparkling wine psr
  • Annex VI paragraph L

Further provisions for liqueur wine
  • Article 44(1)

Wine that may be offered or delivered for direct human consumption
  • Article 44(2)

Restriction on the use of specified wine
  • Article 44(4) (subject to Article 44(6)

Use of grape must with fermentation arrested
  • Articles 44(5) (subject to Article 44(6)

Use of grape juice
  • Article 44(7)

Wine with low alcohol
  • Article 44(8)

Use of wine lees or grape marc
  • Article 44(9)

Use of piquette
  • Article 44(10)

Wine fortified for distillation
  • Article 44(11)

Grape must, etc., in fermentation
  • Article 44(12) to (14)

Restriction on the use of products originating in third countries
  • Article 45(1)

Article 46General rules relating to offer or disposal of certain products for direct human consumption

Oenological Processes and Procedures, and Conditions for Release to the Market in Regulation 423/2008

Relevant Community provisionSubject matter
Regulation 423/2008:
  • Article 6

Purity and identification of substances
  • Article 39

Method of coupage
  • Article 45

Wine produced before 1 August 2000
  • Article 46(2)

Holding and movement of controlled wine sector products

PART 5Vineyard Register

Relevant Community provisionSubject matter
Regulation 2392/86:
  • Articles 3 and 3a

Information concerning the vineyard register

PART 6Aromatized Wine

Relevant Community provisionsSubject matter
Regulation 1601/91:
  • Article 5 (the provisions of Part 4 of this Schedule apply in relation to the wine and must used for aromatized wine)

Permitted oenological practices and processes
  • Article 6

Restrictions on the use of descriptions
  • Article 7

Restrictions on the description and sale of aromatized drinks
  • Article 8

General rules relating to the labelling, presentation and advertising of aromatized wine, aromatized wine-based drinks and aromatized wine-product cocktails
  • Article 11

Export of aromatized wine, aromatized wine-based drinks and aromatized wine-product cocktails

Regulation 5

SCHEDULE 2Table wine with a geographical indication

Geographical units

18.  The Department may approve geographical units in Northern Ireland to be used as geographical indications for regional wine, and must publish them on the website of the Department of Agriculture and Rural Development..

Geographical indications for table wine

19.—(1) It is an offence to use a geographical indication for the designation of a table wine produced in Northern Ireland unless the wine conforms to the standards for regional wine in this Schedule.

(2) The wine must comply with the Table in this Schedule.

(3) The wine must come from a batch of wine—

(a)for which the maximum yield for each hectare of land cultivated with vines for producing the wine was 100 hectolitres;

(b)that has been produced exclusively from grapes harvested in the geographical unit the name of which is used for the designation of that wine;

(c)that has a minimum natural alcoholic strength of 6%;

(d)that has a minimum acidity of 4 grams per litre;

(e)for which a certificate has been issued by the producer of the wine certifying that analytical tests of the wine in that batch have been carried out in respect of the factors specified in the table of standards in this Schedule and in accordance with Regulation 2676/90, and it has been found to satisfy those standards;

(f)that has been found to be of a satisfactory organoleptic standard for a regional wine in accordance with sub-paragraph (5).

(4) A geographical indication also may be used to designate a table wine obtained by the coupage of wines as permitted by Article 51(2) of Regulation 1493/99.

(5) For the purposes of sub-paragraph (3)(f), a wine is of a satisfactory organoleptic standard for a regional wine if—

(a)a certificate has been issued by a recognised organoleptic assessment panel certifying that it has carried out an organoleptic assessment of the wine and has found it to be of a satisfactory organoleptic standard for a regional wine; or

(b)the wine has been highly commended or awarded a bronze, silver or gold award at a competition—

(i)authorised by the Department and notified to the Commission pursuant to Article 21 of Regulation 753/2002, and

(ii)run with complete impartiality.

(6) Subject to point A, paragraph 2, of Annex VII to Regulation 1493/99 (sales description), it is an offence to use a geographical indication other than the name of a geographical unit approved under paragraph 1 on the labelling or advertising of wine produced in Northern Ireland.

Table of standards for wine with a geographical indication

FactorStandard to be met
Actual alcoholic strength by volume

A minimum of 8.5%

Total alcoholic strength by volume
(a)

in the case of an enriched white wine, a maximum of 11.5%;

(b)

in the case of an enriched red or rosé wine, a maximum of 12%; and

(c)

in the case of any other wine, a maximum of 15%

Natural alcoholic strength by volume

A minimum of 6%

Total acidity

A minimum of 4 grams per litre expressed as tartaric acid

Volatile acidity

In the case of a sweet wine with 45 grams per litre or more of residual sugar, a maximum of 1.14 grams per litre expressed as acetic acid

Free sulphur dioxide
(a)

in the case of a dry wine, a maximum of 45 milligrams per litre, and

(b)

in the case of any other wine, a maximum of 60 milligrams per litre

Total sulphur dioxide
(a)

in the case of a red wine with less than 5 grams per litre of residual sugar, a maximum of 160 milligrams per litre;

(b)

in the case of red wine with 5 grams per litre or more of residual sugar, a maximum of 210 milligrams per litre;

(c)

in the case of a white or rosé wine with less than 5 grams per litre of residual sugar, a maximum of 210 milligrams per litre; and

(d)

in the case of a white or rosé wine with 5 grams per litre or more of residual sugar, a maximum of 260 milligrams per litre

Copper

A maximum of 0.5 milligrams per litre

Iron

A maximum of 8 milligrams per litre

Sterility

There must be no indication of yeasts or bacteria liable to spoil the wine

Protein stability

The wine must remain unchanged in appearance after being held at 70°C for 15 minutes and subsequently cooled to 20°C

Regulation 5

SCHEDULE 3Quality wine psr

Placing on the market

20.  It is an offence to use the term “quality wine psr” in relation to a wine produced in Northern Ireland unless it complies with this Schedule.

Specified regions

21.  For the purposes of point A of Annex VI to Regulation 1493/99, “specified region” means Northern Irish vineyards less than 220 metres above sea level.

Irrigation

22.  Irrigation may only be carried out in accordance with an authorisation granted by the Agency.

Production

23.—(1) The wine must be —

(a)produced in accordance with point D(1) of Annex VI to Regulation 1493/99.

(b)treated in accordance with Point G of that Annex;

(c)enriched, etc., in accordance with point H of that Annex;

(2) In accordance with point D(3) of that Annex, a quality wine psr may be produced in an area in immediate proximity to the specified region.

Minimum natural alcoholic strength

24.  The minimum natural alcoholic strength is 6%.

Maximum yield

25.  For the purposes of point I, paragraph 1, of Annex VI to Regulation 1493/99, the maximum yield is 80 hectolitres per hectare.

Designation of competent body

26.  Notwithstanding regulation 3 of these Regulations, the Agency is the competent body for the purposes of Article 56 of Regulation 1493/99.

Analytical test

27.  For the purposes of point J, paragraph 1(a) of Annex VI to Regulation 1493/99 wine must be analysed in accordance with Regulation 2676/90 and must comply with the parameters in the following table.

Analytical tests

ParameterValue
Alcoholic strengthA minimum of 5.5% alcoholic strength for wines having a natural alcoholic strength of not less than 10%
Reducing sugarsNo standard required to be met
Total acidityA minimum of 4 grams per litre expressed as tartaric acid
Volatile acidityA maximum volatile acid content as described in point B, paragraph 1(a), (b) or (c), of Annex V to Regulation 1493/99 as read with Annex XVI to Regulation 423/2008.
pHNo standard required to be met
Free sulphur dioxideA maximum as defined in point A, paragraphs 1 and 2(a) and (b), of Annex V to Regulation 1493/99
CopperA maximum of 0.5 mg/l
IronA maximum of 8 mg/l
SterilityThere must be no indication of yeasts or bacteria liable to spoil the wine
Protein stabilityThe wine must remain unchanged in appearance after being held at 70ºC for 15 minutes and subsequently cooled to 20ºC

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