Council Regulation (EC) No 479/2008 (repealed)Show full title

ANNEX IV CATEGORIES OF GRAPEVINE PRODUCTS

1. Wine

Wine shall be the product obtained exclusively from the total or partial alcoholic fermentation of fresh grapes, whether or not crushed, or of grape must.

Wine shall:

(a)

have, whether or not following application of the processes specified in point B of Annex V, an actual alcoholic strength of not less than 8,5 % vol. provided that the wine derives exclusively from grapes harvested in wine-growing zones A and B referred to in Annex IX, and of not less than 9 % vol. in other wine-growing zones;

(b)

have, by way of derogation from the otherwise applicable minimum actual alcoholic strength, where it has a protected designation of origin or geographical indication, whether or not following application of the processes specified in point B of Annex V, an actual alcoholic strength of not less than 4,5 % vol.;

(c)

have a total alcoholic strength of not more than 15 % vol.. By way of derogation:

• the upper limit for the total alcoholic strength may reach up to 20 % vol. for wines from certain wine-growing areas of the Community, to be decided in accordance with the procedure referred to in Article 113(2), which have been produced without any enrichment,

• the upper limit for the total alcoholic strength may exceed 15 % vol. for wines with a protected designation of origin which have been produced without enrichment;

(d)

have, subject to derogations which may be adopted in accordance with the procedure referred to in Article 113(2), a total acidity content, expressed as tartaric acid, of not less than 3,5 grams per litre or 46,6 milliequivalents per litre.

‘Retsina’ shall be wine produced exclusively in the geographical territory of Greece using grape must treated with resin from the Aleppo pine. The use of Aleppo pine resin is permitted solely for the purpose of obtaining ‘Retsina’ wine under the conditions laid down in the Greek provisions applicable.

By way of derogation from point (b) ‘Tokaji eszencia’ and ‘Tokajská esencia’ are considered wine.

2. New wine still in fermentation

New wine still in fermentation shall be the product in which the alcoholic fermentation is not yet complete and which is not yet separated from its lees.

3. Liqueur wine

Liqueur wine shall be the product:

(a)

which has an actual alcoholic strength of not less than 15 % vol. and not more than 22 % vol.;

(b)

which has a total alcoholic strength of not less than 17,5 % vol., except for certain liqueur wines with a designation of origin or with a geographical indication appearing on a list to be drawn up in accordance with the procedure referred to in Article 113(2);

(c)

which is obtained from:

• grape must in fermentation,

• wine,

• a combination of the above products, or

• grape must or a mixture thereof with wine in so far as liqueur wines, to be determined in accordance with the procedure referred to in Article 113(2), with a protected designation of origin or geographical indication are concerned;

(d)

which has an initial natural alcoholic strength of not less than 12 % vol. excepting certain liqueur wines with a designation of origin or with a protected geographical indication appearing on a list to be drawn up in accordance with the procedure referred to in Article 113(2);

(e)

to which has been added;

(i)

individually or in combination:

• neutral alcohol of vine origin, including alcohol produced from the distillation of dried grapes, having an actual alcoholic strength of not less than 96 % vol.,

• wine or dried grape distillate, having an actual alcoholic strength of not less than 52 % vol. and not more than 86 % vol.;

(ii)

together with one or more of the following products where appropriate:

• concentrated grape must,

• a combination of one of the products referred to in point (e)(i) with a grape must referred to in the first and fourths indent of point (c);

(f)

to which, by way of derogation from point (e), has been added, in so far as certain liqueur wines with a protected designation of origin or geographical indication are concerned which appear on a list to be drawn up in accordance with the procedure referred to in Article 113(2):

(i)

either of products listed in point (e)(i) individually or in combination; or

(ii)

one or more of the following products:

• wine alcohol or dried grape alcohol with an actual alcoholic strength of not less than 95 % vol. and not more than 96 % vol.,

• spirits distilled from wine or from grape marc, with an actual alcoholic strength of not less than 52 % vol. and not more than 86 % vol.,

• spirits distilled from dried grapes, with an actual alcoholic strength of not less than 52 % vol. and of less than 94,5 % vol.;

(iii)

and one or more of the following products, where appropriate:

• partially fermented grape must obtained from raisined grapes,

• concentrated grape must obtained by the action of direct heat, complying, with the exception of this operation, with the definition of concentrated grape must,

• concentrated grape must,

• a combination of one of the products listed in point (f)(ii) with a grape must referred to in the first and fourth indents of point (c).

4. Sparkling wine

Sparkling wine shall be the product:

(a)

which is obtained by first or second alcoholic fermentation:

• from fresh grapes,

• from grape must,

• from wine;

(b)

which, when the container is opened, releases carbon dioxide derived exclusively from fermentation;

(c)

which has an excess pressure, due to carbon dioxide in solution, of not less than 3 bar when kept at a temperature of 20 ^oC in closed containers;

(d)

for which the total alcoholic strength of the cuvées intended for their preparation shall not be less than 8,5 % vol.

5. Quality sparkling wine

Quality sparkling wine shall be the product:

(a)

which is obtained by first or second alcoholic fermentation:

• from fresh grapes,

• from grape must,

• from wine;

(b)

which, when the container is opened, releases carbon dioxide derived exclusively from fermentation;

(c)

which has an excess pressure, due to carbon dioxide in solution, of not less than 3,5 bar when kept at a temperature of 20 ^oC in closed containers;

(d)

for which the total alcoholic strength of the cuvées intended for their preparation shall not be less than 9 % vol.

6. Quality aromatic sparkling wine

Quality aromatic sparkling wines shall be the quality sparkling wine:

(a)

which is obtained only by making use, when constituting the cuvée, of grape must or grape must in fermentation which are derived from specific wine grape varieties on a list to be drawn up in accordance with the procedure referred to in Article 113(2). Quality aromatic sparkling wines traditionally produced using wines when constituting the cuvée, shall be determined in accordance with the procedure referred to in Article 113(2);

(b)

which has an excess pressure, due to carbon dioxide in solution, of not less than 3 bar when kept at a temperature of 20 ^oC in closed containers;

(c)

of which the actual alcoholic strength may not be less than 6 % vol.;

(d)

of which the total alcoholic strength may not be less than 10 % vol.

Specific rules concerning other supplementary characteristics or conditions of production and circulation shall be adopted in accordance with the procedure referred to in Article 113(2).

7. Aerated sparkling wine

Aerated sparkling wine shall be the product which:

(a)

is obtained from wine without a protected designation of origin or a geographical indication;

(b)

releases, when the container is opened, carbon dioxide derived wholly or partially from an addition of that gas;

(c)

has an excess pressure, due to carbon dioxide in solution, of not less than 3 bar when kept at a temperature of 20 ^oC in closed containers.

8. Semi-sparkling wine

Semi-sparkling wine shall be the product which:

(a)

is obtained from wine provided that such wine has a total alcoholic strength of not less than 9 % vol.;

(b)

has an actual alcoholic strength of not less than 7 % vol.;

(c)

has an excess pressure, due to endogenous carbon dioxide in solution of not less than 1 bar and not more than 2,5 bar when kept at a temperature of 20 ^oC in closed containers;

(d)

is put up in containers of 60 litres or less.

9. Aerated semi-sparkling wine

Aerated semi-sparkling wine shall be the product which:

(a)

is obtained from wine;

(b)

has an actual alcoholic strength of not less than 7 % vol. and a total alcoholic strength of not less than 9 % vol.;

(c)

has an excess pressure of not less than 1 bar and not more than 2,5 bar when kept at a temperature of 20 ^oC in closed containers due to carbon dioxide in solution which has been wholly or partially added;

(d)

is put up in containers of 60 litres or less.

10. Grape must

Grape must shall be the liquid product obtained naturally or by physical processes from fresh grapes. An actual alcoholic strength of the grape must of not more than 1 % vol. is permissible.

11. Partially fermented grape must

Grape must in fermentation shall be the product obtained from the fermentation of grape must which has an actual alcoholic strength of more than 1 % vol. but less than three fifths of its total alcoholic strength by volume.

12. Partially fermented grape must extracted from raisined grapes

Grape must in fermentation extracted from raisined grapes shall be the product obtained from the partial fermentation of grape must obtained from raisined grapes, the total sugar content of which before fermentation is at least 272 grams per litre and the natural and actual alcoholic strength of which shall not be less than 8 % vol. However, certain wines, to be determined in accordance with the procedure referred to in Article 113(2), that meet these requirements shall not be considered as grape must in fermentation extracted from raisined grapes.

13. Concentrated grape must

Concentrated grape must shall be uncaramelised grape must which is obtained by partial dehydration of grape must carried out by any authorised method other than by direct heat in such a way that the figure indicated by a refractometer used in accordance with a method to be prescribed in accordance with Article 31 at a temperature of 20 ^oC is not less than 50,9 %.

An actual alcoholic strength of the concentrated grape must of not more than 1 % vol. is permissible.

14. Rectified concentrated grape must

Rectified concentrated grape must shall be the liquid uncaramelised product which:

(a)

is obtained by partial dehydration of grape must carried out by any authorised method other than direct heat in such a way that the figure indicated by a refractometer used in accordance with a method to be prescribed in accordance with Article 31 at a temperature of 20 ^oC is not less than 61,7 %;

(b)

has undergone authorised treatment for de-acidification and elimination of constituents other than sugar;

(c)

has the following characteristics:

• a pH of not more than 5 at 25 ^oBrix,

• an optical density at 425 nm for a thickness of 1 cm of not more than 0,1 in grape must concentrated at 25 ^oBrix,

• a sucrose content undetectable by a method of analysis to be defined,

• a Folin-Ciocalteu index of not more than 6,0 at 25 ^oBrix,

• a titratable acidity of not more than 15 milliequivalents per kilogram of total sugars,

• a sulphur dioxide content of not more than 25 milligrams per kilogram of total sugars,

• a total cation content of not more than 8 milliequivalents per kilogram of total sugars,

• a conductivity at 25 ^oBrix and 20 ^oC of not more than 120 micro-Siemens/cm,

• a hydroxymethylfurfural content of not more than 25 milligrams per kilogram of total sugars,

• presence of mesoinositol.

An actual alcoholic strength of the rectified concentrated grape must of not more than 1 % vol. is permissible.

15. Wine from raisined grapes

Wine from raisined grapes shall be the product which:

(a)

is produced without enrichment, from grapes left in the sun or shade for partial dehydration;

(b)

has a total alcoholic strength of at least 16 % vol. and an actual alcoholic strength of at least 9 % vol.;

(c)

has a natural alcoholic strength of a least 16 % vol. (or 272 grams sugar/litre).

16. Wine of overripe grapes

Wine of overripe grapes shall be the product which:

(a)

is produced without enrichment;

(b)

has a natural alcoholic strength of more than 15 % vol.;

(c)

has a total alcoholic strength of not less than 15 % vol. and an actual alcoholic strength of not less than 12 % vol.

Member States may prescribe a period of ageing for this product.

17. Wine vinegar

Wine vinegar shall be vinegar which:

(a)

is obtained exclusively by acetous fermentation of wine;

(b)

has a total acidity of not less than 60 grams per litre expressed as acetic acid.