- Y Diweddaraf sydd Ar Gael (Diwygiedig)
- Pwynt Penodol mewn Amser (26/01/2013)
- Gwreiddiol (Fel y’i mabwysiadwyd gan yr UE)
Council Regulation (EC) No 1234/2007 of 22 October 2007 establishing a common organisation of agricultural markets and on specific provisions for certain agricultural products (Single CMO Regulation) (repealed)
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Version Superseded: 01/01/2018
Point in time view as at 26/01/2013.
There are currently no known outstanding effects for the Council Regulation (EC) No 1234/2007 (repealed), Produce-related .
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has an actual alcoholic strength of not less than 12 % volume and not more than 15 % volume;
is obtained by addition to unfermented grape must, which has a natural alcoholic strength of not less than 8,5 % volume and is exclusively derived from wine grape varieties classifiable according to Article 120a(2):
either of neutral alcohol of vinous origin, including alcohol obtained from the distillation of dried grapes, having an actual alcoholic strength of not less than 96 % volume;
or of an unrectified product derived from the distillation of wine and having an actual alcoholic strength of not less than 52 % volume and not more than 80 % volume.
is obtained by appropriate treatment rendering it fit for consumption as it is;
is obtained from fresh grapes or from grape must or by reconstitution. Where obtained by reconstitution, it shall be reconstituted from concentrated grape must or concentrated grape juice.
An actual alcoholic strength of the grape juice of not more than 1 % volume is permissible.
An actual alcoholic strength of the concentrated grape juice of not more than 1 % volume is permissible.
accumulating in vessels containing wine after fermentation, during storage or after authorised treatment;
obtained from filtering or centrifuging the product referred to in (a);
accumulating in vessels containing grape must during storage or after authorised treatment; or
obtained from filtering or centrifuging the product referred to in (c).
the fermentation of untreated grape marc macerated in water; or
leaching fermented grape marc with water.
has an actual alcoholic strength of not less than 18 % volume and not more than 24 % volume;
is obtained exclusively by the addition to wine containing no residual sugar of an unrectified product derived from the distillation of wine and having a maximum actual alcoholic strength of 86 % volume; or
has a maximum volatile acidity of 1,5 grams per litre, expressed as acetic acid.
the grape must;
the wine; or
the mixture of grape musts and/or wines with different characteristics, intended for the preparation of a specific type of sparkling wine.]
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