Commission regulation (EC) No 607/2009 (repealed)Dangos y teitl llawn

PART B — Traditional terms as referred to in Article 54(1)(b) of Regulation (EC) No 479/2008

BULGARIA

Колекционно (collection)	Bulgarian	PDO (1)	Wine which satisfies the conditions of ‘special reserve’ and which is matured in bottles at least one year, and whose quantity does not exceed 1/2 of the lot ‘special reserve’.
Ново (young)	Bulgarian	PDO/PGI (1)	The wine has been produced entirely from grapes obtained from one harvest and has been bottled till the end of the year. It can be sold with the indication ‘new’ till 1 March of the following year. In this case on the labels shall obligatory be entered also the indication ‘term of sale — 1 March 606/2009’. After the elapse of the term indicated above the wine cannot be marked and presented as ‘new’ and the quantities of wine left in the commercial network shall obligatory be re-labelled after 31 March of the corresponding year in compliance with the requirements of the ordinance.
Премиум (premium)	Bulgarian	PGI (1)	Wine produced from one variety of grapes which possesses the highest quality of the whole harvest. The quantity produced does not exceed 1/10 of the whole harvest.
Премиум оук, или първо зареждане в бъчва (premium oak)	Bulgarian	PDO (1)	Wine matured in new oak casks with volume up to 500 l.
Премиум резерва (premium reserve)	Bulgarian	PGI (1)	Wine produced from one variety of grapes, represents a preserved quantity from the best lot of the harvest.
Резерва (reserve)	Bulgarian	PDO/PGI (1)	Wine produced from one variety of grapes, matured at least one year from November in the year of the harvest.
Розенталер (Rosenthaler)	Bulgarian	PDO (1)	Wine produced from recommended varieties of grapes with sugar content not less than 22 weight percent. The wine possesses an alcoholic strength of at least 11o. Its characteristics are notably due to the addition of grapes must or concentrated grapes must at least 30 days before the expedition.
Специална селекция (special selection)	Bulgarian	PDO (1)	Wine produced from one variety of grapes or is a blend, matured at least two years after the expiring date stated.in the product specification.
Специална резерва (special reserve)	Bulgarian	PDO (1)	Wine produced from one variety of grapes or is a blend, matured at least one year in oak barrels after the expiring date stated in the product specification.

CZECH REPUBLIC

a No protection is claimed on the term ‘sekt’.
Archivní víno	Czech	PDO (1)	Wine placed into the circulation at least three years after the year of harvesting.
Burčák	Czech	PDO (1)	Partially fermented grape must, where the actual alcohol content is higher than one volume percentage and lower than three fifths of the total alcohol content.
Klaret	Czech	PDO (1)	Wine produced from the black grapes without fermentation on skins.
Košer, Košer víno	Czech	PDO (1)	Wine which has been produced by the liturgical method in the sense of the rules of the Jewish Congregation.
Labín	Czech	PGI (1)	Wine from black grapes, which has been produced without fermentation on skins in the Czech wine region.
Mladé víno	Czech	PDO (1)	Wine offered for the consumption to final consumer at the latest by the calendar year end, in which the harvest of grapes used for the production of this wine was carried out.
Mešní víno	Czech	PDO (1)	Wine which has been produced by liturgical method and complies with the conditions for use during the liturgical acts within the framework of the Catholic Church celebration.
Panenské víno, Panenská sklizeň	Czech	PDO (1)	Wine origins from the first harvest of the vineyard; as the first harvest of the vineyard is considered the harvest carried out in the third year of vineyard plantation.
Pěstitelský sekta	Czech	PDO (4)	Sparkling wine classified by the Czech Agriculture and Food Inspection Authority, which complies with the requirements of the European Community regulations for the quality sparkling wine produced in specific region from the grapes from winegrower's vineyard.
Pozdní sběr	Czech	PDO (1)	Wine classified by the Czech Agriculture and Food Inspection Authority, produced from the grapes harvested on defined vineyard in the area concerned, the yield per hectare was not been exceeded, the grapes of which the wine has been produced, reached the sugar content 21o NM at least, wine harvesting and producing, with the exception of bottling, were carried out in the wine region concerned, the wine complies with the requirements regarding to the quality laid down by the implementing legal regulation.
Premium	Czech	PDO (1)	Wine with attributes of sorts — selection of grapes, selection of berries or selection of raisined berries was produced from the grapes, which were at least from the 30 % affected by the noble rot Botrytis cinerea P.
Rezerva	Czech	PDO (1)	Wine aged at least for period of 24 months in a wooden barrel and subsequently in a bottle, whereas at least 12 months for red wine and 6 months for white or rosé wine in a barrel.
Růžák, Ryšák	Czech	PDO (1)	Wine produced from the blend of grapes or grape must from white, if need be red or black grapes.
Zrálo na kvasnicích, Krášleno na kvasnicích, Školeno na kvasnicích	Czech	PDO (1)	Wine during the production was left on lees for a period of at least six months.

GERMANY

a No protection is claimed on the terms ‘Riesling’ and ‘Sekt’.
Affentaler	German	PDO (1)	Term of origin for red quality wine and Prädikatswein of the Blauer Spätburgunder wine grape variety from the Altschweier, Bühl, Eisental and Neusatz territories of the town of Bühl, Bühlertal, as well as the Neuweier territory of the town of Baden-Baden.
Badisch Rotgold	German	PDO (1)	Wine produced by blending (mixing) white wine grapes, also crushed, with red wine grapes which originates in the specified wine-growing zone Baden
Classic (Klassic)	German	PDO (1)	Red wine or white quality wine made exclusively from grapes from classical wine grape varieties typical of the region; the must used in production has a natural minimum alcoholic strength which is at least 1 % by volume higher than the natural minimum alcoholic strength prescribed for the wine-growing zone in which the grapes have been harvested; total alcoholic strength at least 11,5 % by volume; residual sugar content not exceeding 15 g/l and not exceeding twice the total acidity content; indication of a single wine grape variety, indication of vintage, but no indication of taste.
Ehrentrudis	German	PDO (1)	Statement of origin for quality and top-quality wine of the type of wine rosé wine from the Blauer Spätburgunder wine grape variety from the Tuniberg area.
Federweisser	German	PDO/PGI (1)	Partly-fermented grape must from Germany with geographical indication or other EU States; geographical indications borrowing from ‘vin de pays’ wine-growing zone; ‘Federweißer’: in the most common designation for partly-fermented grape must in view of regional diversity of designations.
Hock	German	PDO (1)	White wine with geographical indication from the Rhine wine-growing zone and a residual sugar content in the ‘medium-sweet’ range; history of the term: Hock is traditionally the Anglo-American designation for Rhine wine, and can be traced back to the place name ‘Hochheim’ (on the Main, Rheingau wine-growing zone).
Liebfrau(en)milch	German	PDO (1)	Traditional name of a white German quality wine, which consists of at least 70 per cent of a blend of Riesling, Silvaner, Müller-Thurgau or Kerner from the region Nahe, Rheingau, Rheinhessen or Pfalz. Residual sugar content within the range of ‘medium sweet’. Almost exclusively designed for exportation.
Riesling-Hochgewächsa	German	PDO (1)	White quality wine, exclusively produced from grapes of the wine grape variety Riesling, the must used for production has shown a natural alcoholic strength which is at least 1,5 % by volume higher than the natural minimum alcoholic strength prescribed for the specified wine-growing zone or the part of it in which the grapes have been harvested, and which has achieved a quality number of at least 3,0 in the quality test.
Schillerwein	German	PDO (1)	Wine from the specified wine-growing zone Württemberg; quality wine pale to bright red in colour, produced by blending (mixing) white wine grapes, also crushed, with red wine grapes, also crushed. ‘Schillersekt b.A.’ or ‘Schillerperlwein b.A.’ permissible if Schillerwein is the basic wine.
Weissherbst	German	PDO (1)	Quality wine produced in a specified wine-growing zone or Prädikatswein (wine with special attributes) which is produced from one single red wine grape variety and at least 95 per cent from light pressed must; the wine grape variety must be indicated in connection with the Weißherbst designation the same in type face, size and colour; may also be used with domestic quality sparkling wine produced from wine which may bear the designation ‘Weißherbst’.

GREECE

Αγρέπαυλη (Agrepavlis)	Greek	PDO/PGI (1, 3, 4, 8, 11, 15, 16)	Wines produced from grapes harvested in vineyards exploited by a holding, where there is a building characterised as ‘Agrepavlis’ and the wine making is carried out within this holding.
Αμπέλι (Ampeli)	Greek	PDO/PGI (1, 3, 4, 8, 11, 15, 16)	Wines produced exclusively from grapes harvested in vineyards exploited by a holding, and the wine making is carried out within this holding.
Αμπελώνας(ες) (Ampelonas (-ès))	Greek	PDO/PGI (1, 3, 4, 8, 11, 15, 16)	Wines produced exclusively from grapes harvested in vineyards exploited by a holding, and the wine making is carried out within this holding.
Αρχοντικό (Archontiko)	Greek	PDO/PGI (1, 3, 4, 8, 11, 15, 16)	Wines produced from grapes harvested in vineyards exploited by a holding, where there is a building characterised as ‘archontiko’ and the wine making is made within this holding.
Κάβα (Cava)	Greek	PGI (1, 3, 8, 11, 15, 16)	Wines aging under controlled conditions.
Από διαλεκτούς αμπελώνες (Grand Cru)	Greek	PDO (3, 15, 16)	Wines produced exclusively from grapes of selected vineyards, with special low yields per ha.
Ειδικά Επιλεγμένος (Grande réserve)	Greek	PDO (1, 3, 15, 16)	Selected wines aging for a specific time, under controlled conditions.
Κάστρο (Kastro)	Greek	PDO/PGI (1, 3, 4, 8, 11, 15, 16)	Wines produced from grapes harvested in vineyards exploited by a holding, where there is a building or ruins of historical Castle and the wine making is carried out in this holding.
Κτήμα (Ktima)	Greek	PDO/PGI (1, 3, 4, 8, 11, 15, 16)	Wines produced from grapes harvested in vineyards exploited by a holding, which is located within the relevant viticultural protected area.
Λιαστός (Liastos)	Greek	PDO/PGI (1, 3, 15, 16)	Wines produced from grapes left in the sun or shade for partial dehydration.
Μετόχι (Metochi)	Greek	PDO/PGI (1, 3, 4, 8, 11, 15, 16)	Wines produced from grapes harvested in vineyards exploited by a holding, which is located outside the monastery's area where the holding belongs.
Μοναστήρι (Monastiri)	Greek	PDO/PGI (1, 3, 4, 8, 11, 15, 16)	Wines produced from grapes harvested in vineyards that belong to a monastery.
Νάμα (Nama)	Greek	PDO/PGI (1)	Sweet wines used for the Holy Communion
Νυχτέρι (Nychteri)	Greek	PDO (1)	Wines of ‘Santorini’ PDO produced exclusively in the islands ‘Thira’ and ‘Thiresia’, aging in barrels for at least three months
Ορεινό κτήμα (Orino Ktima)	Greek	PDO/PGI (1, 3, 4, 8, 11, 15, 16)	Wines produced from grapes harvested in vineyards exploited by a holding, located in an altitude over 500 m
Ορεινός αμπελώνας (Orinos Ampelonas)	Greek	PDO/PGI (1, 3, 4, 8, 11, 15, 16)	Wines produced exclusively from grapes grown in vineyards located in an altitude over 500 m
Πύργος (Pyrgos)	Greek	PDO/PGI (1, 3, 4, 8, 11, 15, 16)	Wines produced from grapes harvested in vineyards exploited by a holding, where there is a building characterised as ‘Pyrgos’ and the wine making is carried out within this holding
Επιλογή ή Επιλεγμένος (Réserve)	Greek	PDO (1, 3, 15, 16)	Selected wines aging for a particular time, under controlled conditions
Παλαιωθείς επιλεγμένος (Vieille réserve)	Greek	PDO (3, 15, 16)	Selected liqueur wines aging for a particular time, under controlled conditions
Βερντέα (Verntea)	Greek	PGI (1)	Wine of traditional designation produced from grapes harvested in vineyards of the island of Zakynthos where also the wine making takes place
Vinsanto	Greek	PDO (1, 3, 15, 16)	Wine of ‘Santorini’ PDO produced in the complex of Santo Erini-Santorini of the islands of ‘Thira’ and ‘Thirasia’ from grapes left in the sun.

SPAIN

Amontillado	Spanish	PDO (3)	Liqueur wine (Vino generoso) of ‘Jerez-Xérès-Sherry’, ‘Manzanilla-Sanlúcar de Barrameda’, ‘Montilla-Moriles’ dry PDOs, of sharp aroma, countersunk, smooth and full to paladar, of color amber or gold, with acquired alcoholic strength between 16-22o. Aged during at least two years, by the system of ‘criaderas y soleras’, in oak container of maximum capacity of 1 000 l.
Añejo	Spanish	PDO/PGI (1)	Wines aged for a minimum period of twenty-four months in total, in wood container of oak of maximum capacity of 600 l or in bottle.
	Spanish	PDO (3)	Liqueur wine of ‘Malaga’ PDO aged between three to five years.
Chacolí-Txakolina	Spanish	PDO (1)	Wine of ‘Chacolí de Bizkaia-Bizkaiko Txakolina’, ‘Chacolí de Getaria-Getariako Txakolina’ and ‘Chacolí de Álava-Arabako Txakolina’ PDO elaborated fundamentally with the varieties Ondarrabi Zuri and Ondarrabi Beltza. Wine with an acquired alcoholic strength minimum of 9,5 % vol (11 % vol. for the white fermented in barrel), maximum of 0,8 mg/l of volatile acidity and maximum of 180 mg/l of total sulphurs (140 mg/l for the red ones)
Clásico	Spanish	PDO (3, 16)	Wines with more than 45 g/l of sweeten residual.	Chile
Cream	English	PDO (3)	Liqueur wine of ‘Jerez-Xérès-Sherry’, ‘Manzanilla-Sanlúcar de Barrameda’, ‘Montilla-Moriles’, ‘Málaga’ and ‘Condado de Huelva’ with at least 60 g/l of reducing matters of color of amber to mahogany. Aged during at least two years, by the system of ‘criaderas y soleras’ or by the one of ‘añadas’, in oak container.
Criadera	Spanish	PDO (3)	Liqueur wine of ‘Jerez-Xérès-Sherry’, ‘Manzanilla-Sanlúcar de Barrameda’, ‘Montilla-Moriles’, ‘Málaga’ and ‘Condado de Huelva’ which are aged by the system of ‘criaderas y soleras’, that is traditional in its zone
Criaderas y Soleras	Spanish	PDO (3)	Liqueur wine of ‘Jerez-Xérès-Sherry’, ‘Manzanilla-Sanlúcar de Barrameda’, ‘Montilla-Moriles’, ‘Málaga’ and ‘Condado de Huelva’, that uses scales of generally placed boots of oak superposed, and called ‘criaderas’, in which the wine of the year gets up on the superior scale of the system and is crossing the different scales or ‘criaderas’ by partial and successive transferences, in the course of a long period, until reaching the last scale or ‘solera’, where it concludes the aging process.
Crianza	Spanish	PDO (1)	Wines other than sparkling, semi-sparkling and liqueur wines, that fulfil the following conditions: red wines must have a minimum period of ageing of 24 months, of which they must remain al least 6 months in oak barrels of maximum capacity of 330 l. white and rosé wines must have a minimum period of ageing of 18 months, of which they must remain at least 6 months in oak barrels of the same maximum capacity.
Dorado	Spanish	PDO (3)	Liqueur Wines of ‘Rueda’ and ‘Malaga’ PDO with aging process.
Fino	Spanish	PDO (3)	Liqueur wine (vino generoso) of ‘Jerez-Xérès-Sherry’ and ‘Manzanilla Sanlúcar de Barrameda’, ‘Montilla Moriles’ PDO with the following qualities: straw-coloured, dry, slightly bitter, slight and fragant to the palate. Aged in ‘flor’ during at least two years, by the system of ‘criaderas y soleras’, in oak container of maximum capacity of 1 000 l.
Fondillón	Spanish	PDO (16)	Wine of ‘Alicante’ PDO, elaborated with grapes of the Monastrell variety, sobremature in stock and with exceptional conditions of quality and health. In the fermentation native leavenings are used solely and the acquired alcoholic strength (minimum of 16 % vol) shall be, in his totality, natural. Aged at least ten years in oak containers.
Gran reserva	Spanish	PDO (1)	Wines other than sparkling, semi-sparkling and liqueur that fulfil the following conditions: red wines must have a minimum period of ageing of 60 months, of which they shall remain al least 18 months in oak barrels of maximum capacity of 330 l, and in bottle the rest of this period. white and rosé wines must have a minimum period of ageing of 48 months, of which they shall remain at least 6 in oak barrels of the same maximum capacity and in bottle the rest of this period.
	Spanish	PDO (4)	The minimum period of ageing for sparkling wines of ‘Cava’ PDO, is 30 months, from ‘tiraje’ to ‘degüelle’.
Lágrima	Spanish	PDO (3)	Sweet wine of ‘Málaga’ PDO in whose elaboration the must leaks after treading of grapes without mechanical pressure. Its ageing must be done during, at least two years, by the system of ‘criaderas y soleras’ or by the one of vintage years, in oak container of maximum capacity of 1 000 l.
Noble	Spanish	PDO/PGI (1)	Wines aged during a minimum period of eighteen months in total, in oak barrels of maximum capacity of 600 l or in bottle.
	Spanish	PDO (3)	Liqueur wines of ‘Málaga’ PDO aged between two and three years.
Oloroso	Spanish	PDO (3)	Liqueur wine (vino generoso) of ‘Jerez-Xérès-Sherry’ and ‘Manzanilla Sanlúcar de Barrameda’, ‘Montilla Moriles’ which possesses the following qualities: much body, plenty and velvety, aromatic, energetic, dry or slightly led, of similar color to the mahogany, with acquired alcoholic strength between 16 and 22o. It has been aged during at least two years, by the system of ‘criaderas y soleras’, in oak container of maximum capacity of 1 000 l.
Pajarete	Spanish	PDO (3)	Sweet or semisweet wines of ‘Málaga’ PDO aged at least two years, by the system of ‘criaderas y soleras’ or by the one of ‘añadas’, in oak container of maximum capacity of 1 000 l.
Pálido	Spanish	PDO (3)	Liqueur wine (vino generoso) of ‘Condado de Huelva’ aged more than three years by biological aging process, with an acquired alcoholic strength of 15-17 % vol.
	Spanish	PDO (3)	Liqueur wine of ‘Rueda’ PDO aged at least four years, with the three last years in oak.
	Spanish	PDO (3)	Wine of ‘Málaga’ PDO from Pedro Ximenez and/or Moscatel varieties, without addition of ‘arrope’ (boiled must), withouth aging process.
Palo Cortado	Spanish	PDO (3)	Liqueur wine (vino generoso) of ‘Jerez-Xérès-Sherry’ and ‘Manzanilla Sanlúcar de Barrameda’, ‘Montilla Moriles’ whose organoleptic characteristics consists of the aroma of an amontillado and palate and colour similar to those of an oloroso, and with an acquired alcoholic strength between 16 and 22 percent. Aged in two phases: the first biological, under a film of ‘flor’, and the second oxidative.
Primero de Cosecha	Spanish	PDO (1)	Wine of ‘Valencia’ PDO harvested in the ten first days of the harvesting period and bottled inside of the thirty following days to finalise the same one, being obligatory to indicate in the label the harvest.
Rancio	Spanish	PDO (1, 3)	Wines that have followed a process of aging noticeably rusted, with abrupt changes of temperature in presence of air, or in wood package or crystal packages.
Raya	Spanish	PDO (3)	Liqueur wine (vino generoso) of ‘Montilla Moriles’ with possesses similar characteristics to ‘Oloroso’ wines but with less taste and aroma. Aged during at least two years, by the system of ‘criaderas y soleras’, in oak container of maximum capacity of 1 000 l
Reserva	Spanish	PDO (1)	Wines other than sparkling, semi-sparkling and liqueur wines, that fulfil the following conditions: red wines must have a minimum period of ageing of 36 months, of which they shall remain al least 12 months in oak barrels of maximum capacity of 330 l, and in bottle for the rest of this period. white and rosé wines must have a minimum period of ageing of 24 months, of which they shall remain at least six in oak barrels of the same maximum capacity and in bottle for the rest of this period.	Chile
Sobremadre	Spanish	PDO (1)	White wines of ‘Vinos de Madrid’ that, as a consequence of their special elaboration, contain carbon dioxide gas preceding of the own fermentation of musts with their ‘madres’ (stripped and squeezed grape)
Solera	Spanish	PDO (3)	Liqueur wine of ‘Jerez-Xérès-Sherry’, ‘Manzanilla-Sanlúcar de Barrameda’, ‘Montilla-Moriles’, ‘Málaga’ and ‘Condado de Huelva’ aged by the system of ‘criaderas y soleras’.
Superior	Spanish	PDO (1)	Wines obtained with at least 85 % of preferred varieties of the respective demarcated areas.	Chile South Africa
Trasañejo	Spanish	PDO (3)	Liqueur wine of ‘Málaga’ PDO aged more than five years.
Vino Maestro	Spanish	PDO (3)	Wine of ‘Málaga’ PDO, that comes from a very incomplete fermentation, because before it begins the must is added with a 7 % of wine alcohol. Thus the fermentation is very slow and it becomes paralyzed when the alcohol wealth is of 15-16o, being left about a 160-200 g/l of sugars without fermentation. Aged during at least two years, by the system of ‘criaderas y soleras’ or by the one of ‘añadas’, in oak container of maximum capacity of 1 000 l.
Vendimia Inicial	Spanish	PDO (1)	Wine of ‘Utiel–Requena’ made from grapes harvested in the ten first days of the harvesting period and presenting an alcoholic graduation between 10 and 11,5 percent in volume, being their youth the cause of their special attributes, between which a slight carbon dioxide gas loosening can be included.
Viejo	Spanish	PDO/PGI (1)	Wine aged thirty six months, with a rusted character noticeably due to the action of the light, oxygen, heat or of joint of these factors.
	Spanish	PDO (3)	Liqueur wine (vino generoso) of Condado de Huelva PDO, which possesses the following qualities: much body, plenty and velvety, aromatic, energetic, dry or slightly led, of similar color to the mahogany, with acquired alcoholic strength between 15 and 22o. It has been aged during at least 2 years, by the system of ‘criaderas y soleras’, in oak container of maximum capacity of 1 000 l.
Vino de Tea	Spanish	PDO (1)	Wine of the North subzone of the ‘La Palma’ PDO aged in wood packages of Pinus canariensis (‘Tea’) during a maximum time of six months. The acquired alcoholic strength is, for white wines, between 11-14,5 % vol, for ‘rosé’ ones, between 11-13 % vol and for red ones, between 12-14 % vol.

FRANCE

Ambré	French	PDO (3)	Article 7 of Decree of 29 December 1997: PDO ‘Rivesaltes’: in order to be entitled to the controlled designation of origin ‘Rivesaltes’ completed with the mention ‘ambré’, white wines must have grown on the property in an oxidising environment up to 1 September of the second year following the year of the crop.
Clairet	French	PDO (1)	PDO ‘Bourgogne’, ‘Bordeaux’: pale red wine or rosé wine.
Claret	French	PDO (1)	PDO ‘Bordeaux’: expression used to designate a pale red wine
Tuilé	French	PDO (3)	Article 7 of Decree of 29 December 1997: In order to be entitled to the controlled designation of origin ‘Rivesaltes’ completed with the mention ‘tuilé’, red wines must have grown on the property in an oxidising environment up to 1 September of the second year following the year of the crop.
Vin jaune	French	PDO (1)	PDO ‘Arbois’, ‘Côtes du Jura’, ‘L’Etoile’, ‘Château-Châlon’: wine product exclusively made with grape varieties layed down in the national regulation: slow fermentation, aging in oak barrel without topping up for a minimum duration of six years.
Château	French	PDO (1, 3, 4, 5, 6, 7, 8, 9, 15, 16)	Historical expression related to a type of area and to a type of wine and reserved to wines coming from an estate which really exists or which is called exactly by this word.	Chile
Clos	French	PDO (1, 3, 4, 5, 6, 7, 8, 9, 15, 16)		Chile
Cru artisan	French	PDO (1)	PDO ‘Médoc’, ‘Haut-Médoc’, ‘Margaux’, ‘Moulis’, ‘Listrac’, ‘St Julien’, ‘Pauillac’, ‘St Estèphe’ Expression related to the quality of a wine, to its history as well as to a type of area evoking a hierachy of merit between wines coming from a specific estate.
Cru bourgeois	French	PDO (1)	PDO ‘Médoc’, ‘Haut-Médoc’, ‘Margaux’, ‘Moulis’, ‘Listrac’, ‘Saint-Julien’, ‘Pauillac’, ‘Saint-Estèphe’: Expression related to the quality of a wine, to its history as well as to a type of area evoking a hierachy of merit between wines coming from a specific estate.	Chile
Cru classé, whether or not supplemented by Grand, Premier Grand, Deuxième, Troisième, Quatrième, Cinquième	French	PDO (1)	PDO ‘Barsac’, ‘Côtes de Provence’, ‘Graves’, ‘Saint-Emilion grand cru’, ‘Médoc’, ‘Haut-Médoc’, ‘Margaux’, ‘Pessac-Leognan’, ‘Saint Julien’, ‘Pauillac’, ‘Saint Estèphe’, ‘Sauternes’. Expression related to the quality of a wine, to its history as well as to a type of area evoking a hierachy of merit between wines coming from a specific estate.
Edelzwicker	German	PDO (1)	PDO ‘Alsace’ wines coming from one or more grape varieties as set in the specifications.
Grand cru	French	PDO (1, 3, 4)	Expression related to the quality of a wine, reserved to wines with protected designations of origin defined by Decree and when a collective use is made of this expression by incorporation to a designation of origin.	Chile Switzerland Tunisia
Hors d’âge	French	PDO (3)	PDO ‘Rivesaltes’, ‘Banyuls’: may be used for wines having undergone a maturing of a minimum of five years after their elaboration.
Passe-tout-grains	French	PDO (1)	PDO ‘Bourgogne’ coming from two grape varieties as set in the specifications.
Premier Cru	French	PDO (1)	Expression related to the quality of a wine, reserved to wines with protected designations of origin defined by Decree and when a collective use is made of this expression by incorporation to a designation of origin.	Tunisia
Primeur	French	PDO (1)	Wines whose date of marketing towards consumers is set on the third Thursday of November of the year of crop.
	French	PGI (1)	Wines whose date of marketing towards consumers is set on the third Thursday of October of the year of crop.
Rancio	French	PDO (1, 3)	PDO ‘Grand Roussillon’, ‘Rivesaltes’, ‘Rasteau’, ‘Banyuls’, ‘Maury’, ‘Clairette du Languedoc’: expression related to a type of wine and to a particular method of production of wine, reserved to some quality wines as a result of their age and of conditions regarding the terroir.
Sélection de grains nobles	French	PDO (1)	PDO ‘Alsace’, ‘Alsace Grand Cru’, ‘Condrieu’, ‘Monbazillac’, ‘Graves supérieur’, ‘Bonnezeaux’, ‘Jurançon’, ‘Cérons’, ‘Quarts de Chaume’, ‘Sauternes’, ‘Loupiac’, ‘Côteaux du Layon’, ‘Barsac’, ‘Sainte Croix du Mont’, ‘Côteaux de l’Aubance’, ‘Cadillac’: wine compulsorily élaborated from manually cropped vintages through successive selections. Aim of seeking the overmatured vintages, affected by noble rot or having undergone a concentration on vine.
Sur lie	French	PDO (1)	PDO ‘Muscadet’, ‘Muscadet Coteaux de la Loire’, ‘Muscadet-Côtes de Grandlieu’, ‘Muscadet-Sèvre et Maine’, ‘Gros Plant du Pays Nantais’: wine with particular specifications (such as yield, alcohol strengh) which stays on its lees up to 1 March of the year following the vintage year.
	French	PGI (1)	IGP ‘Vin de pays d’Oc’, ‘Vin de pays des Sables du Golfe du Lion’: wine with particular specifications which remains less than one winter in tun or barrel and stays on its lees till bottling.
Vendanges tardives	French	PDO (1)	PDO ‘Alsace’, ‘Alsace Grand Cru’, ‘Jurançon’: expression related to a type of wine and to a particular method of production, reserved to wines coming from overmatured vintages which respect defined conditions of density and of alcohometric strength.
Villages	French	PDO (1)	PDO ‘Anjou’, ‘Beaujolais’, ‘Côte de Beaune’, ‘Côtes de Nuits’, ‘Côtes du Rhône’, ‘Côtes du Roussillon’, ‘Mâcon’: expression related to the quality of a wine, reserved to wines with a designation of origin defined by Decree and when a collective use is made of this expression by incorporation to a designation of origin.
Vin de paille	French	PDO (1)	PDO ‘Arbois’, ‘Côtes du Jura’, ‘L’Etoile’, ‘Hermitage’: expression related to a method of elaboration which consists in a selection of grapes coming from grape varieties layed down in the national regulation, put to dry for a minimal period of six weeks on straw beds or on gratings or hung. Aging for a minimum of three years from the date of pressing including maturing under wood for a minimum of 18 months.

ITALY

Alberata or vigneti ad alberata	Italian	PDO (1)	Particular term related to the ‘Aversa’ wine typology. It is referred to the very ancient vine breeding tradition from which the product is obtained.
Amarone	Italian	PDO (1)	Exclusive historical term related to the production method of the ‘Valpolicella’ wine typology. It is used, since antiquity, to identify the place of origin of the wine produced following a specific production method, using raisined grapes, which is based on the total fermentation of sugars. This can explain the origin of the name ‘Amarone’. It is a quite particular and well known term that can identify the product by itself.
Ambra	Italian	PDO (3)	Term related to the production method and to the particular amber-yellow colour, more o less deep, of the ‘Marsala’ wine typology. Its particular colour originates from the long production method, which includes ageing and refinement, processes that imply significant oxide reductions of the polyphenols and colouring substances.
Ambrato	Italian	PDO (1, 3)	The term is related to the production method and to the particular amber colouring, more or less deep, which is typical of the ‘Malvasia from Lipari’ and ‘Vernaccia from Oristano’ typology wines. The particular colour results from the long production period, included ageing and refinement, methods which imply significant oxide reductions of the polyphenols and colouring substances.
Annoso	Italian	PDO (1)	Term related to ‘Controguerra’ wine typology. It is referred to the particular production method which implies raisined grapes and a compulsory ageing period into wooden containers for 30 months at least, before marketing and consumption of the final product.
Apianum	Latin	PDO (1)	Exclusive term assigned to ‘Fiano di Avellino’ wine. It is a term having classical origin. It means goodness of the grapes because they are largely appreciated by the ‘bees’ (‘api’ in Italian).
Auslese	German	PDO (1)	See traditional term ‘scelto’. Exclusive term assigned to ‘Caldaro’ and ‘Caldaro Classico — Alto Adige’ wines.
Buttafuoco	Italian	PDO (1, 6)	Exclusive term strictly related to the particular type of wine that originates from a sub-area of the ‘Oltrepò Pavese’ wines. It is used, since long time, to describe a real particular product which, according to the meaning of the word, is able to give out a ‘particular heat’.
Cannellino	Italian	PDO (1)	Exclusive term related to a type of ‘Frascati’ wines and to its production. It has been used for a long time in order to identify the type of wine above mentioned, produced by using a particular production process which allows to obtain a wine said ‘abboccato’, that is a wine slightly sweet and mouth-filling.
Cerasuolo	Italian	PDO (1)	Traditional and historical term, strictly related to the ‘Cerasuolo di Vittoria’ wines. It is the integral part of the DOCG name and it constitutes its non-geographical aspect. The term is related to its production as well as to its particular colour. The term is also traditionally used to describe another type of ‘Montepulciano d’Abruzzo’ wines, to whom it is strictly tied up.
Chiaretto	Italian	PDO/PGI (1, 3, 4, 5, 6)	Term connected to the production method and to the particular color of the related type of wine, extracted from black grapes.
Ciaret	Italian	PDO (1)	Exclusive term connected to ‘Monferrato’ wines, and related to the particular colour that the product has; its name traditionally means ‘light red’.
Château	French	PDO (1, 3, 4, 5, 6, 8, 15, 16)	Term related to the name of the wine-making undertaking, in case the grapes originate exclusively from it and the wine-making is carried out in the same undertaking.	Chile
Classico	Italian	PDO (1, 3,, 8, 11, 15, 16)	Term laid down in the Law no. 164/1992. It is reserved for non sparkling wines of the most ancient origin area to which an autonomous PDO regulation can be ascribed.	Chile
Dunkel	German	PDO (1)	Term connected to the production method and to the typical dark colour of the corresponding typology of ‘Trentino’ wines.
Fine	Italian	PDO (3)	Term strictly connected to one of the ‘Marsala’ typologies. It refers to the specific production method which implies a minimum ageing period of one year, 8 months at least of which inside wooden casks, at least.
Fior d’Arancio	Italian	PDO (1, 6)	Term connected to the two ‘Colli Euganei’ typologies: sparkling and ‘passito’ wines (i.e. extracted from raisined grapes). It refers to the production method and to the typical aromatic characteristics of the product, which is extracted from Muscat variety grapes produced through a careful production method.
Flétri	Italian	PDO (1)	Term connected to specific wine ‘Valle d’Aosta or Vallée d’Aoste’ DOC typologies. It refers to the production method and to the typical product characteristics, which are the result of a careful production method of partially dried grapes.
Garibaldi Dolce (or GD)	Italian	PDO (3)	Exclusive historical term connected to a specific ‘Marsala’ Superior DOC typology. At the beginning, the term was used in honour of Garibaldi who tasted this wine when landed in Marsala. He appreciated it for its characteristics due to the particular production process which implies a minimum ageing period of two years, at least, in wooden casks.
Governo all’uso toscano	Italian	PDO/PGI (1)	Initially, the term was tied up to ‘Chianti’ and ‘Chianti Classico’ PDO wines. Afterward its use was extended to ‘Colli della Toscana Centrale’ PGI wine which is produced in the same production area. It refers to the particular production process used in Tuscany, which implies the addition of dried grapes to the wine, at the end of the winter, dried grapes which raise an additional fermentation.
Gutturnio	Italian	PDO (1, 8)	Exclusive historical term connected to a type of wine which originates from a sub-area of the ‘Colli Piacentini’ wines. It refers to the production method of the above red wine, a very typical wine of a high quality level. In fact it was served in silver goblets of Roman origin, called ‘Gutturnium’.
Italia Particolare (or IP)	Italian	PDO (3)	Exclusive historical term connected to ‘Marsala fine’ wines. Originally ‘Marsala’ was exclusively produced for the national market.
Klassisch/Klassisches Ursprungsgebiet	German	PDO (1)	Traditional area of production of ‘Caldaro’‘Alto Adige’ (with designation Santa Maddalena and ‘Terlano’). (See definition of ‘Classico’).
Kretzer	German	PDO (1)	Term referred to the production method and to the typical rosé colour. The term is used for the corresponding ‘Alto Adige’, ‘Trentino’ and ‘Teroldego rotaliano’ wines typologies.
Lacrima	Italian	PDO (1)	Term strictly connected to the name ‘Lacrima di Morro d’Alba’ wine, the integral part of the name of this wine. It refers to the particular production method whose slight grapes pressing leads to a product of high quality level.
Lacryma Christi	Italian	PDO (1, 3, 4, 5)	Exclusive historical term strictly related to ‘Vesuvio’ wines. It was traditionally connected to some typologies of the above mentioned wines (both normal and liqueur/sparkling), which are produced through a particular production method implying a slightly grapes pressing that leads to a product of high quality level which owns religious connotations.
Lambiccato	Italian	PDO (1)	Exclusive term related to one of ‘Castel San Lorenzo’ wine typologies. It refers to the product type and to the particular production method, which employs Muscat grapes and which implies grapes maceration in controlled temperature inside specified containers, traditionally called ‘Lambicchi’.
London Particolar (or LP or Inghilterra)	Italian	PDO (3)	Exclusive historical term related to ‘Marsala Superiore’ wine typology. It is a term, or initials, traditionally used to describe a product intended for the English market. The use of the English language is traditional too, and it is stated by the product specification and by the rules fixed for ‘Marsala’ wines. In fact, it is a common knowledge that the importance and reputation of this denomination as a liqueur wine is due to the to the activity of both producers and English dealers who, since 1773, discovered Marsala, produced and marketed this extraordinary wine, allowing a vast knowledge all the world round, especially in England.
Occhio di Pernice	Italian	PDO (1)	Term related to some ‘Vin Santo’ wine typologies It refers to the production method and to the particular colour. In fact, the particular production method, based on utilisation of red grapes, allows the production of a very typical product with an extraordinary colour whose range goes from vivid to pale pink. It is a detail of the ‘Pernice’ eyes colour, the bird from which the wine gets its name.
Oro	Italian	PDO (3)	Term related to the specific ‘Marsala’ wines. It refers to the particular colour and to the production method that implies the prohibition to use cooked must. This allows to obtain a product of particular value with a golden color, more or less vivid.
Passito or Vino passito or Vino Passito Liquoroso	Italian	PDO/PGI (1, 3, 15, 16)	Term referred to the product type and to the corresponding production method. The terms ‘passito’ or ‘vino passito’, and ‘vino passito liquoroso’ are reserved for normal or liqueur wines, obtained from the fermentation of grapes through natural drying or in conditioned place according to the product specifications provisions. Law no. 82/2006 extended this term to overripe grapes wines.
Ramie	Italian	PDO (1)	Exclusive term connected to one of the ‘Pinerolese’ wine typologies. It refers to the product type and to the corresponding production method, based on partially dried grapes.
Rebola	Italian	PDO (1, 15)	Exclusive term connected to one of ‘Colli di Rimini’ wine typologies. It refers to the production method and to the product type, whose colour range goes from golden to amber and it is obtained from partially dried grapes.
Recioto	Italian	PDO (1, 4, 5)	Historical-traditional term closely connected to the name of three wines with designation of origin, produced in Veneto: PDO ‘Valpolicella’, ‘Gambellara’ and ‘Recioto di Soave’, designations belonging thus to production areas very near among them and having similar traditions, especially in the provinces of Verona and Vicenza. The origin of the name dates from the fifth century. At that time the bucolic writers defined as particularly valuable and renowned this wine whose production was limited to the province of Verona and whose name was originated from ‘Retia’, the mountain-hilly region that in ancient times extended across the veronese-trentino area until the comasco-valtellinese borders. Such term has been thus used since old times and it is still used to designate wines obtained thanks to the particular production method which implies grapes drying.
Riserva	Italian	PDO (1, 3, 4, 5, 15, 16)	Wines submitted to a certain ageing period, at least two years for red wines and one year for white wines, with further ageing in barrels, specifically established by the product specification. In addition to the ordinary modalities, the product specification must establish the obligation of the vintage year on the label as well as the rules for its maintaining in case of mixture of wines having different vintage years. The PDO of sparkling and liqueur wines typologies can use this term in accordance with the conditions established by the corresponding product specification and in accordance with the community law.
Rubino	Italian	PDO (1)	Term connected to the PDO ‘Cantavenna’. It is referred to the whole process and to the particular colour. The term ‘Rubino’ is moreover connected to the specific typology of the DOC wine ‘Teroldego Rotaliano’, ‘Trentino’ and ‘Garda Colli Mantovani’, and it is referred to the particular colour which the product assumes.
	Italian	PDO (3)	Term connected to the specific ‘Marsala’ wine typology. It is referred to the particular process which implies the prohibition to use cooked must. Moreover, this wine has a particular ruby-red colour which, after ageing, gains amber-coloured reflex.
Sangue di Giuda	Italian	PDO (4, 5, 8)	Exclusive historical traditional term connected to a wine typology produced in the Oltrepò Pavese territory. It has been used for a long time to designate a very distinguishing red-coloured product, sweet, sparkling or exuberant, palatable, i.e. it is so mellow indeed that the more you drink the more it can cheat you, as the famous apostle!!
Scelto	Italian	PDO (1)	Term connected to ‘Caldaro’, ‘Caldaro Classico — Alto Adige’ and ‘Colli del Trasimeno’ wines. It is referred to the specific product and to the corresponding production method, starting from the grapes choice (that is why we call it ‘chosen!’)
Sciacchetrà	Italian	PDO (1)	Historical-traditional term closely connected to the ‘Cinque Terre’. It is referred to the method used for obtaining the product, included grapes pressing and storage. In fact, the word exactly means ‘press and keep intact’, a methodology used for high quality products.
Sciac-trà	Italian	PDO (1)	Ditto as above (Schiacchetrà). In this case the difference can be ascribed to the term given to a specific typology.
Spätlese	German	PDO/PGI (1, 3, 15, 16)	See term ‘Late grape harvest’ used in the autonomous province of Bolzano.
Soleras	Italian	PDO (3)	Term connected to a specific liqueur wine typology called ‘Marsala’. It is referred to the product and to the specific production method which implies a minimum ageing period of five years at least in wooden barrels. Enrichment of cooked must or concentrated must is prohibited. The result is a pure, natural product which does not contain additional elements, not even those having wine origin except alcohol, of course, cause it is a liqueur wine.
Stravecchio	Italian	PDO (3)	Term exclusively connected to the unique ‘Virgin’ and/or ‘Soleras’ typology of ‘Marsala’. It is referred to the particular production method which implies a minimum ageing period of 10 years at least in wooden barrels.
Strohwein	Italian	PDO/PGI (1, 3, 11, 15, 16)	See traditional term ‘Passito’. It exactly means ‘wine from straw’. It referrs to the specific wine produced in the province of Bolzano and corresponds to a production method which implies grapes dried, after harvesting, over straw trellis according to the drying method established by the various product specifications.
Superiore	Italian	PDO (1, 3, 4, 5, 6, 8, 15, 16)	Wines having higher quality characteristics and whose production rules regulations are much stricter than others. In fact, the product specifications establish the following differences: (a) a minimum grapes natural alcoholic strength greater than 0,5° vol, at least; (b) a total consumption alcoholic strength greater than 0,5° vol, at least;	San Marino
Superiore Old Marsala	Italian	PDO (3)	Term related to ‘Marsala Superiore’ typology. It is referred to the specific product and to the particular production method which implies a minimum ageing period of two years, at least, in wooden barrels. It is a name which contains, moreover, an English term, traditional for a liqueur wine and ratified by both the product specification and by the law related to Marsala wines. The importance and prestige of this denomination is due to the activity of both producers and English dealers who, since 1773, discovered, produced and marketed this particular wine, allowing a vast knowledge all the world round, especially in England.
Torchiato	Italian	PDO (1)	Exclusive term connected to ‘Colli di Conegliano — Torchiato di Fregona’ wines. It refers to the particular characteristics of the product which is obtained thanks to a thorough production method which implies a soft press of the grapes themselves.
Torcolato	Italian	PDO (1)	Exclusive term related to a specific wine typology called ‘Breganze’. It refers to the particular characteristics of the product which is obtained through a careful production method which implies the use of partially dried grapes. Grapes, once harvested, were hung up to trellis which were consequently weaved and eventually re-hung-up. In this way grapes were submitted to the drying process.
Vecchio	Italian	PDO (1, 3)	Term related to ‘Rosso Barletta’, ‘Aglianico del Vuture’, ‘Marsala’ and ‘Falerno del Massico’ wines. It refers to the conditions of ageing and to the subsequent ageing and refinement of the product.
Vendemmia Tardiva	Italian	PDO/PGI (1, 3, 15, 16)	Term related to the particular typology of the product which implies a late grape harvest. The following ageing status of the grapes on the plant itself and the related grapes drying, in the various environmental and weather conditions, yield an extraordinary product with particular regard to sugar content and aroma. The result is a very extraordinary wine. These wines are also qualified as dessert wines or ‘meditation’ wines.
Verdolino	Italian	PDO/PGI (1)	Term related to the production method and to the particular green colour.
Vergine	Italian	PDO (1, 3)	Term related to the ‘Marsala’ wines. It refers to the specific product and to the particular production method which implies a minimum ageing period of five years at least, in wooden barrels, as well as the prohibition on the addition of cooked or concentrated must. That means that the product is pure, natural, without additional components, not even those of vine origin, except the alcoholic tax which is endemic for a liqueur wine. Such a term is, moreover, related to ‘Bianco Vergine Valdichiana’ wines. It is related to the traditional production method which implies a fermentation without peel which yields pure and natural the final product.
Vermiglio	Italian	PDO (1)	It is related to ‘Colli dell’Etruria Centrale’ wines. It refers both to the particular quality characteristics and to the particular colour.
Vino Fiore	Italian	PDO (1)	Term related to the particular production method of some white and rosé wines. Method which implies a light grape pressing so that the result is a particular delicate taste able to arouse the best side of the wine, i.e. the ‘flower’
Vino Novello or Novello	Italian	PDO/PGI (1, 8)	The term is related to the particular production method and to the production period which, for marketing and consumption, is fixed on 6 November of every grape harvest year.
Vin Santo or Vino Santo or Vinsanto	Italian	PDO (1)	Historical-traditional term related to some wines produced in regions Toscana, Marche, Umbria, Emilia Romagna, Veneto and Trentino Alto Adige. It refers to the particular wine typology and to the corresponding and complex production method which implies storage and wine grapes drying in suitable and aerated places for a long ageing period into traditional wooden containers. With regard to the origin of the term, numerous hypothesis have been formulated, most of them are connected to the Middle Age. The most reliable is strictly connected to the religious value of wine. This wine was considered quite extraordinary and boasted miraculous virtues. It was commonly used when celebrating the Saint Mass and this can explain the term ‘Saint wine’ (vinsanto). The term is still in use and it is mentioned in detail in the PDO' specifications, a typology which is largely known and appreciated all over the world.
Vivace	Italian	PDO/PGI (1, 8)	Term related to the production method and to the corresponding product obtained. This wine owns a fizz, because of the carbon dioxide contained and which is the result of an exclusive and natural fermentation process.

CYPRUS

Αμπελώνας (-ες) (Ampelonas (-es)) (Vineyard(-s))	Greek	PDO/PGI (1, 3, 4, 5, 6, 8, 9, 15, 16)	Wine made from grapes harvested in vineyards of at least 1 hectare, belonging to an agricultural holding. The winemaking is entirely carried out on the holding within the district area. WPC — Board act 6/2006 (EC382/2007, L95, 5.4.2007)
Κτήμα (Ktima) (Domain)	Greek	PDO/PGI (1, 3, 4, 5, 6, 8, 9, 15, 16)	Wine made from grapes harvested in vineyards of at least 1 hectare, belonging to an agricultural holding. The winemaking is entirely carried out on the holding. WPC — Board act 6/2006 (EC382/2007, L95, 5.4.2007)
Μοναστήρι (Monastiri) (Monastery)	Greek	PDO/PGI (1, 3, 4, 5, 6, 8, 9, 15, 16)	Wine made from grapes harvested in vineyards of at least 1 hectare, belonging to an agricultural holding. In the same agricultural area there is a monastery. The winemaking is entirely carried out on that holding. WPC — Board act 6/2006 (EC382/2007, L95, 5.4.2007)
Μονή (Moni) (Monastery)	Greek	PDO/PGI (1, 3, 4, 5, 6, 8, 9, 15, 16)

LUXEMBOURG

Château	French	PDO (1)	Term related to the name of the holding provided the grapesoriginate exclusively from it and the wine-making is carried out by this holding.	Chile
Grand premier cru	French	PDO (1)	Wines allowed to the national seal ‘Marque nationale’ can also carry one of the additional quality designations: ‘Vin classé’, ‘Premier cru’ or ‘Grand premier cru’, which have been used since 1959. These designations are awarded the individual wine after tasting by an official committee, which rates the wines on a 20-point scale: wines that score less than 12 points are denied an official classification and may not display the ‘Marque nationale — appellation contrôlée’, wines that score a minimum of 12,0 points are officially recognised as ‘Marque nationale — appellation contrôlée’, wines that score a minimum of 14,0 points are allowed the designation ‘Vin classé’ in addition to ‘Marque nationale — appellation contrôlée’, wines that score a minimum of 16,0 points are allowed the designation ‘Premier cru’ in addition to ‘Marque nationale — appellation contrôlée’, wines that score a minimum of 18,0 points are allowed the designation ‘Grand premier cru’ in addition to ‘Marque nationale — appellation contrôlée’.
Premier cru				Tunisia
Vin classé
Vendanges tardives	French	PDO (1)	Designates a late harvest wine produced from only one of the varieties Auxerrois, Pinot blanc, Pinot gris, Riesling or Gewürztraminer. The grapes shall be harvested manually and the natural alcoholic strength by volume for Riesling is laid down to a minimum of 95 degrees Oechsle and 105 degrees Oechsle for the other varieties. (Government regulation of 8 January 2001)
Vin de glace	French	PDO (1)	Designates an ice wine made from grapes harvested manually in a frozen state at temperatures of less than or equal to -7 °C. Only the grapes of the varieties Pinot blanc, Pinot gris and Riesling may be used for the vinification and the must shall have a minimum of natural alcoholic strength by volume of 120 degrees Oechsle. (Government regulation of 8 January 2001)
Vin de paille	French	PDO (1)	Designates a straw wine made from grapes of one of the varieties Auxerrois, Pinot blanc, Pinot gris or Gewürztraminer. The grapes shall be harvested manually and spread out on mats of straw for drying during at least two months. The straw may be replaced by modern racks. The grapes shall have a minimum natural alcoholic strength by volume of 130 degrees Oechsle. (Government regulation of 8 January 2001)

HUNGARY

Aszú (3)(4)(5)(6) puttonyos	Hungarian	PDO (1)	Wine made by pouring new wine, must or new wine in fermentation onto botritysed (aszú) berries, aged for at least three years (two year in barrel). The levels of sugar and sugar free content are also set. It can only be used with the PDO Tokaji.
Aszúeszencia	Hungarian	PDO (1)
Bikavér	Hungarian	PDO (1)	Red wine from three varieties at least, aged in wooden cask for 12 months at least, further specifications can be set by local regulations. It can only be produced in Eger (PDOs: ‘Egri Bikavér’, ‘Egri Bikavér Superior’) or in Szekszárd (PDO: ‘Szekszárdi Bikavér’).
Eszencia	Hungarian	PDO (1)	The juice of botritysed (aszú) berries which runs off naturally from the vats in which they are collected during harvesting. Residual sugar content: 450 g/l at least. Sugar free extract: 50 g/l at least. It can only be used with the PDO ‘Tokaji’.
Fordítás	Hungarian	PDO (1)	Wine made by pouring wine onto pressed aszú pulp of the same vintage, aged for at least two years (one year in barrel). It can only be used with the PDO Tokaji.
Máslás	Hungarian	PDO (1)	Wine made by pouring wine onto lees of Tokaji Aszú wine of the same vintage, aged for at least two years (one year in barrel).
Késői szüretelésű bor	Hungarian	PDO/PGI (1)	Late harvest. The sugar content of the must is at least 204,5 g/l
Válogatott szüretelésű bor	Hungarian	PDO/PGI (1)	Wine made of selected berries. The sugar content of the must at least 204,5 g/l
Muzeális bor	Hungarian	PDO/PGI (1)	Wine aged in bottle at least for five years.
Siller	Hungarian	PDO/PGI (1)	Red wine with very bright colour due to short maceration time
Szamorodni	Hungarian	PDO (1)	Wine made of both botrytised (aszú) and healthy berries, aged for at least two years (one year in barrel). The must contains at least 230,2 grams of sugar per litre. It can only be used with the PDO 'Tokaji.

AUSTRIA

Ausstich	German	PDO/PGI (1)	Wine must be made from grapes of a single harvest year and must be labelled with information about the selection criteria.
Auswahl	German	PDO/PGI (1)	Wine must be made from grapes of a single harvest year and must be labelled with information about the selection criteria.
Bergwein	German	PDO/PGI (1)	Wine is made from grapes grown in terraces or steep slopes vinyards with a slope of more than 26 %.
Klassik/Classic	German	PDO (1)	Wine must be made from grapes of a single harvest year and must be labelled with information about the selection criteria.
Heuriger	German	PDO/PGI (1)	Wine must be sold to the retailer until the end of December which is following the harvest of the grapes and must be sold to the consumer until the end of following March.
Gemischter Satz	German	PDO/PGI (1)	Wine must be a mixture of different white wine varieties or red wine varieties.
Jubiläumswein	German	PDO/PGI (1)	Wine must be made from grapes of a single harvest year and must be labelled with information about the selection criteria.
Reserve	German	PDO (1)	Wine must have a minimum alcohol content of 13 % vol. For red wine the quality wine check number can be applied not before 1 November following the harvest year; for white wines not before 15 March following the harvest year.
Schilcher	German	PDO/PGI (1)	Wine must be produced in the Steiermark only from grapes of the variety ‘Blauer Wildbacher’ grown in the wine growing region Steirerland.
Sturm	German	PGI (1)	Partly fermented grape must with a minimum alcohol content of 1 % vol. Sturm must be sold between August and December of the harvest year and must fermentate while being sold.

PORTUGAL

a The terms ‘Ruby’, ‘Tawny’ and ‘Vintage’ are used in combination with the South African geographical indication ‘CAPE’.
Canteiro	Portuguese	PDO (3)	The wine is fortified after fermentation and stored in cask, aged for a minimal period of two years, and must appear on a specific current account and cannot be bottled with less than three years. [Portaria no 125/98 de 24.7.1998]
Colheita Seleccionada	Portuguese	PDO (1)	Term reserved for wine with a geographical indication or designation of origin, packed in glass bottles, of distinctive organoleptic characteristics, an actual alcoholic strength higher by at least 1 % vol than the legally fixed minimum, must appear on a specific current account and being mandatory the indication of the harvest year. [Portaria no 924/2004, de 26.7.2004]
Crusted/Crusting	English	PDO (3)	Port Wine of exceptional organoleptic characteristics, red and full-bodied at the time of bottling, of fine aroma and taste obtained by blending of wines from several years in order to achieve complementarily of organoleptic characteristics, that will lead to the formation of deposit (crust) on the wall of the bottle where part of the stage is made and recognised by Port and Douro Wine Institute with entitled to use the designation. [Regulamento no 36/2005, de 18.4.2005]
Escolha	Portuguese	PDO (1)	Term reserved for wine with a geographical indication or designation of origin, packed in glass bottles, of distinctive organoleptic characteristics, and must appear on a specific current account. [Portaria no 924/2004, de 26.7.2004]
Escuro	Portuguese	PDO (3)	Wine with a profoundly aromatic intensity resultant of a balance of orange and brownish colors predominating the last, due to the oxidation of the wine coloring matter and the migration of extracted material from the cask. [Portaria no 125/98 de 24.7.1998]
Fino	Portuguese	PDO (3)	Quality and elegant wine with perfect balance in the freshness of acids, body maturity and the aroma body developed with ageing in the cask. [Portaria no 125/98 de 24.7.1998]
Frasqueira	Portuguese	PDO (3)	Wine where the designation is associated with the harvest year, and the product must be obtained from traditional varieties with a minimum of 20 years of ageing, presenting distinctive quality and must appear on a specific current account, before and after bottling. [Portaria no 125/98 de 24.7.1998]
Garrafeira	Portuguese	PDO/PGI (1, 3)	1. Term reserved for wine with a geographical indication or designation of origin, associated with the harvest year, with distinctive organoleptic characteristics, being, for the red wine, a minimum ageing of 30 months, of which at least 12 months in glass bottles and, for white or rosé, a minimum ageing of 12 months, of which at least six months in glass bottles and must appear on a specific current account. [Portaria no 924/2004, de 26.7.2004] 2. Port Wine that, after a stage in wood casks, is packed in glass containers for a minimum period of eight years, after which it will be bottled. [Regulamento no 36/2005, de 18.4.2005]
Lágrima	Portuguese	PDO (3)	Port Wine whose degree of sweetness must correspond to a density of 1034 to 1084 at 20o C. [Decreto-Lei no 166/86, de 26.6.1986]
Leve	Portuguese	PDO (1, 3)	1. Term reserved for the Estremadura Regional Wine that has the minimum natural alcoholic strength required for the wine growing zone in question, an actual alcoholic strength maximum of 10 % vol, a fixed acidity expressed in terms of tartaric acid, equal to, or higher than 4,5 g/l, a maximum pressure of 1 bar and the remaining analytical parameters being in agreement with the values defined for wine with geographical indication in general. [Portaria no 1066/2003, de 26.9.2003] 2. Term reserved for the Ribatejano Regional Wine that has a minimum natural alcohol strength required for the wine growing zone in question, an actual alcoholic strength maximum of 10,5 % vol, a fixed acidity expressed in terms of tartaric acid, equal to, or higher than 4 g/l, a maximum pressure of 1 bar and the remaining analytical parameters being in agreement with the values defined for wine with geographical indication in general. [Portaria no 424/2001, de 19.4.2001]
Nobre	Portuguese	PDO (1)	Term reserved to designation of origin Dão that meets the conditions set out in the statute of the Region of Dão Wine. [Decreto-Lei no 376/93, de 5.11.1993]
Reserva	Portuguese	PDO (1, 3, 4)	1. Term reserved for wine with a geographical indication and designation of origin, packed in glass bottles, associated with the harvest year, of distinctive organoleptic characteristics, an actual alcoholic strength higher than the minimum legally fixed by at least 0,5 % vol, must appear on a specific current account. 2. Term reserved for quality sparkling wine, sparkling wine with a geographical indication and designation of origin, having between 12 and 24 months of bottling before the racking method, disgorging or wine lees removal. 3. Term reserved for liqueur wine with a geographical indication and designation of origin, packed in glass bottles, associated with the harvest year, which can not be marketed with less than three years, must appear on a specific current account. [Portaria no 924/2004, de 26.7.2004] 4. Port Wine with distinctive organoleptic characteristics, displaying aroma and flavour complexity, obtained by the blending of wines of various degrees of stage, giving it specific organoleptic characteristics. [Regulamento no 36/2005, de 18.4.2005]
Velha reserva (ou grande reserva)	Portuguese	PDO (1, 3)	Term reserved for quality sparkling wine, sparkling wine with a geographical indication and designation of origin, having more than 36 months of bottling before the racking method, disgorging or wine lees removal. [Portaria no 924/2004, de 26.7.2004]
Ruby	English	PDO (3)	Port Wine that appears red or full red coloured. Are wines in which the winemaker looks to restrain the evolution of their deep red colour and maintain the fruit and strength of a young wine. [Regulamento no 36/2005, de 18.4.2005]	South Africaa
Solera	Portuguese	PDO (3)	Wine associated with a harvest date which is the basis of the lot, taking up each year for bottling an amount not exceeding 10 % of the stock, quantity which is replaced by another quality wine. The maximum of allowed additions is 10, after which all the wine then existing could be bottled at once. [Portaria no 125/98 de 24.7.1998]
Super reserva	Portuguese	PDO (4)	Term reserved for quality sparkling wine, sparkling wine with a geographical indication and designation of origin having between 24 and 36 months of bottling before the racking method, disgorging or wine lees removal. [Portaria no 924/2004, de 26.7.2004]
Superior	Portuguese	PDO (1, 3)	1. Term reserved for wine with a geographical indication and designation of origin packed in glass bottles, of distinctive organoleptic characteristics, an actual alcoholic strength higher than the legally fixed minimum by, at least 1 % vol, and must appear on a specific current account. 2. Term reserved for liqueur wine with geographical indication and designation of origin, packed in glass bottles, cannot be marketed with less than five years, must appear on specific current account. [Portaria no 924/2004, de 26.7.2004]
Tawny	English	PDO (3)	Red Port Wine having staged in wood for a minimum of seven years. Are obtained from lots of different wines that have aged for different lengths of time in casks or in vats. With age, the colour of the wines slowly develops into tawny, medium tawny or light tawny, with a bouquet of dried fruits and wood; the older the wine, the stronger these aromas. [Regulamento no 36/2005, de 18.4.2005]	South Africaa
Vintage, whehter or not supplemented by Late Bottle (LBV) or Character	English	PDO (3)	Port Wine with high quality organoleptic characteristics, from a single harvest, red and full-bodied at the time of approval, fine aroma and taste, recognised by Port and Douro Wine Institute with entitled to use the designation. The adoption of the name ‘Late Bottled Vintage’ or ‘LBV’ starts in the fourth year following the year of harvest, and the last bottling can be made until 31 December of the sixth year following the year of their harvest. [Regulamento no 36/2005, de 18.4.2005]
Vintage	English	PDO (3)	Port Wine with exceptional organoleptic characteristics, from a single harvest, red and full-bodied at the time of approval, very fine aroma and taste, recognised by Port and Douro Wine Institute with entitled to use the designation and corresponding date. The adoption of the name ‘Vintage’ starts in the second year following the harvest year and the last bottling must be made until 30 July of the third year from its harvest. The marketing can only take place from 1 May of the second year from its harvest. [Regulamento no 36/2005, de 18.4.2005]	South Africaa

ROMANIA

Rezervă	Romanian	PDO/PGI (1)	Wine matured at least 6 month in oak vessel and aged in bottle at least six months.
Vin de vinotecă	Romanian	PDO (1, 15, 16)	Wine matured at least one year in oak vessel and aged in bottle at least four years.

SLOVAKIA

Mladé víno	Slovakian	PDO (1)	Wine has to be bottled before the end of the calendar year, which was the year of harvesting the grapes used for production of the wine. Putting wine into circulation is allowed from the first Monday in November in the same vintage year.
Archívne víno	Slovakia	PDO (1)	Wine has matured at least three years after harvesting the grapes used for producing the wine.
Panenská úroda	Slovakia	PDO (1)	Grapes used for production were from the first harvest of a vineyard. The first harvest is to be the one from the third year, forth at latest, after planting.

SLOVENIA

Mlado vino	Slovenian	PGI/PGO (1)	Wine which can be put on a market not before 30 days after harvest and only until 31 January.
Explanatory notes: (1) PDO (protected designation of origin) or PGI (protected geographical indication), supplemented by the reference to the categories of grapevine products as referred to in Annex IV of Regulation (EC) No 479/2008. (2) Words in italics are only for information or explanatory purposes, or both and are not subject to the provisions of Article 3 of this Regulation. Since they are indicative, in no circumstances are they substitutable for the relevant national legislations.