PART DU.K. LIMITS AND CONDITIONS FOR THE SWEETENING OF WINES
1.The sweetening of wine may be authorised only if carried out using one or more of the following products:U.K.
(b)
concentrated grape must;
(c)
rectified concentrated grape must.
The total alcoholic strength by volume of the wine in question may not be increased by more than 4 % vol.
2.The sweetening of imported wines intended for direct human consumption and bearing a geographical indication is forbidden within the territory of the Union. The sweetening of other imported wines shall be subject to the same conditions as wines produced in the Union.U.K.
3.The sweetening of a wine bearing a protected designation of origin may be authorised by a Member State only if it is carried out:U.K.
(a)
in accordance with the conditions and limits laid down in this Annex;
(b)
within the region in which the wine was produced or within an area in immediate proximity.
The grape must and concentrated grape must referred to in point 1 must originate in the same region as the wine for the sweetening of which it is used.
4.The sweetening of wines shall be authorised only at the production and wholesale stages.U.K.