ANNEX VIU.K.QUALITY WINE PSR

F.Vinification and manufacturing methodsU.K.

1.The specific vinification and manufacturing methods used for obtaining quality wines psr shall be laid down for each of those wines by Member States.U.K.

2.Where weather conditions have made it necessary in one of the wine-growing zones referred to in point E, the Member States concerned may permit an increase in the (actual or potential) natural alcoholic strength by volume of fresh grapes, grape must, grape must in fermentation, new wine still in fermentation and wine, suitable for yielding quality wine psr, with the exception of products intended for processing into quality liqueur wine psr. The increase may not exceed the limits laid down in paragraph 3 of point C of Annex V.U.K.

3.In years when weather conditions have been exceptionally unfavourable, it may be decided that the increase in alcoholic strength provided for in paragraph 2 may attain the limits laid down in paragraph 4 of point C of Annex V. Such authorisation shall not prejudice the possibility of a similar authorisation for table wines as provided for in that paragraph.U.K.

4.The increase in natural alcoholic strength by volume may be effected only in accordance with the methods and conditions referred to in point D of Annex V, excepting paragraph 7 thereof. However, Member States may exclude the use of concentrated grape must.U.K.

5.The total alcoholic strength by volume of quality wines psr shall not be less than 9 % vol. However, [F1for Dolenjska quality wines psr originating in Slovenia which are described in accordance with Slovenia provisions as ‘Cviček PTP’ and] for certain white quality wines psr appearing on a list to be adopted that have undergone no enrichment, the minimum total alcoholic strength by volume shall be 8,5 % vol. This paragraph shall not apply to quality sparkling wines psr and quality liqueur wines psr.U.K.

Textual Amendments