(p. m.)
(p. m.)
(Article 4(1) of this Regulation)
Aleatico N
Ασύρτικο (Assyrtiko)
Bourboulenc B
Brachetto N
Clairette B
Colombard B
Csaba gyöngye B
Cserszegi fűszeres B
Freisa N
Gamay N
Gewürztraminer Rs
Girò N
Γλυκερίθρα (Glykerythra)
Huxelrebe
Irsai Olivér B
Macabeu B
All the malvoisies
Mauzac blanc and rosé
Monica N
Μοσχοφίλερο (Moschofilero)
Müller-Thurgau B
All the muscatels
Nektár
Pálava B
Parellada B
Perle B
Piquepoul B
Poulsard
Prosecco
Ροδίτης (Roditis)
Scheurebe
Torbato
Zefír B
(Article 4(2) of this Regulation)
Notwithstanding point K(10)(a) of Annex VI, quality sparkling wines psr of the aromatic type may be produced by using as constituents of the cuvée wines obtained from grapes of the ‘Prosecco’ vine variety harvested in the specified regions of the designations of origin Conegliano-Valdobbiadene and Montello e Colli Asolani.
The maximum limits applying to the use of the substances referred to in Annex IV to Regulation (EC) No 1493/1999 in accordance with the conditions laid down therein are as follows:
| a These products may also be used in combination, up to an overall limit of 1 g/l, without prejudice to the 0,2 g/l limit set above. | ||
| b These products may also be used in combination, up to an overall limit of 1 g/l, without prejudice to the 0,2 g/l limit set above. | ||
| c Where added to both the must and the wine, the total quantity must not exceed the limit of 500 mg/l. | ||
| d Where added to both the must and the wine, the total quantity must not exceed the limit of 500 mg/l. | ||
| Substances | Use with fresh grapes, grape must, grape must in fermentation, grape must in fermentation obtained from raisined grapes, concentrated grape must and new wine still in fermentation | Use with grape must in fermentation intended for direct human consumption as such, wine suitable for producing table wine, sparkling wine, aerated sparkling wine, semi-sparkling wine, aerated semi-sparkling wine, liqueur wine and quality wines psr |
|---|---|---|
| Preparations of yeast cell wall | 40 g/hl | 40 g/hl |
| Carbon dioxide | maximum content in wine thus treated: 2 g/l | |
| L-ascorbic acid | 250 mg/l | 250 mg/l; the maximum content in wine thus treated must not exceed 250 mg/l |
| Citric acid | maximum content in wine thus treated: 1 g/l | |
| Metatartaric acid | 100 mg/l | |
| Copper sulphate | 1 g/hl provided the copper content of the product thus treated does not exceed 1 mg/l | |
| Charcoal for oenological use | 100 g dry weight per hl | 100 g dry weight per hl |
| Nutritive salts: diammonium phosphate or ammonium sulphate | 1 g/l (expressed in salt)a | 0,3 g/l (expressed in salt) for the preparation of sparkling wine |
| Ammonium sulphite or ammonium bisulphite | 0,2 g/l (expressed in salt)b | |
| Growth factors: thiamine in the form of thiamine hydrochloride | 0,6 mg/l (expressed in thiamine) | 0,6 mg/l (expressed in thiamine) for the preparation of sparkling wine |
| Polyvinylpolypyrrolidone | 80 g/hl | 80 g/hl |
| Calcium tartrate | 200 g/hl | |
| Calcium phytate | 8 g/hl | |
| Lysozyme | 500 mg/lc | 500 mg/ld |
| Dimethyldicarbonate | 200 mg/l; residues not detectable in the wine placed on the market | |
Calcium tartrate is added to wine as a technological adjuvant to assist the precipitation of tartar and help the tartaric stabilisation of the wine by reducing the final potassium hydrogen tartrate and calcium tartrate concentrations.
The maximum dose is fixed in Annex IV hereto.
Where calcium tartrate is added, the wine must be shaken and cooled and the crystals formed must be separated by physical processes.
| Loss on drying: | Less than 10 % |
| Heavy metals: | Less than 30 ppm |
| Pb: | Less than 10 ppm |
| As: | Less than 3 ppm |
| Total coliforms: | Absent |
| Escherichia coli | Absent in 25 g sample |
| Salmonella spp: | Absent in 25 g sample |
| Aerobic count: | Less than 5 × 104 cells/g |
Lactic bacteria, the use of which is provided for in point 1(q) and point 3(z) of Annex IV to Regulation (EC) No 1493/1999, must belong to the genera Leuconostoc, Lactobacillus and/or Pediococcus. They must convert the malic acid in must or wine into lactic acid and not affect the taste. They must have been isolated from grapes, must, wine or products made from grapes. The name of the genus and species and the reference of the strain must be shown on the label, with the origin and the strain breeder.
Prior authorisation must be obtained for genetic manipulation of lactic bacteria.
They must be used in liquid or frozen form or as a powder obtained by lyophilisation, in pure culture or associated culture.
The carrier medium for a preparation of immobilised lactic bacteria must be inert and must be permitted for use in winemaking.
the same requirements as regards screened substances as in other oenological preparations, and heavy metals in particular.
the level of revivifiable lactic bacteria must be 108/g or 107/ml or more;
the level of lactic bacteria of a species different from the strain or strains indicated must be less than 0,01 % of the total revivifiable lactic bacteria;
the level of aerobic bacteria must be less than 103 per gram of powder or per millilitre;
the total yeast content must be less than 103 per gram of powder or per millilitre;
the mould content must be less than 103 per gram of powder or per millilitre.
Additives used in preparing the culture or reactivation of lactic bacteria must be substances permitted for use in foodstuffs and must be mentioned on the label.
The manufacturer must indicate the date on which the product left the factory.
The manufacturer must indicate instructions for use or the reactivation method.
The storage conditions must be clearly marked on the label.
lactic bacteria: medium A1, B2 or C3 with the utilisation method for the strain as indicated by the producer,
aerobic bacteria: Bacto-Agar medium,
yeasts: Malt-Wickerham medium,
mould: Malt-Wickerham or Czapeck medium.
| Yeast extract | 5 g |
| Meat extract | 10 g |
| Trypsic peptone | 15 g |
| Sodium acetate | 5 g |
| Ammonium citrate | 2 g |
| Tween 80 | 1 g |
| Manganous sulphate | 0,05 g |
| Magnesium sulphate | 0,2 g |
| Glucose | 20 g |
| Water to make up | 1 000 ml |
| pH | 5,4 |
| Tomato juice | 250 ml |
| Difco-yeast extract | 5 g |
| Peptone | 5 g |
| L-malic acid | 3 g |
| Tween 80 | 1 drop |
| Manganous sulphate | 0,05 g |
| Magnesium sulphate | 0,2 g |
| Water to make up | 1 000 ml |
| pH | 4,8 |
| Glucose | 5 g |
| Tryptone Difco | 2 g |
| Peptone Difco | 5 g |
| Liver extract | 1 g |
| Tween 80 | 0,05 g |
| Tomato juice diluted 4,2 times filtered with Whatman No 1 | 1 000 ml |
| pH | 5,5 |
Lysozyme may be added to grape must, grape must in fermentation and wine, for the following purpose: to control the growth and activity of the bacteria responsible for malolactic fermentation in these products.
the maximum dose is fixed in Annex IV to this Regulation,
the product used must comply with the purity criteria laid down in Directive 96/77/EC.
The method determines the loss of organic matter from ion exchange resins.
The loss of organic matter from ion exchange resins. The loss of organic matter is determined by the method specified.
Extracting solvents are passed through prepared resins and the weight of organic matter extracted is determined gravimetrically.
All reagents shall be of analytical quality.
Extracting solvents.
The blank test shall be carried out by repeating the operations referred to in points 6.3 and 6.4 but using two litres of the extracting solvent, to give weights m3 and m4 in points 6.3 and 6.4 respectively.
The organic matter extracted from ion exchange resins, in mg/l, is given by:
500 (m1 – m2)
where m1 and m2 are expressed in grams.
The corrected weight (mg/l) of the organic matter extracted from ion exchange resins is given by:
500 (m1 – m2 – m3 + m4)
where m1, m2, m3 and m4 are expressed in grams.
Dimethyldicarbonate may be added to wine for the following purpose: microbiological stabilisation of bottled wine containing fermentable sugar.
the addition must be carried out only a short time prior to bottling, defined as putting the product concerned up for commercial purposes in containers of a capacity not exceeding 60 litres;
the treatment may only be applied to wine with a sugar content of not less than 5 g/l;
the maximum dose is fixed in Annex IV hereto and the product may not be detectable in the wine placed on the market;
the product used must comply with the purity criteria laid down in Directive 96/77/EC;
this treatment is to be recorded in the register referred to in Article 70(2) of Regulation (EC) No 1493/1999.
The purpose is to obtain tartaric stability of the wine with regard to potassium hydrogen tartrate and calcium tartrate (and other calcium salts) by extraction of ions in supersaturation in the wine under the action of an electrical field and using membranes that are either anion-permeable or cation-permeable.
they must be manufactured according to good manufacturing practice from substances authorised for the manufacture of plastic materials intended to come into contact with foodstuffs as listed in Annex II to Commission Directive 2002/72/EC(1),
the user of the electrodialysis equipment must show that the membranes used meet the above requirements and that any replacements have been made by specialised personnel,
they must not release any substance in quantities endangering human health or affecting the taste or smell of foodstuffs and must meet the criteria laid down in Directive 2002/72/EC,
their use must not trigger interactions between their constituents and the wine liable to result in the formation of new compounds that may be toxic in the treated product.
The stability of fresh electrodialysis membranes is to be determined using a simulant reproducing the physicochemical composition of the wine for investigation of possible migration of certain substances from them.
The experimental method recommended is as follows:
The simulant is a water-alcohol solution buffered to the pH and conductivity of the wine. Its composition is as follows:
absolute ethanol: 11 l,
potassium hydrogen tartrate: 380 g,
potassium chloride: 60 g,
concentrated sulphuric acid: 5 ml,
distilled water: to make up 100 litres.
This solution is used for closed circuit migration tests on an electrodialysis stack under tension (1 volt/cell), on the basis of 50 l/m2 of anionic and cationic membranes, until 50 % demineralisation of the solution. The effluent circuit is initiated by a 5 g/l potassium chloride solution. Migrating substances are tested for in both the simulant and the effluent.
Organic molecules entering into the membrane composition that are liable to migrate into the treated solution will be determined. A specific determination will be carried out for each of these constituents by an approved laboratory. The content in the simulant of all the determined compounds must be less than 50 g/l.
The general rules on controls of materials in contact with foodstuffs must be applied to these membranes.
The membrane pair is formulated so that the following conditions are met:
the pH reduction of the wine is to be no more than 0,3 pH units,
the volatile acidity reduction is to be less than 0,12 g/l (2 meq expressed as acetic acid),
treatment must not affect the non-ionic constituents of the wine, in particular polyphenols and polysaccharides,
diffusion of small molecules such as ethanol is to be reduced and must not cause a reduction in alcoholic strength of more than 0,1 % vol.,
the membranes must be conserved and cleaned by approved methods with substances authorised for use in the preparation of foodstuffs,
the membranes are marked so that alternation in the stack can be checked,
the equipment is to be run using a command and control mechanism that will take account of the particular instability of each wine so as to eliminate only the supersaturation of potassium hydrogen tartrate and calcium salts,
the treatment is to be carried out under the responsibility of an oenologist or qualified technician.
The treatment is to be recorded in the register referred to in Article 70(2) of Regulation (EC) No 1493/1999.
| Loss on drying | Less than 10 % |
| Heavy metals | Less than 30 ppm |
| Lead | Less than 10 ppm |
| Arsenic | Less than 2 ppm |
| Total coliforms | Absent |
| Salmonella spp | Absent in 25 g sample |
| Aerobic count | Less than 5 × 104 cells/g |
Urease used in the treatment of wine must be prepared under similar conditions to those for urease as covered by the opinion of the Scientific Committee for Food of 10 December 1998.
Pieces of oak wood are used in winemaking, to pass on certain characteristics of oak wood to wine.
The pieces of oak wood must come exclusively from the Quercus genus.
They may be left in their natural state, or heated to a low, medium or high temperature, but they may not have undergone combustion, including surface combustion, nor be carbonaceous or friable to the touch. They may not have undergone any chemical, enzymatic or physical processes other than heating. No product may be added for the purpose of increasing their natural flavour or the amount of their extractible phenolic compounds.
The label must mention the origin of the botanical species of oak and the intensity of any heating, the storage conditions and safety precautions.
The dimensions of the particles of wood must be such that at least 95 % in weight are retained by a 2 mm mesh filter (9 mesh).
The pieces of oak wood may not release any substances in concentrations which may be harmful to health.
This treatment is to be recorded in the register referred to in Article 70(2) of Regulation (EC) No 1493/1999.
In addition to point A of Annex V to Regulation (EC) No 1493/1999, the maximum sulphur dioxide content for wines with a residual sugar content, expressed as invert sugar, of not less than 5 grams per litre, shall be increased to:
300 mg/l for:
the quality white wines psr entitled to the designation of origin Gaillac;
the quality wines psr entitled to bear the designation of origin Alto Adige and Trentino, described by the terms or one of the terms ‘passito’ or ‘vendemmia tardiva’;
the quality wines psr entitled to bear the designation of origin ‘Colli orientali del Friuli’ together with the term ‘Picolit’;
the quality wines psr Moscato di Pantelleria naturale and Moscato di Pantelleria;
the table wines with the following geographical indications, with a total alcoholic strength by volume higher than 15 % vol. and a residual sugar content higher than 45 g/l:
Vin de pays de Franche-Comté,
Vin de pays des coteaux de l'Auxois,
Vin de pays de Saône-et-Loire,
Vin de pays des coteaux de l'Ardèche,
Vin de pays des collines rhodaniennes,
Vin de pays du comté Tolosan,
Vin de pays des côtes de Gascogne,
Vin de pays du Gers,
Vin de pays du Lot,
Vin de pays des côtes du Tarn,
Vin de pays de la Corrèze,
Vin de pays de l'Ile de Beauté,
Vin de pays d'Oc,
Vin de pays des côtes de Thau,
Vin de pays des coteaux de Murviel,
Vin de pays du Jardin de la France,
Vin de pays Portes de Méditerranée,
Vin de pays des comtés rhodaniens,
Vins de pays des côtes de Thongue,
Vins de pays de la Côte Vermeille,
the quality wines psr described by the term ‘pozdní sběr’,
the quality wine psr described by the term ‘neskorý zber’;
400 mg/l for:
quality white wines psr entitled to one of the following registered designations of origin: Alsace, Alsace grand cru followed by the words ‘vendanges tardives’ or ‘sélection de grains nobles’, Anjou-Coteaux de la Loire, Chaume-Premier cru des Coteaux du Layon, Coteaux du Layon followed by the name of the commune of origin, Coteaux du Layon followed by the name ‘Chaume’, Coteaux de Saumur, Pacherenc du Vic Bilh and Saussignac,
sweet wines produced from overripe grapes and sweet wines produced from raisined grapes originating in Greece, with a residual sugar content, expressed as invert sugar, of not less than 45 g/l and entitled to one of the following designations of origin: Samos (Σάμος), Rhodes (Ρόδος), Patras (Πάτρα), Rio Patron (Ρίο Πατρών), Kephallonia (Κεφαλλονιά), Limnos (Λήμνος), Sitia (Σητεία), Santorini (Σαντορίνη), Nemea (Νεμέα), Daphnes (Δαφνές),
the quality wines psr described by the terms ‘výběr z bobulí’, ‘výběr z cibéb’, ‘ledové víno’ and ‘slámové víno’,
the quality wine psr described by the terms ‘bobuľový výber’, ‘hrozienkový výber’ and ‘ľadový výber’,
the quality wines psr entitled to bear the designation of origin: ‘Albana di Romagna’ described as ‘passito’,
the Luxembourg quality wines psr described by the words ‘vendanges tardives’, ‘vin de glace’ or ‘vin de paille’;
350 mg/l for:
the quality wines psr described by the term ‘výběr z hroznů’,
the quality wines psr described by the term ‘výber z hrozna’.
In addition to point A of Annex V to Regulation (EC) No 1493/1999, the maximum sulphur dioxide content for white wine originating in Canada and with the right to the designation ‘Icewine’, with a residual sugar content, expressed as invert sugar, of not less than five g/l, shall be increased to 400 mg/l.
(Article 23(4) of this Regulation)
| Year | Member State | Wine-growing zone(s) | Wines concerned | |
|---|---|---|---|---|
| 1. | 2000 | Germany | All wine-growing zones of Germany. | All wines obtained from grapes harvested in 2000. |
| 2. | 2006 | Germany | The wine-growing zones in the regions of Baden-Württemberg, Bavaria, Hessen and Rhineland Palatinate. | All wines obtained from grapes harvested in 2006. |
| 3. | 2006 | France | The wine-growing areas in the departments of Bas-Rhin and Haut-Rhin. | All wines obtained from grapes harvested in 2006. |
Notwithstanding point B(1) of Annex V to Regulation (EC) No 1493/1999, the maximum volatile acid content of wine shall be:
for German wines:
30 milliequivalents per litre for quality wines psr meeting the requirements to be described as ‘Eiswein’ or ‘Beerenauslese’;
35 milliequivalents per litre for quality wines psr meeting the requirements to be described as ‘Trockenbeerenauslese’;
for French wines:
25 milliequivalents per litre for the following quality wines psr:
Barsac,
Cadillac,
Cérons,
Loupiac,
Monbazillac,
Sainte-Croix-du-Mont,
Sauternes,
Anjou-Coteaux de la Loire,
Bonnezeaux,
Coteaux de l’Aubance,
Coteaux du Layon,
Coteaux du Layon, followed by the name of the commune of origin,
Coteaux du Layon, followed by the name ‘Chaume’,
Quarts de Chaume,
Coteaux de Saumur,
Jurançon,
Pacherenc du Vic Bilh,
Alsace and Alsace grand cru, described and presented by the words ‘vendanges tardives’ or ‘sélection de grains nobles’,
Arbois, followed by the description ‘vin de paille’,
Côtes du Jura, followed by the description ‘vin de paille’,
L’Étoile, followed by the description ‘vin de paille’,
Hermitage, followed by the description ‘vin de paille’,
Chaume-Premier cru des Coteaux du Layon,
Graves supérieurs,
Saussignac;
the table wines with the following geographical indications, with a total alcoholic strength by volume higher than 15 % and a residual sugar content of more than 45 g/l:
Vin de pays de Franche-Comté,
Vin de pays des coteaux de l’Auxois,
Vin de pays de Saône-et-Loire,
Vin de pays des coteaux de l’Ardèche,
Vin de pays des collines rhodaniennes,
Vin de pays du comté Tolosan,
Vin de pays des côtes de Gascogne,
Vin de pays du Gers,
Vin de pays du Lot,
Vin de pays des côtes du Tarn,
Vin de pays de la Corrèze,
Vin de pays de l’Île de Beauté,
Vin de pays d’Oc,
Vin de pays des côtes de Thau,
Vin de pays des coteaux de Murviel,
Vin de pays du Jardin de la France, except for the wines produced in the zone bearing the controlled designation of origin and in the areas planted with the variety Chenin, in the departments Maine-et-Loire and Indre-et-Loire,
Vin de pays Portes de Méditerranée,
Vin de pays des comtés rhodaniens,
Vin de pays des côtes de Thongue,
Vin de pays de la Côte Vermeille;
the following quality liqueur wines psr, described and presented by the term ‘vin doux naturel’:
Banyuls,
Banyuls rancio,
Banyuls grand cru,
Banyuls grand cru rancio,
Frontignan,
Grand Roussillon,
Grand Roussillon rancio,
Maury,
Maury rancio,
Muscat de Beaumes-de-Venise,
Muscat de Frontignan,
Muscat de Lunel,
Muscat de Mireval,
Muscat de Saint-Jean-de-Minervois,
Rasteau,
Rasteau rancio,
Rivesaltes,
Rivesaltes rancio,
Vin de Frontigan,
Muscat du Cap Corse;
for Italian wines:
25 milliequivalents per litre for:
the quality liqueur wine psr ‘Marsala’,
the quality wines psr Moscato di Pantelleria naturale, Moscato di Pantelleria and Malvasia delle Lipari,
the quality wines psr Colli orientali del Friuli accompanied by the term ‘Picolit’,
the quality wines psr and the quality liqueur wines psr meeting the requirements to be described by the terms or one of the terms ‘vin santo’, ‘passito’, ‘liquoroso’ and ‘vendemmia tardiva’, with the exception of the quality wines psr entitled to bear the designation of origin Alto Adige described by the terms or one of the terms ‘passito’ and ‘vendemmia tardiva’,
table wines with a geographical indication meeting the requirements to be described by the term or one of the terms ‘vin santo’, ‘passito’, ‘liquoroso’ and ‘vendemmia tardiva’,
table wines obtained from the ‘Vernaccia di Oristano B’ vine variety harvested in Sardinia and meeting the requirements to be described as ‘Vernaccia di Sardegna’;
40 milliequivalents per litre for the quality wines psr entitled to bear the designation of origin Alto Adige described by the terms or one of the terms ‘passito’ or ‘vendemmia tardiva’.
for Austrian wines:
30 milliequivalents per litre for quality wines psr meeting the requirements to be described as ‘Beerenauslese’ and ‘Eiswein’, with the exception of wines described as ‘Eiswein’ from the 2003 harvest,
40 milliequivalents per litre for quality wines psr meeting the requirements to be described as ‘Ausbruch’, ‘Trockenbeerenauslese’ and ‘Strohwein’, and wines described as ‘Eiswein’ from the 2003 harvest;
for wines originating in the United Kingdom:
25 milliequivalents per litre for quality wines psr described and presented by the terms ‘botrytis’ or other equivalent terms, ‘noble late harvested’, ‘special late harvested’ or ‘noble harvest’ and meeting the requirements to be described as such;
for wines originating in Spain:
25 milliequivalents per litre for quality wines psr meeting the requirements to be described as ‘vendimia tardía’;
35 milliequivalents per litre for:
the quality wines psr produced from overripe grapes entitled to bear the designation of origin ‘Ribeiro’,
the quality wines psr described by the term ‘generoso’ or ‘generoso de licor’ and entitled to bear the designation of origin Condado de Huelva, Jerez-Xerez-Sherry, Manzanilla-Sanlúcar de Barrameda, Málaga or Montilla-Moriles;
for wines originating in Canada:
35 milliequivalents per litre for wines described by the words ‘Icewine’;
for Hungarian wines:
25 milliequivalents per litre for the following quality wines psr:
Tokaji máslás,
Tokaji fordítás,
aszúbor,
töppedt szőlőből készült bor,
Tokaji szamorodni,
késői szüretelésű bor,
válogatott szüretelésű bor;
35 milliequivalents per litre for the following quality wines psr:
Tokaji aszú,
Tokaji aszúeszencia,
Tokaji eszencia;
for Czech wines:
30 milliequivalents per litre for quality wines psr described by the words ‘výběr z bobulí’ and ‘ledové víno’,
35 milliequivalents per litre for quality wines psr described by the words ‘slámové víno’ and ‘výběr z cibéb’;
for Greek wines:
30 milliequivalents per litre for the following quality wines psr with a total alcoholic strength by volume equal or higher than 13 % vol. and a residual sugar content of at least 45 g/l:
Samos (Σάμος),
Rhodes (Ρόδος),
Patras (Πάτρα),
Rio Patron (Ρίο Πατρών),
Cephalonie (Κεφαλονιά),
Limnos (Λήμνος),
Sitia (Σητεία),
Santorini (Σαντορίνη),
Nemea (Νεμέα),
Daphnes (Δαφνές);
for Cypriot wines:
25 milliequivalents per litre for the quality liqueur wines psr ‘Κουμανδαρία’ (Commandaria);
for Slovak wines:
25 milliequivalents per litre for the following quality wines psr:
tokajské samorodné,
35 milliequivalents per litre for:
tokajský výber;
for Slovenian wines:
30 milliequivalents per litre for the following quality wines psr:
vrhunsko vino ZGP — jagodni izbor,
vrhunsko vino ZGP — ledeno vino;
35 milliequivalents per litre for the following quality wines psr:
vrhunsko vino ZGP — suhi jagodni izbor;
for Luxembourg wines:
25 milliequivalents per litre for Luxembourg quality wines psr meeting the requirements to be described as ‘vendanges tardives’,
30 milliequivalents per litre for quality wines psr meeting the requirements to be described as ‘vin de paille’ and ‘vin de glace’.
for Romanian wines:
25 milliequivalents per litre for quality wines psr meeting the requirements to be described as ‘DOC-CT’.
30 milliequivalents per litre for quality wines psr meeting the requirements to be described as ‘DOC-CIB’.
(Article 27 of this Regulation)
| Year | Wine-growing zone | Geographical region | Variety (where applicable) | |
|---|---|---|---|---|
| 1. | 2000 | A | England, Wales | Auxerrois, Chardonnay, Ehrenfelser, Faber, Huxelrebe, Kerner, Pinot Blanc, Pinot Gris, Pinot Noir, Riesling, Schonburger, Scheurebe, Seyval Blanc and Wurzer |
(p. m.)
(p. m.)
(Article 40 of this Regulation)
(Article 41(1) of this Regulation)
Σάμος (Samos), Μοσχάτος Πατρών (Patras Muscatel), Μοσχάτος Ρίου Πατρών (Rio Patron Muscatel), Μοσχάτος Κεφαλλονιάς (Kefallonia Muscatel), Μοσχάτος Ρόδου (Rhodes Muscatel), Μοσχάτος Λήμνου (Lemnos Muscatel), Σητεία (Sitia), Νεμέα (Nemea), Σαντορίνη (Santorini), Δαφνές (Dafnes), Μαυροδάφνη Πατρών (Mavrodafne of Patras), Μαυροδάφνη Κεφαλλονιάς (Mavrodafne of Kefallonia).
| Quality liqueur wine psr | Description of product as established by Community rules or national legislation |
|---|---|
| Alicante | Moscatel de Alicante Vino dulce |
| Cariñena | Vino dulce |
| Jerez-Xérès-Sherry | Pedro Ximénez Moscatel |
| Montilla-Moriles | Pedro Ximénez |
| Priorato | Vino dulce |
| Tarragona | Vino dulce |
| Valencia | Moscatel de Valencia Vino dulce |
Cannonau di Sardegna, giró di Cagliari, malvasia di Bosa, malvasia di Cagliari, Marsala, monica di Cagliari, moscato di Cagliari, moscato di Sorso-Sennori, moscato di Trani, nasco di Cagliari, Oltrepó Pavese moscato, San Martino della Battaglia, Trentino, Vesuvio Lacrima Christi.
(Article 41(2) of this Regulation)
(First indent of point J(2)(b)(ii) of Annex V to Regulation (EC) No 1493/1999)
Σάμος (Samos), Μοσχάτος Πατρών (Patras Muscatel), Μοσχάτος Ρίου Πατρών (Rio Patron Muscatel), Μοσχάτος Κεφαλλονιάς (Kefallonia Muscatel), Μοσχάτος Ρόδου (Rhodes Muscatel), Μοσχάτος Λήμνου (Lemnos Muscatel), Σητεία (Sitia), Σαντορίνη (Santorini), Δαφνές (Dafnes), Μαυροδάφνη Πατρών (Mavrodafne of Patras), Μαυροδάφνη Κεφαλλονιάς (Mavrodafne of Kefallonia).
Contado de Huelva, Jerez-Xérès-Sherry, Manzanilla-Sanlúcar de Barrameda, Málaga, Montilla-Moriles, Rueda.
Κουμανδαρία (Commandaria).
(Second indent of point J(2)(b)(ii) of Annex V to Regulation (EC) No 1493/1999)
Μαυροδάφνη Πατρών (Mavrodafne of Patras), Μαυροδάφνη Κεφαλλονιάς (Mavrodafne of Kefallonia), Σητεία (Sitia), Σαντορίνη (Santorini), Δαφνές (Dafnes), Νεμέα (Nemea).
Pineau des Charentes or pineau charentais, floc de Gascogne, macvin du Jura.
Κουμανδαρία (Commandaria).
(Third indent of point J(2)(b)(ii) of Annex V to Regulation (EC) No 1493/1999)
Μαυροδάφνη Πατρών (Mavrodafne of Patras), Μαυροδάφνη Κεφαλλονιάς (Mavrodafne of Kefallonia).
(First indent of point J(2)(b)(iii) of Annex V to Regulation (EC) No 1493/1999)
| Quality liqueur wine psr | Description of product as established by Community rules or national legislation |
|---|---|
| Jerez-Xérès-Sherry | Vino generoso de licor |
| Málaga | Vino dulce |
| Montilla-Moriles | Vino generoso de licor |
Aleatico di Gradoli, Giró di Cagliari, Malvasia delle Lipari, Malvasia di Cagliari, Moscato passito di Pantelleria
Κουμανδαρία (Commandaria)
(Second indent of point J(2)(b)(iii) of Annex V to Regulation (EC) No 1493/1999)
| Quality liqueur wine psr | Description of product as established by Community rules or national legislation |
|---|---|
| Alicante | |
| Condado de Huelva | Vino generoso de licor |
| Jerez-Xérès-Sherry | Vino generoso de licor |
| Málaga | Vino dulce |
| Montilla-Moriles | Vino generoso de licor |
| Navarra | Moscatel |
Marsala
(Third indent of point J(2)(b)(iii) of Annex V to Regulation (EC) No 1493/1999)
| Quality liqueur wine psr | Description of product as established by Community rules or national legislation |
|---|---|
| Málaga | Vino dulce |
| Montilla-Moriles | Vino dulce |
| Tarragona | Vino dulce |
Oltrepó Pavese Moscato, Marsala, Moscato di Trani.
| Commission Regulation (EC) No 1622/2000 | |
| Regulation (EC) No 2451/2000 | |
| Regulation (EC) No 885/2001 | Article 2 only |
| Regulation (EC) No 1609/2001 | |
| Regulation (EC) No 1655/2001 | |
| Regulation (EC) No 2066/2001 | |
| Regulation (EC) No 2244/2002 | |
| Regulation (EC) No 1410/2003 | |
| Point 6.A.30 of Annex II of the 2003 Act of Accession | |
| Regulation (EC) No 1427/2004 | |
| Regulation (EC) No 1428/2004 | |
| Regulation (EC) No 1163/2005 | |
| Regulation (EC) No 643/2006 | Article 1 only |
| Regulation (EC) No 1507/2006 | Article 1 only |
| Regulation (EC) No 2030/2006 | Article 2 only |
| Regulation (EC) No 388/2007 | |
| Regulation (EC) No 389/2007 | |
| Regulation (EC) No 556/2007 | |
| Regulation (EC) No 1300/2007 |
| Regulation (EC) No 1622/2000 | This Regulation |
|---|---|
| Articles 1 to 7 | Articles 1 to 7 |
| Article 8, first paragraph, introductory words | Article 8(1), introductory words |
| Article 8, first paragraph, first indent | Article 8(1)(a) |
| Article 8, first paragraph, second indent | Article 8(1)(b) |
| Article 8, second paragraph | Article 8(2) |
| Article 9, first paragraph, introductory words | Article 9(1), introductory words |
| Article 9, first paragraph, first indent | Article 9(1)(a) |
| Article 9, first paragraph, second indent | Article 9(1)(b) |
| Article 9, first paragraph, third indent | Article 9(1)(c) |
| Article 9, second paragraph | Article 9(2) |
| Article 10 and 11 | Article 10 and 11 |
| Article 11a | Article 12 |
| Article 12 | Article 13 |
| Article 13 | Article 14 |
| Article 14 | Article 15 |
| Article 15 | Article 16 |
| Article 15a | Article 17 |
| Article 16 | Article 18 |
| Article 17 | Article 19 |
| Article 18 | Article 20 |
| Article 18a | Article 21 |
| Article 18b | Article 22 |
| Article 19 | Article 23 |
| Article 20 | Article 24 |
| Article 21 | Article 25 |
| Article 22 | Article 26 |
| Article 23 | Article 27 |
| Article 24, introductory words | Article 28, first paragraph, introductory words |
| Article 24, point (a) | Article 28, first paragraph, point (a) |
| Article 24, point (b) | Article 28, first paragraph, point (b) |
| Article 24, point (c) | Article 28, first paragraph, point (c) |
| Article 24, point (d), introductory words | Article 28, first paragraph, point (d), introductory words |
| Article 24, point (d), first indent | Article 28, first paragraph, point (d)(i) |
| Article 24, point (d), second indent | Article 28, first paragraph, point (d)(ii) |
| Article 24, point (d), third indent | Article 28, first paragraph, point (d)(iii) |
| Article 24, point (d), last sentence | Article 28, second paragraph |
| Article 24, point (e) | Article 28, first paragraph, point (e) |
| Article 25(1) | Article 29(1) |
| Article 25(2), introductory words | Article 29(2), introductory words |
| Article 25(2), first indent | Article 29(2)(a) |
| Article 25(2), second indent | Article 29(2)(b) |
| Article 25(2), third indent | Article 29(2)(c) |
| Article 25(2), fourth indent | Article 29(2)(d) |
| Article 25(2), fifth indent | Article 29(2)(e) |
| Article 25(3) to (6) | Article 29(3) to (6) |
| Article 26(1) | Article 30(1) |
| Article 26(2), introductory words | Article 30(2), introductory words |
| Article 26(2), first indent | Article 30(2)(a) |
| Article 26(2), second indent | Article 30(2)(b) |
| Article 26(2), third indent | Article 30(2)(c) |
| Article 26(3) | Article 30(3) |
| Article 27 | Article 31 |
| Article 28 | Article 32 |
| Article 29 | Article 33 |
| Article 30 | Article 34 |
| Article 31 | Article 35 |
| Article 32 | Article 36 |
| Article 33 | Article 37 |
| Article 34(1) | Article 38(1) |
| Article 34(2), introductory words | Article 38(2), introductory words |
| Article 34(2), first indent | Article 38(2)(a) |
| Article 34(2), second indent | Article 38(2)(b) |
| Article 34(2), last sentence | Article 38(2), last sentence |
| Article 34(3) | Article 38(3) |
| Article 35(1), introductory words | Article 39(1), introductory words |
| Article 35(1), first indent | Article 39(1)(a) |
| Article 35(1), second indent | Article 39(1)(b) |
| Article 35(1), third indent | Article 39(1)(c) |
| Article 35(1), final wording | Article 39(1), introductory words |
| Article 35(2) and (3) | Article 39(2) and (3) |
| Article 35(4), introductory words | Article 39(4), introductory words |
| Article 35(4)(a) | Article 39(4)(a) |
| Article 35(4)(b), introductory words | Article 39(4)(b), introductory words |
| Article 35(4)(b), first indent | Article 39(4)(b)(i) |
| Article 35(4)(b), second indent | Article 39(4)(b)(ii) |
| Article 35(5) | Article 39(5) |
| Article 37 | Article 40 |
| Article 38 | Article 41 |
| Article 39 | Article 42 |
| Article 40 | Article 43 |
| Article 41(1), first subparagraph, introductory words | Article 44(1), first subparagraph, introductory words |
| Article 41(1), first subparagraph, first indent | Article 44(1), first subparagraph, point (a) |
| Article 41(1), first subparagraph, second indent | Article 44(1), first subparagraph, point (b) |
| Article 41(1), first subparagraph, third indent | Article 44(1), first subparagraph, point (c) |
| Article 41(1), first subparagraph, fourth indent | Article 44(1), first subparagraph, point (d) |
| Article 41(1), second subparagraph | Article 44(1) second subparagraph |
| Article 41(2), (3) and (4) | Article 41(2), (3) and (4) |
| Article 42 | Article 45 |
| Article 43 | Article 46 |
| Article 44(1) | — |
| Article 44(2) | Article 47 |
| — | Article 48 |
| Article 45 | Article 49 |
| Annex I | Annex I |
| Annex II | Annex II |
| Annex III | Annex III |
| Annex IV | Annex IV |
| Annex VI | Annex V |
| Annex VII | Annex VI |
| Annex VIII | Annex VII |
| Annex VIIIa | Annex VIII |
| Annex IX | Annex IX |
| Annex IXa | Annex X |
| Annex X | Annex XI |
| Annex XI | Annex XII |
| Annex XIa | Annex XIII |
| Annex XII | Annex XIV |
| Annex XIIa | Annex XV |
| Annex XIII | Annex XVI |
| Annex XIV | Annex XVII |
| Annex XV | Annex XVIII |
| Annex XVI | Annex XIX |
| Annex XVII | Annex XX |
| Annex XVIII | Annex XXI |
| — | Annex XXII |
| — | Annex XXIII |