Commission Regulation (EC) No 606/2009 (repealed)Show full title

ANNEX I D U.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:

(a)

grape must;

(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 Community. The sweetening of other imported wines shall be subject to the same conditions as wines produced in the Community.

3.

The sweetening of a wine with a protected designation of origin may be authorised by a Member State only if it is carried out:

(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 paragraph 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.

5.

The sweetening of wines must be carried out in accordance with the following specific administrative rules:

(a)

Any natural or legal person intending to carry out a sweetening operation shall notify the competent authority of the Member State on whose territory the operation is to take place.

(b)

Notice shall be given in writing. It shall reach the competent authority at least forty-eight hours before the day on which the sweetening operation is to take place.

(c)

However, where an undertaking frequently or continuously carries out sweetening operations, Member States may allow a notification covering several operations or a specified period to be sent to the competent authorities. Such notification shall be accepted only on condition that the undertaking keeps a written record of each sweetening operation and records the information required by point (d).

(d)

Notifications shall include the following information:

• the quantity and the total and actual alcoholic strengths of the wine to be sweetened,

• the quantity and the total and actual alcoholic strengths of the grape must or the quantity and density of the concentrated grape must or rectified concentrated grape must to be added, as the case may be,

• the total and actual alcoholic strengths of the wine after sweetening.

The persons referred to in point (a) shall keep goods inwards and outwards registers showing the quantities of grape must, concentrated grape must or rectified concentrated grape must which they are holding for sweetening operations.