ANNEX I

PART ATerms referred to in Article 41(1)

Language

Terms concerning sulphites/sulfites

Terms concerning eggs and egg-based products

Terms concerning milk and milk-based products

in Bulgarian

‘сулфити’ or ‘серен диоксид’

‘яйце’, ‘яйчен протеин’, ‘яйчен продукт’, ‘яйчен лизозим’ or ‘яйчен албумин’

‘мляко’, ‘млечни продукти’, ‘млечен казеин’ or ‘млечен протеин’

in Spanish

‘sulfitos’ or ‘dióxido de azufre’

‘huevo’, ‘proteína de huevo’, ‘ovoproducto’, ‘lisozima de huevo’ or ‘ovoalbúmina’

‘leche’, ‘productos lácteos’, ‘caseína de leche’ or ‘proteína de leche’

in Czech

‘siřičitany’ or ‘oxid siřičitý’

‘vejce’, ‘vaječná bílkovina’, ‘výrobky z vajec’, ‘vaječný lysozym’ or ‘vaječný albumin’

‘mléko’, ‘výrobky z mléka’, ‘mléčný kasein’ or ‘mléčná bílkovina’

in Danish

‘sulfitter’ or ‘svovldioxid’

‘æg’, ‘ægprotein’, ‘ægprodukt’, ‘æglysozym’, or ‘ægalbumin’

‘mælk’, ‘mælkeprodukt’, ‘mælkecasein’ or ‘mælkeprotein’

in German

‘Sulfite’ or ‘Schwefeldioxid’

‘Ei’, ‘Eiprotein’, ‘Eiprodukt’, ‘Lysozym aus Ei’ or ‘Albumin aus Ei’

‘Milch’, ‘Milcherzeugnis’, ‘Kasein aus Milch’ or ‘Milchprotein’

in Estonian

‘sulfitid’ or ‘vääveldioksiid’

‘muna’, ‘munaproteiin’, ‘munatooted’, ‘munalüsosüüm’ or ‘munaalbumiin’

‘piim’, ‘piimatooted’, ‘piimakaseiin’ or ‘piimaproteiin’

in Greek

‘θειώδη’, ‘διοξείδιο του θείου’ or ‘ανυδρίτης του θειώδους οξέος’

‘αυγό’, ‘πρωτεΐνη αυγού’, ‘προϊόν αυγού’, ‘λυσοζύμη αυγού’ or ‘αλβουμίνη αυγού’

‘γάλα’, ‘προϊόντα γάλακτος’, ‘καζεΐνη γάλακτος’ or ‘πρωτεΐνη γάλακτος’

in English

‘sulphites’, ‘sulfites’, ‘sulphur dioxide’ or ‘sulfur dioxide’

‘egg’, ‘egg protein’, ‘egg product’, ‘egg lysozyme’ or ‘egg albumin’

‘milk’, ‘milk products’, ‘milk casein’ or ‘milk protein’

in French

‘sulfites’ or ‘anhydride sulfureux’

‘œuf’, ‘protéine de l'œuf’, ‘produit de l'œuf’, ‘lysozyme de l'œuf’ or ‘albumine de l'œuf’

‘lait’, ‘produits du lait’, ‘caséine du lait’ or ‘protéine du lait’

in Croatian

‘sulfiti’ or ‘sumporov dioksid’

‘jaje’, ‘bjelančevine iz jaja’, ‘proizvodi od jaja’, ‘lizozim iz jaja’ or ‘albumin iz jaja’;

‘mlijeko’, ‘mliječni proizvodi’, ‘kazein iz mlijeka’ or ‘mliječne bjelančevine’

in Italian

‘solfiti’, or ‘anidride solforosa’

‘uovo’, ‘proteina dell'uovo’, ‘derivati dell'uovo’, ‘lisozima da uovo’ or ‘ovoalbumina’

‘latte’, ‘derivati del latte’, ‘caseina del latte’ or ‘proteina del latte’

in Latvian

‘sulfīti’ or ‘sēra dioksīds’

‘olas’, ‘olu olbaltumviela’, ‘olu produkts’, ‘olu lizocīms’ or ‘olu albumīns’

‘piens’, ‘piena produkts’, ‘piena kazeīns’ or ‘piena olbaltumviela’

in Lithuanian

‘sulfitai’ or ‘sieros dioksidas’

‘kiaušiniai’, ‘kiaušinių baltymai’, ‘kiaušinių produktai’, ‘kiaušinių lizocimas’ or ‘kiaušinių albuminas’

‘pienas’, ‘pieno produktai’, ‘pieno kazeinas’ or ‘pieno baltymai’

in Hungarian

‘szulfitok’ or ‘kén-dioxid’

‘tojás’, ‘tojásból származó fehérje’, ‘tojástermék’, ‘tojásból származó lizozim’ or ‘tojásból származó albumin’

‘tej’, ‘tejtermékek’, ‘tejkazein’ or ‘tejfehérje’

in Maltese

‘sulfiti’, or ‘diossidu tal-kubrit’

‘bajd’, ‘proteina tal-bajd’, ‘prodott tal-bajd’, ‘liżożima tal-bajd’ or ‘albumina tal-bajd’

‘ħalib’, ‘prodotti tal-ħalib’, ‘kaseina tal-ħalib’ or ‘proteina tal-ħalib’

in Dutch

‘sulfieten’ or ‘zwaveldioxide’

‘ei’, ‘eiproteïne’, ‘eiderivaat’, ‘eilysozym’ or ‘eialbumine’

‘melk’, ‘melkderivaat’, ‘melkcaseïne’ or ‘melkproteïnen’

in Polish

‘siarczyny’, ‘dwutlenek siarki’ or ‘ditlenek siarki’

‘jajo’, ‘białko jaja’, ‘produkty z jaj’, ‘lizozym z jaja’ or ‘albuminę z jaja’

‘mleko’, ‘produkty mleczne’, ‘kazeinę z mleka’ or ‘białko mleka’

in Portuguese

‘sulfitos’ or ‘dióxido de enxofre’

‘ovo’, ‘proteína de ovo’, ‘produto de ovo’, ‘lisozima de ovo’ or ‘albumina de ovo’

‘leite’, ‘produtos de leite’, ‘caseína de leite’ or ‘proteína de leite’

in Romanian

‘sulfiți’ or ‘dioxid de sulf’

‘ouă’, ‘proteine din ouă’, ‘produse din ouă’, ‘lizozimă din ouă’ or ‘albumină din ouă’

‘lapte’, ‘produse din lapte’, ‘cazeină din lapte’ or ‘proteine din lapte’

in Slovak

‘siričitany’ or ‘oxid siričitý’

‘vajce’, ‘vaječná bielkovina’, ‘výrobok z vajec’, ‘vaječný lyzozým’ or ‘vaječný albumín’

‘mlieko’, ‘výrobky z mlieka’, ‘mliečne výrobky’, ‘mliečny kazeín’ or ‘mliečna bielkovina’

in Slovenian

‘sulfiti’ or ‘žveplov dioksid’

‘jajce’, ‘jajčne beljakovine’, ‘proizvod iz jajc’, ‘jajčni lizocim’ or ‘jajčni albumin’

‘mleko’, ‘proizvod iz mleka’, ‘mlečni kazein’ or ‘mlečne beljakovine’

in Finnish

‘sulfiittia’, ‘sulfiitteja’ or ‘rikkidioksidia’

‘kananmunaa’, ‘kananmunaproteiinia’, ‘kananmunatuotetta’, ‘lysotsyymiä (kananmunasta)’ or ‘kananmuna-albumiinia’

‘maitoa’, ‘maitotuotteita’, ‘kaseiinia (maidosta)’ or ‘maitoproteiinia’

in Swedish

‘sulfiter’ or ‘svaveldioxid’

‘ägg’, ‘äggprotein’, ‘äggprodukt’, ‘ägglysozym’ or ‘äggalbumin’

‘mjölk’, ‘mjölkprodukter’, ‘mjölkkasein’ or ‘mjölkprotein’

PART BPictograms referred to in Article 41(2)

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ANNEX IIWords referred to in point (b) of the second subparagraph of Article 46(3)

Language

Words authorised instead of ‘producer’

Words authorised instead of ‘produced by’

BG

‘преработвател’

‘преработено от’

ES

‘elaborador’

‘elaborado por’

CS

‘zpracovatel’ or ‘vinař’

‘zpracováno v’ or ‘vyrobeno v’

DA

‘forarbejdningsvirksomhed’ or ‘vinproducent’

‘forarbejdet af’

DE

‘Verarbeiter’

‘verarbeitet von’ or ‘versektet durch’

‘Sektkellerei’

ET

‘töötleja’

‘töödelnud’

EL

‘οινοποιός’

‘οινοποιήθηκε από’,

EN

‘processor’ or ‘winemaker’

‘processed by’ or ‘made by’

FR

‘élaborateur’

‘élaboré par’

IT

‘elaboratore’ or ‘spumantizzatore’

‘elaborato da’ or ‘spumantizzato da’

LV

‘izgatavotājs’

‘vīndaris’ or ‘ražojis’

LT

‘perdirbėjas’

‘perdirbo’

HU

‘feldolgozó:’

‘feldolgozta:’

MT

‘proċessur’

‘ipproċessat minn’

NL

‘verwerker’ or ‘bereider’

‘verwerkt door’ or ‘bereid door’

PL

‘przetwórca’ or ‘wytwórca’

‘przetworzone przez’ or ‘wytworzone przez’

PT

‘elaborador’ or ‘preparador’

‘elaborado por’ or ‘preparado por’

RO

‘elaborator’

‘elaborat de’

SI

‘pridelovalec’

‘prideluje’

SK

‘spracovateľ’

‘spracúva’

FI

‘valmistaja’

‘valmistanut’

SV

‘bearbetningsföretag’

‘bearbetat av’

ANNEX III

PART AList of terms referred to in Article 47(1), to be used for sparkling wine, aerated sparkling wine, quality sparkling wine or quality aromatic sparkling wine

Terms

Conditions of use

brut nature, naturherb, bruto natural, pas dosé, dosage zéro, natūralusis briutas, īsts bruts, přírodně tvrdé, popolnoma suho, dosaggio zero, брют натюр, brut natur

If its sugar content is less than 3 grams per litre; these terms may be used only for products to which no sugar has been added after the secondary fermentation.

extra brut, extra herb, ekstra briutas, ekstra brut, ekstra bruts, zvláště tvrdé, extra bruto, izredno suho, ekstra wytrawne, екстра брют

If its sugar content is between 0 and 6 grams per litre.

brut, herb, briutas, bruts, tvrdé, bruto, zelo suho, bardzo wytrawne, брют

If its sugar content is less than 12 grams per litre.

extra dry, extra trocken, extra seco, labai sausas, ekstra kuiv, ekstra sausais, különlegesen száraz, wytrawne, suho, zvláště suché, extra suché, екстра сухо, extra sec, ekstra tør, vrlo suho

If its sugar content is between 12 and 17 grams per litre.

sec, trocken, secco, asciutto, dry, tør, ξηρός, seco, torr, kuiva, sausas, kuiv, sausais, száraz, półwytrawne, polsuho, suché, сухо, suho

If its sugar content is between 17 and 32 grams per litre.

demi-sec, halbtrocken, abboccato, medium dry, halvtør, ημίξηρος, semi seco, meio seco, halvtorr, puolikuiva, pusiau sausas, poolkuiv, pussausais, félszáraz, półsłodkie, polsladko, polosuché, polosladké, полусухо, polusuho

If its sugar content is between 32 and 50 grams per litre.

doux, mild, dolce, sweet, sød, γλυκός, dulce, doce, söt, makea, saldus, magus, édes, ħelu, słodkie, sladko, sladké, сладко, dulce, saldais, slatko

If its sugar content is greater than 50 grams per litre.

PART BList of terms referred to in Article 52(1), to be used for other products than those listed in Part A

Terms

Conditions of use

сухо, seco, suché, tør, trocken, kuiv, ξηρός, dry, sec, secco, asciuttto, sausais, sausas, száraz, droog, wytrawne, seco, sec, suho, kuiva

If its sugar content does not exceed:

  • 4 grams per litre, or

  • 9 grams per litre, provided that the total acidity expressed as grams of tartaric acid per litre is not more than 2 grams below the residual sugar content.

полусухо, semiseco, polosuché, halvtør, halbtrocken, poolkuiv, ημίξηρος, medium dry, demi-sec, abboccato, pussausais, pusiau sausas, félszáraz, halfdroog, półwytrawne, meio seco, adamado, demisec, polsuho, puolikuiva, halvtorrt, polusuho

If its sugar content exceeds the maximum permitted but does not exceed:

  • 12 grams per litre, or

  • 18 grams per litre, provided that the total acidity expressed as grams of tartaric acid per litre is not more than 10 grams below the residual sugar content.

полусладко, semidulce, polosladké, halvsød, lieblich, poolmagus, ημίγλυκος, medium, medium sweet, moelleux, amabile, pussaldais, pusiau saldus, félédes, halfzoet, półsłodkie, meio doce, demidulce, polsladko, puolimakea, halvsött, poluslatko

If its sugar content exceeds the maximum permitted but does not exceed 45 grams per litre.

сладко, dulce, sladké, sød, süss, magus, γλυκός, sweet, doux, dolce, saldais, saldus, édes, ħelu, zoet, słodkie, doce, dulce, sladko, makea, sött, slatko.

If its sugar content is of at least 45 grams per litre.

ANNEX IVLIST OF WINE GRAPE VARIETIES AND THEIR SYNONYMS THAT MAY APPEAR ON THE LABELLING OF WINES15

PART AList of wine grape varieties and their synonyms that may appear on the labelling of wines in accordance with Article 50(3)

Name of a protected designation of origin or geographical indication

Variety name or its synonyms

Countries that may use the variety name or one of its synonyms17

1

Alba (IT)

Albarossa

Italyo

2

Alicante (ES)

Alicante Bouschet

Greeceo, Italyo, Portugalo, Algeriao, Tunisiao, United Stateso, Cypruso, South Africa, Croatia

NB: The name ‘Alicante’ may not be used on its own to designate wine.

3

Alicante Branco

Portugalo

4

Alicante Henri Bouschet

Franceo, Serbia and Montenegro (6)

5

Alicante

Italyo

6

Alikant Buse

Serbia and Montenegro (4)

7

Avola (IT)

Nero d'Avola

Italy

8

Bohotin (RO)

Busuioacă de Bohotin

Romania

9

Borba (PT)

Borba

Spaino

10

Bourgogne (FR)

Blauburgunder

Former Yugoslav Republic of Macedonia (13-20-30), Austria (18-20), Canada (20-30), Chile (20-30), Italy (20-30), Switzerland

11

Blauer Burgunder

Austria (10-13), Serbia and Montenegro (17-30)

12

Blauer Frühburgunder

Germany (24)

13

Blauer Spätburgunder

Germany (30), Former Yugoslav Republic of Macedonia (10-20-30), Austria (10-11), Bulgaria (30), Canada (10-30), Chile (10-30), Romania (30), Italy (10-30)

14

Burgund Mare

Romania (35, 27, 39, 41)

14a

Borgonja istarska

Croatia

15

Burgundac beli

Serbia and Montenegro (34)

15a

Burgundac bijeli

Croatia

17

Burgundac crni

Serbia and Montenegro (11-30), Croatia

18

Burgundac sivi

Croatiao, Serbia and Montenegroo

19

Burgundec bel

Former Yugoslav Republic of Macedoniao

20

Burgundec crn

Former Yugoslav Republic of Macedonia (10-13-30)

21

Burgundec siv

Former Yugoslav Republic of Macedoniao

22

Early Burgundy

United Stateso

23

Fehér Burgundi, Burgundi

Hungary (31)

24

Frühburgunder

Germany (12), Netherlandso

25

Grauburgunder

Germany, Bulgaria, Hungaryo, Romania (26)

26

Grauer Burgunder

Canada, Romania (25), Germany, Austria

27

Grossburgunder

Romania (37, 14, 40, 42)

28

Kisburgundi kék

Hungary (30)

29

Nagyburgundi

Hungaryo

30

Spätburgunder

Former Yugoslav Republic of Macedonia (10-13-20), Serbia and Montenegro (11-17), Bulgaria (13), Canada (10-13), Chile, Hungary (29), Moldovao, Romania (13), Italy (10-13), United Kingdom, Germany (13)

31

Weißburgunder

South Africa (33), Canada, Chile (32), Hungary (23), Germany (32, 33), Austria (32), United Kingdomo, Italy

32

Weißer Burgunder

Germany (31, 33), Austria (31), Chile (31), Slovenia, Italy

33

Weissburgunder

South Africa (31), Germany (31, 32), United Kingdom, Italy, Switzerlando

34

Weisser Burgunder

Serbia and Montenegro (15)

35

Calabria (IT)

Calabrese

Italy

36

Cotnari (RO)

Grasă de Cotnari

Romania

37

Franken (DE)

Blaufränkisch

Czech Republic (39), Austriao, Germany, Slovenia (Modra frankinja, Frankinja), Hungary, Romania (14, 27, 39, 41)

38

Frâncușă

Romania

39

Frankovka

Czech Republic (37), Slovakia (40), Romania (14, 27, 38, 41), Croatia,

40

Frankovka modrá

Slovakia (39)

41

Kékfrankos

Hungary, Romania (37, 14, 27, 39)

42

Friuli (IT)

Friulano

Italy

43

Graciosa (PT)

Graciosa

Portugalo

44

Мелник (BU)

Melnik

Мелник

Melnik

Bulgaria

45

Montepulciano (IT)

Montepulciano

Italyo

46

Moravské (CZ)

Cabernet Moravia

Czech Republico

47

Moravia dulce

Spaino

48

Moravia agria

Spaino

49

Muškat moravský

Czech Republico, Slovakia

50

Odobești (RO)

Galbenă de Odobești

Romania

51

Porto (PT)

Portoghese

Italyo

52

Rioja (ES)

Torrontés riojano

Argentinao

53

Sardegna (IT)

Barbera Sarda

Italy

54

Sciacca (IT)

Sciaccarello

France

55

Teran (SI)

Teran

Croatia18

For the countries concerned, the derogations provided for in this Annex are authorised only in the case of wines bearing a protected designation of origin or geographical indication produced with the varieties concerned.

Solely for the ‘Hrvatska Istra’ PDO (PDO-HR-A1652), on condition that ‘Hrvatska Istra’ and ‘Teran’ appear in the same visual field and that the font size of the name ‘Teran’ is smaller than that of the words ‘Hrvatska Istra’.

PART BList of wine grape varieties and their synonyms that may appear on the labelling of wines in accordance with Article 50(4)

Name of a protected designation of origin or geographical indication

Variety name or its synonyms

Countries that may use the variety name or one of its synonyms20

1

Mount Athos — Agioritikos (GR)

Agiorgitiko

Greece, Cypruso

2

Aglianico del Taburno (IT)

Aglianico

Italyo, Greeceo, Maltao, United States

2a

Aglianico del Taburno

Aglianico crni

Croatia

Aglianico del Vulture (IT)

Aglianicone

Italyo

4

Aleatico di Gradoli (IT)

Aleatico di Puglia (IT)

Aleatico

Italy, Australia, United States

5

Ansonica Costa dell'Argentario (IT)

Ansonica

Italy, Australia

6

Conca de Barbera (ES)

Barbera Bianca

Italyo

7

Barbera

South Africao, Argentinao, Australiao, Croatiao, Mexicoo, Sloveniao, Uruguayo, United Stateso, Greeceo, Italyo, Maltao

8

Barbera Sarda

Italyo

9

Malvasia di Castelnuovo Don Bosco (IT)

Bosco Eliceo (IT)

Bosco

Italyo

10

Brachetto d'Acqui (IT)

Brachetto

Italy, Australia

11

Etyek-Buda (HU)

Budai

Hungaryo

12

Cesanese del Piglio (IT)

Cesanese di Olevano Romano (IT)

Cesanese di Affile (IT)

Cesanese

Italy, Australia

13

Cortese di Gavi (IT)

Cortese dell'Alto Monferrato (IT)

Cortese

Italy, Australia, United States

14

Duna (HU)

Duna gyöngye

Hungary

15

Dunajskostredský (SK)

Dunaj

Slovakia

16

Côte de Duras (FR)

Durasa

Italy

17

Korinthos-Korinthiakos (GR)

Corinto Nero

Italyo

18

Korinthiaki

Greeceo

19

Fiano di Avellino (IT)

Fiano

Italy, Australia, United States

20

Fortana del Taro (IT)

Fortana

Italy, Australia

21

Freisa d'Asti (IT)

Freisa di Chieri (IT)

Freisa

Italy, Australia, United States

22

Greco di Bianco (IT)

Greco di Tufo (IT)

Greco

Italy, Australia

23

Grignolino d'Asti (IT)

Grignolino del Monferrato Casalese (IT)

Grignolino

Italy, Australia, United States

24

Izsáki Arany Sárfehér (HU)

Izsáki Sárfehér

Hungary

25

Lacrima di Morro d'Alba (IT)

Lacrima

Italy, Australia

26

Lambrusco Grasparossa di Castelvetro

Lambrusco grasparossa

Italy

27

Lambrusco

Italy, Australia21, United States

28

Lambrusco di Sorbara (IT)

29

Lambrusco Mantovano (IT)

30

Lambrusco Salamino di Santa Croce (IT)

31

Lambrusco Salamino

Italy

32

Colli Maceratesi

Maceratino

Italy, Australia

33

Nebbiolo d'Alba (IT)

Nebbiolo

Italy, Australia, United States, Croatia

34

Colli Orientali del Friuli Picolit (IT)

Picolit

Italy

35

Pikolit

Slovenia

36

Colli Bolognesi Classico Pignoletto (IT)

Pignoletto

Italy, Australia

37

Primitivo di Manduria

Primitivo

Italy, Australia, United States, Croatia

38

Rheingau (DE)

Rajnai rizling

Hungary (41)

39

Rheinhessen (DE)

Rajnski rizling

Serbia and Montenegro (40-41-46), Croatia

40

Renski rizling

Serbia and Montenegro (39-43-46), Sloveniao (45)

41

Rheinriesling

Bulgariao, Austria, Germany (43), Hungary (38), Czech Republic (49), Italy (43), Greece, Portugal, Slovenia

42

Rhine Riesling

South Africao, Australiao, Chile (44), Moldovao, New Zealando, Cyprus, Hungaryo

43

Riesling renano

Germany (41), Serbia and Montenegro (39-40-46), Italy (41)

44

Riesling Renano

Chile (42), Maltao

45

Radgonska ranina

Slovenia, Croatia

46

Rizling rajnski

Serbia and Montenegro (39-40-43)

47

Rizling Rajnski

Former Yugoslav Republic of Macedoniao, Croatiao

48

Rizling rýnsky

Slovakiao

49

Ryzlink rýnský

Czech Republic (41)

50

Rossese di Dolceacqua (IT)

Rossese

Italy, Australia

51

Sangiovese di Romagna (IT)

Sangiovese

Italy, Australia, United States, Croatia

52

Štajerska Slovenija (SI)

Štajerska belina

Slovenia, Croatia

52a

Štajerska Slovenija (SI)

Štajerka

Croatia

53

Teroldego Rotaliano (IT)

Teroldego

Italy, Australia, United States

54

Vinho Verde (PT)

Verdea

Italyo

55

Verdeca

Italy

56

Verdese

Italyo

57

Verdicchio dei Castelli di Jesi (IT)

Verdicchio di Matelica (IT)

Verdicchio

Italy, Australia

58

Vermentino di Gallura (IT)

Vermentino di Sardegna (IT)

Vermentino

Italy, Australia, United States of America, Croatia

59

Vernaccia di San Gimignano (IT)

Vernaccia di Oristano (IT)

Vernaccia di Serrapetrona (IT)

Vernaccia

Italy, Australia

60

Zala (HU)

Zalagyöngye

Hungary

For the countries concerned, the derogations provided for in this Annex are authorised only in the case of wines bearing a protected designation of origin or geographical indication produced with the varieties concerned.

Use authorised in accordance with the provisions of Article 22(4) of the Agreement of 1 December 2008 between the European Community and Australia on trade in wine (OJ L 28, 30.1.2009, p. 3).

ANNEX VIndications authorised for use on wine labelling pursuant to Article 53(2)

barrel fermented

barrel matured

barrel aged

[…]-cask fermented

[indicate the type of wood]

[…]-cask matured

[indicate the type of wood]

[…]-cask aged

[indicate the type of wood]

cask fermented

cask matured

cask aged

The word ‘cask’ may be replaced with the word ‘barrel’.

ANNEX VITerms referred to in Article 54(1)

Member State

Terms

Austria

Burg, Domäne, Eigenbau, Familie, Gutswein, Güterverwaltung, Hof, Hofgut, Kloster, Landgut, Schloss, Stadtgut, Stift, Weinbau, Weingut, Weingärtner, Winzer, Winzermeister

Czech Republic

Sklep, vinařský dům, vinařství

Germany

Burg, Domäne, Kloster, Schloss, Stift, Weinbau, Weingärtner, Weingut, Winzer

France

Abbaye, Bastide, Campagne, Chapelle, Château, Clos, Commanderie, Cru, Domaine, Mas, Manoir, Mont, Monastère, Monopole, Moulin, Prieuré, Tour

Greece

Αγρέπαυλη (Agrepavlis), Αμπελι (Ampeli), Αμπελώνας(-ες) (Ampelonas-(es)), Αρχοντικό (Archontiko), Κάστρο (Kastro), Κτήμα (Κtima), Μετόχι (Metochi), Μοναστήρι (Monastiri), Ορεινό Κτήμα (Orino Ktima), Πύργος (Pyrgos)

Italy

abbazia, abtei, ansitz, burg, castello, kloster, rocca, schlofl, stift, torre, villa

Cyprus

Αμπελώνας (-ες) (Ampelonas (-es), Κτήμα (Ktima), Μοναστήρι (Monastiri), Μονή (Moni)

Portugal

Casa, Herdade, Paço, Palácio, Quinta, Solar

Slovenia

Klet, Kmetija, Posestvo, Vinska klet

Slovakia

Kaštieľ, Kúria, Pivnica, Vinárstvo, Usadlosť

ANNEX VIIRestrictions on the use of specific types of bottle, as referred to in Article 56

1.‘Flûte d'Alsace’:

  1. (a)

    type: a glass bottle consisting of a straight cylindrical body with a long neck, with the following approximate proportions:

    • total height/diameter at base = 5:1,

    • height of the cylindrical body = total height/3;

  2. (b)

    the wines for which this type of bottle is reserved, in the case of wines produced from grapes harvested on French territory, are wines bearing the following protected designations of origin:

    • ‘Alsace’ or ‘vin d'Alsace’, ‘Alsace Grand Cru’,

    • ‘Crépy’,

    • ‘Château-Grillet’,

    • ‘Côtes de Provence’, red and rosé,

    • ‘Cassis’,

    • ‘Jurançon’, ‘Jurançon sec’,

    • ‘Béarn’, ‘Béarn-Bellocq’, rosé,

    • ‘Tavel’, rosé.

However, the restriction on the use of bottles of this type shall apply only to wines produced from grapes harvested on French territory.

2.‘Bocksbeutel’ or ‘Cantil’:

  1. (a)

    type: short-necked glass bottle, pot-bellied but flattened in shape; the base and the cross-section of the bottle at the point of greatest convexity are ellipsoidal:

    • the ratio between the long and short axes of the ellipsoidal cross-section = 2:1,

    • the ratio of the height of the convex body to the cylindrical neck of the bottle = 2,5:1;

  2. (b)

    wines for which this type of bottle is reserved:

    1. (i)

      German wines bearing the following protected designations of origin:

      • Franken,

      • Baden:

        • originating in Taubertal and Schüpfergrund,

        • originating in the following parts of the local administrative area of Baden-Baden: Neuweier, Steinbach, Umweg and Varnhalt;

    2. (ii)

      Italian wines bearing the following protected designations of origin:

      • Santa Maddalena (St. Magdalener),

      • Valle Isarco (Eisacktaler), made from the Sylvaner and Müller-Thurgau varieties,

      • Terlaner, made from the Pinot bianco variety,

      • Bozner Leiten,

      • Alto Adige (Südtiroler), made from the Riesling, Müller-Thurgau, Pinot nero, Moscato giallo, Sylvaner, Lagrein, Pinot blanco (Weissburgunder) and Moscato rosa (Rosenmuskateller) varieties,

      • Greco di Bianco,

      • Trentino, made from the Moscato variety;

    3. (iii)

      Greek wines:

      • Agioritiko,

      • Rombola Kephalonias,

      • wines from the island of Kefalonia,

      • wines from the island of Paros,

      • wines bearing a protected geographical indication from Peloponnese;

    4. (iv)

      Portuguese wines:

      • rosé wines and other wines bearing protected designations of origin and geographical indications which can be proven to have already been correctly and traditionally presented in ‘cantil’-type bottles before they were classified as wines with protected designations of origin and geographical indications.

3.‘Clavelin’:

  1. (a)

    type: a short-necked glass bottle containing 0,62 litres, consisting of a cylindrical body with broad shoulders, giving the bottle a squat appearance, with approximately the following proportions:

    • total height/diameter at base = 2,75,

    • height of the cylindrical part = total height/2;

  2. (b)

    wines for which this type of bottle is reserved:

    • French wines bearing the following protected designations of origin:

    • Côte du Jura,

    • Arbois,

    • L'Etoile,

    • Château Chalon.

4.‘Tokaj’:

  1. (a)

    type: a straight, long-necked, colourless glass bottle consisting of a cylindrical body with the following proportions:

    • height of cylindrical body/total height = 1:2,7,

    • total height/diameter at base = 1:3,6,

    • capacity: 500 ml; 375 ml, 250 ml, 100 ml or 187,5 ml (in case of exporting to a third country),

    • a seal made of the material of the bottle referring to the wine region or the producer may be placed on the bottle;

  2. (b)

    wines for which this type of bottle is reserved:

    • Hungarian and Slovak wines bearing the following protected designations of origin:

      • Tokaj,

      • Vinohradnícka oblasť Tokaj,

    • supplemented by one of the following protected traditional terms:

      • aszú/výber,

      • aszúeszencia/výberová esencia,

      • eszencia/esencia,

      • máslas/mášláš,

      • fordítás/forditáš,

      • szamorodni/samorodné.

    However, the restriction on the use of bottles of this type shall apply only to wines produced from grapes harvested in Hungarian or Slovakian territory.