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‘tirage liqueur’ means the product added to the cuvée to provoke secondary fermentation;
‘expedition liqueur’ means the product added to sparkling wines to give them special taste qualities.
sucrose,
grape must,
grape must in fermentation,
concentrated grape must,
rectified concentrated grape must,
wine, or
a mixture thereof,
with the possible addition of wine distillate.
none of the constituents of the cuvée has previously undergone enrichment;
the said constituents are derived solely from grapes harvested in its territory;
the enrichment is carried out in a single operation;
the following limits are not exceeded:
3 % vol. for a cuvée comprising constituents from wine-growing zone A;
2 % vol. for a cuvée comprising constituents from wine-growing zone B;
1,5 % vol. for a cuvée comprising constituents from wine-growing zone C;
the method used is the addition of sucrose, concentrated grape must or rectified concentrated grape must.
Such fermentation, unless it is intended for processing grapes, grape must or partially fermented grape must directly into sparkling wine, may result only from the addition of tirage liqueur. It may take place only in bottles or in closed tanks.
The use of carbon dioxide in the case of the process of transfer by counter- pressure is authorised under supervision and on condition that the inevitable gaseous exchanges with the carbon dioxide from the alcoholic fermentation of the cuvée do not increase the pressure of carbon dioxide contained in sparkling wines.
the tirage liqueur intended for their preparation may contain only:
grape must,
grape must in fermentation,
concentrated grape must,
rectified concentrated grape must, or
sucrose and wine;
the actual alcoholic strength by volume, including the alcohol contained in any expedition liqueur added, shall be not less than 9,5 % vol.
sucrose;
concentrated grape must;
rectified concentrated grape must;
grape must or partially fermented grape must; or
wine.
points 1 to 10 of Section A,
point 3 of Section C for the actual alcoholic strength, point 5 of Section C for the minimum excess pressure and points 6 and 7 of Section C for the minimum length of the production process, without prejudice to point 4(d) of Section B of this Annex,
except by way of derogation, these may be obtained only by making exclusive use, when constituting the cuvée, of grape must or partially fermented grape must derived from wine varieties contained in the list given in the Appendix to this Annex. However, quality aromatic sparkling wine may be produced in the traditional way by using, as constituents of the cuvée, wines obtained from grapes of the ‘Glera’ variety harvested in the regions of Veneto and Friuli-Venezia Giulia;
control of the fermentation process before and after the cuvée has been constituted, in order to render the cuvée sparkling, may be effected only by refrigeration or other physical processes;
the addition of expedition liqueur shall be prohibited;
the length of the production process for quality aromatic sparkling wines may not be less than one month.
9,5 % vol. in wine-growing zones C III,
9 % vol. in other wine-growing zones.
sucrose;
concentrated grape must;
rectified concentrated grape must;
and:
grape must;
partially fermented grape must;
wine;
suitable for yielding the same sparkling wine or quality sparkling wine bearing a protected designation of origin as that to which the tirage liqueur is added.
six months where the fermentation process designed to make the wines sparkling takes place in closed tanks;
nine months where the fermentation process designed to make the wines sparkling takes place in the bottles.
90 days,
30 days if the fermentation takes place in containers with stirrers.
these wines may be obtained solely by using, for constituting the cuvée, grape must or partially fermented grape must of vine varieties on the list given in the Appendix to this Annex, provided that these varieties are recognised as suitable for the production of quality sparkling wines bearing a protected designation of origin in the region whose name the quality sparkling wines bearing a protected designation of origin bear. By derogation, a quality aromatic sparkling wine bearing a protected designation of origin may be produced by using, as constituents of the cuvée, wines obtained from grapes of the ‘Glera’ vine variety harvested in the regions of the designations of origin ‘Prosecco’, ‘Conegliano-Valdobbiadene — Prosecco’, ‘Colli Asolani — Prosecco’ and ‘Asolo — Prosecco’;
control of the fermentation process before and after the cuvée has been constituted, in order to render the cuvée sparkling, may be effected only by refrigeration or other physical processes;
the addition of expedition liqueur shall be prohibited;
the actual alcoholic strength by volume of quality aromatic sparkling wines bearing a protected designation of origin may not be less than 6 % vol.;
the total alcoholic strength by volume of quality aromatic sparkling wines bearing a protected designation of origin may not be less than 10 % vol.;
when kept at a temperature of 20 °C in closed containers, quality aromatic sparkling wines bearing a protected designation of origin must have an excess pressure of not less than 3 bar;
notwithstanding point 6 of this Section, the duration of the process of producing quality aromatic sparkling wines bearing a protected designation of origin must not be less than one month.
Airén
Albariño
Aleatico N
Alvarinho
Ασύρτικο (Assyrtiko)
Bourboulenc B
Brachetto N.
Busuioacă de Bohotin
Clairette B
Colombard B
Csaba gyöngye B
Cserszegi fűszeres B
Devín
Fernão Pires
Freisa N
Gamay N
Gewürztraminer Rs
Girò N
Glera
Γλυκερύθρα (Glykerythra)
Huxelrebe
Irsai Olivér B
Macabeo B
Macabeu B
Toutes les Malvasías
All the Malvoisies
Mauzac blanc and rosé
Monica N
Tous les Moscateles
Μοσχοφίλερο (Moschofilero)
Müller-Thurgau B
All the Muscatels
Manzoni moscato
Nektár
Pálava B
Parellada B
Perle B
Piquepoul B
Poulsard
Ροδίτης (Roditis)
Scheurebe
Tămâioasă românească
Torbato
Touriga Nacional
Verdejo
Zefír B