Article 2.Wine-growing areas where wines may have a maximum total alcoholic strength of 20 % vol.
Article 5.Oenological practices applicable to categories of sparkling wines
Article 9.The purity and identification specifications of substances used in oenological practices
Article 10.Conditions governing the holding, circulation and use of products not complying with Article 80 of Regulation (EU) No 1308/2013 or this Regulation
Article 11.General rules applicable to the enrichment, acidification and deacidification of products other than wine
Article 12.Pouring of wine or grape must onto lees or grape marc or pressed ‘aszú’/‘výber’ pulp
Article 13.Fixing a minimum percentage of alcohol for by-products
Requirements for electrodialysis treatment
1.1. The membranes are to be arranged alternately in a ‘filter-press’...
1.2. The cation-permeable membranes must be designed to extract cations only,...
1.3. The anion-permeable membranes must be designed to extract anions only,...
1.4. The membranes must not excessively modify the physico-chemical composition and...
PART B THE MAXIMUM SULPHUR DIOXIDE CONTENT OF WINES
A. THE SULPHUR DIOXIDE CONTENT OF WINES
1. The total sulphur dioxide content of wines, other than sparkling...
2. Notwithstanding points 1(a) and (b), the maximum sulphur dioxide content...
3. The lists of wines bearing a protected designation of origin...
4. In years when climatic conditions make this exceptionally necessary, Member...
5. Member States may apply more restrictive provisions to wines produced...
3. Without prejudice to enrichment authorised pursuant to Regulation (EU) No...
4. However, each Member State may, in respect of regions and...
5. The addition of tirage liqueur and expedition liqueur shall be...
6. The addition of expedition liqueur shall be carried out in...
7. Sweetening of the cuvée and its constituents shall be prohibited....
8. In addition to any acidification or deacidification of the constituents...
9. In years of exceptional climate conditions, the maximum limit of...
10. The carbon dioxide contained in the sparkling wines may be...
11. In the case of sparkling wines other than sparkling wines...
C. Sparkling wines and quality sparkling wines bearing a protected designation...
1. The total alcoholic strength by volume of the cuvées intended...
2. However, the cuvées intended for the preparation of quality sparkling...
3. The actual alcoholic strength by volume of quality sparkling wines...
4. The tirage liqueur for sparkling wines and quality sparkling wines...
6. The duration of the process of making quality sparkling wines...
7. The duration of the fermentation process designed to make the...
9. As regards quality aromatic sparkling wines bearing a protected designation...
B. Liqueur wines bearing a protected designation of origin (provisions other...
1. The list of liqueur wines bearing a protected designation of...
2. The list of liqueur wines bearing a protected designation of...
5. Without prejudice to any provisions of a more restrictive nature...
6. The specific, traditional terms ‘οίνος γλυκύς φυσικός’, ‘vino dulce natural’,...
7. Insofar as is necessary to conform to traditional production practices,...
8. In the case of liqueur wines, the specific traditional name...
9. The specific traditional name ‘vinho generoso’ shall be used only...
10. The specific traditional name ‘vino generoso de licor’ shall be...
List of liqueur wines bearing a protected designation of origin...
A. LIST OF LIQUEUR WINES BEARING A PROTECTED DESIGNATION OF ORIGIN...
B. LIST OF LIQUEUR WINES BEARING A PROTECTED DESIGNATION OF ORIGIN...
1. List of liqueur wines bearing a protected designation of origin...
2. List of liqueur wines bearing a protected designation of origin...
3. List of liqueur wines bearing a protected designation of origin...
4. List of liqueur wines bearing a protected designation of origin...
5. List of liqueur wines bearing a protected designation of origin...
6. List of liqueur wines bearing a protected designation of origin...