The Common Agricultural Policy (Wine) (England and Northern Ireland) Regulations 2001

  1. Introductory Text

  2. PART I TITLE, COMMENCEMENT, INTERPRETATION AND REVOCATION

    1. 1. Title, extent and commencement

    2. 2. Interpretation and revocation

  3. PART II GENERAL PROVISIONS

    1. 3. Official functions and enforcement

    2. 4. Definition of medium dry

    3. 5. Vine varieties

    4. 6. Geographical indications for table wine

    5. 7. Powers of authorised officers

    6. 8. Control on movement

    7. 9. Consent to movement

    8. 10. Review of prohibitions etc. on movement of wine-sector products

    9. 11. Authorised officer acting in good faith

    10. 12. Power to require analysis or examination

  4. PART III QUALITY WINES PRODUCED IN SPECIFIED REGIONS

    1. 13. Specified regions

    2. 14. Minimum natural alcoholic strength

    3. 15. Authorisation under point D, paragraph 3, of Annex VI to Regulation 1493/1999

    4. 16. Maximum yield

    5. 17. Analytical test

    6. 18. Designation of competent body

  5. PART IV OFFENCES AND PENALTIES

    1. 19. Offences and penalties

    2. 20. Movement of a controlled wine-sector product

    3. 21. Obstruction

    4. 22. Offences by officers of bodies corporate

    5. 23. Defence of due diligence

    6. 24. Offences under the Common Agricultural Policy (Wine) Regulations 1993, 1994, 1995 or 1996

  6. Signature

    1. SCHEDULE 1

      COMMUNITY PROVISIONS

      1. Measures containing Community provisions Official Journal of the European Communities:...

    2. SCHEDULE 2

      RELEVANT COMMUNITY PROVISIONS

      1. PART I DOCUMENTS AND RECORDS

        1. (1) (2) (3) Relevant Community provisions: principal provisions Relevant Community...

      2. PART II QUALITY WINES PRODUCED IN SPECIFIED REGIONS

      3. PART III DESCRIPTION AND PRESENTATION

      4. PART IV PRODUCTION AND CONTROL OF PLANTING

      5. PART V OENOLOGICAL PROCESSES AND PROCEDURES, AND CONDITIONS FOR RELEASE TO THE MARKET

      6. PART VI SPECIFICATION

      7. PART VII VINEYARD REGISTER

      8. PART VIII COMMUNITY INSPECTION

      9. PART IX AROMATIZED WINES

    3. SCHEDULE 3

      VINE VARIETIES CLASSIFIED FOR THE PRODUCTION OF WINE IN ENGLAND AND NORTHERN IRELAND

      1. Name of variety Synonymous name Grape colour Auxerrois White Bacchus...

      2. NOTE: An asterisk (*) before the name of a variety...

    4. SCHEDULE 4

      SPECIFIED REGIONS PRODUCING QUALITY WINES PSR

      1. The areas comprised in the Lordships Lieutenant of— Bedfordshire Berkshire...

    5. SCHEDULE 5

      ANALYTICAL TEST FOR QUALITY WINES PSR

      1. The analytical test to which any wine in respect of...

      2. 1.Alcoholic Strength

      3. A minimum of 8.5% alcoholic strength for other wines.

      4. 2.Total Dry Extract (obtained by densimetry)

      5. 3.Reducing Sugars

      6. 4.Total Acidity

      7. 5.Volatile Acidity

      8. 6.pH

      9. 7.Free Sulphur Dioxide

      10. A maximum of 45 mg/l for dry wines as defined...

      11. A maximum of 60 mg/l for other wines.

      12. 8.Total Sulphur Dioxide

      13. 9.Copper

      14. 10.Iron

      15. 11.Sterility

      16. 12.Protein Stability

  8. Explanatory Note