Delegated regulation 2019/934 - Supplement to Regulation 1308/2013 as regards wine-growing areas where the alcoholic strength may be increased, authorised oenological practices and restrictions applicable to the production and conservation of grapevine products, the minimum percentage of alcohol for by-products and their disposal, and publication of OIV files - Main contents

EN

Official Journal of the European Union

L 149/1

Regulation (EU) No 1308/2013 repealed and replaced Council Regulation (EC) No 1234/2007 (2). Section 1 of Chapter I of Title II of Part II of Regulation (EU) No 1308/2013 lays down rules on the categories of grapevine products, oenological practices and the applicable restrictions and empowers the Commission to adopt delegated and implementing acts in that respect. In order to ensure the smooth functioning of the wine market in the new legal framework, certain rules have to be adopted by means of such acts. Those acts should replace the provisions of Commission Regulation (EC) No 606/2009 (3) which should therefore be repealed.

Part II of Annex VII to Regulation (EU) No 1308/2013 listing the categories of grapevine products provides that wine is to have a total alcoholic strength of not more than 15 % volume. However, by way of derogation, that limit may be increased to 20 % volume for wines produced without enrichment in certain wine-growing areas. These areas should be defined.

Articles 80 and 83 of Regulation (EU) No 1308/2013 and Annex VIII thereto lay down general rules on oenological practices and processes and refer to detailed rules to be adopted by the Commission. The permitted oenological practices including the methods for sweetening wines should be defined in a clear and precise manner, and limits on the use of certain substances that may be used for wine-making and the conditions for using some of those substances for wine-making should be laid down.

Annex I A to Regulation (EC) No 606/2009 lists authorised oenological practices and processes. The list of authorised oenological practices should be clarified and its coherence should be improved. The list should also be supplemented to take account of technical progress. To improve clarity, the list should be divided into two tables separating oenological processes from oenological compounds.

Table 1 of Part A of Annex I to this Regulation should list the authorised oenological processes as well as the conditions and limits of their use. The authorised processes should be based on the relevant methods recommended by the International Organisation of Vine and Wine (OIV), as contained in the OIV files referred to in the table, and relevant Union legislation referred to in the table.

To ensure that producers of grapevine products using authorised oenological compounds are better informed and acquire a better understanding of relevant rules, Table 2 of Part A of Annex I to this Regulation should list the authorised oenological compounds as well as the conditions and limits of their use. The authorised oenological compounds should be based on the relevant compounds recommended by the OIV, as contained in the OIV files referred to in the table, and relevant Union legislation referred to in the table. The table should moreover clearly identify the international denomination, the E-number if available and/or the Chemical Abstracts Service (CAS) number of the compound. It should further include a classification of the compounds into two categories, according to their use as an additive or as a processing aid, which is necessary in particular for labelling purposes.

To simplify applicable rules and to ensure coherence between the rules laid down in this Regulation and international standards, the former practice of duplicating certain information contained in the files of the OIV Code of Oenological Practices by reproducing the contents in Appendices to Annex I should be discontinued. The conditions and limits of use should follow in principle OIV recommendations, unless additional conditions, limits and derogations to the OIV files are appropriate.

The Commission should publish in the Official Journal of the European Union the files of the OIV Code of Oenological Practices referred to in Annex I to this Regulation and ensure that the OIV files concerned are available in all official languages of the Union.

Annex I B to Regulation (EC) No 606/2009 lays down the maximum levels of sulphur dioxide in wines produced in the Union. The limits are aligned with the OIV limits, which are recognised internationally, and the derogations required for certain sweet wines produced in small quantities owing to their higher sugar content and to ensure their good conservation should be maintained. In the light of current scientific studies into the reduction and replacement of sulphites in wine and the sulphite intake from wine in the human diet, the maximum limits could be re-examined at a later date with a view to further reducing them.

The procedures by which Member States may authorise certain oenological practices and processes not provided for by Union rules for a defined period and for experimental purposes should be laid down.

The production of sparkling wines, quality sparkling wines and quality aromatic sparkling wines requires a number of specific practices in addition to the oenological practices permitted for other grapevine products. For reasons of clarity, those practices should be listed in a separate Annex to this Regulation.

The production of liqueur wines requires a number of specific practices in addition to the oenological practices permitted for other grapevine products and the production of liqueur wines with a protected designation of origin has certain particularities. For reasons of clarity, those practices and restrictions should be listed in a separate Annex to this Regulation.

Coupage is a widespread oenological practice which can have a considerable impact on the quality of grapevine products. Therefore, in order to prevent abuse and to ensure high quality grapevine products whilst also promoting a more competitive sector, the practice should be defined and strictly regulated. As far as rosé wine production is concerned, for the same reasons, this practice should be regulated in particular for certain wines which are not subject to specifications.

Union rules on foodstuffs and the International Oenological Codex of the OIV already lay down specifications concerning purity and identification in relation to a large number of substances used in oenological practices. For the purposes of harmonisation and clarity, those specifications should be adhered to in the first instance and additional rules specific to the situation in the Union should also be provided for.

Wine products that do not comply with the provisions of Section 1 of Chapter I of Title II of Part II of Regulation (EU) No 1308/2013 or the provisions laid down in this Regulation may not be placed on the market and must be destroyed. However, some of these products may be permitted to be used for industrial purposes only and therefore the conditions for their use should be laid down so as to ensure adequate monitoring of their final use. In addition, to avoid financial losses for operators with stocks of certain products produced before the date of entry into force of this Regulation, provision should be made enabling products made in accordance with the rules in force before that date to be released for consumption.

Notwithstanding the general rule laid down in Section D of Part II of Annex VIII to Regulation (EU) No 1308/2013, the pouring of wine or grape must onto lees or grape marc or pressed ‘aszú’ or ‘výber’ pulp is an essential characteristic of the production of certain Hungarian and Slovak wines. The particular rules for such practice must be laid down in accordance with the national provisions in force in the Member States concerned on 1 May 2004.

In order to ensure the quality of the grapevine products, provision should be made for the implementation of the prohibition of over-pressing of grapes. Verifying the correct application of that prohibition requires there to be adequate monitoring of the by-products resulting from winemaking and their final use. To this end, rules on the minimum percentage of alcohol contained in the by-products after the pressing of grapes should be specified, as well as on the conditions for the mandatory disposal of by-products held by any natural or legal person or groups of persons, under the supervision of the competent authorities of the Member States. Since those conditions are directly linked to the winemaking process, they should be listed together with the oenological practices and applicable restrictions for the production of wine set out in this Regulation,

the practices and processes concerned meet the requirements of the third subparagraph of Article 80(1) and Article 80(3)(b) to (e) of Regulation (EU) No 1308/2013;

such practices and processes are applied to quantities not exceeding 50 000 hectolitres per year for any one experiment;

the Member State concerned informs the Commission and the other Member States at the beginning of the experiment of the terms of each authorisation;

the processes shall be entered on the accompanying document referred to in Article 147(1) and in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013.

red wine, white wine and the musts or wines suitable for yielding one of these categories of wine;

wines without a protected designation of origin and wines without protected geographical indication, wines with a protected designation of origin (PDO) and wines with a protected geographical indication (PGI) as well as musts or wines suitable for yielding one of these categories of wine.

enrichment by the addition of concentrated grape must or rectified concentrated grape must;

sweetening.

‘Tokaji fordítás’ or ‘Tokajský forditáš’ shall be prepared by pouring must or wine on pressed ‘aszú’/‘výber’ pulp;

‘Tokaji máslás’ or ‘Tokajský mášláš’ shall be prepared by pouring must or wine on the lees of ‘szamorodni’/‘samorodné’ or ‘aszú’/‘výber’.

8,0 % for zone A;

8,5 % for zone B;

9,0 % for zone C I;

9,5 % for zone C II;

10,0 % for zone C III.

1.

Tartaric acid, the use of which for deacidification purposes is provided for in line item 1.1 of Table 2 of this Annex, may be used only for products that:

2.

Tartaric acid, the use of which is provided for in line item 1.1 of Table 2 of this Annex, also called tartaric acid (L(+)-), must be of agricultural origin and extracted specifically from wine products. It must also comply with the purity criteria laid down in Regulation (EU) No 231/2012.

3.

The following derived products of tartaric acid (L(+)-), the use of which is provided for in the following line items of Table 2 of this Annex, must be of agricultural origin:

1.

Aleppo pine resin, the use of which is provided for in line item 11.1 of Table 2 of this Annex, may only be used to produce ‘retsina’ wine. This oenological practice may be carried out only:

2.

Greece shall notify the Commission in advance if it intends to amend the provisions referred to in point 1(b). That notification shall be made in accordance with Delegated Regulation (EU) 2017/1183. If the Commission does not respond within two months of receipt of such notification, Greece may implement the planned amendments.

Distilled water or deionised water of equivalent purity.

Ethanol, 15 % v/v. Prepare by mixing 15 parts of absolute ethanol with 85 parts of water (point 4.1).

Acetic acid, 5 % m/m. Prepare by mixing 5 parts of glacial acetic acid with 95 parts of water (point 4.1).

Ion exchange chromatography columns.

Measuring cylinders, capacity 2 l.

Evaporating dishes capable of withstanding a muffle furnace at 850 °C.

Drying oven, thermostatically controlled at 105 ± 2 °C.

Muffle furnace, thermostatically controlled at 850 ± 25 °C.

Analytical balance, accurate to 0,1 mg.

Evaporator, hot plate or infra-red evaporator.

Add to each of three separate ion exchange chromatography columns (point 5.1) 50 ml of the ion exchange resin to be tested, washed and treated in accordance with the manufacturer's directions for preparing resins for use with food.

For the anionic resins, pass the three extracting solvents (points 4.1, 4.2 and 4.3) separately through the prepared columns (point 6.1) at a flow rate of 350 to 450 ml/h. Discard the first litre of eluate in each case and collect the next two litres in measuring cylinders (point 5.2). For the cationic resins, pass only solvents referred to in points 4.1 and 4.2 through the columns prepared for this purpose.

Evaporate the three eluates over a hotplate or with an infrared evaporator (point 5.7) in separate evaporating dishes (point 5.3) which have been previously cleaned and weighed (m0). Place the dishes in an oven (point 5.4) and dry to constant weight (m1).

After recording the constant weight (point 6.3), place the evaporating dish in the muffle furnace (point 5.5) and ash to constant weight (m2).

Calculate the organic matter extracted (point 7.1). If the result is greater than 1 mg/l, carry out a blank test on the reagents and recalculate the weight of organic matter extracted.

Formula and calculation of results

The organic matter extracted from ion exchange resins, in mg/l, is given by:

500 (m1 – m2)

where m1 and m2 are expressed in grams.

The corrected weight (mg/l) of the organic matter extracted from ion exchange resins is given by:

500 (m1 – m2 – m3 + m4)

where m1, m2, m3 and m4 are expressed in grams.

The difference in the results between two parallel determinations carried out on the same sample must not exceed 0,2 mg/l.

1.1.

The membranes are to be arranged alternately in a ‘filter-press’ type system or any other appropriate system separating the treatment (wine) and concentration (waste water) compartments.

1.2.

The cation-permeable membranes must be designed to extract cations only, in particular K+, Ca++.

1.3.

The anion-permeable membranes must be designed to extract anions only, in particular tartrate anions.

1.4.

The membranes must not excessively modify the physico-chemical composition and sensory characteristics of the wine. They must meet the following requirements:

absolute ethanol: 11 l,

potassium hydrogen tartrate: 380 g,

potassium chloride: 60 g,

concentrated sulphuric acid: 5 ml,

distilled water: to make up 100 litres,

the pH reduction of the wine is to be no more than 0,3 pH units,

the volatile acidity reduction is to be less than 0,12 g/l (2 meq expressed as acetic acid),

treatment must not affect the non-ionic constituents of the wine, in particular polyphenols and polysaccharides,

diffusion of small molecules such as ethanol is to be reduced and must not cause a reduction in alcoholic strength of more than 0,1 % vol.,

the membranes must be conserved and cleaned by approved methods with substances authorised for use in the preparation of foodstuffs,

the membranes are marked so that alternation in the stack can be checked,

the equipment is to be run using a command and control mechanism that will take account of the particular instability of each wine so as to eliminate only the supersaturation of potassium hydrogen tartrate and calcium salts,

the treatment is to be carried out under the responsibility of an oenologist or qualified technician.

1.

International code for urease: EC 3-5-1-5, CAS No: 9002-13-5.

2.

Activity: urease activity (active at acidic pH), to break down urea into ammonia and carbon dioxide. The stated activity is not less than 5 units/mg, one unit being defined as the amount that produces one μmol of ammonia per minute at 37 °C from 5 g/l urea at pH 4.

3.

Origin: Lactobacillus fermentum.

4.

Area of application: breaking down urea present in wine intended for prolonged ageing, where its initial urea concentration is higher than 1 mg/l.

5.

Maximum dose: 75 mg of enzyme preparation per litre of wine treated, not exceeding 375 units of urease per litre of wine. After treatment, all residual enzyme activity must be eliminated by filtering the wine (pore size < 1 μm).

6.

Chemical and microbiological purity specifications:

Urease used in the treatment of wine must be prepared under similar conditions to those for urease as covered by the ‘Opinion on the use of urease prepared from Lactobacillus fermentum in wine production’ of the Scientific Committee for Food of 10 December 1998.

The objectives may be achieved by separation techniques applied separately or in combination.

The wines treated must have no organoleptic faults and must be suitable for direct human consumption.

Elimination of alcohol from the wine may not be carried out if one of the enrichment operations laid down in Part I of Annex VIII to Regulation (EU) No 1308/2013 has been applied to one of the wine products used in the preparation of the wine in question.

The alcohol content may be reduced by a maximum of 20 % and the total alcoholic strength by volume of the final product must comply with that defined in point (a) of the second paragraph of point (1) of Part II of Annex VII to Regulation (EU) No 1308/2013.

The treatment is to be carried out under the responsibility of an oenologist or qualified technician.

The treatment must be recorded in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013.

The Member States may require this treatment to be notified in advance to the competent authorities.

The treatment induces a reduction in volume as a function of the quantity of the sugar content of the sugar solution removed from the initial must.

The processes must allow the content of must constituents other than the sugars to be preserved.

The reduction in sugar content of musts excludes the correction of the alcohol content of wines which are derived from them.

The treatment must not be used in conjunction with one of the enrichment operations provided for in Part I of Annex VIII to Regulation (EU) No 1308/2013.

The treatment is carried out on a volume of must determined as a function of the sugar content reduction objective being sought.

The objective of the first stage is to render the must suitable for the second stage of concentration and to preserve the macromolecules greater in size than the membrane's cut-off threshold. This stage may be carried out by ultrafiltration.

The permeate obtained during the first stage of treatment is then concentrated by nanofiltration or by reverse osmosis.

The original water and the organic acids not retained by nanofiltration in particular may be reintroduced in the treated must.

The treatment must be carried out under the responsibility of an oenologist or qualified technician.

The membranes used must comply with the requirements of Regulation (EC) No 1935/2004 and Regulation (EU) No 10/2011 and with the national provisions adopted for the implementation thereof. They must comply with the requirements of the International Oenological Codex published by the OIV.

The treatment is to be carried out under the responsibility of an oenologist or qualified technician.

The treatment must be recorded in the register referred to in Article 147(2) of Regulation (EU) No 1308/2013.

The membranes used must comply with the requirements of Regulations (EC) No 1935/2004 and (EU) No 10/2011 and with the national provisions adopted for the implementation thereof. They must comply with the requirements of the International Oenological Codex published by the OIV.

1.

The total sulphur dioxide content of wines, other than sparkling wines and liqueur wines, on their release to the market for direct human consumption, may not exceed:

2.

Notwithstanding points 1(a) and (b), the maximum sulphur dioxide content shall be raised, as regards wines with a sugar content, expressed as the sum of glucose and fructose, of not less than five grams per litre, to:

3.

The lists of wines bearing a protected designation of origin or a protected geographical indication set out in points 2(c), (d) and (e) may be amended to include new wines or where the production conditions of the wines are amended or the designation of origin or geographical indication is changed. Member States shall send a request for derogation to the Commission in accordance with Commission Delegated Regulation (EU) 2017/1183 and provide all the necessary technical information for the wines concerned, including their product specifications and the annual quantities produced.

4.

In years when climatic conditions make this exceptionally necessary, Member States may authorise an increase of a maximum of 50 milligrams per litre in the maximum total sulphur dioxide levels of less than 300 milligrams per litre for wines produced in certain wine-growing areas within their territory. Member States shall notify those derogations within one month following the granting of the derogation to the Commission in accordance with Delegated Regulation (EU) 2017/1183 by specifying the year, the wine growing areas and the wines concerned and providing evidence indicating that the climatic conditions make the increase necessary. The Commission shall then publish the derogation on its website.

5.

Member States may apply more restrictive provisions to wines produced within their territory.

150 mg/l where the sugar content is less than 5 g/l;

200 mg/l where the sugar content is not less than 5 g/l.

1.

The total sulphur dioxide content of sparkling wines, on their release to the market for direct human consumption, may not exceed:

2.

Where climate conditions make this necessary in certain wine-growing areas of the Union, the Member States concerned may authorise an increase of up to 40 mg/l in the maximum total sulphur dioxide content for the sparkling wines referred to in point 1(a) and (b) produced in their territory, provided that the wines covered by this authorisation are not sent outside the Member State in question.

1.

The volatile acid content may not exceed:

2.

The levels referred to in point 1 shall apply:

3.

Member States may grant derogations from the limits set out in point 1:

Member States shall notify those derogations to the Commission in accordance with Delegated Regulation (EU) 2017/1183 and within one month following the date of granting the derogation. The Commission shall then make public the derogation on its website.

1.

The sweetening of wine may be authorised only if carried out using one or more of the following products:

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

3.

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

The grape must and concentrated grape must referred to in point 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.

1.

For the purposes of this point and Sections B and C of this Annex:

2.

The expedition liqueur may contain only:

with the possible addition of wine distillate.

3.

Without prejudice to enrichment authorised pursuant to Regulation (EU) No 1308/2013 for the constituents of a cuvée, any enrichment of the cuvée shall be prohibited.

4.

However, each Member State may, in respect of regions and varieties for which it is technically justified, authorise the enrichment of the cuvée at the place of preparation of the sparkling wines provided that:

5.

The addition of tirage liqueur and expedition liqueur shall be considered neither as enrichment nor as sweetening. The addition of tirage liqueur may not cause an increase in the total alcoholic strength by volume of the cuvée of more than 1,5 % vol. This increase shall be measured by calculating the difference between the total alcoholic strength by volume of the cuvée and the total alcoholic strength by volume of the sparkling wine before any expedition liqueur is added.

6.

The addition of expedition liqueur shall be carried out in such a way as not to increase the actual alcoholic strength by volume of the sparkling wine by more than 0,5 % vol.

7.

Sweetening of the cuvée and its constituents shall be prohibited.

8.

In addition to any acidification or deacidification of the constituents of the cuvée in accordance with Regulation (EU) No 1308/2013, the cuvée may be subject to acidification or deacidification. Acidification and deacidification of the cuvée shall be mutually exclusive. Acidification may be carried out only up to a maximum of 1,5 grams per litre, expressed as tartaric acid, i.e. 20 milliequivalents per litre.

9.

In years of exceptional climate conditions, the maximum limit of 1,5 grams per litre or 20 milliequivalents per litre may be raised to 2,5 grams per litre or 34 milliequivalents per litre, provided that the natural acidity of the products is not less than 3 g/l, expressed as tartaric acid, or 40 milliequivalents per litre.

10.

The carbon dioxide contained in the sparkling wines may be produced only as a result of the alcoholic fermentation of the cuvée from which such wine is prepared.

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.

11.

In the case of sparkling wines other than sparkling wines bearing a protected designation of origin:

1.

The tirage liqueur intended for the production of a quality sparkling wine may contain only:

2.

Producer Member States may define any supplementary or more stringent characteristics or conditions of production and circulation for quality sparkling wines produced in their territory.

3.

The manufacture of quality sparkling wines is also covered by the rules referred to in:

4.

As regards quality aromatic sparkling wines:

1.

The total alcoholic strength by volume of the cuvées intended for the preparation of quality sparkling wines bearing a protected designation of origin shall be not less than:

2.

However, the cuvées intended for the preparation of quality sparkling wines with the protected designations of origin ‘Prosecco’, ‘Conegliano Valdobbiadene — Prosecco’ and ‘Colli Asolani — Prosecco’ or ‘Asolo — Prosecco’ and prepared from a single vine variety may have a total alcoholic strength by volume of not less than 8,5 % vol.

3.

The actual alcoholic strength by volume of quality sparkling wines bearing a protected designation of origin, including the alcohol contained in any expedition liqueur added, shall be not less than 10 % vol.

4.

The tirage liqueur for sparkling wines and quality sparkling wines bearing a protected designation of origin may contain only:

and:

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.

5.

Notwithstanding point 5(c) of Part II of Annex VII to Regulation (EU) No 1308/2013, when kept at a temperature of 20 °C in closed containers of a capacity of less than 25 cl., quality sparkling wines with a protected designation of origin must have an excess pressure of not less than 3 bar.

6.

The duration of the process of making quality sparkling wines bearing a protected designation of origin, including ageing in the undertaking where they are made and reckoned from the start of the fermentation process designed to make the wines sparkling, may not be less than:

7.

The duration of the fermentation process designed to make the cuvée sparkling and the duration of the presence of the cuvée on the lees shall not be less than:

8.

The rules laid down in points 1 to 10 of Section A and point 2 of Section B shall also apply to sparkling wines and quality sparkling wines bearing a protected designation of origin.

9.

As regards quality aromatic sparkling wines bearing a protected designation of origin:

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

1.

The products referred to in point (3)(c) of Part II of Annex VII to Regulation (EU) No 1308/2013 and used for preparing liqueur wines and liqueur wines bearing a protected designation of origin or a protected geographical indication may only have undergone, where appropriate, the oenological practices and processes referred to in either Regulation (EU) No 1308/2013 or this Regulation.

2.

However,

3.

Without prejudice to any provisions of a more restrictive nature which the Member States may adopt for liqueur wines and liqueur wines bearing a protected designation of origin or a protected geographical indication prepared within their territory, the oenological practices referred to in Regulation (EU) No 1308/2013 and in this Regulation shall be authorised for those products.

4.

The following are also authorised:

5.

The vine varieties from which the products referred to in point (3)(c) of Part II of Annex VII to Regulation (EU) No 1308/2013 used for the preparation of liqueur wines and liqueur wines bearing a protected designation of origin or a protected geographical indication are produced shall be selected from those referred to in Article 81(2) of Regulation (EU) No 1308/2013.

6.

The natural alcoholic strength by volume of the products referred to in point (3)(c) of Part II of Annex VII to Regulation (EU) No 1308/2013 used for the preparation of a liqueur wine other than a liqueur wine bearing a protected designation of origin or a protected geographical indication may not be less 12 % vol.

1.

The list of liqueur wines bearing a protected designation of origin the production of which involves the use of grape must or the mixture of grape must with wine, referred to in the fourth indent of point (3)(c) of Part II of Annex VII to Regulation (EU) No 1308/2013, is set out in Section A of Appendix 1 to this Annex.

2.

The list of liqueur wines bearing a protected designation of origin to which the products referred to in point (3)(f) of Part II of Annex VII to Regulation (EU) No 1308/2013 may be added is given in Section B of Appendix 1 to this Annex.

3.

The products referred to in point (3)(c) of Part II of Annex VII to Regulation (EU) No 1308/2013 and concentrated grape must and partially fermented grape must obtained from raisined grapes referred to in point (3)(f)(iii) of that Part II of Annex VII used for the preparation of liqueur wine bearing a protected designation of origin must come from the region whose name the liqueur wine bearing a protected designation of origin in question bears.

However, as concerns liqueur wines bearing the protected designation of origin ‘Málaga’ and ‘Jerez-Xérès-Sherry’, the must of raisined grapes to which neutral alcohol of vine origin has been added to prevent fermentation, obtained from the Pedro Ximénez vine variety, may come from the ‘Montilla-Moriles’ region.

4.

The operations referred to in points 1 to 4 of Section A of this Annex for the preparation of a liqueur wine bearing a protected designation of origin may be performed only within the region referred to in point 3.

However, as regards the liqueur wine bearing a protected designation of origin for which the designation ‘Porto’ is reserved for the product prepared from grapes obtained from the region delimited as the ‘Douro’, the additional manufacturing and ageing processes may take place either in the aforementioned region or in Vila Nova de Gaia — Porto.

5.

Without prejudice to any provisions of a more restrictive nature which the Member States may adopt for liqueur wines bearing a protected designation of origin prepared within their territory:

6.

The specific, traditional terms ‘οίνος γλυκύς φυσικός’, ‘vino dulce natural’, ‘vino dolce naturale’ and ‘vinho doce natural’ shall be used only for liqueur wines bearing a protected designation of origin:

7.

Insofar as is necessary to conform to traditional production practices, Member States may, for liqueur wines bearing a protected designation of origin produced within their territory, stipulate that the specific traditional name ‘vin doux naturel’ is used only for liqueur wines bearing a protected designation of origin which are:

8.

In the case of liqueur wines, the specific traditional name ‘vino generoso’ shall be used only for dry liqueur wines bearing a protected designation of origin developed totally or partly under flor and:

Development under flor as referred to in the first subparagraph means the biological process which, occurring when a film of typical yeasts develops spontaneously at the free surface of the wine after total alcoholic fermentation of the must, gives the product specific analytic and organoleptic characteristics.

9.

The specific traditional name ‘vinho generoso’ shall be used only for liqueur wines with the protected designations of origin ‘Porto’, ‘Madeira’, ‘Moscatel de Setubal’ and ‘Carcavelos’ in association with the respective designation of origin.

10.

The specific traditional name ‘vino generoso de licor’ shall be used only for liqueur wines bearing a protected designation of origin: