Council Regulation (EC) No 1493/1999 (repealed)Show full title

L.Quality liqueur wine psr (provisions other than those included in Annex V, point H and concerning specifically quality liqueur wine psr)U.K.

1.Subject to derogations to be adopted, the products referred to in paragraph 1 of point J of Annex V and the concentrated grape must or the partially fermented grape must obtained from raisined grapes referred to in paragraph 2 of that point, used for the preparation of a quality liqueur wine psr, must be obtained from the specified region of which the quality liqueur wine psr in question bears the name.U.K.

However, for the quality liqueur wines psr ‘Málaga’ and ‘Jerez-Xérès-Sherry’ the concentrated grape must or, pursuant to Article 44(11), the partially fermented grape must from raisined grapes, as referred to in paragraph 2 of point J of Annex V, obtained from the Pedro Ximénez wine variety may come from the specified region Montilla-Moriles.

2.Subject to derogations to be adopted, the operations referred to in paragraphs 3 to 6 of point J of Annex V for the preparation of quality liqueur wines psr may be performed only within the specified region referred to in paragraph 1.U.K.

However, as regards the quality liqueur wine psr 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 delimited region or in Vila Nova de Gaia — Porto.

3.Without prejudice to any provisions of a more restrictive nature which the Member States may adopt for quality liqueur wines psr prepared within their territory:U.K.

4.However, the total alcoholic strength by volume may be less than 17,5 % vol., but not less than 15 % vol., for certain quality liqueur wines psr on a list to be drawn up where national laws applicable thereto before 1 January 1985 expressly so provided.U.K.

5.The specific, traditional names ‘οίνος γλυκύς φυσικός’, ‘vine dulce natural’, ‘vino dolce naturale’ and ‘vinho dolce natural’ shall be used only for quality liqueur wines psr:U.K.

• obtained from harvests at least 85 % of which are of the wine varieties appearing on a list to be drawn up,

• derived from musts with an initial natural sugar content of at least 212 grams per litre,

• obtained by adding alcohol, distillate or spirits, as referred to in Annex V, paragraph 2 of point J to the exclusion of any other enrichment.

6.Insofar as is necessary to conform to traditional production practices, Member States may, for quality liqueur wines psr produced within their territory, stipulate that the specific traditional name ‘vin doux naturel’ is used only for quality liqueur wines psr which are:U.K.

• made directly by producers harvesting the grapes and exclusively from their harvests of muscat, grenache, maccabeo or malvasia grapes: however, harvests may be included which have been obtained from vineyards that are also planted with vine varieties other than the four indicated above provided these do not constitute more than 10 % of the total stock,

• obtained within the limit of a yield per hectare of 40 hl of grape must referred to in Annex V, paragraph 1 or point J, first and forth indents, any greater yield resulting in the entire harvest ceasing to be eligible for the description ‘vin doux naturel’,

• derived from a grape must with an initial natural sugar content of at least 252 grams per litre,

• obtained, to the exclusion of any other enrichment, by the addition of alcohol of vinous origin amounting in pure alcohol to a minimum of 5 % of the volume the grape must in fermentation used and a maximum represented by the lower of the following two proportions:

  • either 10 % of the volume of the abovementioned grape must used, or

  • 40 % of the total alcoholic strength by volume of the finished product represented by the sum of the actual alcoholic strength by volume and the equivalent of the potential alcoholic strength by volume calculated on the basis of 1 % vol. or pure alcohol for 17,5 grams of residual sugar per litre.

7.The names referred to in paragraphs 5 and 6 may not be translated; however:U.K.

• they may be accompanied by an explanatory note in a language understood by the final consumer,

• in the case of products produced in Greece in accordance with paragraph 6 and in circulation within the territory of that Member State, the name ‘vin doux naturel’ may be accompanied by the name ‘οίνος γλυκύς φυσικός’.

8.The specific traditional name ‘vino generoso’ shall be used only for dry quality liqueur wines psr developed under flor andU.K.

• obtained only from white grapes obtained from the Palomino de Jerez, Palomino fino, Pedro Ximénez, Verdejo, Zalema and Garrido Fino vine varieties,

• released to the market after they have been matured for an average of two years in oak barrels.

Development under flor as referred to in the first subpragraph 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 name referred to in point 8 may not be translated. However, it may be accompanied by an explanatory note in a language understood by the final consumer.U.K.

10.The specific traditional name ‘vinho generoso’ shall be used only for the quality liqueur wines psr ‘Porto’, ‘Madeira’, ‘Moscatel de Setúbal’ and ‘Carcavelos’ in association with the respective registered designation of origin.U.K.

11.The specific traditional name ‘vino generoso de licor’ shall be used only for the quality liqueur wine psr:U.K.

• obtained from ‘vino generoso’, as referred to in point 8, or from wine under flor capable of producing such a ‘vino generoso’, to which either partially fermented grape must obtained from raisined grapes or concentrated grape must has been added,

• released to the market after it has been matured for an average of two years in oak barrels.

12.The name referred to in point 11 may not be translated. However, it may be accompanied by an explanatory note in a language understood by the final consumer.U.K.