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- Original (As made)
This is the original version (as it was originally made).
Regulation 4
Relevant Community provision | Subject matter |
---|---|
(a) For the purposes of Article 11 of Regulation 1282/2001 the declaration must take into account the quantities held at 1st December in that year. | |
Regulation 884/2001 | |
| Preparation of accompanying documents |
| Additional information following requirements of the enforcing authority |
| Requirement that the document may only be used for a single transport operation |
| Indication of the date on which transport commenced |
| Forwarding the consignment document to the competent authority |
| Records generally |
| Details of records |
| Time that records must be made |
| Time that accompanying documents and records must be kept |
Regulation 1493/99: Article 18 as read with | |
| Harvest declaration(a) |
| Production, etc. declaration(a) |
Relevant Community provision | Subject matter |
---|---|
(a) For the purposes of Article 16(1)(b)(ii) (use of the term “medium dry”) the figure of 18 grams per litre applies where the total acidity of the wine expressed as grams of tartaric acid per litre is not more than 10 grams per litre below its residual sugar content. | |
Regulation 1493/99: | |
| Description and presentation of products |
| Sale, placing on the market and export of products |
| Use of a designation for wines with a geographical indication |
| Use of a protected designation |
| Compulsory particulars in labelling and sales descriptions |
| Optional particulars |
| Use of the term “wine” and “table wine” |
| Designations |
| Languages on the labelling |
| Codes (codes may not be used in accordance with the last paragraph) |
| Brand names |
| Placing on the market |
| Compulsory particulars for sparkling wine |
| Optional particulars for sparkling wine |
| Detailed rules relating to compulsory particulars for sparkling wine |
| Use of certain specific terms for sparkling wine |
| Languages that may be used for labelling sparkling wine |
| Presentation of sparkling wine |
| Contents of sparkling wine type bottles |
| More than one item of information for sparkling wine |
| Labelling a package for sparkling wine |
| Brand names for sparkling wine |
| Description of sparkling wine |
| Sales description of sparkling wine |
| Composite names of sparking wine |
| Marking the cork of sparkling wine |
Regulation 753/2002: | |
| Presentation of compulsory particulars |
| Optional particulars must not be misleading or cause confusion |
| Prohibition on lead-based capsules or foil |
| Reservation of certain types of bottle |
| Particulars required for registers, accompanying documents and other documents |
| Labelling of Title II products |
| Compulsory particulars for Title II products |
| Optional particulars for Title II products |
| Labelling with a geographic indication |
| Use of name, address and occupation of those marketing the product |
| Definitions for residual sugar expressions |
| Indication of a vintage year |
| Indication of vine variety |
| Awards and medals |
| Protection of traditional terms |
| Criteria for use of name of enterprise |
| Criteria for use of geographical unit smaller than specified region |
| Indication of the region of bottling |
| General rules for labelling imported wine |
| Names of third countries |
| Imported wine with a geographical indication |
| Other particulars that may be included on the labelling of imported wine with a geographical indication |
| Particulars for imported liqueur wine, semi-sparkling wine, aerated semi-sparkling wine and sparkling wine |
| Compulsory particulars for liqueur wine, semi-sparkling wine and aerated semi-sparkling wine |
| Optional particulars for liqueur wines, semi-sparkling wines and aerated semi-sparkling wine |
| Rules for aerated sparkling wine |
| Indication of a geographical unit other than a specified region |
| Protection of traditional terms for sparkling wine; Criteria for use of geographical unit smaller than specified region for quality sparkling wine psr |
Relevant Community provision | Subject matter |
---|---|
(a) In accordance with Article 24(2) of Regulation 479/2008, the United Kingdom produces less than 50,000 hectolitres per wine year, and there is no classification under Article 24(1). Consequently, any variety (other than those specified in Article 24(1)(b)) that belongs to the species Vitis vinifera or comes from a cross between the species Vitis vinifera and other species of the genus Vitis is permitted. | |
Regulation 423/2008: | |
| Prohibition on the use of table-grape varieties |
Regulation 479/2008: | |
| Restrictions on the planting, re-planting and grafting of certain vine varieties |
| Requirement to grub-up vine varieties specified in Article 24(1)(b) |
| Restriction on production to specified varieties |
| |
| Use of the term “wine” |
| Use of the term “new wine still in fermentation” |
| Use of the term “liqueur wine” |
| Use of the term “sparkling wine” |
| Use of the term “quality sparkling wine” |
| Use of the term “quality aromatic sparkling wine” |
| Use of the term “aerated sparkling wine” |
| Use of the term “semi-sparkling wine” |
| Use of the term “aerated semi-sparkling wine” |
| Use of the term “grape must” |
| Use of the term “partially fermented grape must” |
| Use of the term “partially fermented grape must extracted from raisined grapes” |
| Use of the term “concentrated grape must” |
| Use of the term “rectified concentrated grape must” |
| Use of the term “wine from raisined grapes” |
| Use of the term “wine from overripe grapes” |
| Use of the term “wine vinegar” |
| Prohibition on marketing |
| Import requirements |
Relevant Community provision | Subject matter | |
---|---|---|
Regulation 1493/99 (each provision must be read in accordance with the provisions of Regulation 423/2008 in the second column): | Provision of Regulation 423/2008 relating to the provisions of Regulation 1493/99: | |
| Article 42 | Oenological practices and processes |
| Details of oenological practices and processes | |
| Article 5 and Annex IV Article 8 Article 9 Article 10 and Annex VI Article 11 and Annex VII Article 12 and Annex VIII | Permitted oenological practices for fresh grapes, etc. |
| Article 13 and Annex IX | Permitted oenological practices for grape must for the manufacture of rectified concentrated grape must |
| Article 7 and Annex V Article 8 Article 10 and Annex VI Article 11 and Annex VII Article 12 and Annex VIII Article 14 Article 15 Article 16 Article 17 and Annexes IV and X | Permitted oenological practices for grape must intended for wine production |
| Article 18 and Annex XI Article 19 and XII Article 20 Article 21 Article 22 and Annex XIII | Oenological practices for certain products |
| Article 23 and Annex XIV and XV | Sulphur dioxide content |
| Article 24 and Annex XVI | Volatile acid content in wine |
| Article 27 and Annex XVII | Enrichment limit (note: wine-growing zones are specified in Annex III of Regulation 1493/1999) |
| Article 26 | Permitted enrichment processes |
| Article 31 and Annex XVIII | Limits on acidification and deacidification |
| Article 35 Article 36 | Permitted sweetening methods and limits |
| Article 29 Article 30 Article 32 Article 33 and Annex XIX Article 35 | Permitted times for enrichment processes, acidification and deacidification |
| Article 28 | Production of sparkling wine (no rules have been established in England under paragraph H(4)) |
| Article 4 and Annex III Article 28 | Production of quality sparkling wine |
| Article 25 Article 37 Article 40 and Annex XX Article 41 and Annex XXI and XXI(B) Article 43 | Production of liqueur wine |
| Production of quality wine in a processing area | |
| Article 35 | Acidification, de-acidification and sweetening |
| Enrichment, acidification and deacidificaction | |
| Article 4 and Annex III Article 28 | Quality sparkling wine psr |
| Further provisions for liqueur wine | |
| Wine that may be offered or delivered for direct human consumption | |
| Restriction on the use of specified wine | |
| Use of grape must with fermentation arrested | |
| Use of grape juice | |
| Wine with low alcohol | |
| Use of wine lees or grape marc | |
| Use of piquette | |
| Wine fortified for distillation | |
| Grape must, etc., in fermentation | |
| Restriction on the use of products originating in third countries | |
| Article 46 | General rules relating to offer or disposal of certain products for direct human consumption |
Relevant Community provision | Subject matter |
---|---|
Regulation 423/2008: | |
| Purity and identification of substances |
| Method of coupage |
| Wine produced before 1 August 2000 |
| Holding and movement of controlled wine sector products |
Relevant Community provision | Subject matter |
---|---|
Regulation 2392/86: | |
| Information concerning the vineyard register |
Relevant Community provisions | Subject matter |
---|---|
Regulation 1601/91: | |
| Permitted oenological practices and processes |
| Restrictions on the use of descriptions |
| Restrictions on the description and sale of aromatized drinks |
| General rules relating to the labelling, presentation and advertising of aromatized wine, aromatized wine-based drinks and aromatized wine-product cocktails |
| Export of aromatized wine, aromatized wine-based drinks and aromatized wine-product cocktails |
Regulation 5
18. The Department may approve geographical units in Northern Ireland to be used as geographical indications for regional wine, and must publish them on the website of the Department of Agriculture and Rural Development..
19.—(1) It is an offence to use a geographical indication for the designation of a table wine produced in Northern Ireland unless the wine conforms to the standards for regional wine in this Schedule.
(2) The wine must comply with the Table in this Schedule.
(3) The wine must come from a batch of wine—
(a)for which the maximum yield for each hectare of land cultivated with vines for producing the wine was 100 hectolitres;
(b)that has been produced exclusively from grapes harvested in the geographical unit the name of which is used for the designation of that wine;
(c)that has a minimum natural alcoholic strength of 6%;
(d)that has a minimum acidity of 4 grams per litre;
(e)for which a certificate has been issued by the producer of the wine certifying that analytical tests of the wine in that batch have been carried out in respect of the factors specified in the table of standards in this Schedule and in accordance with Regulation 2676/90, and it has been found to satisfy those standards;
(f)that has been found to be of a satisfactory organoleptic standard for a regional wine in accordance with sub-paragraph (5).
(4) A geographical indication also may be used to designate a table wine obtained by the coupage of wines as permitted by Article 51(2) of Regulation 1493/99.
(5) For the purposes of sub-paragraph (3)(f), a wine is of a satisfactory organoleptic standard for a regional wine if—
(a)a certificate has been issued by a recognised organoleptic assessment panel certifying that it has carried out an organoleptic assessment of the wine and has found it to be of a satisfactory organoleptic standard for a regional wine; or
(b)the wine has been highly commended or awarded a bronze, silver or gold award at a competition—
(i)authorised by the Department and notified to the Commission pursuant to Article 21 of Regulation 753/2002, and
(ii)run with complete impartiality.
(6) Subject to point A, paragraph 2, of Annex VII to Regulation 1493/99 (sales description), it is an offence to use a geographical indication other than the name of a geographical unit approved under paragraph 1 on the labelling or advertising of wine produced in Northern Ireland.
Factor | Standard to be met |
Actual alcoholic strength by volume | A minimum of 8.5% |
Total alcoholic strength by volume | (a) in the case of an enriched white wine, a maximum of 11.5%; (b) in the case of an enriched red or rosé wine, a maximum of 12%; and (c) in the case of any other wine, a maximum of 15% |
Natural alcoholic strength by volume | A minimum of 6% |
Total acidity | A minimum of 4 grams per litre expressed as tartaric acid |
Volatile acidity | In the case of a sweet wine with 45 grams per litre or more of residual sugar, a maximum of 1.14 grams per litre expressed as acetic acid |
Free sulphur dioxide | (a) in the case of a dry wine, a maximum of 45 milligrams per litre, and (b) in the case of any other wine, a maximum of 60 milligrams per litre |
Total sulphur dioxide | (a) in the case of a red wine with less than 5 grams per litre of residual sugar, a maximum of 160 milligrams per litre; (b) in the case of red wine with 5 grams per litre or more of residual sugar, a maximum of 210 milligrams per litre; (c) in the case of a white or rosé wine with less than 5 grams per litre of residual sugar, a maximum of 210 milligrams per litre; and (d) in the case of a white or rosé wine with 5 grams per litre or more of residual sugar, a maximum of 260 milligrams per litre |
Copper | A maximum of 0.5 milligrams per litre |
Iron | A maximum of 8 milligrams per litre |
Sterility | There must be no indication of yeasts or bacteria liable to spoil the wine |
Protein stability | The wine must remain unchanged in appearance after being held at 70°C for 15 minutes and subsequently cooled to 20°C |
Regulation 5
20. It is an offence to use the term “quality wine psr” in relation to a wine produced in Northern Ireland unless it complies with this Schedule.
21. For the purposes of point A of Annex VI to Regulation 1493/99, “specified region” means Northern Irish vineyards less than 220 metres above sea level.
22. Irrigation may only be carried out in accordance with an authorisation granted by the Agency.
23.—(1) The wine must be —
(a)produced in accordance with point D(1) of Annex VI to Regulation 1493/99.
(b)treated in accordance with Point G of that Annex;
(c)enriched, etc., in accordance with point H of that Annex;
(2) In accordance with point D(3) of that Annex, a quality wine psr may be produced in an area in immediate proximity to the specified region.
24. The minimum natural alcoholic strength is 6%.
25. For the purposes of point I, paragraph 1, of Annex VI to Regulation 1493/99, the maximum yield is 80 hectolitres per hectare.
26. Notwithstanding regulation 3 of these Regulations, the Agency is the competent body for the purposes of Article 56 of Regulation 1493/99.
27. For the purposes of point J, paragraph 1(a) of Annex VI to Regulation 1493/99 wine must be analysed in accordance with Regulation 2676/90 and must comply with the parameters in the following table.
Parameter | Value |
---|---|
Alcoholic strength | A minimum of 5.5% alcoholic strength for wines having a natural alcoholic strength of not less than 10% |
Reducing sugars | No standard required to be met |
Total acidity | A minimum of 4 grams per litre expressed as tartaric acid |
Volatile acidity | A maximum volatile acid content as described in point B, paragraph 1(a), (b) or (c), of Annex V to Regulation 1493/99 as read with Annex XVI to Regulation 423/2008. |
pH | No standard required to be met |
Free sulphur dioxide | A maximum as defined in point A, paragraphs 1 and 2(a) and (b), of Annex V to Regulation 1493/99 |
Copper | A maximum of 0.5 mg/l |
Iron | A maximum of 8 mg/l |
Sterility | There must be no indication of yeasts or bacteria liable to spoil the wine |
Protein stability | The wine must remain unchanged in appearance after being held at 70ºC for 15 minutes and subsequently cooled to 20ºC |
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