Commission Delegated Regulation (EU) 2019/934 of 12 March 2019 supplementing Regulation (EU) No 1308/2013 of the European Parliament and of the Council 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

They may be left in their natural state, or heated to a low, medium or high temperature, but they may not have undergone combustion, including surface combustion, nor be carbonaceous or friable to the touch. They may not have undergone any chemical, enzymatic or physical processes other than heating. No product may be added for the purpose of increasing their natural flavour or the amount of their extractible phenolic compounds.

LABELLING

The label must mention the origin of the botanical species of oak and the intensity of any heating, the storage conditions and safety precautions.

DIMENSIONS

The dimensions of the particles of wood must be such that at least 95 % in weight are retained by a 2 mm mesh filter (9 mesh).

PURITY

The pieces of oak wood may not release any substances in concentrations which may be harmful to health.

Appendix 8

Requirements for treatment to correct the alcohol content of wines

The aim of treatment to correct alcohol content (‘the treatment’) is to reduce excessive levels of ethanol in wine in order to improve the balance of flavour.

Requirements:

• (1) The objectives may be achieved by separation techniques applied separately or in combination.

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

• (3) 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.

• (4) 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.

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

• (6) —————

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

Appendix 9

Requirements for treatment to reduce the sugar content of musts by membrane coupling

The aim of treatment to reduce sugar content (‘the treatment’) is to remove sugar from a must by membrane coupling linking microfiltration or ultrafiltration to nanofiltration or reverse osmosis.

Requirements:

• (1) 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.

• (2) The processes must allow the content of must constituents other than the sugars to be preserved.

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

• (4) 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.

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

• (6) 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.

• (7) 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.

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

• (9) 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.

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 wines and liqueur wines, on their release to the market for direct human consumption, may not exceed:

• (a) 150 milligrams per litre for red wines;

• (b) 200 milligrams per litre for white and rosé wines.

• 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:

• (a) 200 milligrams per litre for red wines;

• (b) 250 milligrams per litre for white and rosé wines;

• (c) 300 milligrams per litre for:
• — wines entitled to the description ‘Spätlese’ in accordance with Union provisions,
• — white wines entitled to one of the following protected designations of origin: Bordeaux supérieur, Graves de Vayres, Côtes de Bordeaux-Saint-Macaire for the wines so-called ‘moelleux’, Premières Côtes de Bordeaux, Côtes de Bergerac, Côtes de Montravel, Gaillac followed by the terms ‘doux’ or ‘vendanges tardives’, Rosette, Savennières and Corrèze followed by the term ‘Vin de paille’,
• — white wines entitled to the protected designations of origin Allela, Navarra, Penedès, Tarragona and Valencia and wines entitled to a protected designation of origin from the Comunidad Autónoma del País Vasco and described as ‘vendimia tardia’,
• — sweet wines entitled to the protected designation of origin ‘Binissalem-Mallorca’,
• — wines produced from overripe grapes and from raisined grapes entitled to the protected designation of origin ‘Málaga’ with a residual sugar content equal to or more than 45 g/l,
• — wines originating in the United Kingdom produced in accordance with UK legislation where the sugar content is more than 45 g/l,
• — wines from Hungary bearing the protected designation of origin ‘Tokaji’ and described in accordance with Hungarian provisions as ‘Tokaji édes szamorodni’ or ‘Tokaji szàraz szamorodni’,
• — wines entitled to one of the following protected designations of origin: Loazzolo, Alto Adige and Trentino described by the terms or one of the terms: ‘passito’ or ‘vendemmia tardiva’,
• — wines entitled to the protected designation of origin: ‘Colli orientali del Friuli’ accompanied by the term ‘Picolit’,
• — wines entitled to the protected designations of origin ‘Moscato di Pantelleria naturale’ and ‘Moscato di Pantelleria’,
• — wines from the Czech Republic entitled to the description ‘pozdní sběr’,
• — wines from Slovakia entitled to a protected designation of origin and described by the term ‘neskorý zber’ and Slovak ‘Tokaj’ wines entitled to the protected designation of origin ‘Tokajské samorodné suché’ or ‘Tokajské samorodné sladké’,
• — white wines with the following protected geographical indications, with a total alcoholic strength by volume of more than 15 % vol. and a sugar content of more than 45 g/l: — Franche-Comté, — Coteaux de l’Auxois, — Saône-et-Loire, — Ardèche, — Collines rhodaniennes, — Comté Tolosan, — Côtes de Gascogne, — Gers, — Côtes du Lot, — Côtes du Tarn, — Vins de la Corrèze, — Ile de Beauté, — Pays d’Oc, — Côtes de Thau, — Val de Loire, — Méditerranée, — Comtés rhodaniens, — Côtes de Thongue, — Côte Vermeille, — Agenais, — Landes, — Vins des Allobroges, — Var,
• — white wines with the following protected geographical indications, with a total alcoholic strength by volume of more than 15 % vol. and a sugar content of more than 45 g/l: — Franche-Comté, — Coteaux de l'Auxois, — Saône-et-Loire, — Coteaux de l'Ardèche, — Collines rhodaniennes, — Comté Tolosan, — Côtes de Gascogne, — Gers, — Lot, — Côtes du Tarn, — Corrèze, — Ile de Beauté, — Oc, — Thau, — Val de Loire, — Méditerranée, — Comtés rhodaniens, — Côtes de Thongue, — Côte Vermeille, — Agenais, — Landes, — Allobrogie, — Var,
• — sweet wines originating in Greece with an actual alcoholic strength by volume equal to or more than 15 % vol. and a sugar content equal to or more than 45 g/l and entitled to one of the following protected geographical indications: — Άγιο Όρος (Mount Athos — Holy Mount Athos — Holy Mountain Athos — Mont Athos — Άγιο Όρος Άθως), — Αργολίδα (Αrgolida), — Αχαΐα (Achaia), — Επανομή (Epanomi), — Κυκλάδες (Cyclades), — Λακωνία (Lakonia), — Πιερία (Pieria), — Τύρναβος (Tyrnavos), — Φλώρινα (Florina),
• — sweet wines originating in Cyprus with an actual alcoholic strength by volume equal to or less than 15 % vol. and a sugar content equal to or more than 45 g/l and entitled to the protected designation of origin Κουμανδαρία (Commandaria),
• — sweet wines originating in Cyprus produced from overripe grapes or from raisined grapes with a total alcoholic strength by volume equal to or more than 15 % vol. and a sugar content equal to or more than 45 g/l and entitled to one of the following protected geographical indications: — Τοπικός Οίνος Λεμεσός (Regional wine of Lemesos), — Τοπικός Οίνος Πάφος (Regional wine of Pafos), — Τοπικός Οίνος Λάρνακα (Regional wine of Larnaka), — Τοπικός Οίνος Λευκωσία (Regional wine of Lefkosia),
• — wines originating in Malta with a total alcoholic strength by volume greater than or equal to 13,5 % vol. and a sugar content greater than or equal to 45 g/l and entitled to the protected designation of origin ‘Malta’ and ‘Gozo’,
• — wines from Croatia entitled to a protected designation of origin and described by the term ‘kvalitetno vino KZP — desertno vino’ or ‘vrhunsko vino KZP — desertno vino’ where the sugar content is more than 50 g/l or ‘vrhunsko vino KZP — kasna berba’;
• — wines from raisined grapes bearing the protected designation of origin ‘Ponikve’, where the sugar content is more than 50 g/l,
• — wines bearing the protected designation of origin ‘Muškat momjanski/Moscato di Momiano’ described by the terms ‘kvalitetno vino KZP — desertno vino’ or ‘vrhunsko vino KZP — desertno vino’ where the sugar content is more than 50 g/l;

• (d) 350 milligrams per litre for:
• — wines entitled to the description ‘Auslese’ in accordance with Union provisions,
• — Romanian white wines entitled to one of the following protected designations of origin: Murfatlar, Cotnari, Târnave, Pietroasa, Valea Călugărească,
• — wines from the Czech Republic entitled to the description ‘výběr z hroznů’,
• — wines from Slovakia entitled to a protected designation of origin and described by the term ‘výber z hrozna’ and Slovak ‘Tokaj’ wines entitled to the protected designation of origin ‘Tokajský másláš’ or ‘Tokajský forditáš’,
• — wines from Slovenia entitled to a protected designation of origin and described by the term ‘vrhunsko vino ZGP — izbor’,
• — wines entitled to the traditional expression ‘Késői szüretelésű bor’,
• — wines from Italy of the ‘aleatico’ type entitled to the protected designation of origin ‘Pergola’ and the traditional expression ‘passito’,
• — wines from Croatia entitled to a protected designation of origin and described by the term ‘vrhunsko vino KZP — izborna berba’,
• — wines from Hungary entitled to a protected designation of origin and described in accordance with Hungarian provisions as ‘Válogatott szüretelésű bor’ or ‘Főbor’;

• (e) 400 milligrams per litre for:
• — wines entitled to the descriptions ‘Beerenauslese’, ‘Ausbruch’, ‘Ausbruchwein’, ‘Trockenbeerenauslese’, ‘Strohwein’, ‘Schilfwein’ and ‘Eiswein’ in accordance with Union provisions,
• — white wines entitled to one of the following protected designations of origin: Sauternes, Barsac, Cadillac, Cérons, Loupiac, Sainte-Croix- du-Mont, Monbazillac, Bonnezeaux, Quarts de Chaume, Coteaux du Layon, Coteaux de l'Aubance, Graves Supérieures, Sainte-Foy Bordeaux, Haut-Montravel, Saussignac, Jurançon except where followed by the term ‘sec’, Anjou-Coteaux de la Loire, Coteaux du Layon followed by the name of the commune of origin, Chaume, Coteaux de Saumur, Coteaux du Layon followed by the term premier cru and completed by the complementary geographical denomination Chaume, Pacherenc du Vic Bilh except where followed by the term ‘sec’, Alsace et Alsace grand cru followed by the term ‘vendanges tardives’ or ‘sélection de grains nobles’,
• — sweet wines originating in Greece produced from overripe grapes and from raisined grapes with a residual sugar content, expressed as sugar, equal to or more than 45 g/l and entitled to one of the following protected designations of origin: — Δαφνές (Dafnes), — Λήμνος (Limnos), — Malvasia Πάρος (Malvasia Paros), — Malvasia Σητείας (Malvasia Sitia), — Malvasia Χάνδακας — Candia, — Μονεμβασία- Malvasia (Monemvasia — Malvasia), — Μοσχάτος Κεφαλληνίας (Muscat of Kefalonia — Muscat de Céphalonie), — Μοσχάτος Λήμνου (Muscat of Limnos), — Μοσχάτο Πατρών (Muscat of Patra), — Μοσχάτος Ρίου Πάτρας (Muscat of Rio Patra), — Μοσχάτος Ρόδου (Muscat of Rodos), — Νεμέα (Nemea), — Σάμος (Samos), — Σαντορίνη (Santorini), — Σητεία (Sitia), and sweet wines originating in Greece produced from overripe grapes and from raisined grapes entitled to one of the following protected geographical indications: — Άγιο Όρος (Mount Athos — Holy Mount Athos — Holy Mountain Athos — Mont Athos — Άγιο Όρος Άθως), — Αιγαίο Πέλαγος (Aegean Sea — Aigaio Pelagos), — Δράμα (Drama), — Ηράκλειο (Iraklio), — Καστοριά (Kastoria), — Κρήτη (Crete), — Μακεδονία (Macedonia), — Ρέθυμνο (Rethimno), — Σιάτιστα (Siatista), — Στερεά Ελλάδα (Sterea Ellada), — Χανιά (Chania),
• — wines from the Czech Republic entitled to the descriptions ‘výběr z bobulí’, ‘výběr z cibéb’, ‘ledové víno’ or ‘slámové víno’,
• — wines from Slovakia entitled to a protected designation of origin and described by the terms ‘bobuľový výber’, ‘hrozienkový výber’, ‘cibébový výber’, ‘ľadové víno’ or ‘slamové víno’ and Slovak ‘Tokaj’ wines entitled to the protected designation of origin ‘Tokajský výber’, ‘Tokajská esencia’ or ‘Tokajská výberová esencia’,
• — wines from Hungary entitled to a protected designation of origin and described in accordance with Hungarian provisions as ‘Tokaji máslás’, ‘Tokaji fordítás’, ‘Tokaji aszúeszencia’, ‘Tokaji eszencia’, ‘Tokaji aszú’ or ‘Töppedt szőlőből készült bor’ or ‘Jégbor’,
• — wines entitled to the protected designation of origin ‘Albana di Romagna’ and described by the term ‘passito’,
• — Luxembourg wines entitled to a protected designation of origin and described by the terms ‘vendanges tardives’, ‘vin de glace’ or ‘vin de paille’,
• — wines from Portugal entitled to a protected designation of origin or a protected geographical indication and to the statement ‘colheita tardia’,
• — wines from Slovenia entitled to a protected designation of origin and described by the terms ‘vrhunsko vino ZGP – jagodni izbor’, ‘vrhunsko vino ZGP – ledeno vino’, ‘vrhunsko vino ZGP – suhi jagodni izbor’ or ‘vrhunsko vino ZGP – slamno vino (vino iz sušenega grozdja)’,
• — wines originating in Canada entitled to the description ‘Icewine’,
• — wines from Croatia entitled to a protected designation of origin and described by the term ‘vrhunsko vino KZP — izborna berba bobica’, ‘vrhunsko vino KZP — izborna berba prosušenih bobica’ or ‘vrhunsko vino KZP — ledeno vino’.

• 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.

B. THE SULPHUR DIOXIDE CONTENT OF LIQUEUR WINES

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

• (a) 150 mg/l where the sugar content is less than 5 g/l;

• (b) 200 mg/l where the sugar content is not less than 5 g/l.

C. THE SULPHUR DIOXIDE CONTENT OF SPARKLING WINES

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

• (a) 185 mg/l for all categories of quality sparkling wine; and

• (b) 235 mg/l for other sparkling wines.

• 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.

PART C

THE MAXIMUM VOLATILE ACID CONTENT OF WINES

• 1.The volatile acid content may not exceed:

• (a) 18 milliequivalents per litre for partially fermented grape must;

• (b) 18 milliequivalents per litre for white and rosé wines; or

• (c) 20 milliequivalents per litre for red wines.

• 2.The levels referred to in point 1 shall apply:

• (a) to products from grapes harvested within the Union, at the production stage and at all stages of marketing;

• (b) to partially fermented grape must and wines originating in third countries, at all stages following their entry into the geographical territory of the Union.

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

• (a) for certain wines bearing a protected designation of origin or a protected geographical indication:
• — where they have been aged for a period of at least two years, or
• — where they have been produced according to particular methods;

• (b) for wines with a total alcoholic strength by volume of at least 13 % vol.

• 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.

PART D

LIMITS AND CONDITIONS FOR THE SWEETENING OF WINES

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

• (a) grape must;

• (b) concentrated grape must;

• (c) rectified concentrated grape must.

• 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:

• (a) in accordance with the conditions and limits laid down in this Annex;

• (b) within the region in which the wine was produced or within an area in immediate proximity.

• 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.

ANNEX II

AUTHORISED OENOLOGICAL PRACTICES AND RESTRICTIONS APPLICABLE TO SPARKLING WINES, QUALITY SPARKLING WINES AND QUALITY AROMATIC SPARKLING WINES

A. Sparkling wine

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

• (a) ‘tirage liqueur’ means the product added to the cuvée to provoke secondary fermentation;

• (b) ‘expedition liqueur’ means the product added to sparkling wines to give them special taste qualities.

• 2.The expedition liqueur may contain only:

• — sucrose,

• — grape must,

• — grape must in fermentation,

• — concentrated grape must,

• — rectified concentrated grape must,

• — wine, or

• — a mixture thereof,

• 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:

• (a) none of the constituents of the cuvée has previously undergone enrichment;

• (b) the said constituents are derived solely from grapes harvested in its territory;

• (c) the enrichment is carried out in a single operation;

• (d) the following limits are not exceeded:
• (i) 3 % vol. for a cuvée comprising constituents from wine-growing zone A;
• (ii) 2 % vol. for a cuvée comprising constituents from wine-growing zone B;
• (iii) 1,5 % vol. for a cuvée comprising constituents from wine-growing zone C;

• (e) the method used is the addition of sucrose, concentrated grape must or rectified concentrated grape must.

• 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:

• (a) the tirage liqueur intended for their preparation may contain only:
• — grape must,
• — grape must in fermentation,
• — concentrated grape must,
• — rectified concentrated grape must, or
• — sucrose and wine;

• (b) the actual alcoholic strength by volume, including the alcohol contained in any expedition liqueur added, shall be not less than 9,5 % vol.

B. Quality sparkling wine

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

• (a) sucrose;

• (b) concentrated grape must;

• (c) rectified concentrated grape must;

• (d) grape must or partially fermented grape must; or

• (e) wine.

• 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:

• — points 1 to 10 of Section A,

• — point 3 of Section C for the actual alcoholic strength, point 5 of Section C for the minimum excess pressure and points 6 and 7 of Section C for the minimum length of the production process, without prejudice to point 4(d) of Section B of this Annex,

• 4.As regards quality aromatic sparkling wines:

• (a) except by way of derogation, these may be obtained only by making exclusive use, when constituting the cuvée, of grape must or partially fermented grape must derived from wine varieties contained in the list given in the Appendix to this Annex. However, quality aromatic sparkling wine may be produced in the traditional way by using, as constituents of the cuvée, wines obtained from grapes of the ‘Glera’ variety harvested in the regions of Veneto and Friuli-Venezia Giulia;

• (b) control of the fermentation process before and after the cuvée has been constituted, in order to render the cuvée sparkling, may be effected only by refrigeration or other physical processes;

• (c) the addition of expedition liqueur shall be prohibited;

• (d) the length of the production process for quality aromatic sparkling wines may not be less than one month.

C. Sparkling wines and quality sparkling wines bearing a protected designation of origin

• 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:

• — 9,5 % vol. in wine-growing zones C III,

• — 9 % vol. in other wine-growing zones.

• 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:

• (a) sucrose;

• (b) concentrated grape must;

• (c) rectified concentrated grape must;

• and:

• (a) grape must;

• (b) partially fermented grape must;

• (c) wine;

• 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:

• (a) six months where the fermentation process designed to make the wines sparkling takes place in closed tanks;

• (b) nine months where the fermentation process designed to make the wines sparkling takes place in the bottles.

• 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:

• — 90 days,

• — 30 days if the fermentation takes place in containers with stirrers.

• 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:

• (a) these wines may be obtained solely by using, for constituting the cuvée, grape must or partially fermented grape must of vine varieties on the list given in the Appendix to this Annex, provided that these varieties are recognised as suitable for the production of quality sparkling wines bearing a protected designation of origin in the region whose name the quality sparkling wines bearing a protected designation of origin bear. By derogation, a quality aromatic sparkling wine bearing a protected designation of origin may be produced by using, as constituents of the cuvée, wines obtained from grapes of the ‘Glera’ vine variety harvested in the regions of the designations of origin ‘Prosecco’, ‘Conegliano-Valdobbiadene — Prosecco’, ‘Colli Asolani — Prosecco’ and ‘Asolo — Prosecco’;

• (b) control of the fermentation process before and after the cuvée has been constituted, in order to render the cuvée sparkling, may be effected only by refrigeration or other physical processes;

• (c) the addition of expedition liqueur shall be prohibited;

• (d) the actual alcoholic strength by volume of quality aromatic sparkling wines bearing a protected designation of origin may not be less than 6 % vol.;

• (e) the total alcoholic strength by volume of quality aromatic sparkling wines bearing a protected designation of origin may not be less than 10 % vol.;

• (f) when kept at a temperature of 20 °C in closed containers, quality aromatic sparkling wines bearing a protected designation of origin must have an excess pressure of not less than 3 bar;

• (g) notwithstanding point 6 of this Section, the duration of the process of producing quality aromatic sparkling wines bearing a protected designation of origin must not be less than one month.

Appendix

List of wine grape varieties which may be used to constitute the cuvée for preparing quality aromatic sparkling wines and quality 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

ANNEX III

AUTHORISED OENOLOGICAL PRACTICES AND RESTRICTIONS APPLICABLE TO LIQUEUR WINES AND LIQUEUR WINES BEARING A PROTECTED DESIGNATION OF ORIGIN OR PROTECTED GEOGRAPHICAL INDICATION

A. Liqueur wines

• 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,

• (a) the increase in natural alcoholic strength by volume may only arise from the use of the products referred to in points (3)(e) and (f) of Part II of Annex VII to Regulation (EU) No 1308/2013; and

• (b) by derogation, Spain is authorised to permit the use of calcium sulphate for Spanish wines described by the traditional terms ‘vino generoso’ or ‘vino generoso de licor’ where this practice is traditional and provided that the sulphate content of the product so treated is not more than 2,5 g/l, expressed as potassium sulphate. These products may undergo additional acidification up to a maximum limit of 1,5 g/l.

• 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:

• (a) sweetening, subject to a declaration and registration requirement, where the products used have not been enriched with concentrated grape must, by means of:
• — concentrated grape must or rectified concentrated grape must, provided that the increase in the total alcoholic strength by volume of the wine in question is not more than 3 % vol.,
• — concentrated grape must, concentrated grape must obtained by the action of direct heat, complying, with the exception of this operation, with the definition of concentrated grape must, rectified concentrated grape must or must from raisined grapes to which neutral alcohol of vine origin has been added to prevent fermentation, for Spanish wine described by the traditional expression ‘vino generoso de licor’ and provided that the increase in the total alcoholic strength by volume of the wine in question is not greater than 8 % vol.,
• — concentrated grape must or rectified concentrated grape must for liqueur wines bearing the protected designation of origin ‘Madeira’ and provided that the increase in the total alcoholic strength by volume of the wine in question is not more than 8 % vol.;

• (b) the addition of alcohol, distillate or spirits, as referred to in points (3)(e) and (f) of Part II of Annex VII to Regulation (EU) No 1308/2013, in order to compensate for losses due to evaporation during ageing;

• (c) ageing in vessels at a temperature not exceeding 50 ^oC, for liqueur wines bearing the protected designation of origin ‘Madeira’.

• 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.

B. Liqueur wines bearing a protected designation of origin (provisions other than those laid down in Section A of this Annex and concerning specifically liqueur wines bearing a protected designation of origin)

• 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.

• 2a. The list of liqueur wines bearing a protected designation of origin referred to in the second sentence of point (3)(a) of Part II of Annex VII to Regulation (EU) No 1308/2013, is set out in Section C 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 ‘Condado de Huelva’, ‘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:

• (a) 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 bearing a protected designation of origin may not be less than 12 % vol. However, some liqueur wines bearing a protected designation of origin on one of the lists given in Section A of Appendix 2 to this Annex may be obtained from:
• (i) grape must with a natural alcoholic strength by volume of not less than 10 % vol. in the case of liqueur wines bearing a protected designation of origin obtained by the addition of spirit obtained from wine or grape marc with a designation of origin, possibly from the same holding; or
• (ii) partially fermented grape must or, in the case of the second indent below, from wine with an initial natural alcoholic strength by volume of not less than:
• — 11 % vol. in the case of liqueur wines bearing a protected designation of origin obtained by the addition of neutral alcohol, or of a distillate of wine with an actual alcoholic strength by volume of not less than 70 % vol., or of spirit of vinous origin,
• — 10,5 % vol. for wines prepared from white grape must referred to in list 3 given in Section A of Appendix 2,
• — 9 % vol. in the case of a Portuguese liqueur wine bearing the protected designation of origin ‘Madeira’, the production of which is traditional and customary in accordance with the national legislation, which makes express provision for such a wine;

• (b) the list of liqueur wines bearing a protected designation of origin having, notwithstanding point (3)(b) of Part II of Annex VII to Regulation (EU) No 1308/2013, a total alcoholic strength by volume of less than 17,5 % vol. but not less than 15 % vol., is set out in Section B of Appendix 2 to this Annex.

• 5a. When a derogation as referred to in Appendix 1 or Appendix 2 to this Annex is intended to be used only for certain products covered by the same protected designation of origin, the list of those products allowed to use the relevant derogation shall be part of the specification of that protected designation of origin.

• 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:

• — obtained from harvests at least 85 % of which are of the vine varieties listed in Appendix 3,

• — 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 points (3)(e) and (f) of Part II of Annex VII to Regulation (EU) No 1308/2013 to the exclusion of any other enrichment.

• 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:

• — made directly by producers harvesting the grapes and exclusively from their harvests of Muscatel, Grenache, Maccabeo or Malvoisie grapes; however, harvests which have been obtained from vineyards that are also planted with vine varieties other than the four indicated above may be included 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 the first and fourth indents of point (3)(c) of Part II of Annex VII to Regulation (EU) No 1308/2013, any greater yield resulting in the entire harvest ceasing to be eligible for the description ‘vin doux naturel’,

• — derived from a grape must as referred to above 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 of the grape must as referred to above 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. of pure alcohol for 17,5 grams of residual sugar per litre.

Appendix 1

List of liqueur wines bearing a protected designation of origin the production of which involves special rules

A. LIST OF LIQUEUR WINES BEARING A PROTECTED DESIGNATION OF ORIGIN THE PRODUCTION OF WHICH INVOLVES THE USE OF GRAPE MUST OR A MIXTURE THEREOF WITH WINE

(Point 1 of Section B of this Annex)

GREECE

Σάμος (Samos), Μοσχάτος Πατρών (Muscat of Patra), Μοσχάτος Ρίου Πατρών (Muscat of Rio Patra), Μοσχάτος Κεφαλληνίας (Muscat of Kefalonia/Muscat de Kephalonia), Μοσχάτος Ρόδου (Muscat of Rodos), Μοσχάτος Λήμνου (Muscat of Limnos), Σητεία (Sitia), Νεμέα (Nemea), Σαντορίνη (Santorini), Δαφνές (Dafnes), Μαυροδάφνη Κεφαλληνίας (Mavrodaphne of Kefalonia), Μαυροδάφνη Πατρών (Mavrodaphni of Patra)

SPAIN

Alicante, Cariñena, Condado de Huelva, Empordà, Jerez-Xérès-Sherry, Lebrija, Málaga, Montilla-Moriles, Priorato, Tarragona, Valencia.

ITALY

Cannonau di Sardegna, Giró di Cagliari, Malvasia di Bosa, Marsala, Moscato di Sorso-Sennori, Moscato di Trani, Nascodi Cagliari, Oltrepó Pavese Moscato, San Martino della Battaglia, Trentino, Vesuvio Lacrima Christi.

B. LIST OF LIQUEUR WINES BEARING A PROTECTED DESIGNATION OF ORIGIN THE PRODUCTION OF WHICH INVOLVES THE ADDITION OF THE PRODUCTS REFERRED TO IN POINT (3)(f) OF PART II OF ANNEX VII TO REGULATION (EU) No 1308/2013

(Point 2 of Section B of this Annex)

1. List of liqueur wines bearing a protected designation of origin the production of which involves the addition of wine alcohol or dried-grape alcohol with an actual alcoholic strength of not less than 95 % vol. and not more than 96 % vol.

(First indent of point (3)(f)(ii) of Part II of Annex VII to Regulation (EU) No 1308/2013)

GREECE

Σάμος (Samos), Μοσχάτος Πατρών (Muscat of Patra), Μοσχάτος Ρίου Πατρών (Muscat of Rio Patra), Μοσχάτος Κεφαλληνίας (Muscat of Kefalonia/Muscat de Kephalonia), Μοσχάτος Ρόδου (Muscat of Rodos), Μοσχάτος Λήμνου (Muscat of Limnos), Σητεία (Sitia), Σαντορίνη (Santorini), Δαφνές (Dafnes), Μαυροδάφνη Πατρών (Mavrodaphni of Patra), Μαυροδάφνη Κεφαλληνίας (Mavrodaphne of Kefalonia).

SPAIN

Condado de Huelva, Jerez-Xérès-Sherry, Lebrija, Manzanilla-Sanlúcar de Barrameda, Málaga, Montilla-Moriles, Rueda, Terra Alta.

CYPRUS

Κουμανδαρία (Commandaria).

2. List of liqueur wines bearing a protected designation of origin the production of which involves the addition of spirits distilled from wine or grape marc with an actual alcoholic strength of not less than 52 % vol. and not more than 86 % vol.

(Second indent of point (3)(f)(ii) of Part II of Annex VII to Regulation (EU) No 1308/2013)

GREECE

Μαυροδάφνη Πατρών (Mavrodaphni of Patra), Μαυροδάφνη Κεφαλληνίας (Mavrodaphne of Kefalonia), Σητεία (Sitia), Σαντορίνη (Santorini), Δαφνές (Dafnes), Νεμέα (Nemea).

FRANCE

Pineau des Charentes or Pineau charentais, Floc de Gascogne, Macvin du Jura.

CYPRUS

Κουμανδαρία (Commandaria).

3. List of liqueur wines bearing a protected designation of origin the production of which involves the addition of spirits distilled from dried grapes with an alcoholic strength of not less than 52 % vol. but less than 94,5 % vol.

(Third indent of point (3)(f)(ii) of Part II of Annex VII to Regulation (EU) No 1308/2013)

GREECE

Μαυροδάφνη Πατρών (Mavrodaphni of Patra), Μαυροδάφνη Κεφαλληνίας (Mavrodaphne of Kefalonia).

4. List of liqueur wines bearing a protected designation of origin the production of which involves the addition of partially fermented grape must obtained from raisined grapes

(First indent of point (3)(f)(iii) of Part II of Annex VII to Regulation (EU) No 1308/2013)

SPAIN

Condado de Huelva, Jerez-Xérès-Sherry, Málaga, Montilla Moriles.

ITALY

Aleatico di Gradoli, Giró di Cagliari, Malvasia delle Lipari, Pantelleria passito

CYPRUS

Κουμανδαρία (Commandaria).

5. List of liqueur wines bearing a protected designation of origin the production of which involves the addition of concentrated grape must obtained by the action of direct heat, complying, with the exception of this operation, with the definition of concentrated grape must.

(Second indent of point (3)(f)(iii) of Part II of Annex VII to Regulation (EU) No 1308/2013)

SPAIN

Alicante, Condado de Huelva, Empordà, Jerez-Xérès-Sherry, Málaga, Montilla-Moriles, Navarra.

ITALY

Marsala

CYPRUS

Κουμανδαρία (Commandaria).

6. List of liqueur wines bearing a protected designation of origin the production of which involves the addition of concentrated grape must

(Third indent of point (3)(f)(iii) of Part II of Annex VII to Regulation (EU) No 1308/2013)

SPAIN

Condado de Huelva, Jerez-Xérès-Sherry, Málaga, Montilla-Moriles, Tarragona.

ITALY

Oltrepó Pavese Moscato, Marsala, Moscato di Trani.

CYPRUS

Κουμανδαρία (Commandaria).

C. LIST OF LIQUEUR WINES BEARING A PROTECTED DESIGNATION OF ORIGIN WHOSE ACTUAL ALCOHOLIC STRENGTH OF AGED WINE IS NOT LESS THAN 14 % BY VOLUME AND IS LESS THAN 15 % BY VOLUME

(point 2a of Section B of this Annex)

SPAIN

Condado de Huelva, Jerez-Xérès-Sherry, Lebrija, Manzanilla-Sanlúcar de Barrameda, Málaga, Montilla-Moriles.

Appendix 2

A. Lists referred to in point 5(a) of Section B of Annex III

1. List of liqueur wines bearing a protected designation of origin produced from grape must with a natural alcoholic strength by volume of not less than 10 % vol. obtained by the addition of spirit obtained from wine or grape marc bearing a protected designation of origin, possibly from the same holding.

FRANCE

Pineau des Charentes or Pineau charentais, Floc de Gascogne, Macvin du Jura.

2. List of liqueur wines bearing a protected designation of origin produced from fermenting grape must with an initial natural alcoholic strength by volume of not less than 11 % vol. obtained by the addition of neutral alcohol or of a distillate of wine with an actual alcoholic strength by volume of not less than 70 % vol., or of spirit of vinous origin.

PORTUGAL

Porto — Port

Moscatel de Setúbal, Setúbal

Carcavelos

Moscatel do Douro.

ITALY

Moscato di Noto

3. List of liqueur wines bearing a protected designation of origin produced from wine with an initial natural alcoholic strength by volume of not less than 10,5 % vol.

SPAIN

Jerez-Xérès-Sherry

Manzanilla-Sanlúcar de Barrameda

Condado de Huelva

Rueda

ITALY

Trentino

4. List of liqueur wines bearing a protected designation of origin obtained from fermenting grape must with an initial natural alcoholic strength by volume of not less than 9 % vol.

PORTUGAL

Madeira

B. Lists referred to in point 5(b) of Section B of Annex III

List of liqueur wines bearing a protected designation of origin with a total alcoholic strength by volume of less than 17,5 % vol. but not less than 15 % vol.

(Point (3)(b) of Part II of Annex VII to Regulation (EU) No 1308/2013)

SPAIN

Condado de Huelva, Jerez-Xérès-Sherry, Lebrija, Málaga, Manzanilla-Sanlúcar de Barrameda, Montilla-Moriles, Priorato, Rueda, Tarragona.

ITALY

Trentino

PORTUGAL

Porto – Port

Appendix 3

List of varieties that may be used to produce liqueur wines bearing a protected designation of origin that bear the specific, traditional terms ‘vino dulce natural’, ‘vino dolce naturale’, ‘vinho doce natural’ and ‘οινος γλυκυς φυσικος’

Muscats – Grenache – Garnacha Blanca – Garnacha Peluda – Listán Blanco – Listán Negro-Negramoll – Maccabéo – Malvoisies – Mavrodaphne – Assirtiko – Liatiko – Garnacha tintorera – Monastrell – Palomino – Pedro Ximénez – Albarola – Aleatico – Bosco – Cannonau – Corinto nero – Giró – Monica – Nasco – Primitivo – Vermentino – Zibibbo – Moscateles – Garnacha – Garnacha roja – Mazuela.

[^E0001]: Commission Delegated Regulation (EU) 2017/1183 of 20 April 2017 on supplementing Regulations (EU) No 1307/2013 and (EU) No 1308/2013 of the European Parliament and the Council with regard to the notifications to the Commission of information and documents (OJ L 171, 4.7.2017, p. 100).

[^E0002]: Commission Regulation (EU) No 231/2012 of 9 March 2012 laying down specifications for food additives listed in Annexes II and III to Regulation (EC) No 1333/2008 of the European Parliament and the Council (OJ L 83, 22.3.2012, p. 1).

[^E0003]: Regulation (EC) No 1332/2008 of the European Parliament and of the Council of 16 December 2008 on food enzymes and amending Council Directive 83/417/EEC, Council Regulation (EC) No 1493/1999, Directive 2000/13/EC, Council Directive 2001/112/EC and Regulation (EC) No 258/97 (OJ L 354, 31.12.2008, p. 7).

[^E0004]: Commission Delegated Regulation (EU) 2018/273 of 11 December 2017 supplementing Regulation (EU) No 1308/2013 of the European Parliament and of the Council as regards the scheme of authorisations for vine plantings, the vineyard register, accompanying documents and certification, the inward and outward register, compulsory declarations, notifications and publication of notified information, and supplementing Regulation (EU) No 1306/2013 of the European Parliament and of the Council as regards the relevant checks and penalties, amending Commission Regulations (EC) No 555/2008, (EC) No 606/2009 and (EC) No 607/2009 and repealing Commission Regulation (EC) No 436/2009 and Commission Delegated Regulation (EU) 2015/560 (OJ L 58, 28.2.2018, p. 1).

[^E0005]: Commission Implementing Regulation (EU) 2018/274 of 11 December 2017 laying down rules for the application of Regulation (EU) No 1308/2013 of the European Parliament and of the Council, as regards the scheme of authorisations for vine plantings, certification, the inward and outward register, compulsory declarations and notifications, and of Regulation (EU) No 1306/2013 of the European Parliament and of the Council as regards the relevant checks and repealing Commission Implementing Regulation (EU) 2015/561 (OJ L 58, 28.2.2018, p. 60).