D.O.K. Wines Production Protocols Regulations, 2007 (ln_2007_416) | MT

Malta Government Gazette — Legal Notice 2007 416 — D.O.K. Wines Production Protocols Regulations, 2007

Preamble — D.O.K. Wines Production Protocols Regulations, 2007 Open official source

L.N. 416 of 2007

WINE ACT

(CAP. 436)

D.O.K. Wines Production Protocols Regulations, 2007

IN exercise of the powers conferred by articles 12(1) and 27 of the

Wine Act and in terms of article 11(5) of the Denomination of Origin

and of Geographic Indications Regulations, 2006, the Minister for Rural

Affairs and the Environment has made the following regulations:-

Malta Government Gazette — Legal Notice 2007 416 — D.O.K. Wines Production Protocols Regulations, 2007

Reg. 1 — D.O.K. Wines Production Protocols Regulations, 2007 Open official source

(1) The title of these regulations is the D.O.K. Wines Title and

commencement.

Production Protocols Regulations, 2007.

(2) These regulations shall be deemed to have come into

force on the 1st May, 2007.

Malta Government Gazette — Legal Notice 2007 416 — D.O.K. Wines Production Protocols Regulations, 2007

Reg. 2 — D.O.K. Wines Production Protocols Regulations, 2007 Open official source

In these regulations, unless already defined in the Act, words Interpretation.

and phrases shall have the following meanings

“the Act” means the Wine Act;

“barrique” means a wooden barrel made of oak having a

capacity of between 225 and 250 litres;

“the Director” means the director of agriculture;

“the Minister” means the Minister responsible for agriculture;

“novello” means the red or rose wine products obtained

entirely from grapes subject of a carbonic maceration process where

the maceration of whole grape clusters is carried out under an

anaerobic atmosphere for a minimum period of 3 days;

“the 2006 Regulations” means the Denomination of Origin

and of Geographic Indications Regulations, 2006;

“the Unit” means the office responsible for viticulture and

oenology;

Malta Government Gazette — Legal Notice 2007 416 — D.O.K. Wines Production Protocols Regulations, 2007

Reg. 3 — D.O.K. Wines Production Protocols Regulations, 2007 Open official source

The Unit is hereby designated as the competent office for Designation of

competency.

enforcing these regulations and for the certification of the D.O.K. wines

prescribed.

Malta Government Gazette — Legal Notice 2007 416 — D.O.K. Wines Production Protocols Regulations, 2007

Reg. 4 Certification of wines. — D.O.K. Wines Production Protocols Regulations, 2007 Open official source

(1) Certification shall be awarded by the Unit following an

official request, made in writing, from the wine producer concerned as

prescribed in article 17(8) of the 2006 Regulations and after the Unit

has carried out the necessary technical and administrative checks to

verify that the wines produced conform to the relevant protocol.

(2)

An ad hoc board will be set up by the Unit to process

the results of the chemical-physical and organoleptic analysis prescribed

by regulations 13 and 17 of the 2006 Regulations and to certify that the

characteristics correspond to those described in the respective production

protocols. In the case of appeals as prescribed by regulation 17(6) of

the 2006 Regulations the board shall include a representative of the

appealing party.

(3) Wines shall only be certified as “MALTA” D.O.K. wines

if the protocol in Schedule I is fully respected.

(4) Wines shall only be certified as “GOZO” D.O.K. wines

if the protocol in Schedule II is fully respected.

Malta Government Gazette — Legal Notice 2007 416 — D.O.K. Wines Production Protocols Regulations, 2007

Reg. 5 Participation in the quality scheme. — D.O.K. Wines Production Protocols Regulations, 2007 Open official source

(1) Interested wine producers shall apply with the Unit for

participation in the D.O.K. quality scheme by not later than the 30th May.

(2) the Unit shall proceed with the registration of the

applicant after a nominal fee, determined by the Unit on a yearly basis,

is settled in favour of the Director.

(3) The application referred to in sub-regulation (1) shall

be renewed on a yearly basis together with payment of the participation

fee at sub-regulation (2).

(4) Wine producers who are not registered with the quality

scheme by the deadline at sub-regulation (1) of this regulation shall not

be eligible for the certification procedure.

(5) Wine producers shall be charged a fee, determined by

the Unit on a yearly basis, for each batch of wine submitted for

certification in order to contribute towards the costs of the analysis;

(6) A list of licenced wine producers and those registered

with the scheme as at sub-regulation (1) of this regulation shall be

published in the Gazette and made accessible to the public;

(7) The lists of vineyards shall be made available to wine

producers on their written request to the Unit;

(8) In addition to the application as at sub-regulation (1)

hereof, if such a declaration has not been fullfilled, all fixed containers

situated in the wine establishment and in any cellar of the applying

wine producer must be declared to the Unit with the precise

specifications of the relative capacities together with an identification

code and an indication of their exact position by means of an architectural

plan to scale. The identification codes on the containers shall be fixed

and indelebile. The location of structures or yards in which mobile

containers are stored must be declared to the Unit furnishing the

declaration with an architectural plan to scale. Any variation thereafter

must be communicated immediately to the Unit by registered mail.

Malta Government Gazette — Legal Notice 2007 416 — D.O.K. Wines Production Protocols Regulations, 2007

Reg. 6 — D.O.K. Wines Production Protocols Regulations, 2007 Open official source

(1) The samples for analysis as at regulation 17(1) of the Sampling

2006 Regulations shall be withdrawn by the Unit following its own

procedures on the written request by the wine producer concerned as

referred to in regulation 4(1) of these regulations.

(2) Samples shall be taken in the presence of the wine

producer or his representative and an annotation shall be included in

the relevant winery register countersigned by the person carrying out

the sampling.

(3) Samples shall be taken free of charge against the issue

of an official receipt.

(4) Samples shall be suitably sealed and a sample shall be

left in the care of the wine producer applying for certification.

(5) Notwithstanding Regulation 17(1) of the 2006

Regulations, samples may be withdrawn at the bottling phase in justified

cases where the Unit is shown to its satisfaction that samples taken

prior to this phase may compromise the characteristics of the sample

taken.

Malta Government Gazette — Legal Notice 2007 416 — D.O.K. Wines Production Protocols Regulations, 2007

Reg. 7 — D.O.K. Wines Production Protocols Regulations, 2007 Open official source

(1) All wine producers participating in the D.O.K. quality Controls.

scheme shall

(a) be subject to an audit on the necessary

documentation and stock-taking activities of the winery or

its affiliates at any moment during the year;

(b) as from the wine year 2008/2009, be obliged to

have an electronic weighing device on which all the grape

and must products entering or exiting the winery shall be

caused to be weighed into a suitable electronic system;

(c) abide by any prescription made by the Unit for the

safeguarding of the certification process, including the

introduction of a siutable on-line database system managed

by the Unit in order to record all the flow of vitivinicultural

products into and out of the winery and of identification seals.

(2) Wine producers who fail the controls under these

regulations shall be barred from participating in the scheme for a number

of years deemed appropriate by the Unit and which shall not be less

than two consecutive years. Such wine producers shall not be eligible

to any refund of the participating fee. On the first year of being re-

admitted to the scheme the wine producer shall stipulate a bank guarantee

covering one year in favour of the Director on an amount to be stipulated

by the Unit and which shall not be less than Euros 5000. If during the

year covered by the guarantee the wine producer fails the controls the

guarantee shall be withdrawn by the Unit.

(3) Officers authorised by the Unit shall be granted access

to take samples of the grapes entering the winery establishment to

determine the quality of the grapes being delivered to the winery. Such

samples shall be taken free of charge.

(4) Officers authorised by the Unit may, at any time, carry

out administrative and technical controls, even without notice, on the

vineyards registered under the list of vineyards to ascertain to its

satifaction that the vineyards conform to the production protocol under

which they are registered. Grape producers who market their produce

as grapes suitable for the production of D.O.K. wines when such grapes

do not possess the necessary requisites, shall be guilty of an offence

under the Act.

(5) In order to respect the traceability of production grape

producers shall deliver the whole produce of a vineyard parcel registered

in respect of regulations 14 and 15 of the 2006 Regulations and which

is uniform with respect to variety and typology, to one wine producing

entity only.

(6) Grape growers who fail the controls under these

regulations shall be barred from participating to the scheme for a number

of years deemed appropriate by the Unit and which shall not be less

than two consecutive years.

Malta Government Gazette — Legal Notice 2007 416 — D.O.K. Wines Production Protocols Regulations, 2007

Reg. 8 Commercialisation dates. — D.O.K. Wines Production Protocols Regulations, 2007 Open official source

(1) D.O.K. wines of the white and rose typologies, with or

without a varietal specification, shall not be commercialised prior to

certification and shall not be put into circulation before 1st December

of the wine year in which they are produced;

(2) D.O.K. wines of the red typology, with or without a

varietal specification, shall not be commercialised prior to certification

and shall not be put into circulation before 1st March of the wine year

following that in which they are produced;

(3) D.O.K. wines of the novello typology, with or without

a varietal specification, shall not be commercialised prior to certification

and shall not be put into circulation before 1st December of the wine

year in which they are produced;

B

Schedule I

Production Protocol of the “MALTA” D.O.K. wines

Article 1 – Denomination of Origin.

1.1 The controlled denomination of origin (DO) “MALTA” shall be reserved to the

wines that satisfy all the conditions specified in this protocol;

1.2 The DO “MALTA” may be substituted by “OF MALTA”;

1.3 The Denomination of Origin shall be reserved only for the following typologies

of wine

(a) Red

(b) White

(c) Rosé

(d) Varietal: With a specification of a variety listed in article 4

1.4 The DO “MALTA” may be complemented with the specification: “Frizzante”,

“Semi-Sparkling” or “Aerated Semi-Sparkling”, “Novello”, “Passito”, “Imqadded”

and “Liqueur Wine”, applicable to the description of certain quality wine products

other than quality sparkling wines, and the specification: “Sparkling” applicable to

the description of quality sparkling wines, under the conditions established in this

protocol and, where applicable, as defined in Annex I of Council Regulation (EC)

1493/99 and subsequent modifications.

Article 2 – Demarcation of the region of grape production

The delimitation of the production region of grapes for the DO “MALTA” shall be

the whole region of the Island of Malta, with the exclusion of the harbour area, as

detailed in the attached scaled map of the Island of Malta in Annex I. The harbour

area is defined within the limits of the local councils listed in Annex III.

The delimitation of the respective Local Councils listed in Annex II is determined by

the Local Councils Act (1993) and detailed in the attached map at Annex I.

Article 3 – Wine-growing methods.

Natural environment

The natural conditions of the vineyards destined for the production of the wines

mentioned in article 1 must be those typical of the region, and must be ideal for the

production of grapes with particular characteristics that denote quality.

B

Article 4 – Ampelographic scope.

The DO “MALTA” Q.W.P.S.R. wines shall be produced from grapes harvested in the

region described in article 2 and only from the following varieties and within the

percentage limits shown in sub articles 4.1 and 4.2

4.1 Varieties allowed for the use of a White / Red / Rose DO mention

Typology

Variety code

Variety*

% Use

Chardonnay

0 – 84%

Girgentina

Chenin Blanc

Insolia

Pinot Bianco

0 – 60%

Sauvignon blanc

White

Trebbiano

Vermentino

Viognier

Moscato bianco

Moscato di Alessandria

0 – 10%

Moscato Giallo

Cabernet Sauvignon

Cabernet Franc

Gellewza

0 – 84%

Merlot

Syrah

Carignan

Carmenere

Grenache

Graciano

Red / Rose

Lambrusco

Montepulciano**

Nero d’Avola**

0 – 60%

Negroamaro

Mourvedre

Petit Verdot

Pinot Noir

Primitivo

Sangiovese

Tempranillo

4.1.1 Note that for each of the above DO typologies, the names of 2 or 3 grape

varieties making up the blend may be positioned on the label below the DO

“MALTA” and listed in percentage descending order as long as the mentioned

variety present in the smallest percentage represents a minimum of 10% of the

total varietal content in the wine.

B

4.1.2 Notwithstanding the limit of 10% use of Moscato Bianco, Moscato di

Alessandria and Moscato Giallo for the wines of the White typology mentioned

in 4.1 above, this use may be increased to 60% on the condition that the mention

of the name “Moscato” is mandatory on the label as one of the grape varieties in

accordance with 4.1.1 above.

4.2 Varieties allowed for the use of a Mono Varietal DO mention

Typology

Variety code

Variety*

% Use

Carignan

Cabernet Sauvignon

Cabernet Franc

7,

Cabernet Sauvignon,

6,

Cabernet Franc,

Cabernet

Carmenere

Grenache

Merlot

Syrah

Gellewza

Primitivo

Tempranillo

85-100%

Chardonnay

Pinot Bianco

Chenin Blanc

Sauvignon Blanc

Girgentina

Trebbiano

Vermentino

Viognier

Moscato bianco

Moscato

Moscato di

Alessandria

For the use of a Varietal mention with the names listed in 4.2 above, the remaining

maximum of 15% may be derived from non aromatic grapes having the same colour

and belonging to the same DO “MALTA”.

B

Notes

• the name of the variety together with the words “MALTA” or “OF MALTA”

must be positioned directly above the D.O.K. classification mention on the

label.

• * with reference to the above listed varietal typologies, any of the synonyms

listed in the legal notice 188 of 2006: “Classification of vine varieties

(production of wine grapes) regulations, 2006” may be used in substitution.

• ** The varietal names Montepulciano and Nero D'Avola shall not be used on

the labels as stipulated in the legal notice LN.188 of 2006.

B

Article 5 – Method of cultivation.

The method of cultivation, the planting distances and the pruning systems must be

quality oriented and must not change the characteristics of the grapes and wines. Any

practice for overproduction is strictly forbidden. Nevertheless, the practice of rescue

irrigation is considered essential for quality and is, thus, allowed.

Planting density.

For new plantings and re-plantings of grape varieties, carried out on a date

subsequent to the entry into force of this protocol, the minimum planting

density shall be of 4000 vines per hectare.

Training forms.

For new plantings and re-plantings of grape varieties, carried out on a date

subsequent to the entry into force of this protocol, the training forms shall be of

the Vertical Shoot Positioning (VSP) type.

Pruning systems.

For new plantings and re-plantings, carried out on a date subsequent to the

entry into force of this protocol, the pruning systems to be adopted shall be

limited to Cane and/or Spur pruning, for example “Guyot” or “Cordone

Speronato” or mixed pruning methods of the two.

B

Article 6 – Yield per hectare and minimum natural alcoholic strength.

The maximum production of wine per hectare allowed for the production of

“MALTA” Q.W.P.S.R. wines in hl/ha of specialised vineyards and the minimum

natural alcoholic strength is as follows

Maximum

Minimum Natural

Typology

Variety

Yield in

Alcoholic Strength

hl/ha

(% vol.)

Chardonnay

Sauvignon Blanc

Malta Government Gazette — Legal Notice 2007 416 — D.O.K. Wines Production Protocols Regulations, 2007

Reg. 11 — D.O.K. Wines Production Protocols Regulations, 2007 Open official source

0

Viognier

Insolia

White

Girgentina

or

Pinot Bianco

Mono Varietal of this

Trebbiano

typology

Chenin Blanc

(where applicable)

10.5

Vermentino

Moscato bianco

Moscato di Alessandria

Moscato Giallo

Rose or

Grenache

Mono Varietal of this

10.5

Gellewza

typology

(where applicable)

Red or

Grenache

Mono Varietal of this

11.0

Gellewza

typology

(where applicable)

Cabernet Sauvignon

Cabernet Franc,

Carmenere

Carignan

Lambrusco

Graciano

Red

Mourvedre

11.0

or

Pinot Noir

Rose

Petit Verdot

or

Tempranillo

Mono Varietal of

Sangiovese

these typologies

Montepulciano

(where applicable)

Nero D’ Avola

Negroamaro

Merlot

11.5

Primitivo

Syrah

11.5

B

The maximum limit of wine production per hectare indicated above, even in

exceptionally favourable years, must be respected. However the Director may, on the

basis of controls carried out by the Unit and with the advice of the Wine Regulation

Board, decrease or increase the maximum yield by a maximum of 20%, depending on

the characteristics of the wine year or to create equilibrium in the market. Acting on a

report to be drawn up by the Unit taking into consideration the evolution of the

climatic conditions of the region and with the advice of the Wine Regulation Board,

the Director may modify on an annual basis the value of the minimum natural

alcoholic content of grapes that qualify for the production of D.O.K. wines.

Notwithstanding the parameters indicated above, in the case of quality sparkling

wines (Q.S.W.P.S.R.) wines made using the “Methode Traditionelle” or the

“Methode Classique”, the minimum natural alcoholic strength is set at 10.0 % vol. for

the grape varieties of Chardonnay, Pinot Bianco, Chenin Blanc, Moscato, Girgentina,

Pinot Noir and Gellewza, used specifically for the elaboration of such wines.

Article 7 – Vinification protocols.

7.1 Region of vinification.

Vinification operations, any compulsory ageing, ageing in barriques, bottling and

ageing in bottles shall be carried out within the territory of the region of production of

which at article 2. For the production of “MALTA” Q.W.P.S.R. wines in all

typologies the above operations may also be carried out in the following regions in

close proximity

1. Malta - Harbour area;

2. Gozo.

7.2 Production.

The typologies of which at article 1 shall be produced in conformity with European

Community and National laws.

7.3 Methods of grape processing.

The typologies of which at article 1 may bear on their label the following terms

• “Maceration pelliculaire” or “Cold Maceration”. These may be used exclusively

for white wines in the case of the pre-fermentation skin contact of the crushed

white grapes for a minimum period of 4 hours prior to pressing and fermentation

with the aim of increasing varietal flavour.

B

• “Barrel fermented” or “Fermented in oak barrels” or “Fermented in barriques”.

These may be used to describe white wines of which a minimum 45% has

completely undergone the fermentation process in barriques.

• “Maceration Carbonique” or “Macerazione Carbonica” or “Carbonic

Maceration”. These may be used exclusively for red or rose wines in the case of

the maceration of whole grape clusters under an anaerobic atmosphere for a

minimum period of 3 days.

• “Late Harvest” or “Vendemmia Tardiva” or “Vendange Tardive”. These may be

used exclusively for wines, 100% of which is obtained from grapes which have

been left on the vine to undergo a partial drying process resulting in the

concentration of grape sugars to a minimum natural alcoholic strength of 13.5%

vol.

• “Passito”. This may be used exclusively for wines 100% of which is obtained

from grapes which have undergone a drying process, in whole or in part, on the

plant or after harvest, resulting in the concentration of grape sugars to a minimum

natural potential alcoholic strength of 18.0% vol. and of which the minimum

actual alcoholic strength is 13.5% vol.

• “Imqadded”. This may be used exclusively for wines 100% of which is obtained

from grapes which have undergone a drying process, in whole or in part, on the

plant or after harvest, resulting in the concentration of grape sugars to a minimum

natural potential alcoholic strength of 14.0% vol. and of which the minimum

actual alcoholic strength is 13.5% vol.

7.4 Methods of Vinification and Ageing.

The typologies of which at article 1 may bear on their label the following terms and

any expression resulting from a translation of them

• “Saignee”. This may be used to describe Rose wines of which a minimum 75%

has been produced by draining must from crushed red grapes within the first 48

hours of the start of the alcoholic fermentation process.

• “Eleve sur lies” or “Aged on lees”. These may be used to describe White or

Rose wines that have been left in contact with the yeast lees resulting from the

alcoholic fermentation for a minimum period of 4 months from the start of the

alcoholic fermentation.

• “Barrel Matured”, or “Matured in oak Barriques” or “Matured in oak Barrels” or

“Oak Aged”. These may be used to describe red wines of which a minimum of

75% has been stored in barriques for at least 6 months. In the case of white wines

this mention may be used to describe white wines of which a minimum 45% has

been stored in barriques for at least 8 weeks.

B

7.5 Special Mentions.

Subject to complying with the criteria described in this article, the typologies of

which at article 1 may bear on their label the following terms

• “Superior”

This mention may be allowed on the label to describe the wine typologies put up

for consumption, of which at article 1 and defined in article 8, which have not

undergone any form of enrichment and which have

a) For the White and Rose wine typologies, a minimum natural alcoholic

content and a minimum total alcoholic content in the wine put up for

consumption of 12.0% vol.

b) For the Red wine typologies, a minimum natural alcoholic content and a

minimum total alcoholic content in the wine put up for consumption of

Malta Government Gazette — Legal Notice 2007 416 — D.O.K. Wines Production Protocols Regulations, 2007

Reg. 12 — D.O.K. Wines Production Protocols Regulations, 2007 Open official source

5% vol.

• “Riżerva”

This mention may be allowed on the label to describe the wine typologies put up

for consumption, of which at article 1 and defined in article 8, which have not

undergone any form of enrichment and which, depending on the style of the

producer, after a period of ageing in wooden recipients, comply with the following

additional criteria

A) For wines of the White typologies

a) The minimum natural alcoholic content of the wine must be 12.0% vol.;

b) The minimum total alcoholic content of the wine put up for consumption must

be 12.0% vol.;

c) Wines cannot be commercialised before 24 months have elapsed from the 1st

of September of the vintage year;

d) Wines must be aged for a minimum of 6 months in bottle before commercial

release.

B) For wines of the Red typologies

a) The minimum natural alcoholic content of the wine must be 12.5% vol.;

b) The minimum total alcoholic content of the wine put up for consumption must

be 12.5% vol.;

c) Wines cannot be commercialised before 24 months have elapsed from the 1st

of September of the vintage year;

d) Wines must have a minimum ageing of 12 months in barrique;

e) Wines must be aged for a minimum of 6 months in bottle before commercial

release.

B

In the case of the mention “Riżerva” it is obligatory to also specify the vintage year

on the label.

7.5.1 When applicable under the criteria given in this article 7.5, the special

mentions “Superior” or “Riżerva” are to be positioned on the label directly below the

D.O.K. mention as described in article 9.

7.6 Vineyards or Estate mention.

7.6.1 Vineyards mention

The use of additional topographic indications which make reference to the vineyards

from which 100% of the grapes used to make the wine originate is allowed on

condition that

• All the vineyard parcels are located within the topographical indication

used;

• The topographic indication shall refer to an area which is no larger than any

of the local council boundaries as indicated in Annex 1;

• The vineyards shall be registered to the list of vineyards in such a way that

it can be identified separately under the topographical name used;

• The grapes harvested from the named vineyards are subject to a specific

annual production declaration and vinified separately;

• The whole extent of the vineyard parcels making up the named Vineyards

mention have a productive area of not less than one hectare of grapes of the

same typology;

• The grapes and the relative wines produced from the named vineyards are

registered separately in the obligatory winery registers.

7.6.2 Estate mention

The use of the mention of an Estate name which makes reference to the vineyards

from which 100% of the grapes used to make the wine originate is allowed on

condition that

• The whole extent of the vineyard parcels making up the named estate have

a productive area of not less than one hectare of grapes of the same

typology;

• All the vineyard parcels making up the named estate shall be within a

distance not exceeding one hundred meters, inclusive of pathways and/or

public roads;

• The vineyard parcels making up the named estate must be under the full

control of the wine making entity through direct ownership or a long term

lease and evidence of the above must be provided to the regulating body;

B

• The vineyard parcels making up the named estate shall be registered by the

wine producing entity to the list of vineyards in such a way that it can be

identified separately under the estate name used;

• The grapes harvested from the named estate are subject to a specific annual

harvest declaration and vinified separately;

• The grapes and the relative wines produced from the named estate are

registered separately in the obligatory winery registers.

7.6.3 The optional additional mention "Single Vineyard" shall be reserved for quality

wines that satisfy all the conditions for an Estate mention or a Vineyards mention,

described in 7.6.1 and 7.6.2 above, only where the vineyard parcels making up the

Estate or named Vineyards are contiguous to each other and may only be separated

by pathways and/or public roads.

7.7 Oenological practices and processes.

For the elaboration of wines eligible for the mention of “Late Harvest” or

“Vendemmia Tardiva” or “Vendange Tardive” or “Imqadded” or “Passito”, as

described in article 7.3, any form of enrichment of the must or wine shall be

prohibited except for the eventual possible addition, in the case of wines eligible for

the mentions “Imqadded” and “Passito”, even after the 30th November of each year,

of grapes of the same harvest with a maximum sugar concentration of 60%.

Also for the elaboration of wines eligible for the mention of “Superior” and “Riżerva,

as described in article 7.5, any form of enrichment shall be strictly prohibited.

B

Article 8 – Sensorial characteristics and composition of wines.

The typologies of “MALTA” Q.W.P.S.R. wines at the moment of being put up for

sale must possess the following requisites

8.1 Dry Wines

(1) Typology: WHITE

(a) Clarity: Clear to brilliant

(b) Colour: Light straw to light gold yellow or golden yellow for oak aged wines

(c) Smell: Characteristic with fruity notes.

(d) Taste: Characteristic, dry and harmonious.

(e) Minimum total alcoholic strength by volume: 11.0 % vol.

(f) Minimum actual alcoholic strength by volume: 11.0 % vol.

(g) Minimum titratable acidity: 4.5 g/L (expressed as tartaric acid).

(h) Minimum non-reducing dry extract: 15 g/L.

(2) Typology: ROSE

(a) Clarity: Clear to brilliant

(b) Colour: Pale to intense, pink or orange-red rose colour.

(c) Smell: Characteristic with fruity notes.

(d) Taste: Characteristic, dry and harmonious.

(e) Minimum total alcoholic strength by volume: 11.0 % vol.

(f) Minimum actual alcoholic strength by volume: 11.0 % vol.

(g) Minimum titratable acidity: 4.0 g/L (expressed as tartaric acid).

(h) Minimum non-reducing dry extract: 17 g/L.

(3) Typology: RED

(a) Clarity: Clear to brilliant

(b) Colour: Ruby to tawny red, more or less intense.

(c) Smell: Characteristic with more or less fruity varietal notes.

(d) Taste: Characteristic, dry and harmonious.

(e) Minimum total alcoholic strength by volume: 11.5 % vol.

(f) Minimum actual alcoholic strength by volume: 11.5 % vol.

(g) Minimum titratable acidity: 4.0 g/L (expressed as tartaric acid).

(h) Minimum non-reducing dry extract: 19 g/L.

B

8.2 Medium Dry Wines

(1) Typology: WHITE with the mention “Demi-Sec” or “Medium dry”

(a) Clarity: Clear to brilliant

(b) Colour: light straw to light gold yellow or golden yellow for oak aged wines

(c) Smell: Characteristic with more or less sweet fruity notes.

(d) Taste: Characteristic, more or less sweet and harmonious.

(e) Minimum total alcoholic strength by volume: 11.0 % vol.

(f) Minimum actual alcoholic strength by volume: 10.0 % vol.

(g) Minimum titratable acidity: 4.0 g/L (expressed as tartaric acid).

(h) Minimum non-reducing dry extract: 15 g/L.

(2) Typology: ROSE with the mention “Demi-Sec” or “Medium dry”

(a) Clarity: Clear to brilliant

(b) Colour: Pale to intense, pink or orange-red rose colour.

(c) Smell: Characteristic with more or less sweet fruity notes.

(d) Taste: Characteristic, more or less sweet and harmonious.

(e) Minimum total alcoholic strength by volume: 11.0 % vol.

(f) Minimum actual alcoholic strength by volume: 10.0 % vol.

(g) Minimum titratable acidity: 4.0 g/L (expressed as tartaric acid).

(h) Minimum non-reducing dry extract: 17 g/L.

(3) Typology: RED with the mention “Demi-Sec” or “Medium dry”

(a) Clarity: Clear to brilliant

(b) Colour: Ruby to tawny red, more or less intense.

(c) Smell: Characteristic with more or less sweet fruity notes.

(d) Taste: Characteristic, more or less sweet and harmonious.

(e) Minimum total alcoholic strength by volume: 11.0 % vol.

(f) Minimum actual alcoholic strength by volume: 10.0 % vol.

(g) Minimum titratable acidity: 4.0 g/L (expressed as tartaric acid).

(h) Minimum non-reducing dry extract: 19 g/L.

8.3 Sweet Wines

(1) Typology: WHITE with the mention “Sweet” or “Ħelu” or “Doux” or “Dolce”

(a) Clarity: Clear to brilliant

(b) Colour: light straw to light gold yellow or golden yellow for oak aged wines

(c) Smell: Characteristic with more or less sweet fruity notes.

(d) Taste: Characteristic, sweet and harmonious.

(e) Minimum total alcoholic strength by volume: 13.0 % vol.

(f) Minimum actual alcoholic strength by volume: 10.0 % vol.

(g) Minimum titratable acidity: 4.0 g/L (expressed as tartaric acid).

(h) Minimum non-reducing dry extract: 15 g/L.

(2) Typology: ROSE with the mention “Sweet” or “Ħelu” or “Doux” or “Dolce”

(a) Clarity: Clear to brilliant

(b) Colour: Pale to intense, pink or orange-red rose colour.

(c) Smell: Characteristic with more or less sweet fruity notes.

(d) Taste: Characteristic, sweet and harmonious.

(e) Minimum total alcoholic strength by volume: 13.0 % vol.

(f) Minimum actual alcoholic strength by volume: 10.0 % vol.

(g) Minimum titratable acidity: 4.0 g/L (expressed as tartaric acid).

(h) Minimum non-reducing dry extract: 17 g/L.

(3) Typology: RED with the mention “Sweet” or “Ħelu” or “Doux” or “Dolce”

(a) Clarity: Clear to brilliant

(b) Colour: Ruby to tawny red, more or less intense.

(c) Smell: Characteristic with more or less sweet fruity notes.

(d) Taste: Characteristic, sweet and harmonious.

(e) Minimum total alcoholic strength by volume: 13.0 % vol.

(f) Minimum actual alcoholic strength by volume: 10.0 % vol.

(g) Minimum titratable acidity: 4.0 g/L (expressed as tartaric acid).

(h) Minimum non-reducing dry extract: 19 g/L.

B

8.4 Sparkling Wines

(1) Typology: WHITE with the mention “Sparkling”

(a) Mousse: Fine and persistent

(b) Colour: light straw to light gold yellow

(c) Smell: Characteristic with more or less intense yeast notes.

(d) Taste: Characteristic,lively and harmonious.

(e) Minimum total alcoholic strength by volume: 11.0 % vol.

(f) Minimum actual alcoholic strength by volume: 11.0 % vol.

(g) Minimum titratable acidity: 5.0 g/L (expressed as tartaric acid).

(h) Minimum non-reducing dry extract: 14 g/L.

(2) Typology: ROSE with the mention “Sparkling”

(a) Mousse: Fine and persistent

(b) Colour: Pale to intense, pink or orange-red rose colour.

(c) Smell: Characteristic with delicate yeast notes..

(d) Taste: Characteristic, lively and harmonious.

(e) Minimum total alcoholic strength by volume: 11.0 % vol.

(f) Minimum actual alcoholic strength by volume: 11.0 % vol.

(g) Minimum titratable acidity: 5.0 g/L (expressed as tartaric acid).

(h) Minimum non-reducing dry extract: 16 g/L.

(3) Typology: RED with the mention “Sparkling”

(a) Mousse: Fine and persistent

(b) Colour: Ruby to tawny red, more or less intense.

(c) Smell: Characteristic with more or less intense yeast notes.

(d) Taste: Characteristic,lively and harmonious.

(e) Minimum total alcoholic strength by volume: 11.0 % vol.

(f) Minimum actual alcoholic strength by volume: 11.0 % vol.

(g) Minimum titratable acidity: 5.0 g/L (expressed as tartaric acid).

(h) Minimum non-reducing dry extract: 18 g/L.

B

Article 9 – Labelling, designation and presentation.

9.1 Label presentation

In order to retain a certain uniformity and consistency in style for the

presentation of the DO “MALTA” quality wines, the positioning on the label of

the following information shall be grouped together in the order sequence

annotated below

1) The name of the DO, namely “MALTA” or “OF MALTA”, preceded or followed by the

optional mention of the wine typology and/or the name of a mono-varietal, if applicable

under article 4.2, together with the optional complemented specification, if applicable

under article 1.4;

2) The D.O.K. mention in full or abbreviated form ie: D.O.K. or Denominazzjoni ta Oriġini

Kontrollata;

3) The optional mention “Superior” or “Riżerva” if applicable under article 7.5;

4) Optional mention of two or three varietals if applicable under article 4.1;

The brand name, vintage year and all other optional mentions applicable under

this protocol or allowed under European Community law may be positioned on

the label in any order at the discretion of the producer.

Font sizes

In order to retain a uniformity and consistency in style for the presentation of

the DO “MALTA” quality wines, the relative font sizing on the label of the

following information shall be as indicated below

(a) The Brand Name, if applicable

……….Minimum Font size: 5 mm

(a) Mention of the name of a mono-varietal, if applicable under article 4.2, preceded or

followed by the DO “MALTA” or “OF MALTA”

………Relative Font size: maximum not exceeding the font size of (a) above.

(c) D.O.K. mention in full or abbreviated ie: D.O.K. or Denominazzjoni ta’ Oriġini

Kontrollata

……..Relative Font size: maximum not exceeding the font size of (b) above.

(d) Optional mention of two or three varietals if applicable under article 4.1

……..Relative Font size: maximum not exceeding the font size of (b) above

(e) The vintage year

……..Relative Font size: maximum not exceeding the font size of (a) above

(f) All other optional mentions applicable under this protocol or allowed under European

Community law.

……..Relative Font size: maximum not exceeding the font size of (b) above

B

9.3 Qualification.

With regards to labelling, designation and presentation of the wines of which at

article 1, the use of any additional qualification which are not allowed by this

protocol is strictly forbidden. Nevertheless the use of indications which refer to

names, business, private trade marks are permitted on condition that they do not have

a significance aimed at praising the product and that they do not mislead the

consumer.

Article 10 – General provisions.

Community law shall apply in cases where this protocol does not explicitly indicate

otherwise.

B

ANNEX I

1:110,000 scale map of the Island of Malta, demarcating the region of grape production falling

under the Denomination of Origin “MALTA”.

B

ANNEX II

Key of Local Councils

Code

Locality

Code

Naxxar

Valletta

Paola

Mdina

Birgu

Pembroke

Isla

Pieta

Bormla

Qrendi

Qormi

Rabat

Haż-Żebbug

Safi

Żabbar

Siġġiewi

San Ġiljan

Żejtun

San Ġwann

Attard

Balzan

San Pawl il-

Birkirkara

Baħar

Birżebbuġa

Santa Luċija

Dingli

Fgura

Santa Venera

Floriana

Sliema

Gudja

Swieqi

Gżira

Ta' Xbiex

Għargħur

Tarxien

Għaxaq

Xgħajra

Ħamrun

Żurrieq

Iklin

Mtarfa

Kalkara

Kirkop

Lija

Luqa

Marsa

Marsaskala

Marsaxlokk

Mellieħa

Mġarr

Mosta

Mqabba

Msida

B

ANNEX III

Councils making up the Harbour Area

Code

Locality

Valletta

Birgu

Isla

Bormla

Floriana

B

Schedule II

Production Protocol of the “GOZO” D.O.K. wines

Article 1 – Denomination of Origin.

1.1 The controlled denomination of origin (DO) “GOZO” shall be reserved to the

wines that satisfy all the conditions specified in this protocol;

1.2 The DO “GOZO” may be substituted by “OF GOZO” or “GĦAWDEX” or “TA’

GĦAWDEX”;

1.3 The Denomination of Origin shall be reserved only for the following typologies

of wine

(a) Red

(b) White

(c) Rosé

(d) Varietal: With a specification of a variety listed in article 4

1.4 The DO “GOZO” may be complemented with the specification: “Frizzante”,

“Semi-Sparkling” or “Aerated Semi-Sparkling”, “Novello”, “Passito”, “Imqadded”

and “Liqueur Wine”, applicable to the description of certain quality wine products

other than quality sparkling wines, and the specification: “Sparkling” applicable to

the description of quality sparkling wines, under the conditions established in this

protocol and, where applicable, as defined in Annex I of Council Regulation (EC)

1493/99 and subsequent modifications.

Article 2 – Demarcation of the region of grape production

The delimitation of the production region of grapes for the DO “GOZO” shall be the

whole region of the Island of GOZO as detailed in the attached map at Annex I.

The delimitation of the respective Local Councils listed in Annex II is determined by

the Local Councils Act (1993) and detailed in the attached map at Annex I.

Article 3 – Wine-growing methods.

Natural environment

The natural conditions of the vineyards destined for the production of the wines

mentioned in article 1 must be those typical of the region, and must be ideal for the

production of grapes with particular characteristics that denote quality.

B

Article 4 – Ampelographic scope.

The DO “GOZO” Q.W.P.S.R. wines shall be produced from grapes harvested in the

region described in article 2 and only from the following varieties and within the

percentage limits shown in sub articles 4.1 and 4.2

4.1 Varieties allowed for the use of a White / Red / Rose DO mention

Typology

Variety code

Variety*

% Use

Chardonnay

0 – 84%

Chenin Blanc

Sauvignon Blanc

Vermentino

Insolia

0 – 60%

Pinot Bianco

White

Trebbiano

Girgentina

Viognier

Moscato bianco

0 – 10%

Moscato di Alessandria

Moscato Giallo

Cabernet Sauvignon

Merlot

0 – 84%

Syrah

Grenache

Cabernet Franc

Carmenere

Gellewza

Carignan

Red / Rose

Lambrusco

Montepulciano**

0 – 60%

Nero d’Avola**

Mourvedre

Petit Verdot

Pinot Noir

Primitivo

Sangiovese

Tempranillo

4.1.1 Note that for each of the above DO typologies, the names of 2 or up to 3

grape varieties, may be positioned on the label below the DO “GOZO” and listed

in percentage descending order as long as the mentioned variety present in the

smallest percentage represents a minimum of 10% of the total varietal content in

the wine.

B

4.1.2 Notwithstanding the limit of 10% use of Moscato Bianco, Moscato di

Alessandria and Moscato Giallo for the wines of the White typology mentioned in

4.1 above, this use may be increased to 60% on the condition that the mention of

the name “Moscato” is mandatory on the label as one of the grape varieties in

accordance with 4.1.1 above.

4.2 Varieties allowed for the use of a Mono Varietal DO mention

Typology

Variety code

Variety*

% Use

Cabernet Sauvignon

7,

Cabernet Sauvignon,

Cabernet

6,

Cabernet Franc,

Carmenere

Grenache

Merlot

Syrah

Gellewza

Tempranillo

85-100

Chardonnay

Chenin Blanc

Sauvignon Blanc

Girgentina

Vermentino

Viognier

Moscato bianco

Moscato

Moscato di

Alessandria

For the use of a Varietal mention with the names listed in 4.2 above, the remaining

15% may be derived from non-aromatic grapes having the same colour and belonging

to the same DO “GOZO” .

Notes

• the name of the Variety together with the words “GOZO” or “OF GOZO” or

“GĦAWDEX” or “TA’ GĦAWDEX” must be positioned directly above the

D.O.K. classification mention on the label.

• * with reference to the above listed varietal typologies, any of the synonyms

listed in the legal notice 188 of 2006: “Classification of vine varieties

(production of wine grapes) regulations, 2006” may be used in substitution.

B

• ** The varietal names Montepulciano and Nero D'Avola shall not be used on

the labels as stipulated in the legal notice LN.188 of 2006.

Article 5 – Method of cultivation.

The method of cultivation, the planting distances and the pruning systems must be

quality oriented and must not change the characteristics of the grapes and wines. Any

practice for overproduction is strictly forbidden. Nevertheless, the practice of rescue

irrigation is considered essential for quality and is, thus, allowed.

Planting density.

For new plantings and re-plantings of grape varieties, carried out on a date

subsequent to the entry into force of this protocol, the minimum planting

density shall be of 4000 vines per hectare.

Training forms.

For new plantings and re-plantings of grape varieties, carried out on a date

subsequent to the entry into force of this protocol, the training forms shall be of

the Vertical Shoot Positioning (VSP) type.

Pruning systems.

For new plantings and re-plantings, carried out on a date subsequent to the

entry into force of this protocol, the pruning systems to be adopted shall be

limited to Cane and/or Spur pruning, for example “Guyot” or “Cordone

Speronato” or mixed pruning methods of the two.

B

Article 6 – Yield per hectare and minimum natural alcoholic strength.

The maximum production of wine per hectare allowed for the production of “GOZO”

Q.W.P.S.R. wines in hl/ha of specialised vineyards and the minimum natural

alcoholic strength is as follows

Maximum

Minimum Natural

Variety

Yield in

Alcoholic Strength

Typology

hl/ha

% vol.

Chardonnay

Sauvignon Blanc

11.0

Viognier

Insolia

White

Girgentina

or

Pinot Bianco

Mono Varietal of this

Trebbiano

typology

Chenin Blanc

(where applicable)

10.5

Vermentino

Moscato bianco

Moscato di Alessandria

Moscato Giallo

Rose or

Grenache

Mono Varietal of this

10.5

Gellewza

typology

(where applicable)

Red or

Grenache

Mono Varietal of this

11.0

Gellewza

typology

(where applicable)

Cabernet Sauvignon

Cabernet Franc,

Carmenere

Carignan

Lambrusco

Red

Pinot Noir

or

11.0

Petit Verdot

Rose

Tempranillo

or

Mono Varietal of these

Sangiovese

typologies