CLASSIFICATION OF VINE VARIETIES (PRODUCTION OF WINE GRAPES) REGULATIONS

SUBSIDIARY LEGISLATION 436.03

CLASSIFICATION OF VINE VARIETIES

(PRODUCTION OF WINE GRAPES) REGULATIONS

1st May, 2004

LEGAL NOTICE 188 of 2006, as amended by Legal Notice 298 of 2024.

(1) The title of these regulations is the Classification of

Vine Varieties (Production of Wine Grapes) Regulations.

(2) The classification refers to the vine varieties allowed for

the production of wine grapes in Malta.

(3) The main legislative references for the classification of

vine varieties for the production of wine grapes are mainly those

foreseen in Article 81 of Regulation (EU) 1308/2013 of the European

Parliament and of the Council.

In these regulations, the following words and phrases shall

have the following meanings

"the Act" means the Wine Act;

"the Director" means the Director of Agriculture;

"the Minister" means the Minister responsible for agriculture;

"the Unit" means the office responsible for viticulture and

oenology within the Department of Agriculture.

The Unit is hereby designated as the competent office for

setting up and updating the classification of vine varieties for the

production of wine grapes.

(1) For the purpose of cultivation, the vine varieties for the

production of wine grapes are nationally classified and are

identified by name, synonyms and, or homonyms, grape colour,

suitability for the production of wines with a protected designation

of origin, with a geographical indication and varietal wines without

a protected designation of origin or protected geographical

indication and by any of the following authorised uses

(a)

variety for the production of table wine;

(b)

variety for the production of wine spirit;

(c)

variety for the production of grapes intended for

drying.

(2) Only varieties that belong to the species Vitis vinifera or

come from a cross between this species and other species of the

genus Vitis are allowed in the classification. These varieties shall

be listed in the National Catalogue of Varieties - Vines Section,

prior to classification.

(3)

The varieties listed in Schedule I shall form the

classification and only these varieties shall be planted or used for

grafting in Malta for the purpose of wine production intended for

commercialisation.

(4) Areas planted with vine varieties, for the purpose of wine

production, not listed in the classification shall be grubbed up, save

where the production of those areas is intended exclusively for the

consumption of the wine producer’s family or used for scientific

research and experiments as authorised by the Unit.

Vine varieties for the production of wine grapes in Malta

are assigned to one of the following classes

(a) Suitable Varieties: These are varieties that produce wines

of good quality. The suitability of each variety for the

production of wines with a protected designation of

origin, wines with a protected geographical indication,

and varietal wines without a protected designation of

origin or protected geographical indication, shall be

determined in the respective production protocol, if

applicable. Within the class of suitable varieties, some

varieties may be indicated by the Director on the basis of

technical parameters and, or policies for the development

of the sector, as "recommended" for specific objectives of

vitivincultural policies.

(b) Varieties under observation: These are varieties for

which trials of aptitude to the cultivation in Malta are

being carried out. The grapes produced from these

varieties can be used for the production and

commercialisation of table wines with or without the

reference to a geographic indication.

(1) The insertion of new vine varieties for the production

of wine grapes which do not appear in Schedule I shall become

e ff e c t i v e a f t e r t h e n e c e s s a r y t e c h n i c a l a n d a d m i n i s t r a t i v e

investigation of the results from aptitude trials has been terminated

by the Unit. The new classification shall be published in the

Gazette.

(2) The aptitude trials shall be carried out in conformity with

the protocol detailed in regulation 7 for a period which comprises

at least three grape harvests.

(3) Requests for the inclusion of synonyms shall be made to the

Unit. New insertions accepted in accordance with subregulation (1)

shall be published in the Gazette.

(1) An aptitude trial shall consist in the study of the

aptitude for cultivation of the vine variety under investigation,

taking into account Community provisions on the matter and in

particular Directive 2004/29/EC of 4th March, 2004, and its

successive modifications, relative to the determination of

characteristics and minimum conditions for inspecting vine

varieties.

(2)

The normal procedure shall be as follows

(a) the variety under study shall be cultivated under

normal conditions;

(b) one or more varieties which are listed in the

classification of vine varieties shall be cultivated in

identical conditions and observed as the reference

variety or varieties for comparative purposes. Only

vine varieties which are relatively diffused on the

territory shall be taken into consideration for

comparative purposes;

(c) the area under cultivation shall be such that in normal

years the variety under examination, as well as one or

more reference varieties, can produce at least 100

litres of wine per variety;

(d) the fields to be used for the study shall be suitable for

viticulture and shall be chosen in such a way that, with

respect to climate, exposure and soil can be considered

as being representative of the area;

(e) the technical data relevant to the aptitude studies shall

take into consideration at least three consecutive wine

making years.

(3) During the studies on the variety under investigation, as

well as for the reference variety, the evaluation of the following

parameters shall be carried out

(a) Vegetative parameters

(i)

Date of bud burst;

(ii)

Date of flowering;

(iii)

Date of veraison (colour change);

(iv)

Date of maturity;

(v)

Weight of prunings;

(b) Evolution of must composition during maturation (3 to

4 readings including 1 after maturation)

(i) Refractive Index (ºBrix);

(ii) Total acidity (g/ltr tartaric acid);

(iii) pH;

(c) Productive and qualitative parameters of grapes at

harvest

(i) Average weight of the bunch;

(ii) Average weight of the berry;

(iii) Average production in kilogrammes of grapes

per vine and per hectare;

(iv) Refractive index (ºBrix);

(v) Total acidity (g/ltr tartaric acid);

(vi) pH;

(d) Analytical parameters of white wines

(i) Total acidity (g/ltr tartaric acid);

(ii) Tartaric acid (g/ltr);

(iii)

Malic acid (g/ltr);

(iv)

pH;

(v)

Actual alcohol content (% v/v);

(vi)

Dry extract (g/ltr);

(vii) Flavonoid content (mg/ltr);

(viii) Total polyphenols (mg/ltr);

(e) Analytical parameters for red and rosè wines

(i)

Total acidity (g/ltr tartaric acid);

(ii)

Tartaric acid (g/ltr);

(iii)

Malic acid (g/ltr);

(iv)

pH;

(v)

Actual alcohol content (% v/v);

(vi)

Dry extract (g/ltr);

(vii) Flavonoid content (mg/ltr);

(viii) Anthocyanin content (mg/ltr);

(ix) Total polyphenols (mg/ltr).

(4) For every vinification an anonymous organoleptic

evaluation (blind tasting) of the wine obtained from the variety

under investigation shall be carried out using the method of

sensorial analysis. The evaluation shall be carried out by a panel

approved or appointed by the Director.

(5) For the variety under investigation indications concerning

the resistance to drought and diseases, vigour, etc., shall be

included.

(6) At the end of the aptitude test a technical report shall be

drawn up composed of

(a) a brief historic description of the variety under study;

(b) the reference variety or varieties chosen;

(c) a detailed description of the method of cultivation;

(d) a brief description of the area used for the trial

including pedoclimatic data;

(e) a detailed description of any agronomic plans used

including the fertilization plan, the irrigation plan and

the plant protection plan used;

(f)

the data at subregulations (3), (4) and (5).

A report about the technical and administrative

investigation required by regulation 7(6) shall be presented to the

Unit.

(1) For the purposes of labelling, wine producers may only

use the variety name or any synonym listed in Schedule I, to

indicate the use of that variety in the production of a wine.

(2) Notwithstanding subregulation (1), the names and

synonyms of varieties reserved for certain countries as regulated by

Annex IV of Commission Delegated Regulation (EU) 2019/33 and

subsequent modifications, may not be used even if listed in

Schedule I.

Schedule

Substituted by

L.N. 298 of 2024.

Regulation 4(3)

Classification of vine varieties for the production of wine grapes

Classification 1

Code

Variety

Colour

Synonym

Aglianico

Black

Ob

Albariño

White

Alvarinho

Ob

Aléatico

Black

Ob

Barbera

Black

Ob

Brachetto

Black

Ob

Cabernet Franc

Black

S

Cabernet Sauvignon

Black

S

Carignan

Black

S

Carmenère

Black

S

Catarratto

White

Ob

Chardonnay

White

S

Chenin blanc

White

S

Falanghina

White

Ob

Fiano

White

Ob

Ġellewża

Black

SR

Girgentina

White

Girgenti,

SR

Ghirgentina

Graciano

Black

S

Grecanico

White

Ob

Greco Bianco

White

Greco

Ob

Greco di Tufo

White

Greco

Ob

Grenache

Black

Cannonau

S

Grillo

White

Ob

Inzolia

White

Ansonica, Insolja

S

Lambrusco

Black

S

Malbec

Black

S

Malvasia

White

Ob

Malvasia nera

Black

Ob

Montonico

White

Ob

Manzoni Bianco

White

Ob

Merlot

Black

S

Montepulciano

Black

S

Moscato Bianco

White

Moscato

S

Moscato di

White

Moscato, Zibibbo

S

Alessandria

Moscato giallo

White

Moscato

S

Mourvedre

Black

Kaldaretta

S

Muscat Hamburg

Black

Ob

Negroamaro

Black

Serkużan, Sirakużan

S

Nero d’Avola

Black

S

Petit Verdot

Black

S

Pinot Bianco

White

Pinot blanc

S

Pinot Grigio

White

Pinot gris

Ob

Pinot Nero

Black

Pinot noir

S

Primitivo

Black

Zinfandel

S

Riesling

White

Riesling renano

Ob

Sangiovese

Black

S

Sauvignon Blanc

White

S

Syrah

Black

Shiraz

S

Tannat

Black

Ob

Tempranillo

Black

Cencibel

S

Traminer

White

Ob

Uva di Troia

Black

Ob

Trebbiano

White

Ugni Blanc

S

Verdicchio

White

Ob

Vermentino

White

S

Viognier

White

S

S = Suitable Varieties, SR = Suitable Varieties and Recommended, Ob = Varieties

under observation