D.O.K. WINES PRODUCTION PROTOCOLS REGULATIONS (sl_436.7) | MT

Laws of Malta — Subsidiary Legislation 436.7 — D.O.K. WINES PRODUCTION PROTOCOLS REGULATIONS

Preamble — D.O.K. WINES PRODUCTION PROTOCOLS REGULATIONS Open official source

SUBSIDIARY LEGISLATION 436.07

D.O.K. WINES PRODUCTION PROTOCOLS

REGULATIONS

1st May, 2007

LEGAL NOTICE 416 of 2007, as amended by Legal Notice 168 of 2011.

Laws of Malta — Subsidiary Legislation 436.7 — D.O.K. WINES PRODUCTION PROTOCOLS REGULATIONS

Reg. 1 Title. — D.O.K. WINES PRODUCTION PROTOCOLS REGULATIONS Open official source

The title of these regulations is the D.O.K. Wines

Production Protocols Regulations.

Laws of Malta — Subsidiary Legislation 436.7 — D.O.K. WINES PRODUCTION PROTOCOLS REGULATIONS

Schedule I — D.O.K. WINES PRODUCTION PROTOCOLS REGULATIONS Open official source

Amended by

L.N. 168 of 2011.

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 Government Act 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.

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 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 grape

D.O.K. WINES PRODUCTION PROTOCOLS

varieties

Typology

Variety code

Grape Variety*

Chardonnay

Girgentina

Chenin Blanc

Insolia

Pinot Bianco

Sauvignon blanc

White

Trebbiano

Vermentino

Viognier

Moscato bianco

Moscato di Alessandria

Moscato Giallo

Cabernet Sauvignon

Cabernet Franc

{ellewza

Merlot

Syrah

Carignan

Carmenere

Grenache

Graciano

Red / Rosé

Lambrusco

Montepulciano**

Nero d’Avola**

Negroamaro

Mourvedre

Petit Verdot

Pinot Noir

Primitivo

Sangiovese

Tempranillo

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

varieties being such varieties having the highest percentage representation 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.

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 " Mos cato" is m anda tory on the l abel as one of the grape vari eties in

accordance with 4.1.1 above.

4.2

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 grape

varieties

Typology

Variety code

Variety*

% Use

Carignan

Cabernet Sauvignon

Cabernet Franc

7,

Cabernet Sauvignon,

Cabernet

6,

Cabernet Franc,

Carmenere

Grenache

Merlot

Syrah

{ellewza

Primitivo

Sangiovese

85 - 100%

Tempranillo

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".

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

lis ted i n the Classi fication of Vine Var ieties (Production of Wine Grapes)

Regulations may be used in substitution.

•

** The varietal names Montepulciano and Nero D’Avola shall not be used

on the labels as stipulated in the Classification of Vine Varieties (Production of

Wine Grapes) Regulations.

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.

5.1

Planting density.

D.O.K. WINES PRODUCTION PROTOCOLS

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.

5.2

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 or the traditional bush method (alberello).

5.3

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.

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

For Mono

Varietal

wines

Maximum

Minimum

Typology

Variety

Yield in hl/ha

Natural

Alcoholic

Strength

(% vol.)

Chardonnay

Sauvignon Blanc

Laws of Malta — Subsidiary Legislation 436.7 — D.O.K. WINES PRODUCTION PROTOCOLS REGULATIONS

Reg. 2 Interpretation. — D.O.K. WINES PRODUCTION PROTOCOLS REGULATIONS Open official source

In these regulations, unless already defined in the Act, the

following words 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 rosé wine products obtained entirely

from grapes subject of a carbonic maceration process where the

m ace rat ion o f who le grape cl uste rs is carr ied out unde r an

anaerobic atmosphere for a minimum period of three days;

"the Denomination Regulations" means the Denomination of

Origin and of Geographic Indications Regulations;

"the Unit" means the office responsible for viticulture and

oenology;

Laws of Malta — Subsidiary Legislation 436.7 — D.O.K. WINES PRODUCTION PROTOCOLS REGULATIONS

Schedule Ii — D.O.K. WINES PRODUCTION PROTOCOLS REGULATIONS Open official source

Amended by

L.N. 168 of 2011.

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 "G}AWDEX" or

"TA’ G}AWDEX";

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 Government Act 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.

Article 4 - Ampelographic scope.

D.O.K. WINES PRODUCTION PROTOCOLS

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 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 grape

varieties

Typology

Variety code

Grape Variety*

Chardonnay

Girgentina

Chenin Blanc

Insolia

Pinot Bianco

Sauvignon blanc

White

Trebbiano

Vermentino

Viognier

Moscato bianco

Moscato di Alessandria

Moscato Giallo

Cabernet Sauvignon

Cabernet Franc

{ellewza

Merlot

Syrah

Carignan

Carmenere

Grenache

Graciano

Red / Rosé

Lambrusco

Montepulciano**

Nero d’Avola**

Negroamaro

Mourvedre

Petit Verdot

Pinot Noir

Primitivo

Sangiovese

Tempranillo

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

varieties being such varieties having the highest percentage representation, 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.

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 "M oscato" is manda tory on the l abel as one of the grape vari etie s in

accordance with 4.1.1 above.

4.2 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 grape varieties

Typology

Variety code

Variety*

% Use

Cabernet Sauvignon

7,

Cabernet Sauvignon,

Cabernet

6,

Cabernet Franc,

Carmenere

Grenache

Merlot

Syrah

{ellewza

Tempranillo

Sangiovese

85 - 100%

Carignan

Primitivo

Chardonnay

Chenin Blanc

Sauvignon Blanc

Girgentina

Vermentino

Viognier

Moscato bianco

Moscato

Moscato di Alessandria

Pinot Bianco

Trebbiano

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

"G}AWDEX" or "TA’ G}AWDEX" 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

lis ted i n the Classi fication of Vine Var ieties (Production of Wine Grapes)

Regulations may be used in substitution.

•

** The varietal names Montepulciano and Nero D’Avola shall not be used

on the labels as stipulated in the Classification of Vine Varieties (Production of

Wine Grapes) Regulations.

Article 5 - Method of cultivation.

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

D.O.K. WINES PRODUCTION PROTOCOLS

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.

5.1

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.

5.2 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 or the traditional bush method (alberello).

5.3 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.

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

For Mono

Varietal wines

Maximum

Min. Natural

Typology

Variety

Yield in hl/ha

Alcoholic

Strength

(% vol.)

Chardonnay

Sauvignon Blanc

11.0%

Viognier

Insolia

Pinot Bianco

Trebbiano

White or Mono Varietal of

Chenin Blanc

this typology

Vermentino

10.5%

Moscato bianco

Moscato di

Alessandria

Moscato Giallo

Girgentina

10.0%

{ellewza

10.0%

Rosé or Mono Varietal of

Grenache

this typology

10.5%

Syrah

Red or Mono Varietal of

Grenache

{ellewza

11.0%

this typology

For Mono

Varietal wines

Maximum

Min. Natural

Typology

Variety

Yield in hl/ha

Alcoholic

Strength

(% vol.)

Cabernet Sauvignon

Cabernet Franc

Carmenere

Carignan

Lambrusco

Graciano

Mourvedre

11.0%

Pinot Noir

Red or Rosé or Mono

Tempranillo

Varietal of this typology

Sangiovese

Montepulciano

Nero D’Avola

Negroamaro

Merlot

11.5%

Primitivo

Syrah

11.0%

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 t he "Methode Traditionel le" 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 "GOZO" 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

2. Malta - harbour area

7.2

Production.

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

European Community and National laws.

Methods of grape processing.

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

and any expression resulting from a translation of them

"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.

"Barrel fermented" or "Fermented in oak barrels" or "Fermented in

barriques". These may be used to describe white wines of which a

minimum of 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 rosé wines in the

case of the maceration of whole grape clusters under an anaerobic

atmosphere for a minimum period of three 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 12.0% 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 12.5% vol.

Methods of Vinification and Ageing.

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

"Saignee". This may be used to describe Rosé wines of which a

minimum 75% has been produced by draining must from crushed red

grapes within the first forty-eight hours of the start of the alcoholic

fermentation process.

"Eleve sur lies" or "Aged on lees". These may be used to describe White

or Rosé wines that have been left in contact with the yeast lees resulting

from the alcoholic fermentation for a minimum period of four 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 six

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 eight weeks.

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 of

products other than sparkling wines, 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 Rosé 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

12.5% vol.

"Ri\erva"

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

products other than sparkling wines 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

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 twenty-four months have

elapsed from the 1st of September of the vintage year;

(d) Wines must be aged for a minimum of six months in bottle before

commercial release.

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 twenty-four months have

elapsed from the 1st of September of the vintage year;

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

(e) Wines must be aged for a minimum of six months in bottle before

commercial release.

In the case of the mention "Ri\erva" 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 "Ri\erva" shall be positioned on the label directly below the

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

Vineyards or Estate mention.

7.7.1 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.

7.7.2 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;

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;

All viticultural work and management of the vineyard parcels making

up the named estate shall be carried out fully by employees of the wine

producing entity using the estate mention;

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.

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

"Ri\erva", as described in article 7.5, any form of enrichment shall be strictly

prohibited.

Article 8 - Sensorial characteristics and composition of wines.

The typologies of "GOZO" Q.W.P.S.R. wines at the moment of being put up for

sale must possess the following requisites

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 reduced dry extract: 16 g/L.

(2)

Typology: ROSÉ

(a) Clarity: Clear to brilliant

(b) Colour: Pale to intense, pink or orange-red rosé 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 reduced 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 reduced dry extract: 20 g/L.

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 reduced dry extract: 16 g/L.

(2)

Typology: ROSÉ with the mention "Demi-Sec" or "Medium dry"

(a) Clarity: Clear to brilliant

(b) Colour: Pale to intense, pink or orange-red rosé 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 reduced 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 reduced dry extract: 20 g/L.

Sweet Wines

(1) Typology: WHITE with the mention "Sweet" or "}elu" 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 reduced dry extract: 16 g/L.

(2)

Typology: ROSÉ with the mention "Sweet" or "}elu" or "Doux" or "Dolce"

(a) Clarity: Clear to brilliant

(b) Colour: Pale to intense, pink or orange-red rosé 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 reduced dry extract: 17 g/L.

(3)

Typology: RED with the mention "Sweet" or "}elu" 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 reduced dry extract: 20 g/L.

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 reduced dry extract: 15 g/L.

(2)

Typology: ROSÉ with the mention "Sparkling"

(a) Mousse: Fine and persistent

(b) Colour: Pale to intense, pink or orange-red rosé 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 reduced 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 reduced dry extract: 18 g/L.

Article 9 - Labelling, designation and presentation.

Label presentation

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

of the DO "GOZO" 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 "GOZO" or "OF GOZO" or "G}AWDEX"

or "TA’ G}AWDEX", 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’ Ori[ini Kontrollata;

(3) The optional mention "Superior" or "Ri\erva" 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 "GOZO" 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

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

preceded or followed by the name "GOZO" or "OF GOZO" or

"G}AWDEX" or "TA’ G}AWDEX"

……… 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’

Ori[ini 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

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.

ANNEX I

1:55,000 scale map of the Island of Gozo, demarcating the region of grape

production falling under the Denomination of Origin "GOZO".

ANNEX II

Councils making up the Malta Harbour Area

Code

Locality

Valletta

Birgu

Isla

Bormla

Floriana

Laws of Malta — Subsidiary Legislation 436.7 — D.O.K. WINES PRODUCTION PROTOCOLS REGULATIONS

Reg. 3 Designation of competency. — D.O.K. WINES PRODUCTION PROTOCOLS REGULATIONS Open official source

The Unit is hereby designated as the competent office for

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

wines prescribed.

Laws of Malta — Subsidiary Legislation 436.7 — D.O.K. WINES PRODUCTION PROTOCOLS REGULATIONS

Reg. 4 Certification of wines. — D.O.K. WINES PRODUCTION PROTOCOLS REGULATIONS 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 Denomination Regulations and

a f t e r t h e U ni t ha s c a r r i e d ou t t he n e c e s s a ry t ec h ni c a l a n d

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

re s ul t s of the ch em i c al - phys ic a l a nd organo l ep ti c an al y si s

p r e s c r i b e d b y r e g u l a t i o n s 1 3 a n d 1 7 o f t he D e no m i n a t i o n

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 Denomination

R egul ati ons t h e board s hal l i nclu de a repre sent ativ e 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.

Laws of Malta — Subsidiary Legislation 436.7 — D.O.K. WINES PRODUCTION PROTOCOLS REGULATIONS

Reg. 5 Participation in the quality scheme. — D.O.K. WINES PRODUCTION PROTOCOLS REGULATIONS 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) 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) 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), 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.

Laws of Malta — Subsidiary Legislation 436.7 — D.O.K. WINES PRODUCTION PROTOCOLS REGULATIONS

Reg. 6 Sampling — D.O.K. WINES PRODUCTION PROTOCOLS REGULATIONS Open official source

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

De n om i na ti o n R e gula t i ons s ha ll be w it hd ra wn b y t he U nit

following its own procedures on the written request by the wine

producer concerned as referred to in regulation 4(1).

(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 Denomination

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.

Laws of Malta — Subsidiary Legislation 436.7 — D.O.K. WINES PRODUCTION PROTOCOLS REGULATIONS

Reg. 7 Controls. — D.O.K. WINES PRODUCTION PROTOCOLS REGULATIONS Open official source

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

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 readmitted 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 five thousand euro (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 Denomination

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.

Laws of Malta — Subsidiary Legislation 436.7 — D.O.K. WINES PRODUCTION PROTOCOLS REGULATIONS

Reg. 8 Commercialisation dates. — D.O.K. WINES PRODUCTION PROTOCOLS REGULATIONS Open official source

(1) D.O.K. wines of the white and rosé 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

vari etal spec ifi cation, shall not be c omm e rcial ised prior to

certification and shall not be put into circulati on before 1st

December of the wine year in which they are produced.

Laws of Malta — Subsidiary Legislation 436.7 — D.O.K. WINES PRODUCTION PROTOCOLS REGULATIONS

Reg. 11 — D.O.K. WINES PRODUCTION PROTOCOLS REGULATIONS Open official source

0%

Viognier

Insolia

Pinot Bianco

Trebbiano

White or Mono Varietal of

Chenin Blanc

this typology

Vermentino

10.5%

Moscato bianco

Moscato di

Alessandria

Moscato Giallo

Girgentina

10.0%

{ellewza

10.0%

Rosé or Mono Varietal of

Grenache

this typology

Syrah

10.5%

Red or Mono Varietal of

Grenache

{ellewza

this typology (where

11.0%

applicable)