Diario Oficial de la Unión Europea del 4/12/2023 - Comunicaciones e Informaciones
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Source: Diario Oficial de la Unión Europea - Comunicaciones e Informaciones
EN
OJ C, 4.12.2023
2.
Analytical characteristics These red wines have a minimum natural alcoholic strength by volume of 13 %.
Batches of wine that are ready for marketing have a fermentable sugar content glucose and fructose:
less than or equal to 3 g/l for wines with a natural alcoholic strength by volume less than or equal to 14 %;
less than or equal to 4 g/l for wines with a natural alcoholic strength by volume greater than 14 %.
Wines ready to be marketed in bulk or packaged have a malic acid content less than or equal to 0,4 g/l.
The total acidity, volatile acidity and total sulphur dioxide content, the maximum total alcoholic strength and the minimum actual alcoholic strength follow the limits laid down in the EU legislation.
General analytical characteristics
Maximum total alcoholic strength in % volume Minimum actual alcoholic strength in % volume Minimum total acidity Maximum volatile acidity in milliequivalents per litre Maximum total sulphur dioxide in milligrams per litre
5.
Winemaking practices
5.1. Specific oenological practices The use of wood chips is prohibited.
Any heat treatment of the wine harvest at a temperature above 40 C is prohibited.
In addition to the above provisions, the oenological practices concerning these wines must meet the requirements laid down at EU level and in the Rural Code.
The use of continuous fermentation tanks, continuous presses, centrifugal destemmers vertical destemmers and screw-type juice separators is prohibited.
In the wine blends:
The proportion accounted for by the Carignan N, Grenache N and Mourvdre N varieties combined must be greater than or equal to 70 %.
The Carignan N variety must account for at least 30 % of the blend.
No single variety may account for more than 80 % of the blend.
The wines are aged at least until 31 December of the year following the year of harvest, with at least 2 months in the bottle.
After ageing, the wines are placed on the market for sale to the consumer from 1 January of the second year following the year of harvest.
All batches are packaged in bottles.
Cultivation method The minimum planting density of the vines is 4 400 plants per hectare. The distance between the rows must not exceed 2,50 m.
ELI: http data.europa.eu/eli/C/2023/1384/oj
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