22004A0206(02)

22004A0206(02) 22004A0206(02) Agreement between the European Community and Canada on trade in wines and spirit drinks - Final Act - Declarations Official Journal L 035 , 06/02/2004 P. 0003 - 0099  Dates: of document:   16/09/2003 of effect:   00/00/0000; Entry into force See Art 41 of signature:   16/09/2003 end of validity:   99/99/9999 Authentic language: German ; English ; Danish ; Spanish ; Finnish ; French ; Greek ; Italian ; Dutch ; Portuguese ; Swedish Author: Canada ; European Community Subject matter: External relations ; Commercial policy Directory code: 11404000 EUROVOC descriptor: EC trade agreement ; Canada ; wine ; alcoholic beverage Legal basis: 102E133................... Adoption 102E300-P2L1FR1........... Adoption Amendment to: 289A0315(01)...... Amendment..... Amendment ART 1 from DATEFF 289A0315(01)...... Amendment..... Replacement ART 2 from DATEFF 289A0315(01)...... Amendment..... abolition ANN D. from DATEFF 289A0315(01)...... Amendment..... Replacement ART 3 from DATEFF 289A0315(01)...... Amendment..... Addition ART 4 BIS from DATEFF 289A0315(01)...... Amendment..... Amendment ART 5.2 from DATEFF 289A0315(01)...... Amendment..... Replacement ART 7 from DATEFF 289A0315(01)...... Amendment..... Amendment ART 8 from DATEFF 289A0315(01)...... Amendment..... abolition ANN A. from DATEFF 289A0315(01)...... Amendment..... abolition ANN B. from DATEFF 289A0315(01)...... Amendment..... abolition ANN C. from DATEFF Amended by: Adopted by.... 304D0091.......... from 30/07/2003 Agreement between the European Community and Canada on trade in wines and spirit drinks THE EUROPEAN COMMUNITY, hereafter referred to as "the Community", and CANADA, hereafter jointly referred to as "the Contracting Parties", RECOGNISING that the Contracting Parties desire to establish closer links in the wine and spirits sector, DESIROUS of creating more favourable conditions for the harmonious development of trade in wine and spirit drinks on the basis of equality and mutual benefit, HAVE AGREED AS FOLLOWS: TITLE I INITIAL PROVISIONS Article 1 Objectives 1. The Contracting Parties shall, on the basis of non-discrimination and reciprocity, facilitate and promote trade in wines and spirit drinks produced in Canada and the Community, on the conditions provided for in this Agreement. 2. The Contracting Parties shall take all reasonable measures to ensure that the obligations laid down in this Agreement are fulfilled and that the objectives set out in this Agreement are attained. Article 2 Scope and coverage This Agreement applies to wines falling under heading 22.04, and to spirit drinks falling under heading 22.08, of the International Convention on the harmonised commodity, description and coding system ("harmonised system"), done at Brussels on 14 June 1983, which are produced in conformity with the laws and regulations governing the production of wines and spirit drinks in the territory of a Contracting Party. Article 3 Definitions 1. For the purposes of this Agreement, unless otherwise provided: - "labelling" shall mean any tag, brand, mark, pictorial or other descriptive matter, written, printed, stencilled, marked, embossed or impressed on, or attached to, a container of wine or a spirit drink, - "WTO Agreement" refers to the Marrakesh Agreement establishing the World Trade Organisation, - "TRIPs Agreement" refers to the Agreement on trade-related aspects of intellectual property rights, which is contained in Annex 1C to the WTO Agreement, - "1989 Agreement" refers to the Agreement between the European Economic Community and Canada concerning trade and commerce in alcoholic beverages concluded on 28 February 1989. 2. In this Agreement, "originating", when used in relation to the name of the Community or one of its Member States or Canada, indicates that the wine or spirit drink is produced within the jurisdiction concerned and, in the case of wine, that it is produced solely from grapes harvested in the territory of that jurisdiction. Article 4 General import and marketing rules Unless otherwise provided for in this Agreement, importation and marketing shall be conducted in compliance with the laws and regulations applying in the territory of the Contracting Party of importation. TITLE II OENOLOGICAL PRACTICES AND PROCESSES AND PRODUCT SPECIFICATIONS Article 5 Mutual recognition of oenological practices and processes and product specifications 1. The Community shall authorise the importation and marketing in its territory of wines originating in Canada produced in accordance with: - the oenological practices and processes listed in Annex I(A) and - the product specifications provided for in Annex II(A). 2. Canada shall authorise the importation and marketing in its territory of wines originating in the Community and produced in accordance with: - the oenological practices and processes listed in Annex I(B) and - the product specifications provided for in Annex II(B). 3. The Contracting Parties recognise that the oenological practices and processes listed in Annex I meet the requirements set out in Article 6(2). Article 6 New practices or modifications of practices 1. Each Contracting Party shall endeavour to inform the other Contracting Party under the procedures set out in Title VII, at the earliest reasonable opportunity, of developments which could lead, in relation to wine produced in its territory, to the authorisation of an oenological practice, process or modification not listed in the relevant paragraph of Annex I, with a view to agreeing on a common approach. 2. Without prejudice to Article 35, new oenological practices, processes or modifications, used for the production of wine shall meet the following requirements: (a) protect consumers from false or misleading practices which could create an erroneous impression about the product's character, composition, quality or value; (b) meet the standard of good oenological practice. In particular, the oenological practice, process or modification should: - not be prohibited in the laws and regulations of the originating country, - protect the authenticity of the product by safeguarding the concept that the typical features of the wine arise from its origin in the grapes harvested and also take into account the region of cultivation, and in particular, climatic, geological and other production conditions, - be based on a reasonable technological or practical need to enhance the keeping qualities, stability or consumer acceptance of the wine and - ensure that the processes or additions are limited to the minimum necessary to achieve the desired effect. 3. A Contracting Party shall notify within 90 days the other Contracting Party where, in relation to wine produced in its territory, it has authorised an oenological practice, process or modification not listed in the relevant paragraph of Annex I. 4. The notification shall contain a description of the oenological practice, process or modification not listed in the relevant paragraph of Annex I. 5. The notifying Contracting Party shall, if requested by the other Contracting Party, provide a technical dossier justifying the authorisation of the oenological practice, process or modification, in particular with regard to the requirements set out in paragraph 2. Article 7 Provisional authorisation Without prejudice to measures foreseen by Article 35, wines produced with the oenological practice, process or modification notified by a Contracting Party under Article 6(3) shall be provisionally authorised for import and marketing in the territory of the other Contracting Party. Article 8 Objection procedure 1. Within a period of 10 months from the notification by a Contracting Party under Article 6(3), the other Contracting Party may object in writing to the notified oenological practice, process or modification on the ground that it does not meet the requirements of Article 6(2)(a) and (b). Either Contracting Party may seek consultations provided for in Article 29. Should such consultations fail to resolve the matter, either Contracting Party may notify, in writing, the other Contracting Party of its decision to refer the issue to arbitration under Article 31. 2. A Contracting Party may not oppose the acceptability of a notified oenological practice, process or modification if it has already approved, other than for temporary experimental purposes, the same oenological practice, process or modification for wines marketed in its territory, subject to the justification of the oenological practice, process or modification in question to the climatic, geological or other production conditions in the areas in which it will be used. 3. Nothing in this Agreement shall limit the use of any oenological practice, process or modification not accepted by a Contracting Party in accordance with the procedures in this Agreement in instances in which the product is marketed on either the domestic market of the other Contracting Party or a third-party market. Article 9 Modification of Annex I 1. The Contracting Parties shall modify the relevant paragraph of Annex I to add the oenological practice, process or modification notified pursuant to Article 6(3) within 12 months of the date of such notification. 2. By way of derogation from paragraph 1, where a Contracting Party has invoked the objection procedure provided for in Article 8, the Contracting Parties shall act in accordance with the outcome of the consultations, unless the matter is referred to arbitration, in which case: (a) if the arbitrators determine that the notified oenological practice, process or modification fulfils the requirements set out in Article 6(2)(a) and (b), the Contracting Parties shall amend the relevant paragraph of Annex I to add the oenological practice or process within 90 days of the date of such determination; (b) if, however, the arbitrators determine that the notified oenological practice, process or modification does not fulfil the requirements set out in Article 6(2)(a) and (b), then the provisional authorisation for the import and marketing of wines originating in the notifying Contracting Party produced in accordance with the oenological practice, process or modification in question, as referred to in Article 7, shall cease after 30 days from the date of such determination. Such determination shall not affect the continued applicability of Article 7 in relation to the marketing of wine imported into the territory of the Contracting Parties before the date of the determination. TITLE III GEOGRAPHICAL INDICATIONS OF WINE Article 10 Registration and protection in Canada 1. The names listed in Annex III(a), which identify a wine as originating in the territory of the Community where a quality, reputation or other characteristic of the wine is essentially attributable to its geographical origin and is officially recognised and protected as a geographical indication within the meaning of Article 22(1) of the TRIPs Agreement by the applicable laws in the Community, are eligible for registration as protected geographical indications for wine in Canada. 2. A protected geographical indication may not be used to describe or present a wine not originating in the place indicated by the protected geographical indication in question, including translations, whether or not accompanied by expressions such as "kind", "type", "style", "imitation" or the like, and whether or not the protected geographical indication is accompanied by a reference to the true place of origin. 3. In accordance with the application process laid down in Canadian law, Canada shall take the necessary steps to have the names listed in Annex III(a) entered on the list of protected geographical indications in Canada after an application for registration has been made in good and due form. Article 11 Protection in the Community 1. The names listed in Annex III(b), which identify a wine as originating in the territory of Canada where a quality, reputation or other characteristic of the wine is essentially attributable to its geographical origin and is officially recognised as a geographical indication within the meaning of Article 22(1) of the TRIPs Agreement by the applicable laws in Canada, are eligible for protection as geographical indications in the Community. 2. A protected geographical indication referred to in paragraph 1 may not be used to describe or present a wine not originating in the place indicated by the protected geographical indication in question, including translations, whether or not accompanied by expressions such as "kind", "type", "style", "imitation" or the like, and whether or not the protected geographical indication is accompanied by a reference to the true place of origin. 3. In implementation of paragraphs 1 and 2, after receiving an official application by diplomatic note from Canada justifying that the names in paragraph 1 are geographical indications, the Community shall take the necessary steps to have the names listed in Annex III(b) protected by the competent authorities responsible for enforcement so that any wines incorrectly presented or described with a protected Canadian geographical indication are not placed on, or are withdrawn from, the market. Article 12 Customary terms and transitional arrangements 1. >TABLE POSITION> 2. From the date of entry into force of this Agreement, none of the wine names listed in paragraph 1 may be used to describe or present a Canadian wine that is certified as meeting VQA rules. Article 13 Amendments to Annex III The Contracting Parties may, at the request of either Contracting Party, amend Annex III to take into account any amendment of its internal legislation. TITLE IV SPIRIT DRINKS Article 14 Registration and protection in Canada 1. The names listed in Annex IV(a), which identify a spirit drink as originating in the territory of the Community where a quality, reputation or other characteristic of the spirit drink is essentially attributable to its geographical origin and is officially recognised as a protected geographical indication within the meaning of Article 22(1) of the TRIPs Agreement by the applicable laws in the Community, are eligible for registration as protected geographical indications for spirit drinks in Canada. 2. A protected geographical indication may not be used to describe or present a spirit drink not originating in the place indicated by the protected geographical indication in question, including translations, whether or not accompanied by expressions such as "kind", "type", "style", "imitation" or the like, and whether or not the protected geographical indication is accompanied by a reference to the true place of origin. 3. In accordance with the application process laid down in Canadian law, Canada shall take the necessary steps to have the names listed in Annex IV(a) entered on the list of protected geographical indications in Canada after an application for registration has been made in good and due form. Article 15 Protection in the Community 1. The names listed in Annex IV(b), which identify a spirit drink as originating in the territory of Canada where a quality, reputation or other characteristic of the spirit drink is essentially attributable to its geographical origin and is officially recognised as a geographical indication within the meaning of Article 22(1) of the TRIPs Agreement by the applicable laws in Canada, are eligible for protection as geographical indications in the Community. 2. A protected geographical indication referred to in paragraph 1 may not be used to describe or present a spirit drink not originating in the place indicated by the protected geographical indication in question, including translations, whether or not accompanied by expressions such as "kind", "type", "style", "imitation" or the like, and whether or not the protected geographical indication is accompanied by a reference to the true place of origin. 3. In implementation of paragraphs 1 and 2, after receiving an official application by diplomatic note from Canada justifying that the names in paragraph 1 are geographical indications, the Community shall take the necessary steps to have the names listed in Annex IV(b) protected by the competent authorities responsible for enforcement so that any spirit drinks incorrectly presented or described with a protected Canadian geographical indication are not placed on, or are withdrawn from, the market. Article 16 Amendments to Annex IV The Contracting Parties may, at the request of either Contracting Party, amend Annex IV to take into account any amendment of its internal legislation. Article 17 Spirit names 1. >TABLE POSITION> 2. By the end of a transitional period of two years from the date of entry into force of this Agreement, the Community shall recognise rye whisky as referring only to spirit drinks originating in Canada and shall not permit the use of this name on spirit drinks not originating in Canada. 3. By way of derogation from paragraphs 1 and 2, a Contracting Party may, following a recommendation of the Joint Committee, permit the use of a spirit drink name mentioned in paragraphs 1 and 2 on a spirit drink produced in a third country, provided that: (a) the reputation of the spirit drink in question is not dependent on the reputation of the spirit drink produced in one of the Contracting Parties and (b) to do so would not mislead consumers. Article 18 Labelling of spirit drinks 1. In the territory of Canada, spirit drinks may not be labelled with a term which is false, deceptive or misleading or is likely to create an erroneous impression about the character, composition, quality, origin or value of a spirit drink, and in particular where spirit drinks are labelled with the name of or reference to a Member State of the Community. 2. In the territory of the Community, spirit drinks may not be labelled with a term which is incorrect, or likely to cause confusion or mislead the persons to whom it is addressed, and in particular where spirit drinks are labelled with the name of or reference to Canada. Article 19 Whisky production 1. Canada shall ensure that whisky, including Canadian whisky, Canadian rye whisky and rye whisky, exported from Canada to the Community, is a spirit drink produced by the distillation of a mash of cereals: - saccharified by the diastase of the malt contained therein, with or without other natural enzymes, - fermented by the action of yeast, - distilled at an alcoholic strength not exceeding 94,8 % by volume so that the distillate has the aroma and taste derived from the raw materials used, - matured for at least three years in wooden casks not exceeding 700 litres capacity, - bottled at not less than 40 % by volume, and - to which no substance other than water and spirit caramel has been added. 2. Concerning the maximum distillation strength of whisky, distillate produced in Canada between 31 December 1990 and 31 December 2002 at a strength such that the distillate has the aroma and taste derived from the raw materials used shall be accepted as meeting the maximum distillation strength described at the third indent of paragraph 1 and may be included in whisky exported from Canada to the Community until 31 December 2008, notwithstanding that no records of the actual distillation strength may be available. TITLE V WINE LABELLING Article 20 Principles of wine labelling The Contracting Parties agree that information on wine labels shall: - not be incorrect or false, - not deceive or be likely to cause confusion or mislead the persons to whom it is addressed, or be likely to create an erroneous impression about the character, composition, quality, origin or value of a wine. Article 21 New labelling provisions The Contracting Parties shall continue to negotiate, in the Joint Committee, rules applicable to the labelling of wines with a view to reaching an agreement. Article 22 Interim provisions Pending the outcome of the negotiations referred to in Article 21, wines labelled in conformity with the interim provisions set out in Annex V may be marketed in the respective territories of the Contracting Parties. TITLE VI IMPORT CERTIFICATION AND MARKETING REQUIREMENTS FOR WINE Article 23 Wine certification by the Community 1. Wine originating in Canada, which is produced under the supervision and control of one of the competent bodies listed in Annex VI, may be imported in accordance with the simplified certification provisions provided for under Community rules. 2. Individual producers may draw up and sign the certification document where they are authorised to do so by one of the competent bodies. 3. Canada shall ensure that a competent body supervises and inspects the authorised individual producers, and is satisfied that the producers possess the necessary capacity to draw up the certification documents and analysis report. 4. Canada shall notify the Community, upon request, of the names and addresses of producers authorised to draw up the certification document referred to in paragraph 2. 5. The Community shall not submit the import of wine originating in Canada to a more restrictive or more widespread system of certification than that which applies on the date of entry into force of this Agreement, and that which may be applied to wines imported from other countries applying equivalent supervision and control measures, other than temporary additional certification requirements in response to legitimate public policy concerns. Article 24 Wine certification by Canada 1. Canada shall not submit the import of wine originating in the Community to a more restrictive or more widespread system of certification, analysis or testing to be undertaken by the supplier or undertaken by the Canadian competent authorities and charged to the supplier than that which applied on the date of entry into force of this Agreement, other than temporary additional certification requirements in response to legitimate public policy concerns. 2. Canadian competent authorities shall, within a period of one year from the entry into force of this Agreement, reduce the certification, analysis or testing requirements referred to in paragraph 1 in order that the requirements be no more restrictive than necessary. Article 25 Wine produced from grapes frozen on the vine The term "Icewine" or, if produced in Canada or Luxembourg, "Vin de glace" or, if produced in Austria or Germany, "Eiswein", may only be used to describe wine produced from grapes frozen on the vine and produced under the following conditions: (a) the grapes must be frozen during harvest as well as pressing, preferably at temperatures no higher than -7 °C; (b) no artificial freezing of any kind is permitted; (c) all the grapes used in production must originate in the same region; (d) no enrichment is permitted; (e) the minimum natural alcohol content must be 15 % alcohol by volume; (f) the minimum actual alcohol content must be 5,5 % alcohol by volume; (g) the total sulphur dioxide content may not exceed 400 mg/l; (h) the volatile acidity may not exceed 2,1 g/l. TITLE VII COOPERATION Article 26 Tasks of Contracting Parties 1. The Contracting Parties shall, either directly or through the Joint Committee established pursuant to Article 27, maintain contact on all matters relating to the implementation and the functioning of this Agreement. 2. In particular, the Contracting Parties may mutually (a) amend the Annexes as foreseen in this Agreement; (b) inform each other of their intention to develop new measures or amendments to existing measures of public policy concern, such as health or consumer protection, with implications for the wine or spirit drinks sector; (c) notify each other of legislative measures, administrative measures and judicial decisions concerning the application of this Agreement and inform each other of measures adopted on the basis of such decisions. Article 27 Joint Committee 1. There shall be established under this Agreement a Joint Committee consisting of representatives of the Community and Canada. 2. The Joint Committee may make recommendations by consensus. It shall determine its own rules of procedure. It shall meet at the request of either of the Contracting Parties no later than 90 days from the date of the request, alternately in the Community and in Canada, at a time and place, and in a manner mutually determined by the Contracting Parties, including by videoconference. 3. The Joint Committee shall see to the proper functioning of this Agreement and may consider any matter related to its implementation and operation. In particular it shall be responsible for: - recommending amendments to the Annexes as foreseen in this Agreement, - making recommendations which would contribute to the attainment of the objectives of this Agreement or of the 1989 Agreement, - exchanging information to optimise the operation of this Agreement, - recommending proposals on issues of mutual interest to the Contracting Parties in the wine or spirits sector and - establishing the schedule of fees and expenses referred to in Annex VII(9). Article 28 Infringement 1. If a Contracting Party has reason to suspect that: (a) a wine or spirit drink being or having been traded between the Contracting Parties, or marketed in the territory of either of them, is not in conformity with this Agreement or the 1989 Agreement as amended and (b) this non-compliance is of particular interest to the other Contracting Party, it shall immediately inform the other Contracting Party in conformity with the provisions of this Agreement or of the 1989 Agreement, as amended, as the case may be. 2. The information to be provided in accordance with paragraph 1 shall be accompanied by appropriate documents and shall include, in particular, the following details regarding the wine or spirit drink concerned, insofar as they are known to the Contracting Party: (a) the producer and the person who has power of disposal over the wine or spirit drink and (b) details of the alleged non-compliance. TITLE VIII DISPUTE SETTLEMENT Article 29 Consultations 1. If a Contracting Party considers that the other Contracting Party has failed to fulfil an obligation under this Agreement, it may request in writing consultations with the other Contracting Party. The Contracting Parties shall, within 30 days of receipt of the request, consult with each other with a view to resolving the issue. 2. The Contracting Party requesting the consultations shall provide the other Contracting Party with all the information necessary for a detailed examination of the issue in question. 3. If the issue has not been resolved through consultations within 60 days of receipt of the request for consultations: (a) the consultation period may be extended by mutual agreement of the Contracting Parties; or (b) either Contracting Party may notify, in writing, the other Contracting Party of its decision to refer the issue to arbitration under Article 31. Article 30 Reference of a dispute to an organisation The Contracting Parties may refer any dispute on the application or interpretation of this Agreement for arbitration by a competent organisation. Any such reference shall only be made subject to such terms and conditions agreed upon by the Contracting Parties. Such terms shall include a provision that both Contracting Parties agree to the reference and agree to be bound by the decision of the organisation. Article 31 Arbitration 1. In the absence of any reference under Article 30, and following the decision to refer an issue to arbitration pursuant to Article 29 or Article 8, the arbitration shall be conducted in accordance with the procedure laid down in Annex VII. 2. Any dispute concerning the application of Article 42 may be referred by either Contracting Party to arbitration under this Article and Annex VII. In such case the consultation period provided for under Article 29 is replaced by the procedure set out in Article 42(2). 3. Each Contracting Party shall take reasonable measures to ensure implementation of the determination of the arbitrators. In the case of a determination following a reference made pursuant to Article 8, Article 9(2) shall apply. TITLE IX GENERAL AND FINAL PROVISIONS Article 32 Transit - small quantities Titles II, III, IV, V and VI of this Agreement shall not apply to: (a) wines or spirit drinks that are in transit through the territory of one of the Contracting Parties; (b) wines or spirit drinks that originate in the territory of one of the Contracting Parties and are consigned in small quantities between those Contracting Parties under the conditions and according to the procedures provided for in the laws and regulations of the Contracting Parties. Article 33 Territorial application This Agreement shall apply to the territory of Canada and to the territories in which the Treaty establishing the European Community is applied and under the conditions laid down in that Treaty. Article 34 Exceptions 1. In the case of homonymous geographical indications: (a) protection pursuant to Articles 10(2), 11(2), 14(2) and 15(2) shall be accorded to each indication, provided that the geographical indication, although literally true as to the territory, region or locality in which the wine or spirit drink originates, does not falsely represent to the public that the wine or spirit drink originates in another country; (b) the Contracting Parties may mutually determine the practical conditions of use under which the homonymous names referred to in this paragraph will be differentiated from each other, taking into account the need to ensure equitable treatment of the producers concerned and that consumers are not misled. 2. Nothing in this Agreement shall oblige a Contracting Party to protect a geographical indication of the other Contracting Party under the circumstances foreseen in the second sentence of Article 24(6) and Articles 24(7), 24(8) and 24(9) of the TRIPs Agreement. 3. Article 17(1) shall not require the Government of Canada to prevent the use of a registered trademark which was registered or applied for prior to 1 January 1996 and the name "Grappa di Ticino" on certain spirit drinks produced in the Ticino region of Switzerland. 4. Article 17(2) shall not require the Community to prevent the use of the name "rye whisky" on certain spirit drinks meeting the provisions laid down in Regulation (EEC) No 1576/89 (as amended) produced in the United States of America. Article 35 Sanitary and phytosanitary measures 1. The provisions of this Agreement shall be without prejudice to the right of the Contracting Parties to take sanitary and phytosanitary measures necessary for the protection of human, animal or plant life or health, provided that such measures are not inconsistent with the provisions of the Agreement on the application of sanitary and phytosanitary measures contained in Annex 1A of the WTO Agreement. 2. Without prejudice to paragraph 1, each Contracting Party shall endeavour to inform the other Contracting Party under the procedures set out in Title VII at the earliest reasonable opportunity of developments which could lead, in relation to wine or spirit drinks marketed in its territory, to the adoption of such measures, especially those concerning the setting of specific limits on contaminants and residues, with a view to agreeing a common approach. Article 36 Marketing of pre-existing stocks 1. Wines or spirit drinks which, at the date of or prior to the entry into force of this Agreement, have been produced in or imported into the territory of a Contracting Party in accordance with its internal laws and regulations, but the marketing of which in that Contracting Party would otherwise be prohibited by this Agreement, may be marketed under the following conditions: (a) where wine has been produced using one or more oenological practices or processes not referred to in Annexes I or II, the wines may be marketed in the territory of the Contracting Party concerned until stocks are exhausted; (b) where wines or spirit drinks are described or presented in a manner that is inconsistent with Title III, Title IV or Title V, they may continue to be marketed in the territory of the Contracting Party concerned, using the same labelling indications by which the products were legally produced or imported, by: (i) wholesalers or producers, for a period of three years; (ii) retailers, until stocks are exhausted. 2. Wines or spirit drinks produced in or imported into the territory of a Contracting Party in accordance with this Agreement, but the marketing of which in that Contracting Party would otherwise be prohibited by this Agreement following an amendment thereto, may be marketed until stocks are exhausted unless otherwise agreed by the Contracting Parties. Article 37 Relation to the WTO Agreement The Contracting Parties retain their rights and obligations under the WTO Agreement. Article 38 Amendment of the 1989 Agreement The 1989 Agreement shall be amended as set out in Annex VIII. Article 39 Annexes The Annexes to this Agreement form an integral part thereof. Article 40 Authentic languages This Agreement is drawn up in duplicate in the Danish, Dutch, English, Finnish, French, German, Greek, Italian, Portuguese, Spanish and Swedish languages, each of these versions being equally authentic. Article 41 Entry into force This Agreement shall enter into force on the first day of the second month following the date on which the Contracting Parties have exchanged diplomatic notes confirming the completion of their respective procedures for the entry into force of this Agreement. Article 42 Temporary non-application of certain provisions and termination 1. In the event that the use of a geographical indication listed in Annex III(a) is asserted in Canada under the circumstances foreseen in Articles 24(4) and 24(5) and the first sentence of Article 24(6) of the TRIPs Agreement, Canada may elect not to apply, to the minimum extent necessary, the provisions of Articles 10(2) and 14(2) of this Agreement. Should the circumstances described in this paragraph arise, Canada shall notify the Community in writing at the earliest available opportunity. Any reliance by Canada on the first sentence of Article 24(6) of the TRIPS Agreement shall be subject to Article 12. 2. On receipt of the notice referred to in paragraph 1, the Community may request a meeting of the Joint Committee, which, by way of derogation from Article 27(2), shall take place within 10 days, if so requested. Such a meeting of the Joint Committee shall explore the full range of options available to the Contracting Parties to address the issue that caused Canada to rely on paragraph 1. 3. In the event that Canada does not apply Article 10(2) or 14(2) pursuant to paragraph 1, and the Joint Committee fails to arrive at a mutually agreed solution within 30 days from the date on which the meeting of the Joint Committee pursuant to paragraph 2 was held, the Community may decide not to apply certain provisions, in whole or in part, of this Agreement or the 1989 Agreement. Any such measures taken by the Community shall be proportionate to the adverse commercial effect caused by Canada's reliance on paragraph 1 and may not last longer than the non-application of the said Articles by Canada. 4. The Community shall not adopt measures pursuant to paragraph 3 when the circumstances causing reliance by Canada on paragraph 1 relate to a name that the Community has agreed can be used in the Community market or in export markets under agreements with third countries. 5. Either Contracting Party may terminate this Agreement by giving one year's written notice to the other Contracting Party. However, in case the use of a geographical indication listed in Annexes III(a) or IV(a) is asserted in Canada under the first sentence of Article 24(6) of the TRIPs Agreement as foreseen in paragraph 1, the Community may terminate this Agreement by giving three months' written notice to Canada. 6. Should either Contracting Party terminate the 1989 Agreement as amended by this Agreement, such termination shall also effect a simultaneous termination of this Agreement. EN FE DE LO CUAL, los abajo firmantes, debidamente autorizados al respecto, han firmado este acuerdo./TIL BEKRĘFTELSE HERAF har undertegnede, behŲrigt befuldmögtiget hertil, underskrevet denne aftale./ZU URKUND DESSEN haben die hierzu ordnungsgemōč ermōchtigten Unterzeichner dieses Abkommen unterzeichnet./>ISO_7>ÓÅ ŠÉÓŌŁÓĒ ŌŁĶ ĮĶŁŌÅŃŁ, ˙ł įĘ˙óõóęńüüąż˙ł, ōõŽżĮųĖ õž˙įėł˙ō˙Į÷üąż˙ł ół' ńįĮŽ, įĘąóęńŲńż Į÷ż Ęńę˙žėń ėįüŠųżčń./>ISO_1>IN WITNESS WHEREOF, the undersigned, being duly authorised to that effect, have signed this Agreement./EN FOI DE QUOI les soussignłs, dūment autorisłs š cet effet, ont signł le prłsent accord./IN FEDE, i sottoscritti, essendo debitamente autorizzati a tal fine, hanno firmato il presente accordo./TEN BLIJKE WAARVAN DE ONDERGETEKENDEN, hiertoe naar behoren gemachtigd, hun handtekening onder de overeenkomst hebben gesteld./EM FÉ DO QUE, os abaixo assinados, devidamente autorizados para o efeito, apuseram as suas assinaturas no presente acordo./TÄMÄN VAKUUDEKSI alla mainitut tōtō varten asianmukaisesti valtuutetut edustajat ovat allekirjoittaneet tōmōn sopimuksen./TILL BEVIS HÄRPÅ har undertecknade befullmōktigade undertecknat detta avtal./Realizado en dos ejemplares en Niagara-on-the-Lake, el dieciseis de septiembre de 2003./Udfördiget i to eksemplarer i Niagara-on-the-Lake, den sekstende september 2003./Geschehen zu Niagara-on-the-Lake, am sechzehnten September 2003 in zwei Urschriften./>ISO_7>øółżõ ėõ ōž˙ ĘęųĮŽĮįĘń, ėĮ˙ >ISO_1>Niagara-on-the-Lake, >ISO_7>ėĮłĖ ōąśń ąžł ÓõĘĮõüņęč˙į 2003./>ISO_1>Done in duplicate, at Niagara-on-the-Lake, this sixteenth day of September 2003./Fait en double exemplaire, š Niagara-on-the-Lake, ce seiziųme jour de septembre 2003./Fatto in duplice copia a Niagara-on-the-Lake, addü sedici settembre 2003./Gedaan te Niagara-on-the-Lake, de zestiende september 2003, in twee exemplaren./Feito em duplo exemplar em Niagara-on-the-Lake, em dezasseis de Setembro de 2003./Tehty kahtena kappaleena, Niagara-on-the-Lake:ssa, kuudentenatoista pōivōnō syyskuuta 2003./Detta avtal har upprōttats i tvõ exemplar i Niagara-on-the-Lake, den sextonde september 2003. Por la Comunidad Europea/For Det Europöiske Föllesskab/FŽr die Europōische Gemeinschaft/>ISO_7>Ćłń Į÷ż ÅįęųĘńŪśČ Ź˙łżŽĮ÷Įń/>ISO_1>For the European Community/Pour la Communautł europłenne/Per la Comunitš europea/Voor de Europese Gemeenschap/Pela Comunidade Europeia/Euroopan yhteisŠn puolesta/Põ Europeiska gemenskapens vōgnar >PIC FILE= "L_2004035EN.001401.TIF"> >PIC FILE= "L_2004035EN.001402.TIF"> Por el Gobierno de Canadń/For Canadas regering/FŽr die Regierung Kanadas/>ISO_7>Ćłń Į÷ż śįņąęż÷ė÷ Į˙į ŹńżńōĄ/>ISO_1>For the Government of Canada/Pour le gouvernement du Canada/Per il governo del Canada/Voor de Regering van Canada/Pelo Governo do Canadń/Kanadan hallituksen puolesta/Põ Kanadas regerings vōgnar >PIC FILE= "L_2004035EN.001403.TIF"> >PIC FILE= "L_2004035EN.001404.TIF"> ANNEX I As referred to in Article 5 A. CANADA List of oenological practices (including additives and processes) authorised for wines originating in Canada with the following prescriptions and under the conditions laid down in the rules of one of the competent bodies listed in Annex VI: 1. yeast, 2. concentrated grape juice, 3. sugars, excluding isoglucose, to increase the natural alcoholic strength of grapes, grape must or wine, 4. yeast foods (ammonium phosphate, monobasic, ammonium dibasic, ammonium sulphate, potassium phosphate dibasic, potassium phosphate monobasic), 5. calcium sulphate in such quantity that the content of soluble sulphates in the finished wine shall not exceed 0,2 % weight by volume calculated as potassium sulphate, 6. calcium carbonate in such quantity that the content of tartaric acid in the finished wine shall not be less than 0,15 % weight by volume, 7. sulphurous acid, including salts thereof, 8. tartaric or citric acid, 9. amylase and pectinase, 10. ascorbic or erythorbic acid or salts thereof. For erythorbic acid, the amount added shall not exceed 100 mg/l, 11. dimethylpolysiloxane as an anti-foaming agent, not exceeding 10 ppm in finished wine, 12. any of the following fining agents: activated carbon, agar-agar, albumin, casein, clay diatomaceous earth, gelatine, isinglass, potassium ferrocyanide, tannic acid, and white of egg, 13. caramel, only permitted in fortified wines, 14. brandy, fruit spirit or alcohol derived from alcoholic fermentation of a food source distilled to not less than 94 % alcohol by volume, only permitted in fortified wines, 15. carbon dioxide, oxygen, ozone or argon, 16. sorbic acid or salts thereof, not exceeding 200 parts per million calculated as sorbic acid, 17. fumaric acid, not exceeding 2,4 g/l in finished wine, 18. lactic acid, 19. malic acid, 20. metatartaric acid (level of use 0,01 %), 21. potassium citrate, 22. potassium acid tartrate (level of use 0,42 %), 23. polyvinylpolypyrrlidone and silicon dioxide (amount not to exceed 2 ppm in finished product), 24. acacia gum, 25. copper sulphate (0,001 %, level of copper resulting in 0,0001 % in finished product), 26. malolactic bacteria from the genera Lactobacillus, Leuconostoc, Pediococcus, 27. potassium carbonate, 28. potassium bicarbonate, 29. nitrogen, 30. oak pieces, chips or particles as processing aids which are filtered out of the wine before bottling, 31. prior to final filtration wine may be treated with a strongly acid cation-exchange resin in the sodium ion form for the tartaric stabilisation of wine, 32. centrifuging and filtration, with or without an inert filtering agent, on condition that no undesirable residue is left in the products so treated, 33. partial concentration by physical processes, including reverse osmosis, to increase the natural alcoholic strength of grape must or wine. B. COMMUNITY List of oenological practices and processes authorised for wines originating in the Community with the following prescriptions and under the conditions laid down in Community rules: 1. aeration with oxygen or bubbling using argon or nitrogen, 2. heat treatment, 3. use in dry wines of fresh lees which are sound and undiluted and contain yeasts resulting from the recent vinification of dry wine, 4. centrifuging and filtration, with or without an inert filtering agent, on condition that no undesirable residue is left in the products so treated, 5. use of yeasts for wine production, 6. use of preparations of yeast cell wall, 7. use of polyvinylpolypyrrolidone, 8. use of lactic acid bacteria in a vinous suspension, 9. addition of one or more of the following substances to encourage the growth of yeasts: (i) addition of: - diammonium phosphate or ammonium sulphate - ammonium sulphite or ammonium bisulphite (ii) addition of thiamin hydrochloride, 10. use of carbon dioxide, argon or nitrogen, either alone or combined, solely in order to create an inert atmosphere and to handle the product shielded from the air, 11. addition of carbon dioxide, 12. use of sulphur dioxide, potassium bisulphite or potassium metabisulphite, which may also be called potassium disulphite or potassium pyrosulphite, 13. addition of sorbic acid or potassium sorbate, 14. addition of L-ascorbic acid, 15. addition of citric acid for wine stabilisation purposes, provided that the final content in the treated wine does not exceed 1 g/l, 16. use of tartaric acid for acidification purposes, provided that the initial acidity content is not raised by more than 2,5 g/l expressed as tartaric acid, 17. use of one or more of the following substances for deacidification purposes: - neutral potassium tartrate, - potassium bicarbonate, - calcium carbonate, which may contain small quantities of the double calcium salt of L(+) tartaric and L(-) malic acids, - a homogenous preparation of tartaric acid and calcium carbonate in equivalent proportions and finely pulverised, - calcium tartrate or tartaric acid, 18. clarification by means of one or more of the following substances for oenological use: - edible gelatine, - bentonite, - isinglass, - casein and potassium caseinate, - egg albumin, milk albumin, - kaolin, - pectinase, - silicon dioxide as a gel or colloidal solution, - tannin, - enzymatic preparations of betaglucanase, 19. addition of tannin, 20. treatment with charcoal for oenological use (activated carbon) of white musts or white wines, 21. treatment of: - white wines and rosł wines, with potassium ferrocyanide, - red wines, with potassium ferrocyanide or with calcium phytate, provided that the wine so treated contains residual iron, 22. addition of metatartaric acid, 23. use of acacia or arabic gum after completion of fermentation, 24. use of DL-tartaric acid, also called racemic acid, or of its neutral salt of potassium for precipitating excess calcium, 25. use for the manufacture of sparkling wines obtained by fermentation in bottle and with the lees separated by disgorging - of calcium alginate or - of potassium alginate, 26. use of copper sulphate, 27. addition of potassium bitartrate or calcium tartrate to assist the precipitation of tartar, 28. addition of caramel to reinforce the colour of liqueur wines, 29. use of calcium sulphate for the production of certain quality liqueur wines psr, 30. use of Aleppo pine resin to produce "retsina" table wine, which may only be produced in the geographical territory of Greece, under the conditions laid down in Community rules, 31. addition of lysozyme, 32. electrodialysis to guarantee tartaric stabilisation of the wine, 33. use of urease to reduce the urea content in the wine, 34. addition of grape must or rectified concentrated grape must for sweetening of wine, 35. partial concentration by physical processes, including reverse osmosis, to increase the natural alcoholic strength of grape must or wine, 36. addition of sucrose, concentrated grape must or rectified concentrated grape must to increase the natural alcoholic strength of grapes, grape must or wine, 37. addition of wine or dried grape distillate or of neutral alcohol of vinous origin for the manufacture of liqueur wines. ANNEX II As referred to in Article 5 A. CANADA Pursuant to Article 5 of this Agreement, the Community shall authorise the import and the marketing in its territory of wines originating in Canada, meeting the following compositional and other product specifications: The limits for the following parameters are fixed as follows: 1. Alcoholic strength: (a) not less than 8,5 % and not more than 24 % actual alcoholic strength by volume except certain wines having a high residual sugar content without having undergone any enrichment for which the actual alcoholic strength may be less than 8,5 % but not less than 4,5 %; (b) not more than 20 % total alcoholic strength by volume, except for specific wines having a high residual sugar content without having undergone any enrichment, for which the total alcoholic strength may exceed the limit of 20 % and are entitled to the descriptions: (i) "Icewine", (ii) "Vin du curł", (iii) "Special select late harvest wine", (iv) "Select late harvest wine", (v) "Late harvest wine", (vi) "Winter harvest wine", (vii) "Autumn harvest wine"; (c) for fortified wine, not less than 15 % and not more than 24 % actual alcoholic strength by volume. 2. Volatile acidity: (a) for wines other than those referred to in (b), not more than 1,3 g/l (21,7 meq/l), expressed as acetic acid; (b) for the following specific wines: (i) 1,5 g/l (25 meq/l) for wines entitled to the description "Late harvest wine", (ii) 1,8 g/l (30 meq/l) for wines entitled to the descriptions "Autumn harvest wine", "Select late harvest wine" and "Special select late harvest wine", (iii) 2,1 g/l (35 meq/l) for wines entitled to the descriptions "Icewine", "Winter harvest wine" and "Vin du curł". 3. Total sulphur dioxide: (a) 200 ppm in wines (including sparkling wines) having not more than 5 g/l residual sugar; (b) 250 ppm in wines (including sparkling wines) having more than 5 g/l residual sugar; (c) 400 ppm in wines entitled to the descriptions: (i) "Late harvest wine", (ii) "Icewine", (iii) "Special select late harvest wine", (iv) "Select late harvest wine", (v) "Vin du curł", (vi) "Winter harvest wine", (vii) "Autumn harvest wine". 4. Acidity: (a) acidification shall not exceed 4 g/l expressed as tartaric acid; (b) total acidity: not less than 3,5 g/l expressed as tartaric acid. 5. Increase in natural alcoholic strength: may not exceed 3,5 % alcohol by volume. In years where climatic conditions have been exceptionally unfavourable, the limits on increase in alcoholic strength may be exceeded by a maximum of 1 % alcohol by volume. 6. The addition of water: prohibited, except where required by specific technical necessity. B. COMMUNITY Pursuant to Article 5 of this Agreement, Canada shall authorise the import and the marketing on its territory of wines originating in the Community, meeting the following compositional and other product specifications: 1. For wines other than those referred to in point 2, the limits for the following parameters are fixed as follows: 1.1. Alcoholic strength: (a) not less than 8,5 % and not more than 20 % actual alcoholic strength by volume except certain quality wines psr having a high residual sugar content without having undergone any enrichment, for which the actual alcoholic strength may be less than 8,5 % but not less than 4,5 %; (b) not more than 20 % total alcoholic strength by volume, except for certain wines having a high residual sugar content without having undergone any enrichment, for which the total alcoholic strength may exceed the limit of 20 %. 1.2. Volatile acidity: (a) for wines other than those referred to in (b), not more than 1,20 g/l (20 meq/l), expressed as acetic acid; (b) for the following specific wines: (i) for wines originating in Germany: 1. 1,8 g/l (30 meq/l) for quality wines psr entitled to the description "Eiswein" or "Beerenauslese", 2. 2,1 g/l (35 meq/l) for quality wines psr entitled to the description "Trockenbeerenauslese", (ii) for certain wines originating in France, Italy and the United Kingdom, as laid down in Community rules: 1,5 g/l (25 meq/l), (iii) for wines originating in Austria: 1. 1,8 g/l (30 meq/l) for quality wines psr entitled to the description "Beerenauslese" or "Eiswein", 2. 2,4 g/l (35 meq/l) litre for quality wines psr entitled to the descriptions "Ausbruch", "Trockenbeerenauslese" or "Strohwein". 1.3. Total acidity: not less than 3,5 g/l, expressed as tartaric acid. 1.4. Total sulphur dioxide: (a) for wines other than those referred to in (b), (c), (d) and (e): - red wines: not more than 160 mg/l. If the residual sugar content exceeds 5 g/l, the maximum limit shall not exceed 210 mg/l, - white wines: not more than 210 mg/l. If the residual sugar content exceeds 5 g/l, the maximum limit shall not exceed 260 mg/l; (b) for sparkling wines: not more than 235 mg/l; (c) not more than 300 mg/l for certain wines with a residual sugar content exceeding 5 g/l, as laid down in Community rules; (d) not more than 350 mg/l for wines entitled to the description "Auslese" when the residual sugar content exceeds 5 g/l; (e) not more than 400 mg/l for the following wines with a residual sugar content exceeding 5 g/l: (i) quality wines psr entitled to the descriptions "Ausbruch", "Ausbruchwein", "Beerenauslese", "Trockenbeerenauslese" or "Eiswein", (ii) the following quality white wines psr: - Sauternes, Barsac, Cadillac, Cłrons, Loupiac, Sainte-Croix-du-Mont, Monbazillac, Bonnezeaux, Quarts de Chaume, Coteaux du Layon, Coteaux de l' Aubance, Anjou-Coteaux de la Loire, Coteaux de Saumur, Graves Supłrieures, Juran÷on, Pacherenc de Vic Bihl, Alsace and Alsace grand cru, described by the terms "vendanges tardives" or "słlection de grains nobles", (iii) the following sweet quality wines psr produced from overripe grapes and sweet quality wines psr produced from raisined grapes originating in Greece with a residual sugar content, expressed as invert sugar, of not less than 45 g/l and entitled to one of the following designations of origin: Samos, Rhodes, Patras, Rio Patron, Kephalonia, Limnos, Sitia, Santorini, Nemea, Daphnes. 2. For liqueur wines, the limits for the following parameters are fixed as follows: 2.1. Alcoholic strength: not less than 15 % and not more than 22 % actual alcoholic strength by volume. 2.2. Total sulphur dioxide: not more than 150 mg/l. If the residual sugar contents exceeds 5 g/l, the maximum limit shall not exceed 200 mg/l. 3. The addition of water: prohibited, except where required by specific technical necessity. C. ANALYSIS METHODS The Contracting Parties agree that the methods of analysis recognised as reference methods by the International Vine and Wine Office (OIV) and published by that Office or the methods of analysis of AOAC International, shall prevail as reference methods for the determination of the analytical composition of the wine in the context of control operations. ANNEX III(a) List of geographical indications of wines originating in the Community (referred to in Article 10) IN BELGIUM The following list reflects wine names established and protected in Belgium under the 9 juillet 1997 Arrśtł ministłriel portant agrłment comme vin de qualitł d'appellation d'origine contrĮlłe v.q.p.r.d. and the 6 janvier 2000 Arrśtł ministłriel portant agrłment de "Haspengouwse Wijn" comme vin de qualitł d'appellation d'origine contrĮlłe v.q.p.r.d. Appellation d'origine contrĮlłe/Gecontroleerde oorsprongsbenaming: Hagelandse Wijn Haspengouwse Wijn IN GERMANY The following list reflects wine names established and protected in Germany under the "Neufassung der Bekanntmachung der geographischen Herkunftsangaben fŽr deutschen Wein, vom 3. Juli 2002". The names of Gročlagen, Einzellagen, communes or parts of communes may be protected in conjunction with the names of regions and subregions, as specified in the rules noted above. Names of specified regions Ahr Baden Franken Hessische Bergstrače Mittelrhein Mosel-Saar-Ruwer Nahe Pfalz Rheingau Rheinhessen Saale-Unstrut Sachsen WŽrttemberg Names of subregions Specified region Ahr Walporzheim/Ahrtal Specified region Hessische Bergstrače Starkenburg Umstadt Specified region Mittelrhein Loreley Siebengebirge Specified region Mosel-Saar-Ruwer General names Mosel Ruwer Saar Subregions Bernkastel Moseltor Obermosel Zell/Mosel Saar Ruwertal Specified region Nahe Nahetal Specified region Rheingau Johannisberg Specified region Rheinhessen Bingen Nierstein Wonnegau Specified region Pfalz Mittelhaardt Deutsche Weinstrače SŽdliche Weinstrače Specified region Franken Maindreieck Mainviereck Steigerwald Specified region WŽrttemberg WŽrttembergischer Bodensee Kocher-Jagst-Tauber Oberer Neckar Remstal-Stuttgart WŽrttembergisch Unterland Bayerischer Bodensee Specified region Baden Badische Bergstrače Tauberfranken Bodensee Breisgau Kaiserstuhl Kraichgau Tuniberg Markgrōflerland Ortenau Specified region Saale-Unstrut Schloss Neuenburg ThŽringen Mansfelder Seen Specified region Sachsen Elstertal Meičen Other wine names Landwein Ahrtaler Landwein Badischer Landwein Bayerischer Bodensee-Landwein Frōnkischer Landwein Landwein der Mosel Landwein der Ruwer Landwein der Saar Mitteldeutscher Landwein Nahegauer Landwein Pfōlzer Landwein Regensburger Landwein Rheinburgen-Landwein Rheingauer Landwein Rheinischer Landwein Saarlōndischer Landwein der Mosel Sōchsischer Landwein Schwōbischer Landwein Starkenburger Landwein Taubertōler Landwein Tafelwein Albrechtsburg Bayern Burgengau Donau Lindau Main Mosel Neckar Oberrhein Rhein Rhein-Mosel RŠmertor IN GREECE The following list reflects wine names established and protected in the Hellenic Republic in the ">ISO_7>ÅŠ÷üõęłōń Į÷Ė Źįņõęż÷ėõųĖ" (">ISO_1>Official Journal"). Names of specified regions >ISO_7>ÓĄü˙Ė/>ISO_1>Samos >ISO_7>Ģ˙ėšĄĮ˙Ė ŠńĮęžż/>ISO_1>Moschatos Patron >ISO_7>Ģ˙ėšĄĮ˙Ė Ńč˙į - ŠńĮęžż/>ISO_1>Moschatos Riou Patron >ISO_7>Ģ˙ėšĄĮ˙Ė ŹõŠńūū÷żčńĖ/>ISO_1>Moschatos Kephalinias >ISO_7>Ģ˙ėšĄĮ˙Ė ĖČüż˙į/>ISO_1>Moschatos Lemnou >ISO_7>Ģ˙ėšĄĮ˙Ė ŃŽō˙į/>ISO_1>Moschatos Rhodou >ISO_7>Ģńįę˙ōĄŠż÷ ŠńĮęžż/>ISO_1>Mavrodafni Patron >ISO_7>Ģńįę˙ōĄŠż÷ ŹõŠńūū÷żčńĖ/>ISO_1>Mavrodafni Kephalinias >ISO_7>Ó÷Įõčń/>ISO_1>Sitia >ISO_7>Ķõüąń/>ISO_1>Nemea >ISO_7>ÓńżĮ˙ęčż÷/>ISO_1>Santorini >ISO_7>ÄńŠżąĖ/>ISO_1>Dafnes >ISO_7>ŃŽō˙Ė/>ISO_1>Rhodos >ISO_7>ĶĄ˙įėń/>ISO_1>Naoussa >ISO_7>Ń˙üĘŽūń ŹõŠńūū÷żčńĖ/>ISO_1>Robola Kephalinias >ISO_7>ŃńŲĄż÷/>ISO_1>Rapsani >ISO_7>ĢńżĮłżõčń/>ISO_1>Mantinia >ISO_7>ĢõėõżłśŽūń/>ISO_1>Mesenicola >ISO_7>ŠõöĄ/>ISO_1>Peza >ISO_7>ĮꚥżõĖ/>ISO_1>Archanes >ISO_7>ŠĄĮęń/>ISO_1>Patra >ISO_7>ĘčĮėń/>ISO_1>Zitsa >ISO_7>ĮüžżĮńł˙/>ISO_1>Amynteon >ISO_7>Ć˙įüążłėėń/>ISO_1>Goumenissa >ISO_7>ŠĄę˙Ė/>ISO_1>Paros >ISO_7>ĖČüż˙Ė/>ISO_1>Lemnos >ISO_7>Įóščńū˙Ė/>ISO_1>Anchialos >ISO_7>ŠūńółąĖ ĢõūčĮųżń/>ISO_1>Playies Melitona Names for table wines with geographical indication >ISO_7>ŃõĮėčżń Ģõė˙óõčųż/ŃõĮėčżń Ģõė˙óõčųż ĮĮĮłśČĖ/>ISO_1>Retsina Mesogion/Retsina Mesogion Attikis >ISO_7>ŃõĮėčżń ŹęųĘčńĖ/ŃõĮėčżń Ź˙ęųĘč˙į/ŃõĮėčżń ŹęųĘčńĖ ĮĮĮłśČĖ/ŃõĮėčżń Ź˙ęųĘč˙į ĮĮĮłśČĖ/>ISO_1>Retsina Kropias/Retsina Koropiou/Retsina Kropias Attikis/Retsina Koropiou Attikis >ISO_7>ŃõĮėčżń Ģńęś˙Ę˙žū˙į/ŃõĮėčżń Ģńęś˙Ę˙žū˙į ĮĮĮłśČĖ/>ISO_1>Retsina Markopoulou/Retsina Markopoulou Attikis >ISO_7>ŃõĮėčżń ĢõóĄęųż/ŃõĮėčżń ĢõóĄęųż ĮĮĮłśČĖ/>ISO_1>Retsina Megaron/Retsina Megaron Attikis >ISO_7>ŃõĮėčżń ŠńłńżčńĖ/ŃõĮėčżń Ėł˙Ęõėč˙į/ŃõĮėčżń ŠńłńżčńĖ ĮĮĮłśČĖ/ŃõĮėčżń Ėł˙Ęõėč˙į ĮĮĮłśČĖ/>ISO_1>Retsina Peanias/Retsina Liopessiou/Retsina Peanias Attikis/Retsina Liopessiou Attikis >ISO_7>ŃõĮėčżń ŠńūūČż÷Ė/ŃõĮėčżń ŠńūūČż÷Ė ĮĮĮłśČĖ/>ISO_1>Retsina Pallinis/Retsina Pallinis Attikis >ISO_7>ŃõĮėčżń Šłśõęüč˙į/ŃõĮėčżń Šłśõęüč˙į ĮĮĮłśČĖ/>ISO_1>Retsina Pikermiou/Retsina Pikermiou Attikis >ISO_7>ŃõĮėčżń ÓĘĄĮųż/ŃõĮėčżń ÓĘĄĮųż ĮĮĮłśČĖ/>ISO_1>Retsina Spaton/Retsina Spaton Attikis >ISO_7>ŃõĮėčżń Č÷ņžż/ŃõĮėčżń Č÷ņžż Ā˙łųĮčńĖ/>ISO_1>Retsina Thivon/Ret …