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L.S. 436.07 Regolamenti dwar Protokolli ta' Produzzjoni ta' l-Inbid D.O.K

[ S.L.436.07 D.O.K. WINES PRODUCTION PROTOCOLS 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

  2. The title of these regulations is the D.O.K. Wines Production Protocols Regulations. Title.
  3. In these regulations, unless already defined in the Act, the following words and phrases shall have the following meanings: Interpretation. "the Act" means the Wine Act; Cap.
  4. "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; S.L. 436.05 "the Unit" means the office responsible for viticulture and oenology;
  5. The Unit is hereby designated as the competent office for enforcing these regulations and for the certification of the D.O.K. wines prescribed. Designation of competency. 4.

(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. Certification of wines.
(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. 1 2 [ S.L.436.07 Participation in the quality scheme. D.O.K. WINES PRODUCTION PROTOCOLS 5.
(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. Sampling 6.
(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. D.O.K. WINES PRODUCTION PROTOCOLS [ S.L.436.07 7.
(1)All wine producers participating in the D.O.K. quality scheme shall: 3 Controls. (
  1. 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; (
  2. 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; (
  3. 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. 8.
(1)D.O.K. wines of the white and rosé typologies, with or without a varietal specification, shall not be commercialised prior Commercialisation dates. 4 [ S.L.436.07 D.O.K. WINES PRODUCTION PROTOCOLS 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. D.O.K. WINES PRODUCTION PROTOCOLS [ S.L.436.07 SCHEDULE I 5 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: (
  1. a)Red (
  2. b)White (
  3. c)Rosé (
  4. 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 [ S.L.436.07 6 D.O.K. WINES PRODUCTION PROTOCOLS varieties: Typology White Red / Rosé Variety code 11 17 12 24 42 48 54 55 56 33 34 36 7 6 16 31 49 8 9 22 18 25 32 40 39 37 41 44 45 47 51 Grape Variety* Chardonnay Girgentina Chenin Blanc Insolia Pinot Bianco Sauvignon blanc Trebbiano Vermentino Viognier Moscato bianco Moscato di Alessandria Moscato Giallo Cabernet Sauvignon Cabernet Franc {ellewza Merlot Syrah Carignan Carmenere Grenache Graciano 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 D.O.K. WINES PRODUCTION PROTOCOLS [ S.L.436.07 7 harvested in the region described in article 2 and only from the following grape varieties: Typology Carignan Cabernet Sauvignon Cabernet Franc Cabernet Grenache Merlot Syrah {ellewza Primitivo Sangiovese Tempranillo Chardonnay Pinot Bianco Chenin Blanc Sauvignon Blanc Girgentina Trebbiano Vermentino Viognier Moscato Variety code 8 7 6 7, 6, 9 22 31 49 16 45 47 51 11 42 12 48 17 54 55 56 33 34 Variety* Carignan Cabernet Sauvignon Cabernet Franc Cabernet Sauvignon, Cabernet Franc, Carmenere Grenache Merlot Syrah {ellewza Primitivo Sangiovese Tempranillo Chardonnay Pinot Bianco Chenin Blanc Sauvignon Blanc Girgentina Trebbiano Vermentino Viognier Moscato bianco Moscato di Alessandria % Use 85 - 100% 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. [ S.L.436.07 8 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: Typology White or Mono Varietal of this typology Rosé or Mono Varietal of this typology Red or Mono Varietal of this typology (where applicable) Variety Chardonnay Sauvignon Blanc Viognier Insolia Pinot Bianco Trebbiano Chenin Blanc Vermentino Moscato bianco Moscato di Alessandria Moscato Giallo Girgentina {ellewza Grenache Syrah Grenache {ellewza Maximum Yield in hl/ha For Mono Varietal wines: Minimum Natural Alcoholic Strength (% vol.) 84 11.0% 91 10.5% 91 91 10.0% 10.0% 91 10.5% 84 11.0% [ S.L.436.07 D.O.K. WINES PRODUCTION PROTOCOLS Typology Variety Red or Rosé or Mono Varietal of this typology Cabernet Sauvignon Cabernet Franc Carmenere Carignan Lambrusco Graciano Mourvedre Pinot Noir Tempranillo Sangiovese Montepulciano Nero D’Avola Negroamaro Merlot Primitivo Syrah Maximum Yield in hl/ha For Mono Varietal wines: Minimum Natural Alcoholic Strength (% vol.) 84 11.0% 84 11.5% 91 11.0% 9 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 "MALTA" Q.W.P.S.R. wines in all typologies the above operations may also be carried out in the following regions in close proximity: 7.2 1. Malta - Harbour area; 2. Gozo. Production. 10 [ S.L.436.07 D.O.K. WINES PRODUCTION PROTOCOLS The typologies of which at article 1 shall be produced in conformity with European Community and National laws. 7.3 Methods of grape processing. The typologies of which at article 1 may bear on their label the following terms: 7.4 • "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 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 and any expression resulting from a translation of them: • "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 6 months. In the case of white wines this mention may be used to describe white wines of which a minimum 45% has been stored in barriques for at least eight weeks. D.O.K. WINES PRODUCTION PROTOCOLS 7.5 [ S.L.436.07 11 Special Mentions. Subject to complying with the criteria described in this article, the typologies of which at article 1 may bear on their label the following terms: • "Superior" This mention may be allowed on the label to describe the wine typologies put up for consumption, of which at article 1 and defined in article 8, which have not undergone any form of enrichment and which have: (
  5. 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. (
  6. 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 put up for consumption, of which at article 1 and defined in article 8, which have not undergone any form of enrichment and which, depending on the style of the producer, after a period of ageing in wooden recipients, comply with the following additional criteria: (A) For wines of the White typologies: (
  7. a)The minimum natural alcoholic content of the wine must be 12.0% vol.; (
  8. b)The minimum total alcoholic content of the wine put up for consumption must be 12.0% vol.; (
  9. c)Wines cannot be commercialised before twenty-four months have elapsed from the 1st of September of the vintage year; (
  10. d)Wines must be aged for a minimum of six months in bottle before commercial release. (B) For wines of the Red typologies: (
  11. a)The minimum natural alcoholic content of the wine must be 12.5% vol.; (
  12. b)The minimum total alcoholic content of the wine put up for consumption must be 12.5% vol.; (
  13. c)Wines cannot be commercialised before twenty-four months have elapsed from the 1st of September of the vintage year; (
  14. d)Wines must have a minimum ageing of twelve months in barrique; (
  15. 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" are to be positioned on the label directly below the D.O.K. mention as described in article 9. 7.6 Vineyards or Estate mention. 7.6.1 Vineyards mention The use of additional topographic indications which make reference to the 12 [ S.L.436.07 D.O.K. WINES PRODUCTION PROTOCOLS vineyards from which 100% of the grapes used to make the wine originate is allowed on condition that: • All the vineyard parcels are located within the topographical indication used; • The topographic indication shall refer to an area which is no larger than any of the local council boundaries as indicated in Annex 1; • The vineyards shall be registered to the list of vineyards in such a way that it can be identified separately under the topographical name used; • The grapes harvested from the named vineyards are subject to a specific annual production declaration and vinified separately; • The whole extent of the vineyard parcels making up the named Vineyards mention have a productive area of not less than one hectare of grapes of the same typology; • The grapes and the relative wines produced from the named vineyards are registered separately in the obligatory winery registers. 7.6.2 Estate mention The use of the mention of an Estate name which makes reference to the vineyards from which 100% of the grapes used to make the wine originate is allowed on condition that: • The whole extent of the vineyard parcels making up the named estate have a productive area of not less than one hectare of grapes of the same typology; • All the vineyard parcels making up the named estate shall be within a distance not exceeding one hundred meters, inclusive of pathways and/ or public roads; • The vineyard parcels making up the named estate must be under the full control of the wine making entity through direct ownership or a long term lease and evidence of the above must be provided to the regulating body; • The vineyard parcels making up the named estate shall be registered by the wine producing entity to the list of vineyards in such a way that it can be identified separately under the estate name used; • The grapes harvested from the named estate are subject to a specific annual harvest declaration and vinified separately; • The grapes and the relative wines produced from the named estate are registered separately in the obligatory winery registers. 7.6.3 The optional additional mention "Single Vineyard" shall be reserved for quality wines that satisfy all the conditions for an Estate mention or a Vineyards mention, described in 7.6.1 and 7.6.2 above, only where the vineyard parcels making up the Estate or named Vineyards are contiguous to each other and may only be separated by pathways and/or public roads. 7.7 Oenological practices and processes. For the elaboration of wines eligible for the mention of "Late Harvest" or "Vendemmia Tardiva" or "Vendange Tardive" or "Imqadded" or "Passito", as described in article 7.3, any form of enrichment of the must or wine shall be prohibited except for the eventual possible addition, in the case of wines eligible for the mentions "Imqadded" and "Passito", even after the 30th November of each year, D.O.K. WINES PRODUCTION PROTOCOLS [ S.L.436.07 13 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 "MALTA" Q.W.P.S.R. wines at the moment of being put up for sale must possess the following requisites: 8.1 Dry Wines:
(1)Typology: WHITE (
  1. a)Clarity: Clear to brilliant (
  2. b)Colour: Light straw to light gold yellow or golden yellow for oak aged wines (
  3. c)Smell: Characteristic with fruity notes. (
  4. d)Taste: Characteristic, dry and harmonious. (
  5. e)Minimum total alcoholic strength by volume: 11.0 % vol. (
  6. f)Minimum actual alcoholic strength by volume: 11.0 % vol. (
  7. g)Minimum titratable acidity: 4.5 g/L (expressed as tartaric acid). (
  8. h)Minimum non-reducing dry extract: 15 g/L.
(2)Typology: ROSÉ (
  1. a)Clarity: Clear to brilliant (
  2. b)Colour: Pale to intense, pink or orange-red rosè colour. (
  3. c)Smell: Characteristic with fruity notes. (
  4. d)Taste: Characteristic, dry and harmonious. (
  5. e)Minimum total alcoholic strength by volume: 11.0 % vol. (
  6. f)Minimum actual alcoholic strength by volume: 11.0 % vol. (
  7. g)Minimum titratable acidity: 4.0 g/L (expressed as tartaric acid). (
  8. h)Minimum non-reducing dry extract: 17 g/L.
(3)Typology: RED (
  1. a)Clarity: Clear to brilliant (
  2. b)Colour: Ruby to tawny red, more or less intense. (
  3. c)Smell: Characteristic with more or less fruity varietal notes. (
  4. d)Taste: Characteristic, dry and harmonious. (
  5. e)Minimum total alcoholic strength by volume: 11.5 % vol. (
  6. f)Minimum actual alcoholic strength by volume: 11.5 % vol. (
  7. g)Minimum titratable acidity: 4.0 g/L (expressed as tartaric acid). (
  8. h)Minimum non-reducing dry extract: 19 g/L. 8.2 Medium Dry Wines:
(1)Typology: WHITE with the mention "Demi-Sec" or "Medium dry" (
  1. a)Clarity: Clear to brilliant (
  2. b)Colour: light straw to light gold yellow or golden yellow for oak aged 14 [ S.L.436.07 D.O.K. WINES PRODUCTION PROTOCOLS wines (
  3. c)Smell: Characteristic with more or less sweet fruity notes. (
  4. d)Taste: Characteristic, more or less sweet and harmonious. (
  5. e)Minimum total alcoholic strength by volume: 11.0 % vol. (
  6. f)Minimum actual alcoholic strength by volume: 10.0 % vol. (
  7. g)Minimum titratable acidity: 4.0 g/L (expressed as tartaric acid). (
  8. h)Minimum non-reducing dry extract: 15 g/L.
(2)Typology: ROSÉ with the mention "Demi-Sec" or "Medium dry" (
  1. a)Clarity: Clear to brilliant (
  2. b)Colour: Pale to intense, pink or orange-red rosé colour. (
  3. c)Smell: Characteristic with more or less sweet fruity notes. (
  4. d)Taste: Characteristic, more or less sweet and harmonious. (
  5. e)Minimum total alcoholic strength by volume: 11.0 % vol. (
  6. f)Minimum actual alcoholic strength by volume: 10.0 % vol. (
  7. g)Minimum titratable acidity: 4.0 g/L (expressed as tartaric acid). (
  8. h)Minimum non-reducing dry extract: 17 g/L.
(3)Typology: RED with the mention "Demi-Sec" or "Medium dry" (
  1. a)Clarity: Clear to brilliant (
  2. b)Colour: Ruby to tawny red, more or less intense. (
  3. c)Smell: Characteristic with more or less sweet fruity notes. (
  4. d)Taste: Characteristic, more or less sweet and harmonious. (
  5. e)Minimum total alcoholic strength by volume: 11.0 % vol. (
  6. f)Minimum actual alcoholic strength by volume: 10.0 % vol. (
  7. g)Minimum titratable acidity: 4.0 g/L (expressed as tartaric acid). (
  8. h)Minimum non-reducing dry extract: 19 g/L. 8.3 Sweet Wines:
(1)Typology: WHITE with the mention "Sweet" or "}elu" or "Doux" or "Dolce" (
  1. a)Clarity: Clear to brilliant (
  2. b)Colour: light straw to light gold yellow or golden yellow for oak aged wines (
  3. c)Smell: Characteristic with more or less sweet fruity notes. (
  4. d)Taste: Characteristic, sweet and harmonious. (
  5. e)Minimum total alcoholic strength by volume: 13.0 % vol. (
  6. f)Minimum actual alcoholic strength by volume: 10.0 % vol. (
  7. g)Minimum titratable acidity: 4.0 g/L (expressed as tartaric acid). (
  8. h)Minimum non-reducing dry extract: 15 g/L.
(2)Typology: ROSÉ with the mention "Sweet" or "}elu" or "Doux" or "Dolce" (
  1. a)Clarity: Clear to brilliant (
  2. b)Colour: Pale to intense, pink or orange-red rosé colour. D.O.K. WINES PRODUCTION PROTOCOLS [ S.L.436.07 15 (
  3. c)Smell: Characteristic with more or less sweet fruity notes. (
  4. d)Taste: Characteristic, sweet and harmonious. (
  5. e)Minimum total alcoholic strength by volume: 13.0 % vol. (
  6. f)Minimum actual alcoholic strength by volume: 10.0 % vol. (
  7. g)Minimum titratable acidity: 4.0 g/L (expressed as tartaric acid). (
  8. h)Minimum non-reducing dry extract: 17 g/L.
(3)Typology: RED with the mention "Sweet" or "}elu" or "Doux" or "Dolce" (
  1. a)Clarity: Clear to brilliant (
  2. b)Colour: Ruby to tawny red, more or less intense. (
  3. c)Smell: Characteristic with more or less sweet fruity notes. (
  4. d)Taste: Characteristic, sweet and harmonious. (
  5. e)Minimum total alcoholic strength by volume: 13.0 % vol. (
  6. f)Minimum actual alcoholic strength by volume: 10.0 % vol. (
  7. g)Minimum titratable acidity: 4.0 g/L (expressed as tartaric acid). (
  8. h)Minimum non-reducing dry extract: 19 g/L. 8.4 Sparkling Wines:
(1)Typology: WHITE with the mention "Sparkling" (
  1. a)Mousse: Fine and persistent (
  2. b)Colour: light straw to light gold yellow (
  3. c)Smell: Characteristic with more or less intense yeast notes. (
  4. d)Taste: Characteristic,lively and harmonious. (
  5. e)Minimum total alcoholic strength by volume: 11.0 % vol. (
  6. f)Minimum actual alcoholic strength by volume: 11.0 % vol. (
  7. g)Minimum titratable acidity: 5.0 g/L (expressed as tartaric acid). (
  8. h)Minimum non-reducing dry extract: 14 g/L.
(2)Typology: ROSÉ with the mention "Sparkling" (
  1. a)Mousse: Fine and persistent (
  2. b)Colour: Pale to intense, pink or orange-red rosé colour. (
  3. c)Smell: Characteristic with delicate yeast notes. (
  4. d)Taste: Characteristic, lively and harmonious. (
  5. e)Minimum total alcoholic strength by volume: 11.0 % vol. (
  6. f)Minimum actual alcoholic strength by volume: 11.0 % vol. (
  7. g)Minimum titratable acidity: 5.0 g/L (expressed as tartaric acid). (
  8. h)Minimum non-reducing dry extract: 16 g/L.
(3)Typology: RED with the mention "Sparkling" (
  1. a)Mousse: Fine and persistent (
  2. b)Colour: Ruby to tawny red, more or less intense. (
  3. c)Smell: Characteristic with more or less intense yeast notes. (
  4. d)Taste: Characteristic,lively and harmonious. 16 [ S.L.436.07 D.O.K. WINES PRODUCTION PROTOCOLS (
  5. e)Minimum total alcoholic strength by volume: 11.0 % vol. (
  6. f)Minimum actual alcoholic strength by volume: 11.0 % vol. (
  7. g)Minimum titratable acidity: 5.0 g/L (expressed as tartaric acid). (
  8. h)Minimum non-reducing dry extract: 18 g/L. Article 9 - Labelling, designation and presentation. 9.1 Label presentation In order to retain a certain uniformity and consistency in style for the presentation of the DO "MALTA" quality wines, the positioning on the label of the following information shall be grouped together in the order sequence annotated below:
(1)The name of the DO, namely "MALTA" or "OF MALTA", preceded or followed by the optional mention of the wine typology and/or the name of a mono-varietal, if applicable under article 4.2, together with the optional complemented specification, if applicable under article 1.4;
(2)The D.O.K. mention in full or abbreviated form ie: D.O.K. or Denominazzjoni ta’ 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. 9.2 Font sizes In order to retain a uniformity and consistency in style for the presentation of the DO "MALTA" quality wines, the relative font sizing on the label of the following information shall be as indicated below: (
  1. a)The Brand Name, if applicable ………. Minimum Font size: 5 mm (
  2. b)Mention of the name of a mono-varietal, if applicable under article 4.2, preceded or followed by the DO "MALTA" or "OF MALTA" ……… Relative Font size: maximum not exceeding the font size of (
  3. a)above. (
  4. 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 (
  5. b)above. (
  6. d)Optional mention of two or three varietals if applicable under article 4.1 …….. Relative Font size: maximum not exceeding the font size of (
  7. b)above (
  8. e)The vintage year …….. Relative Font size: maximum not exceeding the font size of (
  9. a)above (
  10. 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 (
  11. b)above D.O.K. WINES PRODUCTION PROTOCOLS 9.3 [ S.L.436.07 17 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 1:110,000 scale map of the Island of Malta, demarcating the region of grape production falling under the Denomination of Origin "MALTA". 18 [ S.L.436.07 D.O.K. WINES PRODUCTION PROTOCOLS ANNEX II Key of Local Councils Code 1 2 3 4 5 6 7 8 9 10 12 13 14 15 16 17 18 20 21 24 26 27 28 29 31 32 33 34 35 36 37 38 39 40 41 Locality Valletta Mdina Birgu Isla Bormla Qormi Ha\-|ebbu[ |abbar Si[[iewi |ejtun Attard Balzan Birkirkara Bir\ebbu[a Dingli Fgura Floriana Gudja G\ira G]arg]ur G]axaq }amrun Iklin Kalkara Kirkop Lija Luqa Marsa Marsaskala Marsaxlokk Mellie]a M[arr Mosta Mqabba Msida Code 44 45 46 47 49 50 51 52 53 55 57 58 59 60 61 62 65 67 68 Locality Naxxar Paola Pembroke Pietà Qrendi Rabat Safi San {iljan San {wann San Pawl il-Ba]ar Santa Lu`ija Santa Venera Sliema Swieqi Ta’ Xbiex Tarxien Xg]ajra |urrieq Mtarfa D.O.K. WINES PRODUCTION PROTOCOLS [ S.L.436.07 19 ANNEX III Councils making up the Harbour Area Code 1 3 4 5 18 Locality Valletta Birgu Isla Bormla Floriana Amended by: SCHEDULE II 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: (
  12. a)Red (
  13. b)White (
  14. c)Rosé (
  15. 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. 20 [ S.L.436.07 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 White Red / Rosé Variety code 11 17 12 24 42 48 54 55 56 33 34 36 7 6 16 31 49 8 9 22 18 25 32 40 39 37 41 44 45 47 51 Grape Variety* Chardonnay Girgentina Chenin Blanc Insolia Pinot Bianco Sauvignon blanc Trebbiano Vermentino Viognier Moscato bianco Moscato di Alessandria Moscato Giallo Cabernet Sauvignon Cabernet Franc {ellewza Merlot Syrah Carignan Carmenere Grenache Graciano 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 D.O.K. WINES PRODUCTION PROTOCOLS [ S.L.436.07 21 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 Cabernet Sauvignon Cabernet Grenache Merlot Syrah {ellewza Tempranillo Sangiovese Carignan Primitivo Chardonnay Chenin Blanc Sauvignon Blanc Girgentina Vermentino Viognier Moscato Pinot Bianco Trebbiano Variety code 7 7, 6, 9 22 31 49 16 51 47 8 45 11 12 48 17 55 56 33 34 42 54 Variety* Cabernet Sauvignon Cabernet Sauvignon, Cabernet Franc, Carmenere Grenache Merlot Syrah {ellewza Tempranillo Sangiovese Carignan Primitivo Chardonnay Chenin Blanc Sauvignon Blanc Girgentina Vermentino Viognier Moscato bianco Moscato di Alessandria Pinot Bianco Trebbiano % Use 85 - 100% 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 22 [ S.L.436.07 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: Typology White or Mono Varietal of this typology Rosé or Mono Varietal of this typology Red or Mono Varietal of this typology Variety Chardonnay Sauvignon Blanc Viognier Insolia Pinot Bianco Trebbiano Chenin Blanc Vermentino Moscato bianco Moscato di Alessandria Moscato Giallo Girgentina {ellewza Grenache Syrah Grenache {ellewza For Mono Varietal wines: Maximum Min. Natural Yield in hl/ha Alcoholic Strength (% vol.) 84 11.0% 91 10.5% 91 91 10.0% 10.0% 91 10.5% 84 11.0% [ S.L.436.07 D.O.K. WINES PRODUCTION PROTOCOLS Typology Variety Red or Rosé or Mono Varietal of this typology Cabernet Sauvignon Cabernet Franc Carmenere Carignan Lambrusco Graciano Mourvedre Pinot Noir Tempranillo Sangiovese Montepulciano Nero D’Avola Negroamaro Merlot Primitivo Syrah 23 For Mono Varietal wines: Maximum Min. Natural Yield in hl/ha Alcoholic Strength (% vol.) 84 11.0% 84 11.5% 91 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: 7.2 1. Malta 2. Malta - harbour area Production. The typologies of which at article 1 shall be produced in conformity with European Community and National laws. 24 7.3 [ S.L.436.07 D.O.K. WINES PRODUCTION PROTOCOLS 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: 7.4 • "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: 7.5 • "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 D.O.K. WINES PRODUCTION PROTOCOLS [ S.L.436.07 25 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: (
  16. 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. (
  17. 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: (A) For wines of the White typologies: (
  18. a)The minimum natural alcoholic content of the wine must be 12.0% vol.; (
  19. b)The minimum total alcoholic content of the wine put up for consumption must be 12.0% vol.; (
  20. c)Wines cannot be commercialised before twenty-four months have elapsed from the 1st of September of the vintage year; (
  21. d)Wines must be aged for a minimum of six months in bottle before commercial release. (B) For wines of the Red typologies: (
  22. a)The minimum natural alcoholic content of the wine must be 12.5% vol.; (
  23. b)The minimum total alcoholic content of the wine put up for consumption must be 12.5% vol.; (
  24. c)Wines cannot be commercialised before twenty-four months have elapsed from the 1st of September of the vintage year; (
  25. d)Wines must have a minimum ageing of twelve months in barrique; (
  26. 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. 7.7 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 26 [ S.L.436.07 D.O.K. WINES PRODUCTION PROTOCOLS 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. 7.7 Oenological practices and processes. For the elaboration of wines eligible for the mention of "Late Harvest" or "Vendemmia Tardiva" or "Vendange Tardive" or "Imqadded" or "Passito", as described in article 7.3, any form of enrichment of the must or wine shall be prohibited except for the eventual possible addition, in the case of wines eligible for the mentions "Imqadded" and "Passito", even after the 30th November of each year, of grapes of the same harvest with a maximum sugar concentration of 60%. D.O.K. WINES PRODUCTION PROTOCOLS [ S.L.436.07 27 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: 8.1 Dry Wines:
(1)Typology: WHITE (
  1. a)Clarity: Clear to brilliant (
  2. b)Colour: Light straw to light gold yellow or golden yellow for oak aged wines (
  3. c)Smell: Characteristic with fruity notes. (
  4. d)Taste: Characteristic, dry and harmonious. (
  5. e)Minimum total alcoholic strength by volume: 11.0 % vol. (
  6. f)Minimum actual alcoholic strength by volume: 11.0 % vol. (
  7. g)Minimum titratable acidity: 4.5 g/L (expressed as tartaric acid). (
  8. h)Minimum reduced dry extract: 16 g/L.
(2)Typology: ROSÉ (
  1. a)Clarity: Clear to brilliant (
  2. b)Colour: Pale to intense, pink or orange-red rosé colour. (
  3. c)Smell: Characteristic with fruity notes. (
  4. d)Taste: Characteristic, dry and harmonious. (
  5. e)Minimum total alcoholic strength by volume: 11.0 % vol. (
  6. f)Minimum actual alcoholic strength by volume: 11.0 % vol. (
  7. g)Minimum titratable acidity: 4.0 g/L (expressed as tartaric acid). (
  8. h)Minimum reduced dry extract: 17 g/L.
(3)Typology: RED (
  1. a)Clarity: Clear to brilliant (
  2. b)Colour: Ruby to tawny red, more or less intense. (
  3. c)Smell: Characteristic with more or less fruity varietal notes. (
  4. d)Taste: Characteristic, dry and harmonious. (
  5. e)Minimum total alcoholic strength by volume: 11.5 % vol. (
  6. f)Minimum actual alcoholic strength by volume: 11.5 % vol. (
  7. g)Minimum titratable acidity: 4.0 g/L (expressed as tartaric acid). (
  8. h)Minimum reduced dry extract: 20 g/L. 8.2 Medium Dry Wines:
(1)Typology: WHITE with the mention "Demi-Sec" or "Medium dry" (
  1. a)Clarity: Clear to brilliant (
  2. b)Colour: light straw to light gold yellow or golden yellow for oak aged wines 28 [ S.L.436.07 D.O.K. WINES PRODUCTION PROTOCOLS (
  3. c)Smell: Characteristic with more or less sweet fruity notes. (
  4. d)Taste: Characteristic, more or less sweet and harmonious. (
  5. e)Minimum total alcoholic strength by volume: 11.0 % vol. (
  6. f)Minimum actual alcoholic strength by volume: 10.0 % vol. (
  7. g)Minimum titratable acidity: 4.0 g/L (expressed as tartaric acid). (
  8. h)Minimum reduced dry extract: 16 g/L.
(2)Typology: ROSÉ with the mention "Demi-Sec" or "Medium dry" (
  1. a)Clarity: Clear to brilliant (
  2. b)Colour: Pale to intense, pink or orange-red rosé colour. (
  3. c)Smell: Characteristic with more or less sweet fruity notes. (
  4. d)Taste: Characteristic, more or less sweet and harmonious. (
  5. e)Minimum total alcoholic strength by volume: 11.0 % vol. (
  6. f)Minimum actual alcoholic strength by volume: 10.0 % vol. (
  7. g)Minimum titratable acidity: 4.0 g/L (expressed as tartaric acid). (
  8. h)Minimum reduced dry extract: 17 g/L.
(3)Typology: RED with the mention "Demi-Sec" or "Medium dry" (
  1. a)Clarity: Clear to brilliant (
  2. b)Colour: Ruby to tawny red, more or less intense. (
  3. c)Smell: Characteristic with more or less sweet fruity notes. (
  4. d)Taste: Characteristic, more or less sweet and harmonious. (
  5. e)Minimum total alcoholic strength by volume: 11.0 % vol. (
  6. f)Minimum actual alcoholic strength by volume: 10.0 % vol. (
  7. g)Minimum titratable acidity: 4.0 g/L (expressed as tartaric acid). (
  8. h)Minimum reduced dry extract: 20 g/L. 8.3 Sweet Wines:
(1)Typology: WHITE with the mention "Sweet" or "}elu" or "Doux" or "Dolce" (
  1. a)Clarity: Clear to brilliant (
  2. b)Colour: light straw to light gold yellow or golden yellow for oak aged wines (
  3. c)Smell: Characteristic with more or less sweet fruity notes. (
  4. d)Taste: Characteristic, sweet and harmonious. (
  5. e)Minimum total alcoholic strength by volume: 13.0 % vol. (
  6. f)Minimum actual alcoholic strength by volume: 10.0 % vol. (
  7. g)Minimum titratable acidity: 4.0 g/L (expressed as tartaric acid). (
  8. h)Minimum reduced dry extract: 16 g/L.
(2)Typology: ROSÉ with the mention "Sweet" or "}elu" or "Doux" or "Dolce" (
  1. a)Clarity: Clear to brilliant (
  2. b)Colour: Pale to intense, pink or orange-red rosé colour. (
  3. c)Smell: Characteristic with more or less sweet fruity notes. D.O.K. WINES PRODUCTION PROTOCOLS [ S.L.436.07 29 (
  4. d)Taste: Characteristic, sweet and harmonious. (
  5. e)Minimum total alcoholic strength by volume: 13.0 % vol. (
  6. f)Minimum actual alcoholic strength by volume: 10.0 % vol. (
  7. g)Minimum titratable acidity: 4.0 g/L (expressed as tartaric acid). (
  8. h)Minimum reduced dry extract: 17 g/L.
(3)Typology: RED with the mention "Sweet" or "}elu" or "Doux" or "Dolce" (
  1. a)Clarity: Clear to brilliant (
  2. b)Colour: Ruby to tawny red, more or less intense. (
  3. c)Smell: Characteristic with more or less sweet fruity notes. (
  4. d)Taste: Characteristic, sweet and harmonious. (
  5. e)Minimum total alcoholic strength by volume: 13.0 % vol. (
  6. f)Minimum actual alcoholic strength by volume: 10.0 % vol. (
  7. g)Minimum titratable acidity: 4.0 g/L (expressed as tartaric acid). (
  8. h)Minimum reduced dry extract: 20 g/L. 8.4 Sparkling Wines:
(1)Typology: WHITE with the mention "Sparkling" (
  1. a)Mousse: Fine and persistent (
  2. b)Colour: light straw to light gold yellow (
  3. c)Smell: Characteristic with more or less intense yeast notes. (
  4. d)Taste: Characteristic,lively and harmonious. (
  5. e)Minimum total alcoholic strength by volume: 11.0 % vol. (
  6. f)Minimum actual alcoholic strength by volume: 11.0 % vol. (
  7. g)Minimum titratable acidity: 5.0 g/L (expressed as tartaric acid). (
  8. h)Minimum reduced dry extract: 15 g/L.
(2)Typology: ROSÉ with the mention "Sparkling" (
  1. a)Mousse: Fine and persistent (
  2. b)Colour: Pale to intense, pink or orange-red rosé colour. (
  3. c)Smell: Characteristic with delicate yeast notes. (
  4. d)Taste: Characteristic, lively and harmonious. (
  5. e)Minimum total alcoholic strength by volume: 11.0 % vol. (
  6. f)Minimum actual alcoholic strength by volume: 11.0 % vol. (
  7. g)Minimum titratable acidity: 5.0 g/L (expressed as tartaric acid). (
  8. h)Minimum reduced dry extract: 16 g/L.
(3)Typology: RED with the mention "Sparkling" (
  1. a)Mousse: Fine and persistent (
  2. b)Colour: Ruby to tawny red, more or less intense. (
  3. c)Smell: Characteristic with more or less intense yeast notes. (
  4. d)Taste: Characteristic,lively and harmonious. (
  5. e)Minimum total alcoholic strength by volume: 11.0 % vol. 30 [ S.L.436.07 (
  6. f)D.O.K. WINES PRODUCTION PROTOCOLS Minimum actual alcoholic strength by volume: 11.0 % vol. (
  7. g)Minimum titratable acidity: 5.0 g/L (expressed as tartaric acid). (
  8. h)Minimum reduced dry extract: 18 g/L. Article 9 - Labelling, designation and presentation. 9.1 Label presentation In order to retain a certain uniformity and consistency in style for the presentation of the DO "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. 9.2 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: (
  1. a)The Brand Name, if applicable ………. Minimum Font size: 5 mm (
  2. 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 (
  3. a)above. (
  4. 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 (
  5. b)above. (
  6. d)Optional mention of two or three varietals if applicable under article 4.1 …….. Relative Font size: maximum not exceeding the font size of (
  7. b)above (
  8. e)The vintage year …….. Relative Font size: maximum not exceeding the font size of (
  9. a)above (
  10. 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 (
  11. b)above D.O.K. WINES PRODUCTION PROTOCOLS 9.3 [ S.L.436.07 31 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 1 3 4 5 18 Locality Valletta Birgu Isla Bormla Floriana

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AI explanation based on the official legal text. Indicative, not a substitute for legal advice.