194 WINE LAW It is, therefore, set, for the first time, that the description, designation and presentation of wine products covers their containers, including the closure, the labelling and the packaging. 1.3. The single CMO and the labelling and presentation rules Council Regulation (EC) No 479/200817 finally lays down, under chapter VI, detailed rules for labelling and presentation. According to article 57(a), “labelling” shall mean any words, particulars, trademarks, brand name, pictorial matter or symbol placed on any packaging, document, notice, label, ring or collar accompanying or referring to a given product, while (b) “presentation” shall mean any information conveyed to consumers by virtue of the packaging of the product concerned including the form and type of bottles. The scope of this survey is, of course the wine; but what is wine, precisely? In fact, there are 17 different categories of grapevine products detailed under Annex IV to Regulation (EC) No 479/200818, and the consumer must be able to understand what he or she is buying or drinking. While compulsory particulars shall not be omitted in wine labelling and presentation, a number of optional particulars are worth to be mentioned. Compulsory particulars for the wine labelling and presentation of grapevine 17 Council Regulation (EC) No 479/2008 of 29 April 2008 on the common organisation of the market in wine, amending Regulations (EC) No 1493/1999, (EC) No 1782/2003, (EC) No 1290/2005, (EC) No 3/2008 and repealing Regulations (EEC) No 2392/86 and (EC) No 1493/1999. 18 Categories of grapevine products are detailed under Annex IV to Regulation (EC) No 479/2008: as to wine, this is defined as the product obtained exclusively from the total or partial alcoholic fermentation of fresh grapes, whether or not crushed, or of grape must. To be more precise, wine shall have an actual alcoholic strength of not less than 8,5% vol. provided that the wine derives exclusively from grapes harvested in wine-growing zones A and B referred to in Annex IX, and of not less than 9% vol. in other wine-growing zones; however, where it has a PDO or GI, it shall have an actual alcoholic strength of not less than 4,5% vol. and have a total alcoholic strength of not more than 15% vol. By way of derogation, the upper limit for the total alcoholic strength may reach up to 20% vol. for wines from certain winegrowing areas which have been produced without any enrichment, while the upper limit for the total alcoholic strength may exceed 15% vol. for wines with a PDO which have been produced without enrichment. With some exceptions, wine shall have a total acidity content, expressed as tartaric acid, of not less than 3,5 grams per litre or 46,6 milliequivalents per litre. Further categories provided for in Annex IV are: new wine still in fermentation; liqueur wine; sparkling wine (which is obtained by first or second alcoholic fermentation from fresh grapes, from grape must, from wine and which, when the container is opened, releases carbon dioxide derived exclusively from fermentation, has an excess pressure, due to carbon dioxide in solution, of not less than 3 bar when kept at a temperature of 20 oC in closed containers and the total alcoholic strength of the cuvées intended for their preparation shall not be less than 8,5 % vol; quality sparkling wine; quality aromatic sparkling wine; aerated sparkling wine; semi-sparkling wine; aerated semi-sparkling wine; grape must; partially fermented grape must; partially fermented grape must extracted from raisined grapes; concentrated grape must; rectified concentrated grape must; wine from raisined grapes; wine of overripe grapes; wine vinegar.
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