WINE ACTS
L.N. 416/2007
L.N. 167/2007
L.N. 188/2006
L.N. 189/2006
PRODUCT SPECIFICATION
MALTA D.O.K.
GOZO D.O.K.
MALTESE ISLANDS I.G.T.
VIGNETI CASAL ZEBBUGI MALTA
WINE ACT
L.N. 416 of 2007
(CAP. 436)
D.O.K. Wines Production Protocols Regulations, 2007
IN exercise of the powers conferred by articles 12(1) and 27 of the Wine Act and in terms of article 11(5) of the Denomination of Origin and of Geographic Indications Regulations, 2006, the Minister for Rural Affairs and the Environment has made the following regulations:-
1.
(1) The title of these regulations is the D.O.K. Wines Production Protocols Regulations, 2007.
(2) These regulations shall be deemed to have come into force on the 1st May, 2007.
2.
In these regulations, unless already defined in the Act, words and phrases shall have the following meanings:
“the Act” means the Wine Act;
“barrique” means a wooden barrel made of oak having a capacity of between 225 and 250 litres;
“the Director” means the director of agriculture;
“the Minister” means the Minister responsible for agriculture;
“novello” means the red or rose wine products obtained entirely from grapes subject of a carbonic maceration process where the maceration of whole grape clusters is carried out under an anaerobic atmosphere for a minimum period of 3 days;
“the 2006 Regulations” means the Denomination of Origin and of Geographic Indications Regulations, 2006;
“the Unit” means the office responsible for viticulture and oenology;
3. The Unit is hereby designated as the competent office for enforcing these regulations and for the certification of the D.O.K. wines prescribed.
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 2006 Regulations and after the Unit has carried out the necessary technical and administrative checks to verify that the wines produced conform to the relevant protocol.
(2) An ad hoc board will be set up by the Unit to process the results of the chemical-physical and organoleptic analysis prescribed by regulations 13 and 17 of the 2006 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 2006 Regulations the board shall include a representative 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.
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) of this regulation 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) of this regulation 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) hereof, 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.
6.
(1) The samples for analysis as at regulation 17(1) of the 2006 Regulations shall be withdrawn by the Unit following its own procedures on the written request by the wine producer concerned as referred to in regulation 4(1) of these regulations.
(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 2006 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.
7.
(1) All wine producers participating in the D.O.K. quality scheme shall:
(a) be subject to an audit on the necessary documentation and stock-taking activities of the winery or its affiliates at any moment during the year;
(b) as from the wine year 2008/2009, be obliged to have an electronic weighing device on which all the grape and must products entering or exiting the winery shall be caused to be weighed into a suitable electronic system;
(c) abide by any prescription made by the Unit for the safeguarding of the certification process, including the introduction of a siutable on-line database system managed by the Unit in order to record all the flow of vitivinicultural
products into and out of the winery and of identification seals.
(2) Wine producers who fail the controls under these regulations shall be barred from participating in the scheme for a number of years deemed appropriate by the Unit and which shall not be less than two consecutive years.
Such wine producers shall not be eligible to any refund of the participating fee.
On the first year of being readmitted to the scheme the wine producer shall stipulate a bank guarantee covering one year in favour of the Director on an amount to be stipulated by the Unit and which shall not be less than Euros 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 2006 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 rose typologies, with or without a varietal specification, shall not be commercialised prior to certification and shall not be put into circulation before
1st December of the wine year in which they are produced;
Commercialisation dates.
(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 varietal specification, shall not be commercialised prior to certification and shall not be put into circulation before
1st December of the wine year in which they are produced;
MALTA
D.O.K.
Production Protocol
L.N. 416 of 2007
Article 1
Denomination of Origin.
1.1 The controlled denomination of origin (DO) “MALTA” shall be reserved to the wines that satisfy all the conditions specified in this protocol;
1.2 The DO “MALTA” may be substituted by “OF MALTA”;
1.3 The Denomination of Origin shall be reserved only for the following typologies of wine:
(a) Red
(b)White
(c) Rosé
(d)Varietal: With a specification of a variety listed in article 4
1.4 The DO “MALTA” may be complemented with the specification:
“Frizzante”,
“Semi-Sparkling” or “Aerated Semi-Sparkling”,
“Novello”,
“Passito”,
“Imqadded”
and “Liqueur Wine”,
applicable to the description of certain quality wine products other than quality sparkling wines, and the specification: “Sparkling” applicable to the description of quality sparkling wines, under the conditions established in this protocol and, where applicable, as defined in Annex I of Council Regulation (EC) 1493/99 and subsequent modifications.
Article 2
Demarcation of the region of grape production
The delimitation of the production region of grapes for the DO “MALTA” shall be the whole region of the
Island of Malta,
with the exclusion of the harbour area, as detailed in the attached scaled map of the Island of Malta in Annex I.
The harbor 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 Councils Act (1993) 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 Varieties allowed for the use of a White / Red / Rose DO mention:
Typology Variety code Variety* % Use
White varieties:
0 – 84%:
11 Chardonnay
17 Girgentina
0 – 60%:
12 Chenin Blanc
24 Insolia
42 Pinot Bianco
48 Sauvignon blanc
54 Trebbiano
55 Vermentino
56 Viognier
0 – 10%
33 Moscato bianco
34 Moscato di Alessandria
36 Moscato Giallo
Red varieties:
0 – 84%:
7 Cabernet Sauvignon
6 Cabernet Franc
16 Gellewza
31 Merlot
49 Syrah
0 – 60%:
8 Carignan
9 Carmenere
22 Grenache
18 Graciano
25 Lambrusco
32 Montepulciano**
40 Nero d’Avola**
39 Negroamaro
37 Mourvedre
41 Petit Verdot
44 Pinot Noir
45 Primitivo
47 Sangiovese
51 Tempranillo
4.1.1 Note that for each of the above DO typologies, the names of 2 or 3 grape varieties 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 “Moscato” is mandatory on the label as one of the grape varieties in accordance with 4.1.1 above.
4.2 Varieties allowed for the use of a Mono Varietal DO mention
Typology, Variety* % Use
Carignan: Carignan 85%;
Cabernet Sauvignon : Cabernet Sauvignon 85% ;
Cabernet Franc : Cabernet Franc 85% ;
Cabernet: Cabernet Sauvignon e/o Cabernet Franc e/o Carmenère 85%;
Grenache: Grenache 85%;
Merlot: Merlot 85%;
Syrah: Syrah 85%;
Gellewza: Gellewza 85%;
Primitivo: Primitivo 85%;
Tempranillo: Tempranillo 85%;
Chardonnay: Chardonnay 85%;
Pinot Bianco: Pinot Bianco 85%;
Chenin Blanc: Chenin Blanc 85%;
Sauvignon Blanc: Sauvignon Blanc 85%;
Girgentina; Girgentina 85%;
Trebbiano: Trebbiano 85%;
Vermentino: Vermentino 85%;
Viognier: Viognier 85%;
Moscato: Moscato bianco e/o Moscato di Alessandria 85%.
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 listed in the legal notice 188 of 2006: “Classification of vine varieties” (production of wine grapes) regulations, 2006” may be used in substitution.
** The varietal names Montepulciano and Nero D'Avola shall not be used on the labels as stipulated in the legal notice LN.188 of 2006.
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:
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 4.000 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.
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:
Chardonnay, Sauvignon Blanc, Viognier, Insolia: 84,00 hl/ha, 11.00% vol.;
White or Mono Varietal of this typology (where applicable):
Girgentina, Pinot Bianco, Trebbiano, Chenin Blanc, Vermentino, Moscato bianco, Moscato di Alessandria, Moscato Giallo: 91,00 hl/ha, 10.50% vol.;
Rose or Mono Varietal of this typology (where applicable):
Grenache, Gellewza: 91,00 hl/ha, 10.50% vol.;
Red or Mono Varietal of this typology (where applicable):
Grenache, Gellewza: 84,00 hl/ha, 11.00% vol.;
Cabernet Sauvignon, Cabernet Franc, Carmenère, Carignan, Lambrusco, Graciano, Mourvedre, Pinot Noir, Petit Verdot, Tempranillo, Sangiovese, Montepulciano, Nero D’ Avola, Negroamaro:
84,00 hl/ha, 11.00% vol.;
Merlot, Primitivo: 84,00 HL/ha, 11.50% vol.;
Red or Rose or Mono Varietal of these typologies (where applicable):
Syrah: 91,00 hl/ha, 11.50% vol.
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 the “Methode Traditionelle” or the “Methode Classique”,
the minimum natural alcoholic strength is set at 10.00% 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:
1. Malta - Harbour area;
2. Gozo.
7.2 Production.
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:
“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 rose wines in the case of the maceration of whole grape clusters under an anaerobic atmosphere for a minimum period of 3 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 13.50% 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 18.00% vol.
and of which the minimum actual alcoholic strength is 13.50% 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 14.00% vol.
and of which the minimum actual alcoholic strength is 13.50% vol.
7.4 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 Rose wines of which a minimum 75% has been produced by draining must from crushed red grapes within the first 48 hours of the start of the alcoholic fermentation process.
“Eleve sur lies” or “Aged on lees”:
these may be used to describe White or Rose wines that have been left in contact with the yeast lees resulting from the alcoholic fermentation for a minimum period of 4 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 8 weeks.
7.5 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:
a).For the White and Rose wine typologies,
a minimum natural alcoholic content and a
minimum total alcoholic content in the wine put up for consumption of 12.00% vol.
b) For the Red wine typologies, a minimum natural alcoholic content and a
minimum total alcoholic content in the wine put up for consumption of 12.50% vol.
“Riźerva”:
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:
a) The minimum natural alcoholic content of the wine must be 12.00% vol.;
b) The minimum total alcoholic content of the wine put up for consumption must be 12.00% vol.;
c) Wines cannot be commercialised before
24 months have elapsed from the 1st of September of the vintage year;
d) Wines must be aged for a minimum of 6 months in bottle before commercial release.
B) For wines of the Red typologies:
a) The minimum natural alcoholic content of the wine must be 12.50% vol.;
b) The minimum total alcoholic content of the wine put up for consumption must be 12.50% vol.;
c) Wines cannot be commercialised before
24 months have elapsed from the 1st of September of the vintage year;
d) Wines must have a minimum ageing of 12 months in barrique;
e) Wines must be aged for a minimum of 6 months in bottle before commercial release.
In the case of the mention “Riźerva” 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 “Riźerva” 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 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, 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 “Riźerva”, 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
(a) Clarity: Clear to brilliant
(b) Colour: Light straw to light gold yellow or golden yellow for oak aged wines
(c) Smell: Characteristic with fruity notes.
(d) Taste: Characteristic, dry and harmonious.
(e) Minimum total alcoholic strength by volume: 11.00% vol.
(f) Minimum actual alcoholic strength by volume: 11.00% vol.
(g) Minimum titratable acidity: 4.50 g/L (expressed as tartaric acid).
(h) Minimum non-reducing dry extract: 15,00 g/L.
(2) Typology: ROSE
(a) Clarity: Clear to brilliant
(b) Colour: Pale to intense, pink or orange-red rose colour.
(c) Smell: Characteristic with fruity notes.
(d) Taste: Characteristic, dry and harmonious.
(e) Minimum total alcoholic strength by volume: 11.00% vol.
(f) Minimum actual alcoholic strength by volume: 11.00% vol.
(g) Minimum titratable acidity: 4.00 g/L (expressed as tartaric acid).
(h) Minimum non-reducing dry extract: 17,00 g/L.
(3) Typology: RED
(a) Clarity: Clear to brilliant
(b) Colour: Ruby to tawny red, more or less intense.
(c) Smell: Characteristic with more or less fruity varietal notes.
(d) Taste: Characteristic, dry and harmonious.
(e) Minimum total alcoholic strength by volume: 11.50% vol.
(f) Minimum actual alcoholic strength by volume: 11.50% vol.
(g) Minimum titratable acidity: 4.00 g/L (expressed as tartaric acid).
(h) Minimum non-reducing dry extract: 19,00 g/L.
8.2 Medium Dry Wines:
(1) Typology: WHITE with the mention “Demi-Sec” or “Medium dry”
(a) Clarity: Clear to brilliant
(b) Colour: light straw to light gold yellow or golden yellow for oak aged wines
(c) Smell: Characteristic with more or less sweet fruity notes.
(d) Taste: Characteristic, more or less sweet and harmonious.
(e) Minimum total alcoholic strength by volume: 11.00% vol.
(f) Minimum actual alcoholic strength by volume: 10.00% vol.
(g) Minimum titratable acidity: 4.00 g/L (expressed as tartaric acid).
(h) Minimum non-reducing dry extract: 15,00 g/L.
(2) Typology: ROSE with the mention “Demi-Sec” or “Medium dry”:
(a) Clarity: Clear to brilliant
(b) Colour: Pale to intense, pink or orange-red rose colour.
(c) Smell: Characteristic with more or less sweet fruity notes.
(d) Taste: Characteristic, more or less sweet and harmonious.
(e) Minimum total alcoholic strength by volume: 11.00% vol.
(f) Minimum actual alcoholic strength by volume: 10.00% vol.
(g) Minimum titratable acidity: 4.00 g/L (expressed as tartaric acid).
(h) Minimum non-reducing dry extract: 17,00 g/L.
(3) Typology: RED with the mention “Demi-Sec” or “Medium dry”:
(a) Clarity: Clear to brilliant
(b) Colour: Ruby to tawny red, more or less intense.
(c) Smell: Characteristic with more or less sweet fruity notes.
(d) Taste: Characteristic, more or less sweet and harmonious.
(e) Minimum total alcoholic strength by volume: 11.00 % vol.
(f) Minimum actual alcoholic strength by volume: 10.00 % vol.
(g) Minimum titratable acidity: 4.00 g/L (expressed as tartaric acid).
(h) Minimum non-reducing dry extract: 19,00 g/L.
8.3 Sweet Wines:
(1) Typology: WHITE with the mention “Sweet” or “Helu” or “Doux” or “Dolce”:
(a) Clarity: Clear to brilliant
(b) Colour: light straw to light gold yellow or golden yellow for oak aged wines
(c) Smell: Characteristic with more or less sweet fruity notes.
(d) Taste: Characteristic, sweet and harmonious.
(e) Minimum total alcoholic strength by volume: 13.00% vol.
(f) Minimum actual alcoholic strength by volume: 10.00% vol.
(g) Minimum titratable acidity: 4.00 g/L (expressed as tartaric acid).
(h) Minimum non-reducing dry extract: 15,00 g/L.
(2) Typology: ROSE with the mention “Sweet” or “Helu” or “Doux” or “Dolce”:
(a) Clarity: Clear to brilliant
(b) Colour: Pale to intense, pink or orange-red rose colour.
(c) Smell: Characteristic with more or less sweet fruity notes.
(d) Taste: Characteristic, sweet and harmonious.
(e) Minimum total alcoholic strength by volume: 13.00% vol.
(f) Minimum actual alcoholic strength by volume: 10.00% vol.
(g) Minimum titratable acidity: 4.00 g/L (expressed as tartaric acid).
(h) Minimum non-reducing dry extract: 17,00 g/L.
(3) Typology: RED with the mention “Sweet” or “Helu” or “Doux” or “Dolce”:
(a) Clarity: Clear to brilliant
(b) Colour: Ruby to tawny red, more or less intense.
(c) Smell: Characteristic with more or less sweet fruity notes.
(d) Taste: Characteristic, sweet and harmonious.
(e) Minimum total alcoholic strength by volume: 13.00% vol.
(f) Minimum actual alcoholic strength by volume: 10.00% vol.
(g) Minimum titratable acidity: 4.00 g/L (expressed as tartaric acid).
(h) Minimum non-reducing dry extract: 19,00 g/L.
8.4 Sparkling Wines:
(1) Typology: WHITE with the mention “Sparkling”:
(a) Mousse: Fine and persistent
(b) Colour: light straw to light gold yellow
(c) Smell: Characteristic with more or less intense yeast notes.
(d) Taste: Characteristic,lively and harmonious.
(e) Minimum total alcoholic strength by volume: 11.00% vol.
(f) Minimum actual alcoholic strength by volume: 11.00% vol.
(g) Minimum titratable acidity: 5.00 g/L (expressed as tartaric acid).
(h) Minimum non-reducing dry extract: 14,00 g/L.
(2) Typology: ROSE with the mention “Sparkling”:
(a) Mousse: Fine and persistent
(b) Colour: Pale to intense, pink or orange-red rose colour.
(c) Smell: Characteristic with delicate yeast notes..
(d) Taste: Characteristic, lively and harmonious.
(e) Minimum total alcoholic strength by volume: 11.00% vol.
(f) Minimum actual alcoholic strength by volume: 11.00% vol.
(g) Minimum titratable acidity: 5.00 g/L (expressed as tartaric acid).
(h) Minimum non-reducing dry extract: 16,00 g/L.
(3) Typology: RED with the mention “Sparkling”:
(a) Mousse: Fine and persistent
(b) Colour: Ruby to tawny red, more or less intense.
(c) Smell: Characteristic with more or less intense yeast notes.
(d) Taste: Characteristic,lively and harmonious.
(e) Minimum total alcoholic strength by volume: 11.00% vol.
(f) Minimum actual alcoholic strength by volume: 11.00% vol.
(g) Minimum titratable acidity: 5.00 g/L (expressed as tartaric acid).
(h) Minimum non-reducing dry extract: 18,00 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 Origini Kontrollata;
3) The optional mention “Superior” or “Riźerva” 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:
(a) The Brand Name, if applicable
……….Minimum Font size: 5 mm
(a) 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 (a) above.
(c) D.O.K. mention in full or abbreviated ie: D.O.K. or Denominazzjoni ta’ Origini Kontrollata
……..Relative Font size: maximum not exceeding the font size of (b) above.
(d) Optional mention of two or three varietals if applicable under article 4.1
……..Relative Font size: maximum not exceeding the font size of (b) above
(e) The vintage year
……..Relative Font size: maximum not exceeding the font size of (a) above
(f) All other optional mentions applicable under this protocol or allowed under European Community law.
……..Relative Font size: maximum not exceeding the font size of (b) above
9.3 Qualification.
With regards to labelling, designation and presentation of the wines of which at article 1, the use of any additional qualification which are not allowed by this protocol is strictly forbidden.
Nevertheless the use of indications which refer to names, business, private trade marks are permitted on condition that they do not have a significance aimed at praising the product and that they do not mislead the consumer.
Article 10
General provisions.
Community law shall apply in cases where this protocol does not explicitly indicate otherwise.
ANNEX I
1:110,000 scale map of the Island of Malta, demarcating the region of grape production falling under the Denomination of Origin “MALTA”.
Omissis……………………………………………….
ANNEX II
Key of Local Councils
Code Locality:
1 Valletta
2 Mdina
3 Birgu
4 Isla
5 Bormla
6 Qormi
7 Haz-Źebbug
8 Źabbar
9 Siggiewi
10 Źejtun
12 Attard
13 Balzan
14 Birkirkara
15 Birźebbuģa
16 Dingli
17 Fgura
18 Floriana
20 Gudja
21 Gźira
24 Gharghur
26 Ghaxaq
27 Ħamrun
28 Iklin
29 Kalkara
31 Kirkop
32 Lija
33 Luqa
34 Marsa
35 Marsaskala
36 Marsaxlokk
37 Mellieħa
38 Mģarr
39 Mosta
40 Mqabba
41 Msida
44 Naxxar
45 Paola
46 Pembroke
47 Pieta
49 Qrendi
50 Rabat
51 Safi
52 San Ġiljan
53 San Ġwann
55 San Pawl il- Baħar
57 Santa Lućija
58 Santa Venera
59 Sliema
60 Swieqi
61 Ta' Xbiex
62 Tarxien
ANNEX III
Councils making up the Harbour Area
Code Locality:
1 Valletta
3 Birgu
4 Isla
5 Bormla
18 Floriana
GOZO
D.O.K.
Production Protocol
L.N. 416 of 2007
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 “GĦAWDEX” or “TA’ GĦAWDEX”;
1.3 The Denomination of Origin shall be reserved only for the following typologies of wine:
(a) Red
(b)White
(c) Rosé
(d)Varietal: With a specification of a variety listed in article 4
1.4 The DO “GOZO” may be complemented with the specification:
“Frizzante”,
“Semi-Sparkling” or “Aerated Semi-Sparkling”,
“Novello”,
“Passito”,
“Imqadded”
“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 Councils Act (1993) 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 “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 Varieties allowed for the use of a White / Red / Rose DO mention:
Typology, Variety, * % Use:
White varieties:
0 - 84%
Chardonnay,
Chenin Blanc,
0 – 60%
Sauvignon Blanc,
Vermentino,
Insolia,
Pinot Bianco,
Trebbiano,
Girgentina,
Viognier,
0 – 10%:
Moscato bianco
Moscato di Alessandria
Moscato Giallo
Red varieties:
0 – 84%:
Cabernet Sauvignon
Merlot
Syrah
Grenache
0 – 60%:
Cabernet Franc
Carmenere
Gellewza
Carignan
Lambrusco
Montepulciano**
Nero d’Avola**
Mourvedre
Petit Verdot
Pinot Noir
Primitivo
Sangiovese
Tempranillo
4.1.1 Note that for each of the above DO typologies, the names of 2 or up to 3 grape varieties, may be positioned on the label below the DO “GOZO” and listed in percentage descending order as long as the mentioned variety present in the smallest percentage represents a minimum of 10% of the total varietal content in the wine.
4.1.2 Notwithstanding the limit of 10% use of Moscato Bianco, Moscato di Alessandria and Moscato Giallo for the wines of the White typology mentioned in
4.1 above, this use may be increased to 60% on the condition that the mention of the name “Moscato” is mandatory on the label as one of the grape varieties in accordance with 4.1.1 above.
4.2 Varieties allowed for the use of a Mono Varietal DO mention:
Typology, Variety, * % Use
Cabernet Sauvignon: Cabernet Sauvignon: 85/100%;
Cabernet : Cabernet Sauvignon e/o Cabernet Franc e/o Carmenère: 85/100%;
Grenache: Grenache 85/100%;
Merlot , Merlot 85/100%;
Syrah: Syrah 85/100%;
Gellewza: Gellewza 85/100%;
Tempranillo: Tempranillo 85/100%;
Chardonnay: Chardonnay 85/100%;
Chenin Blanc : Chenin Blanc 85/100%;
Sauvignon Blanc : Sauvignon Blanc 85/100%;
Girgentina: Girgentina 85/100%;
Vermentino: Vermentino 85/100%;
Viognier: Viognier 85/100%;
Moscato: Moscato bianco e/o Moscato di Alessandria: 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 “GĦAWDEX” or “TA’ GĦAWDEX” 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 listed in the legal notice 188 of 2006: “Classification of vine varieties (production of wine grapes) regulations, 2006” may be used in substitution.
** The varietal names Montepulciano and Nero D'Avola shall not be used on the labels as stipulated in the legal notice LN.188 of 2006.
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.
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 4.000 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.
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:
White or Mono Varietal of this typology (where applicable):
Chardonnay, Sauvignon Blanc, Viognier, Insolia: 84,00 hl/ha, 11.00% vol.;
Girgentina, Pinot Bianco, Trebbiano, Chenin Blanc, Vermentino, Moscato bianco, Moscato di Alessandria, Moscato Giallo: 91,00 hl/ha, 10.50% vol.;
Rose or Mono Varietal of this typology (where applicable):
Grenache, Gellewza: 91,00 hl/ha, 10.50% vol.;
Red or Mono Varietal of this typology (where applicable):
Grenache, Gellewza: 84,00 hl/ha, 11.00% vol.;
Cabernet Sauvignon, Cabernet Franc,, Carmenère, Carignan, Lambrusco, Pinot Noir, Petit Verdot, Tempranillo, Sangiovese, Montepulciano, Nero D’ Avola: 84,00 hl/ha, 11.00% vol.;
Merlot, Primitivo: 84,00 hl/ha, 11.50% vol.;
Red or Rose or Mono Varietal of these typologies (where applicable):
Syrah: 91,00 hl/ha, 11.50% vol.;
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 the “Methode Traditionelle” or the “Methode Classique”,
the minimum natural alcoholic strength is set at 10.00% vol.
for the grape varieties of
Chardonnay, Pinot Bianco, Chenin Blanc, Moscato, Girgentina, Pinot Noir and Gellewza,
used specifically for the elaboration of such wines.
Article 7
Vinification protocols:
7.1 Region of Vinification.
Vinification operations, any compulsory ageing, ageing in barriques, bottling and ageing in bottles shall be carried out within the territory of the region of production of which at article 2. For the production of “GOZO” Q.W.P.S.R. wines in all typologies the above operations may also be carried out in the following regions in close proximity:
1. Malta
2. Malta - harbour area
7.2 Production.
The typologies of which at article 1 shall be produced in conformity with European Community and National laws.
7.3 Methods of grape processing.
The typologies of which at article 1 may bear on their label the following terms and any expression resulting from a translation of them:
“Maceration pelliculaire” or “Cold Maceration”:
these may be used exclusively for white wines in the case of the
pre-fermentation skin contact of the crushed
white grapes for a minimum period of 4 hours
prior to pressing and fermentation with the aim of increasing varietal flavour.
“Barrel fermented” or “Fermented in oak barrels” or “Fermented in barriques”:
these may be used to describe white wines of
which a minimum of 45% has completely undergone the fermentation process in barriques.
“Maceration Carbonique” or “Macerazione Carbonica” or “Carbonic Maceration”:
these may be used exclusively for red or rose wines in the case of the maceration of whole grape clusters under an anaerobic atmosphere for a minimum period of 3 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 13.50% 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 18.00% vol.
and of which the minimum actual alcoholic strength is 13.50% 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 14.00% vol.
and of which the minimum actual alcoholic strength is 13.50% vol.
7.4 Methods of Vinification and Ageing.
The typologies of which at article 1 may bear on their label the following terms:
“Saignee”:
this may be used to describe Rose’ wines of which a minimum 75% has been produced by draining must from crushed red grapes within the first 48 hours of the start of the alcoholic fermentation process.
“Eleve sur lies” or “Aged on lees”:
these may be used to describe White or Rose wines that have been left in contact with the yeast lees resulting from the alcoholic fermentation for a minimum period of 4 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 8 weeks.
7.5 Special Mentions
Subject to complying with the criteria described in this article, the typologies of which at article 1 may bear on their label the following terms:
“Superior”:
This mention may be allowed on the label to describe the wine typologies of products other than sparkling wines, put up for consumption, of which at article 1 and defined in article 8, which have not undergone any form of enrichment and which have:
c) For the White and Rose wine typologies, a minimum natural alcoholic content and a minimum total alcoholic content in the wine put up for consumption of 12.00% vol.
d) For the Red wine typologies, a minimum natural alcoholic content and a minimum total alcoholic content in the wine put up for consumption of 12.50% vol.
“Riźerva”:
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:
e) The minimum natural alcoholic content of the wine must be 12.00% vol.;
f) The minimum total alcoholic content of the wine put up for consumption must be 12.00% vol.;
g) Wines cannot be commercialised before
24 months have elapsed from the 1st of September of the vintage year;
h) Wines must be aged for a minimum of 6 months in bottle before commercial release.
B) For wines of the Red typologies:
f) The minimum natural alcoholic content of the wine must be 12.50% vol.;
g) The minimum total alcoholic content of the wine put up for consumption must be 12.50% vol.;
h) Wines cannot be commercialised before
24 months have elapsed from the 1st of September of the vintage year;
i) Wines must have a minimum ageing of 12 months in barrique;
j) Wines must be aged for a minimum of 6 months in bottle before commercial release.
In the case of the mention “Riźerva” 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 “Riźerva” 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 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%. Also for the elaboration of wines eligible for the mention of “Superior” and “Riźerva”, 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
(a) Clarity: Clear to brilliant
(b) Colour: Light straw to light gold yellow or golden yellow for oak aged wines
(c) Smell: Characteristic with fruity notes.
(d) Taste: Characteristic, dry and harmonious.
(e) Minimum total alcoholic strength by volume: 11.00% vol.
(f) Minimum actual alcoholic strength by volume: 11.00% vol.
(g) Minimum titratable acidity: 4.50 g/L (expressed as tartaric acid).
(h) Minimum reduced dry extract: 16,00 g/L.
(2) Typology: ROSE
(a) Clarity: Clear to brilliant
(b) Colour: Pale to intense, pink or orange-red rose colour.
(c) Smell: Characteristic with fruity notes.
(d) Taste: Characteristic, dry and harmonious.
(e) Minimum total alcoholic strength by volume: 11.00% vol.
(f) Minimum actual alcoholic strength by volume: 11.00% vol.
(g) Minimum titratable acidity: 4.00 g/L (expressed as tartaric acid).
(h) Minimum reduced dry extract: 17,00 g/L.
(3) Typology: RED
(a) Clarity: Clear to brilliant
(b) Colour: Ruby to tawny red, more or less intense.
(c) Smell: Characteristic with more or less fruity varietal notes.
(d) Taste: Characteristic, dry and harmonious.
(e) Minimum total alcoholic strength by volume: 11.50% vol.
(f) Minimum actual alcoholic strength by volume: 11.50% vol.
(g) Minimum titratable acidity: 4.00 g/L (expressed as tartaric acid).
(h) Minimum reduced dry extract: 20,00 g/L.
8.2 Medium Dry Wines:
(1) Typology: WHITE with the mention “Demi-Sec” or “Medium dry”
(a) Clarity: Clear to brilliant
(b) Colour: light straw to light gold yellow or golden yellow for oak aged wines
(c) Smell: Characteristic with more or less sweet fruity notes.
(d) Taste: Characteristic, more or less sweet and harmonious.
(e) Minimum total alcoholic strength by volume: 11.00% vol.
(f) Minimum actual alcoholic strength by volume: 10.00% vol.
(g) Minimum titratable acidity: 4.00 g/L (expressed as tartaric acid).
(h) Minimum reduced dry extract: 16,00 g/L.
(2) Typology: ROSE with the mention “Demi-Sec” or “Medium dry”
(a) Clarity: Clear to brilliant
(b) Colour: Pale to intense, pink or orange-red rose colour.
(c) Smell: Characteristic with more or less sweet fruity notes.
(d) Taste: Characteristic, more or less sweet and harmonious.
(e) Minimum total alcoholic strength by volume: 11.00% vol.
(f) Minimum actual alcoholic strength by volume: 10.00% vol.
(g) Minimum titratable acidity: 4.00 g/L (expressed as tartaric acid).
(h) Minimum reduced dry extract: 17,00 g/L.
(3) Typology: RED with the mention “Demi-Sec” or “Medium dry”
(a) Clarity: Clear to brilliant
(b) Colour: Ruby to tawny red, more or less intense.
(c) Smell: Characteristic with more or less sweet fruity notes.
(d) Taste: Characteristic, more or less sweet and harmonious.
(e) Minimum total alcoholic strength by volume: 11.00% vol.
(f) Minimum actual alcoholic strength by volume: 10.00% vol.
(g) Minimum titratable acidity: 4.00 g/L (expressed as tartaric acid).
(h) Minimum reduced dry extract: 20,00 g/L.
8.3 Sweet Wines:
(1) Typology: WHITE with the mention “Sweet” or “Helu” or “Doux” or “Dolce”
(a) Clarity: Clear to brilliant
(b) Colour: light straw to light gold yellow or golden yellow for oak aged wines
(c) Smell: Characteristic with more or less sweet fruity notes.
(d) Taste: Characteristic, sweet and harmonious.
(e) Minimum total alcoholic strength by volume: 13.00% vol.
(f) Minimum actual alcoholic strength by volume: 10.00% vol.
(g) Minimum titratable acidity: 4.00 g/L (expressed as tartaric acid).
(h) Minimum reduced dry extract: 16,00 g/L.
(2) Typology: ROSE with the mention “Sweet” or “Helu” or “Doux” or “Dolce”
(a) Clarity: Clear to brilliant
(b) Colour: Pale to intense, pink or orange-red rose colour.
(c) Smell: Characteristic with more or less sweet fruity notes.
(d) Taste: Characteristic, sweet and harmonious.
(e) Minimum total alcoholic strength by volume: 13.00% vol.
(f) Minimum actual alcoholic strength by volume: 10.00% vol.
(g) Minimum titratable acidity: 4.00 g/L (expressed as tartaric acid).
(h) Minimum reduced dry extract: 17,00 g/L.
(3) Typology: RED with the mention “Sweet” or “Helu” or “Doux” or “Dolce”
(a) Clarity: Clear to brilliant
(b) Colour: Ruby to tawny red, more or less intense.
(c) Smell: Characteristic with more or less sweet fruity notes.
(d) Taste: Characteristic, sweet and harmonious.
(e) Minimum total alcoholic strength by volume: 13.00% vol.
(f) Minimum actual alcoholic strength by volume: 10.00% vol.
(g) Minimum titratable acidity: 4.00 g/L (expressed as tartaric acid).
(h) Minimum reduced dry extract: 20,00 g/L.
8.4 Sparkling Wines:
(1) Typology: WHITE with the mention “Sparkling”
(a) Mousse: Fine and persistent
(b) Colour: light straw to light gold yellow
(c) Smell: Characteristic with more or less intense yeast notes.
(d) Taste: Characteristic,lively and harmonious.
(e) Minimum total alcoholic strength by volume: 11.00% vol.
(f) Minimum actual alcoholic strength by volume: 11.00% vol.
(g) Minimum titratable acidity: 5.00 g/L (expressed as tartaric acid).
(h) Minimum reduced dry extract: 15,00 g/L.
(2) Typology: ROSE with the mention “Sparkling”
(a) Mousse: Fine and persistent
(b) Colour: Pale to intense, pink or orange-red rose colour.
(c) Smell: Characteristic with delicate yeast notes..
(d) Taste: Characteristic, lively and harmonious.
(e) Minimum total alcoholic strength by volume: 11.00% vol.
(f) Minimum actual alcoholic strength by volume: 11.00% vol.
(g) Minimum titratable acidity: 5.00 g/L (expressed as tartaric acid).
(h) Minimum reduced dry extract: 16,00 g/L.
(3) Typology: RED with the mention “Sparkling”
(a) Mousse: Fine and persistent
(b) Colour: Ruby to tawny red, more or less intense.
(c) Smell: Characteristic with more or less intense yeast notes.
(d) Taste: Characteristic,lively and harmonious.
(e) Minimum total alcoholic strength by volume: 11.00% vol.
(f) Minimum actual alcoholic strength by volume: 11.00% vol.
(g) Minimum titratable acidity: 5.00 g/L (expressed as tartaric acid).
(h) Minimum reduced dry extract: 18,00 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 “GĦAWDEX” or “TA’ GĦAWDEX”, 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 Oriģini Kontrollata;
3) The optional mention “Superior” or “Riźerva” 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:
(a) The Brand Name, if applicable
……….Minimum Font size: 5 mm
(b) Mention of the name of a mono-varietal, if applicable under article 4.2, preceded or
followed by the name “GOZO” or “OF GOZO” or “GĦAWDEX” or “TA’ GĦAWDEX”
………Relative Font size: maximum not exceeding the font size of (a) above.
(c) D.O.K. mention in full or abbreviated ie: D.O.K. or Denominazzjoni ta’ Oriģini Kontrollata
……..Relative Font size: maximum not exceeding the font size of (b) above.
(d) Optional mention of two or three varietals if applicable under article 4.1
……..Relative Font size: maximum not exceeding the font size of (b) above
(e) The vintage year
……..Relative Font size: maximum not exceeding the font size of (a) above
(f) All other optional mentions applicable under this protocol or allowed under European Community law.
……..Relative Font size: maximum not exceeding the font size of (b) above
9.3 Qualification.
With regards to labelling, designation and presentation of the wines of which at article 1, the use of any additional qualification which are not allowed by this protocol is strictly forbidden.
Nevertheless the use of indications which refer to names, business, private trade marks are permitted on condition that they do not have a significance aimed at praising the product and that they do not mislead the consumer.
Article 10
General provisions:
Community law shall apply in cases where this protocol does not explicitly indicate otherwise.
ANNEX I
1:55,000 scale map of the Island of Gozo, demarcating the region of grape production falling under the Denomination of Origin “GOZO”.
Omissis…………………………………….
ANNEX II
Key of Local Councils
Sliema
Swieqi
Ta' Xbiex
Tarxien
Xagħra
Xewkija
Xgħajra
Źebbug (Għawdex)
Źurrieq
Mtarfa
ANNEX III
Councils making up the Malta Harbour Area
Valletta
Birgu
Isla
Bormla
Florian
"MALTESE ISLANDS"
I.Ġ.T.
Wines Production Protocols Regulations, 2007
L.N. 167 of 2007 WINE ACT (CAP. 436)
In exercise of the powers conferred by articles 12(1) and 27 of the Wine Act and regulation 11(5) of the Denomination of Origin and of Geographic Indications Regulations, the Minister for Rural Affairs and the Environment has made the following regulations:
1. (1) The title of these regulations is the I.Ġ.T. Wines Production Protocols Regulations, 2007.
(2) These regulations shall be deemed to have come into force on the 1st May, 2007.
2. In these regulations, unless already defined in the Act, the following words and phrases shall have the following meanings:
"the Act" means the Wine Act;
"the Minister" means the Minister responsible for agriculture;
"the Unit" means the office responsible for viticulture and oenology.
3. The Unit is hereby designated as the competent office for enforcing these regulations and for the certification of the prescribed I.Ġ.T. wines .
4. (1) Certification shall be awarded by the Unit following an official request, made in writing, from the wine producer concerned and after the Unit has carried out the necessary technical and administrative checks to verify that the wines produced conform to the relevant protocol.
(2) Wines shall only be certified as "MALTESE ISLANDS" I.Ġ.T. wines if the protocol in Schedule I is fully respected.
Schedule I
Production Protocol of the "Maltese Islands" I.Ġ.T. Wines
Article 1
Geographical Indication.
1.1 The geographic indication (GI) "MALTESE ISLANDS" shall be reserved to the wines that satisfy all the conditions specified in this protocol.
1.2) The geographic indication "MALTESE ISLANDS" may be substituted by "OF THE MALTESE ISLANDS".
Article 2
Oenological Typologies.
2.1 The geographical indication shall be reserved only for the following typologies of wine:
(a) Red;
(b) White;
(c) Rosé;
(d) Varietal: with a specification of a variety listed in article 4.
2.2 The typologies of article 2.1 may be complemented with the specification:
"Novello",
"Frizzante",
"Semi-Sparkling" or "Aerated Semi-Sparkling",
"Liqueur Wine",
under the conditions established in this protocol and, where applicable, as defined in Annex I of Council Regulation (EC) 1493/99.
Article 3
Demarcation of the region of grape production.
3. The delimitation of the production region of grapes for I.Ġ.T. "MALTESE ISLANDS" shall be the whole region of the Maltese Islands with the exclusion of the harbour area in the Island of Malta as detailed in the scaled map
attached as Annex I.
The harbour area is defined in Annex III.
Article 4
Ampelographic scope.
4.1 The "MALTESE ISLANDS" I.Ġ.T. wines shall be produced from grapes harvested in the region described in article 3. The "MALTESE ISLANDS" I.Ġ.T. Red, White and Rosé wine typologies may be obtained from one or more of
the grape varieties listed in the Classification of Vine Varieties (Production of Wine Grapes) Regulations, 2006 - Legal Notice 188 of 2006.
4.2 A mono-varietal mention may be used if the said wine contains a minimum 85% of the grape variety to be mentioned.
The remaining 15% may be derived from non-aromatic grapes having the same I.Ġ.T. typology.
Article 5
Method of cultivation.
5. The environmental and cultivation methods in vineyards used for the production of wines listed in article 2 must be according to the traditional practices of the demarcated region described in article 3.
Article 6
Yield limits of finished wine ready for consumption.
6.1 The maximum production of wine per hectare allowed for the production of "MALTESE ISLANDS" I.Ġ.T. wines in hl/ha of selected vineyards is as follows:
125,00 hl/ha for all varieties used in the White and Rosé typologies with or without a mono-varietal mention;
120,00 hl/ha for all varieties used in the Red typologies with or without a mono-varietal mention.
6.2 The Director may establish a maximum limit of production which may be superior or inferior to that fixed in this production protocol, on the advice of the Wine Regulation Board and the interested producers’ organisations, from year to year, before the harvest, taking into account the climatic conditions.
Article 7
Vinification Protocols.
Region of vinification
7.1 Vinification operations, ageing, and bottling and ageing in bottles shall be carried out within the territory of the region of production referred to in article 3.
7.2 For the production of "MALTESE ISLANDS" I.Ġ.T. wines in all typologies, the above operations may also be carried out in the following regions in close proximity:
1. Malta Harbour area
Article 8
Minimum Alcoholic strengths.
8.1 Minimum Potential Natural Alcohol Strength of grapes.
For the production of the "MALTESE ISLANDS" I.Ġ.T. wines, with or without a varietal mention, all the grape varieties, except for Girgentina and Ġellewźa, must guarantee a minimum natural alcoholic strength of:
10.00% for the White and Rosè typologies;
10.50% for the Red typologies.
For the production of the "MALTESE ISLANDS" I.Ġ.T. wines, with or without a varietal mention, the Girgentina and Ġellewźa grape varieties must guarantee a minimum natural alcoholic strength of:
9.50% for use in all wine typologies except the "Liqueur" wine typology.
Notwithstanding all the limits described above, the Director may however, on the advice of the Wine Regulation Board and the interested producers’ organisations, from year to year, before the harvest, taking into account the climatic conditions, establish limits of minimum natural alcoholic strengths which may be 0.50% less than those fixed above.
8.2 Minimum Total Alcoholic Strength of finished Wine ready for consumption.
For the production of the "MALTESE ISLANDS" I.Ġ.T. wines, with or without a varietal mention, the minimum Total Alcoholic Strength of finished wine ready for consumption must be:
10.50% for all the White and Rosè typologies;
11.00% for all the Red typologies except the Ġellewźa monovarietale typology;
10.50% for the Ġellewźa mono-varietal typology.
Article 9
Qualification.
9.1 With regards to labelling, designation and presentation of the wines referred to in article 1, the use of any additional qualification which is not allowed by this protocol is strictly forbidden.
This includes the use of adjectives such as, but not limited to, "extra", "fine", "superior" and "similar". 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 provision.
10.1 Community law shall apply in cases where this protocol does not explicitly indicate otherwise.
ANNEX I
1:160000 scale map of the Maltese Islands demarcating the borders delimiting the region of grape production falling under the {I "MALTESE ISLANDS" (with the exclusion of the harbour area)
Omissis…………………………………….
ANNEX II
Key of Local Councils
Code Locality:
MALTA
1 Valletta
2 Mdina
3 Birgu
4 Isla
5 Bormla
6 Qormi
7 Haz-Źebbug
8 Źabbar
9 Siggiewi
10 Źejtun
11 Rabat (Victoria)
12 Attard
13 Balzan
14 Birkirkara
15 Birźebbuģa
16 Dingli
17 Fgura
18 Floriana
19 Fontana
20 Gudja
21 Gźira
22 Għajnsielem
23 Għarb
24 Għarghur
25 Għasri
26 Għaxaq
27 Ħamrun
28 Iklin
29 Kalkara
30 Kerċem
31 Kirkop
32 Lija
33 Luqa
34 Marsa
35 Marsaskala
36 Marsaxlokk
37 Mellieħa
38 Mģarr
39 Mosta
40 Mqabba
41 Msida
42 Munxar
43 Nadur
44 Naxxar
45 Paola
46 Pembroke
47 Pieta
48 Qala
49 Qrendi
50 Rabat
51 Safi
52 San Ġiljan
53 San Ġwann
54 San Lawrenz
55 San Pawl il- Baħar
56 Sannat
57 Santa Lućija
58 Santa Venera
GOZO
59 Sliema
60 Swieqi
61 Ta' Xbiex
62 Tarxien
63 Xagħra
64 Xewkija
65 Xgħajra
66 Źebbu[(Għawdex)
67 Źurrieq
68 Mtarfa
ANNEX III
Councils making up the Harbour Area
Code Locality
1 Valletta
3 Birgu
4 Isla
5 Bormla
18 Floriana
WINE ACT
L.N. 189 of 2006 (CAP. 436)
Wine and Vitivinicultural Products (Stocks Declaration) Regulations, 2006
IN exercise of the powers conferred by articles 11(2) and 27 of the Wine Act, the Minister for Rural Affairs and the Environment has made the following regulations.
1.
(1) The title of these regulations is the Wine and Vitivinicultural Products (Stocks Declaration) Regulations, 2006.
(2) These regulations shall be deemed to have come into force on the 1st May, 2004.
2. In these regulations, unless already defined in the Act, the following words and phrases shall be defined as follows:
“the Act” means the Wine Act<
“the Unit” means the office responsible for viticulture and oenology within the Department of Agriculture<
“retailer”, within the meaning of Paragraph 2 of Article 6 of Commission Regulation (EC) 1282 of the 28th June, 2001 means:
(a) any natural or legal person or group of such persons whose business activity includes the direct sale to the
consumer of a volume of wine not exceeding, at each sale, 20 litres, and
(b) resellers who use cellars equipped for storing and handling wine in quantities not exceeding 500 litres:
“hectolitre” represents 100 litres.
3.
(1) In application of Article 6 of Commission Regulation
(EC) 1282#01 of the 28th June, 2001 and successive modifications thereto, any person who keeps stocks of wine and, or musts, not being a private consumer or retailer, shall as of every year declare the quantities, expressed in hectolitres, of stocks held, including those held in a bonded warehouse, at midnight of the 31st July. Quantities of wine and, or musts which are in transit at midnight of the 31st July, shall be declared by the receiver.
(2) As regards Community wine products, such declarations shall not include those products obtained from grapes harvested in the same calendar year.
(3) For the purposes of sub-regulation (1) of this regulation, in the conversion of muted must to wine, the quantity expressed as a volume shall be multiplied by 0.95. All concentrated musts shall be declared as their effective volume without the application of a coefficient.
4. (1) The stocks declaration referred to in regulation 3 hereof shall be presented on the appropriate form in conformity with the First Schedule to these regulations.
(2) The form can be obtained from the Unit or in electronic format from the internet site of the Department of Agriculture. (www.agric.gov.mt).
(3) The declaration shall be presented, in original and copy form, to the Unit not later than noon of the 1st September of each year.
(4) Any person who is bound to make the declaration may, in alternative to the direct presentation of the declaration, present the stocks declaration by way of an electronic format following the terms laid down by the Unit allowing the said delivery of the declaration within the time limit set in sub-regulation (3) hereof.
(5) Upon receipt of the declaration, the Unit shall keep the original and return the copy with the appropriate stamps and signatures to the interested party as a receipt of the declaration.
5. Any person who falls under any obligation set in sub-regulation (1) of regulation 3 hereof and who fails to present a stocks declaration by the 1st September of any year shall be guilty of an offence and shall, on conviction, be liable to a fine (multa) of two hundred liri payable to the Department of Agriculture.
WINE ACT
L.N. 188 of 2006
(CAP. 436)
Classification of Vine Varieties (Production of Wine Grapes)Regulations, 2006
IN exercise of the powers conferred by article 5(4) and 27 of the Wine Act, the Minister for Rural Affairs and the Environment has made the following regulations.
1.
(1) The title of these regulations is the Classification of Vine Varieties (Production of Wine Grapes) Regulations, 2006.
(2) The classification refers to the vine varieties allowed for the production of wine grapes in Malta.
(3) These regulations shall be deemed to have come into force on the 1st May, 2004.
(4) The main legislative references for the classification of vine varieties for the production of wine grapes are mainly those foreseen in Article 19 of Council Regulation (EC) 1493#99 and in Article 20 of Commission Regulation (EC) 1227#00.
2. In these regulations, the following words and phrases shall have the following meanings:
“the Act” means the Wine Act;
“the Director” means the Director of Agriculture;
“the Minister” means the Minister responsible for agriculture;
“the Unit” means the office responsible for viticulture and oenology within the Department of Agriculture.
3. The Unit is hereby designated as the competent office for setting up and updating the classification of vine varieties for the production of wine grapes.
4. (1) For the purpose of cultivation, the vine varieties for the production of wine grapes are
nationally classified and are identified by name, synonyms and, or homonyms, grape colour,
suitability for the production of Maltese quality wines produced in specific regions and by any of the following authorised uses;
(a) Variety for the production of table grapes;
(b) Variety for the production of wine spirit;
(c) Variety for the production of grapes intended for drying;
and
(d) Other.
(2) Only varieties that belong to the species Vitis vinifera or come from a cross between this species and other species of the genus Vitis are allowed in the classification.
These varieties shall be listed in the National Catalogue of Varieties – Vines Section, prior to classification.
(3) The varieties listed in Schedule I to these regulations shall form the classification and only these varieties shall be planted or used for grafting in Malta for the purpose of wine production intended for commercialisation.
(4) Areas planted with vine varieties, for the purpose of wine production, not listed in the classification shall be grubbed up, save where the production of those areas is intended exclusively for the consumption of the wine producer’s family or used for scientific research and experiments as authorised by the Unit.
5.
Vine varieties for the production of wine grapes in Malta are assigned to one of the following classes:
(a) Suitable Varieties:
these are varieties that produce wines of good quality.
The suitability of each variety for the production of quality wines produced in specified regions or of table wines with a geographic indication shall be determined in the production protocol of each denomination of origin or geographic indication.
Within the class of suitable varieties, some varieties may be indicated by the Director on the basis of technical
parameters and, or policies for the development of the sector, as
“recommended” for specific objectives of vitivincultural policies.
(b) Varieties under observation:
these are varieties for which trials of aptitude to the cultivation in Malta are being carried out.
The grapes produced from these varieties can be used for the production and commercialisation of table wines with or without the reference to a geographic indication.
6.
(1) The insertion of new vine varieties for the production of wine grapes which do not appear in Schedule I to these regulations shall become effective after the necessary technical and administrative investigation of the results from aptitude trials has been terminated by the Unit.
The new classification shall be published in the Gazette.
(2) The aptitude trials shall be carried out in conformity with the protocol detailed in regulation 7 hereof for a period which comprises at least three grape harvests.
(3) Requests for the inclusion of synonyms shall be made to the Unit.
New insertions accepted in accordance with subregulation
(1) hereto shall be published in the Gazette.
7.
(1) An aptitude trial shall consist in the study of the aptitude for cultivation of the vine variety under investigation, taking into account Community provisions on the matter and in particular Directive 2004#29#EC of 4th March, 2004, and its successive modifications, relative to the determination of characteristics and minimum conditions for inspecting vine varieties.
(2) The normal procedure shall be as follows:
(a) the variety under study shall be cultivated under normal conditions;
(b) one or more varieties which are listed in the classification of vine varieties shall be cultivated in identical conditions and observed as the reference variety or varieties for comparative purposes.
Only vine varieties which are relatively diffused on the territory shall be taken into consideration for comparative purposes;
(c) the area under cultivation shall be such that in normal years the variety under examination, as well as one or more
reference varieties, can produce at least 100 litres of wine per variety;
(d) the fields to be used for the study shall be suitable for viticulture and shall be chosen in such a way that, with respect to climate, exposure and soil can be considered as being representative of the area;
e) the technical data relevant to the aptitude studies shall take into consideration at least three consecutive wine making years.
(3) During the studies on the variety under investigation, as well as for the reference variety, the evaluation of the following parameters shall be carried out:
(a) Vegetative parameters;
(i) Date of bud burst;
(ii) Date of flowering;
(iii) Date of veraison (colour change);
(iv) Date of maturity;
(v) Weight of prunings;
(b) Evolution of must composition during maturation (3 to 4 readings including 1 after maturation);
(i) Refractive Index (°Brix);
(ii) Total acidity (g#ltr tartaric acid);
(iii) pH;
(c) Productive and qualitative parameters of grapes at harvest;
(i) Average weight of the bunch;
(ii) Average weight of the berry;
(iii) Average production in kilogrammes of grapes per vine and per hectare;
(iv) Refractive index (°Brix);
(v) Total acidity (g#ltr tartaric acid);
(vi) pH;
(d) Analytical parameters of white wines;
(i) Total acidity (g#ltr tartaric acid);
(ii) Tartaric acid (g#ltr);
(iii) Malic acid (g#ltr);
(iv) pH;
(v) Actual alcohol content (%v#v);
(vi) Dry extract (g#ltr);
(vii) Flavonoid content (mg#ltr);
(viii) Total polyphenols (mg#ltr);
(e) Analytical parameters for red and rose wines;
(i) Total acidity (g#ltr tartaric acid);
(ii) Tartaric acid (g#ltr);
(iii) Malic acid (g#ltr);
(iv) pH;
(v) Actual alcohol content (%v#v);
(vi) Dry extract (g#ltr);
(vii) Flavonoid content (mg#ltr);
(viii) Anthocyanin content (mg#ltr);
(ix) Total polyphenols (mg#ltr).
(4) For every vinification an anonymous organoleptic evaluation (blind tasting) of the wine obtained from the variety under investigation shall be carried out using the method of sensorial analysis.
The evaluation shall be carried out by a panel approved or appointed by the Director.
(5) For the variety under investigation indications concerning the resistance to drought and diseases, vigour etc shall be included.
(6) At the end of the aptitude test a technical report shall be drawn up composed of:
(a) a brief historic description of the variety under study;
(b) the reference variety or varieties chosen;
(c) a detailed description of the method of cultivation;
(d) a brief description of the area used for the trial including pedoclimatic data;
(e) a detailed description of any agronomic plans used including the fertilization plan, the irrigation plan and the plant
protection plan used;
(f) the data at subregulations (3), (4) and (5) hereof.
8.
A report about the technical and administrative investigation required by subregulation (6) of regulation 7 hereof shall be presented to the Unit.
9.
(1) For the purposes of labelling, wine producers may only use the variety name or any synonym listed in Schedule I hereto, to indicate the use of that variety in the production of a wine.
(2) Notwithstanding subregulation (1) of this regulation, the names and synonyms of varieties reserved for certain countries as regulated by Annex II of Commission Regulation (EC) 753#2002 and subsequent modifications, may not be used even if listed in Schedule I.
Schedule I
Regulation 4 (3)
Classification of vine varieties for the production of wine grapes
Code Variety Colour (Synonym) Classification1
1 Aglianico, Black, Ob;
2 Albariño, White, (Alvarinho), Ob;
3 Aleatico, Black, Ob ;
4 Barbera, Black, Ob;
5 Brachetto, Black, Ob
6 Cabernet Franc, Black, S;
7 Cabernet Sauvignon, Black, S;
8 Carignan, Black, S;
9 Carmenere, Black, S;
10 Catarratto, White, Ob;
11 Chardonnay, White, S;
12 Chenin blanc, White, S;
13 Falanghina, White, Ob;
14 Fiano, White, Ob;
15 Fiano aromatic, White, Ob;
16 Gellewza, Black, S;
17 Girgentina, White, (Girgenti, Ghirgentina), S;
18 Graciano, Black, S;
19 Grecanico, White, Ob;
20 Greco Bianco, White, (Greco), Ob;
21 Greco di Tufo, White, (Greco) Ob;
22 Grenache, Black, (Cannonau), S;
23 Grillo, White, Ob;
24 Inzolia, White, (Ansonica, Insolja), S;
25 Lambrusco, Black, S;
26 Malbec, Black, Ob;
27 Malvasia, White, Ob;
28 Malvasia near, Black, Ob;
29 Montonico, White, Ob;
30 Manzoni Bianco, White, Ob;
31 Merlot, Black, S;
32 Montepulciano, Black, S;
33 Moscato Bianco, White, (Moscato), S;
34 Moscato di Alessandria, White, (Moscato, Zibibbo), S;
35 Moscato fior d’arancio, White, (Moscato, Maskta, Muskatel), S;
36 Moscato giallo, White, (Moscato), S;
37 Mourvedre, Black, (Kaldaretta), S;
38 Muscat Hamburg, Black, Ob;
39 Negroamaro, Black, S;
40 Nero d'Avola, Black, (Serkuźan, Sirakuźan), S;
41 Petit Verdot, Black, S;
42 Pinot Bianco, White, (Pinot blanc), S;
43 Pinot Grigio, White, (Pinot gris), Ob;
44 Pinot noir, Black, (Pinot noir), S;
45 Primitivo, Black, (Zinfandel), S;
46 Riesling, White, (Riesling renano), Ob;
47 Sangiovese, Black, S;
48 Sauvignon Blanc, White, S;
49 Syrah, Black, (Shiraz), S;
50 Tannat, Black, Ob;
51 Tempranillo, Black, (Cencibel), S;
52 Traminer, White, Ob;
53 Uva di Troia, Black, Ob;
54 Trebbiano, White, (Ugni Blanc), S;
55 Verdicchio, White, Ob;
56 Vermentino, White, S;
57 Viognier, White, S.
1 S = Suitable Varieties,
SR= Suitable Varieties and Recommended,
Ob = Varieties under observation
“MALTA”/”OF MALTA”
D.O.K.
PRODUCT SPECIFICATION
DECEMBER 2011
1
Name to be protected:
“MALTA” or “OF MALTA”
2
Description of the wine:
Red, white and rosé wines are produced following established norms for the production region.
Analytical characteristics
Minimum total alcoholic strength by volume and actual alcoholic strength by volume:
Dry wines:
a minimum total alcoholic strength by volume and a minimum actual alcoholic strength by volume of
11.00% vol. for white and rosé wines, and
11.50% vol. for red wines.
Medium dry wines:
minimum total alcoholic strength by volume of
11.00% vol.
and minimum actual alcoholic strength by volume of
10.00% vol. for white, rosé and red wines.
Sweet wines:
minimum total alcoholic
strength by volume of 13.00% vol. and minimum actual alcoholic strength by volume of
10.00% vol. for white, rosé and red wines.
Sparkling wines:
a minimum total alcoholic strength by volume and a minimum actual alcoholic strength by volume of
11.00% vol. for white, rosé and red typologies.
Minimum reduced dry extract:
15,00 g/l for white wines
14,00 g/l for sparkling white wines;
17,00 g/l for rosé wines and
16,00 g/l for sparkling rosé wines;
19,00 g/l for red wines
18,00 g/l for sparkling red wines.
Minimum titratable acidity expressed as tartaric acid:
4.50 g/l for dry white wines,
4.00 g/l for other still white, rosé and red wines
5.00 g/l for sparkling white, rosé and red wines.
Maximum volatile acidity (expressed as acetic acid):
1.20 g/l for red wines
1.00 g/L for white and rosé wines.
Organoleptic characteristics:
Clarity: Clear to brilliant.
Colour: Light straw to golden yellow (for oak aged) white wines - pale to intense pink for rosé wines and ruby to intense red (with a brownish tint for aged wines) for red wines.
Aroma and taste: Characteristic and harmonious.
Typical of the variety in mono- varietal wines.
3
Specific oenological practices:
The DO “MALTA” may be complemented with the specification
“Frizzante”, “Semi-Sparkling” or “Aerated Semi-Sparkling”,
“Novello”,
“Passito”,
“Imqadded”
“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 the DOK Wines Production Protocols Regulations, 2007 – Legal Notice 416 of 2007 and where applicable, as defined in Annex IXb of Council Regulation (EC) 1234/2008 and subsequent modifications.
2
The term “Late Harvest”, “Vendemmia Tardiva” or “Vendage Tardive” may be used 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 13.50% vol.
The term “Passito” may be used for wines, 100% of which is obtained from grapes which have undergone
a drying process, in whole or in apart, on the plant or after harvest, resulting in the concentration of grape
sugars to a minimum natural potential alcoholic strength of 18.00% vol.
and of which the minimum actual alcoholic strength is 13.50% vol.
The term “Imqadded” may be used 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 14.00% vol.
and of which the minimum actual alcoholic strength is 13.50% vol.
DOK “Superior” white and rosé wines must possess
a minimum natural alcoholic content and a minimum total alcoholic content in the wine put up for consumption of 12.00% vol
whereas red wines must possess a natural alcoholic content and a minimum total alcoholic content in the wine put up for the consumption of 12.50% vol.
DOK “Riźerva” white wines must possess
a minimum natural alcoholic content of the wines of 12.00% vol.
and a minimum total alcoholic content of the wine put up for consumption of 12.00% vol.
DOK “Riźerva” red wines must possess
a minimum natural alcoholic content of 12.50% vol.
and a minimum total alcoholic content of the wine put up for consumption of 12.50% vol.
These wines must have a minimum ageing of
twelve months in barrique and six months in the bottle before commercial release.
Both typologies cannot be commercialized before
twenty-four months have elapsed from the 1 st of September of the vintage year.
They must be aged for a minimum of six months in the bottle before commercial release.
If the mention “Riźerva” is used on the wine label, it is obligatory also to specify the vintage year on the label.
For the elaboration of wine eligible for the mention of “Late Harvest” or “Vendemmia Tardiva” or “Vendage
Tardive” or “Imqadded” or “Passito”, as described in the DOK Wines Production Protocols Regulations,
2007 – Legal Notice 416 of 2007, any form of enrichment of the must or wine is prohibited
except for the eventual possible addition, in the case of wines eligible for the mentions “Imqadded” and “Passito”, even after the 30 th November of each year,
of grapes of the same harvest with a maximum sugar concentration of 60%.
Enrichment is also strictly prohibited for the elaboration of wines eligible for the mention of “Superior” and
“Riźerva”.
For monovarietal wines the minimum natural alcoholic strengths (% vol.) are as follows:
White:
Chardonnay, Sauvignon blanc, Viogner, Insolia: 11.00% vol.;
Girgentina, Pinot bianco, Trebbiano, Chenin blanc, Vermentino, Moscato bianco, Moscato d'Alessandria, Moscato giallo 10.50% vol.;
Rosé:
Ġellewģa and Grenache: 10.50% vol.;
Cabernet sauvignon, Cabernet franc, Carmenere, Carignan, Lambrusco, Graciano, Mourvedre, Pinot noir, Petit verdot, Tempranillo, Sangiovese, Montepulciano, Nero D'Avola, Negroamaro: 11.00% vol.;
Merlot, Primitivo and Syrah: 11.50% vol.;
Red:
Cabernet sauvignon, Cabernet franc, Carmenere, Carignan, Grenache, Ġellewģa, Lambrusco, Graciano, Mourvedre, Pinot noir, Petit verdot, Tempranillo, Sangiovese, Montepulciano, Nero D'Avola, Negroamaro: 11.00% vol.;
Merlot, Primitivo and Syrah: 11.50% vol.;
4
Demarcation of the geographical area:
The production region is the island of Malta.
Vines are cultivated in most areas, from coastal to inland with a higher concentration in the north and west.
5
Maximum yields:
White:
Chardonnay, Sauvignon blanc, Insolia, Viogner: 84,00 hl/ha, 12.000 kg/ha;
Girgentina, Pinot bianco, Trebbiano, Chenin blanc, Vermentino, Moscato bianco, Moscato d'Alessandria, Moscato giallo: 91,00 hl/ha, 13.000 kg/hl;
Rosé:
Grenache, Ġellewģa, Syrah: 91,00 hl/ha, 13.000 kg/ha;
Cabernet sauvignon, Cabernet franc, Carmenere, Carignan, Lambrusco, Graciano, Mourvedre, Pinot noir, Petit Verdot, Tempranillo, Sangiovese, Montepulciano, Nero D'Avola, Negroamaro, Merlot and Primitivo: 84,00 hl/ha, 12.000 kg/ha ;
Red:
Cabernet sauvignon, Cabernet franc, Carmenere, Carignan, Grenache, Ġellewģa, Lambrusco, Graciano, Mourvedre, Pinot noir, Petit Verdot, Tempranillo, Sangiovese, Montepulciano, Nero D'Avola, Negroamaro, Merlot and Primitivo: 84,00 hl/ha, 12.000 kg/ha;
Syrah: 91,00 hl/ha, 13.000 kg/ha;
The maximum yields expressed as kg/Ha are not a legal requirement.
A coefficient of 0.7, which expresses the average yield of grapes to wines has been utilised to translate the maximum yields, expressed as hl/ha to kg/ha.
6
Wine grape variety or varieties:
White:
Chardonnay, Girgentina, Chenin blanc, Insolia, Pinot blanc, Sauvignon blanc, Trebbiano, Vermentino, Viogner, Moscato bianco, Moscato D'Alessandria, Moscato giallo.
Red and rosé:
Cabernet franc, Cabernet sauvignon, Ġellewģa, Merlot, Syrah, Carignan, Carmenère, Grenache, Graciano, Lambrusco, Montepulciano, Nero D'Avola, Negroamaro, Mourvedre, Petit Verdot, Pinot noir, Primitivo, Sangiovese, Tempranillo.
7
Link with the geographical area:
Malta's climate is typically Mediterranean and is much influenced by its surrounding sea. The monthly
mean air temperature ranges from 9.90° C (during the winter period) to 31.70° C (during the summer period).
The highest average daily temperatures are usually recorded in July whereas the lowest are recorded in February.
The annual pattern of the rainy winters is followed by the dry, generally rainless summers.
The average total rainfall of the Maltese Islands is around 600 mm.
The months with the highest precipitation are November and December, amounting to around 36% of the total annual precipitation.
The summer period between June and August represents barely 1,80% of the total rainfall.
The periods January till May and September till October represent 38.40% and 23.70% of the total precipitation respectively.
The mean annual wind speed is 8.8 knots (nautical mile per hour) or 16.30 km/hr.
However, there is considerable variation in the monthly averages.
The most common wind direction is northwesterly which blows on an average of around 20.70% of the days in a year. Next in frequency are winds blowing from the West.
These two main winds are cool and dry and help in keeping summer temperatures in check.
Soil types range from sandy to loam to clay; it is rarely deeper than one meter and is slightly to markedly
alkaline.
The underlying rock is mostly friable, porous limestone, which the roots can penetrate to access
water.
The soil in the area of the South of Malta, stretching from Wied Il-Għajn all the way round to śurrieq,
is mainly composed or “Terra Rossa” Soil.
This is generally the most fertile soil on the island but has the
disadvantage of being quite shallow (30cm to 40 cm).
The central part of the island is generally
Xerorendzina Soil (known also as “Bajjad” locally), or a mixture of Xerorendzina Soil (Bajjad) and Clay soil
(Carbonate Raw Soil).
This soil is generally of good depth (50cm to 100cm). However, being calcareous in
nature, in certain areas where the “Bajjad” type is predominant, the amount of active lime in this type of soil
may have adverse effects on the nutrient uptake of the vines.
Notwithstanding the above, today, with the easy availability of irrigation systems, a large number of vineyards have been planted very successfully in the central part of Malta which is dominated by the Xerorendzina (Bajjad) type of soil.
The northern side of Malta, including most of Gozo, is clay soil (Carbonate Raw Soil). In the past, most vineyards in these areas, especially the traditional (goblet type) non-irrigated vineyards, were planted specifically in this type of soil.
The combination of soil, climate and environment (salty due to sea proximity) gives well-structured white wines and intensely coloured (depending on variety) red wines.
Properly harvested and processed red wines are characterized by sweet tannins and high alcohol levels of ca. 13,00% or more.
8
Applicable requirements:
DOK “MALTA” wines are subject to the following requirements:
a. Four times a year, the Viticulture and Oenology Unit within the Ministry for Resources and Rural Affairs collects wine samples from Maltese producers for analytical and organoleptic certification, to a certified laboratory and tasting panel, appointed by the same Ministry.
b. Wines that are certified to be in conformity with PDO status are assigned banderols that bear a control number. These banderols are issued by the Viticulture and Oenology Unit.
The control number is obligatory and consists of three letters and a serial number.
The first two letters, MT identify Malta as the country of origin, whereas the third letter represents the lot of banderols. PDO wines must possess a banderol emitted by the Viticulture and Oenology Unit, in order to be placed on the market.
9
Checks:
Authority verifying compliance with the provision of the product specification:
Viticulture and Oenology Unit
Agricultural Directorate
Ingieret Road,
Għammieri, MRS 3300
Malta
Tel: +356 2950 4192/4235
E-mail: claudette.gambin@gov.mt
Duties of the authority:
To carry out checks in wineries during the harvest to verify conformity of the grapes to the requirements for PDO classification in accordance with the DOK Wine Production Protocols Regulations, 2007 – Legal Notice 416 of 2007.
To carry out organoleptic and analytical testing for products covered by a PDO.
To collect, check and store applications and approval certificates for PDO wines.
To assign banderols to PDO wines – PDO wines must possess a banderol emitted by the Viticulture and Oenology Unit, in order to be placed on the market.
To carry out an annual verification in accordance with the product specification that is a combination of sampling and random checks.
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GOZO
D.O.K.
PRODUCT SPECIFICATION – “GOZO/ G Ħ AWDEX”/”OF GOZO/TA' G Ħ AWDEX”
DECEMBER 2011
1 Name to be protected:
”GOZO/GĦAWDEX” or “OF GOZO/TA' GĦAWDEX”
2 Description of the wine:
Red, white and rosé wines are produced following established norms for the production region.
Analytical characteristics
Minimum total and actual alcoholic strength by volume:
Dry wines:
a minimum total and actual alcoholic strength by volume of
11.00% vol. for white and rosé wines,
11.50% vol. for red wines.
Medium dry wines:
minimum total alcoholic strength by volume of 11.00% vol.
and minimum actual alcoholic strength by volume of 10.00% vol. for white, rosé and red wines.
Sweet wines:
minimum total alcoholic strength by volume of 13.00% vol.
minimum actual alcoholic strength by volume of 10.00% vol. for white, rosé and red wines.
Sparkling wines:
11.00% vol. for white, rosé and red wines.
Minimum reduced dry extract:
16,00 g/l for white wines and
15,00 g/l for sparkling white wines;
17,00 g/l for rosé wines and
16,00 g/l for sparkling rosé wines;
20,00 g/l for red wines and
18,00 g/l for sparkling red wines.
Minimum titratable acidity expressed as tartaric acid:
4.50 g/l for dry white wines,
4.00 g/l for other still white, rosé and red wines and
5.00 g/l for sparkling white, rosé and red wines.
Maximum volatile acidity (expressed as acetic acid):
1.20 g/l for red wines and
1.00 g/l for white and rosé wines
Organoleptic characteristics:
Clarity: Clear to brilliant
Colour: Light straw to golden yellow (for oak aged) white wines - pale to intense pink for rosé wines and ruby to intense red (with a brownish tint for aged wines) for red wines.
Aroma and taste: Characteristic and harmonious. Typical of the variety in mono-varietal wines.
3 Specific oenological practices:
The DO “GOZO” may be complemented with the specification
“Frizzante”, “Semi-Sparkling” or “Aerated Semi-Sparkling”,
“Novello”,
“Passito”,
“Imqadded”
“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 the DOK Wines Production Protocols Regulations, 2007 – Legal Notice 416 of 2007 and, where applicable, as defined in Annex IXb of Council Regulation (EC) 1234/2008 and subsequent modifications.
The term “Late Harvest”, “Vendemmia Tardiva” or “Vendage Tardive” may be used 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 13.50% vol.
The term “Passito” may be used for wines, 100% of which is obtained from grapes which have undergone a drying process, in whole or in apart, on the plant or after harvest, resulting in the concentration of grape sugars to a minimum natural potential alcoholic strength of 18.00% vol.
and of which the minimum actual alcoholic strength is 13.50% vol.
The term “Imqadded” may be used 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 14.00% vol.
and of which the minimum actual alcoholic strength is 13.50% vol.
DOK “Superior” white and rosé wines must possess a minimum natural alcoholic content and a
minimum total alcoholic content in the wine put up for consumption of 12.00% vol.
whereas red wines must possess a natural alcoholic content and a minimum total alcoholic content in the wine put up for the consumption of 12.50% vol.
DOK “Riźerva” white wines must possess
a minimum natural alcoholic content of the wines of 12.00% vol.
and a minimum total alcoholic content of the wine put up for consumption of 12.00% vol.
DOK “RiŜerva” red wines must possess a
minimum natural alcoholic content of 12.50% vol. and a minimum total alcoholic content of the wine put up for consumption of 12.50% vol.
These wines must have a minimum ageing of twelve months in barrique and six months in the bottle before commercial release. Both typologies cannot be commercialized before twenty-four months have elapsed from the 1 st
of September of the vintage year.
They must be aged for a minimum of six months in the bottle before commercial release. If the mention “RiŜerva” is used on the wine label, it is obligatory also to specify the vintage year on the label.
For the elaboration of wine eligible for the mention of “Late Harvest” or “Vendemmia Tardiva” or “Vendage
Tardive” or “Imqadded” or “Passito”, as described in the DOK Wines Production Protocols Regulations, 2007 – Legal Notice 416 of 2007, any form of enrichment of the must or wine is prohibited except for the eventual possible addition, in the case of wines eligible for the mentions “Imqadded” and “Passito”, even after the 30 th November of each year, of grapes of the same harvest with a maximum sugar concentration of 60%.
Enrichment is also strictly prohibited for the elaboration of wines eligible for the mention of “Superior” and “Riźerva”.
For monovarietal wines the minimum natural alcoholic strengths (% vol.) are as follows:
White:
Chardonnay, Sauvignon blanc, Viogner, Insolia: 11.00% vol.;
Girgentina, Pinot bianco, Trebbiano, Chenin blanc, Vermentino, Moscato bianco, Moscato d'Alessandria, Moscato Giallo: 10.50% vol.;
Rosé:
Grenache and Ġellewģa: 10.50% vol.;
Cabernet sauvignon, Cabernet franc, Carmenère, Carignan, Lambrusco, Pinot noir, Petit Verdot, Tempranillo, Sangiovese, Montepulciano, Nero D'Avola: 11.00% vol.;
Merlot, Primitivo, Syrah: 11.50% vol.;
Red:
Cabernet sauvignon, Cabernet franc, Carmenère, Carignan, Grenache, Ġellewģa, Lambrusco, Pinot noir, Petit Verdot, Tempranillo, Sangiovese, Montepulciano, Nero D'Avola: 11.00% vol.;
Merlot, Primitivo, Syrah: 11.50% vol.
4 Demarcation of the geographical area:
The production region is the whole region of the island of Gozo.
5 Maximum yields:
White and monovarietal wines of this typology:
Chardonnay, Insolia, Sauvignon blanc, Viogner: 84,00 hl/ha, 12.000 kg/ha;
Girgentina, Pinot bianco, Trebbiano, Chenin blanc, Vermentino, Moscato bianco, Moscato d'Alessandria, Moscato giallo: 91,00 hl/ha, 13.000 kg/ha;
Rosé and monovarietal wines of this typology:
Grenache, Ġellewģa and Syrah: 91,00 hl/ha, 13.000 kg/ha;
Cabernet sauvignon, Cabernet franc, Carmenere, Carignan, Lambrusco, Pinot noir, Petit Verdot, Tempranillo, Sangiovese, Merlot, Montepulciano, Nero D'Avola, Primitivo: 84,00 hl/ha, 12.000 kg/ha;
Red and monovarietal wines of this typology:
Grenache, Ġellewģa, Cabernet sauvignon, Cabernet franc, Carmenere, Carignan, Lambrusco, Pinot noir, Petit Verdot, Tempranillo, Sangiovese, Merlot, Montepulciano, Nero D'Avola, Primitivo: 84,00 hl/ha,12.000 kg/ha;
Syrah: 91,00 hl/ha, 13.000 kg/ha.
The maximum yields expressed as kg/Ha are not a legal requirement. A coefficient of 0.7, which expresses the
average yield of grapes to wines has been utilised to translate the maximum yields, expressed as hl/ha to
kg/ha.
6 Wine grape variety or varieties:
White:
Chardonnay, Girgentina, Chenin blanc, Insolia, Pinot blanc, Sauvignon blanc, Trebbiano, Vermentino, Viogner, Moscato bianco, Moscato D'Alessandria, Moscato giallo.
Red and rosé:
Cabernet franc, Cabernet sauvignon, Ġellewģa, Merlot, Syrah, Carignan, Carmenere, Grenache, Lambrusco, Montepulciano, Nero D'Avola, Mourvedre, Petit Verdot, Pinot noir, Primitivo, Sangiovese, Tempranillo.
7 Link with the geographical area:
Gozo's climate is strongly influenced by the sea and is typically Mediterranean.
Winters are mild, with the occasional short chilly period brought about by the north and north-easterly winds from central Europe.
Summers are hot, dry and very sunny.
Day-time temperatures in summer are often mitigated by cooling sea breezes, but in spring and autumn a very hot Sirocco wind from Africa occasionally brings non-seasonal high temperatures and humidity.
The monthly mean air temperature ranges from 9.40° C (during the winter period) to 31.50° C (during the summer period).
August is on average the hottest month, February the coolest.
The annual pattern of the rainy winters is followed by the dry, generally rainless summers.
The average total
rainfall of the Maltese Islands is 553.1 mm.
The month with the highest precipitation is December, amounting to 17.30% of the total annual precipitation.
The summer period between June and August represents barely 2% of the total rainfall.
The period October-December accounts for around 65% of the total annual precipitation.
The soil in the island of Gozo is mostly clay soil (carbonate raw soil) with some small areas consisting of
other soil types, such as a sandy soil found in the Ramla Valley of Gozo.
These soils are rarely deeper than one meter and are slightly to moderately alkaline (pH between 7.3 and 8.5).
The underlying rock is mostly friable, porous limestone, which the roots can penetrate to access water.
In the past, most vineyards were planting in these clay soils, especially the traditional goblet type, non-irrigated vineyards.
The higher clay content of the soils in Gozo, when compared to Malta, represents a cooler environment for the vine roots than sandy or loamy soils, which results in a lower pH of Gozitan wines.
The island of Gozo also exhibits a much higher salinity than the island of Malta.
This is due to the relative small size of the island and the cliff topography situated in coastal areas, which happens to be the direction of the prevailing winds, which causes the spray of waves hitting the cliffs during storms to be carried inland.
In addition, Gozo is characterised by a landscape that is hilly in comparison with Malta, especially on the north coast, where most of the vineyards in Gozo are situated.
These hills form an array of valleys, most of which open towards the sea and possess a cooler and particular microclimate, sometimes unique to each valley.
Together, these factors result in wine grapes in Gozo, generally maturing up to a week later than their varietal counterparts cultivated in Malta and in wines whose flavours are enhanced and which possess good structure and
balance, whilst lacking a harsh acidity.
In particular the wines retain a good pH and total acid level even in the case of very mature grapes.
8 Applicable requirements:
DOK “GOZO” wines are subject to the following requirements:
a. Four times a year, the Viticulture and Oenology Unit within the Ministry for Resources and Rural Affairs collects wine samples from Gozitan producers for analytical and organoleptic certification, to a certified laboratory and tasting panel, appointed by the same Ministry.
b. Wines that are certified to be in conformity with PDO status are assigned banderols that bear a control number. These banderols are issued by the Viticulture and Oenology Unit.
The control number is obligatory and consists of three letters and a serial number.
The first two letters, MT identify Malta as the country of origin, whereas the third letter represents the lot of banderols.
PDO wines must possess a banderol emitted by the Viticulture and Oenology Unit, in order to be placed on the market.
9 Checks:
Authority verifying compliance with the provision of the product specification:
Viticulture and Oenology Unit
Agriculture Directorate
Ingieret Road,
Għammieri, MRS 3300
Malta
Tel: +356 2950 4192/4235
E-mail: claudette.gambin@gov.mt
Duties of the authority:
To carry out checks in wineries during the harvest to verify conformity of the grapes to the requirements for PDO classification in accordance with the DOK Wine Production Protocols Regulations, 2007 – Legal Notice 416 of 2007.
To carry out organoleptic and analytical testing for products covered by a PDO.
To collect, check and store applications and approval certificates for PDO wines.
To assign banderols to PDO wines – PDO wines must possess a banderol emitted by the Viticulture and Oenology Unit, in order to be placed on the market.
To carry out an annual verification in accordance with the product specification that is a combination of sampling and random checks.
MALTESE ISLANDS
I.Ğ.T.
PRODUCT SPECIFICATION - “MALTESE ISLANDS”/”OF THE MALTESE ISLANDS”
DECEMBER 2011
1
Name to be protected:
“MALTESE ISLANDS” or “OF THE MALTESE ISLANDS”
2
Description of the wine:
Red, white and rosé wines are produced following established norms for the production region.
Analytical characteristics:
Minimum natural alcoholic strength by volume and minimum total alcoholic strength by volume:
White and rosé wines (with the exception of white and rosé wines obtained from Girgentina and Ġellewģa grapes):
a minimum natural alcoholic strength by volume of 10.00% vol. and a
minimum total alcoholic strength by volume of 10.50% vol. ģ
Red wines (with the exception the Ġellewģa monovarietal typology):
a minimum natural alcoholic strength by volume of 10.50% vol.
and a minimum total alcoholic strength by volume of 11.00% vol.
Wines obtained from Girgentina and Ġellewģa grapes:
a minimum natural alcoholic strength by volume of 9.50% vol.
for all wine typologies except the “Liqueur” wine typology.
The Ġellewģa monovarietal typology:
a minimum total alcoholic strength by volume of 10.50% vol.
Maximum volatile acidity:
1.20 g/l for red wines and
1.00 g/l for white and rosé wines.
3
Specific oenological practices:
The GI “MALTESE ISLANDS” may be complemented with the specification
“Novello”,
“Frizzante”, “Semi- sparkling” or “Aerated Semi-Sparkling”
“Liqueur Wine”
under the conditions established in the I.Ġ.T. Wines Production Protocols Regulations, 2007 – Legal Notice 167 of 2007 and, where applicable, as defined in Annex IXb of Council Regulation (EC) 1234/2008.
A monovarietal mention may be used if the said wine contains a minimum of 85% of the grape variety to be mentioned.
The remaining 15% may be derived from non-aromatic grapes having the same I.Ā.T. typology.
4
Demarcation of the geographical area:
The production region comprises the whole region of the Maltese Islands with the exclusion of the harbour
area in the Island of Malta as detailed in Annex I of the I.Ġ.T. Wines Production Protocols Regulations, 2007 – Legal Notice 167 of 2007.
The harbour area is defined in Annex III of the same Regulation.
5
Maximum yields:
All varieties used in the white and rosé typologies with or without a monovarietal mention:
125,00 hl/ha, 17.900 kg/ha;
All varieties used in the red typologies with or without a monovarietal mention:
120,00 hl/ha, 17.100 kg/ha.
The maximum yields expressed as kg/Ha are not a legal requirement.
A coefficient of 0.7, which expresses the average yield of grapes to wines has been utilised to translate the maximum yields, expressed as hl/ha to kg/ha.
6
Wine grape variety or varieties:
I.Ġ.T. “MALTESE ISLANDS” wines are produced from grapes harvested in the whole region of the Maltese Islands with the exclusion of the harbour area in the Island of Malta, as described in article 3 of the I.Ġ.T. Wines Production Protocols Regulations, 2007 – Legal Notice 167 of 2007.
The red, white and rosé typologies may be obtained from one or more of the grape varieties listed in the Classification of Vine Varieties (Production of Wine Grapes) Regulations, 2006 – Legal Notice 188 of 2006.
7
Link with the geographical area:
The climate of the Maltese Islands is typically Mediterranean and is much influenced by its surrounding sea.
The monthly mean air temperature ranges from 12.40° C (during the winter period) to 26.30° C (during the summer period).
The highest average daily temperatures are usually recorded in July whereas the lowest are recorded in February. The annual pattern of the rainy winters is followed by the dry, generally rainless summers.
The average annual rainfall of Malta and Gozo is around 577 mm.
The month with the highest precipitation is December, amounting to 20.30% of the total annual precipitation.
The summer period between June and August represents barely 2,00% of the total rainfall.
The period October-December amounts to almost 51,00% of the total annual precipitation, followed by the periods January till March and April till September, representing 35% and 14% of the total precipitation respectively.
The average annual rainfall in Gozo is generally (10% to 15%) higher than that in Malta.
The mean annual wind speed is 8.8 knots (nautical mile per hour) or 16.3 km/hr.
However, there is considerable variation in the monthly averages.
The most common wind direction is northwesterly which blows on an average of around 20.7% of the days in a year. Next in frequency are winds blowing from the West.
These two main winds are cool and dry and help in keeping summer temperatures in check.
The soil of Malta and Gozo is calcareous, ranging from slightly to markedly alkaline.
Soil types range from sandy to loam to clay.
The depth of the soil and soil material is very variable but is in general rarely deeper than one meter.
The underlying rock is mostly friable, porous limestone, which the roots can penetrate to access water.
The soil in the area of the South of Malta, stretching from Wied Il-Għajn all the way round to śurrieq, is mainly composed or “Terra Rossa” Soil.
This is generally the most fertile soil on the island but has the disadvantage of being quite shallow (30cm to 40 cm). The central part of the island is generally Xerorendzina Soil (known also as “Bajjad” locally), or a mixture of Xerorendzina Soil (Bajjad) and Clay soil (Carbonate Raw Soil).
This soil is generally of good depth (50cm to 100cm). However, being calcareous in nature, in certain areas where the “Bajjad” type is predominant, the amount of active lime in this type of soil may have adverse effects on the nutrient uptake of the vines.
Notwithstanding the above, today, with the easy availability of irrigation systems, a large number of vineyards have been planted very successfully in the central part of Malta which is dominated by the Xerorendzina (Bajjad) type of soil.
The northern side of Malta, including most of Gozo, is clay soil (Carbonate Raw Soil). In the past, most vineyards in these areas, especially the traditional (goblet type) non-irrigated vineyards, were planted specifically in this type
of soil.
The combination of soil, climate and environment (salty due to sea proximity) gives well-structured white wines and intensely coloured (depending on variety) red wines.
Properly harvested and processed red wines are characterized by sweet tannins and high alcohol levels of ca. 13,00% or more.
The soil in the island of Gozo is mostly clay soil (carbonate raw soil) with some small areas consisting of other soil types, such as a sandy soil found in the Ramla Valley of Gozo.
These soils are rarely deeper than one meter and are slightly to moderately alkaline (pH between 7.3 and 8.5). The underlying rock is mostly friable, porous limestone, which the roots can penetrate to access water.
In the past, most vineyards were planting in these clay soils, especially the traditional goblet type, non-irrigated vineyards.
The higher clay content of the soils in Gozo, when compared to Malta, represents a cooler environment for the vine roots than sandy or loamy soils, which results in a lower pH of Gozitan wines.
The island of Gozo also exhibits a much higher salinity than the island of Malta.
This is due to the relative small size of the island and the cliff topography situated in coastal areas, which happens to be the direction of the prevailing winds, which causes the spray of waves hitting the cliffs during storms to be carried inland.
In addition, Gozo is characterised by a landscape that is hilly in comparison with Malta, especially on the north coast,
where most of the vineyards in Gozo are situated.
These hills form an array of valleys, most of which open towards the sea and possess a cooler and particular microclimate, sometimes unique to each valley.
Together, these factors result in wine grapes in Gozo, generally maturing up to a week later than their varietal counterparts cultivated in Malta and in wines whose flavours are enhanced and which possess good structure and balance, whilst lacking a harsh acidity.
In particular the wines retain a good pH and total acid level even in the case of very mature grapes.
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Applicable requirements:
I.Ġ.T. “MALTESE ISLANDS” wines are subject to the following requirements:
a. Four times a year, the Viticulture and Oenology Unit within the Ministry for Resources and Rural Affairs collects wine samples from producers for analytical certification, to a certified laboratory, appointed by the same Ministry.
b. Wines that are certified to be in conformity with PGI status are assigned banderols that bear a control number. These banderols are issued by the Viticulture and Oenology Unit.
The control number is obligatory and consists of three letters and a serial number.
The first two letters, MT identify Malta as the country of origin, whereas the third letter represents the lot of banderols.
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Checks:
Authority verifying compliance with the provision of the product specification:
Viticulture and Oenology Unit
Agricultural Directorate
Ingieret Road,
Għammieri, MRS 3300
Malta
Tel: +356 2950 4192/4235
E-mail: claudette.gambin@gov.mt
Duties of the authority:
To carry out checks in wineries during the harvest to verify conformity of the grapes to the requirements for PGI classification in accordance with the I.Ġ.T. Wine Production Protocols
Regulations, 2007 – Legal Notice 167 of 2007.
To carry out analytical testing for products covered by a PDO.
To collect, check and store applications and approval certificates for PGI wines.
To assign banderols to PGI wines – PGI wines must possess a banderol emitted by the Viticulture and Oenology Unit, in order to be placed on the market.
To carry out an annual verification in accordance with the product specification that is a combination of sampling and random checks.
