Wine Law

particular characteristics that denote quality, the method of cultivation (for example, the planting distances with 4,000 vines per hectare) and the pruning systems restricted to Cane and/or Spur pruning not to modify the relative characteristics of the grape. It also contemplates certain provisions for QWPSR, identifying the relative grape varieties to be harvested within a given locality which is formally coded. Needless to say, overproduction is strictly prohibited. Not only are there certain restrictions as to how many vines are to be planted per hectare, but there are also benchmarks to be maintained concerning the percentage of alcoholic strength. Likewise, the varieties such as mono-varietal wines produced from Chardonnay and Sauvignon Blanc is set at a minimum of 11.0%; for Pinot Bianco and Moscato Bianco is 10.5%; for Grenache and Syrah is 10.5%; for Cabernet Sauvignon and Cabernet Franc is 11.00%; and for the two endemic grapes, Ġellewża and Girgentina, the minimum percentage of alcoholic strength is set at 10.0%. By way of exception, these parameters are not applicable for quality sparkling wines (hereinafter QSWPSP), making use of the Methode Tradionelle or the Methode Classique , in that the minimum natural alcoholic percentage strength is set at 10.0%. This applies to specific grape varieties such as Chardonnay, Pinot Noir and Girgentina and Ġellewża. This Subsidiary Legislation provides further controls on any compulsory ageing, ageing in barriques, bottling and ageing in bottles (all deemed to be part of the vinification operations), which must be carried out within the territory of the region of production, that is, the whole region of the Maltese Islands. Moreover, the production of wine-making is expected to be produced “ in conformity with European Community and National Laws .” 21 . There are specific detailed provisions related to certain information to be carried on the label, including the font to be adhered to, such as on the methods of grape-processing (i.e. “fermented in oak barrels”, “ passito ” and “ imqadded ”), the methods of vinification and ageing (i.e. “oak matured” and “aged on lees”, better known as “ eleve sur lies ”) and the use of adjectives such as “superior” and “ riżerva ”. There are also specifc criteria for the time before being ready to sell, for example, that for white typologies: the wine cannot be commercialised before 24 months and bottle-aged for a minimum of 6 months; whilst, in the case of red typologies, the wine cannot also be commercialised before 24 months, with a minimum ageing of 12 months in the barrique and bottle-aged for a minimum of 12 months, the use of by the 21 Ibid, Schedule 1, Article 7.2.