Wine Law

218 WINE LAW legislative framework that would specify winemaking technologies that respect the environment and the consumer for the organic wine production 21 . The new measures and their justification provided for in this regulation are reflected in its recitals. 1) Some products and substances are used as additives and technological aids in oenological practices under Commission Regulation (EC) No 606/2009 of 10 July 22 laying down certain detailed rules for implementing Council Regulation (EC) No 479/2008. Those products and substances come from raw materials of agricultural origin, possibly available on the market in their ecological variant; so, in order to promote an increase in its demand in the market, preference should be given to the use of additives and technological aids derived from ecologically grown raw materials (Recital 4). 2) In the EU, the practices and techniques for wine production are established in Regulation (EC) No 1234/2007 and its applicable provisions, included in Regulation (EC) No 606/2009 and Commission Regulation (EC) No 607/2009 of 14 July 23 , which, in turn, establishes certain provisions for the application of Regulation (EC) No 479/2008, regarding designations of origin and protected geographical indications, to the labelling and presentation of certain vitivinicultural products. The use of these practices and techniques in the production of organic wine may not comply with the objectives and principles set out in Regulation (EC) No 834/2007, and, in particular, with the specific principles applicable to the transformation of organic food (art. 6); consequently, specific restrictions and limitations had to be established for certain oenological practices and processes (Recital 5). 3) Concerning, more specifically, sulphites, the ORWINE study results show that organic wine producers in the EU have already managed to reduce the level of sulfur dioxide in wines made with organic grapes compared to the maximum content authorised for non-organic wines. Therefore, it is appropriate to set a specific maximum sulfur dioxide content for organic wines, which should be lower than the authorised level for non-organic wines. The required amounts of sulfur dioxide depend on the different categories of wine and on certain intrinsic characteristics of the wines, especially the sugar content, which must be taken into account when 21 Source : http://itab.asso.fr/programmes/orwine.php ( accessed on 12 August 2020). 22 DOUE 24 July 2009. 23 DOUE 24 July 2009.