Wine Law

9 oenological practices by virtue of Commission Regulation (EC) No. 606/2009, of 10 July 24 , which establishes certain provisions for the application of Regulation (EC ) No 479/2008 of the Council, come from raw materials of agricultural origin. In this case, these raw materials may be available on the market in their ecological variant; and 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 rawmaterials (Recital 4). 2 nd ) In the European Union, the practices and techniques for the production of wine are established in Regulation (CE) nº 1234/2007 and its applicable provisions, included in Regulation (CE) nº 606/2009 and in Regulation (CE) No. 607/2009 of the Commission, of 14 July 25 , which establishes certain provisions for the application of Regulation (EC) No. 479/2008, with regard to designations of origin and protected geographical indications, to the labeling 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, mentioned in Article 6 of the aforementioned Regulation, and therefore specific restrictions and limitations had to be established for certain oenological practices and processes (Recital 5). 3 rd ) With regard more specifically to sulphites, the results of the ORWINE study show that organic wine producers in the Union have already managed to reduce the level of sulfur dioxide in wines made with organic grapes compared to the maximum content authorized 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 authorized level for non-organic wines. The amounts of sulfur dioxide required 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 establishing the maximum sulfur dioxide content for organic wines. However, extreme atmospheric conditions can cause difficulties in certain wine-growing areas that make it necessary to use additional 24 DOUE 24/07/2009. 25 DOUE 24/07/2009.