Wine of Origin Scheme |
4. Liquor product to which Scheme applies
5. Authority for the indicationof certain particulars
6. Defining of areas of production
6A. Registration of units for production of single vineyard wine
6B. Registration of units for the production of estate wine
7. Conditions for certification
8. Requirements for estate wines
8A. Requirements for single vineyard wines
9. Requirements for wines of orgin
10. Requirements for cultivar wines
11. Requirements for vintage wines
12. Requirements for special late harvest wines
13. Requirements for noble late harvest wines
14. Requirements for blance de noir wines
14A. Requirements for wines from naturally dried grapes
14B. Requirements for Cape white
14C. Requirements for Cape ruby
14D. Requirements for Cape tawny
14E. Requirements for Cape dated tawny
14F. Requirements for Cape late bottled vintage
14G. Requirements for Cape vintage
14I. Requirements for amontillado
14K. Requirements for pale dry
14L. Requirements for pale cream
14M. Requirements for medium cream
14N. Requirements for full cream
14O. Requirements for skin macerated white
14P. Requirements for extended barrel aged white/gris
14Q. Requirements for natural pale/non-fortified pale
14R. Requirements for methode ancestrale
14S. Requirements for alternative whit/rose/red
14T. Requirements for sun wine
14U. Requirements for alcohol free wine
14V. Requirements for de-alcoholised wine
14W. Requirements for low alcohol wine
17. Addition and removal of substances and application of treatments
19. Transfers between premises
20. Combination and blending of must, sweet reserve and wine
21. Requirements relating to containers
23. Requirements relating to labels
25. Provisional approval of wine
29. Directives relating to the recording of particulars
30. Termination of participation in Scheme