1 MCC proposal s 
 
The M éthode Cap Classique Producers' Association has submitted the attached (A NNEX  A) proposals 
regarding the requirements for M éthode Cap Classique sparkling wine going forward.  
 
In essence, as from 2023 harvested grapes, Méthode Cap Classique sparkling wine will be a separate 
class with its own requirements apart from Sparkling Wine according to the traditional method. The 
requirements for the latter will remain unchanged but will at that time no longer be able to use the 
designation M éthode Ca p Classique  or MCC . In addition , a new class - Méthode Cap Classique with 
Extended Lees Aging  - is proposed.  
 
2 Proposed amendments to the requirements for Cider  
 
Currently the Regulations under the Liquor Products Act stipulate that up to 25 % of  a cider may consist 
of pear juice or perry.  
 
A proposal has been tabled that the 25 % also be allowed to be grape juice or an alcoholic fruit beverage 
derived solely from grape juice. The proposal does not seem to be contrary to international standards.  
 
3 Spirit Aperitif  
 
Currently this class of spirit -based liquor is known as spirit cocktail with the permissible alternative name 
of spirit aperitif. It has a minimum alcohol content of 24 %, but no maximum alcohol content, and 
requires a sugar content of at least 75 gram per litre.  
 
This class has become a catch all cat egory  for both imported and local products , resulting in spirit 
aperitifs  beIng passed of f as spirit  classes  (like a brandy or a rum) , both in packaging and in taste . Some 
with spirit  flavourings (like a brandy flavouring)  and other flavourings  and most displayed with spirits at 
retail  and online  outlets. This has not only made application of this legislation by DALRRD difficult but 
has been misleading and confusing to the consumer. Despite the required minimum sugar content, the 
distinction bet ween a spirit and a spirit aperitif has become blurred.  
 
As a result , the proposal is to do away with a single, all -encompassing spirit aperitif class and replace it 
with existing, defined spirits  classes  to which is added herbs, natural extracts of herbs, other flavourings 
of vegetable origin or flavourings which are  nature -identical  (exclud ing spirit flavourings) , egg, milk , 
sugar of plant origin  or water.  Thus, for example, brandy must form the basis of a "brandy aperitif", rum 
the basis of a "rum aperitif", vodka the basis of a "vodka aperitif", and so on.  Any one of the following 
existing  spirit classes can form the basis of the new spirit aperitif class: grape spirit, 100 % agave, husk 
spirit, premium husk spirit, pot still brandy, brandy, vintage brandy, whisky, malt whisky, blended 
whisky, cane spirit, rum, compound gin, infused gin, di stilled gin or vodka . 
 
The new spirit aperitif ("cocktail" no longer  to be  used) class will not have a minimum sugar content. To 
ensure a clear distinction between a spirit aperitif and spirit, the former will have a maximum allowed 
alcohol content of 30 % and the "spirit" (or the name of the spirit concerned) must always be use d in 
conjunction with "aperitif" – for example  "spirit aperitif" or  "brandy aperitif" or "rum aperitif".  
 
As a result of above -mentioned, provision will be made (see below) for certain flavoured/spiced spirits, 
like spiced rum and absinthe.  
 
Provision is m ade for the phasing out of current products over a period of about 4 years – until 31 
December 202 5. 
 
 4 Absinthe  
 
At present absinthe is sold as a spirit aperitif. With the proposed maximum alcohol content for a spirit 
aperitif this will no longer be pos sible. Consequently, absinthe as a class of spirit is proposed. The 
specifics, following international standards, are set out in ANNEX B hereto.   
 
5 Flavoured/Spiced Rum  
 
 Another spirit which has been camouflaging as a spirit aperitif. It is now proposed that natural 
flavourings and honey be allowed to be added to rum. These additives together with any sugar added, 
may not increase the sugar content of the final product to more than 15 gram per litre.  
 
 Spiced rum must still have a discernible rum taste as opposed to a distinctive rum taste for the 
"unflavoured" product.  
 
As is currently the case in respect of flavoured vodka, to avoid misleading the consumer, the following  
labelling requirement will apply:  
 
"If rum is flavoured, the word "rum" shall only be used on any label if it is used in conjunction with 
and in letters of the same colour, type and size as the name or names of the flavouring or 
flavourings and the word " flavoured" or, if that is the case, "infused": Provided that - 
 
(i) the names of such flavourings may be substituted by a collective name for such 
flavourings; and  
 
(ii) if rum is spiced, the name or names of such spice or spices and the word "flavoured" 
or "infused" may be replaced by the word "spiced". ". 
 
6 Gin classes  
 
Gin has exploded over recent years. Unfortunately, not always following the correct route. To rectify 
this and on account of the proposed new spirit aperitif requirements, and in line with international 
legislation, 3 classes of gin are proposed.  
 
Please see ANNEX C hereto for the specifics of this proposal.  
 
7 100 % Agave  
 
A new spirit class necessitated by the spirit aperitif proposal but also overdue to be a separate class.  
 
ANNEX D hereto gives the necessary details.  
 
8 Rosé from white wine aged in wooden casks, previously used to age red wine  
 
A new wine class proposed at the request of producers. Please see ANNEX E for details.  
 
9 Rules regarding low in alcohol,  extra light  and the like  
 
 The guidelines  regarding the use of terms such as "lower in alcohol", "light" and "lite" ha ve recently been 
incorporated into the Regulations. This has given rise to difficulties in the application and interpretation 
of the use  of terms such as "low in alcohol", "extra light" and the like. To solve this, using the maximum 
alcohol content of the class "Low in Alcohol wine" as criterium, the following regulation is proposed 
(new regulation in red):  
 No person shall - 
  
(1) in connection with the sale of wine indicate that such wine is – 
 
(a) lower in alcohol, light, lite or the like, unless that wine has an actual alcohol content 
of no more than 10 per cent; and  
 
(b) low or very low in alcohol, extra light, ultra light, extra lite, ultra lite or the like, unless 
that wine has an actual alcohol content of no more than 4.5 per cent : Provided that 
the board or the administering officer, as the case may be, may until 31 De cember 
2025 allow wine not complying with this provision.  
 
Stock, not complying with this new regulation, will be allowed to be phased  out. 
 
10 List of grape varieties allowed for wine production  
 
 The Wine and Spirit Board and the administering officer of the Liquor Products Act have approved the 
use for wine production of several grape varieties and have also given permission for the indication of 
synonyms for some grape varieties. Table 1 of the Regulations ha s been updated accordingly. See ANNEX 
F – new varieties and new synonyms are shown in red.  
  
11 Descriptors for pot still brandy (Cape brandy) and vintage brandy  
  
It is proposed to codify the use of the descriptors "VS", "VSOP", "XO" and "XXO" for above -mentioned 
products as follow:  
 
VS = 3 years of  oak maturation  required  
VSOP = 4 years of oak matu ration  required  
XO = 10 years of oak maturation  required  
XX0 = 14 years of oak maturation  required  
 
12 List Calcium tartrate as an approved additive to wine  
 
Proposed, after considering international standards and safety factors, that Calcium tartrate be added 
to the Regulations for use as an additive to wine.  
 
13 Use of "mezcal"  
 
"Tequila" may not be used in South Africa unless such use is in compliance with  the official Mexican 
standard. It is proposed that the same should apply to the use of "mezcal".  
 BOTTLE FERMENTED SPARKLING WINE PROPOSALS  
Current provisions in black, proposals in red, notes in green  
Class  Specific requirements  
16. Bottle -fermented sparkling  1. The second alcoholic fermentation shall occur solely in a bottle.  
wine  2. The duration of fermentation in the bottle, including the period during which the 
product lies on the lees, shall be at least 60 days.  
  3. The total duration of the production process including the period of maturation, shall 
be at least nine three  months calculated from the commencement or the second 
alcoholic fermentation.  
  4. The separation of the lees shall be done by means of the transverse filtration method 
with the application of counter pressure, or by means of “degorgement”.  
  5. The carbon dioxide in the bottle in which the product is sold shall originate solely 
from the second alcoholic fermentation.  
  6. See notes 1  and 2. 
17. Sparkling wine according 
to the traditional method      1. The second alcoholic fermentation shall occur solely in the bottle in which the 
product is to be sold.  
       2. The product shall remain in contact with the lees in such bottle for a continuous 
period of at least nine months calculated from the commencement of the second 
alcoholic fermentation.  
  3. The separation of the lees shall he done by means of “degorgement”.  
  4. The carbon dioxide in the bottle in which the product is sold shall originate solely 
from the second alcoholic fermentation.  
  5. If it is intended to sell the product in bottles with a capacity of more than 1,5 litres or 
less than 750 ml, the administering officer may on application grant permission  for a 
departure from the requirements set out in paragraphs 1 and 2 above.  
  6. See notes 1  and 2. 
Currently "M éthode Cap Classique sparkling wine" is a permissible alternative class designation for this class. For 
the product made from grapes of the 202 3 harvest and beyond it will no longer be the case. "M éthode Cap 
Classique"  and "MCC"  will be reserved for the new proposed classes below.  
17A. Méthode Cap Classique  
sparkling wine  1. The grapes for this product shall be whole bunch pressed  if made from grapes of 
the 2023 harvest and beyond . 
          2. The second alcoholic fermentation shall occur solely in the bottle in which the 
product is to be sold.  
          3. If made from grapes of  the 202 2 harvest  and before  the product shall remain in 
contact with the lees in such bottle for a continuous period of at least nine 
months calculated from the commencement of the second alcoholic 
fermentation.  
 4. If made from grapes of the 202 3 harvest and beyond  the product shall remain in 
contact with the lees in such bottle for a continuous period of at least twelve  
months calculated from the commencement of the second alcoholic 
fermentation.  
 5. The separation of the lees shall he done by means of “ degorgement”.  
 6. The carbon dioxide in the bottle in which the product is sold shall originate 
solely from the second alcoholic fermentation.  
 7. If it is intended to sell the product in bottles with a capacity of more than 1,5 
litres or less than 750 ml, the administering officer may on application grant 
permission for a departure from the requirements set out in paragraphs 2 and 3 
or 4 above.  
 8. If made from grapes of the 202 3 harvest and beyond the product may only be 
sold if it has been certified.  
 9. See notes 1 , 2 and 3 . 
"MCC sparkling wine" will be a permissible alternative class designation for this class.  
 
 
 BOTTLE FERMENTED SPARKLING WINE PROPOSALS  
Current provisions in black, proposals in red, notes in green  
Class  Specific requirements  
17B. Méthode  Cap Classique        
 sparkling wine  with  1. This product shall only be produced from one or more of the following cultivars: 
Chardonnay, Pinot Noir and Pinot  Meunier .  
Extended Lees Aging  2. The grapes for this product shall be whole bunch pressed.  
 3. 
 The second alcoholic fermentation shall  occur solely in the bottle in which the 
product is to be sold . 
 4. The product shall remain in contact with the lees in such bottle for a continuous 
period of at least thirty six months calculated from the commencement of the 
second alcoholic fermentation.  
 5. The separation of the lees shall he done by means of “ degorgement”.  
 6. The carbon dioxide in the bottle in which the product is sold shall originate 
solely from the second alcoholic fermentation.  
 7. If it is intended to sell the product in bottles with a capacity of more than 1,5 
litres or less than 750 ml, the administering officer may on application grant 
permission for a departure from the requirements set out in paragraphs 3 and 4 
above.  
 8. The product may only be sold if it has been certified.  
 9. See notes 1, 2 and 3.  
Permissible alternative class designation for this class will be: "  Méthode Cap Classique sparkling wine  ELA", 
"MCC sparkling wine with Extended Lees Aging", "MCC sparkling wine ELA", "Extended Lees Aging M éthode 
Cap Classique sparkling wine", "Extended Lees Aging MCC sparkling wine", "ELA M éthode Cap Classique 
sparkling wine" , "ELA MCC sparkling wine"  or "M CC ELA sparkling wine" . 
 
Notes  
  
1.  (a) The pressure in a container in which the product is sold shall be more than 300 kPa.  
  
(b) The product shall not also be wine of a class specified in item 1, 2, 3 or 4.  
  
2.  (a) Written notice of the intended initiation of the second alcoholic fermentation shall be furnished to the 
administering officer  and, if the product is on record to be certified, the board  to reach him them  at least 
three working days beforehand.  
  
(b) Full records of all processes in connection with the production of the product shall be kept to the satisfaction 
of the administering officer  and, if the product is on record to be certified, the board . 
 
3. Written notice of the intended commencement of the whole bunch pressing of the grapes shall be furnished  to 
the board to reach the board at least one working day beforehand.  ANNEX B  
ABSINTHE  
 
1. DEFINITION   
 
 Requirements for absinthe  
 
Absinthe shall - 
 
(a) be produced by - 
 
(i) the distillation of any fermented harmless vegetable article with or over common 
wormwood ( Atemisia absinthium  L.), anise ( Pimpinella anisum ) in seed form and other 
natural flavourings;  
 
(ii) the redistillation of a spirit with or over common wormwood ( Atemisia absinthium  L.), 
anise ( Pimpinella anisum ) in seed form and other natural flavourings; or  
 
(iii) the admixing of the distillates referred to in subparagraphs (i) and (ii);  
 
(b) have a predominant taste and aroma characteristic of absinthe;  
 
(c) contain at least 20 mg of thujone per litre of the final product ; and  
 
(d) have an alcohol content of at least 45 per cent.  
 
2. ALLOWED ADDITIVES  
 
Bentonite  
Caramel - may not contain more than 50 000 mg/l.  
Carbon dioxide  
Charcoal  
Filtering aids of inert material  
Flavourings of plant origin , but not extracts or essences thereof  – may not increase the sugar content 
of the final product, calculated as reducing sugar, to more than 35 g/l.  
Gelatine  
Honey  - may not increase the sugar content of the final product, calculated as reducing sugar, to more 
than 35 g/l.  
Potassium ferrocyanid e – to remove heavy metals and only on application.  
Silica Sol  
Sugar of plant origin - may not increase the sugar content of the final product, calculated as reducing 
sugar, to more than 35 g/l.  
Tannin  
Wood  
 
 
 
 
 
 
 3. RESTRICTED SUBSTANCES  
 
RESTRICTED SUBSTANCES IN LIQUOR PRODUCTS  
 
Name of 
substance  Maximum extent to which substance may be contained (mg/l)  
1 2 
Arsenic  0,2 
Boron  80,0, calculated as boracic acid  
Bromine  1,0 
Cadmium  0,015  
Copper  4,0 
Fluorine  1,7 
Lead  0,3,  
Mercury  0,05  
Methanol  See note 1  
Selenium  1,0  
Tin  250,0  
Zinc  5,0 
  
Notes:  
  
Spirits other than husk spirit, premium husk spirit and an unspecified spirit referred to in regulation 23(d) 
shall contain no more than 2000 mg of methanol per litre of absolute alcohol.   
 
 ANNEX C 
GIN CLASSES  
 
1. DEFINITIONS  
 
Requirements for compound gin (May be called just "gin" until 31 December 202 5 – to phase out 
current products)  
 
Compound gin shall - 
  
(a)  be produced by flavouring a spirit  with juniper berries , and other natural or nature -identical 
flavourings or extracts thereof;  
  
(b)  have a discernible taste and aroma characteristic of juniper; and  
 
(c) have an alcohol content of at least 43 per cent.  
  
Requirements for infused gin  
 
Infused gin shall - 
 
(a) be produced by macerating juniper and other natural flavourings in a spirit;  
 
(b) have a predominant taste and aroma characteristic of juniper; and  
 
(c) have an alcohol content of at least 43 per cent.  
 
Requirements for distilled gin  (May be called Lon don gin or London dry gin if the sugar content of the 
final product, calculated as reducing sugar, is not more than 0,1 g/l)  
 
Distilled gin shall - 
 
(a) be produced by - 
 
(i) the distillation of any fermented harmless vegetable article with or over juniper ber ries 
and other natural flavourings;  
 
(ii) the redistillation of a spirit with or over juniper berries and other natural flavourings; or  
 
(iii) the admixing of the distillates referred to in subparagraphs (i) and (ii);  
 
(b) have a predominant taste and aroma characteristic of juniper;  
 
(c) be clear with no colour; and  
 
(d) have an alcohol content of at least 43 per cent.  
 
2. ALLOWED ADDITIVES  (colourant s listed at the end  – only allowed for compound gin ) 
 
Bentonite  
Caramel – only for  compound  gin to a maximum of  50 000 mg/l.  
Carbon dioxide  
Charcoal  Edible and consumable decorative flakes, glitter and dust for compound gin only  
Filtering aids of inert material  
Flavourings of plant origin, but not extracts or essences thereof – for infused and distilled gin – may 
not increase sugar content to more than 1 g/l for distilled gin and 15 g/l for infused gin.  
Flavourings of plant origin or extracts thereof – only for c ompound gin  
Flavourings that are nature -identical or extracts thereof – only for compound gin  
Gelatine  
Honey   - only for compound gin  and infused gin  and, in the case of infused gin,  may not increase the 
sugar content of the final product, calculated as reducing sugar, to more than 15 g/l.  
Potassium ferrocyanide – to remove heavy metals and only on application  
Silica Sol  
Sugar of plant origin - may not increase the sugar content of the final product, calculated as reducing 
sugar, to more tha n 15 g/l  for infused  gin and 1 g/l for distilled gin . 
Tannin – only for compound gin  
Water  
Wood – not allowed for distilled gin  
 
Allura red AC C.I. 16035  – only for compound gin to a maximum of 100 mg/l  
Anatto extract C.I. 75120  - only for compound gin to a maximum of  100 mg/l  
Azorubine or Carmoisine C.I. 14720  - only for compound gin to a maximum of  100 mg/l  
Beetroot red or Betanin  - only for compound gin to a maximum of  30 mg/l  
Brilliant blue FCF C.I. 42090  - only for compound gin to a maximum of 200 mg/l  
Carotenes – only for compound gin  
Chlorophyll C.I. 75810  - only for compound gin to a maximum of  30 mg/l  
Cochineal, Carminic acid or Carmine C.I. 75470  - only for compound gin to a maximum of  200 mg/l  
Curcumin C.I. 75300  - only for compound gin to a maxim um of  200 mg/l  
Erythrosine BS C.I. 45430  - only for compound gin to a maximum of  200 mg/l  
Green S, acid brilliant green BS or lissamine green C.I. 44090  - only for compound gin to a maximum of 
100 mg/l  
Lycopene C.I. 75125  - only for compound gin to a maximum of 200 mg/l  
Ponceau 4R or Cochineal red A  C.I. 16255  - only for compound gin to a maximum of  200 mg/l  
Quinoline yellow C.I. 47005  - only for compound gin to a maximum of 100 mg/l  
Sunset yellow FCF or Orange yellow S C.I. 15985  - only for compound gin to a maximum of  200 mg/l  
 
3. PERMISSIBLE ALTERNATIVE CLASS DESIGNATION S 
  
Compound gin  and infused 
gin Gin until 31 December 202 5 
Distilled gin  Gin; London gin or London dry gin if the sugar content of the final 
product, calculated as reducing sugar, is not more than 0,1 g/l  
 
Take into consideration that all the gin classes will comply with the "compound gin" definition and can 
be called "gin" until 31 December 202 5. Thereafter only distilled gin can be called "gin" only.  
 
4. AN ADDITIONAL  LABELLING PROVISION   
 
The word "gin" shall not be used on its own anywhere on a label unless it is used as  or as  part of the 
full class designation or full permissible alternative class designation concerned and the letters of such 
full class designation or full permissible alternative class designation are of the same colour, type , and 
size.   ANNEX D  
100 % AGAVE  
 
1. DEFINITION  
 
Requirements for 100 % agave  
 
100 % agave shall - 
 
(a) be distilled from fermented mash of agave  hearts, also known as pi ñas, containing sugar 
obtained exclusively from such agave hearts ; and 
 
(b) have an alcohol content of at least - 
 
(i) 40 per cent in the case of aged 100 % agave and extra -aged 100 % agave as defined in 
item 13 E of Table 10;  
 
(ii) 38 per cent in the case of ultra -aged 100 % agave as defined in item 13 E of Table 10; and  
 
(iii) 43 per cent in all other cases.  
 
PERMISSIBLE ALTERNATIVE CLASS DESIGNATIONS  [item 13E re ferred to above]  
 
100 % agave  Silver or Blanco 100 % agave, which shall be clear with no colour.  
 
Gold, Joven or Oro 100 % agave, which shall have the customary 
golden hue, acquired by wood aging or the addition of allowed 
additives or blending with aged 100 % agave or extra -aged 100 % 
agave.  
 
Aged or Reposado 100 % agave, which shall be matured for at least 
3 months in oak casks with a capacity of not more than 600 litres.  
  
Extra -aged or Añejo 100 % ag ave, which shall be matured for at 
least 12 months in oak casks with a capacity of not more than 600 
litres.  
 
Ultra -aged or Extra Añejo 100 % agave, which shall be matured for 
at least 3 years in oak casks with a capacity of not more than 600 
litres.  
 
Tequila, with or without "100 % agave" or the word "blue" or any 
of the above -mentioned descriptors, if the administering officer is 
satisfied that such use complies  with the official Mexican standard 
for tequila.  
 
Mezcal, always with "100 % maguey" or "10 0 % agave", and with 
or without "craft" or "ancestral" or any of the above -mentioned 
descriptors, if the administering officer is satisfied that such use 
complies  with the official Mexican standard for mezcal.  
 
 
 2. ALLOWED ADDITIVES  
 
Bentonite  
Caramel (excluding Silve r/Blanco agave)  - may not contain more than 50 000 mg/l.  
Carbon dioxide  
Charcoal – only for Silver/Blanco agave  
Filtering aids of inert material  
Flavourings of plant origin or extracts thereof (excluding Silver/Blanco agave ) – may not increase the 
sugar content of the final product, calculated as reducing sugar, to more than 15 g/l.  
Gelatine  
Honey  (excluding Silver/Blanco agave)  - may not increase the sugar content of the final product, 
calculated as reducing sugar, to more than 15 g/l.  
Potassium ferrocyanide – to remove heavy metals and only on application.  
Silica Sol  
Sugar of plant origin (excluding Silver/Blanco agave) - may not increase the suga r content of the final 
product, calculated as reducing sugar, to more than 15 g/l.  
Tannin (excluding Silver/Blanco agave)  
Wood (excluding Silver/Blanco agave)  
 
3. RESTRICTED SUBSTANCES  
 
RESTRICTED SUBSTANCES IN LIQUOR PRODUCTS  
 
Name of 
substance  Maximum ex tent to which substance may be contained (mg/l)  
1 2 
Arsenic  0,2 
Boron  80,0, calculated as boracic acid  
Bromine  1,0 
Cadmium  0,015  
Copper  4,0 
Fluorine  1,7 
Lead  0,3,  
Mercury  0,05  
Methanol  See note 1  
Selenium  1,0  
Tin  250,0  
Zinc  5,0 
Notes:  
 Spirits other than husk spirit, premium husk spirit and an unspecified spirit referred to in regulation 23(d) 
shall contain no more than 2000 mg of methanol per litre of absolute alcohol.   
 
4. AN ADDITIONAL  LABELLING PROVISION   
 
If 100 % agave is flavoured, the designation "100 % agave" shall only be used on any label if it is used 
in conjunction with and in letters of the same colour, type and size as the name or names of the 
flavouring or flavourings and t he word "flavoured" or , if that is the case,  "infused": Provided that the 
names of such flavourings may be substituted by a collective name for such flavourings.  ANNEX E 
ROS É FROM WHITE WINE AGED IN WOODEN CASKS, PREVIOUSLY USED TO AGE RED WINE  
 
1 Definition  
 
2 Labelling  
 In the case of rosé wine from white wine aged in wooden casks, previously used to age red wine, 
the class designation shall be -  
 
(i) "rosé" with or without "wine" in conjunction with the expression " from  red wine casks";  
 
(ii) "rosé" with or without "win e" in conjunction with the expression "from white wine aged 
in red wine casks";  
 
(iii) the name of the white wine grape variety concerned or the names of the white wine grape 
varieties concerned in conjunction with "rosé", with or without "wine", and the e xpression 
"from  red wine casks";  
 
(iv) "rosé" with or without "wine" followed by the word "from" and the name of the white wine 
grape variety concerned or the names of the white wine grape varieties concerned and the 
expression "aged in red wine casks"; o r 
 
(v) any one of the class designations set out in subparagraphs (i), (ii) , (iii) or (iv) where "red 
wine" is replaced by the name of the red wine variety concerned, but only if such casks 
were previously used for red wine of that red wine grape variety only.  
So, for example,  the options will be:  
• Rosé (wine ) from  red wine casks  
• Rosé (wine ) from white wine aged in red wine casks  
• Sauvignon blanc rosé  (wine)  from  red wine casks  
• Sauvignon blanc/Chardonnay rosé (wine) from red wine casks  
• Rosé (wine ) from Sauvignon blanc  aged in red wine casks  
• Rosé (wine) from Sauvignon blanc/Chardonnay aged in red wine casks  
• Rosé (wine) from Cabernet Sauvignon casks  
• Rosé (wine) from white wine aged in Merlot casks  
• Sauvignon blanc rosé (wine) from Merlot casks  
• Sauvignon blanc/Chardonnay rosé (wine) from Merlot casks  
• Rosé (wine) from Sauvignon blanc aged in Shiraz casks  
• Rosé (wine) from Sauvignon blanc/Chardonnay aged in Tinta Barocca casks  
 41 
TABLE 1 
  
GRAPE CULTIVARS WHICH MAY BE USED FOR THE PRODUCTION OF WINE 
 
Alicante Bouschet (Henri  Grasa de Cotnari  Pinotage 
 Bouschet)  Grenache (Rooi/Red Grenache ; Pinot blanc (Weissburgunder)  
Alvarinho ( Albariño)  Grenache noir ; Garnacha ) Pinot gris (Pinot grigio ;   
Auxerrois     Grenache blanc (Wit/White   Gruaburgunder )  
Barbarossa   Grenache)  Pinot noir  
Barbera    Grenache gris  Piquepoul blanc  
Barlinka Grüner Veltliner  Pontak (Pontac; Teinturier male)  
Bastardo do Castello  Harslevelü  Raisin blanc (Gros Vert)  
Bastardo do Menudo   Irsai Olivier (Irsay Oliver)  Riesling** (Weisser Riesling;  
Beogradska Bela  Kanaän (Belies; Canaän)   Ryn Riesling; Rhine Riesling)  
Beogradska Crna  Kerner Roobernet  
Bourboulenc    Kristal Roussanne  
Bukettraube   Malbec Ruby Cabernet  
Cabernet franc   Marsanne  Sangiovese  
Cabernet Sauvignon  Marselan Sauvignon blanc (Blanc  Fumé;  
Carignan (Carinena)    Merbein Seedless   Fumé blanc) 
Carmenère  Merlot Schönburger  
Ceresa    Meunier (Pinot Meunier)    Sémillon (Groendruif)  
Chambourcin  Morio Muscat  (Muscat; Moscato)  Seyval blanc  
Chardonnay  Mourisco tinto  Shiraz (Syrah)  
Chenel  Mourvèdre (Mataro; Monastrell;  Souzào 
Chenin blanc (Steen)    Monastrel)  Sultana (Sultanina;  
Cinsaut  Müller-Thurgau     Thompson’s Seedless)  
Cinsaut blanc  Muscat d’Alexandrie (Hanepoot ; Sylvaner 
Cinsaut gris   Muscat; Moscato ; Muscat of  Tannat 
Clairette blanche     Alexandria ) Tempranillo (Tinta Roriz)  
Colombar (Colombard)   Mliteuscat de Frontignan (Muskadel;  Therona 
Colomino   Muscadel ; Muscat; Muscat blanc;   Tinta Amarella (Tinta Amarela;  
Cornifesto   White Muscadel; Wit Muskadel;   Trincadeira; Trincadeira  
Counoise   Muscat rouge; Red Muscadel; Rooi   Preta) 
Crouchen (Riesling*; Cape   Muskadel; Moscato; Muscat blanc á  Tinta Barocca  (Tinta das Baroccas)  
 Riesling; Kaapse Riesling)   Petit Grains )*** Tinta Francisca  
Donzellinho do Castello  Muscat de Hambourg  (Muscat;    Touriga Franca 
Donzellinho do Gallego   Moscato)  Touriga Nacional  
Durif (Petite Sirah; Petite Syrah ) Muscat Ottonel  (Muscat; Moscato)  Ugni blanc (Trebbiano)  
Emerald Riesling Nebbiolo Verdelho 
Erlihane Nero d'Avola  Vermentino 
Ferdinand de Lesseps  Nouvelle Vidal blanc  
Fernão Pires  Olasz Villard blanc  
Furmint Palomino (Fransdruif; White  French;  Viognier 
Gamay noir   Malvasia Rei; Listán blanc; Listón  Viura (Macabeo) 
Gewürztraminer   Blanco) Weldra 
Grachen Pedro (Valse)  Zanthe Korinthe  
Graciano Petit Verdot (Verdot)  Zinfandel (Primitivo)