COMMISSION REGULATION (EU) No 401/2010  
of 7 May 2010  
amending and correcting Regulation (EC) No 607/2009 laying down certain detailed rules for the 
implementation of Council Regulation (EC) No 479/2008 as regards protected designations of origin 
and geographical indications, traditional terms, labelling and presentation of certain wine sector 
products  
THE EUROPEAN COMMISSION,  
Having regard to the Treaty on the Functioning of the European 
Union,  
Having regard to Council Regulation (EC) No 1234/2007 of 
22 October 2007 on the common organisation of agricultural 
markets and on specific provisions for certain agricultural 
products (Single CMO Regulation) (  1 ), and in particular 
Article 121 first paragraph points (k), (l) and (m) and 
Article 203 b, in conjunction with Article 4 thereof,  
Whereas:  
(1) In accordance with Article 25(1) of Commission Regu ­
lation (EC) No 607/2009 (  2 ), annual verification of wines 
bearing protected designation of origin or geographical 
indication shall be carried out either through random 
check, sampling or systematic check, bearing in mind 
that only random checks can be combined with 
sampling. Some Member States who until now have 
privileged systematic checks are evolving and wish to 
be able to combine all three forms of checks. Therefore, 
as regards annual verification systems, more flexibility 
should be offered to Member States.  
(2) After Regulation (EC) No 607/2009 had been adopted, it 
was found to contain some technical errors, which 
should be corrected. In particular, the wine grape 
variety name ‘Montepulciano’ was erroneously 
mentioned in Part B of Annex XV and should therefore 
be moved to Part A of that Annex. The spelling of some 
provisions should also be improved in order to gain 
clarity.  
(3) For the sake of clarity and consistency, some provisions 
of Regulation (EC) No 607/2009 should be redrafted or 
specified. This is in particular the case of provisions 
applying to third countries, to whom the use of certain 
optional particulars should be opened provided that they 
fulfil equivalent conditions to those required from 
Member States. It is also the case of Annex XII, where 
the terminology should be in line with the list of 
protected designation of origin as listed in the Register. 
New provisions should also be introduced in order to 
gain precision in terms of labelling and presentation.  (4) Australia has requested to include new names of wine 
grape varieties in Annex XV, Part B to Regulation (EC) 
No 607/2009. The Commission, after having satis ­
factorily examined the request as regards the conditions 
laid down in Article 62(1)(b) and Article 62(4) of that 
Regulation, should include Australia in the column 
corresponding to the names of those wine grape 
varieties in that Annex.  
(5) The Agreement between the European Community and 
the United States of America on trade in wine (  3 ) 
contains a list of vine variety names that may be used 
as labelling particulars. Thus, United States should be 
included in Annex XV, Part B to Regulation (EC) No 
607/2009, in the column corresponding to the names 
of those wine grape varieties.  
(6) Regulation (EC) No 607/2009 should therefore be 
amended accordingly.  
(7) To avoid administrative burdens associated with certifi ­
cation costs, and trade difficulties, the amendments 
proposed by this Regulation should apply from the 
same date as Regulation (EC) No 607/2009, that is 
from 1 August 2009.  
(8) The measures provided for in this Regulation are in 
accordance with the opinion of the Management 
Committee for the Common Organisation of Agricultural 
Markets,  
HAS ADOPTED THIS REGULATION:  
Article 1  
Regulation (EC) No 607/2009 is amended as follows:  
1. Article 18(1) is replaced by the following:  
‘1. The “Register of protected designations of origin and 
protected geographical indications” maintained by the 
Commission as provided for in Article 118n of Council 
Regulation (EC) No 1234/2007 (*), hereinafter referred to 
as “the Register”, is included in the electronic database “E- 
Bacchus”.  
___________  
(*) OJ L 299, 16.11.2007, p. 1.’EN 11.5.2010 Official Journal of the European Union L 117/13  
( 1 ) OJ L 299, 16.11.2007, p. 1.  
( 2 ) OJ L 193, 24.7.2009, p. 60.  (  3 ) OJ L 87, 24.3.2006, p. 2.2. Article 24 is replaced by the following:  
‘Article 24  
Notification of operators  
Each operator wishing to participate in all or part of the 
production or packaging of a product with a protected 
designation of origin or geographical indication shall be 
notified to the competent control authority referred to in 
Article 118o of Regulation (EC) No 1234/2007.’;  
3. Article 25 is amended as follows:  
(a) in paragraph 1,  
(i) the second subparagraph is replaced by the 
following:  
‘The annual verification shall be conducted in the 
Member State in which production took place in 
accordance with the product specification and shall 
be carried out either through:  
(a) random checks based on a risk analysis; or  
(b) sampling; or  
(c) systematically; or  
(d) a combination of any of the above.’;  
(ii) the fifth subparagraph is deleted;  
(b) paragraph 4, point (a) is replaced by the following:  
‘(a) the results of the testing referred to in paragraph 1, 
first subparagraph, points (a) and (b) and in 
paragraph 2 prove that the product in question 
complies with the conditions in the specification 
and possesses all the appropriate characteristics of 
the designation of origin or geographical indication 
concerned;’;  
4. In Article 56, paragraph 1 is amended as follows:  
(a) point (a) is replaced by the following:  
‘(a) “ bottler ” means a natural or legal person or a group 
of such persons established in the European Union 
and carrying out bottling or having bottling carried 
out on their behalf.’;  
(b) point (f) is replaced by the following:  
‘(f) “ address ” means the indications of the local admin ­
istrative area and the Member State or third country in which the head office of the bottler, 
producer, vendor or importer is situated.’;  
5. Article 63 is amended as follows:  
(a) in paragraph 2, the fourth subparagraph is replaced by 
the following:  
‘The costs of the certification shall be borne by the 
operators subject to it, save where Member States 
decide otherwise.’;  
(b) in paragraph 7 the following fourth subparagraph is 
added:  
‘In the case of United Kingdom, the name of the 
Member State may be replaced by the name of an 
individual country forming part of United Kingdom.’;  
6. In Article 64, paragraph 4 is replaced by the following:  
‘4. Paragraph 1 shall not apply to products referred to in 
paragraphs 3, 8 and 9 of Annex XIb to Regulation (EC) No 
1234/2007 provided that the conditions of the use of the 
indication of the sugar content are regulated by the 
Member State or established in rules applicable in the 
third country concerned, including, in the case of third 
countries, rules emanating from representative professional 
organisations.’;  
7. In Article 67, paragraph 2, the first subparagraph is 
replaced by the following:  
‘For the use of the name of a smaller geographical unit than 
the area underlying the designation of origin or 
geographical indication the area of the geographical unit 
in question shall be well defined. Member States may 
establish rules concerning the use of these geographical 
units. At least 85 % of the grapes from which the wine 
has been produced shall originate in that smaller 
geographical unit. This does not include:  
(a) any quantity of products used in sweetening, “ expedition 
liqueur ” or “ tirage liqueur ”; or  
(b) any quantity of product as referred to in Annex XIb (3) 
points (e) and (f) of Regulation (EC) No 1234/2007.  
The remaining 15 % of the grapes shall originate in the 
geographical demarcated area of the designation of origin 
or geographical indication concerned.’;  
8. Annex XII is replaced by the text set out in Annex I to this 
Regulation;EN L 117/14 Official Journal of the European Union 11.5.20109. Annex XV is replaced by the text set out in Annex II to this Regulation;  
10. In Annex XVII, paragraph (b) of Point 4, the first and the second indents are replaced by the following:  
‘— Tokaj,  
— Vinohradnícka oblas ť Tokaj’.  
Article 2  
This Regulation shall enter into force on the day of its publication in the  Official Journal of the European 
Union . 
It shall apply from 1 August 2009.  
This Regulation shall be binding in its entirety and directly applicable in all Member States.  
Done at Brussels, 7 May 2010.  
For the Commission  
The President  
José Manuel BARROSOEN 11.5.2010 Official Journal of the European Union L 117/15ANNEX I  
‘ANNEX XII  
LIST OF TRADITIONAL TERMS AS REFERRED TO IN ARTICLE 40  
Traditional terms  Language  Wines (1 ) Summary of definition/condition of use (2 ) Third countries 
concerned  
PART A:  Traditional terms as referred to in Article 118u(1)(a) of Regulation (EC) No 1234/2007  
BELGIUM  
Appellation d'origine contrôlée  French  PDO  
(1, 4)  Traditional terms used in place of “protected designation of origin”  
Gecontroleerde oorsprongsbenaming  Dutch  PDO  
(1, 4)  
Landwijn  Dutch  PGI  
(1) Traditional terms used in place of “protected geographical indication”  
Vin de pays  French  PGI  
(1) 
BULGARIA  
Гарантирано  наименование  запроизход  (ГНП ) 
(guaranteed designation of origin)  Bulgarian  PDO  
(1, 3, 4)  Traditional terms used in place of “protected designation of origin” or “protected geographical indication” 
14.4.2000  
Гарантирано  и контролиранонаименование  за 
произход  (ГКНП ) 
(guaranteed and controlled designation of origin)  Bulgarian  PDO  
(1, 3, 4)  
Благородно  сладко  вино  (БСВ ) 
(noble sweet wine)  Bulgarian  PDO  
(3) 
Pегионално  вино  
(Regional wine)  Bulgarian  PGI  
(1, 3, 4)EN L 117/16 Official Journal of the European Union 11.5.2010CZECH REPUBLIC  
Jakostní šumivé víno stanovené oblasti  Czech  PDO  
(4) The wine classified by the Czech Agriculture and Food Inspection Authority, produced from the grapes 
harvested on defined vineyard in the area concerned, the production of wine used for manufacturing quality 
sparkling wine produced in specific region has been carried out in the wine-growing area, in the defined 
area was not been exceeded the yield per hectare according to: wine complies with the requirements 
regarding to the quality laid down by the implementing legal regulation.  
Jakostní víno  Czech  PDO  
(1) The wine classified by the Czech Agriculture and Food Inspection Authority, produced from the grapes 
harvested on defined vineyard in the area concerned, the yield per hectare was not enhanced, the grapes of 
which the wine was produced, reached the sugar content 15° NM at least, wine harvesting and producing, 
with the exception of bottling, were carried out in the wine region concerned, the wine complies with the 
requirements regarding to the quality laid down by the implementing legal regulation.  
Jakostní víno odr ůdové  Czech  PDO  
(1) The wine classified by the Czech Agriculture and Food Inspection Authority is produced from grapes, pulp, 
wine must, wine produced from the grapes harvested on defined vineyard or by means of blending quality 
wines, and that not more than from three varieties.  
Jakostní víno známkové  Czech  PDO  
(1) The wine classified by the Czech Agriculture and Food Inspection Authority is produced from grapes, pulp, 
wine must, possibly from the wine produced from grapes harvested on defined vineyard.  
Jakostní víno s p řívlastkem,  supplemented by:  
— Kabinetní víno 
— Pozdní sb ěr 
— Výb ěr z hrozn ů 
— Výb ěr z bobulí 
— Výb ěr z cibéb 
— Ledové víno 
— Slámové víno  Czech  PDO  
(1) Wine classified by the Czech Agriculture and Food Inspection Authority, produced from the grapes, pulp, or 
wine must, possibly from wine produced from the grapes harvested on defined vineyard in the area or sub- 
area concerned; where the yield per hectare was not exceeded; the wine was produced from grapes, whose 
origin, sugar content and weight, if need be variety or blend of varieties, or infection by grey mould  Botrytis 
cinerea P.  in noble-rot form were verified by the Inspection and comply with the requirements for particular 
sort of the quality wine with attributes, or through blending quality wines with attributes, the wine complies 
with the requirements regarding to the quality laid down by the implementing legal regulation, the wine was 
classified by the Inspection as quality wine with one of the following attributes: 
— “Kabinetní víno” can be produced only from the grapes the sugar content of which reaches 19° NM at 
least, 
— “Pozdní sb ěr” can be produced only from the grapes the sugar content of which reaches 21° NM at least, 
— “Výb ěr z hrozn ů” can be produced only from the grapes the sugar content of which reaches 24° NM at 
least, 
— “Výb ěr z bobulí” is allowed to be produced only from the selected berries, which reached the sugar 
content 27° NM at least, 
— “Výb ěr z cibéb” is allowed to be produced only from the selected berries affected by the noble rot or 
from overripe berries, which reached the sugar content 32° NM at least, 
— “Ledové víno” is allowed to be produced only from the grapes, which have been harvested at the 
temperatures –7 °C and lower and in the course of harvesting and processing have been left frozen 
and obtained wine must showed the sugar content 27° NM at least, 
— “Slámové víno” is allowed to be produced only from the grapes, which have been stored before 
processing on the straw or reed, if need be hung in ventilated room for a period of at least three 
months, and obtained must showed the sugar content 27° NM at least.EN 11.5.2010 Official Journal of the European Union L 117/17Pozdní sb ěr Czech  PDO  
(1) Wine classified by the Czech Agriculture and Food Inspection Authority, produced from the grapes 
harvested on defined vineyard in the area concerned, the yield per hectare was not enhanced, the grapes 
of which the wine was produced reached the sugar content 21° NM at least, wine harvesting and producing, 
with the exception of bottling, were carried out in the wine region concerned, the wine complies with the 
requirements regarding to the quality laid down by the implementing legal regulation.  
Víno s p řívlastkem,  supplemented by:  
— Kabinetní víno 
— Pozdní sb ěr 
— Výb ěr z hrozn ů 
— Výb ěr z bobulí 
— Výb ěr z cibéb 
— Ledové víno 
— Slámové víno  Czech  PDO  
(1) Wine classified by the Czech Agriculture and Food Inspection Authority, produced from the grapes, pulp, or 
wine must, possibly from wine produced from the grapes harvested on defined vineyard in the area or sub- 
area concerned; where the yield per hectare was not exceeded; the wine was produced from grapes, whose 
origin, sugar content and weight, if need be variety or blend of varieties, or infection by grey mould  Botrytis 
cinerea P.  in noble-rot form were verified by the Inspection and comply with the requirements for particular 
sort of the quality wine with attributes, or through blending quality wines with attributes, the wine complies 
with the requirements regarding to the quality laid down by the implementing legal regulation, the wine was 
classified by the Inspection as quality wine with one of the following attributes: 
— “Kabinetní víno” can be produced only from the grapes the sugar content of which reaches 19° NM at 
least, 
— “Pozdní sb ěr” can be produced only from the grapes the sugar content of which reaches 21° NM at least, 
— “Výb ěr z hrozn ů” can be produced only from the grapes the sugar content of which reaches 24° NM at 
least, 
— “Výb ěr z bobulí” is allowed to be produced only from the selected berries, which reached the sugar 
content 27° NM at least, 
— “Výb ěr z cibéb” is allowed to be produced only from the selected berries affected by the noble rot or 
from overripe berries, which reached the sugar content 32° NM at least, 
— “Ledové víno” is allowed to be produced only from the grapes, which have been harvested at the 
temperatures –7°C and lower and in the course of harvesting and processing have been left frozen 
and obtained wine must showed the sugar content 27° NM at least, 
— “Slámové víno” is allowed to be produced only from the grapes, which have been stored before 
processing on the straw or reed, if need be hung in ventilated room for a period of at least three 
months, and obtained must showed the sugar content 27° NM at least.  
Jakostní likérové víno  Czech  PDO  
(3) Wine classified by the Czech Agriculture and Food Inspection Authority, produced from the grapes 
harvested on vineyard concerned in the specific region, the yield per hectare was not been exceeded, the 
production has been carried out in the specific wine region, where the grapes have been harvested, the wine 
complies with the requirements regarding to the quality laid down by the implementing legal regulation.  
Zemské víno  Czech  PGI  
(1) Wine produced from the grapes harvested in the Czech Republic territory, which are suitable for quality 
wine production in the specific region, or from the varieties which are introduced in the list of varieties in 
the implementing legal regulation, it can be labelled only with the geographical indication laid down by the 
implementing legal regulation; for producing the wine with geographical indication can be used only the 
grapes, of which the wine was produced, and whose reached the sugar content 14° NM at least and were 
harvested in the geographical unit, which bears the geographical indication according to this paragraph and 
complies with the requirements regarding to the quality laid down by the implementing legal regulation; use 
of the name of other geographical unit that which is introduced in the implementing legal regulation is 
banned.EN L 117/18 Official Journal of the European Union 11.5.2010Víno originální certifikace (VOC or V.O.C.)  Czech  PDO  
(1) Wine must be produced at the same or smaller territory than the wine region is; the producer must be a 
member of the association, which is authorised to grant the designation of a wine with the original 
certification according to act; the wine is in the conformity at least with the quality requirements 
regarding to the quality wine according to this act, the wine complies with the conditions set in 
decision on the permission to grant the designation of the wine of original certification; for the rest the 
wine must comply with the requirements laid down by this act for particular sorts of wine.  
DENMARK  
Regional vin  Danish  PGI  
(1, 3, 4)  Wine or sparkling wine that is made in Denmark in accordance with the rules set out in national legislation. 
“Regional wine” will have undergone an organoleptic and analytical assessment. Its nature and character will 
be derived in part from the area of production, the grapes that are used and the skill of the producer and 
winemaker.  
GERMANY  
Prädikatswein (Qualitätswein mit Prädikat (*)),  
supplemented by : 
— Kabinett 
— Spätlese 
— Auslese 
— Beerenauslese 
— Trockenbeerenauslese 
— Eiswein  German  PDO  
(1) Global category to wines with special attributes which have reached a certain minimum must weight and 
which are not enriched (neither chaptalised nor enriched with concentrated grape must), supplemented by 
one of the following indication: 
— (Kabinett): First quality level of the quality wines with special attributes (Prädikatsweine); Kabinett wines 
are light and fine, reaching 67 to 85 degrees Öchsle, depending on grape variety and region; 
— (Spätlese): Quality wine with special attribute whose must weight lies between 76 and 95 degrees 
Öchsle, depending on grape variety and region; the grape should be harvested late and must be fully 
ripe; Spätlese wines have an intense flavour (not necessarily sweet); 
— (Auslese): Made from individual selected fully ripe grapes which can be concentrated by  Botrytis cinerea  
whose must weight lies between 85 and 100 degrees Öchsle, depending on grape variety an region; 
— (Beerenauslese): Made from specially selected, fully ripe berries with a high sugar concentration thanks to  
Botrytis cinerea  (noble rot); mostly harvested some time after the normal harvest. Must weight must range 
between 110 and 125 degrees Öchsle, depending on grape variety and region: wines of great sweetness 
and preservability; 
— (Trockenbeerenauslese): Supreme level of quality wines with special attributes (Prädikatswein), whose 
must weight exceeds 150 degrees Öchsle. Wines of that category are made from carefully selected, over- 
ripe grapes whose juice has been concentrated by  Botrytis cinerea  (noble rot). The berries are shrivelled 
like raisins. The resulting wines offer a lavish sweetness and have little alcohol; 
— (Eiswein): Eiswein must be made from grapes harvested during hard frost with temperatures below –7 
degrees Celsius; pressed while frozen; unique wine of superior quality with extremely high concen ­
trations of sweetness and acidity  
Qualitätswein,  whether or not supplemented by  
b.A. (Qualitätswein bestimmter Anbaugebiete)  German  PDO  
(1) Quality wine from defined regions, which has passed an analytical and organoleptical examination and 
which has fulfilled conditions to the ripeness of the grapes (wine’s must weight/Öchslegrade)  
Qualitätslikörwein,  supplemented by  b.A. 
(Qualitätslikörwein bestimmter Anbauge ­
biete) (**)  German  PDO  
(3) Quality liqueur wine from defined regions, which has passed an analytical and organoleptical examination 
and which has fulfilled conditions to the ripeness of the grapes (wine’s must weight/Öchslegrade)EN 11.5.2010 Official Journal of the European Union L 117/19Qualitätsperlwein,  supplemented by  b.A. (Quali ­
tätsperlwein bestimmter Anbaugebiete) (**)  German  PDO  
(8) Quality semi-sparkling wine from defined regions, which has passed an analytical and organoleptical 
examination and which has fulfilled conditions to the ripeness of the grapes (wine’s must weight/ 
Öchslegrade)  
Sekt b.A. (Sekt bestimmter Anbaugebiete) (**)  German  PDO  
(4) Quality sparkling wine of defined regions  
Landwein  German  PGI  
(1) Superior wine because of its slightly higher must weight  
Winzersekt (**)  German  PDO  
(1) Quality sparkling wine produced in specified wine-growing zones obtained from grapes harvested in the 
same wine-growing establishment in which the manufacturer processes the grapes to wine which are 
intended to produce the quality sparkling wines produced in a specified wine-growing zone; also applies 
to producer groups.  
(*) The term “Qualitätswein mit Prädikat” is allowed in a transitional period expiring on 31.12.2010.  
(**) No protection  is claimed  on the terms  “Sekt ”, “Likörwein ” and “Perlwein ”. 
GREECE  
Ονομασία  Προέλευσης  Ανωτέρας  Ποιότητας  
(ΟΠΑΠ ) 
(appellation d’origine de qualité supérieure)  Greek  PDO  
(1, 3, 4, 15, 
16) The name of a region or a specific place, that has been recognised administratively, to describe wines that 
comply with the following requirements: 
— they are produced of grapes from prime vine varieties belonging to Vitis vinifera, that come exclusively 
from this geographical area and their production takes place within this area, 
— they are produced of grapes from vineyards of low per hectare yields, 
— their quality and characteristics are essentially or exclusively due to the particular geographical 
environment with its inherent natural and human factors. 
[L.D. 243/1969 and L.D. 427/76 on the improvement and protection of the viticultural production]  
Ονομασία  Προέλευσης  Ελεγχόμενη  (ΟΠΕ ) 
(appellation d'origine contrôlée)  Greek  PDO  
(3, 15)  In addition to the indispensable requirements of the “appellation d’origine de qualité supérieure”, the wines 
belonging to this category, shall fulfil the following ones: 
— they are produced of grapes from prime vineyards, with low per hectare yields, cultivated in soils 
appropriate for the production of quality wines, 
— comply with certain requirements concerning the pruning system of the vineyards and the minimum 
content of must in sugar. 
[L.D. 243/1969 and L.D. 427/76 on improvement and protection of viticultural production]  
Οίνος  γλυκός  φυσικός  
(vin doux naturel)  Greek  PDO  
(3) Wines belonging to the category of “appellation d'origine contrôlée” or “appellation d’origine de qualité 
supérieure” wines and comply additionally with the following requirements: 
— come from grape must witch has an initial natural alcoholic strength of not less than 12 % vol, 
— have an actual alcoholic strength of not less than 15 % vol and not more than 22 % vol, 
— have a total alcoholic strength of not less than 17,5 % vol. 
[L.D. 212/1982 on Registration of Wines with Designation of Origin “Samos”]EN L 117/20 Official Journal of the European Union 11.5.2010Οίνος  φυσικώς  γλυκύς  
(vin naturellement doux)  Greek  PDO  
(3, 15, 16)  Wines belonging to the category of “appellation d'origine contrôlée” or “appellation d’origine de qualité 
supérieure” wines and comply additionally with the following requirements: 
— they are produced of grapes left in the sun or shade, 
— they are produced without enrichment, 
— have a natural alcoholic strength of at least 17 % vol (or 300 grams of sugar per litre). 
[L.D. 212/1982 on Registration of Wines with Designation of Origin “Samos”]  
ονομασία  κατά  παράδοση å 
(appellation traditionnelle)  Greek  PGI  
(1) Wines produced exclusively in the geographical territory of Greece and in addition: 
— as for wines with traditional designation Retsina, are produced using grape must treated with resin from 
the Aleppo pine, and 
— as for wines with traditional designation Verntea, are produced of grapes from vineyards of Zakynthos 
Island and meet certain terms concerning the utilised grape varieties, the yields per hectare of the 
vineyards and the content of must in sugar. 
[P.D. 514/1979 on production, control and protection of resinous wines and M.D. 397779/92 on definition 
of requirements for the use of indication “Verntea Traditional Designation of Zakynthos”]  
τοπικός  οίνος  
(vin de pays)  Greek  PGI  
(1, 3, 4, 11, 
15, 16)  The indication referred to a region or a specific place that has been recognised administratively, to describe 
wines that comply with the following requirements: 
— possess a specific quality, reputation or other characteristics attributable to their origin, 
— at least 85 % of the grapes used for their production come exclusively from this geographical area and 
their production takes place in this geographical area, 
— obtained from vine varieties that have been classified in the specific area, 
— are produced of grapes from vineyards located in soils appropriate for viticulture with low per hectare 
yields, 
— have, defined for each one, natural and actual alcoholic strength 
[C.M.D. 392169/1999 General rules on use of the term Regional Wine to describe table wine, as amended 
by the C.M.D. 321813/2007].  
SPAIN  
Denominación de origen (DO)  Spanish  PDO  
(1, 3, 4, 5, 6, 
8, 9, 11, 15, 
16) Name of a region, area, locality or demarcated place that has been recognised administratively to designate 
wines that fulfill the following conditions: 
— to be elaborated in the region, area, locality or demarcated place with grapes from them, 
— to enjoy high prestige in trade due to its origin, and 
— whose quality and characteristics are due to, fundamental or exclusively, the geographical features that 
include natural and human factors. 
(Law 24/2003 of the Vine and Wine; other legal requirements are set out in the aforesaid legislation and in 
other legislations)  Chile  
Denominación de origen calificada (DOCa)  Spanish  PDO  
(1, 3, 4, 5, 6, 
8, 9, 11, 15, 
16) In addition to the indispensable requirements to the “denominación de origen”, the “denominacion de origen 
calificada” shall fulfill the following ones: 
— at least ten years have passed from its recognition as “denominación de origen”, 
— the protected products are marketed exclusively bottled from wineries registered and located in the 
delimited geographic area, and 
— the area considered apt to produce wines with right to the described denomination of origin are 
delimited cartographically, by each municipal term. 
(Law 24/2003 of the Vine and Wine; other legal requirements are set out in the aforesaid law and in other 
legislations)EN 11.5.2010 Official Journal of the European Union L 117/21Vino de calidad con indicación geográfica  Spanish  PDO  
(1, 3, 4, 5, 6, 
8, 9, 11, 15, 
16) Wine elaborated in a region, area, locality or demarcated place with grapes originated inside that territory, 
whose quality, reputation or characteristics are due to the geographic or human factor or to both, in which 
it concerns about the production of the grape, to the elaboration of the wine or its ageing. These wines are 
identified by mean of the terms “vino de calidad de” , followed of the name of the region, area, locality or 
demarcated place where they are produced and elaborated. 
(Law 24/2003 of the Vine and Wine; other legal requirements are set out in the aforesaid law and in other 
legislations)  
Vino de pago  Spanish  PDO  
(1, 3, 4, 5, 6, 
8, 9, 11, 15, 
16) Designates the place or rural site with particular soil characteristics and a microclimate that differentiate it 
and distinguish of others of their surroundings, known with a name traditionally and notoriously linked to 
the culture of vineyards from which wines with singular characteristics and qualities are obtained and whose 
maximum extension are limited by rules established by the competent Administration, accordingly with the 
own characteristics of each region. The extension cannot be equal nor superior to none of the municipal 
terms in whose territory or territories, if they are more than one, it is located. It is understood that 
notorious linkage with the culture of the vineyards exists, when the name of the “pago” has been used 
normally in trade to identify wines obtained from it during a minimum period of five years. All the grapes 
that are destined to the “vino de pago” shall come from vineyards located in that “pago” and the wine shall 
be elaborated, to be stored and, in its case, to age of separated form of other wines. 
(Law 24/2003 of the Vine and Wine; other requirements are set out in the aforesaid law and in other 
legislations)  
Vino de pago calificado  Spanish  PDO  
(1, 3, 4, 5, 6, 
8, 9, 11, 15, 
16) In case where the totality of the “pago” is included in the territorial scope of a denomination of qualified 
origin, it may be designated as a “wine of pago calificado”, and the wine produced in shall always be 
denominated “of pago calificado”, if it fulfils the requirements requested to wines of the qualified denomi ­
nation of origin and it is registered in it. 
(Law 24/2003 of the Vine and Wine; other legal requirements are set out in the aforesaid law and in other 
legislations)  
Vino de la tierra  Spanish  PGI  
(1, 3, 4, 5, 6, 
8, 9, 11, 15, 
16) Requirements for the use of the traditional term “vino de la tierra” accompanied by a geographical indi ­
cation: 
1. In the regulation of the geographic indications of products mentioned in Article 1 they will have to 
consider, at least, the following aspects: 
(a) wine category or categories to which the mention is applicable, 
(b) name of the geographical indication to use, 
(c) precise boundary of the geographic area, 
(d) indication of the grape varieties to use, 
(e) the minimum natural volumetric alcoholic graduation of the different types of wine with right to the 
mention, 
(f) an appreciation or an indication of the organoleptic characteristics, 
(g) the system of control applicable to wines, to be made by a public or private body. 
2. The use of a geographical indication to designate wines of a wine mixture coming from grapes harvested 
in different areas of production will be admitted if the 85 percent, like minimum, from the wine comes 
from the production area of which it uses the name. 
(Law 24/2003 of the Vine and Wine; Decret 1126/2003)EN L 117/22 Official Journal of the European Union 11.5.2010Vino dulce natural  Spanish  PDO  
(3) (Annex III, point B(6) of Commission Regulation (EC) No 606/2009)  
Vino Generoso  Spanish  PDO  
(3) (Annex III, point B(8) of Commission Regulation (EC) No 606/2009)  Chile  
Vino Generoso de licor  Spanish  PDO  
(3) (Annex III, point B(10) of Commission Regulation (EC) No 606/2009)  
FRANCE  
Appellation d'origine contrôlée  French  PDO  
(1, 3, 4, 5, 6, 
7, 8, 9, 15, 
16) Name of a place used to describe a product originating in that place, the quality or characteristics of which 
are essentially or exclusively due to a particular geographical environment with its inherent natural and 
human factors, this product possessing a duly established notoriety and whose production is submitted to 
control procedures comprising the identification of stakeholders, the control of the conditions of production 
and the control of the products.  Algeria 
Switzerland 
Tunisia  
Appellation […] contrôlée  French  
Appellation d'origine vin délimité de qualité 
supérieure  French  
Vin doux naturel  French  PDO  
(3) Mutated wine, i.e. whose alcoholic fermentation is stopped by addition of neutral wine alcohol. This process 
aims at raising the alcoholic richness of the wine while keeping most part of the natural sugars of the grape. 
Depending on the type of Natural sweet wine elaborated, white, red or pink, the mutation is made at a 
determined stage of the alcoholic fermentation, with or without maceration.  
Vin de pays  French  PGI  
(1, 3, 4, 5, 6, 
7, 8, 9, 15, 
16) Wines with geographical indications, which comply with strict conditions of production laid down by 
“arrêté”, such as maximum yield, minimum alcoholic degree, grape varieties and strict analytic rules.  
ITALY  
Denominazione di origine controllata (D.O.C.)  Italian  PDO  
(1, 3, 4, 5, 6, 
8, 11, 15, 16)  Wines Designation of Origin means the geographical name of a wine-growing zone characterised by specific 
productions and it is used to describe a renowned quality product, whose characteristics are due to the 
geographical environment and the human factor. The aforementioned law states, for the Italian denomi ­
nations, the specific traditional term “D.O.C.” in order to make clear the above concept of highly qualitative 
and traditional designation of origin. 
[Law No 164 of 10.2.1992]  Kontrollierte Ursprungsbezeichnung  German  
Kontrolirano poreklo  SlovenianEN 11.5.2010 Official Journal of the European Union L 117/23Denominazione di origine controllata e 
garanttia (D.O.C.G.)  Italian  PDO  
(1, 3, 4, 5, 6, 
8, 11, 15, 16)  It is similar to the D.O.C. definition, but it also contains the word “Guaranteed” and so it is assigned to 
wines having a particular value, that have been recognised as DOC wines since five years at least. They are 
marketed in containers whose capability is not more than f 5 liters and are ticketed with a Government 
identification mark to provide a better guarantee for the consumers. 
[Law No 164 of 10.2.1992]  Kontrollierte und garantierte Ursprungs ­
bezeichnung  German  
Kontrolirano in garantirano poreklo  Slovenian  
Vino dolce naturale  Italian  PDO  
(1, 3, 11, 15)  Traditional term used to describe and qualify some wines, extracted from raisined grapes, which contain a 
certain level of residual sugars produced by the grapes, without enrichment processes. 
The use is authorised by specific decrees concerning different wines  
Indicazione geografica tipica (IGT)  Italian  PGI  
(1, 3, 4, 5, 6, 
8, 11, 15, 16)  An exclusively Italian term laid down in the Law No 164 of 10 February 1992 to describe Italian wines 
having a geographical indication, whose specific nature and quality level are due to the geographical grapes 
production area.  Landwein  German  
Vin de pays  French  
Deželna oznaka  Slovenian  
CYPRUS  
Οίνος  Ελεγχόμενης  Ονομασίας  
Προέλευσης  (ΟΕΟΠ ) 
(Controlled Designation of Origin)  Greek  PDO  
(1, 3, 4, 5, 6, 
8, 9, 11, 15, 
16) Designates wines with PDO 
Κ.Δ.Π.403/2005 Αρ.4025/19.8.2005/ Ε.Ε. Παρ . ΙΙΙ (Ι) 
Κ.Δ.Π.212/2005 Αρ.3896/26.04.2005/ Ε.Ε. Παρ .ΙΙΙ (Ι) 
Κ.Δ.Π.706/2004 Αρ.3895/27.08.2004/ Ε.Ε. Παρ .ΙΙΙ (Ι) 
Τοπικός  Οίνος  
(Regional Wine)  Greek  PGI  
(1, 3, 4, 5, 6, 
8, 9, 11, 15, 
16) Designates wines with PGI 
Κ.Δ.Π. 704/2004 Αρ.3895/27.8.2004/ Ε.Ε. Παρ . ΙΙΙ(Ι) 
LUXEMBOURG  
Crémant de Luxembourg  French  PDO  
(4) [Government regulation of 4 January 1991] The main standards to be observed for the production are the 
following: 
— the grapes shall be harvested manually and selected specially for the production of Crémant; 
— the cuvee of basic wines must comply with the quality standards applicable for quality wines; 
— it is made from must obtained by pressing whole grapes, with regard to white or “rosé” sparkling wines, 
the quantity of must obtained not exceeding 100 litres for every 150 kg of grapes; 
— it is bottle-fermented by the traditional method; 
— the maximum sulphur dioxide content does not exceed 150 mg/l; 
— the minimum pression of carbon dioxide is not less than 4 atmosphere at 20 °C; 
— the sugar content is less than 50 g/l.EN L 117/24 Official Journal of the European Union 11.5.2010Marque nationale,  supplemented by:  
— appellation contrôlée 
— appellation d'origine contrôlée  French  PDO  
(1, 4)  (W): 
The “Marque nationale” (National seal of approval) for wines of the designation “Moselle luxembourgeoise” 
was set up by Governement regulation of 12 March 1935. The inscription “Marque nationale – appellation 
contrôlée” on the rectangular label affixed to the rear of the bottle certifies the state-controlled production 
and quality of the wine. It is issued by the office of the Marque nationale. Only wines of Luxembourg origin 
that have not been blended with foreign wine and which comply with the national and European 
requirements can lay claim to this designation. It is also obligatory that wines displaying this label have 
to be marketed in bottles and the grapes must only have been harvested and vinified within the national 
production area. The wines are systematically examined by an analytical and organoleptic testing. 
(SW): 
The “Marque nationale” of the Luxembourg sparkling wines was set up by Government regulation of 
18 March 1988, and it guarantees: 
— that the sparkling wine is obtained exclusively from wines suitable for making quality wines of the 
Luxembourg Moselle; 
— that it corresponds to the quality criteria stipulated for by the national and European Community 
regulations; 
— that it is placed under State control.  
HUNGARY  
Min őségi bor  Hungarian  PDO  
(1) Means “quality wine” and designates PDO wines  
Védett eredet ű bor  Hungarian  PDO  
(1) Desigantes wine with protected origin  
Tájbor  Hungarian  PGI  
(1) Means “county wine” and designates PGI wines.  
MALTA  
Denominazzjoni ta’ Origini Kontrollata 
(D.O.K.)  Maltese  PDO  
(1) [Government Gazette no. 17965 of 5 September 2006]  
Indikazzjoni Ġeografika Tipika (I.G.T.)  Maltese  PGI  
(1) [Government Gazette no. 17965 of 5 September 2006]  
NETHERLANDS  
Landwijn  Dutch  PGI  
(1) This wine is harvested and produced on Dutch territory. The name of the province where the grapes are 
harvested may be mentioned on the label. The minimum natural alcohol volume in this wine should be 
6,5 % vol. or more. For the production of this wine in the Netherlands only grape varieties that are listed in 
a national list, are to be usedEN 11.5.2010 Official Journal of the European Union L 117/25AUSTRIA  
Districtus Austriae Controllatus (DAC)  Latin  PDO  
(1) The conditions for these quality wines (e.g. varieties, taste, alcohol content) are set by a Regional Committee  
Prädikatswein,  whether or not supplemented by:  
— Ausbruch / Ausbruchwein 
— Auslese / Auslesewein 
— Beerenauslese / Beerenauslesewein 
— Kabinett / Kabinettwein 
— Schilfwein 
— Spätlese / Spätlesewein 
— Strohwein 
— Trockenbeerenauslese 
— Eiswein  German  PDO  
(1) These wines are quality wines and are mainly defined via the natural sugar content of the grapes and the 
harvest conditions. No enrichment and no sweetening is allowed. 
Ausbruch / Ausbruchwein: From overripe and botrytis infected grapes with a minimum natural sugar 
content of 27° Klosterneuburger Mostwaage (KMW); for a better extraction fresh must or wine can be 
added. 
Auslese / Auslesewein: From strictly selected grapes with a minimum natural sugar content of 21° KMW. 
Beerenauslese / Beerenauslesewein: From overripe and/or botrytis infected, selected grapes with a minimum 
natural sugar content of 25° KMW. 
Kabinett / Kabinettwein: From fully matured grapes with a minimum natural sugar content of 17° KMW. 
Schilfwein, Strohwein: Grapes must be stored and naturally dried on reed or straw for at least 3 months 
before pressing; minimum sugar content must be 25° KMW. 
Spätlese / Spätlesewein: From fully matured grapes with a minimum natural sugar content of 19° KMW. 
Trockenbeerenauslese: Grapes must mostly be botrytis infected and naturally shrunken grapes with a 
minimum sugar content of 30° KMW. 
Eiswein: Grapes must be naturally frozen during harvest and pressing and must have a minimum sugar 
content of 25° KMW.  Qualitätswein besonderer Reife und Leseart,  
whether or not supplemented by:  
— Ausbruch / Ausbruchwein 
— Auslese / Auslesewein 
— Beerenauslese / Beerenauslesewein 
— Kabinett / Kabinettwein 
— Schilfwein 
— Spätlese / Spätlesewein 
— Strohwein 
— Trockenbeerenauslese 
— Eiswein  
Qualitätswein  German  PDO  
(1) From fully matured grapes and certain varieties with a minimum natural sugar content of 15° KMW and a 
maximum yield of 6 750 l/ha. The wine can only be sold with a quality wine check number.  
Qualitätswein mit staatlicher Prüfnummer  
Landwein  German  PGI  
(1) From fully matured grapes and certain varieties with a minimum natural sugar content of 14° KMW and a 
maximum yield of 6 750 l/ha.  
PORTUGAL  
Denominação de origem (D.O.)  Portuguese  PDO  
(1, 3, 4, 8)  Geographic name of a region or a specific place, or a traditional name, associated with a geographical origin 
or not, used to describe or identify a product originated from grapes from that region or specific place and 
whose quality or characteristics are essentially or exclusively due to particular geographical features, with its 
inherent natural and human factors, and whose production occurs within that defined area or geographical 
region. 
[Decreto-Lei no 212/2004, de 23.8.2004]EN L 117/26 Official Journal of the European Union 11.5.2010Denominação de origem controlada (D.O.C.)  Portuguese  PDO  
(1, 3, 4, 8)  The labelling of wine products entitled to a designation of origin may include the following mentions: 
“Denominação de Origem Controlada” or “DOC”. 
[Decreto-Lei no 212/2004, de 23 de Agosto]  
Indicação de proveniência regulamentada 
(I.P.R.)  Portuguese  PDO  
(1, 3, 4, 8)  Name of country or a region or a specific place, or a traditional name, associated or not with a geographical 
origin, used to describe or identify a wine product originated in, at least, 85 % from grapes harvested within 
that area in the case of a specific place or region, whose reputation, specific quality or other characteristics 
may be attributed to that geographical origin and whose production occurs within that defined geographical 
area or region. 
[Decreto-Lei no 212/2004, de 23.8.2004]  
Vinho doce natural  Portuguese  PDO  
(3) Sugar rich wine, made from late harvested grapes or affected by noble rot. 
[Portaria no 166/1986, de 26.6.1986]  
Vinho generoso  Portuguese  PDO  
(3) The liqueur wines traditionally produced in demarcated regions of Douro, Madeira, Setúbal and Carcavelos, 
called, respectively, Port Wine or Porto, and its translation into other languages, of Madeira Wine or 
Madeira, and its translation into other languages, Moscatel de Setúbal or Setúbal and Carcavelos. 
[Decreto-Lei no 166/1986, de 26.6.1986]  
Vinho regional  Portuguese  PGI  
(1) The labelling of wine products entitled to a geographical indication can include the following mentions: 
“Vinho Regional” or “Vinho da Região de”. 
[Decreto-Lei no 212/2004, de 23.8.2004]  
ROMANIA  
Vin cu denumire de origine controlat ă 
(D.O.C.),  supplemented by:  
— Cules la maturitate deplin ă – C.M.D. 
— Cules târziu – C.T. 
— Cules la înnobilarea boabelor – C.I.B.  Romanian  PDO  
(1, 3, 8, 15, 
16) Wines bearing a designation of origin are wines produced from grapes obtained in delimited areas char ­
acterised by climate, soil and exposure conditions which are favourable for the harvest quality and respect 
the following requirements: 
(a) the grapes from which the wine is produced come exclusively from the respective delimited area; 
(b) the production takes place in the respective geographical area; 
(c) the quality and characteristics of wine are essentially or exclusively due to a particular geographical 
environment with its inherent natural and human factors; 
(d) wines are obtained from vine varieties belonging to Vitis vinifera. 
According to the maturation stage of the grapes and its quality characteristics at harvest, wines bearing a 
designation of origin are classified as follows: 
(a) DOC – CMD – wine bearing a designation of origin obtained from grapes fully matured harvested; 
(b) DOC – CT – wine bearing a designation of origin obtained from grapes of a late harvest; 
DOC – CIB – wine bearing a designation of origin obtained at harvest when the grape are ennobled.  
Vin spumant cu denumire de origine 
controlat ă (D.O.C.)  Romanian  PDO  
(5, 6)  Sparkling wines, bearing a protected designation of origin are produced from varieties recommended for this 
kind of production, being cultivated in delimited vineyards where the wine is produced as a raw material 
and which is entirely processed until marketing only within the authorised area.EN 11.5.2010 Official Journal of the European Union L 117/27Vin cu indica ție geografic ă Romanian  PGI  
(1, 4, 9, 15, 
16) Wines bearing a geographical indication are produced from grapes harvested on specific vineyards in 
delimited areas and respecting the following conditions: 
(a) possess a specific quality, reputation or characteristics attributable to that respective geographic origin; 
(b) at least 85 % of the grapes used for wine production come exclusively from this geographical area; 
(c) the production takes place in this geographical area; 
(d) wines are obtained from vine varieties belonging to the Vitis vinifera or comes from a cross between the 
species Vitis vinifera and other species of the genus Vitis. 
The actual alcoholic strength must be with a minimum 9,5 % by volume in case of wines produced in the 
wine-growing zone B and at least with 10,0 % by volume for the wine-growing zone CI and CII. The total 
alcoholic strength must not exceed 15 % by volume.  
SLOVENIA  
Kakovostno vino z zaš čitenim geografskim 
poreklom (kakovostno vino ZGP),  whether or 
not supplemented by  Mlado vino  Slovenian  PDO  
(1) Wine from fully matured grapes with a minimum natural alcohol content of 8,5 % vol (9,5 % vol in zone 
CII) and a maximum yield of 8 000 l/ha. Analytical and organoleptic evaluation is obligatory.  
Kakovostno pene če vino z zaš čitenim 
geografskim poreklom (Kakovostno vino 
ZGP)  Slovenian  PDO  
(1) Wine obtained by first and second alcoholic fermentation with a minimum actual alcoholic strength of 10 % 
vol for which the total alcoholic strength of the cuvee is not less than 9 % vol.  
Penina  Slovenian  
Vino s priznanim tradicionalnim poime ­
novanjem (vino PTP)  Slovenian  PDO  
(1) The conditions for these quality wines are set by the Rules of the Minister on the basis of expert’s detailed 
report (e.g. varieties, alcohol content, yield, etc.)  
Renome  Slovenian  
Vrhunsko vino z zaš čitenim geografskim 
poreklom (vrhunsko vino ZGP),  whether or 
not supplemented by:  
— Pozna trgatev 
— Izbor 
— Jagodni izbor 
— Suhi jagodni izbor 
— Ledeno vino 
— Arhivsko vino (Arhiva) 
— Slamno vino (vino iz sušenega grozdja)  Slovenian  PDO  
(1) Wine from fully matured grapes with a minimum natural sugar content of 83odegrees Oechsle and a 
maximum yield of 8 000 l/ha. No enrichment, sweetening, acidification and deacidification is allowed. 
Analytical and organoleptic evaluation is obligatory. 
Pozna trgatev: from overripe and/or botrytis infected grapes with a minimum natural sugar content of 
92odegrees Oechsle; 
Izbor: from overripe and botrytis infected grapes with a minimum natural sugar content of 108odegrees 
Oechsle; 
Jagodni izbor: from overripe and botrytis infected selected grapes with a minimum natural sugar content of 
128odegrees Oechsle; 
Suhi jagodni izbor: from overripe and botrytis infected selected grapes with a minimum natural sugar 
content of 154odegrees Oechsle; 
Ledeno vino: grapes must be naturally frozen during harvest and pressing and must have a minimum sugar 
content of 128odegrees Oechsle; 
Arhivsko vino (arhiva): aged wine from fully matured grapes with a minimum natural sugar content of 
83odegrees Oechsle; 
Slamno vino (vino iz sušenega grozdja): grapes must be stored and naturally dried on reed or straw before 
pressing.EN L 117/28 Official Journal of the European Union 11.5.2010Vrhunsko pene če vino z zaš čitenim 
geografskim poreklom (Vrhunsko pene če 
vino ZGP)  Slovenian  PDO  
(1) Wine obtained by first and second alcoholic fermentation with a minimum actual alcoholic strength of 
10,5 % vol for which the total alcoholic strength of the cuvee is not less than 9,5 % vol.  
Penina  Slovenian  
Deželno vino s priznano geografsko oznako 
(Deželno vino PGO),  whether or not supple ­
mented by  Mlado vino  Slovenian  PGI  
(1) Wine from fully matured grapes with a minimum natural alcohol content of 8,5 % vol and a maximum 
yield of 12 000 l/ha. Analytical and organoleptic evaluation is obligatory.  
SLOVAKIA  
Akostné víno  Slovak  PDO  
(1) Wine classified by Control Institute as quality variety wine or quality branded wine, made from grapes of 
which natural sugar content is at least 16° NM and the maximum yield per hectare is not exceeded and wine 
complies with quality requirements determined by special regulation.  
Akostné víno s prívlastkom,  supplemented by:  
— Kabinetné 
— Neskorý zber 
— Výber z hrozna 
— Bobu ľovývýber 
— Hrozienkový výber 
— Cibébový výber 
— L'adový zber 
— Slamové víno  Slovak  PDO  
(1) Wine classified by the Control Institute as the quality wine with attribute, it complies with quality 
requirements determined by special regulation, the maximum yield per hectare is not exceeded, vine 
variety, origin of grapes, its natural sugar contents, weight and health condition are certified before 
processing by an employee of the Control Institute, the ban on increase in natural alcoholic strength by 
volume and adjustment of residual sugar is observed. 
Akostné víno s prívlastkom is divided into: 
— kabinetné víno yielded from full mature grapes having natural sugar contents of at least 19° NM, 
— neskorý zber yielded from full mature grapes having natural sugar contents of at least 21° NM, 
— výber z hrozna yielded from full mature grapes having natural sugar contents of at least 23° NM 
obtained from carefully selected bunches, 
— bobu ľový výber yielded from manually selected overripe grape bunches from which immature and 
impaired berries have been removed manually, having natural sugar contents of at least 26° NM, 
— hrozienkový výber yielded exclusively from manually selected overripe natural grape berries, having 
sugar contents of at least 28° NM, 
— cibébový výber yielded exclusively from manually selected overripe grape berries refined by effect of  
Botrytis cinerea  Persoon, having natural sugar contents of at least 28° NM, 
— ľadové víno yielded from grapes harvested at the temperature of minus 7 °C and less and the grapes 
remained frozen during the harvesting and processing and the obtained must had natural sugar contents 
of at least 27° NM, 
— slamové víno yielded from well ripened grapes stored before processing on straw or in reed matting, 
possibly it has been left hanging on strings for at least three months and the natural sugar content of 
obtained must was at least 27° NM.  
Esencia  Slovak  PDO  
(1) Wine produced by slow fermentation of free-run wine acquired from separately selected cibebas from the 
defined vineyard of “vinohradnícka oblas ť Tokaj”. The essence shall contain at least 450 g/l of natural sugar 
and 50 g/l of sugar-free extract. It shall mature at least three years, of that at least two years in wooden cask.  
Forditáš  Slovak  PDO  
(1) Wine produced by alcoholic fermentation of must or wine of the same vintage from the defined vineyard of 
the “vinohradnícka oblas ť Tokaj” poured on wine marc rapes from cibebas. It shall mature at least two years, 
of that at least one year in wooden cask.EN 11.5.2010 Official Journal of the European Union L 117/29Mášláš  Slovak  PDO  
(1) Wine produced by alcoholic fermentation of must or wine of the same vintage from the defined vineyard of 
the “vinohradnícka oblas ť Tokaj” poured on fermentation lees of the Samorodné or Výber. It shall mature at 
least two years, of that at least one year in wooden cask.  
Pestovate ľský sekt (*)  Slovak  PDO  
(4) Basic conditions of the production are met with condition for producing quality sparkling wines and the last 
phase of the process of sparkling wine yielding is carried out by the winegrower of the vineyard from which 
grapes used for the production are. Single components of the cuvée of the pestovate ľský sekt shall be from 
one wine-growing area.  
Samorodné  Slovak  PDO  
(1) Wine produced by alcoholic fermentation from Tokaj grape varieties in wine growing area of 
“vinohradnícka oblas ť Tokaj” from the defined vineyard, if conditions for mass creation of cibebas are 
not favourable. It may be put into circulation at earliest after two years of maturing, of that at least one 
year in wooden cask  
Sekt vinohradníckej oblasti (*)  Slovak  PDO  
(4) Sparkling wine obtained by primary or secondary fermentation of quality wine from grapes grown on wine- 
growing fields in wine-growing areas and exclusively in the wine-growing area where grapes for its yielding 
are grown or in immediately neighbouring area and basic conditions of the production are met with 
condition for quality sparkling wines.  
Výber (3)(4)(5)(6) put ňový Slovak  PDO  
(1) Wine produced by alcoholic fermentation after pouring of cibebas with must having sugar contents of at 
least 21° NM from the defined vineyard of “vinohradnícka oblas ť Tokaj” or with wine having the same 
quality and same vintage from the defined vineyard of “vinohradnícka oblas ť Tokaj”. According to the 
amount of added cibebas, the Tokajský výber shall be divided into 3 to 6 put ňový. Výber shall mature at 
least three years, of that at least two years in wooden cask  
Výberová esencia  Slovak  PDO  
(1) Wine produced by alcoholic fermentation of cibebas. During the harvesting, berries of grapes are selected 
separately, and they are poured immediately after the processing by must from the defined vineyard of the 
“vinohradnícka oblas ť Tokaj” or by wine of the same vintage which contains at least 180 g/l of natural sugar 
and 45 g/l of sugar-free extract. It shall mature at least three years, of that at least two years in wooden cask.  
(*) No protection is claimed on the term “sekt”.  
UNITED KINGDOM  
quality (sparkling) wine  English  PDO  
(1, 4)  Wine or sparkling wine that is made in England and Wales in accordance with the rules set out in national 
legislation in those countries. Wines marketed as “quality wine” have undergone an organoleptic and 
analytical assessment. Its specific nature and character will be derived in part from the area of production, 
the quality of the grapes used and the skill of the producer and winemaker.  
Regional (sparkling) wine  English  PGI  
(1, 4)  Wine or sparkling wine that is made in England and Wales in accordance with the rules set out in national 
legislation in those countries. “Regional wine” will have undergone an organoleptic and analytical 
assessment. Its nature and character will be derived in part from the area of production, the grapes that 
are used and the skill of the producer and winemaker.EN L 117/30 Official Journal of the European Union 11.5.2010PART B:  Traditional terms as referred to in Article 118u(1)(b) of Regulation (EC) No 1234/2007  
BULGARIA  
Колекционно  
(collection)  Bulgarian  PDO  
(1) Wine which satisfies the conditions of “special reserve” and which is matured in bottles at least one year, 
and whose quantity does not exceed 1/2 of the lot “special reserve”.  
Ново  
(young)  Bulgarian  PDO/PGI  
(1) The wine has been produced entirely from grapes obtained from one harvest and has been bottled till the 
end of the year. It can be sold with the indication “new” till 1 March of the following year. In this case on 
the labels shall obligatory be entered also the indication “term of sale – 1 March …”. After the elapse of the 
term indicated above the wine cannot be marked and presented as “new” and the quantities of wine left in 
the commercial network shall obligatory be re-labelled after 31 March of the corresponding year in 
compliance with the requirements of the ordinance.  
Премиум  
(premium)  Bulgarian  PGI  
(1) Wine produced from one variety of grapes which possesses the highest quality of the whole harvest. The 
quantity produced does not exceed 1/10 of the whole harvest.  
Премиум  оук, или първо  зареждане  в бъчва  
(premium oak)  Bulgarian  PDO  
(1) Wine matured in new oak casks with volume up to 500 l.  
Премиум  резерва  
(premium reserve)  Bulgarian  PGI  
(1) Wine produced from one variety of grapes, represents a preserved quantity from the best lot of the harvest.  
Резерва  
(reserve)  Bulgarian  PDO/PGI  
(1) Wine produced from one variety of grapes, matured at least one year from November in the year of the 
harvest.  
Розенталер  
(Rosenthaler)  Bulgarian  PDO  
(1) Wine produced from recommended varieties of grapes with sugar content not less than 22 weight percent. 
The wine possesses an alcoholic strength of at least 11°. Its characteristics are notably due to the addition of 
grapes must or concentrated grapes must at least 30 days before the expedition.  
Специална  селекция  
(special selection)  Bulgarian  PDO  
(1) Wine produced from one variety of grapes or is a blend, matured at least two years after the expiring date 
stated in the product specification.  
Специална  резерва  
(special reserve)  Bulgarian  PDO  
(1) Wine produced from one variety of grapes or is a blend, matured at least one year in oak barrels after the 
expiring date stated in the product specification.  
CZECH REPUBLIC  
Archivní víno  Czech  PDO  
(1) Wine placed into the circulation at least three years after the year of harvesting.EN 11.5.2010 Official Journal of the European Union L 117/31Bur čák Czech  PDO  
(1) Partially fermented grape must, where the actual alcohol content is higher than one volume percentage and 
lower than three fifths of the total alcohol content.  
Klaret  Czech  PDO  
(1) Wine produced from the black grapes without fermentation on skins.  
Košer, Košer víno  Czech  PDO  
(1) Wine which has been produced by the liturgical method in the sense of the rules of the Jewish Congre ­
gation.  
Labín  Czech  PGI  
(1) Wine from black grapes, which has been produced without fermentation on skins in the Czech wine region.  
Mladé víno  Czech  PDO  
(1) Wine offered for the consumption to final consumer at the latest by the calendar year end, in which the 
harvest of grapes used for the production of this wine was carried out.  
Mešní víno  Czech  PDO  
(1) Wine which has been produced by liturgical method and complies with the conditions for use during the 
liturgical acts within the framework of the Catholic Church celebration.  
Panenské víno  Czech  PDO  
(1) Wine origins from the first harvest of the vineyard; as the first harvest of the vineyard is considered the 
harvest carried out in the third year of vineyard plantation.  
Panenská sklize ň Czech  
Pěstitelský sekt (*)  Czech  PDO  
(4) Sparkling wine classified by the Czech Agriculture and Food Inspection Authority, which complies with the 
requirements of the European Community regulations for the quality sparkling wine produced in specific 
region from the grapes from winegrower’s vineyard.  
Pozdní sb ěr Czech  PDO  
(1) Wine classified by the Czech Agriculture and Food Inspection Authority, produced from the grapes 
harvested on defined vineyard in the area concerned, the yield per hectare was not been exceeded, the 
grapes of which the wine has been produced, reached the sugar content 21° NM at least, wine harvesting 
and producing, with the exception of bottling, were carried out in the wine region concerned, the wine 
complies with the requirements regarding to the quality laid down by the implementing legal regulation.  
Premium  Czech  PDO  
(1) Wine with attributes of sorts – selection of grapes, selection of berries or selection of raisined berries was 
produced from the grapes, which were at least from the 30 % affected by the noble rot  Botrytis cinerea  P. 
Rezerva  Czech  PDO  
(1) Wine aged at least for period of 24 months in a wooden barrel and subsequently in a bottle, whereas at 
least 12 months for red wine and 6 months for white or rosé wine in a barrel.  
Růžák Czech  PDO  
(1) Wine produced from the blend of grapes or grape must from white, if need be red or black grapes.  
Ryšák  CzechEN L 117/32 Official Journal of the European Union 11.5.2010Zrálo na kvasnicích,  Czech  PDO  
(1) Wine during the production was left on lees for a period of at least six months.  
Krášleno na kvasnicích  Czech  
Školeno na kvasnicích  Czech  
(*) No protection is claimed on the term “sekt”.  
GERMANY  
Affentaler  German  PDO  
(1) Term of origin for red quality wine and Prädikatswein of the Blauer Spätburgunder wine grape variety from 
the Altschweier, Bühl, Eisental and Neusatz territories of the town of Bühl, Bühlertal, as well as the Neuweier 
territory of the town of Baden-Baden.  
Badisch Rotgold  German  PDO  
(1) Wine produced by blending (mixing) white wine grapes, also crushed, with red wine grapes which originates 
in the specified wine-growing zone Baden  
Classic  German  PDO  
(1) Red wine or white quality wine made exclusively from grapes from classical wine grape varieties typical of 
the region; the must used in production has a natural minimum alcoholic strength which is at least 1 % by 
volume higher than the natural minimum alcoholic strength prescribed for the wine-growing zone in which 
the grapes have been harvested; total alcoholic strength at least 11,5 % by volume; residual sugar content 
not exceeding 15 g/l and not exceeding twice the total acidity content; indication of a single wine grape 
variety, indication of vintage, but no indication of taste.  
Ehrentrudis  German  PDO  
(1) Statement of origin for quality and top-quality wine of the type of wine rosé wine from the Blauer 
Spätburgunder wine grape variety from the Tuniberg area.  
Federweisser  German  PGI  
(1) Partly-fermented grape must from Germany with geographical indication or other EU States; geographical 
indications borrowing from “vin de pays” wine-growing zone; “Federweißer”: in the most common desig ­
nation for partly-fermented grape must in view of regional diversity of designations.  
Hock  German  PGI  
(1) White wine with geographical indication from the Rhine wine-growing zone and a residual sugar content in 
the “medium-sweet” range; history of the term: Hock is traditionally the Anglo-American designation for 
Rhine wine, and can be traced back to the place name “Hochheim” (on the Main, Rheingau wine-growing 
zone).  
Liebfrau(en)milch  German  PDO  
(1) Traditional name of a white German quality wine, which consists of at least 70 per cent of a blend of 
Riesling, Silvaner, Müller-Thurgau or Kerner from the region Nahe, Rheingau, Rheinhessen or Pfalz. Residual 
sugar content within the range of “medium sweet”. Almost exclusively designed for exportation.  
Riesling-Hochgewächs (*)  German  PDO  
(1) White quality wine, exclusively produced from grapes of the wine grape variety Riesling, the must used for 
production has shown a natural alcoholic strength which is at least 1,5 % by volume higher than the natural 
minimum alcoholic strength prescribed for the specified wine-growing zone or the part of it in which the 
grapes have been harvested, and which has achieved a quality number of at least 3,0 in the quality test.EN 11.5.2010 Official Journal of the European Union L 117/33Schillerwein  German  PDO  
(1) Wine from the specified wine-growing zone Württemberg; quality wine pale to bright red in colour, 
produced by blending (mixing) white wine grapes, also crushed, with red wine grapes, also crushed. 
“Schillersekt b.A.” or “Schillerperlwein b.A.” permissible if Schillerwein is the basic wine.  
Weissherbst  German  PDO  
(1) Quality wine produced in a specified wine-growing zone or Prädikatswein (wine with special attributes) 
which is produced from one single red wine grape variety and at least 95 per cent from light pressed must; 
the wine grape variety must be indicated in connection with the Weißherbst designation the same in type 
face, size and colour; may also be used with domestic quality sparkling wine produced from wine which 
may bear the designation “Weißherbst”.  
(*) No protection is claimed on the terms “Riesling” and “Sekt”.  
GREECE  
Αγρέπαυλη  
(Agrepavlis)  Greek  PDO/PGI  
(1, 3, 4, 8, 11, 
15, 16)  Wines produced from grapes harvested in vineyards exploited by a holding, where there is a building 
characterised as “Agrepavlis” and the wine making is carried out within this holding.  
Αμπέλι  
(Ampeli)  Greek  PDO/PGI  
(1, 3, 4, 8, 11, 
15, 16)  Wines produced exclusively from grapes harvested in vineyards exploited by a holding, and the wine making 
is carried out within this holding.  
Αμπελώνας (ες) 
(Ampelonas (-ès))  Greek  PDO/PGI  
(1, 3, 4, 8, 11, 
15, 16)  Wines produced exclusively from grapes harvested in vineyards exploited by a holding, and the wine making 
is carried out within this holding.  
Αρχοντικό  
(Archontiko)  Greek  PDO/PGI  
(1, 3, 4, 8, 11, 
15, 16)  Wines produced from grapes harvested in vineyards exploited by a holding, where there is a building 
characterised as “archontiko” and the wine making is made within this holding.  
Κάβα  
(Cava)  Greek  PGI  
(1, 3, 8, 11, 
15, 16)  Wines aging under controlled conditions.  
Από  διαλεκτούς  αμπελώνες  
(Grand Cru)  Greek  PDO  
(3, 15, 16)  Wines produced exclusively from grapes of selected vineyards, with special low yields per ha.  
Ειδικά  Επιλεγμένος  
(Grande réserve)  Greek  PDO  
(1, 3, 15, 16)  Selected wines aging for a specific time, under controlled conditions.  
Κάστρο  
(Kastro)  Greek  PDO/PGI  
(1, 3, 4, 8, 11, 
15, 16)  Wines produced from grapes harvested in vineyards exploited by a holding, where there is a building or 
ruins of historical Castle and the wine making is carried out in this holding.EN L 117/34 Official Journal of the European Union 11.5.2010Κτήμα  
(Ktima)  Greek  PDO/PGI  
(1, 3, 4, 8, 11, 
15, 16)  Wines produced from grapes harvested in vineyards exploited by a holding, which is located within the 
relevant viticultural protected area.  
Λιαστός  
(Liastos)  Greek  PDO/PGI  
(1, 3, 15, 16)  Wines produced from grapes left in the sun or shade for partial dehydration.  
Μετόχι  
(Metochi)  Greek  PDO/PGI  
(1, 3, 4, 8, 11, 
15, 16)  Wines produced from grapes harvested in vineyards exploited by a holding, which is located outside the 
monastery’s area where the holding belongs.  
Μοναστήρι  
(Monastiri)  Greek  PDO/PGI  
(1, 3, 4, 8, 11, 
15, 16)  Wines produced from grapes harvested in vineyards that belong to a monastery.  
Νάμα  
(Nama)  Greek  PDO/PGI  
(1) Sweet wines used for the Holy Communion  
Νυχτέρι  
(Nychteri)  Greek  PDO  
(1) Wines of “Santorini” PDO produced exclusively in the islands “ Thira” and “Thiresia”, aging in barrels for at 
least three months  
Ορεινό  κτήμα  
(Orino Ktima)  Greek  PDO/PGI  
(1, 3, 4, 8, 11, 
15, 16)  Wines produced from grapes harvested in vineyards exploited by a holding, located in an altitude over 
500 m  
Ορεινός  αμπελώνας  
(Orinos Ampelonas)  Greek  PDO/PGI  
(1, 3, 4, 8, 11, 
15, 16)  Wines produced exclusively from grapes grown in vineyards located in an altitude over 500 m  
Πύργος  
(Pyrgos)  Greek  PDO/PGI  
(1, 3, 4, 8, 11, 
15, 16)  Wines produced from grapes harvested in vineyards exploited by a holding, where there is a building 
characterised as “Pyrgos” and the wine making is carried out within this holding  
Επιλογή  ή Επιλεγμένος  
(Réserve)  Greek  PDO  
(1, 3, 15, 16)  Selected wines aging for a particular time, under controlled conditions  
Παλαιωθείς  επιλεγμένος  
(Vieille réserve)  Greek  PDO  
(3, 15, 16)  Selected liqueur wines aging for a particular time, under controlled conditions  
Βερντέα  
(Verntea)  Greek  PGI  
(1) Wine of traditional designation produced from grapes harvested in vineyards of the island of Zakynthos 
where also the wine making takes place  
Vinsanto  Latin  PDO  
(1, 3, 15, 16)  Wine of “Santorini” PDO produced in the complex of Santo Erini-Santorini of the islands of “Thira” and 
“Thirasia” from grapes left in the sun.EN 11.5.2010 Official Journal of the European Union L 117/35SPAIN  
Amontillado  Spanish  PDO  
(3) Liqueur wine (Vino generoso) of “Jerez-Xérès-Sherry”, “Manzanilla-Sanlúcar de Barrameda”, “Montilla- 
Moriles” dry PDOs, of sharp aroma, countersunk, smooth and full to paladar, of color amber or gold, 
with acquired alcoholic strength between 16–22°. Aged during at least two years, by the system of “criaderas 
y soleras”, in oak container of maximum capacity of 1 000 l.  
Añejo  Spanish  PDO/PGI  
(1) Wines aged for a minimum period of twenty-four months in total, in wood container of oak of maximum 
capacity of 600 l or in bottle.  
Spanish  PDO  
(3) Liqueur wine of “Malaga” PDO aged between three to five years.  
Chacolí-Txakolina  Spanish  PDO  
(1) Wine of “Chacolí de Bizkaia-Bizkaiko Txakolina”, “Chacolí de Getaria-Getariako Txakolina” and “Chacolí de 
Álava-Arabako Txakolina” PDO elaborated fundamentally with the varieties Ondarrabi Zuri and Ondarrabi 
Beltza. Wine with an acquired alcoholic strength minimum of 9,5 % vol (11 % vol. for the white fermented 
in barrel), maximum of 0,8 mg/l of volatile acidity and maximum of 180 mg/l of total sulphurs (140 mg/l 
for the red ones)  
Clásico  Spanish  PDO  
(3, 16)  Wines with more than 45 g/l of sweeten residual.  Chile  
Cream  English  PDO  
(3) Liqueur wine of “Jerez-Xérès-Sherry”, “Manzanilla-Sanlúcar de Barrameda”, “Montilla-Moriles”, “Málaga” and 
“Condado de Huelva” with at least 60 g/l of reducing matters of color of amber to mahogany. Aged during 
at least two years, by the system of “criaderas y soleras” or by the one of “añadas”, in oak container.  
Criadera  Spanish  PDO  
(3) Liqueur wine of “Jerez-Xérès-Sherry”, “Manzanilla-Sanlúcar de Barrameda”, “Montilla-Moriles”, “Málaga” and 
“Condado de Huelva” which are aged by the system of “criaderas y soleras”, that is traditional in its zone  
Criaderas y Soleras  Spanish  PDO  
(3) Liqueur wine of “Jerez-Xérès-Sherry”, “Manzanilla-Sanlúcar de Barrameda”, “Montilla-Moriles”, “Málaga” and 
“Condado de Huelva”, that uses scales of generally placed boots of oak superposed, and called “criaderas”, in 
which the wine of the year gets up on the superior scale of the system and is crossing the different scales or 
“criaderas” by partial and successive transferences, in the course of a long period, until reaching the last scale 
or “solera”, where it concludes the aging process.  
Crianza  Spanish  PDO  
(1) Wines other than sparkling, semi-sparkling and liqueur wines, that fulfil the following conditions: 
— red wines must have a minimum period of ageing of 24 months, of which they must remain al least 6 
months in oak barrels of maximum capacity of 330 l, 
— white and rosé wines must have a minimum period of ageing of 18 months, of which they must remain 
at least 6 months in oak barrels of the same maximum capacity.EN L 117/36 Official Journal of the European Union 11.5.2010Dorado  Spanish  PDO  
(3) Liqueur Wines of “Rueda” and “Malaga” PDO with aging process.  
Fino  Spanish  PDO  
(3) Liqueur wine (vino generoso) of “Jerez-Xérès-Sherry” and “Manzanilla Sanlúcar de Barrameda”, “Montilla 
Moriles” PDO with the following qualities: straw-coloured, dry, slightly bitter, slight and fragant to the 
palate. Aged in “flor” during at least two years, by the system of “criaderas y soleras”, in oak container of 
maximum capacity of 1 000 l.  
Fondillón  Spanish  PDO  
(16)  Wine of “Alicante” PDO, elaborated with grapes of the Monastrell variety, sobremature in stock and with 
exceptional conditions of quality and health. In the fermentation native leavenings are used solely and the 
acquired alcoholic strength (minimum of 16 % vol) shall be, in his totality, natural. Aged at least ten years in 
oak containers.  
Gran reserva  Spanish  PDO  
(1) Wines other than sparkling, semi-sparkling and liqueur that fulfil the following conditions: 
— red wines must have a minimum period of ageing of 60 months, of which they shall remain al least 18 
months in oak barrels of maximum capacity of 330 l, and in bottle the rest of this period, 
— white and rosé wines must have a minimum period of ageing of 48 months, of which they shall remain 
at least 6 in oak barrels of the same maximum capacity and in bottle the rest of this period.  Chile  
Spanish  PDO  
(4) The minimum period of ageing for sparkling wines of “Cava” PDO, is 30 months, from “tiraje” to “degüelle”.  
Lágrima  Spanish  PDO  
(3) Sweet wine of “Málaga” PDO in whose elaboration the must leaks after treading of grapes without me ­
chanical pressure. Its ageing must be done during, at least two years, by the system of “criaderas y soleras” 
or by the one of vintage years, in oak container of maximum capacity of 1 000 l.  
Noble  Spanish  PDO/PGI  
(1) Wines aged during a minimum period of eighteen months in total, in oak barrels of maximum capacity of 
600 l or in bottle.  
Spanish  PDO  
(3) Liqueur wines of “Málaga” PDO aged between two and three years.  
Oloroso  Spanish  PDO  
(3) Liqueur wine (vino generoso) of “Jerez-Xérès-Sherry” and “Manzanilla Sanlúcar de Barrameda”, “Montilla 
Moriles” which possesses the following qualities: much body, plenty and velvety, aromatic, energetic, dry or 
slightly led, of similar color to the mahogany, with acquired alcoholic strength between 16 and 22°. It has 
been aged during at least two years, by the system of “criaderas y soleras”, in oak container of maximum 
capacity of 1 000 l.  
Pajarete  Spanish  PDO  
(3) Sweet or semisweet wines of “Málaga” PDO aged at least two years, by the system of “criaderas y soleras” or 
by the one of “añadas”, in oak container of maximum capacity of 1 000 l.EN 11.5.2010 Official Journal of the European Union L 117/37Pálido  Spanish  PDO  
(3) Liqueur wine (vino generoso) of “Condado de Huelva” aged more than three years by biological aging 
process, with an acquired alcoholic strength of 15–17 % vol.  
Spanish  PDO  
(3) Liqueur wine of “Rueda” PDO aged at least four years, with the three last years in oak.  
Spanish  PDO  
(3) Wine of “Málaga” PDO from Pedro Ximenez and/or Moscatel varieties, without addition of “arrope” (boiled 
must), withouth aging process.  
Palo Cortado  Spanish  PDO  
(3) Liqueur wine (vino generoso) of “Jerez-Xérès-Sherry” and “Manzanilla Sanlúcar de Barrameda”, “Montilla 
Moriles” whose organoleptic characteristics consists of the aroma of an amontillado and palate and colour 
similar to those of an oloroso, and with an acquired alcoholic strength between 16 and 22 percent. Aged in 
two phases: the first biological, under a film of “flor”, and the second oxidative.  
Primero de Cosecha  Spanish  PDO  
(1) Wine of “Valencia” PDO harvested in the ten first days of the harvesting period and bottled inside of the 
thirty following days to finalise the same one, being obligatory to indicate in the label the harvest.  
Rancio  Spanish  PDO  
(1, 3)  Wines that have followed a process of aging noticeably rusted, with abrupt changes of temperature in 
presence of air, or in wood package or crystal packages.  
Raya  Spanish  PDO  
(3) Liqueur wine (vino generoso) of “Montilla Moriles” with possesses similar characteristics to “Oloroso” wines 
but with less taste and aroma. Aged during at least two years, by the system of “criaderas y soleras”, in oak 
container of maximum capacity of 1 000 l  
Reserva  Spanish  PDO  
(1) Wines other than sparkling, semi-sparkling and liqueur wines, that fulfil the following conditions: 
— red wines must have a minimum period of ageing of 36 months, of which they shall remain al least 12 
months in oak barrels of maximum capacity of 330 l, and in bottle for the rest of this period, 
— white and rosé wines must have a minimum period of ageing of 24 months, of which they shall remain 
at least six in oak barrels of the same maximum capacity and in bottle for the rest of this period.  Chile  
Sobremadre  Spanish  PDO  
(1) White wines of “Vinos de Madrid” that, as a consequence of their special elaboration, contain carbon dioxide 
gas preceding of the own fermentation of musts with their “madres” (stripped and squeezed grape)  
Solera  Spanish  PDO  
(3) Liqueur wine of “Jerez-Xérès-Sherry”, “Manzanilla-Sanlúcar de Barrameda”, “Montilla-Moriles”, “Málaga” and 
“Condado de Huelva” aged by the system of “criaderas y soleras”.  
Superior  Spanish  PDO  
(1) Wines obtained with at least 85 % of preferred varieties of the respective demarcated areas.  Chile 
South AfricaEN L 117/38 Official Journal of the European Union 11.5.2010Trasañejo  Spanish  PDO  
(3) Liqueur wine of “Málaga” PDO aged more than five years.  
Vino Maestro  Spanish  PDO  
(3) Wine of “Málaga” PDO, that comes from a very incomplete fermentation, because before it begins the must 
is added with a 7 % of wine alcohol. Thus the fermentation is very slow and it becomes paralyzed when the 
alcohol wealth is of 15–16°, being left about a 160–200 g/l of sugars without fermentation. Aged during at 
least two years, by the system of “criaderas y soleras” or by the one of “añadas”, in oak container of 
maximum capacity of 1 000 l.  
Vendimia Inicial  Spanish  PDO  
(1) Wine of “Utiel–Requena” made from grapes harvested in the ten first days of the harvesting period and 
presenting an alcoholic graduation between 10 and 11,5 percent in volume, being their youth the cause of 
their special attributes, between which a slight carbon dioxide gas loosening can be included.  
Viejo  Spanish  PDO/PGI  
(1) Wine aged at least thirty six months, with a rusted character noticeably due to the action of the light, 
oxygen, heat or of joint of these factors.  
Spanish  PDO  
(3) Liqueur wine (vino generoso) of Condado de Huelva PDO, which possesses the following qualities: much 
body, plenty and velvety, aromatic, energetic, dry or slightly led, of similar color to the mahogany, with 
acquired alcoholic strength between 15 and 22°. It has been aged during at least 2 years, by the system of 
“criaderas y soleras”, in oak container of maximum capacity of 1 000 l.  
Vino de Tea  Spanish  PDO  
(1) Wine of the North subzone of the “La Palma” PDO aged in wood packages of  Pinus canariensis  (“Tea”) during 
a maximum time of six months. The acquired alcoholic strength is, for white wines, between 11–14,5 % vol, 
for “rosé” ones, between 11–13 % vol and for red ones, between 12–14 % vol.  
FRANCE  
Ambré  French  PDO  
(3) Article 7 of Decree of 29 December 1997: PDO “Rivesaltes”: in order to be entitled to the controlled 
designation of origin “Rivesaltes” completed with the mention “ambré”, white wines must have grown on 
the property in an oxidising environment up to 1 September of the second year following the year of the 
crop.EN 11.5.2010 Official Journal of the European Union L 117/39Clairet  French  PDO  
(1) PDO “Bourgogne”, “Bordeaux”: pale red wine or rosé wine.  
Claret  French  PDO  
(1) PDO “Bordeaux”: expression used to designate a pale red wine  
Tuilé  French  PDO  
(3) Article 7 of Decree of 29 December 1997: In order to be entitled to the controlled designation of origin 
“Rivesaltes” completed with the mention “tuilé”, red wines must have grown on the property in an oxidising 
environment up to 1 September of the second year following the year of the crop.  
Vin jaune  French  PDO  
(1) PDO “Arbois”, “Côtes du Jura”, “L'Etoile ”, “Château-Châlon”: wine product exclusively made with grape 
varieties layed down in the national regulation: slow fermentation, aging in oak barrel without topping 
up for a minimum duration of six years.  
Château  French  PDO  
(1, 3, 4, 5, 6, 
7, 8, 9, 15, 
16) Historical expression related to a type of area and to a type of wine and reserved to wines coming from an 
estate which really exists or which is called exactly by this word.  Chile  
Clos  French  PDO  
(1, 3, 4, 5, 6, 
7, 8, 9, 15, 
16) Chile  
Cru artisan  French  PDO  
(1) PDO “Médoc”, “Haut-Médoc”, “Margaux”, “Moulis”, “Listrac”, “St Julien”, “Pauillac”, “St Estèphe” 
Expression related to the quality of a wine, to its history as well as to a type of area evoking a hierachy of 
merit between wines coming from a specific estate.  
Cru bourgeois  French  PDO  
(1) PDO “Médoc”, “Haut-Médoc”, “Margaux”, “Moulis”, “Listrac”, “Saint-Julien”, “Pauillac”, “Saint-Estèphe”: 
Expression related to the quality of a wine, to its history as well as to a type of area evoking a hierachy 
of merit between wines coming from a specific estate.  Chile  
Cru classé,  whether or not supplemented by  
Grand, Premier Grand, Deuxième, Troisième, 
Quatrième, Cinquième  French  PDO  
(1) PDO “Barsac”, “Côtes de Provence”, “Graves”, “Saint-E milion grand cru”, “Médoc”, “Haut-Médoc”, “Margaux”, 
“Pessac-Leognan”, “Saint Julien”, “Pauillac ”, “Saint Estèphe”, “Sauternes”. 
Expression related to the quality of a wine, to its history as well as to a type of area evoking a hierachy of 
merit between wines coming from a specific estate.  
Edelzwicker  German  PDO  
(1) PDO “Alsace” wines coming from one or more grape varieties as set in the specifications.  
Grand cru  French  PDO  
(1, 3, 4)  Expression related to the quality of a wine, reserved to wines with protected designations of origin defined 
by Decree and when a collective use is made of this expression by incorporation to a designation of origin.  Chile 
Switzerland 
TunisiaEN L 117/40 Official Journal of the European Union 11.5.2010Hors d’âge  French  PDO  
(3) PDO “Rivesaltes”, “Banyuls”, “Rasteau” and “ Maury”: may be used for wines having undergone a maturing of 
a minimum of five years after their elaboration.  
Passe-tout-grains  French  PDO  
(1) PDO “Bourgogne” coming from two grape varieties as set in the specifications.  
Premier Cru  French  PDO  
(1, 4)  Expression related to the quality of a wine, reserved to wines with protected designations of origin defined 
by Decree and when a collective use is made of this expression by incorporation to a designation of origin.  Tunisia  
Primeur  French  PDO  
(1) Wines whose date of marketing towards consumers is set on the third Thursday of November of the year of 
crop.  
French  PGI  
(1) Wines whose date of marketing towards consumers is set on the third Thursday of October of the year of 
crop.  
Rancio  French  PDO  
(1, 3)  PDO “Grand Roussillon”, “Rivesaltes”, “Rasteau”, “ Banyuls”, “Maury”, “Clairette du Languedoc”: expression 
related to a type of wine and to a particular method of production of wine, reserved to some quality wines 
as a result of their age and of conditions regarding the terroir.  
Sélection de grains nobles  French  PDO  
(1) PDO “Alsace”, “Alsace Grand Cru”, “Condrieu”, “ Monbazillac”, “Graves supérieur”, “Bonnezeaux”, “Jurançon”, 
“Cérons”, “Quarts de Chaume”, “Sauternes”, “Loupiac”, “Côteaux du Layon”, “Barsac”,  “Sainte Croix du Mont”, 
“Côteaux de l’Aubance”, “Cadillac”: wine compulsorily elaborated from manually cropped vintages through 
successive selections. Aim of seeking the overmatured vintages, affected by noble rot or having undergone a 
concentration on vine.  
Sur lie  French  PDO  
(1) PDO “Muscadet”, “Muscadet Coteaux de la Loire”,  “Muscadet-Côtes de Grandlieu”, “Muscadet-Sèvre et Maine”, 
“Gros Plant du Pays Nantais”: wine with particular specifications (such as yield, alcohol strengh) which stays 
on its lees up to 1 March of the year following the vintage year.  
French  PGI  
(1) IGP “Vin de pays d’Oc”, “Vin de pays des Sables du Golfe du Lion”: wine with particular specifications which 
remains less than one winter in tun or barrel and stays on its lees till bottling.  
Vendanges tardives  French  PDO  
(1) PDO “Alsace”, “Alsace Grand Cru”, “Jurançon”: expression related to a type of wine and to a particular 
method of production, reserved to wines coming from overmatured vintages which respect defined 
conditions of density and of alcohometric strength.  
Villages  French  PDO  
(1) PDO “Anjou”, “Beaujolais”, “Côte de Beaune”, “Côtes de Nuits”, “Côtes du Rhône”, “Côtes du Roussillon”, 
“Mâcon”: expression related to the quality of a wine, reserved to wines with a designation of origin defined 
by Decree and when a collective use is made of this expression by incorporation to a designation of origin.  
Vin de paille  French  PDO  
(1) PDO “Arbois”, “Côtes du Jura”, “L’Etoile”, “Hermitage”: expression related to a method of elaboration which 
consists in a selection of grapes coming from grape varieties layed down in the national regulation, put to 
dry for a minimal period of six weeks on straw beds or on gratings or hung. Aging for a minimum of three 
years from the date of pressing including maturing under wood for a minimum of 18 months.EN 11.5.2010 Official Journal of the European Union L 117/41ITALY  
Alberata  Italian  PDO  
(1) Particular term related to the “Aversa” wine typology. It is referred to the very ancient vine breeding 
tradition from which the product is obtained.  
Vigneti ad alberata  
Amarone  Italian  PDO  
(1) Exclusive historical term related to the production method of the “Valpolicella” wine typology. It is used, 
since antiquity, to identify the place of origin of the wine produced following a specific production method, 
using raisined grapes, which is based on the total fermentation of sugars. This can explain the origin of the 
name “Amarone”. It is a quite particular and well known term that can identify the product by itself.  
Ambra  Italian  PDO  
(3) Term related to the production method and to the particular amber-yellow colour, more o less deep, of the 
“Marsala” wine typology. Its particular colour originates from the long production method, which includes 
ageing and refinement, processes that imply significant oxide reductions of the polyphenols and colouring 
substances.  
Ambrato  Italian  PDO  
(1, 3)  The term is related to the production method and to the particular amber colouring, more or less deep, 
which is typical of the “Malvasia from Lipari” and “Vernaccia from Oristano” typology wines. The particular 
colour results from the long production period, included ageing and refinement, methods which imply 
significant oxide reductions of the polyphenols and colouring substances.  
Annoso  Italian  PDO  
(1) Term related to “Controguerra” wine typology. It is referred to the particular production method which 
implies raisined grapes and a compulsory ageing period into wooden containers for 30 months at least, 
before marketing and consumption of the final product.  
Apianum  Latin  PDO  
(1) Exclusive term assigned to “Fiano di Avellino” wine. It is a term having classical origin. It means goodness of 
the grapes because they are largely appreciated by the “bees” (“api” in Italian).  
Auslese  German  PDO  
(1) See traditional term “scelto”. Exclusive term assigned to “ Caldaro” and “Caldaro Classico – Alto Adige” wines.  
Buttafuoco  Italian  PDO  
(1, 6)  Exclusive term strictly related to the particular type of wine that originates from a sub-area of the “Oltrepò 
Pavese” wines. It is used, since long time, to describe a real particular product which, according to the 
meaning of the word, is able to give out a “particular heat”.  
Cannellino  Italian  PDO  
(1) Exclusive term related to a type of “Frascati” wines and to its production. It has been used for a long time in 
order to identify the type of wine above mentioned, produced by using a particular production process 
which allows to obtain a wine said “abboccato”, that is a wine slightly sweet and mouth-filling.EN L 117/42 Official Journal of the European Union 11.5.2010Cerasuolo  Italian  PDO  
(1) Traditional and historical term, strictly related to the “Cerasuolo di Vittoria” wines. It is the integral part of 
the DOCG name and it constitutes its non-geographical aspect. The term is related to its production as well 
as to its particular colour. The term is also traditionally used to describe another type of “Montepulciano 
d'Abruzzo” wines, to whom it is strictly tied up.  
Chiaretto  Italian  PDO/PGI  
(1, 3, 4, 5, 6)  Term connected to the production method and to the particular color of the related type of wine, extracted 
from black grapes.  
Ciaret  Italian  PDO  
(1) Exclusive term connected to “Monferrato” wines, and related to the particular colour that the product has; its 
name traditionally means “light red”.  
Château  French  PDO  
(1, 3, 4, 5, 6, 
8, 15, 16)  Term related to the name of the wine-making undertaking, in case the grapes originate exclusively from it 
and the wine-making is carried out in the same undertaking.  Chile  
Classico  Italian  PDO  
(1, 3, 8, 11, 
15, 16)  Term laid down in the Law No 164/1992. It is reserved for non sparkling wines of the most ancient origin 
area to which an autonomous PDO regulation can be ascribed.  Chile  
Dunkel  German  PDO  
(1) Term connected to the production method and to the typical dark colour of the corresponding typology of 
“Trentino” wines.  
Fine  Italian  PDO  
(3) Term strictly connected to one of the “Marsala” typologies. It refers to the specific production method which 
implies a minimum ageing period of one year, 8 months at least of which inside wooden casks, at least.  
Fior d’Arancio  Italian  PDO  
(1, 6)  Term connected to the two “Colli Euganei” typologies: sparkling and “passito” wines (i.e. extracted from 
raisined grapes). It refers to the production method and to the typical aromatic characteristics of the 
product, which is extracted from Muscat variety grapes produced through a careful production method.  
Flétri  Frenchs  PDO  
(1) Term connected to specific wine “Valle d'Aosta or Vallée d'Aoste” DOC typologies. It refers to the 
production method and to the typical product characteristics, which are the result of a careful production 
method of partially dried grapes.  
Garibaldi Dolce  Italian  PDO  
(3) Exclusive historical term connected to a specific “Marsala” Superior DOC typology. At the beginning, the 
term was used in honour of Garibaldi who tasted this wine when landed in Marsala. He appreciated it for its 
characteristics due to the particular production process which implies a minimum ageing period of two 
years, at least, in wooden casks.  GD 
Governo all’uso toscano  Italian  PDO/PGI  
(1) Initially, the term was tied up to “Chianti” and “Chianti Classico” PDO wines. Afterward its use was extended 
to “Colli della Toscana Centrale” PGI wine which is produced in the same production area. It refers to the 
particular production process used in Tuscany, which implies the addition of dried grapes to the wine, at the 
end of the winter, dried grapes which raise an additional fermentation.EN 11.5.2010 Official Journal of the European Union L 117/43Gutturnio  Italian  PDO  
(1, 8)  Exclusive historical term connected to a type of wine which originates from a sub-area of the “Colli 
Piacentini” wines. It refers to the production method of the above red wine, a very typical wine of a 
high quality level. In fact it was served in silver goblets of Roman origin, called “Gutturnium”.  
Italia Particolare  Italian  PDO  
(3) Exclusive historical term connected to “Marsala fine” wines. Originally “Marsala” was exclusively produced 
for the national market.  
IP 
Klassisch  German  PDO  
(1) Traditional area of production of “Caldaro” “Alto Adige ” (with designation Santa Maddalena and “Terlano”). 
(See definition of “Classico”).  
Klassisches Ursprungsgebiet  
Kretzer  German  PDO  
(1) Term referred to the production method and to the typical rosé colour. 
The term is used for the corresponding “Alto Adige”, “Trentino” and “Teroldego rotaliano” wines typologies.  
Lacrima  Italian  PDO  
(1) Term strictly connected to the name “Lacrima di Morro d'Alba ” wine, the integral part of the name of this 
wine. It refers to the particular production method whose slight grapes pressing leads to a product of high 
quality level.  
Lacryma Christi  Italian  PDO  
(1, 3, 4, 5)  Exclusive historical term strictly related to “Vesuvio” wines. It was traditionally connected to some typologies 
of the above mentioned wines (both normal and liqueur/sparkling), which are produced through a particular 
production method implying a slightly grapes pressing that leads to a product of high quality level which 
owns religious connotations.  
Lambiccato  Italian  PDO  
(1) Exclusive term related to one of “Castel San Lorenzo” wine typologies. It refers to the product type and to 
the particular production method, which employs Muscat grapes and which implies grapes maceration in 
controlled temperature inside specified containers, traditionally called “Lambicchi”.  
London Particolar  Italian  PDO  
(3) Exclusive historical term related to “Marsala Superiore” wine typology. It is a term, or initials, traditionally 
used to describe a product intended for the English market. The use of the English language is traditional 
too, and it is stated by the product specification and by the rules fixed for “Marsala” wines. In fact, it is a 
common knowledge that the importance and reputation of this denomination as a liqueur wine is due to 
the to the activity of both producers and English dealers who, since 1773, discovered Marsala, produced and 
marketed this extraordinary wine, allowing a vast knowledge all the world round, especially in England.  LP 
Inghilterra  
Occhio di Pernice  Italian  PDO  
(1) Term related to some “Vin Santo” wine typologies. It refers to the production method and to the particular 
colour. In fact, the particular production method, based on utilisation of red grapes, allows the production 
of a very typical product with an extraordinary colour whose range goes from vivid to pale pink. It is a 
detail of the “Pernice” eyes colour, the bird from which the wine gets its name.EN L 117/44 Official Journal of the European Union 11.5.2010Oro  Italian  PDO  
(3) Term related to the specific “Marsala” wines. It refers to the particular colour and to the production method 
that implies the prohibition to use cooked must. This allows to obtain a product of particular value with a 
golden color, more or less vivid.  
Passito  Italian  PDO/PGI  
(1, 3, 15, 16)  Term referred to the product type and to the corresponding production method. The terms “passito” or 
“vino passito”, and “vino passito liquoroso” are reserved for normal or liqueur wines, obtained from the 
fermentation of grapes through natural drying or in conditioned place according to the product specifi ­
cations provisions. Law No 82/2006 extended this term to overripe grapes wines.  Vino passito  
Vino Passito Liquoroso  
Ramie  Italian  PDO  
(1) Exclusive term connected to one of the “Pinerolese” wine typologies. It refers to the product type and to the 
corresponding production method, based on partially dried grapes.  
Rebola  Italian  PDO  
(1, 15)  Exclusive term connected to one of “Colli di Rimini” wine typologies. It refers to the production method and 
to the product type, whose colour range goes from golden to amber and it is obtained from partially dried 
grapes.  
Recioto  Italian  PDO  
(1, 4, 5)  Historical-traditional term closely connected to the name of three wines with designation of origin, 
produced in Veneto: PDO “Valpolicella”, “Gambellara” and “Recioto di Soave”, designations belonging 
thus to production areas very near among them and having similar traditions, especially in the provinces 
of Verona and Vicenza. The origin of the name dates from the fifth century. At that time the bucolic writers 
defined as particularly valuable and renowned this wine whose production was limited to the province of 
Verona and whose name was originated from “Retia”, the mountain-hilly region that in ancient times 
extended across the veronese-trentino area until the comasco-valtellinese borders. Such term has been 
thus used since old times and it is still used to designate wines obtained thanks to the particular production 
method which implies grapes drying.  
Riserva  Italian  PDO  
(1, 3, 4, 5, 15, 
16) Wines submitted to a certain ageing period, at least two years for red wines and one year for white wines, 
with further ageing in barrels, specifically established by the product specification. In addition to the 
ordinary modalities, the product specification must establish the obligation of the vintage year on the 
label as well as the rules for its maintaining in case of mixture of wines having different vintage years. 
The PDO of sparkling and liqueur wines typologies can use this term in accordance with the conditions 
established by the corresponding product specification and in accordance with the community law.  
Rubino  Italian  PDO  
(1) Term connected to the PDO “Cantavenna”. It is referred to the whole process and to the particular colour. 
The term “Rubino” is moreover connected to the specific typology of the DOC wine “Teroldego Rotaliano”, 
“Trentino” and “Garda Colli Mantovani”, and it is referred to the particular colour which the product 
assumes.  
Italian  PDO  
(3) Term connected to the specific “Marsala” wine typology. It is referred to the particular process which implies 
the prohibition to use cooked must. Moreover, this wine has a particular ruby-red colour which, after 
ageing, gains amber-coloured reflex.EN 11.5.2010 Official Journal of the European Union L 117/45Sangue di Giuda  Italian  PDO  
(4, 5, 8)  Exclusive historical traditional term connected to a wine typology produced in the Oltrepò Pavese territory. 
It has been used for a long time to designate a very distinguishing red-coloured product, sweet, sparkling or 
exuberant, palatable, i.e. it is so mellow indeed that the more you drink the more it can cheat you, as the 
famous apostle!!  
Scelto  Italian  PDO  
(1) Term connected to “Caldaro”, “Caldaro Classico - Alto Adige” and “Colli del Trasimeno” wines. It is referred 
to the specific product and to the corresponding production method, starting from the grapes choice (that is 
why we call it “chosen!”)  
Sciacchetrà  Italian  PDO  
(1) Historical-traditional term closely connected to the “Cinque Terre”. It is referred to the method used for 
obtaining the product, included grapes pressing and storage. In fact, the word exactly means “press and keep 
intact”, a methodology used for high quality products.  
Sciac-trà  Italian  PDO  
(1) Ditto as above (Schiacchetrà). In this case the difference can be ascribed to the term given to a specific 
typology.  
Spätlese  German  PDO/PGI  
(1, 3, 15, 16)  See term “Late grape harvest” used in the autonomous province of Bolzano.  
Soleras  Italian  PDO  
(3) Term connected to a specific liqueur wine typology called “Marsala”. It is referred to the product and to the 
specific production method which implies a minimum ageing period of five years at least in wooden barrels. 
Enrichment of cooked must or concentrated must is prohibited. The result is a pure, natural product which 
does not contain additional elements, not even those having wine origin except alcohol, of course, cause it 
is a liqueur wine.  
Stravecchio  Italian  PDO  
(3) Term exclusively connected to the unique “Virgin” and/or “Soleras ” typology of “Marsala”. It is referred to the 
particular production method which implies a minimum ageing period of 10 years at least in wooden 
barrels.  
Strohwein  German  PDO/PGI  
(1, 3, 11, 15, 
16) See traditional term “Passito”. 
It exactly means “wine from straw”. 
It referrs to the specific wine produced in the province of Bolzano and corresponds to a production method 
which implies grapes dried, after harvesting, over straw trellis according to the drying method established by 
the various product specifications.  
Superiore  Italian  PDO  
(1, 3, 4, 5, 6, 
8, 15, 16)  Wines having higher quality characteristics and whose production rules regulations are much stricter than 
others. In fact, the product specifications establish the following differences: 
(a) a minimum grapes natural alcoholic strength greater than 0,5° vol, at least; 
(b) a total consumption alcoholic strength greater than 0,5° vol, at least;  San Marino  
Superiore Old Marsala  Italian  PDO  
(3) Term related to “Marsala Superiore” typology. It is referred to the specific product and to the particular 
production method which implies a minimum ageing period of two years, at least, in wooden barrels. It is a 
name which contains, moreover, an English term, traditional for a liqueur wine and ratified by both the 
product specification and by the law related to Marsala wines. The importance and prestige of this 
denomination is due to the activity of both producers and English dealers who, since 1773, discovered, 
produced and marketed this particular wine, allowing a vast knowledge all the world round, especially in 
England.EN L 117/46 Official Journal of the European Union 11.5.2010Torchiato  Italian  PDO  
(1) Exclusive term connected to “Colli di Conegliano – Torchiato di Fregona” wines. It refers to the particular 
characteristics of the product which is obtained thanks to a thorough production method which implies a 
soft press of the grapes themselves.  
Torcolato  Italian  PDO  
(1) Exclusive term related to a specific wine typology called “Breganze”. 
It refers to the particular characteristics of the product which is obtained through a careful production 
method which implies the use of partially dried grapes. Grapes, once harvested, were hung up to trellis 
which were consequently weaved and eventually re-hung-up. In this way grapes were submitted to the 
drying process.  
Vecchio  Italian  PDO  
(1, 3)  Term related to “Rosso Barletta”, “Aglianico del Vuture”,  “Marsala” and “Falerno del Massico” wines. It refers 
to the conditions of ageing and to the subsequent ageing and refinement of the product.  
Vendemmia Tardiva  Italian  PDO/PGI  
(1, 3, 15, 16)  Term related to the particular typology of the product which implies a late grape harvest. The following 
ageing status of the grapes on the plant itself and the related grapes drying, in the various environmental 
and weather conditions, yield an extraordinary product with particular regard to sugar content and aroma. 
The result is a very extraordinary wine. These wines are also qualified as dessert wines or “meditation” wines.  
Verdolino  Italian  PDO/PGI  
(1) Term related to the production method and to the particular green colour.  
Vergine  Italian  PDO  
(1, 3)  Term related to the “Marsala” wines. It refers to the specific product and to the particular production 
method which implies a minimum ageing period of five years at least, in wooden barrels, as well as the 
prohibition on the addition of cooked or concentrated must. That means that the product is pure, natural, 
without additional components, not even those of vine origin, except the alcoholic tax which is endemic for 
a liqueur wine. 
Such a term is, moreover, related to “Bianco Vergine Valdichiana” wines. It is related to the traditional 
production method which implies a fermentation without peel which yields pure and natural the final 
product.  
Vermiglio  Italian  PDO  
(1) It is related to “Colli dell’Etruria Centrale” wines. It refers both to the particular quality characteristics and to 
the particular colour.  
Vino Fiore  Italian  PDO  
(1) Term related to the particular production method of some white and rosé wines. Method which implies a 
light grape pressing so that the result is a particular delicate taste able to arouse the best side of the wine, i.e. 
the “flower”  
Vino Novello  Italian  PDO/PGI  
(1, 8)  The term is related to the particular production method and to the production period which, for marketing 
and consumption, is fixed on 6 November of every grape harvest year.  
NovelloEN 11.5.2010 Official Journal of the European Union L 117/47Vin Santo  Italian  PDO  
(1) Historical-traditional term related to some wines produced in regions Toscana, Marche, Umbria, Emilia 
Romagna, Veneto and Trentino Alto Adige. 
It refers to the particular wine typology and to the corresponding and complex production method which 
implies storage and wine grapes drying in suitable and aerated places for a long ageing period into 
traditional wooden containers. 
With regard to the origin of the term, numerous hypothesis have been formulated, most of them are 
connected to the Middle Age. The most reliable is strictly connected to the religious value of wine. This wine 
was considered quite extraordinary and boasted miraculous virtues. 
It was commonly used when celebrating the Saint Mass and this can explain the term “Saint wine” 
(vinsanto). 
The term is still in use and it is mentioned in detail in the PDO’ specifications, a typology which is largely 
known and appreciated all over the world.  Vino Santo  
Vinsanto  
Vivace  Italian  PDO/PGI  
(1, 8)  Term related to the production method and to the corresponding product obtained. This wine owns a fizz, 
because of the carbon dioxide contained and which is the result of an exclusive and natural fermentation 
process.  
CYPRUS  
Αμπελώνας  (- ες) 
(Ampelonas (-es)) 
(Vineyard(-s))  Greek  PDO/PGI  
(1, 3, 4, 5, 6, 
8, 9, 15, 16)  Wine made from grapes harvested in vineyards of at least 1 hectare, belonging to an agricultural holding. 
The winemaking is entirely carried out on the holding within the district area. 
WPC – Board act 6/2006 
(EC382/2007, L95, 5.4.2007)  
Κτήμα  
(Ktima)  
(Domain)  Greek  PDO/PGI  
(1, 3, 4, 5, 6, 
8, 9, 15, 16)  Wine made from grapes harvested in vineyards of at least 1 hectare, belonging to an agricultural holding. 
The winemaking is entirely carried out on the holding. 
WPC – Board act 6/2006 
(EC382/2007, L95, 5.4.2007)  
Μοναστήρι  
(Monastiri) 
(Monastery)  Greek  PDO/PGI  
(1, 3, 4, 5, 6, 
8, 9, 15, 16)  Wine made from grapes harvested in vineyards of at least 1 hectare, belonging to an agricultural holding. In 
the same agricultural area there is a monastery. The winemaking is entirely carried out on that holding. 
WPC – Board act 6/2006 
(EC382/2007, L95, 5.4.2007)  
Μονή  
(Moni)  
(Monastery)  Greek  PDO/PGI  
(1, 3, 4, 5, 6, 
8, 9, 15, 16)  
LUXEMBOURG  
Château  French  PDO  
(1) Term related to the name of the holding provided the grapesoriginate exclusively from it and the wine- 
making is carried out by this holding.  ChileEN L 117/48 Official Journal of the European Union 11.5.2010Grand premier cru  French  PDO  
(1) Wines allowed to the national seal “Marque nationale” can also carry one of the additional quality desig ­
nations: “Vin classé”, “Premier cru” or “ Grand premier cru”, which have been used since 1959. These 
designations are awarded the individual wine after tasting by an official committee, which rates the 
wines on a 20-point scale: 
— wines that score less than 12 points are denied an official classification and may not display the “Marque 
nationale – appellation contrôlée”, 
— wines that score a minimum of 12,0 points are officially recognised as “Marque nationale – appellation 
contrôlée”, 
— wines that score a minimum of 14,0 points are allowed the designation “Vin classé” in addition to 
“Marque nationale – appellation contrôlée,” 
— wines that score a minimum of 16,0 points are allowed the designation “Premier cru” in addition to 
“Marque nationale – appellation contrôlée”, 
— wines that score a minimum of 18,0 points are allowed the designation “Grand premier cru” in addition 
to “Marque nationale – appellation contrôlée”.  Tunisia  
Premier cru  
Vin classé  
Vendanges tardives  French  PDO  
(1) Designates a late harvest wine produced from only one of the varieties Auxerrois, Pinot blanc, Pinot gris, 
Riesling or Gewürztraminer. The grapes shall be harvested manually and the natural alcoholic strength by 
volume for Riesling is laid down to a minimum of 95 degrees Oechsle and 105 degrees Oechsle for the 
other varieties. 
(Government regulation of 8 January 2001)  
Vin de glace  French  PDO  
(1) Designates an ice wine made from grapes harvested manually in a frozen state at temperatures of less than 
or equal to –7 °C. Only the grapes of the varieties Pinot blanc, Pinot gris and Riesling may be used for the 
vinification and the must shall have a minimum of natural alcoholic strength by volume of 120 degrees 
Oechsle. 
(Government regulation of 8 January 2001)  
Vin de paille  French  PDO  
(1) Designates a straw wine made from grapes of one of the varieties Auxerrois, Pinot blanc, Pinot gris or 
Gewürztraminer. The grapes shall be harvested manually and spread out on mats of straw for drying during 
at least two months. The straw may be replaced by modern racks. The grapes shall have a minimum natural 
alcoholic strength by volume of 130 degrees Oechsle. 
(Government regulation of 8 January 2001)  
HUNGARY  
Aszú (3)(4)(5)(6) puttonyos  Hungarian  PDO  
(1) Wine made by pouring new wine, must or new wine in fermentation onto botritysed (aszú) berries, aged for 
at least three years (two year in barrel). The levels of sugar and sugar free content are also set. It can only be 
used with the PDO “Tokaj”.  
Aszúeszencia  Hungarian  PDO  
(1) 
Bikavér  Hungarian  PDO  
(1) Red wine from three varieties at least, aged in wooden cask for 12 months at least, further specifications can 
be set by local regulations. It can only used with the PDOs “Eger” and “Szekszárd”.EN 11.5.2010 Official Journal of the European Union L 117/49Eszencia  Hungarian  PDO  
(1) The juice of botritysed (aszú) berries which runs off naturally from the vats in which they are collected 
during harvesting. Residual sugar content: 450 g/l at least. Sugar free extract: 50 g/l at least. It can only be 
used with the PDO Tokaj.  
Fordítás  Hungarian  PDO  
(1) Wine made by pouring wine onto pressed aszú pulp of the same vintage, aged for at least two years (one 
year in barrel). It can only be used with the PDO “Tokaj.”  
Máslás  Hungarian  PDO  
(1) Wine made by pouring wine onto lees of Tokaj Aszú wine of the same vintage, aged for at least two years 
(one year in barrel). It can only be used with the PDO Tokaj.  
Kés ői szüretelés ű bor  Hungarian  PDO/PGI  
(1) Late harvest. The sugar content of the must is at least 204,5 g/l  
Válogatott szüretelés ű bor  Hungarian  PDO/PGI  
(1) Wine made of selected berries. The sugar content of the must at least 204,5 g/l  
Muzeális bor  Hungarian  PDO/PGI  
(1) Wine aged in bottle at least for five years.  
Siller  Hungarian  PDO/PGI  
(1) Red wine with very bright colour due to short maceration time  
Szamorodni  Hungarian  PDO  
(1) Wine made of both botrytised (aszú) and healthy berries, aged for at least two years (one year in barrel). The 
must contains at least 230,2 grams of sugar per litre. It can only be used with the PDO Tokaj.  
AUSTRIA  
Ausstich  German  PDO/PGI  
(1) Wine must be made from grapes of a single harvest year and must be labelled with information about the 
selection criteria.  
Auswahl  German  PDO/PGI  
(1) Wine must be made from grapes of a single harvest year and must be labelled with information about the 
selection criteria.  
Bergwein  German  PDO/PGI  
(1) Wine is made from grapes grown in terraces or steep slopes vinyards with a slope of more than 26 %.  
Klassik  German  PDO  
(1) Wine must be made from grapes of a single harvest year and must be labelled with information about the 
selection criteria.  
ClassicEN L 117/50 Official Journal of the European Union 11.5.2010Heuriger  German  PDO/PGI  
(1) Wine must be sold to the retailer until the end of December which is following the harvest of the grapes 
and must be sold to the consumer until the end of following March.  
Gemischter Satz  German  PDO/PGI  
(1) Wine must be a mixture of different white wine varieties or red wine varieties.  
Jubiläumswein  German  PDO/PGI  
(1) Wine must be made from grapes of a single harvest year and must be labelled with information about the 
selection criteria.  
Reserve  German  PDO  
(1) Wine must have a minimum alcohol content of 13 % vol. For red wine the quality wine check number can 
be applied not before 1 November following the harvest year; for white wines not before 15 March 
following the harvest year.  
Schilcher  German  PDO/PGI  
(1) Wine must be produced in the Steiermark only from grapes of the variety “Blauer Wildbacher” grown in the 
wine growing region Steirerland.  
Sturm  German  PGI  
(1) Partly fermented grape must with a minimum alcohol content of 1 % vol. Sturm must be sold between 
August and December of the harvest year and must fermentate while being sold.  
PORTUGAL  
Canteiro  Portuguese  PDO  
(3) Term reserved for “Madeira” PDO wine which is fortified after fermentation and stored in cask, aged for a 
minimal period of two years, and must appear on a specific current account and cannot be bottled with less 
than three years. 
[Portaria no 125/98 de 29.7.1998]  
Colheita Seleccionada  Portuguese  PDO/PGI  
(1) Term reserved for wine with a geographical indication or designation of origin, packed in glass bottles, of 
distinctive organoleptic characteristics, an actual alcoholic strength higher by at least 1 % vol than the legally 
fixed minimum, must appear on a specific current account and being mandatory the indication of the 
harvest year. 
[Portaria no 924/2004, de 26.7.2004]  
Crusted  English  PDO  
(3) “Port” wine of exceptional organoleptic characteristics, red and full-bodied at the time of bottling, of fine 
aroma and taste obtained by blending of wines from several years in order to achieve complementarily of 
organoleptic characteristics, that will lead to the formation of deposit (crust) on the wall of the bottle where 
part of the stage is made and recognised by Port and Douro Wine Institute with entitled to use the 
designation. 
[Regulamento no 36/2005, de 18.4.2005]  Crusting  
Escolha  Portuguese  PDO/PGI  
(1) Term reserved for wine with a geographical indication or designation of origin, packed in glass bottles, of 
distinctive organoleptic characteristics, and must appear on a specific current account. 
[Portaria no 924/2004, de 26.7.2004]EN 11.5.2010 Official Journal of the European Union L 117/51Escuro  Portuguese  PDO  
(3) Term reserved for “Madeira” PDO wine with a profoundly aromatic intensity resultant of a balance of orange 
and brownish colors predominating the last, due to the oxidation of the wine coloring matter and the 
migration of extracted material from the cask. 
[Portaria no 125/98 de 29.7.1998]  
Fino  Portuguese  PDO  
(3) Quality and elegant “Madeira” PDO wine with perfect balance in the freshness of acids, body maturity and 
the aroma body developed with ageing in the cask. 
[Portaria no 125/98 de 29.7.1998]  
“Port” wine of good quality with complexity of aroma and flavour, conferring organoleptic characteristics, 
being exclusively used in association to the Port wine traditional expressions Tawny, Ruby and White. 
[Portaria no 1484/2002 de 22.11.2002]  
Frasqueira  Portuguese  PDO  
(3) “Madeira” PDO wine where the designation is associated with the harvest year, and the product must be 
obtained from traditional varieties with a minimum of 20 years of ageing before bottling, presenting 
distinctive quality and must appear on a specific current account, before and after bottling. 
[Portaria no 125/98 de 29.7.1998]  
Garrafeira  Portuguese  PDO/PGI  
(1, 3)  Term reserved for wine with a geographical indication or designation of origin, associated with the harvest 
year, with distinctive organoleptic characteristics, being, for the red wine, a minimum ageing of 30 months, 
of which at least 12 months in glass bottles and, for white or rosé, a minimum ageing of 12 months, of 
which at least six months in glass bottles and must appear on a specific current account. 
[Portaria no 924/2004, de 26.7.2004]  
PDO  
(3) “Port” PDO wine that, after a stage in wood casks, is packed in glass containers for a minimum period of 
eight years, after which it will be bottled. 
[Regulamento no 36/2005, de 18.4.2005]  
PDO  
(3) “Madeira” PDO wine associated with the harvest year and the produc must be obtained from tradicional 
varieties with a minimum of 20 years of ageing before bottling, presenting distinctive quality and must 
appear on a specif current account, before and after bottling. 
[Portaria no 40/82, de 15.4.1982]  
Lágrima  Portuguese  PDO  
(3) Port Wine whose degree of sweetness must correspond to a density of 1 034 to 1 084 at 20 °C. 
[Decreto-Lei no 166/86, de 26.6.1986]EN L 117/52 Official Journal of the European Union 11.5.2010Leve  Portuguese  PDO/PGI  
(1, 3)  Term reserved for “Lisboa” PGI wine that has the minimum natural alcoholic strength required for the wine 
growing zone in question, an actual alcoholic strength maximum of 10 % vol, a fixed acidity expressed in 
terms of tartaric acid, equal to, or higher than 4,5 g/l, a maximum pressure of 1 bar and the remaining 
analytical parameters being in agreement with the values defined for wine with geographical indication in 
general. 
[Portaria no 426/2009, 23.4.2009]  
Term reserved for “Tejo” PGI wine that has a minimum natural alcohol strength required for the wine 
growing zone in question, an actual alcoholic strength maximum of 10,5 % vol, a fixed acidity expressed in 
terms of tartaric acid, equal to, or higher than 4 g/l, a maximum pressure of 1 bar and the remaining 
analytical parameters being in agreement with the values defined for wine with geographical indication in 
general. 
[Portaria no 445/2009, de 27.4.2009]  
White “Port” PDO wine with an alcoholic strength at least 16,5 % vol. 
[Regulamento no 36/2005, de 18.4.2005]  
“Madeira” PDO wine little full-bodied but with balanced consistency. 
[Portaria no 125/98 de 29.7.1998]  
Nobre  Portuguese  PDO  
(1) Term reserved to designation of origin “Dão” that meets the conditions set out in the statute of the Region 
of “Dão” Wine. 
[Decreto-Lei no 376/93, de 5.11.1993]  
Reserva  Portuguese  PDO/PGI  
(1, 3, 4, 5)  Term reserved for wine with a geographical indication and designation of origin, packed in glass bottles, 
associated with the harvest year, of distinctive organoleptic characteristics, an actual alcoholic strength 
higher than the minimum legally fixed by at least 0,5 % vol, must appear on a specific current account. 
[Portaria no 924/2004, de 26.7.2004]  
Term reserved for quality sparkling wine, sparkling wine with a geographical indication and designation of 
origin, having between 12 and 24 months of bottling before the racking method, disgorging or wine lees 
removal. 
[Portaria no 924/2004, de 26.7.2004]  
Term reserved for liqueur wine with a geographical indication and designation of origin, packed in glass 
bottles, associated with the harvest year, which can not be marketed with less than three years, must appear 
on a specific current account. 
[Portaria no 924/2004, de 26.7.2004]  
PDO  
(1, 3, 4, 5)  “Port” wine with distinctive organoleptic characteristics, displaying aroma and flavour complexity, obtained 
by the blending of wines of various degrees of stage, giving it specific organoleptic characteristics. 
[Regulamento no 36/2005, de 18.4.2005]  
“Madeira” PDO wine in compliance with 5 years patterm. 
[Portaria no 125/98, de 29.7.1998]EN 11.5.2010 Official Journal of the European Union L 117/53Reserva velha (ou grande reserva)  Portuguese  PDO/PGI  
(1, 3, 4, 5)  Term reserved for quality sparkling wine, sparkling wine with a geographical indication and designation of 
origin, having more than 36 months of bottling before the racking method, disgorging or wine lees 
removal. 
[Portaria no 924/2004, de 26.7.2004]  
Ruby  English  PDO  
(3) “Port” wine that appears red or full red coloured. Are wines in which the winemaker looks to restrain the 
evolution of their deep red colour and maintain the fruit and strength of a young wine. 
[Regulamento no 36/2005, de 18.4.2005]  South Africa (*)  
Solera  Portuguese  PDO  
(3) “Madeira” PDO wine associated with a harvest date which is the basis of the lot, taking up each year for 
bottling an amount not exceeding 10 % of the stock, quantity which is replaced by another quality wine. 
The maximum of allowed additions is 10, after which all the wine then existing could be bottled at once. 
[Portaria no 125/98 de 29.7.1998]  
Super reserva  Portuguese  PDO/PGI  
(4, 5)  Term reserved for quality sparkling wine, sparkling wine with a geographical indication and designation of 
origin having between 24 and 36 months of bottling before the racking method, disgorging or wine lees 
removal. 
[Portaria no 924/2004, de 26.7.2004]  
Superior  Portuguese  PDO/PGI  
(1, 3)  Term reserved for wine with a geographical indication and designation of origin packed in glass bottles, of 
distinctive organoleptic characteristics, an actual alcoholic strength higher than the legally fixed minimum 
by, at least 1 % vol, and must appear on a specific current account. 
[Portaria no 924/2004, de 26.7.2004]  
Term reserved for liqueur wine with geographical indication and designation of origin, packed in glass 
bottles, cannot be marketed with less than five years, must appear on specific current account. 
[Portaria no 924/2004, de 26.7.2004]  
Tawny  English  PDO  
(3) Red “Port” wine having staged in wood for a minimum of seven years. Are obtained from lots of different 
wines that have aged for different lengths of time in casks or in vats. With age, the colour of the wines 
slowly develops into tawny, medium tawny or light tawny, with a bouquet of dried fruits and wood; the 
older the wine, the stronger these aromas. 
[Regulamento no 36/2005, de 18.4.2005]  South Africa (*)  
Vintage,  whether or not supplemented by  Late 
Bottle (LBV)  or Character  English  PDO  
(3) “Port” wine with high quality organoleptic characteristics, from a single harvest, red and full-bodied at the 
time of approval, fine aroma and taste, recognised by Port and Douro Wine Institute with entitled to use the 
designation. The adoption of the name “Late Bottled Vintage” or “LBV” starts in the fourth year following 
the year of harvest, and the last bottling can be made until 31 December of the sixth year following the year 
of their harvest. 
[Regulamento no 36/2005, de 18.4.2005]EN L 117/54 Official Journal of the European Union 11.5.2010Vintage  English  PDO  
(3) “Port” wine with exceptional organoleptic characteristics, from a single harvest, red and full-bodied at the 
time of approval, very fine aroma and taste, recognised by Port and Douro Wine Institute with entitled to 
use the designation and corresponding date. The adoption of the name “Vintage” starts in the second year 
following the harvest year and the last bottling must be made until 30 July of the third year from its 
harvest. The marketing can only take place from 1 May of the second year from its harvest. 
[Regulamento no 36/2005, de 18.4.2005]  South Africa (*)  
(*) The terms “Ruby”, “Tawny” and “Vintage” are used in combination with the South African geographical indication “CAPE”  
ROMANIA  
Rezerv ă Romanian  PDO/PGI  
(1) Wine matured at least 6 month in oak vessel and aged in bottle at least six months.  
Vin de vinotec ă Romanian  PDO  
(1, 15, 16)  Wine matured at least one year in oak vessel and aged in bottle at least four years.  
Vin tân ăr Romanian  PDO/PGI  
(1) Wine marketed by the end of the year in which it was approved.  
SLOVAKIA  
Mladé víno  Slovak  PDO  
(1) Wine has to be bottled before the end of the calendar year, which was the year of harvesting the grapes 
used for production of the wine. Putting wine into circulation is allowed from the first Monday in 
November in the same vintage year.  
Archívne víno  Slovak  PDO  
(1) Wine has matured at least three years after harvesting the grapes used for producing the wine.  
Panenská úroda  Slovak  PDO  
(1) Grapes used for production were from the first harvest of a vineyard. The first harvest is to be the one from 
the third year, forth at latest, after planting.  
SLOVENIA  
Mlado vino  Slovenian  PGI/PGO  
(1) Wine which can be put on a market not before 30 days after harvest and only until 31 January.  
Explanatory notes:  
(1 ) PDO (protected designation of origin) or PGI (protected geographical indication), supplemented by the reference to the catego ries of grapevine products as referred to in Annex XIb of Regulation (EC) No 1234/2007. 
(2 ) Words in italics are only for information or explanatory purposes, or both and are not subject to the provisions of Article 3  of this Regulation. Since they are indicative, in no circumstances are they substitutable for the relevant national 
legislations.’EN 11.5.2010 Official Journal of the European Union L 117/55ANNEX II  
‘ANNEX XV  
LIST OF WINE GRAPE VARIETIES AND THEIR SYNONYMS THAT MAY APPEAR ON THE LABELLING OF 
WINES  
PART A:  List of wine grape varieties and their synonyms that may appear on the labelling of wines in 
accordance with Article 62(3)  
Name of a protected 
designation of origin or 
geographical indication  Variety name or its synonyms  Countries that may use the variety name or one of its 
synonyms (  1 ) 
1 Alba (IT)  Albarossa  Italy°  
2 Alicante (ES)  Alicante Bouschet  Greece°, Italy°, Portugal°, Algeria°, Tunisia°, 
United States°, Cyprus° , South Africa  
N.B.: The name “Alicante” may not be used on its own to 
designate wine.  
3 Alicante Branco  Portugal°  
4 Alicante Henri Bouschet  France°, Serbia and Montenegro  (6) 
5 Alicante  Italy°  
6 Alikant Buse  Serbia and Montenegro (4)  
7 Avola (IT)  Nero d’Avola  Italy  
8 Bohotin (RO)  Busuioac ă de Bohotin  Romania  
9 Borba (PT)  Borba  Spain°  
10 Bourgogne (FR)  Blauburgunder  Former Yugoslav Republic of Macedonia (13- 20- 
30), Austria ( 18-20), Canada (20-30), Chile (20- 
30), Italy (20-30), Switzerland  
11 Blauer Burgunder  Austria  (10-13), Serbia and Montenegro ( 17-30)  
12 Blauer Frühburgunder  Germany  (24)  
13 Blauer Spätburgunder  Germany  (30), Former Yugoslav Republic of 
Macedonia (10- 20-30), Austria (10- 11), Bulgaria 
(30), Canada (10-30), Chile (10-30), Romania 
(30), Italy (10-30)  
14 Burgund Mare  Romania  (35, 27, 39, 41)  
15 Burgundac beli  Serbia and Montenegro  (34)  
16 Burgundac Crni  Croatia°  
17 Burgundac crni  Serbia and Montenegro  (11-30)  
18 Burgundac sivi  Croatia°,  Serbia and Montenegro°  
19 Burgundec bel  Former Yugoslav Republic of Macedonia°  
20 Burgundec crn  Former Yugoslav Republic of Macedonia  (10- 
13-30)  
21 Burgundec siv  Former Yugoslav Republic of Macedonia°  
22 Early Burgundy  United States°  
23 Fehér Burgundi, Burgundi  Hungary (31)  
24 Frühburgunder  Germany ( 12), Netherlands°  
25 Grauburgunder  Germany, Bulgaria, Hungary°, Romania (26)  
26 Grauer Burgunder  Canada, Romania (25), Germany,  Austria  
27 Grossburgunder  Romania (37,  14, 40, 42)  
28 Kisburgundi kék  Hungary (30)  
29 Nagyburgundi  Hungary°  
30 Spätburgunder  Former Yugoslav Republic of Macedonia (10-13-  
20), Serbia and Montenegro (11- 17), Bulgaria (13), 
Canada (10-13), Chile, Hungary (29), Moldavia°, 
Romania (13), Italy (10-13),  United Kingdom , 
Germany ( 13) 
31 Weißburgunder  South Africa (33), Canada, Chile (32), Hungary 
(23), Germany ( 32, 33), Austria ( 32), United 
Kingdom°, Italy  
32 Weißer Burgunder  Germany  (31, 33),  Austria  (31), Chile (31), 
Slovenia, ItalyEN L 117/56 Official Journal of the European Union 11.5.2010Name of a protected 
designation of origin or 
geographical indication  Variety name or its synonyms  Countries that may use the variety name or one of its 
synonyms (  1 ) 
33 Weissburgunder  South Africa (31), Germany (31,  32 ), United 
Kingdom, Italy,  Switzerland°  
34 Weisser Burgunder  Serbia and Montenegro ( 15) 
35 Calabria (IT)  Calabrese  Italy  
36 Cotnari (RO)  Gras ă de Cotnari  Romania  
37 Franken (DE)  Blaufränkisch  Czech Republic ( 39), Austria°, Germany, Slovenia 
(Modra frankinja , Frankinja), Hungary, Romania 
(14, 27, 39, 41)  
38 Frâncu șă Romania  
39 Frankovka  Czech Republic  (37), Slovakia ( 40), Romania ( 14, 
27, 38, 41)  
40 Frankovka modrá  Slovakia  (39)  
41 Kékfrankos  Hungary, Romania (37,  14, 27, 39)  
42 Friuli (IT)  Friulano  Italy  
43 Graciosa (PT)  Graciosa  Portugal°  
44 Мелник  (BU)  
Melnik  Мелник  
Melnik  Bulgaria  
45 Montepulciano (IT)  Montepulciano  Italy°  
46 Moravské (CZ)  Cabernet Moravia  Czech Republic°  
47 Moravia dulce  Spain°  
48 Moravia agria  Spain°  
49 Muškat moravský  Czech Republic°, Slovakia  
50 Odobe ști (RO)  Galben ă de Odobe ști Romania  
51 Porto (PT)  Portoghese  Italy°  
52 Rioja (ES)  Torrontés riojano  Argentina°  
53 Sardegna (IT)  Barbera Sarda  Italy  
54 Sciacca (IT)  Sciaccarello  France  
PART B:  List of wine grape varieties and their synonyms that may appear on the labelling of wines in 
accordance with Article 62(4)  
Name of a protected 
designation of origin or 
geographical indication  Variety name or its synonyms  Countries that may use the variety name or one of its 
synonyms (  1 ) 
1 Mount Athos — 
Agioritikos (GR)  Agiorgitiko  Greece° , Cyprus°  
2 Aglianico del Taburno (IT)  Aglianico  Italy°, Greece°, Malta°, United States  
3 Aglianico del Vulture (IT)  Aglianicone  Italy°  
4 Aleatico di Gradoli (IT) 
Aleatico di Puglia (IT)  Aleatico  Italy, Australia, United States  
5 Ansonica Costa 
dell’Argentario (IT)  Ansonica  Italy, Australia  
6 Conca de Barbera (ES)  Barbera Bianca  Italy°  
7 Barbera  South Africa°, Argentina°, Australia°, Croatia°, 
Mexico°, Slovenia°, Uruguay°, United States°, 
Greece°, Italy°, Malta°  
8 Barbera Sarda  Italy°  
9 Malvasia di Castelnuovo Don 
Bosco (IT) 
Bosco Eliceo (IT)  Bosco  Italy°  
10 Brachetto d’Acqui (IT)  Brachetto  Italy, Australia  
11 Etyek-Buda (HU)  Budai  Hungary°  
12 Cesanese del Piglio (IT) 
Cesanese di Olevano 
Romano (IT) 
Cesanese di Affile (IT)  Cesanese  Italy, AustraliaEN 11.5.2010 Official Journal of the European Union L 117/57Name of a protected 
designation of origin or 
geographical indication  Variety name or its synonyms  Countries that may use the variety name or one of its 
synonyms (  1 ) 
13 Cortese di Gavi (IT) 
Cortese dell’Alto Monferrato 
(IT) Cortese  Italy, Australia, United States  
14 Duna (HU)  Duna gyöngye  Hungary  
15 Dunajskostredský (SK)  Dunaj  Slovakia  
16 Côte de Duras (FR)  Durasa  Italy  
17 Korinthos-Korinthiakos (GR)  Corinto Nero  Italy°  
18 Korinthiaki  Greece°  
19 Fiano di Avellino (IT)  Fiano  Italy, Australia, United States  
20 Fortana del Taro (IT)  Fortana  Italy, Australia  
21 Freisa d’Asti (IT) 
Freisa di Chieri (IT)  Freisa  Italy, Australia, United States  
22 Greco di Bianco (IT) 
Greco di Tufo (IT)  Greco  Italy, Australia  
23 Grignolino d’Asti (IT) 
Grignolino del Monferrato 
Casalese (IT)  Grignolino  Italy, Australia, United States  
24 Izsáki Arany Sárfehér (HU)  Izsáki Sáfeher  Hungary  
25 Lacrima di Morro d’Alba (IT)  Lacrima  Italy, Australia  
26 Lambrusco Grasparossa di 
Castelvetro  Lambrusco grasparossa  Italy  
27 Lambrusco  Italy, Australia (  2 ), United States  
28 Lambrusco di Sorbara (IT)  
29 Lambrusco Mantovano (IT)  
30 Lambrusco Salamino di 
Santa Croce (IT)  31 Lambrusco Salamino  Italy  
32 Colli Maceratesi  Maceratino  Italy, Australia  
33 Nebbiolo d’Alba (IT)  Nebbiolo  Italy, Australia, United States  
34 Colli Orientali del Friuli 
Picolit (IT)  Picolit  Italy  
35 Pikolit  Slovenia  
36 Colli Bolognesi Classico 
Pignoletto (IT)  Pignoletto  Italy, Australia  
37 Primitivo di Manduria  Primitivo  Italy, Australia, United States  
38 Rheingau (DE)  Rajnai rizling  Hungary  (41)  
39 Rheinhessen (DE)  Rajnski rizling  Serbia and Montenegro (40-41- 46) 
40 Renski rizling  Serbia and Montenegro (39-43- 46), Slovenia°  
(45)  
41 Rheinriesling  Bulgaria°, Austria, Germany (43), Hungary ( 38), 
Czech Republic ( 49), Italy (43), Greece, Portugal, 
Slovenia  
42 Rhine Riesling  South Africa°, Australia°, Chile (44), Moldavia°, 
New Zealand°,  Cyprus, Hungary°  
43 Riesling renano  Germany (41), Serbia and Montenegro (39-40- 46), 
Italy  (41)  
44 Riesling Renano  Chile (42),  Malta°  
45 Radgonska ranina  Slovenia  
46 Rizling rajnski  Serbia and Montenegro  (39-40-43)  
47 Rizling Rajnski  Former Yugoslav Republic of Macedonia°, 
Croatia°  
48 Rizling rýnsky  Slovakia°  
49 Ryzlink rýnský  Czech Republic  (41)  
50 Rossese di Dolceacqua (IT)  Rossese  Italy, Australia  
51 Sangiovese di Romagna (IT)  Sangiovese  Italy, Australia, United States  
52 Štajerska Slovenija (SV)  Štajerska belina  SloveniaEN L 117/58 Official Journal of the European Union 11.5.2010Name of a protected 
designation of origin or 
geographical indication  Variety name or its synonyms  Countries that may use the variety name or one of its 
synonyms (  1 ) 
53 Teroldego Rotaliano (IT)  Teroldego  Italy, Australia, United States  
54 Vinho Verde (PT)  Verdea  Italy°  
55 Verdeca  Italy  
56 Verdese  Italy°  
57 Verdicchio dei Castelli di Jesi 
(IT) 
Verdicchio di Matelica (IT)  Verdicchio  Italy, Australia  
58 Vermentino di Gallura (IT) 
Vermentino di Sardegna (IT)  Vermentino  Italy, Australia  
59 Vernaccia di San Gimignano 
(IT) 
Vernaccia di Oristano (IT) 
Vernaccia di Serrapetrona 
(IT) Vernaccia  Italy, Australia  
60 Zala (HU)  Zalagyöngye  Hungary  
(*) LEGEND:  
— terms in italic: reference to the synonym for the wine grape variety 
— “°” no synonym 
— terms in bold: column 3: name of the wine grape variety 
column 4: country where the name corresponds to a variety and reference to the variety 
— terms not in bold: column 3: name of the synonym of a vine variety 
column 4: name of country using the synonym of a vine variety 
( 1 ) For the states concerned, the derogations provided for in this Annex are authorised only in the case of wines bearing a prote cted 
designation of origin or geographical indication produced with the varieties concerned. 
( 2 ) Use authorised in accordance with the provisions of Article 22(4) of the Agreement of 1 December 2008 between the Euopean 
Community and Australia on trade in wine (OJ L 28, 30.1.2009, p. 3).’EN 11.5.2010 Official Journal of the European Union L 117/59