EN    EN EN 
  
EN 1   EN Draft 
COMMISSION REGULATION (EU) No …/2009 
of …/2009 
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 geogr aphical 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 Oc tober 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 Regulation (EC) No 607/2009
2, 
annual verification of wines bearing protec ted designation of origin or geographical 
indication shall be carried out either through random chec k, 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 o ffered 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 mentione d in Part B of Annex XV and should 
therefore be moved to Part A of that A nnex. 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 th e case of provisions 
applying to third countries, to whom the us e 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 term inology should be in line with 
the list of protected designation of origin as listed in the Re gister. New provisions 
                                                
 
1 OJ L 299, 16.11.2007, p. 1. 
2  OJ L 193, 24.7.2009, p. 60.  
EN 2   EN should also be introduced in order to ga in precision in terms of labelling and 
presentation. 
(4) The Czech Republic has requested to be ab le to use in the internal market the 
traditional terms "claret" and "sur lie". These terms, which are identical to other traditional terms listed in Annex XII, Part B to Regulation (EC) No 607/2009, are regulated in the Czech Republic, and have been  traditionally used for more than fifteen 
years in the territory of that country. As  these terms are strictly defined in an 
equivalent way as they are for other wines from the Eur opean Union and are used on 
labels indicating the true place of origin of the wines in question, they are not, 
therefore, used in a manner so as to misl ead consumers. Besides, as the request was 
submitted to the Commission services before  1 May 2009, the procedure laid down in 
Article 48 of Regulation (EC) No 607/2009 a pplies. Accordingly, their use should be 
permitted on the internal market. 
(5) Australia has requested to include new name s of wine grape varieties in Annex XV, 
Part B to Regulation (EC) No 607/2009. The Commission, after having satisfactorily 
examined the request as regards the condi tions laid down in Article 62(1)(b) and 
Article 62(4) of that Regulation, should incl ude Australia in the column corresponding 
to the names of those wine gr ape varieties in that Annex. 
(6) The Agreement between the European Comm unity and the United States of America 
on trade in wine
3 contains a list of vine variety na mes 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. 
(7) Regulation (EC) No 607/2009 should therefore be amended accordingly. 
(8) To avoid administrative burdens associat ed with certification 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. 
(9) The measures provided for in this Regulati on 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 Commissi on as provided for in Article 118n of 
Council Regulation (EC) No 1234/2007(*), hereinafter referred to as ‘the 
Register’, is included in the el ectronic database 'E-Bacchus'."; 
                                                
 
3 OJ L 87, 24.3.2006, p. 2.  
EN 3   EN  
(*) OJ L 299, 16.11.2007, p. 1. 
(2) Article 24 is replaced by the following: 
"Article 24  
Notification of operators  
Each operator wishing to participate in all or  part of the productio n or packaging of a 
product with a protected design ation of origin or  geographical indication shall be 
notified to the competent control authorit y referred to in Arti cle 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 car ried 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 th e specification and possesses all the 
appropriate characteristics of the de signation 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 pers on 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 administrative area and the 
Member State or third country in wh ich the head office of the bottler, 
producer, vendor or importer is situated.";  
EN 4   EN (5) Article 63 is amended as follows: 
(a) in paragraph 2, the fourth subpara graph is replaced by the following: 
"The costs of the certification shall be bor ne by the operators s ubject 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 na me of the Member State may be 
replaced by the name of an indivi dual 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 suga r 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 ge ographical unit th an the area underlying the 
designation of origin or geographical indi cation the area of the geographical unit in 
question shall be well defined. Member Stat es 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 orig inate 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; 
(9) Annex XV is replaced by the text se t out in Annex II to this Regulation; 
(10) In Annex XVII, paragraph (b) of Point 4, the first indent is re placed by the following: 
"- Tokaj". 
Article 2 
 
This Regulation shall enter into force on the day of its publication in the Official Journal of 
the European Union .  
EN 5   EN 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,  
 For the Commission 
 José Manuel Barroso  
 The President 
 
  
EN 6   EN ANNEX I 
'ANNEX XII 
List of traditional terms as  referred to in Article 40 
Traditional terms Language Wines 
(*) Summary of definition / condition of use (**) Third 
countries 
concerned 
PART A : Traditional terms as referred to in Articl e 118u(1)(a) of Regulation (EC) No 1234/2007 
BELGIUM  
Appellation d'origine contrôlée French PDO 
(1, 4)   
Gecontroleerde oorsprongsbenaming Dutch PDO 
(1, 4)  Traditional terms used in place of "protected designation of origin"  
 
Landwijn Dutch  PGI 
(1)  
Vin de pays French PGI 
(1) Traditional terms used in place of "protected geographical indication" 
 
 
BULGARIA  
Гарантирано  наименование  
запроизход  (ГНП ) 
(guaranteed designation of origin) Bulgarian PDO 
(1, 3, 4)   
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)  Traditional terms used in place of "protected designation of origin" or "protected 
geographical indication" 
14.4.2000 
  
EN 7   EN CZECH 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 concer ned, the yield per hectare was 
not enhanced, the grapes of which the wine was produced, reached the sugar content 
15° NM at least, wine harvesti ng and producing, with the excep tion 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 
– Výběr z hroznů 
– Výběr z bobulí 
– Výběr 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 fr om 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, 
– "Výběr z hrozn ů" can be produced only from the grapes the sugar content of which 
reaches 24° NM at least, 
– "Výběr z bobulí" is allowed to be produced only from the selected berries, which reached 
the sugar content 27° NM at least,   
EN 8   EN – "Výběr z cibéb " is allowed to be produced only fr om the selected berries affected by the 
by 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. 
Pozdní sb ěr 
Czech PDO 
(1) Wine classified by the Czech Agriculture and Food Inspection Authority, produced from the 
grapes harvested on defined vi neyard 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 prod ucing, with the exception of bo ttling, 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 
– Výběr z hroznů 
– Výběr z bobulí 
– Výběr 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 fr om 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, 
– "Výběr z hrozn ů" can be produced only from the grapes the sugar content of which 
reaches 24° NM at least, 
– "Výběr z bobulí" is allowed to be produced only from the selected berries, which reached 
the sugar content 27° NM at least, 
– "Výběr z cibéb" is allowed to be produced only from the selected berries affected by the 
by 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   
EN 9   EN 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 wi ne region, where the 
grapes have been harvested, the wine comp lies 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.  
Víno 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 deri ved 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 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 wi nes with special attributes (Prädikatsweine); 
Kabinett wines are light and fine, reaching 67 to 85 degrees Öchsle, depending on grape   
EN 10   EN – Beerenauslese 
– Trockenbeerenauslese 
– Eiswein 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 select ed, 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 15 0 degrees Öchsle. Wines of that category 
are made from carefully selected, over-ripe gr apes whose juice has been concentrated by 
botrytis cinerea  (noble rot). The berries are shrive lled 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 concentrations 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, whether or not 
supplemented by  b.A. 
(Qualitätslikörwein bestimmter Anbaugebiete) (**) 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)  
Qualitätsperlwein, whether or not 
supplemented by  b.A. 
(Qualitätsperlwein 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.   
EN 11   EN (*) The term "Qualitätswein mit Prädikat" is allowed in a transitional period expiring on 31.12.2010. 
(**) No protection is claimed on the te rms "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  Ελεγχό µενη 
(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 add itionally 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']  
Οίνος  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 add itionally 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  
(appellation traditionnelle)  Greek PGI 
(1) Wines produced exclusively in the geographi cal territory of Gr eece and in addition: 
– as for wines with traditional designation Retsina, are produced using grape must treated 
with resin from the Aleppo pine, and   
EN 12   EN – 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].   
EN 13   EN 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 exclusi vely 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)  
Vino 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   
EN 14   EN 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 denomination 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 indication: 
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)  
Vino 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)   
EN 15   EN FRANCE  
Appellation d'origine contrôlée 
French Algeria 
Switzerland 
Tunisia  
Appellation […] contrôlée French  
Appellation d'origine vin délimité de 
qualité supérieure 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.  
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 alco holic 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.   
EN 16   EN ITALY  
Denominazione di origine controllata 
(D.O.C.) Italian  
Kontrollierte Ursprungsbezeichnung German  
Kontrolirano poreklo 
Slovenian 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 denominations, 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]
  
Denominazione di origine controllata 
e garanttia (D.O.C.G.) Italian  
Kontrollierte und garantierte 
Ursprungsbezeichnung German  
Kontrolirano in garantirano poreklo Slovenian 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 identific ation mark to provide a better guarantee 
for the consumers. [Law No 164 of 10.2.1992]
  
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 geogra fica tipica (IGT) Italian  
Landwein German  
Vin de pays French  
Deželna oznaka Slovenian PGI 
(1, 3, 4, 5, 
6, 8, 11, 
15, 16)  An exclusively Italian term laid down in the La w n. 164 of 10 February 1992 to describe 
Italian wines having a geograp hical indication, whose specific nature and quality level are 
due to the geographical grapes production area. 
 
CYPRUS  
Οίνος  Ελεγχό µενης Ονοµασίας  
Προέλευσης  (ΟΕΟΠ ) 
(Controlled Designation of Origin) Greek PDO 
(1,3,4,5,6,
8,9,11,15,
16) Designates wines with PDO 
Κ.∆.Π.403/2005 Αρ.4025/19.8.2005/ Ε.Ε. Παρ. ΙΙΙ (Ι) 
Κ.∆.Π.212/2005 Αρ.3896/26.04.2005/ Ε.Ε. Παρ.ΙΙΙ (Ι) 
Κ.∆.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.∆.Π. 704/2004 Αρ.3895/27.8.2004/ Ε.Ε. Παρ. ΙΙΙ(Ι)   
EN 17   EN 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 c ontent 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.  
Marque 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 exclus ively 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.    
EN 18   EN HUNGARY  
Minőségi 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 used  
AUSTRIA  
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 or Qualitätswein 
besonderer Reife und Leseart, 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 / Beerenauslesew ein: 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.   
EN 19   EN 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 or Qualitätswein mit 
staatlicher Prüfnummer 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.  
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 feat ures, 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]  
Denominação 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 characteris tics 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”.   
EN 20   EN [Decreto-Lei nº 212/2004, de 23.8.2004] 
ROMANIA  
Vin cu denumire de origine 
controlată (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 characterised 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 pr oduced come exclusively from the respective 
delimited area; 
(b) the production takes place in the respective geographical area; 
(c) the quality and characteristics of wine ar e 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 
controlată (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.  
Vin 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 charac teristics 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 tota l alcoholic strength must not exceed 15% by volume.   
EN 21   EN 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 
zaščitenim geografskim poreklom 
(Kakovostno vino ZGP) Slovenian  
Penina 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 st rength of the cuvee is not less than 9% vol. 
 
Vino s priznanim tradicionalnim 
poimenovanjem (vino PTP) Slovenian  
Renome 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. varietie s, alcohol content, yield, etc.)  
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) 
– Slamnovino (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 83
odegrees Oechsle; 
Slamno vino (vino iz sušenega grozdja): grapes must be stored and naturally dried on reed or 
straw before pressing.  
Vrhunsko pene če vino z zaš čitenim 
geografskim poreklom (Vrhunsko 
peneče vino ZGP) Slovenian  
Penina Slovenian PDO 
(1) Wine obtained by first and second alcoholic fermentation with a minimum actual alcoholic 
strength of 10,5% vol for which th e total alcoholic strength of the cuvee is not less than 9,5% 
vol. 
 
Deželno vino s priznano geografsko 
oznako (Deželno vino PGO), 
whether or not supplemented 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.   
EN 22   EN 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 16o 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 
– Bobuľovývýber 
– 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 
19o NM, 
– neskorý zber  yielded from full mature grapes having natural sugar contents of at least 
21o NM, 
– výber z hrozna  yielded from full mature grapes having natural sugar contents of at least 
23o NM obtained from carefully selected bunches,  
– bobuľový 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 26o NM, 
– hrozienkový výber  yielded exclusively from manually selected overripe natural grape 
berries, having sugar contents of at least 28o NM, 
– cibébový výber  yielded exclusively from manually sel ected overripe grape berries refined 
by effect of Botrytis cinerea Persoon , having natural sugar contents of at least 28o NM, 
– ľadové víno  yielded from grapes harvested at the temperature of minus 7oC and less and 
the grapes remained frozen during the harvesting and processing and the obtained must 
had natural sugar contents of at least 27o 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 27o NM.  
Esencia 
Slovak PDO 
(1) Wine produced by slow fermentation of free-run wine acquired from separately selected 
cibebas from the defined vineyard of the Tokajská vinohradnícka oblas ť. 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 Tokajs ká vinohradnícka oblas ť poured on wine marc rapes from cibebas. It   
EN 23   EN shall mature at least two years, of that at least one year in wooden cask. 
Mášláš 
Slovak PDO 
(1) Wine produced by alcoholic fermentation of must or wine of the same vintage from the defined 
vineyard of the Tokajs ká vinohradnícka oblas ť 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 
Tokajská vinohradnícka oblas ť 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 secondar y fermentation of quality wine from grapes 
grown on wine-growing fields in wine-growi ng 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 21o NM from the defined vineyard of Tokajská vinohradnícka oblas ť or 
with wine having the same quality and same vintage from the defined vineyard of Tokajská 
vinohradnícka oblas ť. 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 Tokajská vinohradnícka oblas ť 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   
EN 24   EN 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.  
 
PART B : Traditional terms as referred to in Articl e 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, repres ents 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 11o. 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.   
EN 25   EN CZECH REPUBLIC 
Archivní víno  Czech PDO 
(1) Wine placed into the circulation at least three years after the year of harvesting.  
Burčák 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 
Congregation.  
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  
Panenská sklize ň 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 th e third year of vineyard plantation.  
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 ha s been produced, reached the sugar content 
21o NM at least, wine harvesti ng and producing, with the exceptio n 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  
Ryšák Czech PDO 
(1) Wine produced from the blend of grapes or grape must from white, if need be red or black 
grapes.  
Zrálo na kvasnicích, Czech  
Krášleno na kvasnicích Czech  
Školeno na kvasnicích Czech PDO 
(1) Wine during the production was left on lees for a period of at least six months. 
 
(*) No protection is claimed on the term "sekt".  
EN 26   EN 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 (Klassic) 
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 wh ich 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 acid ity 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 PDO / 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 designation for partly-fermented grape must in view of regional diversity 
of designations.  
Hock 
German PDO 
(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 grap es 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.  
Schillerwein 
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.   
EN 27   EN 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 harveste d 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 harveste d 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 gr apes of selected vineyards, with special low yields per ha.  
Ειδικά  Επιλεγ µένος 
(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.  
Κτήµα 
(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, Wines produced from grapes left in the sun or shade for partial dehydration.   
EN 28   EN 16) 
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 produc ed 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 Επιλεγ µένος 
(Réserve ) Greek PDO 
(1, 3, 15, 
16) Selected wines aging for a particular time, under controlled conditions  
Παλαιωθείς  επιλεγ µένος 
(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 29   EN SPAIN 
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 16–22º. Aged during at least two years, by the system of "criaderas y soleras", in oak container of 
maximum capacity of 1 000  l.  
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.  Añejo 
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.  
Dorado Spanish PDO Liqueur Wines of “Rueda” and “Malaga" PDO with aging process.   
EN 30   EN (3) 
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 exceptio nal conditions of qua lity and health. In th e 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.  
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 Gran reserva 
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 mechanical 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.  
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.  Noble 
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 22º. 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.  
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.  Pálido 
Spanish PDO Liqueur wine of "Rueda" PDO aged at least four years, with the three last years in oak”.   
EN 31   EN (3) 
Spanish PDO 
(3) Wine of "Málaga" PDO from Pe dro Ximenez and/or Moscatel va rieties, 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 Africa  
Trasañejo 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 15–16º, being left about a 160–200 g/l of sugars without fermentation. Aged during at least two years, by the system of "criaderas y   
EN 32   EN 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.  
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.  Viejo 
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 22º. It has been 
aged during at least 2 years, by the system of "criaderas y soleras", in oak container of 
maximum capacity of 1000 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.  
Clairet 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) Chile 
Clos French PDO 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   
EN 33   EN (1, 3, 4, 5, 6, 
7,8,9,15,16) 
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-Emilion 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 Tunisia  
Hors 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) 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 
French PDO 
(1) Wines whose date of marketing towards consumers is set on the third Thursday of November 
of the year of crop .  Primeur 
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", "Ras teau", "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", "Condr ieu", "Monbazillac", "Graves supérieur", 
"Bonnezeaux", "Jurançon", "Cérons", "Quarts de Chaume", "Sauternes", "Loupiac",   
EN 34   EN "Côteaux du Layon", "Barsac", "Sainte Croix du Mont", "Côteaux de l’Aubance", 
"Cadillac": wine compulsorily élaborated from manually cropped vintages through 
successive selections. Aim of seeking the overma tured vintages, affected by noble rot or 
having undergone a concentration on vine. 
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.  
Sur lie 
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 rela ted 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.  
ITALY  
Alberata or vigneti ad 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.   
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 The term is related to the production method and to the particular amber colouring, more or   
EN 35   EN (1, 3) 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.  
Cerasuolo 
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 constitu tes 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.  
Claret 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 Term strictly connected to one of the "Marsala" typologies. It refers to the specific   
EN 36   EN (3) 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 ( or GD) 
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.   
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.  
Gutturnio 
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 gob lets of Roman origin, 
called "Gutturnium".  
Italia Particolare ( or IP) Italian PDO 
(3) Exclusive historical term connected to "Marsala fine" wines. Originally "Marsala" was 
exclusively produced for the national market.  
Klassisch / Klassisches 
Ursprungsgebiet German PDO 
(1) Traditional area of production of “Caldaro” "Alto Adige" (with designation Santa 
Maddalena and "Terlano"). 
(See definition of “Classico”).  
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.   
EN 37   EN 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 ( or LP or 
Inghilterra) 
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 prod uct 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.  
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 de tail of the “Pernice” eyes colour, the bird from 
which the wine gets its name.  
Oro 
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 or Vino passito or Vino 
Passito Liquoroso 
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 pass ito liquoroso” are reserved for normal or 
liqueur wines, obtained from the fermentatio n of grapes through natural drying or in 
conditioned place according to the product specifications provisions. Law no. 82/2006 extended this term to overripe grapes wines.  
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   
EN 38   EN 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 moda lities, 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.  
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.   Rubino 
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.  
Sangue 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 excep t 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   
EN 39   EN 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 Bolza no and corresponds to a 
production method which implies grapes drie d, 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.  
Torchiato 
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", "Agliani co 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 Term related to the "Marsala" wines. It refers to the specific product and to the particular   
EN 40   EN (1, 3) 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 or 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.  
Vin Santo or Vino Santo or 
Vinsanto 
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 Mi ddle 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 appr eciated all over the world.  
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)   
EN 41   EN 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)   
Μονή  
(Moni) 
(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)  
LUXEMBOURG 
Château French PDO 
(1) Term related to the name of the holding prov ided the grapesoriginate exclusively from it 
and the wine-making is carried out by this holding. Chile 
 
Tunisia Grand premier cru 
Premier cru 
Vin classé 
French  PDO 
(1) Wines allowed to the national seal “Marque nationale” can also carry one of the additional 
quality designations: ”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 de nied an official cla ssification 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”.
  
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.   
EN 42   EN (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)  
Aszúeszencia 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.  
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’.  
Eszencia 
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 on ly 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.  
Késői 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.   
EN 43   EN 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/Classic German PDO 
(1) Wine must be made from grapes of a single harvest year and must be labelled with 
information about the selection criteria.  
Heuriger 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 alco hol 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]    
EN 44   EN Crusted / Crusting 
English PDO 
(3) "Port" wine of exceptional organo leptic 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 organol eptic characteristics, that w ill 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]   
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]   
Escuro 
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]
  
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]   Fino 
Portuguese PDO 
(3) "Port" wine of good quality with complexity of aroma and flavour, conferring organoleptic 
characteristic s, being exclusively used in associat ion 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]
  
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]  Garrafeira 
Portuguese 
PDO 
(3) "Madeira" PDO wine associated with the harves t 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 speci f current account, before and after bottling.   
EN 45   EN [Portaria nº 40/82, de 15.4.1982] 
Lágrima Portuguese PDO 
(3) Port Wine whose degree of sweetness must correspond to a density of 1034 to 1084 at 20º C. 
[Decreto-Lei nº 166/86, de 26.6.1986]  
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 n° 36/2005, de 18.4.2005]  Leve 
Portuguese PDO/PGI 
(1, 3) 
"Madeira" PDO wine little full-bodied but with balanced consistency. 
[Portaria n° 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]  
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]  PDO/PGI 
(1, 3, 4, 5) 
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]  Reserva 
Portuguese 
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.   
EN 46   EN [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]  
Reserva 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]  
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]  
Superior 
Portuguese PDO/PGI 
(1, 3) 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 mi nimum of seven years. Ar e 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, whehter 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'    
EN 47   EN 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] 
Vintage 
English PDO 
(3) "Port" wine with exceptional organoleptic characte ristics, 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 harve st. 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  
Rezervặ Romanian PDO / PGI 
(1) Wine matured at least 6 month in oak vessel and aged in bottle at least six months.  
Vin de vinotec ặ Romanian PDO 
(1, 15, 16) Wine matured at least one year in oak vessel and aged in bottle at least four years.  
Vin tânặr 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 : 
(*) PDO (protected designation of origin) or  PGI (protected geographical indication), supplemented by the reference to the cate gories of grapevine products as 
referred to in Annex XIb of Regulation (EC) No 1234/2007. 
(**) Words in italics are only for informa tion or explanatory purposes, or both and ar e not subject to the provisions of Articl e 3 of this Regulation. Since they are  
EN 48   EN indicative, in no circumstances are they substitu table for the relevant national legislations.'   
EN 49   EN ANNEX II 
'ANNEX XV  
LIST OF WINE GRAPE VARIETIES AND THEIR SYNONYMS THAT MAY APPE AR ON THE LABELLING OF WINES 
PART A: List of wine grape varieties and their sy nonyms 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 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 Alicante (ES) 
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 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 Bourgogne (FR) 
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)  
EN 50   EN 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, Italy  
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) Grasă de Cotnari  Romania  
37 Blaufränkisch  Czech Republic ( 39), Austria°, Germany, Slovenia 
(Modra frankinja , Frankinja), Hungary, Romania 
(14, 27, 39, 41) 
38 Frâncuşă Romania  
39 Franken (DE) 
Frankovka  Czech Republic (37), Slovakia ( 40), Romania ( 14,  
EN 51   EN 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 Cabernet Moravia Czech Republic° 
47 Moravia dulce Spain° 
48 Moravia agria Spain° 
49 Moravské (CZ) 
Muškat moravský Czech Republic° , Slovakia 
50 Odobe şti (RO) Galbenă de Odobe şti 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 sy nonyms that may appear on the labelling of wines in accordance with Article 62(4)   
EN 52   EN  
 Name of a protected 
designation of origin or 
geographical indication Variety name or its 
synonyms  Countries that may use the va riety name or one of its 
synonyms (1) 
 
1 Mount Athos – 
Agioritikos (GR) Agiorgitiko  Greece °, Cyprus° 
2 Aglianico  Italy °, Greece °, Malta °, United States  
3 Aglianico del Taburno 
(IT) 
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 Barbera Bianca Italy ° 
7 Barbera South Africa °, Argentina °, Australia °, Croatia °, 
Mexico °, Slovenia °, Uruguay °, United States °, 
Greece °, Italy °, Malta ° 
8 Conca de Barbera (ES)  
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, Australia 
13 Cortese di Gavi (IT) 
Cortese dell'Alto 
Monferrato (IT) Cortese Italy, Australia, United States 
14 Duna gyöngye Hungary 
15 Duna (HU) 
Dunajskostredský (SK) Dunaj Slovakia 
16 Côte de Duras (FR) Durasa Italy 
17 Korinthos-Korinthiakos Corinto Nero Italy °  
EN 53   EN 18 (GR) 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 Italy 
27 Lambrusco Grasparossa 
di Castelvetro 
28 Lambrusco di Sorbara 
(IT) 
29 Lambrusco Mantovano 
(IT) 
30 Lambrusco Italy, Australia(2), United States 
 
31 Lambrusco Salamino di 
Santa Croce (IT) Lambrusco 
Salamino Italy 
32 Colli Maceratesi Maceratino  Italy, Australia 
    
33 Nebbiolo d'Alba (IT) Nebbiolo Italy, Australia, United States 
34 Picolit Italy 
35 Colli Orientali del Friuli 
Picolit (IT) Pikolit Slovenia 
36 Colli Bolognesi 
Classico Pignoletto (IT) Pignoletto Italy, Australia 
37 Primitivo di Manduria Primitivo Italy, Australia, United States 
38 Rajnai rizling  Hungary (41) 
39 Rajnski rizling Serbia and Montenegro (40-41- 46) 
40 Renski rizling Serbia and Montenegro (39-43- 46), Slovenia ° (45) 
41 Rheingau (DE) 
Rheinhessen (DE) 
 
Rheinriesling Bulgaria°, Aust ria, Germany (43), Hungary ( 38),  
EN 54   EN 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  Slovenia 
53 Teroldego Rotaliano 
(IT) Teroldego Italy, Australia, United States 
54 Verdea Italy ° 
55 Verdeca Italy 
56 Vinho Verde (PT) 
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  
EN 55   EN 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 fo r in this Annex are authorised only in the case of 
wines bearing a protected 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 Astralia on trade in wine (OJ L 28, 30.1.12009, p. 3.) 
"