EN    EN  
 EUROPEAN COMMISSION 
Brussels, XXX 
[…](2011) XXX draft 
  
COMMISSION IMPLEMENTING REGULATION (EU) No …/.. 
of XXX 
amending Regulation (EC) No 889/2008 laying down detailed rules for the 
implementation of Council Regulation (EC)  No 834/2007, as regar ds detailed rules on 
organic wine 
  
EN 2   EN COMMISSION IMPLEMENTING REGULATION (EU) No …/.. 
of XXX 
amending Regulation (EC) No 889/2008 l aying down detailed rules for the 
implementation of Council Regulation (EC)  No 834/2007, as regards detailed rules on 
organic wine 
THE EUROPEAN COMMISSION, 
Having regard to the Treaty on the Functioning of the European Union, Having regard to Council Regulation (E C) No 834/2007 of 28 June 2007 on organic 
production and labelling of or ganic products and repealin g Regulation (EEC) No 2092/91
1, 
and in particular the second subparagraph of Arti cle 19(3), Articles 21(2 ), 22(1), 38(a), and 
Article 40 thereof, 
Whereas: (1) Regulation (EC) No 834/2007 and in particul ar Chapter 4 of Title  III thereof lays 
down basic requirements with regard to organic production of processed food. The 
detailed rules for the implementation of those basic requirements have been established by Commission Re gulation (EC) No 889/2008 of  5 September 2008 laying 
down detailed rules for the implementa tion of Council Regulation (EC) No 834/2007 
on organic production and labelling of orga nic products with regard to organic 
production, labelling and control
2. 
(2) Specific provisions for the production of organic wine should be laid down in 
Regulation (EC) No 889/2008. T hose provisions should apply to the products of the 
wine sector as referred to in Council Regulation (EC) No 1234/2007 of 22 October 
2007 establishing a common organisation of  agricultural markets and on specific 
provisions for certain agricultural products (Single CMO Regulation)3.  
(3) The processing of organic wine requires the use of certain products  and substances as 
additives or processing aids under well-defi ned conditions. For that purpose and on the 
basis of recommendations of the Union-wide study on "Org anic viticulture and wine-
making: development of environment and c onsumer friendly tec hnologies for organic 
wine quality improvement and scientifically based legisl ative framework" (also known 
as "ORWINE")4 the use of such products and s ubstances should be allowed in 
accordance with Article 21 of Regulation (EC) No 834/2007.  
                                                 
1 OJ L 189, 20.7.2007, p. 1. 
2 OJ L 250, 18.9.2008, p.1. 
3 OJ L 299,16.11.2007 p.1  
4 http://www.orwine.org/de fault.asp?scheda=263  
EN 3   EN (4) Certain products and substances, which are used as additives and processing aids for 
oenological practices under Commission Re gulation (EC) No 606/2009 of 10 July 
2009 laying down certain detailed rules for implementing Council Regulation (EC) 
No 479/2008 as regards the categories of gr apevine products, oe nological practices 
and the applicable restrictions5, are derived from raw materi als of agricultural origin. 
In such case the raw materials may be av ailable on the market in organic form. In 
order to encourage the development of thei r demand on the market, preference should 
be given to the use of additives and processing aids derived from organically farmed raw materials. 
(5) Practices and techniques for the production of wine are es tablished on the level of the 
Union in Regulation (EC) No 1234/2007 and its implementing rules as laid down in 
Regulation (EC) No 606/2009 and in Commission Regulation (EC) No 607/2009 of 14 
July 2009 laying down certain detailed ru les for the implementation of Council 
Regulation (EC) No 479/2008 as regards pr otected designations of origin and 
geographical indications, tradit ional terms, labelling and pr esentation of certain wine 
sector products
6. Using those practices and techni ques in organic wine-making may 
not be in line with the objectives and principles fi xed in Regulation (EC) No 
834/2007, and in particular with the specific principles appli cable to the pr ocessing of 
organic food, mentioned at Article 6 of  Regulation (EC) No 834/2007. Therefore 
specific restrictions and limitations should be  set up for certain oenological practices 
and processes.  
(6) Certain other practices which are widely used  in food processing are also available for 
wine-making and may also have some effect on certain essential characteristics of the 
organic products and hence on their true  nature, but at present no alternative 
techniques are available to replace them. Th is applies to heat treatments, filtration, 
reverse osmosis and the use of ion exchange  resins. As a conse quence those practices 
should be available to orga nic wine-makers, but their use should be restricted. A 
possibility for re-examination of heat treat ment and ion exchange resins should be 
foreseen in due time.  
(7) Oenological practices and processes which might be misleading regarding the true 
nature of the organic products  should be excluded in the making of organic wine. This 
applies to the concentrati on by cooling, the dealcoholisation, the elimination of 
sulphur dioxide by physical process, electro- dialyses and the use of cation exchangers 
as those oenological practices do signifi cantly modify the composition of the product 
to the point that they may be misleading as to the true nature of  organic wine. For the 
same purposes, use or addition of certain  substances might be also misleading 
regarding the true nature of the organic wine . It is therefore appr opriate to lay down 
that such substances should not be us ed or added under the organic oenological 
practices and treatment processing.  
(8) Regarding more specifically sulphites, the results of the ORWINE study have shown 
that a reduction in the level of sulphur dioxi des in wines made from organic grapes is 
already achieved by organic producers of wi ne in the Union, as compared to the 
                                                 
5 OJ L 193, 24.7.2009, p. 1. 
6 OJ L 193, 24.7.2009, p. 60.  
EN 4   EN maximum sulphur content which is authorised  for non-organic wines. Therefore it is 
appropriate to fix a maximum sulphur content specific to organic wines, which should 
be lower than the level authorised in non- organic wines. The necessary quantities of 
sulphur dioxide depend on climatic cond itions. The various wine-growing zones 
should be considered when laying down the specific levels of sulphur for organic 
wines. However, extreme weather conditions  may provoke difficulties in certain wine-
growing areas which make it necessary to use supplementary amount s of sulphites in 
the preparation of wine to achieve stability of  the final product of that year. It should 
therefore be allowed to in crease the maximum sulphur dioxide content when such 
conditions are met.  
(9) Wine is a product with a long shelf-life an d some wines are stored traditionally for 
several years in barrels or tanks before  being placed on the market. Under the 
conditions of Council Regulation (EEC) No 2092/91 of 24 June 1991 on organic 
production of agricultural pr oducts and indications referr ing thereto on agricultural 
products and foodstuffs7 and for a limited period in accordance with Regulation (EC) 
No 889/2008the marketing of such wines by maintaining the la belling requirements 
under that Regulation should be allowed until stocks are exhausted.  
(10) Some of the stored wines were alrea dy produced by a wine-making process which 
already complies with the rule s on the production of organi c wine provided for by this 
Regulation. Where this can be proven, th e use of the Community organic production 
logo as referred to in Arti cle 25(1) of Regulation (E C) No 834/2007, called from 1 
July 2010 the "Organic logo of the EU", s hould be authorised, to allow for fair 
comparison and competition between organic wines produced before and after the entry into force of this Regulation. If this is not the case, the wine should be labelled 
exclusively as “wine made from organic gr apes”, without bearing the Organic logo of 
the EU, provided that the wine is produced  in accordance with Regulation (EEC) No 
2092/91 and Regulation (EC) No 889/2008 before  its amendment by this Regulation. 
(11) Regulation (EC) No 889/2008 should therefore be amended accordingly. 
(12) The measures provided for in this Regulati on are in accordance with the opinion of the 
regulatory Committee on organic production, 
HAS ADOPTED THIS REGULATION: 
Article 1  
Regulation (EC) No 889/2008 is amended as follows: 
(1) Title II is amended as follows: (a) in Article 27(1), the introductory  phrase is replaced by the following: 
                                                
 
7 OJ L 198, 22.7.1991, p. 1. Regulation (EEC) No 2092/91 has been repealed and replaced by Regulation 
(EC) No 834/2007 as from 1 January 2009.  
EN 5   EN "For the purposes of Article 19(2)(b) of Regulation (EC) No 834/2007, only the following 
substances can be used in the processing of or ganic food, with the exce ption of products of 
the wine sector, for which the provis ions of Chapter 3a shall apply:" 
(b) a new Chapter 3a is inserted:  
"CHAPTER 3a 
Specific rules for the making of wine 
Article 29b 
Scope 
1. This Chapter lays down speci fic rules for the organic produc tion of the products of the 
wine sector as referred to in Article 1(1)(l) of Council Regulation (EC) No 1234/2007*.  
2. Commission Regulations (EC) No 60 6/2009** and (EC) No 607/2009*** shall apply, 
save as explicitly provided otherwise in this Chapter. 
Article 29c 
Use of certain products and substances  
1. For the purpose of Article  19(2)(a) of Regul ation (EC) No 834/2007, products of the 
wine sector shall be produced  from organic raw material. 
2. For the purpose of Article 19(2)(b) of  Regulation (EC) No 834/2007, only products 
and substances listed in Annex VIIIa to this Regulation can be used for the making of products of the wine sector, in cluding during the processes a nd oenological practices, subject 
to the conditions and restri ctions laid down in Regulati on (EC) No 1234/2007 and Regulation 
(EC) No 606/2009 and in particular in Annex I A to that Regulation.  
3. Products and substances listed in Annex VIIIa  to this Regulation and marked with an 
asterisk, derived from organic raw mate rial, shall be used if available. 
Article 29d 
Oenological practices and restrictions 
1. Without prejudice to Article 29c and to speci fic prohibitions and restrictions provided 
for in paragraphs 2 to 5 of this Article, only  oenological practices, pr ocesses and treatments, 
including the restrictions pr ovided for in Article 120c an d 120d of Regulation (EC) No 
1234/2007 and in Articles 3, 5 to 9 and 11 to 14 of  Regulation (EC) No 606/2009 and in their 
Annexes, used before 1 August 2010, are permitted.  
2. The use of the following oenological practices , processes and treatments is prohibited:  
(a) partial concentration through cooling according to point (c) of Section B.1 of Annex XVa 
to Regulation (EC) No 1234/2007; 
(b) elimination of sulphur dioxide by physical processes according to point 8 of Annex I A to 
Regulation (EC) No 606/2009; 
(c) electrodialysis treatment to ensure the tartaric stabilisation of the wine according to point 
36 of Annex I A to Regulation (EC) No 606/2009;  
EN 6   EN (d) partial dealcoholisation of wine according to  point 40 of Annex I A to Regulation (EC) No 
606/2009;  
(e) treatment with cation exchangers to ensure the tartaric stabilisation of the wine according 
to point 43 of Annex I A to Regulation (EC) No 606/2009. 
3. The use of the following oenological practices, processes and treatments is permitted 
under the following conditions:  
(a) reverse osmosis according to point (b) of Section B.1 of Annex XVa to Regulation (EC) 
No 1234/2007 may be used only for the production of  concentrated grape must and rectified 
concentrated grape must; 
(b) for heat treatments according to point 2 of  Annex IA to Regulation (EC) No 606/2009, the 
temperature shall not exceed 65°C; 
(c) for centrifuging and filtration with or without  an inert filtering agent according to point 3 
of Annex IA to Regulation (EC) No 606/2009, the si ze of the pores shall be not smaller than 
0.2 micrometer. 
4. The use of the following oenological practic es, processes and treatments shall be re-
examined by the Commission before 31 December 2013 with a view to phase  out or to further 
restrict these practices: 
(a) heat treatments as referred to in point 2 of Annex I A to Regulation (EC) No 606/2009; 
(b) use of ion exchange resins as referred to in point 20 of Annex I A to Regulation (EC) No 
606/2009. 
5. Any amendment introduced after 1 August 2010, as regards the oenological practice, 
processes and treatments provided for in Re gulation (EC) No 1234/2007 or Regulation (EC) 
No 606/2009, may be applicable in the organic production of wine only after the adoption of 
the measures necessary for the implementation of  the production rules provided for in Article 
19(3) of Regulation (EC) No 834/2007 and, if re quired, an evaluation process according to 
Article 21 of that Regulation. 
* OJ L 299, 16.11.2007, p. 1 ** OJ L 193, 24.7.2009, p. 1. *** OJ L 193, 24.7.2009, p. 60."  
(c) Article 47 is amended as follows: 
(i) in the first paragraph, th e following point is added: 
"(e) the use of sulphur dioxide up to the maximum content to be fixed in accordance with the 
Annex I B to Regulation (EC) No 606/2009 if the ex ceptional climatic c onditions of a given 
harvest year deteriorate the sanitary status of  organic grapes in a specific geographical area 
because of severe bacterial attacks or fungal at tacks, which oblige the winemaker to use more 
sulphur dioxide than in previous year s to obtain a comparable final product." 
(ii) the second paragraph is replaced by the following: "Upon approval by the competent authority, the i ndividual operators sha ll keep documentary 
evidence of the use of the above exceptions. Me mber States shall inform each other and the  
EN 7   EN Commission on the exceptions they have gran ted under point (c) and (e) of the first 
paragraph."  
(2) Title V is amended as follows: (a) In Article 94 (1), the following point is added: 
"(d) within 1 month from their approval , the exceptions granted by the Member States under 
point (c) and (e) of the first paragraph of Article 47."  
(b) In Article 95, paragraph 10a is amended as follows: 
"10a As regards wine, the transitional pe riod referred to in paragraph 8 shall 
expire on 31 July 2012. 
Stocks of wines produced, packaged and labelled before 31 July 2012 in accordance with 
either Regulation (EEC) No 2092/91 or Regulation (EC) No 834/2007 may continue 
to be placed on the market until stocks are exhausted and subject to the following labelling requirements: 
(a) the Community organic production logo as referred to in Article 25(1) of 
Regulation (EC) No 834/2007, called from  1 July 2010 the "Organic logo of 
the EU", may be used provided that the wine-making process complies with 
Chapter 3a of Title II of this Regulation;  
(b) operators using "Organic logo of the EU" shall keep recorded evidence, for a 
period of at least 5 years after they placed on the ma rket that wine obtained 
from organic grapes, including of the corr esponding quantities of wine in litres, 
per wine category and per year; 
(c) where the evidence referred to in point (b) of this paragrap h is not available, 
such wine may be labelled as "wine made  from organic grapes", provided that 
it complies with the requirements of th is Regulation except those provided for 
in Chapter 3a of Title II thereof; 
(d) wine labelled as "wine made from or ganic grapes" cannot bear the "Organic 
logo of the EU". 
(3) A new Annex VIIIa is inserted, the text of which is set out in the Annex to this 
Regulation. 
Article 2 
This Regulation shall enter into force on the third day following that of its publication in the 
Official Journal of the European Union . 
It shall apply from 1 August 2012.  
This Regulation shall be binding in  its entirety and directly applicable in all Member States.  
EN 8   EN Done at Brussels, […] 
 For the Commission 
 The President  
EN 9   EN ANNEX  
"Annex VIIIa 
Products and substances authorised for use or addition in orga nic products of the wine sector  referred to in Article 29c. 
Type of treatment in accordance 
with Annex I A  to Regulation 
(EC) No 606/2009 Name of products or substances Specific conditions, restrictions  
within the limits and conditions set out in Regula tion (EC) No 1234/2007 and Regulation (EC) No 
606/2009 
Point 1: Use for aeration or oxygenation - Gaseous oxygen  
Point 3: Centrifuging and 
filtration  - Perlite 
- Cellulose 
- Diatomeceous earth Use only as an inert filtering agent 
Point 4: Use in order to create an 
inert atmosphere and to handle 
the product shielded from the air - Nitrogen 
- Carbon dioxide  
Points 5, 15 and 21: Use - Yeasts*  
Point 6: Use - Di-ammonium phosphate 
- Thiamine hydrochloride  
Point 7: Use   - Sulphur dioxide, 
- Potassium bisulphite or potassium 
metabisulphite (a) The maximum sulphur dioxide content shall not exceed 100 milligrams per litre for red wines  as 
referred to in Point 1(a) of Part A of Annex I.B to Regulation (EC) No 606/2009 and derived from 
organic grapes harvested in wine-growing zone C referred to in the Appendix to Annex XIb to  Regulation (EC) No 1234/2007,  
 
(b) The maximum sulphur dioxide content shall not exceed 150 milligrams per litre for white and rosé  
wines  as referred to in Point 1(b) of Part A of Annex I.B to Regulation (EC) No 606/2009 and derived 
from organic grapes harvested in wine-growing zone C referred to in the Appendix to Annex XIb to  
Regulation (EC) No 1234/2007 - 150 milligrams per litre   
(c) For all other wines, the maximum sulphur dioxide content fixed in Annex I.B of Regulation (EC) No 
606/2009, shall be reduced by 30 milligrams per litre.  
Point 9: Use  - Charcoal for oenological use  
Point 10:  Clarification  - Edible gelatine* 
- Plant proteins from wheat or peas* 
- Isinglass* - Egg white albumin*   
EN 10   EN - Tannins* 
 - Casein 
- Potassium caseinate 
- Silicon dioxide - Bentonite 
- Pectolytic enzymes   
Point 12: Use for acidification 
purposes  - Lactic acid 
- L(+)Tartaric acid  
Point 13: Use for deacidification 
purposes - L(+)Tartaric acid 
- Calcium carbonate 
- Neutral Potassium tartrate 
- Potassium bicarbonate 
- Potassium bitartrate  
Point 14: Addition  - Aleppo pine resin  
Point 17: Use  - Lactic bacteria  
Point 19: Addition - L-Ascorbic acid  
Point 22: Use for bubbling  - Nitrogen  
Point 23: Addition - Carbon dioxide  
Point 24: Addition for wine 
stabilisation purposes - Citric acid  
Point 25: Addition  - Tannins*  
Point 27: Addition  - Meta-tartaric acid  
Point 28: Use - Acacia gum* (= gum arabic)  
Point 30: Use  - Potassium bitartrate  
Point 31: Use  - Cupric citrate   
Point 31: Use  - Copper sulphate  authorised until 31 December 2015 
Point 38: Use - Oak chips  
Point 39: Use  - Potassium alginate  
Type of treatment in accordance 
with Annex III, point A. 2(b) to 
Regulation (EC) No 606/2009  - Calcium sulphate Only for "vino generoso" or "vino generoso de licor" 
 
 
*) derived from organic raw material if available  
" 
EN 11   EN