EN
C 88/96
Official Journal of the European Union
24.2.2022
— a fermentable sugar content of > 17 g/l.
Prior to packaging, they have: — a volatile acidity of ≤ 13,26 meq/l — a total SO2 content of ≤ 260 mg/l.
After enrichment, the total alcoholic strength by volume is ≤ 15 %.
The white wines with fermentable sugars are based on the Sémillon B variety, which gives round, generous wines with a golden colour and aromas of candied fruit, sometimes blended with Sauvignon B or Muscadelle B to add freshness.
The wines are suited to ageing (for 4 to 8 years) and have aromas, often floral, of honey and spices.
General analytical characteristics
Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume)
11
Minimum total acidity Maximum volatile acidity (in milliequivalents per litre)
18
Maximum total sulphur dioxide (in milligrams per litre)
300
2.
Still red wines
BRIEF WRITTEN DESCRIPTION The still red wines have: — a natural alcoholic strength of ≥ 11 % — a fermentable sugar content of ≤ 3 g/l — a malic acid content of ≤ 0,3 g/l.
Prior to packaging, they have: — a volatile acidity of ≤ 13,26 meq/l — a total SO2 content of ≤ 140 mg/l.
After enrichment, the total alcoholic strength by volume is ≤ 13,5 %.
The red wines, mostly a blend of the red vine varieties Merlot and Cabernet-Sauvignon and, to a lesser extent, Cabernet Franc, are round, generous and structured.
The young wines generally develop aromas of fresh and candied red fruit that often evolve into notes of spices and cooked fruit with ageing.
General analytical characteristics
Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) Minimum total acidity Maximum volatile acidity (in milliequivalents per litre)
20
Maximum total sulphur dioxide (in milligrams per litre)
150