Council Regulation (EC) No 1428/96 of 26 June 1996 amending Regulation (EEC) No 2332/92 on sparkling wines produced in the Community

COUNCIL REGULATION (EC) No 1428/96 of 26 June 1996 amending Regulation (EEC) No 2332/92 on sparkling wines produced in the Community
THE COUNCIL OF THE EUROPEAN UNION
,
Having regard to the Treaty establishing the European Community, and in particular Article 43 thereof,
Having regard to the proposal from the Commission (1),
Having regard to the opinion of the European Parliament (2),
Having regard to the opinion of the Economic and Social Committee (3),
Whereas, for ease of monitoring and in view of the implementation difficulties encountered in the past, the method of calculating the increase in the alcoholic strength of the cuvée when the tirage liqueur is added should be specified;
Whereas Article 14 (2) of Regulation (EEC) No 2332/92 (4) provides that Member States may exceptionally permit, until 31 December 1995, that the production process of quality sparkling wines produced in specified regions (quality wines psr) may involve adding to the cuvée one or more wine-sector products which do not originate in the specified region whose name the wine bears; whereas that period has proved too short to allow operators in certain specified regions to adapt to the technical requirements laid down; whereas it should accordingly be extended; whereas, since this exception covers specific cases only, provision should be made for the names of those quality sparkling wines psr to be indicated in a list and published in the C series of the Official Journal of the European Communities;
Whereas pursuant to Article 17 (3) of Regulation (EEC) No 2332/92 the Council may alter the duration of fermentation intended to make the cuvée sparkling and of presence on the less as set out in paragraph 2 of that Article in line with current scientific knowledge and technological progress;
Whereas, in the light of the experience gained regarding the various types of sparkling wines and according to the results of scientific research and technological progress to date, the fixing of different periods of fermentation and of presence of the cuvée on the lees for the various fermentation methods used is not warranted except where fermentation takes place in containers with stirrers; whereas accordingly, this is the only method which needs to be singled out,