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DOCUMENTS CONCERNING THE ACCESSION OF THE KINGDOM OF SPAIN AND THE PORTUGUESE REPUBLIC TO THE EUROPEAN COMMUNITIES, ACT CONCERNING THE CONDITIONS OF ACCESSION OF THE KINGDOM OF SPAIN AND THE PORTUGUESE REPUBLIC AND THE ADJUSTMENTS TO THE TREATIES, ANNEX I: LIST PROVIDED FOR IN ARTICLE 26 OF THE ACT OF ACCESSION
Official Journal L 302 , 15/11/1985 P. 0233
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( e ) Wine
1 . Council Regulation ( EEC ) No 337/79 of 5 February 1979 ( OJ No L 54 , 5 . 3 . 1979 , p . 1 ) , as last amended by Regulation ( EEC ) No 775/85 of 26 March 1985 ( OJ No L 88 , 28 . 3 . 1985 , p . 1 ) .
In the first indent of Article 1 ( 4 ) ( b ) , " partially fermented grape must , extracted from raisined grapes " is inserted after " partially fermented grape must " .
The following is added to Article 48 ( 3 ) :
" ( c ) partially fermented grape must , extracted from raisined grapes , also called " vino dulce natural " , may be put on the market only for the fortification of liqueur wines and only in the wine-growing regions where this usage is traditional on 1 January 1985 . "
The following is added as the last indent to Article 49 ( 1 ) :
" - partially fermented grape must , extracted from raisined grapes . "
The following is added to Annex II :
" 3a . Partially fermented grape must , extracted from raisined grapes , also called " vino dulce natural " , the product being obtained from the partial fermentation of grape must obtained from raisined grapes , the total sugar content of which before fermentation is at least 272 grams per litre and the natural alcoholic strength by volume of which may not be less than 8 % vol . "
Point 12 of Annex II is replaced by the following :
" 12 . Liqueur wine , the product which :
is produced in the Community ,
has a total alcoholic strength by volume of not less than 17,5 % vol and an actual alcoholic strength by volume of not less than 15 % vol and not more than 22 % vol ,
and
is obtained from grape must or wine , these products being derived from determined vine varieties , selected from those referred to in Article 49 and having a natural alcoholic strength by volume of not less than 12 % vol :
by freezing ,
or
by the addition , during or after fermentation :
( i ) of neutral alcohol of vinous origin , including alcohol obtained from the distillation of dried grapes , with an actual alcoholic strength by volume of not less than 95 % vol , or
( ii ) of an unrectified product derived from the distillation of wine and having an actual alcoholic strength by volume of not less than 52 % and not more than 80 % vol , or
( iii ) of concentrated grape must or , in the case of certain quality liqueur wines produced in specified regions and appearing on a list to be adopted of wines for which such practice is traditional , of grape must concentrated by direct heat which , apart from this operation , corresponds to the definition of concentrated grape must , or
( iv ) of a mixture of these products .
However , certain quality liqueur wines produced in specified regions and appearing on a list to be adopted may be obtained from fresh unfermented grape must which does not need to have a minimum natural alcoholic strength by volume of 12 % vol .
Furthermore , certain quality liqueur wines produced in specified regions and appearing on a list to be determined , obtained in accordance with the previous subparagraph , may yield a total alcoholic strength by volume of not less than 15 % vol , if so provided for by national legislation obtaining on 1 January 1985 .
The following products shall also form part of liqueur wines :
( a ) White quality liqueur wines produced in specified regions , also called " vino generoso " , obtained " sous voile "
- having a total alcoholic strength by volume of not less than 15 % vol and an actual alcoholic strength by volume of not more than 22 % vol and a sugar content of less than grams per litre ,
- obtained from white grape must extracted from the vine varieties chosen from amongst those referred to in Article 49 , the natural alcoholic strength of which is not less than 10,5 % vol ,
- manufactured with the addition of wine alcohol having an actual alcoholic strength by volume of not less than 95 % vol ,
( b ) Quality liqueur wines produced in specified regions , also called " vino generoso de licor " :
- having a total alcoholic strength by volume of not less than 17,5 % vol and an actual alcoholic strength by volume of not less than 15 % and not more than 22 % vol ,
- obtained from " vino generoso " with the addition of partially fermented grape must , obtained from raisined grapes , also called " vino dulce natural " , or from concentrated grape musts .
( c ) Red quality liqueur wines produced in specified regions :
- having a total alcoholic strength by volume of not less than 17,5 % vol and an actual alcoholic strength by volume of not less than 15 % vol and not more than 22 % vol ,
- obtained from grape must coming from the vine varieties chosen from amongst those referred to in Article 49 , the natural alcoholic strength of which is not less than 11 % vol ,
- manufactured with the addition , before or after fermentation , of :
( i ) either neutral alcohol of vinous origin , with an actual alcoholic strength by volume of not less than 95 % vol ,
( ii ) or of an unrectified product derived from the distillation of wine and having an alcoholic strength by volume of not less than 70 % . "
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