Act No. 115 / 1995 Coll.
Law on wine-growing and wine-growing and amending certain related legislation
Valid
Law
Effective from 01.09.1995
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115
THE LAW
of 26 May 1995
on wine-growing and wine-growing and amending certain related legislation
Parliament has decided on this law of the Czech Republic:
GENERAL PROVISIONS
Subject matter
The Act provides for the protection of vineyards grown in vineyards by laying down wine-growing regions, wine-growing regions, wine-growing municipalities and wine-growing lines, the protection of wine put into circulation by laying down the conditions for its production, grading and labelling. The Act also provides for wine-growing and wine-growing records, conditions for importing wine and supervision of compliance with obligations.
Definition of terms
For the purposes of this Act:
(a) vine varieties of the genus Vitis, 1)
(b) genetic resources of species, varieties and hybrids of the genus Vitis, 1)
(c) grafted grafted vine plants or root rootstock cuttings for the purposes of winery;
(d) the vineyard parcel or parcels with permanent grapevine or rootstock with a total area of at least 1000 m2 per grower; the parcel or parcels with permanent grapevine or rootstock with a total area of less than 1000 m2 per grower, provided that, at the request of the grower, a registration number or registration number is assigned by the Institute to the Central Control and Examination Institute (hereinafter referred to as the Institute) after 1 January 2001,
(e) the vineyard lines are a set of parcels and parts of parcels which are suitable for the cultivation of vines due to their geographical location, holiness, length of sun and soil climatic characteristics; the historical aspects of the territory under consideration shall be taken into account when determining the vineyard lines;
(f) fresh grapes, whether ripe or slightly dried, which may be crushed or pressed by normal processing and which may ferment in an alcohol-free manner;
(g) the vineyard planting and growing of vines for the production of grapes, the harvesting of grapes or graves, the planting and cultivation of rootstocks, the production of rootstocks or rootstocks;
(h) a grapevine grower or a rootstock grower,
(i) unfermented or in fermentation crushed grapes;
(j) grape must, liquid undiluted product, obtained by natural means or by physical procedure, from fresh grapes in which the alcoholic strength by volume does not exceed 1% vol;
(k) concentrated grape must, not caramelized grape must, produced by partial removal of water and having a minimum sugar content of 51%. The Ministry of Agriculture (hereinafter referred to as "the Ministry ') provides by decree for the procedure for obtaining it,
(l) grape juice, liquid product obtained from grapes, prepared in particular by chemical preservatives, with the exception of sulphur dioxide or pasteurisation, where appropriate, by condensation and subsequent dilution of the water in which the process of self-fermentation is temporarily frozen and of which the alcoholic strength by volume does not exceed 1% vol intended for the manufacture of non-alcoholic beverages,
(m) grape must, in fermentation with a sirloin content of 1% by volume or more and a maximum of three fifths of the total alcoholic strength by volume,
(n) grape marc fermented or unfermented residue after pressing of fresh grapes,
(o) wine which has been obtained by the total or partial fermentation of sorrowful or grape must from vine varieties registered in the State Variety Book, (1) and varieties referred to in Article 7 (1) (b) and (c) for the production of table wine,
(p) wine from imports of wine produced outside the Czech Republic and imported into the Czech Republic or wine produced in the Czech Republic from imported grapes, rind or must,
(r) wine lees residues which are established in containers containing wine after fermentation or during storage or authorised treatment of wine, as well as residues resulting from the filtration or centrifugation of this product or must;
(s) grape marc alcoholic drink obtained by the fermentation of untreated, water-soaked marc with no added sugar or by the extraction of fermented marc with water;
(t) wine of wine lees alcoholic beverages obtained from wine lees without added sugar;
(u) the degree of sugar content of fermented sugars in grapes, expressed in kilograms per 100 litres of grape must,
(v) the actual alcoholic strength by volume of the number of volumes of pure alcohol contained in the product at 20 ° C in 100 volumes of the product,
(w) a possible alcoholic strength by volume of the number of volumes of pure alcohol at 20 ° C which may result in total fermentation of the sugars contained in 100 volume units of product,
(x) the total alcoholic strength by volume of the actual and potential alcoholic strength by volume of the product,
(y) to buy a set of ingredients provided for in the implementing legislation for each type of sparkling wine;
(z) tirami a set of ingredients laid down by the implementing regulation added to the cuvée for secondary fermentation;
(aa) by a juice liqueur, the product which is added to the cuvée for secondary fermentation in the production of sparkling wines;
(bb) by dispatch liqueur, a product which is added to sparkling wine for the purpose of achieving the desired taste and whose ingredients are laid down in implementing legislation,
(cc) training of wine by a technological process in the production of wine resulting in the elimination of undesirable substances and an increase in the quality of the wine. The Ministry sets out the details of the technological procedure by decree,
(dd) wineries for the processing of grapes, grips, musts or wine into wine, bottling, training, storage and bottling of wine into packaging, labelling of wine and wine products and putting into circulation wine and wine products;
(ee) wine producer entrepreneur, 1b) engaged in wine-growing,
(ff) marketing for sale, sale or other forms of marketing for consumption by putting into circulation; storage, transport for sale and import from the date of customs clearance for sale.
VINOHRADICITY
Only grapevine seedlings recognised by the Institute under specific regulations may be used for the establishment of the vineyard. 3)
(1) Grape cultivation is divided into wine-growing regions, wine-growing regions, wine-growing municipalities and vineyards.
(2) Wine regions are Czech and Moravian.
(3) The region of the Czech Republic is the territory of the designated municipalities of Prague, Praha- east, Praha- west, Beroun, Mladá Běslav, Mělník, Litoměřice, Louny, Most and Kutná Hora, in which the specified wine-growing regions, wine-growing communities and vineyards are located.
(4) The Moravian Region is the territory of the designated districts of Brno- town, Brno- rural, Znojmo, Břeclav, Hodonin, Uherské Hradiště, Kroměříž, Vyškov, Třebič, Prostějov and Zlín in which specified wine-growing areas, wine-growing communities and vineyards are located.
(5) The wine-growing regions are made up of wine-growing municipalities in which vineyards are established.
(6) The wine-growing regions in the Czech region are Prague, Mělnický, Roudnický, Jánosek, Mostecký and Časlav.
(7) The wine-growing regions in the Moravian region are Brno, Benecko, Mikulov, Mutiny, Big Pavlovsky, Znojemská, Guard, Kyjov, Hungary and Podluží.
(8) The wine-growing municipalities form the cadastral territory of the community.4)
(9) The wine-growing line shall consist of a complex territory in one or more wine-growing municipalities in the same wine-growing area defined by the set of parcels and parts of parcels provided for in the implementing legislation.
(10) The Ministry provides for legislation
(a) a list of wine-growing communities in each wine-growing region;
(b) a list of the vineyard lines in each wine-growing region and municipality, including their delimitation;
(c) vine varieties in the various wine-growing regions from which grapes may be produced with the addition of wine.
WINE
Sorting of wine
Wine of domestic origin put into circulation shall be classified as:
(a) table wine;
(b) quality wine;
(c) wine with an addition;
(d) sparkling wine;
(e) semi-sparkling wine;
(f) aromatised wine;
(g) liqueur wine.
Table wine
(1) Table wine may only be produced from grapes harvested in the territory of the Czech Republic which have reached at least 11 degrees of sugar content, or from the sadness, must or wine obtained from such grapes
(a) varieties registered as wine grape varieties under special legislation, 4b)
(b) varieties registered as table grapes which do not comply with the market quality requirements laid down by the technical standard; or
(c) varieties not registered which were planted before 1 September 1995 or which were planted for experimental purposes, including the registration of varieties, breeding and genetic resources.
(2) Table wine shall not be marked with the name of the variety or the name derived from the name of the variety or similar, the name of the wine-growing region, the wine-growing community, the wine-growing lines, the geographical indication or any other misleading particulars, except those provided for in Sections 13 (1) and 13 (a) or, where appropriate, the implementing legislation.
(3) In the case of adverse weather conditions in a given harvest year, the Ministry may provide by implementing legislation that table wine is also produced from less mature grapes which have reached at least 10 degrees of sugar content.
Quality wine
(1) Quality wine may be produced from grapes of wine grape varieties harvested in wine-growing regions in the Czech Republic which have reached at least 15 degrees of sugar content, or from the grief or must of these grapes, in only two types, namely varietal quality wine or grade wine.
(2) The variety quality wine shall contain at least 85% of the wine produced from the variety indicated on the package.
(3) Graduate quality wines may only be produced by mixing varietal quality wines.
Wine with added value
(1) Wine with an addition may only be produced as a cabinet, late collection, selection of grapes, selection of berries, ice wine or straw wine, from grapes, morsel or must of one vine variety harvested in the vineyards. Wine with the addition must contain at least 85% of the wine produced from the variety indicated on the package.
(2) A type of cabinet is allowed to produce only grapes which have reached at least 19 degrees of sugar content.
(3) The type of late collection is allowed to produce only grapes which have reached at least 21 sugar levels.
(4) The type of selection of grapes is allowed to produce only grapes which have reached at least 24 degrees of sugar content.
(5) The type of selection of berries is allowed to produce only selected berries which have reached at least 27 degrees of sugar content.
(6) The type of ice wine is allowed only to be produced from grapes which have been harvested at temperatures below or below 6 ° C, remained frozen during harvest and processing and the must obtained showed at least 27 degrees of sugar content.
(7) The type of straw wine shall be allowed only to be produced from grapes which have been stored on straw or reed before processing or have been suspended in the ventilated area for at least 3 months and the must obtained showed at least 27 degrees of sugar content.
(8) Wine with added added value is only allowed to be produced from grapes harvested in the vineyards, the variety, origin, sugar content and weight of which has been verified under a special law. 5)
Sparkling wine
(1) Sparkling wine may be produced in quality
(a) sparkling wine;
(b) quality sparkling wine (sect),
(c) quality sparkling wine of the wine-growing region (sect of wine-growing region),
(d) the production sect.
(2) The type of sparkling wine may not be classified as a sect and may be produced by the primary or secondary fermentation of wines provided that the total alcoholic strength by volume of the cuvée used for production is at least 8,5% vol. and the excess pressure in the bottle at 20 ° C is at least 0,3 MPa.
(3) Quality sparkling wine (sect) can be produced by the primary or secondary fermentation of domestic musts and wines or wines from imports from varieties authorised in the country of origin for the production of quality wine, and this is documented on the accompanying certificate if:
(a) the excess pressure in the bottle at a temperature of 20 ° C must be at least 0,35 MPa, except for bottles of up to 0,25 l, where the excess pressure must be at least 0,3 MPa;
(b) the total production time during fermentation in tanks must be at least 60 days in the period until 31 December 2001 and at least 120 days in the period from 1 January 2002;
(c) the total production time during fermentation in bottles must be at least 9 months;
(d) the fermentation period (from the beginning of fermentation to the beginning of defatting) in tanks without mixing equipment must be at least 60 days, when the mixing device is used for at least 30 days;
(e) the total alcoholic strength by volume of the cuvée used for manufacture must be at least 9% vol.; when using a cuvée with one variety of at least 8,5% vol.,
(f) the actual alcoholic strength of the finished product must be at least 10% vol.
(4) Quality sparkling wine may be classified as aromatic if, in its manufacture:
(a) only the initial fermentation of the cuvée of must of the variety Irsai Oliver, Moravsky nutmeg, Ottonel nutmeg, Red Tram or Müller - Thurgau has been used;
(b) the dispatch liqueur has not been used;
(c) the actual alcoholic strength of the product shall be at least 6% vol.,
(d) the management of the fermentation process has been carried out only by cooling or other physical means;
(e) the excess pressure in the bottle with the finished product is not less than 0,30 MPa;
(f) the total production period shall be at least 30 days.
(5) The wine-growing sector can be produced by secondary fermentation of the cuvée from quality varietal wines of wine-growing regions only within the wine-growing area in which grapes for its production have been harvested if:
(a) the excess pressure in the bottle at 20 ° C shall be at least 0,35 MPa, except for bottles of up to 0,25 l, where the excess pressure shall be at least 0,3 MPa;
(b) the total production time, including maturing, shall be at least:
1.6 months (180 days) for fermentation in tanks,
2.9 months (270 days) for fermentation in bottles,
(c) the fermentation period has been at least 90 days; for fermentation in tanks using a mixing device for at least 30 days;
(d) the total alcoholic strength by volume of the cuvée used for production was at least 9% vol.; when using a cuvée with one variety of at least 8,5% vol.,
(e) the actual alcoholic strength by volume of the finished product shall be at least 10% vol.
(6) The name of the wine sector sect may be indicated on the basis of the specific production conditions referred to in paragraph 4 and on condition that it has been produced within the wine-growing area in which grapes suitable for the production of the quality wine from which the wine-growing region aromatic sect has been obtained have been harvested.
(7) The type of production sect may be produced and marked as such only if the requirements of paragraph 5 (a), (d) and (e) are met and the following conditions are met:
(a) the actual production shall be carried out in the case of a vine grower whose grapes have been used for the production of a production sect;
(b) secondary alcoholic fermentation shall be carried out in a bottle,
(c) the cuvée for the production of the production sect shall remain in contact with yeast for at least 9 months in bottles with the grower since it has been produced;
(d) the sludges are separated by manual draining (degorgase),
(e) the production sect shall be marketed by the grower referred to in (a) and shall be marked on the commercial name of the wine producer, the variety and the year of harvest of the grapes.
semi-sparkling wine
(1) The semi-sparkling wine must not be described as sparkling wine or as a type of sect (§ 9a); may be produced from domestic wines of table or quality saturated carbon dioxide.
(2) semi-sparkling wine must have a total alcoholic strength by volume of not less than 9% vol and not less than 7% vol of the actual alcoholic strength by volume; The excess pressure in the bottle at 20 ° C shall be between 0,1 and 0,25 MPa.
Aromatised wine
(1) Aromatised wine may be produced from wine or grape must, or from fermented grape must and their mixtures, with added water but not more than 15%, by flavouring flavourings or authorised 5a) aromatic extracts, aromatic herbs or spices, or, where appropriate, authorised 5a) flavourings. Sucrose, grape must or concentrated grape must may be used for sweetening. Natural alcohol may be used for dolification in such a way that the actual alcoholic strength of the final product is not less than 14,5% and not more than 22% vol.
(2) The name of the aromatised wine may be replaced by:
(a) vermouth, provided that the flavouring referred to in paragraph 1 has been made with flavouring substances derived from cress and the sweetening operation has only been carried out with caramelized sugar, sucrose or grape must or concentrated grape must;
(b) bitter aromatised wine having a characteristic bitter taste with the designation of the main flavouring substances used. Where quinine has been used for flavourings, it shall be labelled as quinine wine only. Where it has been used for the flavourings of natural pellet and bitter substances and provided that yellow or red colouring is achieved by authorised additives, it may only be named Americano.
Liqueur wine
(1) Liqueur wine may be produced as:
(a) liqueur wine;
(b) quality liqueur wine in the wine-growing region.
(2) Liqueur wines referred to in paragraph 1 must have a minimum of 15% vol and a maximum of 22% vol of actual alcoholic strength and a minimum of 17,5% vol of total alcoholic strength.
(3) Liqueur wines may be produced
(a) grape must,
(b) wine;
(c) a mixture of grape must and wine, provided that, in the case of quality liqueur wine in the wine-growing region, the wine and must used must come from the wine-growing region and the varieties registered; or
(d) wine distillate.
Wine and grape products from imports
(1) Wine or grape products from imports may be imported into the Czech Republic and put into circulation if:
(a) comply with the health requirements laid down in the specific legislation5b) and do not show defects or diseases which make the quality of the wine worse;
(b) the supply of wine shall be accompanied by a certificate containing the results of the analyses, issued by the competent inspection body in the country of origin or by an accredited laboratory, demonstrating that the delivery complies with the quality requirements laid down in the rules in force in the country of origin. In case the delivery comes from another country but is dispatched from warehouses located in a Member State of the European Union, the certificate may be endorsed by the inspection authority of that country. If the importer does not ensure the production of that certificate, the delivery shall not be released for free circulation. (c)
(2) The manufacturer may only use morbidity or must from imports in the period 1 September to 31 October of the same year for the production of wine only if the use of imported morbidity and must is determined by the Ministry in that year on the basis of an evaluation of the overall balance of production and consumption of wine by decree.
(3) The provisions of paragraph 2 shall not apply to the use of concentrated must on imports for the sweetening of table and quality wines referred to in Article 11 (b).
(4) The competent supervisory authority shall be entitled to verify the accuracy of the information contained in the certificate referred to in paragraph 1 (b) and to impose fines in accordance with Article 23 when a deficiency is detected.
(5) By decree, the Ministry shall establish the model certificate referred to in paragraph 1 (b) and the conditions or maximum quantity of wine in the delivery for which the certificate is not required.
(6) Wine from imports or wine produced from grapes, sorrows or must from imports may be mixed with wine produced from grapes harvested on the territory of the Czech Republic in such a way that each component used is represented in a wine mix of at least 15%; a mixture of wine thus produced must be marked as a mixture of wine from imports with wine of domestic origin.
Manufacture of wine
(1) The wine producer may only produce wine from fresh grapes of rind and must, additives and preservatives which comply with the requirements laid down in this Act, implementing legislation and specific legislation. (a)
(2) The wine manufacturer shall comply with the production, quality and health requirements laid down by this law, implementing legislation and specific legislation. (a)
(3) The wine producer shall ensure that his production is checked systematically in the manner laid down by the implementing rules and that records thereof are kept.
(4) The Ministry provides for legislation
(a) details of wine quality requirements;
(b) details of wine production;
(c) standards of technological losses in wine production.
(5) Any natural or legal person processing grapes, grapevine or must shall take measures to prevent the misuse of wine lees and marc for the manufacture of beverages for direct consumption.
Restrictions on the production and putting into circulation of wine
It is prohibited
(a) to sweeten grape musts or sorrows for the manufacture of table and quality wines with refined sugar or concentrated grape must
1. above 21 degrees of sugar content for the production of white wines but not exceeding 7 degrees of sugar content,
2. above 22 degrees of sugar content for the production of red wine but not exceeding 7 degrees of sugar content,
(b) to sugar table wine and quality wine with natural or substitute sweeteners, (8a) with the exception of grape must or concentrated grape must, over 2% by volume of the total alcoholic strength by volume;
(c) to sweeten wine with an addition and to sweeten must for their production;
(d) to preserve wines with the addition of chemicals other than sulphur dioxide in the quantity laid down by the special Regulation, 8)
(e) use such substances or manufacturing processes as are eligible:
1. to multiply wine,
2. affect the essential characteristics of the wine, such as natural extract or the natural composition of the bouquet and aromatic substances, with the exception of the acid content,
3. amend the chemical composition of the wine in such a way that it cannot be ascertained whether it has been produced exclusively by fermentation of grape must, except in the case of wine products which are authorised by the implementing regulation,
(f) to store fruit wines or mixtures thereof in the premises where the wine is stored, provided that such wines are not separately placed and clearly marked;
(g) label as wine
1. beverages prepared from diluted grape must,
2. grape must and wine prepared by other processes and using preservatives and additives other than those provided for in this Act and the implementing regulation;
3. alcoholic drink produced by the fermentation of grape marc (sophomore),
4. alcoholic drink produced by fermentation of diluted and sweetened wine lees (yeast),
5. mixtures of wine with alcoholic beverages made from fruit, malt, honey, plants or their extracts;
(h) use
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Regulation Information
| Citation | Act No. 115 / 1995 Coll., on wine-growing and wine-growing and amending certain related legislation |
|---|---|
| Regulation Type | Law |
| Author | - |
| Collection | Code of Laws |
| Date of Promulgation | 14.07.1995 |
|---|---|
| Effective from | 01.09.1995 |
| Effective until | - |
| Status | Valid |
The regulation text is for informational purposes only.
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