EUROPEAN PARLIAMENT. Committee on Agriculture and Rural Development PE v01-00

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1 EUROPEAN PARLIAMT Committee on Agriculture and Rural Development PE v01-00 AMDMTS Draft report Giuseppe Castiglione common organisation of the market in wine (PE v01-00) Proposal for a regulation (COM(2007)0372 C6-0245/ /0138(CNS)) Text proposed by the Commission Amendments by Parliament Amendment by Ioannis Gklavakis Amendment 791 ANNEX I, POINT 5 a (new) 5 a. "Grape must": the liquid product obtained naturally or by physical processes from fresh grapes. An actual alcoholic strength by volume of the grape must of not more than 1% vol. is permissible. Or. el This definition is provided in the existing Regulation 1493/1999 and should be maintained. Amendment by Carmen Fraga Estévez, Pilar Ayuso Amendment 792 Annex I, point 12 a (new) AM\ doc PE v01-00

2 12a. Wine spirit a) Wine spirit is the spirit drink: 1) produced by the distillation at less than 86 % vol of wine or fortified wine or by the redistillation of a wine distillate at less than 86 % vol; 2) containing a quantity of volatile substances equal to or exceeding 125 grammes per hectolitre of 100 % vol alcohol, and 3) having a maximum methylalcohol content of 200 grammes per hectolitre of 100 % vol alcohol. b ) The minimum alcoholic strength of wine spirit shall be 35% vol. c) Ethyl alcohol of agricultural origin may not be added to wine spirit. d) The only flavouring substances and preparations which may be used in the production of wine spirit are those defined in Article 1(2)(b)(i) and in Article 1(2)(c) respectively of Council Directive 88/388/CEE of 22 June 1988 on the approximation of the laws of the Member States relating to flavourings for use in foodstuffs and to source materials for their production 1. 1 OJ L 184, , p. 61. Directive last amended by European Parliament and Council Regulation (EC) No 1882/2003 (OJ L 284, , p. 1). Or. es This definition should be included in Annex I (Definitions) - from which it is missing - and the product should be defined in accordance with the trend towards a lower strength of alcoholic beverage. PE v /49 AM\ doc

3 Amendement by Astrid Lulling Amendement 793 ANNEX II This annex is deleted. Amendement by Katerina Batzeli Amendement 794 ANNEX II Replace all amounts by "p.m.". The budget allocation for national support programmes is based equally on the traditional budget allocation for the wine sector in the Member States, production volume and surface area. The wine sector budget allocated to the Member States finances measures under the first pillar of the agricultural policy. Amendment by Csaba Sándor Tabajdi, Gábor Harangozó Amendment 795 ANNEX II Text proposed par la Commission Annex II Amendment by the European Parliament The annex II is replaced by ANNEX II Budget for support programmes and minimum share for promotion as referred to in Articles 8(1) and 9(5) budget from 2015 year onwards BG AM\ doc 3/49 PE v01-00

4 CZ DE EL ES FR IT CY LU HU MT AT PT RO SI SK UK Amendment by Katerina Batzeli Amendment 796 ANNEX III This annex is deleted. Or. en Or. en Amendment by Atilla Béla Ladislau Kelemen Amendment 797 ANNEX III This annex is deleted. Or. en Amendment by Giuseppe Castiglione Amendment 798 ANNEX IV, POINT 3 A (new) PE v /49 AM\ doc

5 (3a) Wine produced from dried grapes Wine produced from dried grapes is the product (a) obtained in the Community without enrichment from grapes picked in the Community belonging to the varieties listed in Article 18, paragraph 1, and left in the sun or shade for partial dehydration, (b) having a total alcoholic strength of at least 16% vol., (c) having an actual alcoholic strength of at least 9% vol., (d) having a natural alcoholic strength of at least 16% vol. Or. it Amendment by Vincenzo Lavarra Amendment 799 ANNEXE IV, POINT 3 A (new) (3a) Wine produced from dried grapes Wine produced from dried grapes is the product (a) obtained in the Community without enrichment from grapes picked in the Community belonging to the varieties listed in Article 18, paragraph 1, and left in the sun or shade for partial dehydration, (b) having a total alcoholic strength of at least 16% vol., (c) having an actual alcoholic strength of at least 9% vol., (d) having a natural alcoholic strength of at least 16% vol. Or. it Amendement by Giuseppe Castiglione Amendement 800 ANNEX IV, POINT 3 B (new) AM\ doc 5/49 PE v01-00

6 3 b. Natural sweet wine The specific, traditional names "οίνος γλυκύς φυσικός", "vine dulce natural", "vino dolce naturale" and "vinho dolce natural" shall be used only for PDO and PGI wines: a) obtained from harvests at least 85 % of which are of the wine varieties appearing on a list to be drawn up, b) derived from musts with an initial natural sugar content of at least 212 grams per litre, c) obtained by adding alcohol, distillate or spirits, to the exclusion of any other enrichment. Insofar as is necessary to conform to traditional production practices, Member States may, for PDO and PGI wines produced within their territory, stipulate that the specific traditional name "vin doux naturel" is used only for PDO and PGI wines which are: a) made directly by producers harvesting the grapes and exclusively from their harvests of muscat, grenache, maccabeo or malvasia grapes; however, harvests may be included which have been obtained from vineyards that are also planted with vine varieties other than the four indicated above provided these do not constitute more than 10 % of the total stock, b) obtained within the limit of a yield per hectare of 40 hl of grape must, any greater yield resulting in the entire harvest ceasing to be eligible for the description "vin doux naturel", c) derived from a grape must with an initial natural sugar content of at least 252 grams per litre, d) obtained, to the exclusion of any other enrichment, by the addition of alcohol of vinous origin amounting in pure alcohol to a minimum of 5 % of the PE v /49 AM\ doc

7 volume the grape must in fermentation used and a maximum represented by the lower of the following two proportions: - either 10 % of the volume of the abovementioned grape must used, or - 40 % of the total alcoholic strength by volume of the finished product represented by the sum of the actual alcoholic strength by volume and the equivalent of the potential alcoholic strength by volume calculated on the basis of 1 % vol. of pure alcohol for 17,5 grams of residual sugar per litre. The specific, traditional names "οίνος γλυκύς φυσικός", "vine dulce natural", "vino dolce naturale" and "vinho dolce natural" may not be translated. However they may be accompanied by an explanatory note in a language understood by the final consumer. In the case of products produced in Greece and in circulation within the territory of that Member State, the name "vin doux naturel" may be accompanied by the name "οίνος γλυκύς φυσικός". Amendment by Christa Klaß Amendment 801 ANNEX IV, POINT 4 A (new) 4a. Quality sparkling wine Quality sparkling wine is the product which (a) is obtained by first or second alcoholic fermentation of - fresh grapes, - grape must, or - wine, or - wines with a protected designation of origin or geographical indication; (b) when the container is opened is characterised by the release of carbon AM\ doc 7/49 PE v01-00

8 dioxide derived exclusively from the fermentation; (c) when kept in closed containers at a temperature of 20 C has an excess pressure, due to carbon dioxide in solution, of not less than 3.5 bar. However, in the case of quality sparkling wine in containers with a capacity of less than 25 cl the excess pressure must be at least 3 bar. (d) The actual alcoholic strength must be not less than 10% vol. (e) The total alcoholic strength of the cuvée must be not less than 9% vol. (f) In the case of quality sparkling wine with a protected designation of origin or geographical indication, the total alcoholic strength of the cuvée from wine-growing zone C III must be not less than 9.5% vol. (g) However, cuvées intended for the production of specific quality sparkling wines with protected designation of origin or geographical indication, which are to be included in a future list and which have been obtained from a single grape variety, must only have a total alcoholic strength of not less than 8.5% vol. (h) The length of the production process, including ageing in the undertaking where the product was made, reckoned from the start of the fermentation process designed to produce carbon dioxide, must be - at least six months if the fermentation process designed to produce carbon dioxide takes place in the cuvée barrel - at least nine months if the fermentation process designed to produce carbon dioxide takes place in the bottle. (i) The fermentation process designed to make the cuvée sparkling and the presence of the cuvée on the lees must last a. 90 days (bottle fermentation, tank fermentation without stirrers) b. 30 days if the fermentation process takes place in containers with stirrers. Or. de PE v /49 AM\ doc

9 Under current law, quality sparkling wine is a specific marketing term used to describe a specific quality category (Annex VIII(d)(2) to Regulation (EC) 1493/99). This category must be retained for continued use as a marketing term. The definition of quality sparkling wine set out in Annex V(i), Annex VI(k) and Annex VIII to Regulation (EC) 1493/99 should therefore be incorporated in Annex IV. Amendment by Ioannis Gklavakis Amendment 802 ANNEX IV, POINT 7 a (new) 7α. Wine from dried grapes Wine from dried grapes is a product which: α) is produced in the Community without enrichment from grapes which are gathered in the Community, belong to the grape varieties designated in Article 18, paragraph 1, first subparagraph, and are left in the sun or in shade for partial desiccation; b) has a total alcohol content of at least 16% vol. and an actual alcoholic strength of at least 9% vol.; c) has a natural alcohol strength of at least 16% vol. Or. el These wines have been traditionally produced in Greece since the earliest times and have great historic and cultural value, in addition to their commercial value. The inclusion of this category in Annex IV, even though it concerns only small quantities, will solve a number of the problems concerning labelling and marketing. Amendment by Elisabeth Jeggle, Anja Weisgerber and Agnes Schierhuber Amendment 803 ANNEX IV A (new) AM\ doc 9/49 PE v01-00

10 ANNEX IVA List of authorised oenological practices and processes 1. Oenological practices and processes which may be applied to fresh grapes, grape must, grape must in fermentation, grape must in fermentation extracted from raisined grapes, concentrated grape must and new wine still in fermentation: (a) aeration or the addition of oxygen; (b) heat treatment; (c) centrifuging and filtration, with or without an inert filtering agent, on condition that no undesirable residue is left in the products so treated; (d) use of carbon dioxide, argon or nitrogen, either alone or combined, solely in order to create an inert atmosphere and to handle the product shielded from the air; (e) use of sucrose in traditional oenological practices; (f) use of yeasts for wine production; (g) use of one or more of the following practices to encourage the growth of yeasts; - addition of diammonium phosphate or ammonium sulphate, within certain limits, - addition of ammonium sulphite or ammonium bisulphite, within certain limits, - addition of thiamin hydrochloride, within certain limits; (h) use of sulphur dioxide or potassium metabisulphite which may also be called potassium disulphite or potassium pyrosulphite; (i) elimination of sulphur dioxide by physical processes; (j) treatment of white must and new white wine still in fermentation with charcoal for oenological use, within certain limits; (k) clarification by means of one or more of the following substances for oenological PE v /49 AM\ doc

11 use: - edible gelatine; - isinglass; - casein and potassium caseinate; - ovalbumin and/or lactalbumin; - bentonite; - silicon dioxide as a gel or colloidal solution; - kaolin; - tannin; - pectinolytic enzymes; - an enzymatic preparation of betaglucanase, subject to conditions to be determined; - proteins of vegetable origin; (l) use of sorbic acid or potassium sorbate; (m) use of tartaric acid for acidification purposes under the conditions laid down in Annex V; (n) use of one or more of the following substances for deacidification purposes under the conditions laid down in Annex V: - neutral potassium tartrate; - potassium bicarbonate; - calcium carbonate, which may contain small quantities of the double calcium salt of L (+) tartaric and L (-) malic acids; - calcium tartrate; - tartaric acid, subject to conditions to be determined; - a homogeneous preparation of tartaric acid and calcium carbonate in equal proportions and finely pulverised; (o) use of Aleppo pine resin, subject to conditions to be determined; (p) use of preparations of yeast cell wall, within certain limits; AM\ doc 11/49 PE v01-00

12 (q) use of polyvinylpolypyrrolidone, subject to certain limits and under conditions to be determined; (r) use of lactic bacteria in a vinous suspension, subject to conditions to be determined; (s) addition of lysozyme, within limits and subject to conditions to be determined; (t) addition of L-ascorbic acid, within certain limits. 2. Oenological practices and processes which may be applied to grape must intended for the manufacture of rectified concentrated grape must: (a) aeration; (b) heat treatment; (c) centrifuging and filtration, with or without an inert filtering agent, on condition that no undesirable residue is left in the products so treated; (d) use of sulphur dioxide, potassium bisulphite or potassium metabisulphite which may also be called potassium disulphite or potassium pyrosulphite; (e) elimination of sulphur dioxide by physical processes; (f) treatment with charcoal for oenological use; (g) use of calcium carbonate, which may contain small quantities of the double calcium salt of L (+) tartaric and L (-) malic acids; (h) use of ion exchange resins, subject to conditions to be determined. 3. Oenological processes and practices which may be applied to grape must in fermentation intended for direct human consumption as such, wine suitable for producing table wine, table wine, sparkling wine, aerated sparkling wine, semisparkling wine, aerated semi-sparkling wine, liqueur wine and quality wines psr: PE v /49 AM\ doc

13 (a) use in dry wines, and in quantities not exceeding 5%, of fresh lees which are sound and undiluted and contain yeasts resulting from the recent vinification of dry wines; (b) aeration or bubbling using argon or nitrogen; (c) heat treatment; (d) centrifuging and filtration, with or without an inert filtering agent, on condition that no undesirable residue is left in the products so treated; (e) use of carbon dioxide, argon or nitrogen, either alone or combined, solely in order to create an inert atmosphere and to handle the product shielded from the air; (f) addition of carbon dioxide, within certain limits; (g) use, subject to the conditions laid down in this Regulation, of sulphur dioxide or potassium metabisulphite, which may also be called potassium disulphite, potassium bisulphite or potassium pyrosulphite; (h) addition of sorbic acid or potassium sorbate, provided that the final sorbic acid content of the treated product on its release to the market for direct human consumption does not exceed 200 mg/l; (i) addition of L-ascorbic acid, within certain limits; (j) addition of citric acid for wine stabilisation purposes, within certain limits; (k) use of tartaric acid for acidification purposes, subject to the conditions laid down in Annex V; (l) use of one or more of the following substances for deacidification purposes, subject to the conditions laid down in Annex V: - neutral potassium tartrate; - potassium bicarbonate; - calcium carbonate, which may contain AM\ doc 13/49 PE v01-00

14 small quantities of the double calcium salt of L (+) tartaric and L (-) malic acids; - calcium tartrate; - tartaric acid, subject to conditions to be determined; - a homogeneous preparation of tartaric acid and calcium carbonate in equal proportions and finely pulverised; (m) clarification by means of one or more of the following substances for oenological use: - edible gelatine; - isinglass; - casein and potassium caseinate; - ovalbumin and/or lactalbumin; - bentonite; - silicon dioxide as a gel or colloidal solution; - kaolin; - an enzymatic preparation of betaglucanase, subject to conditions to be determined; - proteins of vegetable origin; (n) addition of tannin; (o) treatment of white wines with charcoal for oenological use, within certain limits; (p) treatment, subject to conditions to be laid down: - of grape must in fermentation intended for direct human consumption as such, white wines and rosé wines with potassium ferrocyanide; - of red wines with potassium ferrocyanide or with calcium phytate; (q) addition of metatartaric acid, within certain limits; (r) use of acacia; (s) use of DL tartaric acid, also called racemic acid, or of its neutral salt of PE v /49 AM\ doc

15 potassium, subject to conditions to be laid down, for precipitating excess calcium; (t) use, for the manufacture of sparkling wines obtained by fermentation in bottle and with the lees separated by disgorging: - of calcium alginate AM\ doc 15/49 PE v01-00 or - of potassium alginate; (ta) use of yeasts for wine production, dry or in wine suspension, for the production of sparkling wine; (tb) addition, in the production of sparkling wine, of thiamine and ammonium salts to the basic wines, to encourage the growth of yeasts, subject to the following conditions: - for nutritive salts, diammonium phosphate or ammonium phosphate, within certain limits, - for growth factors, thiamine in the form of thiamine hydrochloride, within certain limits; (u) use of discs of pure paraffin impregnated with allyl isothiocyanate to create a sterile atmosphere, solely in Member States in which it is traditional and so long as it is not forbidden by national law, provided that they are used only in containers holding more than 20 litres and that there is no trace of allyl isothiocyanate in the wine; (v) addition, to assist the precipitation of tartar, of - potassium bitartrate - calcium tartrate, within certain limits and subject tor conditions to be determined; (w) use of copper sulphate to eliminate defects of taste or smell in the wine, within certain limits; (x) use of preparations of yeast cell wall, within certain limits; (y) use of polyvinylpolypyrrolidone, within certain limits and subject to conditions to

16 be determined; (z) use of lactic bacteria in a vinous suspension, subject to conditions to be determined; (za) addition of caramel within the meaning of Directive 94/36/EC of the European Parliament and of the Council of 30 June 1994 on colours for use in foodstuffs 1 to reinforce the colour of liqueur wines and quality liqueur wines spr; (zb) addition of lysozme, within certain limits and subject to conditions to be determined; (zc) addition of dimethylcarbonate (DMDC) to wines for microbiological stabilisation, within certain limits and subject to conditions to be determined; (zd) addition of yeast mannoproteins for the tartaric and protein stabilisation of wine. 4. Oenological practices and processes that can be used for the products referred to in the introductory sentence to paragraph 3, solely subject to conditions of use to be determined: (a) addition of oxygen; (b) electrodialysis treatment to ensure the tartaric stabilisation of the wine; (c) use of urease to reduce the level of urea in the wine; (d) pouring of wine on to lees, grape marc or pressed aszú pulp where this practice is traditionally used for the production of Tokaji fordítás and Tokaji máslás in the Tokaj region of Hungary, subject to conditions to be determined; (e) use of oak chips in the preparation of wines and musts. Or. de 1 OJ L 237, , p. 13. PE v /49 AM\ doc

17 Traditional oenological processes should be retained. Amendement by Astrid Lulling Amendement 804 ANNEX V, POINT A, PARAGRAPH 1 A (new) 1 a. An increase in natural alcoholic strength by volume may not be authorised in respect of the products referred to in the paragraph1 unless their minimum natural alcoholic strength by volume is as follows: a) in wine-growing zone A, 5% vol; b) in wine-growing zone B, 6% vol; c) in wine-growing zone C I a), 7,5% vol; d) in wine-growing zone C I b), 8% vol; e) in wine-growing zone C II, 8,5% vol; f) in wine-growing zone C III, 9% vol. Amendement by Giovanna Corda Amendement 805 ANNEX V, POINT A, PARAGRAPH 1 a (new) 1 a. An increase in natural alcoholic strength by volume may not be authorised in respect of the products referred to in the paragraph 1 unless their minimum natural alcoholic strength by volume is as follows: a) in wine-growing zone A, 5% vol; b) in wine-growing zone B, 6% vol; c) in wine-growing zone C I a), 7,5% vol; d) in wine-growing zone C I b), 8% vol; e) in wine-growing zone C II, 8,5% vol; f) in wine-growing zone C III, 9% vol. AM\ doc 17/49 PE v01-00

18 Requiring sugar content to be increased solely through the use of concentrated musts would jeopardise, or even put an end to, wine production in northern Europe. Amendement by Astrid Lulling Amendement 806 ANNEX V, POINT A, PARAGRAPH 2, POINT A a) 2 % vol in wine-growing zones A and B, in accordance with ANNEX IX; a) in wine-growing zone A, 3,5% vol; b) in wine-growing zone B, 2,5% vol; Amendement by Giovanna Corda Amendement 807 ANNEX V, POINT A, PARAGRAPH 2, POINT A a) 2 % vol in wine-growing zones A and B, in accordance with ANNEX IX; a) in wine-growing zone A, 3,5% vol; b) in wine-growing zone B, 2,5% vol; Amendment by Vladimír Železný Amendment 808 Annex V, point A, paragraph 2, letter (a) (a) 2% vol. in wine-growing zones A and B in accordance with Annex IX; (a) 3.5 % vol. in wine-growing zone A and 2.5 % vol. in zone B; (b) 2 % vol. in wine-growing zone C. Or. cs PE v /49 AM\ doc

19 Amendment by Elisabeth Jeggle, Anja Weisgerber and Agnes Schierhuber Amendment 809 ANNEX V, POINT A, PARAGRAPH 2, LETTER A (a) 2% vol. in wine-growing zones A and B in accordance with Annex IX; (a) 3.5% vol. in wine-growing zone A; (aa) 2.5% vol. in wine-growing zone B; Or. de The limits on the increase in natural alcoholic strength by volume currently in force should continue to apply. Amendment by Christa Klaß, Werner Langen, Heinz Kindermann, Elisabeth Jeggle, Jorgo Chatzimarkakis and Ralf Walter Amendment 810 ANNEX V, POINT A, PARAGRAPH 2, LETTER A (a) 2% vol. in wine-growing zones A and B in accordance with Annex IX; (a) 3.5% vol. in wine-growing zone A; (aa) 2.5% vol. in wine-growing zone B; Or. de The existing rules should be retained. Amendment by Esther De Lange, Neil Parish, Mairead McGuinness, Lily Jacobs Amendment 811 ANNEX V, POINT A, PARAGRAPH 2, LETTER A (a) 2% vol. in wine-growing zones A and B in accordance with Annex IX; (a) 3,5 % vol. in wine-growing zone A in accordance with Annex IX; (aa) 2,5 % vol. in wine-growing zone B in AM\ doc 19/49 PE v01-00

20 accordance with Annex IX; Or. en There is no climatic evidence for lowering enrichment levels. The levels should be the same as in the former regulation. Amendement by Stéphane Le Foll Amendement 812 ANNEX V, POINT A, PARAGRAPH 2, POINT A a) 2 % vol in wine-growing zones A and B, in accordance with annex IX; a) 2.5 % vol in wine-growing zones A and B; b) 2% vol in wine-growing zone C I; Amendement by Véronique Mathieu, Joseph Daul Amendement 813 ANNEX V, POINT A, PARAGRAPH 2, POINT A a) 2 % vol in wine-growing zones A and B, in accordance with annex IX; a) 2.5 % vol in wine-growing zones A and B; b) 2% vol in wine-growing zone C I a;) Amendement by Astrid Lulling Amendement 814 ANNEX V, POINT A, PARAGRAPH 2, POINT B b) 1 % vol in wine-growing zones C, in accordance with annex IX. deleted PE v /49 AM\ doc

21 Amendement by Giovanna Corda Amendement 815 ANNEX V, POINT A, PARAGRAPH 2, POINT B b) 1 % vol in wine-growing zones C, in accordance with annex IX deleted Amendment by Vladimír Železný Amendment 816 Annex V, point A, paragraph 2, letter (b) (b) 1% vol. in wine-growing zones C in accordance with Annex IX. deleted Or. cs Amendment by Elisabeth Jeggle, Anja Weisgerber and Agnes Schierhuber Amendment 817 ANNEX V, POINT A, PARAGRAPH 2, LETTER B (b) 1% vol. in wine-growing zones C in accordance with Annex IX. deleted Or. de Amendment by Christa Klaß, Werner Langen, Heinz Kindermann, Elisabeth Jeggle, Jorgo Chatzimarkakis and Ralf Walter Amendment 818 ANNEX V, POINT A, PARAGRAPH 2, LETTER B (b) 1% vol. in wine-growing zones C in accordance with Annex IX. deleted Or. de AM\ doc 21/49 PE v01-00

22 Amendment by Esther De Lange, Neil Parish, Mairead McGuinness, Lily Jacobs Amendment 819 ANNEX V, POINT A, PARAGRAPH 2, LETTER B (b) 1% vol. in wine-growing zones C in accordance with Annex IX. deleted Or. en Amendement by Stéphane Le Foll Amendement 820 ANNEX V, POINT A, PARAGRAPH 2, POINT B b) 1 % vol in wine-growing zones C, in accordance with annex IX. deleted Amendement by Véronique Mathieu, Joseph Daul Amendement 821 ANNEX V, POINT A, PARAGRAPH 2, POINT B b) 1 % vol in wine-growing zones C, in accordance with annex IX. deleted Amendment by Evgeni Kirilov Amendment 822 ANNEX V, POINT A, PARAGRAPH 2, LETTER B (b) 1% vol. in wine-growing zones C in accordance with Annex IX. (b) 2 % vol. in wine-growing zones C in accordance with Annex IX. Or. en PE v /49 AM\ doc

23 Amendement by Astrid Lulling Amendement 823 ANNEX V, POINT A, PARAGRAPH 2, POINT B A (new) b a) 2% vol in wine-growing zones C. Amendement by Giovanna Corda Amendement 824 ANNEX V, POINT A, PARAGRAPH 2, POINT B A (new) b a) 2% vol in wine-growing zones C. Amendment by Elisabeth Jeggle, Anja Weisgerber and Agnes Schierhuber Amendment 825 ANNEX V, POINT A, PARAGRAPH 2, LETTER B A (new) (ba) 2% vol. in wine-growing zones C. Or. de Amendment by Christa Klaß, Werner Langen, Heinz Kindermann, Elisabeth Jeggle, Jorgo Chatzimarkakis and Ralf Walter Amendment 826 ANNEX V, POINT A, PARAGRAPH 2, LETTER B A (new) (ba) 2% vol. in wine-growing zones C. Or. de Amendment by Esther De Lange, Neil Parish, Mairead McGuinness, Lily Jacobs Amendment 827 ANNEX V, POINT A, PARAGRAPH 2, LETTER B BIS (nouveau) AM\ doc 23/49 PE v01-00

24 (b a) 2 % vol. in wine-growing zone C in accordance with Annex IX. Or. en Amendement by Stéphane Le Foll Amendement 828 ANNEX V, POINT A, PARAGRAPH 2, POINT B A (new) b a) 1% in other zones. Amendement by Véronique Mathieu, Joseph Daul Amendement 829 ANNEX V, POINT A, PARAGRAPH 2, POINT B A (new) b a) 1% in other zones. Amendement by Astrid Lulling Amendement 830 ANNEX V, POINT A, PARAGRAPH 3 3. In years when climatic conditions have been exceptionally unfavourable and in accordance with the procedure referred to in Article 104(1), the limits on increases in the alcoholic strength by volume provided for in point 2 may be raised to the level of 3% vol in wine-growing zones A and B in accordance with Annex IX. 3. In years when climatic conditions have been exceptionally unfavourable and in accordance with the procedure referred to in Article 104(1), the limits on increases in the alcoholic strength by volume provided for in point 2 may be raised in accordance with Annex IX, as follows: a) in wine-growing zone A, 4,5% vol; b) in wine-growing zone B, 3,5% vol, in accordance with Annex IX. PE v /49 AM\ doc

25 Amendement by Giovanna Corda Amendement 831 ANNEX V, POINT A, PARAGRAPH 3 3. In years when climatic conditions have been exceptionally unfavourable and in accordance with the procedure referred to in Article 104(1), the limits on increases in the alcoholic strength by volume provided for in point 2 may be raised to the level of 3% vol in wine-growing zones A and B in accordance with Annex IX. 3. In years when climatic conditions have been exceptionally unfavourable and in accordance with the procedure referred to in Article 104(1), the limits on increases in the alcoholic strength by volume provided for in point 2 may be raised in accordance with Annex IX, as follows: a) in wine-growing zone A, 4,5% vol; b) in wine-growing zone B, 3,5% vol, in accordance with Annex IX. Amendment by Esther De Lange, Neil Parish, Mairead McGuinness, Lily Jacobs Amendment 832 ANNEX V, POINT A, PARAGRAPH 3 3. In years when climatic conditions have been exceptionally unfavourable and in accordance with the procedure referred to in Article 104(1), the limits on increases in the alcoholic strength by volume provided for in point 2 may be raised to the level of 3% vol. in wine-growing zones A and B in accordance with Annex IX. 3. In years when climatic conditions have been exceptionally unfavourable and in accordance with the procedure referred to in Article 104(1), the limits on increases in the alcoholic strength by volume provided for in point 2 may be raised, respectively, to the level of 4,5 and 3,5 % vol. in wine-growing zones A and B in accordance with Annex IX. Or. en Amendment by Atilla Béla Ladislau Kelemen Amendment 833 ANNEX V, POINT A, PARAGRAPH 3 3. In years when climatic conditions have been exceptionally unfavourable and in accordance with the procedure referred to in Article 104(1), the limits on increases in the alcoholic strength by volume provided for in 3. In years when climatic conditions have been exceptionally unfavourable and in accordance with the procedure referred to in Article 104(1), the limits on increases in the alcoholic strength by volume provided for in AM\ doc 25/49 PE v01-00

26 point 2 may be raised to the level of 3% vol. in wine-growing zones A and B in accordance with Annex IX. point 2 may be raised to the level of 3% vol. in wine-growing zones A and B and to 2 % vol. in wine-growing zone C, in accordance with Annex IX. Or. en Amendment by Elisabeth Jeggle, Anja Weisgerber and Agnes Schierhuber Amendment 834 ANNEX V, POINT A, PARAGRAPH 3 3. In years when climatic conditions have been exceptionally unfavourable and in accordance with the procedure referred to in Article 104(1), the limits on increases in the alcoholic strength by volume provided for in point 2 may be raised to the level of 3% vol. in wine-growing zones A and B in accordance with Annex IX. 3. In years when climatic conditions have been exceptionally unfavourable and in accordance with the procedure referred to in Article 104(1), the limits on increases in the alcoholic strength by volume provided for in point 2 may be raised to the level of 4.5% vol. in wine-growing zone A and 3.5% vol. in wine-growing zone B. Or. de In years when climatic conditions have been exceptionally unfavourable an increase of only 3% vol. may under certain circumstances not be sufficient in wine-growing zones A and B and make the wines difficult to market. For that reason, the existing limits for the increase in natural alcoholic strength should be retained. Amendment by Christa Klaß, Werner Langen, Heinz Kindermann, Elisabeth Jeggle, Jorgo Chatzimarkakis and Ralf Walter Amendment 835 ANNEX V, POINT A, PARAGRAPH 3 3. In years when climatic conditions have been exceptionally unfavourable and in accordance with the procedure referred to in Article 104(1), the limits on increases in the alcoholic strength by volume provided for in point 2 may be raised to the level of 3% vol. in wine-growing zones A and B in 3. In years when climatic conditions have been exceptionally unfavourable and in accordance with the procedure referred to in Article 104(1), the limits on increases in the alcoholic strength by volume provided for in point 2 may be raised to the level of 4.5% vol. in wine-growing zone A and 3.5% vol. PE v /49 AM\ doc

27 accordance with Annex IX. in wine-growing zone B. Or. de There should be exceptional rules for exceptional years. Amendment by Vladimír Železný Amendment 836 ANNEX V, POINT A, PARAGRAPH 3 3. In years when climatic conditions have been exceptionally unfavourable and in accordance with the procedure referred to in Article 104(1), the limits on increases in the alcoholic strength by volume provided for in point 2 may be raised to the level of 3% vol. in wine-growing zones A and B in accordance with Annex IX. 3. In years when climatic conditions have been exceptionally unfavourable and in accordance with the procedure referred to in Article 104(1), the limits on increases in the alcoholic strength by volume provided for in point 2 may be raised to the level of 4.5% vol. in wine-growing zone A and 3.5% vol. in wine-growing zone B in accordance with Annex IX. Or. de Amendement by Véronique Mathieu, Joseph Daul Amendement 837 ANNEX V, POINT A, PARAGRAPH 3 3. In years when climatic conditions have been exceptionally unfavourable and in accordance with the procedure referred to in Article 104(1), the limits on increases in the alcoholic strength by volume provided for in point 2 may be raised to the level of 3% vol in wine-growing zones A and B in accordance with Annex IX. 3. In years when climatic conditions have been exceptionally unfavourable and in accordance with the procedure referred to in Article 104(1), the limits on increases in the alcoholic strength by volume provided for in point 2 may be raised to the level of 3% vol. in wine-growing zones A and B, 2.5% vol in wine-growing zone C1(a) and 1.5% in the other zones referred to in Annex IX. AM\ doc 27/49 PE v01-00

28 Amendment by Evgeni Kirilov Amendment 838 ANNEX V, POINT A, PARAGRAPH 3 3. In years when climatic conditions have been exceptionally unfavourable and in accordance with the procedure referred to in Article 104(1), the limits on increases in the alcoholic strength by volume provided for in point 2 may be raised to the level of 3% vol. in wine-growing zones A and B in accordance with Annex IX. 3. In years when climatic conditions have been exceptionally unfavourable and in accordance with the procedure referred to in Article 104(1), the limits on increases in the alcoholic strength by volume provided for in point 2 may be raised to the level of 3% vol. in wine-growing zones A, B and C in accordance with Annex IX. Or. en Amendement by Katerina Batzeli Amendement 839 ANNEX V, POINT B, PARAGRAPH 1, POINT A a) in respect of fresh grapes, grape must in fermentation, by adding concentrated grape must or rectified concentrated grape must; a) in respect of fresh grapes, grape must in fermentation, by adding concentrated grape must or rectified concentrated grape must and sucrose in those wine-growing zones where the use of sucrose is traditionally allowed; In accordance with the European Parliament's resolution of 15 February 2007 (P6_TA(2007)0049) "the issue of maintaining or abolishing aid for concentrated grape must,or rectified concentrated must,is closely and inseperably linked to the abolition or maintaining of enrichment with sucrose" (para. 32). The resolution also stresses "the need to maintain aid for must used to produce grape juice"(para. 37). Amendement by Jean Marie Beaupuy Amendement 840 ANNEX V, POINT B, PARAGRAPH 1, POINT A PE v /49 AM\ doc

29 a) in respect of fresh grapes, grape must in fermentation, by adding concentrated grape must or rectified concentrated grape must; a) in respect of fresh grapes, grape must in fermentation, by adding sucrose concentrated grape must or rectified concentrated grape must; Competitiveness is an important element and one of the main objectives set out in the proposal for the reform of the wine-growing sector. It is an important area and involves wine-growing practices whose use must also take account of the international obligations entered into by the European Union within the World Trade Organisation, in particular the agreement on technical barriers to trade. It is therefore necessary to safeguard existing enrichment practices in the EU, which reflect a balance between the northern and southern regions of Europe. Amendement by Astrid Lulling Amendement 841 ANNEX V, POINT B, PARAGRAPH 1, POINT A a) in respect of fresh grapes, grape must in fermentation, by adding concentrated grape must or rectified concentrated grape must; a) in respect of fresh grapes, grape must in fermentation, by adding sucrose concentrated grape must or rectified concentrated grape must; Amendement by Giovanna Corda Amendement 842 ANNEX V, POINT B, PARAGRAPH 1, POINT A a) in respect of fresh grapes, grape must in fermentation, by adding concentrated grape must or rectified concentrated grape must; a) in respect of fresh grapes, grape must in fermentation, by adding sucrose concentrated grape must or rectified concentrated grape must; AM\ doc 29/49 PE v01-00

30 Requiring sugar content to be increased solely through the use of concentrated musts would jeopardise, or even put an end to, wine production in northern Europe. Amendment by Csaba Sándor Tabajdi, Gábor Harangozó Amendment 843 ANNEX V, POINT B, PARAGRAPH 1, POINT A (a) in respect of fresh grapes, grape must in fermentation, by adding concentrated grape must or rectified concentrated grape must; (a) in respect of fresh grapes, grape must in fermentation, by adding sucrose, concentrated grape must or rectified concentrated grape must; Or. en The proposed prohibition of the addition of sucrose to wine is completely unfounded and unjust. This is not required by any international obligation, and will constitute a serious disadvantage for the Northern- and Central and Eastern European wine producers (adding an extra cost of 15-25%). Producers in the US are allowed to add sucrose, and on the basis of the these products can make it to the EU market without any hindrance. Therefore the possibility to add sucrose to wine should be maintained, but restricted to cases where it is technologically necessary. Amendment by Evgeni Kirilov Amendment 844 ANNEX V, POINT B, PARAGRAPH 1, POINT A (a) in respect of fresh grapes, grape must in fermentation, by adding concentrated grape must or rectified concentrated grape must; (a) in respect of fresh grapes, grape must in fermentation, by adding sucrose, concentrated grape must or rectified concentrated grape must; Or. en PE v /49 AM\ doc

31 Amendment by Hynek Fajmon Amendment 845 ANNEX V, POINT B, PARAGRAPH 1, POINT A (a) in respect of fresh grapes, grape must in fermentation, by adding concentrated grape must or rectified concentrated grape must; (a) in respect of fresh grapes, grape must in fermentation, by adding sucrose, concentrated grape must or rectified concentrated grape must; Or. en The status quo, i.e. the use of sucrose in the process of wine enrichment must be allowed. It is a traditional oenological practice linked to climatic conditions in many traditionally vineproducing regions. The abolition of this practice and substitution by must would have considerable economic impacts on prices and competitiveness. It is fully in contradiction with the purpose of the reform. Since it is not prohibited by OIV (International Organisation of Vine and Wine) it can be freely used by competitors from third countries importing wines to the Community. Amendment by Peter Baco Amendment 846 ANNEX V, POINT B, PARAGRAPH 1, POINT A (a) in respect of fresh grapes, grape must in fermentation, by adding concentrated grape must or rectified concentrated grape must; (a) in respect of fresh grapes, grape must in fermentation, by adding sucrose, concentrated grape must or rectified concentrated grape must; Or. en The status quo, i.e. the use of sucrose in the process of wine enrichment must be allowed. It is a traditional oenological practice linked to climatic conditions in many traditionally vineproducing regions. The abolition of this practice and substitution by must would have considerable economic impacts on prices and competitiveness. It is fully in contradiction with the purpose of the reform. Since it is not prohibited by OIV (International Organisation of Vine and Wine) it can be freely used by competitors from third countries importing wines to the Community. AM\ doc 31/49 PE v01-00

32 Amendement by Véronique Mathieu, Joseph Daul Amendement 847 ANNEX V, POINT B, PARAGRAPH 1, POINT A a) in respect of fresh grapes, grape must in fermentation, by adding concentrated grape must or rectified concentrated grape must; a) in respect of fresh grapes, grape must in fermentation, by adding sucrose concentrated grape must or rectified concentrated grape must; Amendement by Stéphane Le Foll Amendement 848 ANNEX V, POINT B, PARAGRAPH 1, POINT A a) in respect of fresh grapes, grape must in fermentation, by adding concentrated grape must or rectified concentrated grape must; a) in respect of fresh grapes, grape must in fermentation, by adding sucrose concentrated grape must or rectified concentrated grape must; Amendment by Béla Glattfelder Amendment 849 ANNEX V, POINT B, PARAGRAPH 1, LETTER A (a) in respect of fresh grapes, grape must in fermentation, by adding concentrated grape must or rectified concentrated grape must; (a) in respect of fresh grapes, grape must in fermentation, by adding sugar, concentrated grape must or rectified concentrated grape must; Or. hu PE v /49 AM\ doc

33 There is no reason to amend the current legislation. Amendment by Esther De Lange, Neil Parish, Mairead McGuinness, Lily Jacobs Amendment 850 ANNEX V, POINT B, PARAGRAPH 1, POINT A (a) in respect of fresh grapes, grape must in fermentation, by adding concentrated grape must or rectified concentrated grape must; (a) in respect of fresh grapes, grape must in fermentation, by adding sucrose, concentrated grape must or rectified concentrated grape must; Or. en Enrichment with sucrose should be allowed. Chaptalisation is a traditional enrichment process in the Northern and Central members states in the European Union. A ban on this kind of enrichment would lead to unnecessary production costs for wine growers and will strike especially the small wine growers. Furthermore, the member states where they use enrichment with sucrose have no wine surpluses. Amendment by Elisabeth Jeggle, Anja Weisgerber and Agnes Schierhuber Amendment 851 ANNEX V, POINT B, PARAGRAPH 1, POINT A (a) in respect of fresh grapes, grape must in fermentation, by adding concentrated grape must or rectified concentrated grape must; (a) in respect of fresh grapes, grape must in fermentation, by adding sucrose, concentrated grape must or rectified concentrated grape must; Or. de The traditional wine-making practice of enrichment through the addition of sucrose should be safeguarded. AM\ doc 33/49 PE v01-00

34 Amendment by Christa Klaß, Werner Langen, Heinz Kindermann, Elisabeth Jeggle, Jorgo Chatzimarkakis, Frieda Brepoels and Ralf Walter Amendment 852 ANNEX V, POINT B, PARAGRAPH 1, POINT A (a) in respect of fresh grapes, grape must in fermentation, by adding concentrated grape must or rectified concentrated grape must; (a) in respect of fresh grapes, grape must in fermentation, by adding sucrose, concentrated grape must or rectified concentrated grape must; Or. de The exclusive use of RCGM or concentrated grape must substantially increases production costs, increases which, on the basis of past experience, cannot be passed on to consumers. The result will be the closure of holdings in northern production areas in the Community, with adverse implications for the whole economic structure of the regions concerned, in particular the tourist industry and related economic sectors. Existing, properly functioning economic structures would be destroyed. Oenological practices which have proved their worth over centuries can continue to be used. Amendment by Atilla Béla Ladislau Kelemen Amendment 853 Annex V, point B, paragraph 1, point a a (new) (aa) The increase in natural alcoholic strength by volume of fresh grapes, grape must, grape must in fermentation or new wine still in fermentation that are obtained from wine grape varieties referred to in Article 18(1) and not governed by Chapter III shall be effected only by adding sucrose, concentrated grape must or rectified concentrated grape must. Or. cs PE v /49 AM\ doc

35 Amendement by Jean Marie Beaupuy Amendement 854 ANNEX V, POINT B, PARAGRAPH 1, POINT B b) in respect of grape must, by adding concentrated grape must or rectified concentrated grape must, or by partial concentration including reverse osmosis; b) in respect of grape must, by adding sucrose concentrated grape must or rectified concentrated grape must, or by partial concentration including reverse osmosis; Amendement by Astrid Lulling Amendement 855 ANNEX V, POINT B, PARAGRAPH 1, POINT B b) in respect of grape must, by adding concentrated grape must or rectified concentrated grape must, or by partial concentration including reverse osmosis; b) in respect of grape must, by adding sucrose concentrated grape must or rectified concentrated grape must, or by partial concentration including reverse osmosis; Amendement by Giovanna Corda Amendement 856 ANNEX V, POINT B, PARAGRAPH 1, POINT B b) in respect of grape must, by adding concentrated grape must or rectified concentrated grape must, or by partial concentration including reverse osmosis; b) in respect of grape must, by adding sucrose concentrated grape must or rectified concentrated grape must, or by partial concentration including reverse osmosis; Amendement by Véronique Mathieu, Joseph Daul Amendement 857 ANNEX V, POINT B, PARAGRAPH 1, POINT B b) in respect of grape must, by adding concentrated grape must or rectified b) in respect of grape must, by adding sucrose concentrated grape must or rectified AM\ doc 35/49 PE v01-00

36 concentrated grape must, or by partial concentration including reverse osmosis; concentrated grape must, or by partial concentration including reverse osmosis; Amendement by Stéphane Le Foll Amendement 858 ANNEX V, POINT B, PARAGRAPH 1, POINT B b) in respect of grape must, by adding concentrated grape must or rectified concentrated grape must, or by partial concentration including reverse osmosis; b) in respect of grape must, by adding sucrose concentrated grape must or rectified concentrated grape must, or by partial concentration including reverse osmosis; Amendment by Béla Glattfelder Amendment 859 ANNEX V, POINT B, PARAGRAPH 1, LETTER B (b) in respect of grape must, by adding concentrated grape must or rectified concentrated grape must, or by partial concentration including reverse osmosis; (b) in respect of grape must, by adding sugar, concentrated grape must or rectified concentrated grape must, or by partial concentration including reverse osmosis; Or. hu Amendment by Esther De Lange, Neil Parish, Mairead McGuinness, Lily Jacobs Amendment 860 ANNEX V, POINT B, PARAGRAPH 1, POINT B (b) in respect of grape must, by adding concentrated grape must or rectified concentrated grape must, or by partial concentration including reverse osmosis; (b) in respect of grape must, by adding sucrose, concentrated grape must or rectified concentrated grape must, or by partial concentration including reverse osmosis; Or. en PE v /49 AM\ doc

37 Amendment by Elisabeth Jeggle, Anja Weisgerber and Agnes Schierhuber Amendment 861 ANNEX V, POINT B, PARAGRAPH 1, POINT B (b) in respect of grape must, by adding concentrated grape must or rectified concentrated grape must, or by partial concentration including reverse osmosis; (b) in respect of grape must, by adding sucrose, concentrated grape must or rectified concentrated grape must, or by partial concentration including reverse osmosis; Or. de Amendment by Christa Klaß, Werner Langen, Heinz Kindermann, Elisabeth Jeggle, Jorgo Chatzimarkakis, Frieda Brepoels and Ralf Walter Amendment 862 ANNEX V, POINT B, PARAGRAPH 1, POINT B (b) in respect of grape must, by adding concentrated grape must or rectified concentrated grape must, or by partial concentration including reverse osmosis; (b) in respect of grape must, by adding sucrose, concentrated grape must or rectified concentrated grape must, or by partial concentration including reverse osmosis; Or. de Amendment by Evgeni Kirilov Amendment 863 ANNEX V, POINT B, PARAGRAPH 1, POINT B (b) in respect of grape must, by adding concentrated grape must or rectified concentrated grape must, or by partial concentration including reverse osmosis; (b) in respect of grape must, by adding sucrose or concentrated grape must or rectified concentrated grape must, or by partial concentration including reverse osmosis; Or. en AM\ doc 37/49 PE v01-00