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Decision on the approval of the Application
No. 67/1997
On the grounds of the
provisions under articles 36 and 44 of the Law No. 67/1997 on vine and wine,
the Government of Romania decides:
Art. 1. — The Application
Regulations of the Law No. 67/1997 on vine and wine, provided in annex no. 1
shall be approved.
Art. 2. — (1) It will be
organized to function the State Inspection for the Viticultural and Enological
Technical Control, in subordination of the Ministry of Agriculture and Food
Industry having thc headquarters in Bucharest, 24, Carol 1 Bd., sectorul 3.
(2) The State Inspection for the Viticultural and Enological
Technical Control shall function in conformity with the legal dispositions in
force, with the provisions of the Law No. 67/1997 on vinc and wine and thc
regulations provided in annex no. l.
(3) The State Inspection for the Viticultural and Enological Technical
Control shall have its own organizational structures within the Department of
the vegetable and animal production from thc Ministry of Agriculture and Food
Industry, and within the framework of the departments-gencral for agriculture
and food industry of the counties and of the municipality of Bucharest, which
shall he approved by ordcr of the ministcr of agriculture and food industry.
(4) The
personnel appointed to the State Inspection for thc Viticultural and Enological
Technical Control shall be paid from the state budget annually approved for the
Ministry of Agriculture an Food Industry, according to annex no. V under the
Law No. 154/1998 on the system for establishing the basic salaries in the
budgetary sector and indemnities for persons appointed to functions of public
dignity, with subsequent modifications.
(5) Current and capital cxpenses of the State Inspection for the
Viticultural and Enological Control shall be financcd from the state budget
annually approved for the Ministry of Agriculture and Food Industry.
Art. 3. — (1) It wiIl be
organized to function thc National Office of the Denomination of Origin for
Wines and other Viticultural and Enological Products (O.N.D.O.V.) further to be
called O.N.D.O.V., in the
subordination of the Ministry of Agriculture and Food Industry, having the
headquarters in
Bucharest, 24, Carol I Bd., Sector 3.
(2) The O.N.D.O.V. shall function in conformity with the legal
dispositions in force, with the provisions of thc Law No. 67/1997 on vine and
wine and with the regulations provided in annex no. 1.
(3) The O.N.D.O.V. shall have its own organizational structures in the
Ministry of Agriculture and Food Indnstry and in the viticultural and
enological production and research units, which shall be approved by order of
the minister of agriculture and food industry.
(4) The pcrsonnel appointed to the O.N.D.O.V. shall be paid according to
the legal dispositions with reference to public institutions integrally
financed from outside the budgct revenue.
(5) Running and capital expenses of the O.N.D.O.V. shall be integrally
financed from outside the budget revenue.
Art. 4. (1) It will be
organizcd to function the National Office of Vine and Wine (O.N.V.V.), further
to be called O.N.V.V., in
subordination of the Ministry of Agriculture and Food Industry, having the
headquarters at the Research Institute for Viticulture and Enology from thc
commune of Valea Călugărească, Prahova County.
(2) The O.N.V.V. shall function in conforrnity with the legal
dispositions in force, with the provisions undcr the Law No. 67/1997 on vine
and wine, and with thc regulations provided in annex no. 1.
(3) The organizational structure and attributions of the O.N.V.V. shall
be established by order of the minister of agriculture and food industry.
(4) The
personnel appointed to the Standing Secretariate of the O.N,V.V. shall be paid
according to the legal regulations in force regarding public institutions
integrally financed from outside the budget revenue.
(5) Running and
capital expenses of the O.N.V.V. shall be integrally financed from outsidc the
budget revenue.
Art. 5. — (1) Foreign contracts
already concluded for wines and other drinks on the basis of must and wine,
that are still under way, shall be carried out under the tcrms of the law.
(2) Labels for wines and other products on the basis of must and wine
destined for marketing in the home market, printed and existing at the
producers, shall be used until the stock is exhausted, but not later than Lune
30, 1999.
(3) When labels are out of stock the new labels shall be inscribed as
provided under points 77 to 87 of the regulations.
Art. 6. — For
achieving the harmonizing of the specific regulations with those of the
European Union and with the
recommendations of the International Office of the Vine and Wine (O.I.V), the
provisions of the regulations with a technical character can periodically be
modified or completed by order of the rninister of agricultnre and food
industry, which shall be published in thc Monitorul Oficial (Official Gazette
of Romania), Part I.
Art. 7. — Annex No.
2 to the Governnient Decisioii No. 6/1999 on the organization and functioning
of the Ministry of Agriculture and Food Industry, published in the Monitorul
Oficial (Official Gazette of Romania), Part 1, No. 20 of Lanuary 21, 1999 shall
be completed according to annex no. 2.
Art. 8. — Annexes
nos. 1 and 2 shall form an integrant part of the present decision.
ANNEX NO. 1
APPLICATION REGULATIONS
of Law No. 67/1997 on vine and wine
CHAPTER l
Territorial delimitation conditions of
viticultural areas
1. The territorial delimitation of viticultural areas, including
ţhose assig-ned for the production of wines and of other viticultural and
enological products with denomination of origin, shall be achieved through the
agency
of the works for setting up the viticultural cadastre
according to the pro-visions of art. 5 para. (1) letters a) and b) under the
Law No. 67/1997 on vine and wine, further to be called the law.
2. Through the norms for setting up the viticultural cadastre, which
shall be drawn up by the Ministry of Agriculture and Food Industry together
with the National Office of the Cadastre, Geodesy and Cartography, it shall be
provided that the delimitation works of the viticultural areas be made by
specialists in the field of land records, in collaboration with specialists in
viticulture and enology, an with the representatives of the viticultural
producers, constituted in county committees, which shall be finalized by a
centra committee constituted at the level of the Ministry of Agriculture and Food
lndustry.
The composition of the central
committee and of the county committee for carrying out the territorial
delimitation of viticultural areas through the agency of the works for setting
up the viticultural cadastre and of their functioning mode shall be
establisfied by order of the minister of agricul-ture and food industry,
3. Up to the finalizing of the viticultural areas delimitation
according to the provisions under point 2, the Ministry of Agriculture and Food
lndustry shall realize the updating of the nominating works of viticultural
areas, by vineyards and viticultural centers, and the establishment works of
the ter-ritories which enter into their composition up to the level of communes
and villages. The updated form of these works shall be approved by order of the
minister of agriculture and food industry.
CHAPTER 11
Norms for grapevine plantation establishment,
maintenance,
and clearing off
A. The viticultural planting
material
4. Definitions for the classes of viticultural planting material
and of pro-pagation material provided under art. 6 of the law shall be
indicaled in list no. 1 from the present regulations.
5. The biological classes of viticultural planting material admitted
for production in Romania are the following:
a) breeders material;
b) prebasic
material;
c) basic material;
d) certified material;
e) standard material.
The definitions of these
classes are given in list no. 1.
6. The production of the viticultural planting material shall be
achieved in the following types of viticultural plantations:
a) conservation
plantations;
b) forepropagation plantations;
c) mother stock plentetions; l
d) mother plantations of yielding
varieties:
e) recognized production plantations;
f) vine nurseries.
The
definitions of these viticultural plantation types are given in list no. 2 of
the present regulations.
7. The production of the viticultural planting
material is achieved in the following types of units:
a) selection units;
b)fore
propagation units;
c) propagation units:
d) production units.
The
definitions of these units are given in list no. 2.
B. Establishment af
grapevine plantations
8. The zoning of the grapevine varieties
recommended and authorized for being grown within each viticultural area sharl
be aproved by order of the minister ot agriculture and food industry, with the
advice ot the National Office ot Vine and Wine (O.N.V.V.), further to be called
O.N.V.V.
The
updating ot this work shall be made on the basis of the proposals of the
Research Institute for Viticulture and Enology and of the viticultural and
enological research stations, by consulting with the specialists in the domain,
with the assent of the departments general for agricuiture and food industry of
the counties, and of the O.N.V.V.
9. The planting authorizations shall be issued by
the departments general for agriculture and food industry for the counties and
of the municipality of Bucharest on the basis of the applications addressed to
them by the interested producers, under the terms provided by art, 10 of the law.
The planting authorizations shall refer to the total area that is to be planted
by a producer, natural or legal person. spaced out over several years.
The
planting authorization shall include the forlowing elements:
a) name/denomination of the producer, natural
or legal person;
b) address/seat of the producer;
c) planting place: vineyard, viticultural center,
and if the plantation is established in the viticultural area: commune,
village, strip ground, plot, point with locally known denomination;
d) area to be planted: total, out of which by
years;
e) variety/varieties used at planting;
f) planting distances between and on the vine
rows.
10.
Applications for the issue of planting authorizations shall be handed in with
the departments-general for agriculture and food industry of the counties and
ol the municipality of Bucharest at least a month before the date when the
plantation is to be established. They shall contain all the necessary
information for the completion of the planting authorization, and shall be
initialled by the specialist from the territorial agricultural center and by
the territorial representative of the State Inspection for the Viticultural and
Enological Techinical Control.
In case
of the plantations established on an area greater than 3 ha.
considered as total area per one viticultural producer, natural or legal per-
son, the application for the issue of the planting atithorization shall be
accompanied by the prolect for the establishment of the viticultural plan-
tation, initialled by the viticultural
and enological research unit from the
respective zone.
The prolects may be drawn up by viticuitural
and enological research
units or by agents specialists authorized by the departments-general for
agriculture and food industry of the counties and of the municipality of
Bucharest with the assent of the viticultural and enological research unit
from the zone.
11. The
establishment of grapevine plantations under the form of new plots within the
viticultural massifs shall be made by taking into account the condition of
adopting solutions concerning the orientation of the vine rows, selection of
the planting distances, and ensurance of the return
zones that shall not hinder the
execution of the vine maintenance works, of
the access into vine plantations as well as those of maintenanced and
exploitation of the hydroameliorative works.
12. By
direct poducer hybrids there shall be
understood the vines obtained by interspecific hybridization between American
or Euro-American genitors from the first and second generation resistant to
phylloxera and to some cryptogamic diseases, with inferior characteristics of
the grapes and wines.
The varieties from this group which belong
to the class of those pro-
hibited from planting, according to the provisions of art. 11 under the law
as well as those obtained by complex hybridizations admitted for cultiva-
tion shall be established by order of the minister of agriculture and food
industry.
C. Maintenance of grapevine plantations
13. Holders of grapevine plantations shall be under
an obligation to carry out vine maintenance works, ensuring normal vintages in
respect of their quality and quantity.
14. The
Research Institute for Viticulture and Enology with its network
ot zonal units shall elaborate
technical norms for the grapevine growing, adapted to the various zones and
types of plantations, which shall be made available for the viticultural
producers through the care ol the Ministry of Agriculture and Food lndustry.
15. The grapevine growers
shall be under an obligation of ensuring the
conservation of the soil ameliorative and hydroameliorative arrangements
existing in the areas which they hold.
To this end they shall take care of maintaining the
terraces on the sloping lands, of cleaning and repairing the water directing
channels up the slopes of the hills, of maintening the irrigation systems in
working condition as well as of the conserving the access ways, exploitation
road.,and return zones.
The
destruction or deterioration of soil meliorative and hydroameliora tive
arrangements shall constitute an offence and be punished according to art. 38
letter a) under the law.
D. Grapevine plantation clearing off by grubbing vines
16. Authorizations for clearing off grapevine
plantations of noble varie-ties and stocks shall be issued by the
departments-general for agriculture and food industry of the counties and ot
the municipality of Bucharest on the ground of applications handed in to them
by the holders of grapevine plantations.
The
authorization for clearing off shall include the following elements:
a) name/denomination of the holder, natural of
legal person:
b) address/seat of the holder;
c) location of the plantation: vineyard,
viticultural center, and if the plantation is in a viticultural area: the
commune, village, strip ground, land plot, and point with locally known name:
d) area which
is sublect to clearing off;
e) date of the clearing off: year, month,
starling and ending period:
f) variety/varieties grown in the plantation
on which is sublect to clearing off;
g) age of the plantalion — number of years;
h) percentage
of voids in the plantations;
i) the reasons
invoked for the proposal of clearing off;
l) use to which
the land proposed for being cleared off shall be put.
17. The condition for obtaining the authorization
for clearing off grapevine plantations of noble varieties and stocks for areas
greater than 0.1 ha annually, for each holder, shall refer to the total area of
plantations proposed for being cleared off for a period of five years.
18. Applications for the issue af
authorizations for clearing off grape-vine plantations of noble varieties and
stocks shall be handed in to the departments general for agriculture and food
industry of the counties and of the municipality of Bucharest at least six
months before the date of the clearing off. They shall contain all the
necessary information to be filled in the authorization for clearing off, and
shall be initialled by the specialist from the territorial agricultural centre
and by the territorial representative of the State Inspection for the
Viticultural and Enological Technical Control.
19. Grapevine planlations of direct producer
hybrids may be cleared off without authorization for clearing off regardless of
their area.
CHAPŢER III
Conditions to be fulfilled by wines and products on the
basis of must, wine, and enological by-products proper for direct human
consumption
A. Classitication of wines and of other products on the basis of must,
wine, and enological by-products
l. Wines
20. Wines,
regardless of their quality class (for current consumption, of quality, and
special) may have the following colours: white, rose and red, of various hues.
a) Wines for current consumption
21. Depending on the acquired alcoholic strength, wines for current
consumption shall be classified as it follows:
a) table wine with an alcoholic strength ranging between 8.5% and 9.5% by volume;
b) superior
table wine with an alcoholic strength
above 9.5% by volume.
To the class of wines for current
consumption wormwood wine shall also
belong; its definition shall be given in list no. 3.
22. Wines for current consumption may be obtained also from grape
varieties with enhanced resistance to diseases, as a result of complex
hybridizations, admitted for being grown.
23. Wines from hybrids, obtained from direct producer hybrids shall not
be included in the class of wines for current consumption; they shall form a
distinct class, which shall be turned to account according to the provisions of
art. 17 under the law.
Those assigned for being marked
shall have an acquired alcoholic strenght of at least 8.5% by volume;
b) Guality wines
24. Depending on their quality level, determined by the production
area, by the variety or assortment of varieties, and by the technology applied,
quality wines may be:
a) superior quality wines — VS having an acquired alcoholic strength
of at least 10% by volume;
b) wines with denomination of origin, having minimal acquired
alcoholic strength of 10.5% by volume.
Superior quality wines — VS may
be exported under generic denomi-nations of Landwein,
Vin de Pays, Country Wine, or other similar ones, with mention of the
recognized geographic indication. For these wines it is admitted that the
minimal level of the total alcoholic strength be 10% by volume and that of the
acquired alcoholic strength of 9% by volume.
25. Wines with denominations of origin can be:
a) wines
with denomination ot controlled origin — DOC;
b) wines
with denomination ofcontrolled origin and quality grades DOCC;
Wines with denomination of origin — DOC must be made out
of grapes having a sugar content of at least 180 g/litre.
Wines wiţh denomination of controlled origin and
quality grades —DOCC may be classified into the following classes depending on
the stage of grape maturation at vintage and their traits of quality and
composition:
a) vintage at full ripening — DOCC — CMD*: wines made out of grapes having a sugars content of at least
196 g/litre;
b)late vintage —
DOCC — CT; wines made out of
grapes with a mini-rnal sugar content of 220 g/litre minimum.
For the production of dry red wines from this class, the
grapes may be vintaged when they reach a sugar content of at least 204 g/litre;
c) vintage when the berries are ennobled DOCC —
CIB: wines made out of grapes with a minimal sugar content of 240 g/litre, with
an attack of «noble rot » or gathered at the shrivelling of the berries.
Ţhe main composition and quality features for each
type of wine with denomination of origin from the DOC and DOCC classes as well
as spe-cific winemaking procedure shall be established by the decision of
granting the right of making wines with denomination of origin.
26. Depending on
their sugar content, wines for current consumption and quality wines may be:
a) dry with sugar contents of up to 4
g/litre inclusive;
b) half-dty with sugar contents from 4.01
g/litre to 12 g/litre inclusiveiy;
c) half-sweet, with
sugars content ranging between 12.01 g/litre and 50 g/litre inclusively;
d) sweet, with
sugar contents over 50 g/litre.
c) Special
wines
The class of special wines shall include:
Sparkling wines
27. Depending on
the technological process by which they are made, sparkling wines shall be
divided into:
a) sparkling wines
made by fermentation in bottles;
b) sparkling wines
made by fermentation in bottles and transferred in tanks - the decanting
method;
c) sparkling wines
made by fermentation in tanks.
28. Depending on
their sugar contents, sparkling wines shall be divided into:
a) extra crude — from 0 to 6 g/litre;
b) crude from 6 to 15 g/litre;
c) extra dry — from 12 to 20 g/litre;
d) dry — from 17 to 35 g/litre;
e) ha/f-dry — from 33 to 50 g/[itre;
f) sweet — above 50 g/litre.
29. The group af sparkling wines includes also the
Muscat sparkling
wine whose definition is given in list no. 3.
30. Certain sparkling wines made under special conditions and
cha-racterized by high quality features may be attributed denominations of
ori-gin.
Frothy wines
31. Depending on their sugar
contents, frothy wines shall be grouped into:
a) dry — up to 12 g/litre;
b) haff-dry — from 12 to 30
g/litre;
c) ha/f-sweet — above 30
g/litre.
Pearling and ‚petillant” wines
32. The class of wines with carbon dioxide contents authorized for
production shell also include pearling
wines and „petillant wines, whose
definitions are given in list no 3.
Aromatized wines
33. To the group of aromatized wines the following ones belong:
a) vermouth;
b) other aromatized wines.
The definition of vermouth is
given in list no. 3
34. Depending on their sugar content, vermouth wines shall be
classified as it follows:
a) extradry —
up to 12 g/litre;
b) dry —
from 12 to 40 g/litre;
c) ha/f-dry —
from 40 ta 80 g/litre;
d) sweet —
above 80 g/litre.
Liquorous wines
35. The group of special wines includes also the liquorous, whose
defi-nition is given in annex no. 2 under the law.
II. Other
products obtained on the basis of must and wine
a) Products
obtained on the basis of must
38. The group of other products based on must includes the following
ones:
a) unfermented grape must;
b) concentrated grape must;
c) rectified concentrated grape must
d) grape luice;
e) concentrated grape luice;
f) grape luice imbued with carbon dioxide;
g) low alcoholic
sparkling drink from grapes — “petillant’ of grapes (petillant de raisin’) type;
h) fotified
unfermented grape must (mistelle);
i) new wine still turbid and gassy (Tulburel).
The definitions of the above-mentioned products are
presented under the law and in list no. 3.
b) Products obtained on the basis of
wine
37. The class of
products based on wine inciudes the following ones:
a) fortified wine;
b) wine distillate;
c) aged distillate
of wine (Vinars);
d) wine brandy;
e) wine vinegar.
The definitions of the above-mentioned products are
presented under the law and in list no. 3.
38. «Vinars»
products may be grouped into the following classes:
a) ordinary
“Vinars’;
b) superior
“Vinars”;
c) Vinars with
controlled denomination of origin.
Mentions concerning the quality level of these classes
length of ‘Vinars’ ageing time inclusive shall be established by standards.
III. Products obtained on the basis
of viticultural and enological
by-products
39. The class of
products made out of viticultural and enological by-products includes the
following ones:
a) alcohol of
viticultural origin;
b) wine lees brandy:
c) wine lees foam;
d) marc brandy;
e) aromatic brandy:
f) piquette.
Piquet shall be used exclusively for industrial
processing, its marketing for direct human consumption being prohibited.
The definitions of the above-mentioned products are presented
under the law and in list no. 3.
40. By processing
wine lees and grape marc, other products may be obtained such as: tartaric
acid; natural dyestuff, oil of grape seed, tannin, fodders, compost, and other
similar ones.
B. Chemical
composition and organoleptic features of wines, of products based on must,
wine, and enological by-products
41. Wines proper for direct human consumption, other
than the special ones at the moment of their marketing shall present the
following chemical composition and organoleptical features:
a) organoleptical
features specific for the quality class and type of wine for the variety or
assortment of varieties, for the vineyard, viticultural center or delimited area for those with denomination of origin; wines
should have no faults of flavour or taste;
b) alcoholic strength at 200C — at
least 8.5% of acquired alcohol by volume and, respectively the alcoholic
content corresponding to the quality class and type of wine:
c) total acidity — at east 4.5 g/litre expressed
as tartaric acid (60 mil-liequivalents per litre);
d) volatile acidity lower than 18 milliequivalents
per litre (1 .08 g/litre, expressed as acetic acid) for white and rose wines
and less than 20 mil-liequivalents per litre (1.2 g/litre, expressed as acetic
acid) for red wines. These limits may be exceeded only for some old wines made
by special technological methods;
e) minimal non-reducing dry extract:
1. for white and rose wines for current
consumption — 15 g/litre;
2. for red wines for current consumption — 16 g/litre;
3.
for white and rose wines of superior quality — VS — 18 g/litre;
4. for red wines of superior quality VS 19
g/litre:
5. for white and rose wines of superior quality
with denomination of origin — 19 g/litre for DOC wines and 21 g/ litre for DOCC
wines;
6. for red wines of superior quality with
denomination of origin — 21 g/litre for DOC wines and 23 g/litre for DOCC
wines.
In
the unfavourable years it may be admitted to market wines for current
consumption and superior quality wines — VS, with a non-reducing extract
smaller by 1 g/litre than the above-mentioned limits;
f) sulphur dioxide total content within the
following maximal limits deter-mined at the moment of their marketing:
1. dry red wines — 160 mg/litre;
2. dry white and rose wines — 210 mg/litre;
3. half-dry red wines — 210 mg/litre;
4. half-dry white and rose wines — 260 mg/litre;
5. half-sweet and sweet wines — 300 mg/litre;
6. wines from grapes vintaged at their
overripening stage, rich in sugar and oxidizing enzymes, from Cotnari. Murfatlar,
Târnave, Pietroasa —350 mg/litre:
g) aluminium — 8 mg/litre maximum;
h) arsenic — 0.2
mg/litre maximum;
i) boron —80 mg/litre maximum (expressed as boric acid);
l) bromine — 1 mg/litre maximum;
k) cadmium — 0.01
mg/litre maximum•
l) copper — 1 mg/litre maximum;
m)fluorine — 1 mg/litre maximum;
n) lead — 0.2
mg/litre maximum;
o) tin — 1
mg/litre maximum;
p) zinc — 5
mg/litre maximum;
r) methanol — 150
mg/litre maximum for white and rose wines
and
300 mg/litre for red wines;
s) sulphates — l g/litre maximum expressed as potassium sulphate, with
the following exceptions: 1 .5 g/litre maximum for wines having under-gone
their ageing in casks for at least two years for sweetened wines, and for those
made by adding alcohol or wine distillate to must or wine; 2 g/litre maximum
for wines made by adding concentrated must; 2.5 g/litre maximum for wines
undergoing their evolution under the cap;
s) citric acid — 1 g/litre maximum;
t) sodium, redundant — 60 mg/litre maximum, limit that may be exceed-ed
for wines made out of grape varieties growing on less fertile soils having a
rich content in soluble mineral salts.
u) malvidine diglucozide — 15 mg/litre maximum for red wines made out
of noble grape varieties.
42. The following ones are improper for direct human consumption:
a) vinegary wines, mannitated wines, slobbery wines, those with an
odour of hydrogen sulphide, or of mould or with other strange odours;
b) the liquid resulting from washing the grape marc — piquet;
c) wines made by using non-authorized or falsified practices and
treat-ments as well as those whose constituents do not fall within the limits
provided under point 41.
Wines assessed as being
improper for direct human consumption may be suitable for distillation or for
making vinegar, as the case may be,
43. Rectified concentrated grape
must as defined at point 5 of annex no. 2 under the law, shall have the
following specific features:
a) pH 5 maximum, determined at 250 Brix:
b) optical density at 425 nm, 0.100 maximum, at a thickness of the
liquid layer of 1 cm at 250 Brix:
c) saccharose content undetectable
d) Folin-Ciocâlteau index 6 maximum, determined at 250 Brix;
e) titrable acidity of not more than 15 milliequivalents per kilogram
of total sugars;
f) sulphur dioxide content of 25 mg maximum per kilogram of total sugar
contents;
g)total cation contents of 8
milliequivalents maximum per kilogram of total sugar contents;
h) conductivity not exceeding 120 micro-Simens per centimeter, at
250 Brix and at 200C;
i) hydroxymethylfurfural content of 25 mg maximum per kilogram of
total sugar contents;
l) presence of mezzoinositol.
44. ‘Vinars” (aged distillate
of wine) as defined at point 15 of annex no. 2 under the law, may be placed
into consumption if it fulfils the following conditions:
a) it shall have no peculiar unpleasant taste;
b) it should be made out of distillates of wines untreated with ion
exchangers, ultraviolet or ionizing rays.
“Vinars”
content in metals shall not exceed the following limits:
a) arsenic — 0.05 mg/litre;
b) copper — 5,0 mg/litre;
c) lead — 0.3 mg/litre.
The limits of Vinars” content
in other constituents referred to 100 ml of anhydrous alcohol shall be as it
follows:
a) methyl alcohol — 200 mg maximum;
b) total acidity, expressed as acetic acid 400 mg maximum;
c) esters, expressed as ethyl acetate — in between the limits of 75 mg
and 500 mg;
d) higher alcohols, expressed as iso-amyl alcohol — 400 mg maximum;
e) aldehydes, expressed as acetic aldehyde — in between the limits
of 5 mg and 60 mg;
f) furfural — 2 mg maximum;
g) hydrocyanic acid — absent.
These limits shall be
differentiated according to „Vinars quality and ageing period, by applying
technical standards.
45. For wine brandies and those
obtained from wine lees and grape marc the following limits shall be established
for their content in compounds referred to 100 ml of anhydrous alcohol:
a) methyl alcohol — 1,000 mg maximum;
b) esters, expressed as ethyi acetate — in between 100 mg and 600 mg
c) higher alcohols expressed as isoamyl aicohol — in between 100 mg and
750 mg;
d) total acidity, expressed as acetic acid — in between 100 mg and 750
mg;
e) aldehydes, expressed as acetic aldehyde — in between 5 mg and 80
mg;
f) furfural 2 mg maximum;
g) hydrocyanic acid — traces.
The limils for the content in
metals shall be those established for Vinars” under point 44.
CHAPTER IV
Authorized oenoiogical
treatments and practices
46. The treatments and
practices used in making wines and drinks based on must and wine shall ensure a
good elaboration, conservation and evolution of the respective products. Their
application should not result in modifications of the composition of these
drinks beyond some normal limits, ensuring the preservation of the properties
of a natural, authentic, and legal drink of each separate product.
47. The
treatments and practices authorized to be applied to the fresh
grapes, grape must, partly fermented grape must, grape
must which is
supposed to undergo concentration and to new wine
undergoing fermen- tation shall be the following;
47.1. — sorting out of sound grapes by separating them from those damaged
or not fully ripe, on the occasion of the vintage. The separation, when
gathering the grapes, of grape fragments or of berries attacked by noble rot or
with an advanced degree of shrivelling, aiming at making sweet wines with
denamination of origin;
47.2. — washing of the grapes it necessary followed by drying when they
are used for producing grape luices;
47.3. — crushing of the berries;
47.4. — destemming — removal of the stems from crushed grapes, or removal
of the crushed berries from the stems;
47.5. — treatment of the grapes, of the mixture containing liquid, crushed
grapes and solid parts of tapes, and
of the musts with sulphurous anhydride, potassium bisulphite or potassium
metabisulphite. In the case of the use of aqueous sulphurous anhydride
solutions, their concentration should not be lower than 5%;
47.6. — treatment of the must or of the mixture containing liquid, crushed
grapes and solid parts of grapes by using pectolytic enzymes or enzymatic
betaglucanase preparations;
47.7 — maceration of the mixture resulting after crushing and
des-temming for making red, rose or aramatic wines as well as of those made out
of shrivelled grapes or of those attacked by noble rot, by ensuring a more or
less extended contact between the grape must and the solid parts of the grapes
(e.g. skins, seeds);
47.8. — carbonic maceration;
47.9. — thermic treatment of the mixture resulting after crushing and
destemming for making red wines from weakly coloured grapes, or from grapes
atacked by grey rot, without causing by this procedure a concen-tration or
dilution of the must; heating of the mixture resulting after crush-ing and
destemming by inlection of water vapors shall be prohibited;
47.10. — static or dynamic draining of the must;
47. 1 1. — pressing of the
uncrushed grapes, ot the mixture resulting after crushing and destemming or of
the pomace in order to extract the liquid;
47.12. — clarification or debourbage of the must used for the
produc-ing white wines by gravitational methods, with or without cooling, by
cen-trifugation or filtration with or without nert filtration adluvants;
47.13. — pasteurization of the must;
47. 14. — refrigeration of the
must followed by its storing at low tem-peratures with a view to its use as raw
material for the production of low alcoholic or non-alcoholic drinks, with or
without carbon dioxide content as well as for its use as a partner «with sugar
reserve» in making half-dry and half-sweet wines;
47.15. — treatment
of the musts with a view to their clarification with one or more of the
following substances of oenological use: food gelatine,
isinglass,
casein or potassium casein, albumin of animal origin, bentonite,
silicium dioxide under the form
of a gel or of coiloidal solutions. kaolin, tannin;
47.16. — inoculation of the must, consisting in
seeding it with leavens of yeast prepared from selected yeasts ar from the
spontaneous micro-fiora;
47.17. — addition, as alcoholic fermentatian
stimuiating agents, of certain chemicai substances known as „growth factors».
As stimulating agents there may be used:
-
diammonium phosphate or ammonium sulphate, alone or in admix-ture, up to the
limit of 0.3 g/litre maximum:
-
ammonium sulphite or ammonium bisulphite, alone or in admixture, up to the
limit of 0.2 g/litre maximum:
— thiamine dihydrochloride, up to the limit of
0.6 mg/litre maxirnum, expressed as thiamine;
47.18. — utilisation of leavens from lactic bacteria
for bringing about malolactic fermentation — microbiological deacidification;
47.19. — cooling of must during fermentation in order
to avoid an increase of its temperature above the technologically admissible
limits;
47.20. — correction of the total acidity of the must
acidification of the must, in years with deficit of acidity, by addition of
tartaric acid in a dose of 2.5 g/litre maximum:
47.21. — reduction of the total acidity of musts —
chemical de-acidi-fication by an addition of neutral potassium tartrate,
potassium bicarbonate, or calcium carbonate. Wine made from de-acidified must
should contain at least 1 g/litre tartaric acid. The treatment is applied in
exceptional cases to musts with high total acidity;
47.22. — use of preparations of cell membranes of
yeasts within the limit of 40 g/hl;
47.23. — according to the provisions of art. 21 under
the law, in years with unfavourable conditions it is ailowed to enrich the
sugar content of musts with a view to increasing the alcoholic potential of the
wines by the following practices:
a) addition of saccharose — chaptalization, concentrated
grape must or rectified concentrated grape must:
b) partial dehydration.
Enrichement
of the sugar content of musts can be made with observance of the following
conditions:
a) the use of one of the operations mentioned
above precludes the possibility of using the others;
b) the addition of saccharose may be practiced
only in case of producing dry wines;
c) the addition of concentrated must or of
rectified concentrated must may not have as an effect the increase of the
initial volume of the grape must, of the partly fermented must, or of the new
wine still ferrnenting, by more than 6.5 per cent;
d) the concentration of the must with a view to
its partial dehidratation
may not bring about a reduction of its initial
volume by more than 20 per cent;
e) for the production of wines with denominations of origin, it’s
com-pulsory that the must should result from grapes which at vintage should
have had a sugar content of at least 170 g/litre for DOC wines and at least 180
g/litre for DOCC wines;
f) the additions are made either to the must or to the fermenting must;
g) the addition of saccharose shall be made by dissolution directly in
the must.
Musts which have been corrected
by an addition of sweeteners may not be sublect to concentration.
The methodology of granting the
right of using additives for enriching the sugar content of musts and the
control concerning the execution of this operation shall be established by
order of the minister of agriculture and food industry;
47.24. — aeration;
47.25. — desulphiting of the must should be made by exclusively using
physical processes;
47.26. — processing of grapes of the mixture resulting after crushing and
destemming and of must under an inert atmosphere should be fulfiled by using
nitrogen and carbonic anhydride;
47.27. treatment with charcoal of oenological use of stained white
musts. The amount of charcoal used should be smaller than 100 g/hl of must.
47.28. treatment with polyvinyipolypyrrolidone in a dose of 80 g/hl
maximum;
47.29. addition to must of rectified alcohol of viticuitural or
agricultural origin or of wine distillate, before or during the alcoholic
fermentation with a view to obtaining mistelle or liquorous wines:
47.30. — addition to must of a tensioactive agent — a mixture of mano and
diglycerides of oleic acid — as a curative procedure for avoiding the formation
of foam during the alcoholic fermentation;
47.31. — stoppage of the alcoholic fermentation of the must with a view to
making wines with sugar contents by using physical procedures:
cold. heat, filtration, centrifugation as well as by
an addition of sulphur dioxide and bentonite;
47.32. — concentration of the fresh must or of the must kept from
fermentation («mute”) fulfiled by partiai dehydration carried aut by an
auth-orized method other than that of heating on direct fire;
47.33, — concentration of must
by reverse osmosis on condition af not bringing about a reduction of the
initial volume of the must by more than 20 per cent and an increase of its
potential alcoholic strength by more than 2% by volume;
47.34. — use of treatment with calcium carbonate with a possibie cantent
of small amaunts of the double calcium salt of L(=) tartaric acid and
L(—) malic acid, and the use of
ion exchange resins only for the purpose
of producing grape must used
for making rectified concentrated must.
48. The authorized treatments and practices to be
applied to wines at the stages of preservation, conditioning, maturation. and
bottling shall be the following:
48.1. — racking of wine from the lees, wine racking;
48.2. — addition, with a view to the conservation
and anti-oxidizing protection, of sulphur dioxide, potassium bisulphite or
potassium metabi-sulphite, so that, at their delivery to the consumers, the
wines should not exceed the maximal limits admitted, provided under point 41
letter f). In case of using aqueous sulphur dioxide solutions, their
concentration should not be smaller than five per cent;
48.3. — treatment with charcoal of stained white
wines, on condition than the dose of charcoal used should be smaller than 100
g/hl;
48.4. clarification of wines by fining with the
use of the following products: bentonite, kaolin, food gelatin, isinglass,
albumine, white of egg, defatted milk, casein, enzymatic preparations of
betaglucanase, colloidal silicon dioxide. tannin for oenological use, other
authorized clarification substances, and alginates (only for the production of
sparkling wines, with fermentation in bottles);
48.5. clarification and stabilization of wines by
centrifugation or fil-tration, with or without inert filtration adluvants:
48.6. — treatment of wines with gum arabic, before
their bottling by using a dose which may not exceed 0.3 g/litre:
48.7. — addition of citric acid to wines, on
condition that when deli-vered for the consumer the wine should not contain
more than 1 g/litre citric acid;
48.8. - aeration or oxygenation of the wine;
48.g. - treatment of wines with potassium
ferrocyanide for eliminating heavy metals in excess. The treatment should be
carried out by qualified staff with observance of the conditions provided by
application instructions in force;
48.10. — treatment of wine with calcium phytate to
prevent ferric casse at wines with a high content in iron, but without copper
in excess;
48.11.
— treatment of wines with metatartaric acid to prevent the pre-cipitation of
monopotassic tartrate and of calcium tartrate. The addition should be made
before bottling wines, in a dose of 10 g/hl at the most;
48.12. — cold treatment — refrigeration of wines —
with or without addition of potassium bitartrate crystals, followed by the
separation of the precipitated colloids and crystals by physical means;
48.13. — addition of ascorbic acid to wines, in a
dose of 100 mg/litre maximum;
48.14. — pasteurization of wines, in bulk or in
bottles, as a procedure of biological stabilization and of inactivation of the
enzymes present in wine;
48.15. — addition of sorbic acid or potassium sorbate to wines con-taining
fermentable sugars, in a dose not exceeding 200 mg/litre. expressed as sorbic
acid;
48.16. chemical
de-acidification of wines with excessively high total acidity, by addition of
neutral potassium tartrate potassium bicarbonate, calcium carbonate possibly
containing small amounts of the double salt of L(+) tartaric and L(—) malic
acids, calcium tartrate, or tartaric acid. The resulting wines should have to
contain at east 1 g/litre of tartaric acid. The treatment is applied when
exceptionally required;
48,17. — biological de-acidification of wines by the use of lactic
bac-teria:
48.18. — equalization and blending of wines;
The blending of wines may be
carried out in the following conditions:
a) the blending of white wines with red wines shall be prohibited;
b) for wines of superior quality — VS and for wines with denomination
of origin, blending is permitted between wines belonging to the same class and
which come only from the areas delimited for the production of each wine
separately. The blending of these wines should be made within the areas
destined to their production;
c) the blending of wines imported from different countries shall be
pro-hibited;
d) blended wines which are turned to account under the denomination of
a variety or by indication of a vintage year should consist in proportion of at
least 85 per cent of the variety or vintage year mentioned;
48.19. — addition of blending partners with sugar reserve to the wine such
as grape must, grape must. “mute’ (kept from fermentation), con-centrated grape
must, rectified concentrated grape must, rectified con-centrated grape must, or
partially fermented wine, rich in sugars, with a view to obtaining wines with
sugar content. Sweetening of wines can be made by adding the already mentioned
blending partners with sugar reserve, in a total amount of sugars of 35 g/litre
maximum. For the production of wines with denomination of origin by using this
procedure, the blending partner with sugar reserve should come from the same
delimited production area, and the sweetening operation is to be carried out
only within the area reserved for the production of the respective wine;
48.20. — treatment of wines by using enzymatic preparations;
48.21. — addition to wine of polyvinylpolypyrrolidone — PVPP, with a view
to the reduction of the tannin content of the wines as well as of other
polyphenols. The dose of PVPP used may not exceed 80 g/hl;
48.22. — treatment of wines
with pentahydrated copper sulphate for the purpose of removing the taste and
odour of hydrogen sulphide. The dose of copper sulphate may not exceed 1 g/hl,
and the copper content of the wine resulted has to de brought, by treatment, to
a level equal or smaller than 1 mg/litre;
48.23. — tartaric stabilization of wines by electrodialysis;
48.24. —. maturation of wine, with of without contact with oakwood;
49.25.
— uso of carbon dioxide, argon, or nitrogen, separately or in admixture, only for the purpose of creating an inert
atmosphere and of manipulating the product protected from air;
48.26. - bottling of wines under heating conditions;
48.27. — sterile bottling of wines.
49. The introduction of small quantities of water in wines, strictly
requ-ired for the preparation of sulphur dioxide solutions or of various
clarifi-cation preparatons shall not be considered fraudulent.
50. Treatments and practices authorized to be applied in the
production of special wines and of other products of viticultural origin shall
be the following:
50.1. — production of sparkling wines with secondary fermentation in
bottles, by application of the following technological operations; prepara-tion
of the basic wine by assembing, conditioning; addition of the tirage” liquor,
of the eaven of selected ferments or prepared from cell membranes of yeasts,
possibly of activators of fermentation as well as of clarification products;
drawing wine into bottles; fermentaticn of the wine in botlles; shaking;
disgorging with or without freezing of the sediment deposited on the cork:
possibly addition of the dispatch liquor; final corking. The dispatch liquor
shall be prepared from wine, with addition of saccharose, grape must, or partly
fermented grape must. concentrated must, or rectified concentrated grape must,
used singly or in admixture, with possible addition of wine distillate.
Synthetic products shall not be used in the preparation of the dispatch liquor.
For the production of sparkling wines, the wine used as raw material shall have
a total alcoholic strength of 9% by volume minimum; at their marketing,
sparkling wines shall have an acquired alcoholic concentration of 10% by volume
minimum;
50.2. - the production of
sparkling wines with secondary fermentation in tanks is made similarly to that
of sparkling wines with secondary fermentation in bottles with the difference
that the fermentation of the wine takes place in tightly closed vessels under
pressure; the removal of the deposit is made by isobaric filtration, and the
bottling is carried out under isobaric conditions;
50.3.— the production of frothy
wines by impregnaton with edible carbonic anhydride with or without addition of
dispatch liquor. Frothy wines shall have an acquired alcholic concentratiort of
8.5% by volume mini-mum;
50.4.— sparkling wines with
fermentation in bottles, those with fer-mentation in tanks, and frothy wines
may not be produced in the same winemaking hall of a winery;
50.5.— the production o
vermouth with addition of must, concentrated must, rectified concentrated must,
saccharose, rectified food alcohol, wine distillate, caramel, administered
separately or in admixture as well as of macerations of plants admitted by the
sanitary legislation;
50.6.— production of special
liquorous wines by addition ot rectified potable alcohol or of wine distillate
to the must as well as by addilion of
concentrated must,
rectified concentrated must, and mistelle to the wine all of them used
separsely or in admixture:
50.7.—
production of ‚Vinars” by application of the following techno-logical
operations: blending of aged distillates; adjusting the distillate to the
alcoholic strength suitable for marketing by dilution with softened
pota-ble/drinkable water; possible addition of improvers, represented by
hydro-alcoholic extracts made from fruit and plants admitted by the sanitary
legislation; possible addition of saccharose, edible glycerin and caramel;
50.8.
— production of brandies of wine lees and grape marc by appli-cation of the
following technological operations: blending of distillates; adjusting the
distillate to the alcoholic strength suitable for marketing by dilution with
softened drinkable water, possible addition of saccharose and caramel. For the
production of aromatized assortments of brandies of wine lees and grape marc it
is allowed to use additions of hydro-alcoholic extracts obtained from fruit and
plants admitted by the sanitary legislation:
50.9.
— for the conditioning and stabilization of the products mentioned under this
point it is allowed to apply the procedures provided for wines under point 47.
51. The equipment, tools, and vessels used in the
winemaking technology as well as in the process of maturation, conditioning,
bottling and transport of enological products, shall be made of materials which
are to comply with the following conditions:
a) they shall not enrich the products they come
into contact with in compounds deletorious to their quality. ln this sense, the
use of equipment, tools, and vessels made of tin, zinc, lead, iron as well as
of some non-authorized resins and varnishes from a sanitary and technological
point of view or in whose composition these compounds occur shall be
prohibited;
b) they shall not contain soluble compounds which,
having entered into the mass of the drinks, may endanger the consumer’s health;
c) they shall not exercise an unfavourable
influence upon the orga-noleptical properties of the products which they come
into contact with.
52. ln the production of wine vinegar, the
following conditions shall be observed:
a) it shall not be made by additions of mineral or
organic acids, of toxic substances or of synthetic essences;
b) in its pracessing there shall not be used
colouring materials foreign to the nature of wine.
In the
vinegar making the following practices shall be prohibited:
a) the use of wines having undergone at the same
time as the acetic fermentation also other parallel fermentations, except the
malo- or citro-lactic ones;
b) the use of tools and vessels made of stuff
other than acid resistant
Wine vinegar factories shall not be allowed to
hold within their precincts matters and materials that might be used in
couterfeiting this product.
Wine vinegar destined for
marketing may be produced only on the basis of a manufacturing licence.
53. The quality conditions of the oenological materials shall be those
provided in the International Oenological Codex elaborated by the international
Office of the Vine and Wine.
54. The main quality and composition features of the various products
of viticultural and enological origin suitable for their marketing shall be
established by standards elaborated by the Standardization Association of
Romania and by the Ministry of Agriculture and Food lndustry.
CHAPTER V
Norms of realization, records
and attestation of viticultural
and enological products
A. Records of the viticultural and
enological production
55. The declaration of stocks, which
shall be handed in by producers, warehousemen, and wholesale wine mechants
before the date of August 15 of each year, shall contain:
a) name and address of declarer;
b) quality of the declarer: producer, warehouseman merchant;
c) amount of wine and of other
enological products in stock, by classes;
d) place where the products are
stored.
The declaration should be
handed in at the mayoralty ih whouse ter-ritorial area the products are stored.
56. The vintage declaration, which
shall be handed in by wine producers after the end of must fermentation but not
later than December 1 of the vintage year, shall contain:
a) name and address of the producer;
b) area of the vineplantations from which the wine has resulted; those
who have bought the grapes shall declare the purveyor. but need not indicate
the area of the vineyard;
c) the amount of wine and of other enological products, by classes.
Mention should be made if the wine had been drawn off from the lees, and amount
of lees resulted. The total amount of wine lees shall represent 15% maximum,
depending on the winemaking method, in the case of continual presses, and 10% maximum, with other types of presses;
d) amount of grapes, must, wine, and other enological products from the
respective year’s vintage received or dispatched.
A quantitative deviation of ± 10% is permissibie in the vintage decla-ration.
The vintage declaration shall
be handed in at the mayoralty in whose territorial radius the wine is stored
and in case a denomination of origin
is required a copy of this
declaration shall also be handed in at the ter-ritorial office of the National
Office for Denominations of Origin for Wines and Other Viticultural and
Enological Products (O.N.D.O.V.), further to be called O.N.D.O.V.
B. Condittions for obtaining and attestation of
wines
and ot
products based on must and wine with denominations of origin
57. The right to make wines with denomination of
origin in a certain territory shall be granted by decisions issued for each
denomination of origin separately by the O.N.D.O,V., advised by the O.N.V.V.,
and approved by order of the minister of agriculture and food industry.
The decision of granting the
right to produce wines with denomination of orgin shall include the following
elements;
a) denomination of origin;
b) delimited area for the production of the wines
with indication of the communes and villages which are included in the area and
its territorial limits;
c) varieties or assortment of varieties;
d) classes and types of wines provided to be
obtained;
e) planting system, number of vines per hectare,
vine training and pruning systems. fertilization regime, irrigation and other
similar ones;
f) level af the highest yield of grapes per
hectare, by varieties;
g) minimum sugars content of the grapes at
vintage;
h) technological winemaking procedures;
i) main physico-chemical and organoleptical
characteristics witch the wines have to fulfil.
58. On the basis of the above-mentioned decisions,
to the owners of plantations apt to produce wines with denominations of origin,
at their request and for the areas complying with the provided requirements,
the right to produce such wines shall be granted and recorded in licences of
producers of wines with denominations of origin.
The licences of producers of
wines with denominatibns of orgin shall include the following elements;
a) name/denomination, place of residence/seat
of the holder of the plantations;
b) denomination of origin which may be used;
c) plantations acknowledged for the production
of wines — by varieties, lots, and areas;
d) the highest productions of grapes and wines
which may be obtained by classes of quality and varieties;
e) places and units where the various stages of
the technological winemaking achieved.
These
licences shall be made topical whenever changes occur in the production
conditions of the grapes and wines.
The lincences of producers of wines with
denomination of origin shall be issued by the O.N.D.O.V. on the basis of
applications drawn up by the holders of the viticultural plantations entitled
to produce such wines. These applications shall be renewed whenever
modifications of the plantations occur — new areas commissioned for production,
clearings off or in connection with the place where the varios stages of the
winemaking process are achieved.
The licence of producers of
wines with denomination of origin may be granted jointly to the licenced
producers of wines who make their wines by processing grapes taken over from
vine-growers situated in areas suitable for the production of the respective
wines and holding plantations corresponding to the conditions established by
the decisions mentioned under point 57.
59. The producers right to use denominations of origin for certain
lots of wine produced shall be granted yearly by the O.N.D.O.V. by the issue of
certificates of attestation of the right
of marketing wines with denomination of origin.
The issue of these certificate
shall be made in keeping with the following procedure:
1. — In plantations recognized as being adequate for the production of
wines with denomination of origin, following elements of the vinegrowing
technology shall be checked annually by probing and at the most suitable
moments: pruning system and number of fertile eyes per vine, level of grape
yield, phytosanitary condition of the plantation, carrying out of irrigation on
the basis of an approval, other elements provided by decisions of granting the
right to make wines with denomination of origin.
2. — After the grapes are harvested, respectively not more than 15
days after the end of must fermentation is finished, and not later than
December 1 the producers of grapes and of wines shall hand in at the
territorial office of the O.N.D.O.V. a vintage declaration for placing on
record the wines considered apt to evolve as wines with denomiriation of
origin.
3. — After not more than six months since the end of the winemaking process,
wines placed on record on the basis of vintage decfarations shall be subject to
an organoleptical examination and to a summary laboratory analysis. The wine
samples sent for analysis shall be provided by the producers of wines on their
own responsibillty, while they should represent wines sampled by lots of types.
The amount of wine produced from each sample sent for analysis shall be
communicated, with indication for the vessels in which the wines are stored
The analyses shall be carried
out by authorized laboratories, and the organoleptical appreciation shall be
carried out by the tasting panels acting under the authority of the O.N.D.O.V.
4. The wines apt to evolve as wines with denomination of origin shall
be placed on record by the territorial office of the O.N.D.O.V., and shall be
followed up during their stages of storage, conditioning, maturation,
and ageing. Tlie evolution of their quality and
composition shall periodi-caliy be followed up by probing, by laboratory
analyses, and organoeptical appreciations made by authorized laboratories. lf
there should be found that certain wine lots have lost their valuable features
of quality and composition, they shall be removed from the ranks of those
entitred to receive a denomination of origin.
5. Attestation certificates of denominations of origin shali be
issued for wines placed on record, followed up all along their evolution
according to the provisions under the previous paragraph as a result of the
laboratory analyses and organoleptical appreciations carried out by authorized
laboratories on of wine samples prepared for placing into consumption.
The attestation certificates of
the denominations of origin shall contain the following elements:
a) name and address of the producer of wines, respectively the unit
witch carries out the bottling and delivery of the wines;
b) identity of the wine lots: variety or assortment, quality class,
vintage year, amount — number of bottles that may be achieved:
c) origin of the wines;
d) composition and quality features of the wines.
On the basis of these
certificates the wine producers shall receive the right to sell their wines
under the denominations of origin claimed, within the limit of the amounts
written in the certificates.
60. The records of wine stocks
with denomination of origin shall be kept at the producer of wines, who shall
be under an obligation to record in a special register all the deliveries of
wine, within the limit of the amounts certified.
61. Simultaneously with the
transfer of the grapes and, respectively, of the wines from one producer to
another by selling-and-buying or by other ways, all the rights and obligations
with regard to the production of wines with denomination of origin shall also
be transferred.
62, De-classification of a high
quality wine with denomination of origin shall be made at the producer or
merchant whenever it shall be found that the wine has modified in a negative
sense its organoleptical and com-position features, no longer fulfilling the
conditions established for the res-pective wines.
The de-classification shall be
made as a result of the information of the representatives of the bodies with
attributions along the line of the quality control of the products as well as
at the written request of the producers or merchants. lt shall be carried out
on the basis of the verifications performed on the spot and of the results of
the physico-chemical and organoleptical assays made by authorized laboratories.
In case from the verifications
performed it shall be found that the de-classification of a wine is necessary,
the authorized laboratories shall esta-blish the quality class in which the
wine is to be reframed, and shall com-municate the decision adopted to the
person holding the wine, within 15 days after the prelevation of the samples.
The holder of the wine may declare an
appeal against the decision taken, within 15 days, handing it in at the
O.N.D.O.V. for a renewed ana-lysis. On the basis of these new assays or
expertise, the O.N.D.O.V. shall adopt a final decision within 15 days.
The
producer or merchant in question shall inscribe in his books the final decision
in agreement with which the wine shall be turned to account.
63. Frothy wines with denomination of origin shall
be the high quality products made aut of varieties recommended for this
production line, grown in delimited viticultural areas, by using the technology
of secondary fer-mentation in bottles. Both the production of the raw material
wine and the fermentation in bottles shall be made within the area delimited
for the denomination of origin claimed.
In
special cases, the Ministry of Agriculture and Food lndustry may, through the
O.N.D.O.V. and with the advice of the O.N.V.V. authorize that the fermentation
in bottles should take place outside the delimited area of origin of the
grapes, too, on condition that the frothy wine obtained be turned to account
with the denomination of the place of production of the wines used as raw
material and with indication of the unit in which the fermentation in bottles
was made.
64. Aged distillates of wine („Vinars”) with
denomination of origin shall be high quality products obtained from varieties
recommended for this line of production and grown in delimited viticultural
areas.
For
the production of „Vinars” drinks with denomination of origin the following
conditions shall be met:
a) the distillation of the wines should be made
only in installations of „Charente” type or other installations of
discontinuous distillation with dou-ble distillation and with removal of the
fractions from the beginning and the end of redistillation;
b) the maturation of the distillates should be
made in oak barrels with a capacity of 600 litre maximum over a period of at
least three years;
c) the making of the wines used as raw material,
their distillation, the ageing of the distillates, and the bottling of the aged
distilates of wine should be achieved within the areas delimited for the
denomination of ori-gin claimed.
ln
special cases, the Ministry of Agriculture and Food Industry may, through the
O.N.D.O.V. and with the advice of the O.N.V.V. authorize that the ageing of the
distillates and the bottling of the aged distillates should be made outside the
area delimited for the denomination of origin claimed, on condition that the
brandy be turned to account under the denomination of the place of production
of the grapes used as raw material, and of distillation as well as with the
indication of the unit in which the ageing of the distillates and the bottling
of the aged distillates of wine were made.
65. Denominations of origin may also be granted
to high quality liquorous wines.
66. ln the
case of the production of special wines and of aged distillates of wine
(‚Vinars) with denomination of origin there shall be observed the same
methodology based on controls performed both during the stage of elaboration of
the raw material, and in the process of making the finished product.
67. The methodology ot control and of attestation in the production of
wines and of «Vinars» drinks with
denomination of origin shall be esta-blished by instructions elaborated by the
O.N.D.O.V. advised by the O.N.V.V. and approved by order of the minister of
agriculture and food industries.
CHAPTER VI
Rules with regard to the
marketing of wines
and of other enological products
A. Marketing in the home market
68. The selling of products in bulk shall be made by using the
stan-dardized documcnts established by the Ministry of Finance.
69. Producers and merchants of products in bulk shall be under an
obligation to keep their records conformably to the norms of the Ministry of
Finance. The record documents shall be kept in the same building in which the
products are stored. The incoming and outgoing products shall be recorded
within not more than 24 hours after they are carried out. Stocks must tally with
up-to-date records.
70. Producers and merchants of products in bulk shall be under an
obligation to mark the following mentions on the vessels in which the products
for sale are kept: capacity, for vessels holding more than 100 litres, the
product and vintage year.
71. For products with
denomination of origin which circulate in bulk under the terms of the law, with
a view to bottling, to the documents attending the transport, copies from the
certificate of attestation of the denomination of origin and from the report of
analysis shall be compulsorily added.
For bottled products with
denomination of origin the copy from the cer-tificate of attestation shall no
longer be necessary, since the quality gua-rantee elements are mentioned on the
label under the responsibility of the bottling agent.
72. Within the framework of units with public alimentation specificity,
bottled wines and other enological products can also be sold to the con-sumer
in smaller amounts those of the vessel in which they were bottled.
B. Marketing
at export
73. For export delivery wines and the other enological products with
denomination of origin may be exported as bottled products or in bulk.
74. The documents certifying the quality of the products destined for delivery
at export required by the foreign partners by contracts between the parties,
shall be issued by the bodies mentioned in the contracts.
The
list ot authorized laboratories with a view to the execution of ana-
lyses for wines destined for
export as well as the list of specialists desig-nated to sign the documents
attesting the quality of the wines and of the other drinks made from must and
wine, commissioners of the State Inspection for the Viticuitural and Enological
Technical Control shall be established by order of the minister of agriculture
and food industry.
75. Persons or economic agents from abroad who buy
wine grapes produced under conditions established for making wines with
denomina-tion of origin and wish to
turn them to account under the respective deno-mination have to carry out the
winemaking process till the finished product shall be obtained in a winery from
Romania under the terms of the law.
76. From the wine grapes exported as such no wine
with denomination of origin may be produced.
C. Packing and
labelling
77. By placing into consumption bottled wines and
other bottled drinks based on must and wine shall be understood their turning
to account by packing them in glass bottles or in other authorized packages.
The
packing in glass bottles is compulsory in the case of wines with denomination
of origin, of aged distillates of wine („Vinars) and of special wines except
wormwood wine.
78.
In case of packing wines with denomination of origin it is compul-sory to close
the glass bottles with cork stoppers or with secured screw-thread stoppers.
79. At the labelling of wines for current
consumption and of quality wines the following indications must be printed:
1. quality class of the wine: tabte wine, superior table wine, superior quality wine — VS, wine with denomination of controlled
origin — DOC, wine with denomination
of controled origin and quality degrees — DOCC-CMD, DOCC-CT, DOCC-CIB.
For
wines with denomination of controlled origin the quality class will have to be
written in full on the main label;
2. the recognized geographical indication for
superior quality wines
VS, respectively the
denomination of origin recognized for wines with denomination of origin;
3. the denomination of the variety or varieties
for wines with denomi-nation of origin, possibly also for some superior quality
wines - VS, except certain wines destined for export. When the wine is marketed
under the denomination of a variety, it must be made in proportion of at least
85% from the variety indicated. When the denominations of two or three
varieties are inscribed on the label they shall be printed in decreasing order
of their participation in the constitution of the wine, on condition that the
variety the least represented in the blending should hold 15% minimum.
ln the case of authorized traditional wine assortments
constituted from more than three varieties it must be written on the label: traditional assort-ment
4. type of the wine
given by its sugars content: dry, half-dry half-sweet, sweet;
5. minimal acquired
alcoholic concentration of the type of wine must be expressed in percentage by
volume;
6. nominal volume of
the product in millilitres, centilitres or decilitres for vessels smaller than
one litre, and in litres for vessels of one litre and more;
7. country of origin
for the imported wines, or for the exported ones;
8. denomination
of the unit which has carried out the bottling, inscribed with the smallest
letters used in the inscriptions on the labels;
9. date of packing
or number of lot, with the possibility of establishing the date of packing;
80. The optional
indications which may be used in the labelling of wines for current consumption
and of quality wines shall be the following:
1. the trade mark,
on condition that it wouldnt create confusions with the denomination of origin
or with a recognized geographical indication which might be assigned to the
wine;
2. denomination
of the viticultural exploitation of the domain only in the case of quality
wines originating exclusively from the indicated exploi-tation, on condition
that no denominations would be used which might create confusions;
3. vintage year, in
the case of wines with denomination of origin or of superior quality wines —
VS, on condition that the wine would come in proportion of at least 85% from
the indicated year:
4. age of the wine,
with the possibility of using the term old
wine for wines subject to a process of ageing for at least three years in
case of the red wines, and for at least two years in case of the withe wines;
5. name/denomination
of the natural or legal person/persons having participated in the process of
elaboration, bottling, or marketing of the pro-ducts;
6. other mentions amplifying the informartion on the
quality of the wines, or special production and bottling conditions, as it
follows:
-bottled at
the producer, at its place of origin, for wines made from the producer’s own vintage and
bottled in the unit or domain in which they were produced;
-special
bottling, for wines bottled on the
opportunity of a particuiar event or with a special purpose for which there
shall be indicated the event or the purpose;
-wine from
the wine-cabinet for wines of special quality
with bouquet” acquired in the bottle, aged in the wine-cabinet and representing
more restricted lots, consisting of bottles, possibly numbered, when placed
into consumption;
— medalled wine, for some high quality
wines medalled in national or international contests of great scope; in this
case mention shall be made ot the medal received, the contest in which the wine
has participated and the year:
— pure variety for very typical wines
which made in proportion of 100% out of the variery mentioned:
— wine from choice barrels, for high
quality wines with denomination of origin, produced in limited amounts under
the particular responsibility of a specialist of repute who will write his name
on the label;
— treasure of the cellar, for wines with
denomination of origin made in particularly favourable years, having reached
the climax of their quality under the responsibility of a specialist of repute
who will write his name on the label;
— reserve, for wines kept in vessels for
at least two years and aged in bottles for at least three months;
- young wine, for wines
placed into consumption up to the end of the year in which they were made as
conditioned products:
— new wine, for wines marketed in the year
following that in which they ware elaborated, up to the new vintage;
— wine matured in casks, for wines kept in
oak casks with a capacity in between 200 litres and 350 litres.
Other mentions may also be inscribed on the label
referring to:
— the history of
the wine or of the producing firm;
— natural
conditions of the area of production, special techniques of cultivation, grape
harvesting techniques and winemaking procedures;
— recommendations
with regard to the consumption of the wine: tem-perature, association with food
dishes and other similar ones;
— some additional
mentions with reference to sensory features, ana-lytical data other than the
alcoholic strenght, complementary indications on the origin, graphical
representations;
7. code
of the product.
81. The compulsory
indications shall be inscribed in the same visual field. Optional indications
may be inscribed either on the main label, or on the counter-label, hoods, spangles,
or polka dots.
The use of the counter-label is compulsory for wines with
denominations of origin.
82. lndications
inscribed on the label should be legible and visible. The terms used in
labelling must be understood by the consumers.
83. By shelf life
in the sense of the law, it will be understood the guarantee of the stability
for a certain length of time agreed between pro-ducer and merchant. Indication
of the shelf life is compulsory only in case of the drinks with an alcoholic
strenght lower than 10% by volume.
84. For botlled
wines to be exported the labels may include indications written in the language
of the importing country except those referring to the denominations of origin
or to recognized geographical indications. Mentions printed on these labels
shall observe the provisions of the contracts concluded and/or of legislation
of the importing country,
For export wines it is allowed to use as denominations of
varieties those denominations under which they are grown in Romania or their
synonyms. The denominations of wine grape varieties grown in Romania, which may
be used on the labels are rendered in list No. 4.
Exported wines shall bear on their labels the mention ‘produs în România” or its
translation in the language of the importing country.
85. Import wines
shall be marketed under the denominations with which they were imported, Those
which are bottled in Romania shall bear on their labels the mention ‘imbuteliat
în România”, also
indicating the denomi-nation of the unit having carried out the bottling.
86. Special wines
and other drinks derived from must and wine shall bear on their labels the
mentions provided under points 81 and 82, adapted to the specificity of the
product.
In case of the frothy wines, on the labels it will be
compulsorily indi-cated the winemaking technology used:
Frothy wine made by fermentation in the bottle, in this bottle or by the traditio-nal
method. Frothy wine by fermentation in tanks; Frothy wine by fermentation in
bottles and tanks. In case of these wines, it will
be also indicated the type of wine given by its sugars content: extra-raw, raw, extra-dry dry, half-dry
sweet.
With «Vinars» drinks (aged distillates of wine) the
labels will compul-sorily include the indication of the class of the product
conformably to the mention under point 38 and of their quality level. It will
be also indicated the acquired alcoholic strenght of the product — % by volume.
For special wines and «Vinars» drinks entitled to be
placed within the class of products with denomination of origin, on the label
it must be men-tioned the denomination of origin acknowledged for the
respective drinks.
87. The inscription
on the labei of any indication, sign, or illustrations likely to create
confusion upon the origin or nature of the product shall be prohibited. This
interdiction also aims at the claim of denominations of origin which the
respective products are not entitled to bear in expres-
sion
such as: type, kind, by the method of.,.
and such alike.
CHAPTER VII
Attributions, organization and
functioning of the bodies for guiding
and coordinating the achievement of
the viticultural
and enological production
A. The
State Inspection for the Viticultural and Enological
Technical Control
88. The attributions
of the State Inspection for the Viticultural and Enological Technical Control
shall be the following:
a) to follow up the
observance of the legal provisions with regard to the establishment of
grapevine plantations, their clearing off and maintenance, as well as the
conservation of the arrangements aiming at controlling soil erosion for any
kind af producer regardless of their form of property or of exploitation;
b) to assent applicatons drawn up for establishing and clearing off
grapevine plantations on areas greater than 0.1 ha per family or economic agent
so that the departments.general for agriculture and food industry of the
counties and of the municipality of Bucharest might grant authorizations for
planting, respectively for clearing off;
c)to collaborate with
specialists from the State Inspection for the quality of seed and planting
material belonging to the Ministry of Agriculture and Food Industry for the
purpose of the application of the rules concerning the production and marketing
of the viticultural planting material;
d) to verify and control the mode of application of the legal
provisions with regard to the production with a view to marketing of grapes,
wines, and the other viticultural and enological products, regardless of the
producer;
e) to verify the activity of the laboratories authorized by the
Ministry of Agriculture and Food Industry for carrying out analyses and
expertises of wines and other drinks derived from must, wine, viticulturtal and
enological by-products for the home consumption and for export;
f) to cary out, in collaboration
with the O.N.D.O.V., activities of technical inspection concerning the
winemaking process, as well as the process of producing other viticuitural and
enological products with denomination of origin;
g) to carry out technical expertises and analyses in the domain of
achieving the production of grapes, wines, and of other viticultural and
enological products;
h) to cary out other attributions. too, established by statutory
instruments in force.
89. In order to ensure the quality of viniculturar and enological
products entering the marketing sphere, the State lnspection for the
Viticultural and Enological Technical Control shall collaborate with the bodies
of the Ministry of Health and of the Office for the Protection of the
Consumers, participating at their request in the investigation of infringements
of the sanitary or quality standards.
90. For the minor offences found in accordance with the provision of
articles 39 to 42 under the law, in addition to drawing up the finding
state-ments, the staff of the State Inspection for the Viticultural and
Enological Tehnical Control shall be empowered to apply fines, and for the
fines col-lected on the spot, to issue receipts. The amounts of money collected
shall be paid within the lawful terms to the accounts indicated by the
territorial bodies of the Ministry of Finance, becoming revenue to the state
budget.
9l. The State Inspection for
the Viticultural and Enological Technical Control shall be organized and
function in subordination to the Ministry of Agriculture and Food Industry with
financing from the budget approved for the Ministry of Agriculture and Food
Industry.
This shall consist of a central
compartment including three inspectors functioning at the seat of the ministry,
and of 26 posts of territorial inspec-tors, functioning at the
departments-general for agriculture and food indus-try from counties with
significant viticultural areas, whose appointment shall be approved by order of
the ministry of agriculture and food industry. The total number of posts
provided shall tally with that approved for the activity of the Ministry of
Agriculture and Food Industry, at the center and in the territory.
92. For the execution of some special works concerning the activities
of viticultural and enological technical control such as expertises, analyses
of wines and other similar ones, other specialists may also be used and paid
for the services rendered.
B. The National Office for the Denominations of
Origin for Wines and Other Viticultural and Enological Products(O.N.D.O. V.)
93. The O.N.D.O.V. shall carry
out the following attributions:
a) to elaborate technical standards for making wines with denomination
of origin, which are approved by order of the minister of agriculture and food
induslry with consultation of the O.N.V.V.;
b) to draw up draft orders of the minister of agriculture and food
industry, with consultation of the O.N.V.V., for the approval of the
denominations of origin for wines and other viticultural and enological
products;
c) to issue decisions for granting the right of producing wines and
other viticultural and enological products with denomination of origin;
d) to issue producer licences for making wines and other viticultural
and enological products with denomination of origin, on the basis of
appli-cations handed in by the holders of viticultural plantations entitled to
pro-duce such drinks or by the producers of wines who achieve the processing
of the grapes taken over from grapevine growers holding such plantations;
e) to issue attestation certificates of the marketing right of wines
and of other viticuttural and enological products with denomination of origin,
on the basis of verifications carried out in connection to the observance of
the technical standards for making these products as well as of the analytical
and organoleptical control carried out on those prepared for marketing;
f) to examine appeals handed in and concerning the decisions of
with-drawal of the previously mentioned certificates;
g) to control the mode of observance and application of the legal
pro-visions in connection with the rules for denomination of origin for wines
and other viticultural and enological products, which it shall do together with
the State Inspection for the Technical Viticultural and Enological Control;
h) to withdraw temporarily or definitively the attestation documents,
when it is found that the producer fails to observe the provisions of the decision of denomination of origin or of the
attestation documents for certain lots of viticultural and enological products,
informing at the same time the State Inspection for the Viticultural and
Enological Technical Control with a view to finding the infringements or
violation of the law;
i) to
ensure the signing of the documents attesting the quality of wines and of the
other drinks made from must and wine, destined for export, through the agency
of specialists empowered and appointed by order of the minister of agriculture
and food industry;
j) to
carry out other attributions established by statutory instruments in force,
too.
94. The O.N.D.O.V. shall be organized and function
subordinated to the Ministry of Agriculture and Food Industry as a unit with
legal personality and with financing from outside the budget.
The
financing sources from outside the budget for activity of O.N.D.O.V. shall be
constituted from the amounts of money collected from the pro-ducers and
mechants of viticultural and enological products soliciting the right to
produce and turn to account the products obtained by the use of a denomination
of origin or of acknowledged geographical indication.
The
levels of the amounts of money collected lo this end shall be established by
order of the minister of agriculture and food industry.
95. Expenses with regard to the payment of
laboratory analyses and of organoleptical estimations with a view to the
attestation of the deno-minations of origin for viticultural and enological
products shall be borne by the producers.
The
organoleptical appreciation of wines and of other viticultural and enological products
shall be made by tasting panels of licenced tasters functioning at the seat of
the viticultural and enological research units in which the O.N.D.O.V.
territorial offices also carry on their activity.
96. For the execution of special works related to
the canlrol and attes-tattion actions in the achievement of wines and of other
viticultural and enological products with denomination of origin specialists
attracted for this activity may also be employed who shall be paid for their
services within the limit of the budget of income and expenses approved.
C. The national
Oftice of Vine and Wine (O.N.V. V)
97. The O.N.V.V. shall be organized and function in
subordination to the Ministry of Agriculture and Food Industry as a specialised
body with technical and scientific character, with legal personality and with
financing from outside the budget.
98. The altributions of the O.N.V.V. shall be the
following:
a) to
paricipate in defining the policy in the viticultural and enological domain and
in the establishment of the legal framework for producing grapes, wines, and
drinks derived from must and wine, in agreement with the interests of the
national economy and of the vine-growers as well as with the regulations
adopted al international level;
b) to participate
in the elaboration of draft laws and other statutory
instruments for the
viticultural and enological sector, taking into account the problems related to
the development of viticulture and enology in Romania;
c) to initiale and partcipate in significant
activities required by the deve-lopment of viticulture, in agreement with the
provisions of the law with regard to the delimitation of the viticultural
areas, introduction of the viti-cultural cadastre, establishment of the
varieties recommended and autho-rized tc be grown in these areas, producticn of
wines with denominaticn of origin and such alike;
d) to initiate and support the organization of
national and international manifestation with viticultural and enological
character: congresses. syni-posiums, meetings, grape and wine contests and such
like, too;
e) to ensure the connection of Romania with
international relevant bodies;
f) to participate in the publishing of specialized
magazines meant to inform the specialists and producers both at home and abroad;
g) to fulfil other attributions, too, established
by statutary instruments in force.
99.
O.N.V.V. includes specialists in the field of viticulture, oenology,
viticultural and enological economy, acknowledged for their professional and
moral value as well as from the field of research, education, and pro-duction.
100.
The financing of the activity developed by the O.N.V.V. shall be obtained from:
a) sponsorships granted by economic agents
deeling with the production and marketing of viticultural and enological
products and materials, by professional organizations of producers, by firms
producing and marketing auxiliary products and substances of phytosanitary use,
by some non-government organizations as well as by other institutions and
bodies;
b) dues of its members and donations.
CHAPTER
VIII
Final provisions
101.
In order to carry out the attributions provided under articles 32-35 under the
law, the newly established bodies shall be supported by the vitcultural and
enological research units subordinate to the «Gheorghe Ionescu Sisesti «
Academy of Agricultural and Sylvicultural Sciences, which carries out studies
and examinations tor establishing the national strategy in the domain of the
viticultural and enological production, elaborates and promotes new
technologies, participates in the establishment of the viticultural areas and
of the assortment of varieties recommended and authorized within the framework
of each area, participates in the elabora-tion of technical standards for the
production of grapes, wines, and of other viticultural and enological products
with denomination of origin, participates
in the preparation of the wine
– growers and wine - makers, makes epecific
analyses and grants specialised
technical assistance.
102.
The limits of derogation from the provisions under articles 10, l 1
13, 20, and 21 under the law in
the case of the establishment or holding of viticultural plantations,
achievement, and holding in stock of wines and drinks based on must and wine by
units ot research, education, testing of varieties or of products, for
experimental or didactic purposes shall be the following:
a) establishment or holding of viticultural
plantations including other varieties than the recommended and authorized ones,
up to 1.0 ha maxi-mum of each variety;
b) production and holding in stock of wines or
of other products derived from must and wine, in addition to those authorized
in accordance with the present regulations, up to l 00 hl maximum of each
product or experimental variant of product.
These
products cannot be turned to account for direct human con-sumption unless all
other provisions under the regulations are observed.
103.
The Ministry of Agriculture and Food Industry shall be authorized to issue
ordcrs in connection with the following objectives and actions with regard to
the development and achievement of viticultural and enological production in
Romania:
a) nominalization of the viticultural areas
and establishment of the loca-lities included within their limits;
b) establishment of the yielding vine
varieties recommended and auth-orized for being grown in the viticultural
areas;
c) completion and updating of the conditions
reguired by the physical and chemical compostion that must be fulfiled by
wines, products derivcd froms must and wine as well as by other products
resulting from viticultural by-products;
d) updating of the authorized oenological
treatments and practices;
e) establishment of the technical standards
tor the producing wines and other viticultural and enological products with
denomination of origin;
f) approval ot the decisions with regard to the
granting of the right ot producing wines and other viticultural and enological
products with deno-mination of origin;
g) establishment of the list of laboratories
authorized to carry out wine quality controls, and of the list of specialists
empowered to sign documents attesting the quality of wines and of other drinks
based on must and wine;
h) approval of the regulations of organization and
functioning of the State Inspection for the Viticultural and Enological
Technical Control, of the National Office of Vine and Wine (O.N.V.V.) and of
the National Office of Denominations of Origin for Wines and Other Viticultural
and Enological Products (O.N.D.O.V.);
i) modification or completion of the
provisions under points 2, 3, 8, 12, 47, 57, 67, 74, 91, 94, and 103 under the
prcsent regulations;
j) harmonization
of the technical provisions under the present regulations with the regulations
of the European Union and with the recommendations of the international Office
of Vine and Wine.
104. The census of the
viticultural heritage shall be achieved according to the provisions under art.
45 of the law, by the Ministry of Agriculture and Food Industry, in
collaboration with the National Commission for Statistics, by taking as a
background the methodology that shall be elaborated by these institutions. The
necessary funds for performing these works shall be inscribed in the budget of
revenue and expenditure of the Ministry of Agriculture and Food Industry. The
first census of the viticultural heritage shall be achieved after completing
all the details concerning the establishment of the property rights on
agricultural lands.
105. The Ministry of
Agriculture and Food Industry shall ensure the distribution of the statutory
instruments issued for viticulture and enology:
the Law No. 67/1997
on vine and wine, the regulations for the application of the law, other
regulations approved by order of the minister of agriculture and food industry,
and such alike, so that they should be brought to the knowledge of the
producers of grapes, viticultural planting material, wines. and other products
derived from grapes, must, and wine.
LIST No. 1
DEFINITIONS
of the classes of viticultural
planting material, of propagation material,
and of their biological classes
1. The viticuitural planting material shall consist of:
a) grafted vines — vines obtained by grafting between the scion and the
stock, having at least three main roots and the vine shoot matured on a length
of al least 10 cm, used for establishing new plantations or for being planted
in voids:
b) ungrafted vines from yielding
varieties .— vines obtained by rooting cuttings of yielding vines, having
at least three main roots and the mature vine shoot of at least 10 cm, used for
being planted in sandy soils, where there is no danger of radicicolous
phylloxera attack at sensitive varieties or on any type of soil, at phylloxera
resistant varieties;
c) rootstock vines vines
obtained by rooting rootstock cuttings, having at least three main roots and
the mature vine shoot of at least 10 cm in length, used for establishing stock
plantations or for being planted in voids;
2. The propagating material shall consist of:
a) scions (segments of canes
or shoots that are grafted onto a stock)
ramifications of the vine stem
with mature wood being one year old, having a length of at least eight fertile
eyes and a diameter of at least 8 mm, obtained from acknowledged plantations,
used for obtaining scions or cuttings for rooting;
b) cuttings from yielding
varieties for rooting — fragments of one year old caries of at least 30 cm
in length and not less than 6 mm in diameter, having 1 —2 fertile eyes at their
upper part;
c) stock-cuttings for grafting —
fragments of ono year old canes of at least 30 cm in length and not less than 8
mm in diameter at the internodes;
d) stock-cuttings for rooting (rootstock
cuttings) — fragments of one year old canes of at east 30 cm in length and not
less than 6 mm in diameter at the internode, having at least 1 —2 fertile eyes
at their upper part.
3. The biological classes of viticultural planting material shall be
defined as it follows:
a) the breeders material is the viticultural planting material which:
1. was produced by the improver or under his direct responsability;
2. is attested by individual testing as being free of the main virus
diseases;
3. is used for producing viticultural planting material from the
prebase biological class.
By breeder it will be understood the institution or person having
created or identified a variety or a clone by scientific methods. Breeders may
by agricultural research stations and institutes, higher educational
institutions of agricultural type, specialised private enterprises,
associations between research institutions, private enterprises and foreign
firms, natural persons;
b) the prebase material is
the viticultural planting material which:
1. was produced by maintainers;
2. is constituted from clones fee of the main virus diseases;
3. comes from forepropagation plantations in which there is a total
guarantee that the soil is not contaminated with pests or their vectors,
especialiy nematodes — vectors of viruses;
4. is used for producing viticultural planting material from the
biological base class,
In the current terminology, the
prebase material is the equivalent ot
the biological superelite class.
By maintainer it will be understood the institution or person
indicated in the State Register, with the responsibility to maintain a variety
with the characteristics it had at the date of its recording. Maintainer may be
the improver of the variety, or an authorized legal or natural person to whom
the improver has transferred this right by a legal transaction.
Plantations with prebase material shall be established in
units patentee of the new variety or of the clone after receiving the
certificate that the biological material is free of the main virus diseases,
and that the variety is not contaminated with nematodes — vectors;
c) the base material is the
viticultural planting material which:
1. was produced by the maintainer or under his direct responsibility;
2. comes from propagation
plantations established with viticultural plant-ing material from the
biological prebase class on soils for
which there is a maximal guarantee that they are free of pests or their
vectors;
3. is free of the main virus diseases;
4. is used for the producing viticultural planting material from the cer-tified biological class.
In the current terminology, the
viticultural planting material from the base
class corresponds to the biological elite class;
d) certified material is the
viticultural planting material which:
1.was produced
by authorized economic agents;
2. comes from mother-plantations supplying vine canes and cuttings free
of the main virus diseases, established with viticultural planting material
belonging to the biological base class;
3. is used for the
establishment of production plantations or of pro-pagation material.
ln the current terminology, the
viticultural planting material from the cer-tified
class corresponds to the biological class entitled 1 st propagation:
e) the standard material is the viticultural planting material which:
1. was produced by authorized economic agents;
2. comes from acknowledged production plantations in which mass
selection works were applied;
3. is destined for the establishment of grape production plantations.
ln the current terminology the
viticultural planting material from the standard
class coresponds to the biological class entitled selected. This material is to disappear when the production of
viticultural planting mate-rial from the certified
class will fully supply the demand.
For grafted vines the
biological class shall be established depending on that of the propagation
material used in grafting as it folows:
1. grafted vines from the biological prebase class may be obtained by using scions from the prebase class and stocks from the prebase and base classes;
2. grafted vines from the base class
may be obtained by using scions from the base
class and stocks from the base and
the certified classes,
3. grafted vinens from the certified
class may be obtained by using scions from the certified class and stocks from the base and the certified classes,
4. in all grafting combinations in which one of the partners scion or
stock, belongs to the biological standard
class, grafted vines will result from this class.
Rootstock vines as well as
ungrafted vines from yielding varieties shall have the same biological class as
that of the cuttings from which they develop, if the technical and biological
conditions were rigorously observed in the nursery and outside it: of
manipulation, conditioning, transport, and such a like, too.
LIST No. 2
DEFINITIONS
of viticultural plantation types
producing viticultural planting material
and of the producing units
1. The production of viticultural planting material shall be achieved
in the following types of plantations:
a) conservation plantations —
established by breeders or by maintainers with vines from the biological class
entitled breeder’s material, individualiy lested as free from the main virus
diseases;
b) forepropagation plantation
— established by breeders or by main-tainers with vines from the biological
class called prebase free of the main
virus diseases, and which provide propagation material for the producing
cuttings or vines belonnging to the biological class entitled base.
c) stock mother-plantations —
established with stock vines from the biological class enntilled base by the maintainer or under his
supervision, or with vines from the certified
class by authorized economic agents;
d) mother-plantations of yielding
varieties — established with vines from the biological ciass entitled base’ by the maintainer or under his
supervision or with vines from the certified
class by authorized economic agents;
e) plantations acknowledged
for their production of scions or of stock cuttings
— production
plantations destined for obtaining planting material belonging to the standard class as a result of the application
of mass selection works;
f) grape vine nurseries cultures
destined for the production of stock vines or of grafted or ungrafted vines
from yielding varieties.
2. The production of viticultural planting material shall be achieved
in the following types of units:
a) selection units — units of
the maintainer which take over clones regard-less of origin, make them free of
viruses, cultivate them under controlled conditions, study them from genetic
and sanitary point of view, as well as of their technological and cultivation
aptitudes, ensurinng the conservation of the clones over the whole duration of
propagation. The activity of selection units shall unfold according to the
schemes and standards established by the Research Institute for Viticulture and
Enology under the control of the State Inspection for the Quality of Seed and
of Planting Material. The selection units shall be the only ones qualified to
produce prebase material destined for
the forepropagation and propagation units, these ones being represented by the
Research Institute for Viticulture and Enology and the whole network of
viticultural research stations subordinated to it;
b) forepropagation units —
units producing and distributing material from the biological class entitled base in forepropagation plantations,
using only material from the biological class entitled prebase and provided by selection units. The produced material from
the biological class entitled base shall
be destined for establishing forepropagation mother-plantations which must be
achieved on cones, and within their framework, by separately planted sanitary
families, with the possibility of identifying each clone;
c) propagation units —
units which produce and distribute material from the certified biological crass destined for obtaining the planting
material —grafted and ungrafted grapevines. To this end they shall establish
mother-plantations only with material from the biological class entited base provided by units qualified for its
production. The propagation mother-plan-tations shall be established by
varieties and clones;
d) production units —
units producing planting material required for establishing plantations for the
production of grapes and for being planted in voids. Depending on the
conditions of which they dispose as well as of the propagation material used,
these units may produce either planting material
from the certified biological class,
or standard material, but they cannot produce material from both classes at the
same time.
The
activity of units producing viticultural planting material shall be developed
under the control of the State Inspection for the Quality of Seed and of
Planting Material, and under the guidance of the viticultural and enological
research units. The units producing viticultural planting material shall keep
records of their activities and of the results obtained in books attended by
drafts of their plantations, which they shall present to the bodies qualified
for control.
LIST No. 3
DEFINITIONS
of some
products derived from must, wine viticultural
and
enological by-products
1. Partly
fermented grape must shall be the product made by fermen-tation of the
grape must, having an acquired alcoholic strength higher than 1% by volume, but
lower than three fifths of its total alcoholic strenght. At the same time, in
the case of the production of quality wines with denomination of origin, musts
whose acquired alcoholic strength is smaller than three fifths of their total
alcoholic strength, but not less than 5.5% by volume, shall not be considered
partly fermented musts.
2. Raw wine shall
be wine having accomplished its alcoholic fermen-tation, before being separated
from the less.
3. Wormwood
wine shall be the product obtained from fermented must in presence of
wormwood or from aromatic plants in whose rank wormwood predominates, possibly
also of some fruit as well as from wine to which an alcoholic extract from the
same plants and fruit was added, with or without the use of authorized
sweeteners: unfermented grape must,
concentrated must or saccharose.
4. Frothy
Muscat wine shall be the effervescent drink made from grape must with
Muscat type flavour, whose sugar content shall be of 180 g/litre minimum. It
shall have a carbon dioxide content of endogenous origin resulted from
fermentation of the must in tanks, which in the bottles whe-rein it is bottled
as a finished product develops pressure of at least 3 bars at a temperature of
200 C. Frothy Muscat wine shall have an acquired alcoholic strenghth
of 6% by volume minimum.
5. Petillant
wine shall be the product with a carbon dioxide content of endogenous
origin which in the bottles wherein it is bottled as finished product develops
a pressure from 1 to 2.5 bars at a temperature of 200 C, with an
acquired alcoholic strength of 7% by volume minimum and a total alcoholic
strength of 9% by volume, minimum.
6.Pearling wine shall be the product with a carbon dioxide content of
total or partial exogenous origin, which in the bottles wherein it is bottled
as finished product develops a pressure from l to 2.5 bars at a temperature of
200 C, with an acquired alcoholic strength of 7% by volume minimum,
and a total alcoholic strength of 9% by volume.
7. Low alcoholic frothy drink from grapes —
«petillant de raisins» type shall
be the product with an acquired alcoholic strength of 3% by volume maximum, and
a sugar content of over 80 g/litre, with a carbon dioxide content of endogenous
origin resulted from the fermentation of the must in tanks, which, in the
bottles wherein it is bottled as finished product develops a pressure of 2.5
bars minimum at a temperature of 200 C.
8. Concentrated grape juice shall
be the non-caramelized product obtai-ned by partial dehydration of grape juice
using an authorized method other than heating on direct fire so that the refractometric
index determined at a temperature of 200 C should not be smaller
than 50.9 per cent. It is admitted that the concentrated grape juice should
have an acquired alcohol content of not more than 1% by volume.
9. Vermouth shall be the
flavoured drink obtained from wine with an addition of potahle alcohor,
saccharose, caramel, and extracts of plants admitted by the sanitary
legislation. The proportion of wine entering into the composition of vermouth
shall be of at least 70 per cent of the volume of the finished product. The
acquired alcoholic strength of vermouth should be of 15% by volume minimum.
10. Wine distillate shall be
the product obtained by the distillation of wine, which is used for making the
aged distillates of wine “Vinars» drinks or wine brandy.
11. Wine brandy shall be the alcoholic drink obtained from wine
dis-tillate by adjusting its marketing alcoholic strength by an addition of
sof-tened drinking water, with or without aging and admixture of authorized
improving additives.
12. Marc brandy shall be the
alcoholic drink obtained by distillation of fermented marc of grapes, with or
without addition of water, and by adjust-ing the resulted distillate to the
marketing alcoholic strength by an addition of softened drinking water.
13. Lees brandy shall be the
alcoholic drink obtained by distillation of the wine lees and adjusting the
distillate resuled to the marketing alcoholic strength by an addition of
softened drinking water, with or without admixture of authorized improving
additives.
14. Foam of lees shall be the
alcoholic drink obtained by distillation of the wine lees, with separation of
the fractions of the beginning and the end of the distillation and maturation
of the distillate in oak barrels for at least three months. The finished
product shall be made by adjusting the distillate to the marketing alcoholic
strength as a result of an addition of softened drinking water. In the
production of the foam of lees, an admixture of authorized improving additives
is admitted.
15. Piquette shall be the
product obtained by exhausting with water the fresh or fermented marc of grapes, without addition of sugar. It may be
used only for industrial processing so as to producte alcohol of viticultural
origin and vinegar. Its marketing for human consumption is prohibited.
DENOM INATIONS
of
the wine grape varieties used in Romania and of the admitted synonyms
|
Denominatiori of the variety
used in Romania |
Admitted synonyms for
exported wines |
|
1 |
2 |
|
Aligote Băbească
neagră Burgund mare Busuioacă de Bohotin,
Busuioacă Cabernet Sauvignon Cadarcă Chardonnay Columna Creaţă Fetească alba Fetească neagra Fetească regala Frâncusă Furmint Galbenă de Odobesti,
Galbenă Grasă de Cotnari,
Grasă Majarcă, Majarcă
albă Merlot Muscat Ottonel Mustoasă, Mustoasă
de Maderat Neuburger Oporto Pinot gris Pinot noir Plăvaie Riesling italian, Riesling Riesling de Rhin Rkaţiteli Rosioară Sangiovese Sauvignon, Sauvignon blanc Steinschiller Sarba Tămăioasă
romănească Traminer, Traminer roz Zghihară de Husi Zweigelt |
- Grossmuttertraube,
Hexentraube Grossburgunder,
Blauerlimberger, Limberge Blaufrankisch, Frankovka Schwarzer Muscat - Schwarzer Kadarka, Rubinroter
Kadarka - - Zackelweiss Madchentraube, Leanyka,
Leanka Schwarze Madchentraube Konigliche Madchentraube,
Konigsast, Kiralyleanka Mildweisser - - Dicktraube Slancamenca - - Mustafer, Safttraube - Portugieser, Blauer
Portugieser, Portugais Bleu Rulander, Grauburgunder,
Grauer Burgunder, Grauer Mănch,
Pinot Grigio Spatburgunder, Blauer
Spatburgunder, Pinot nero - Welschriesling, Olasz
Riesling, Olasrizling Weisser Riesling,
Rheinriesling, Riesling renano, White Riesling - Pamid - - Rosentraube, Kavidinka Rumănische
Weihrauchtraube, Tamianka - Blauer Zweigeit |
NOTE
The list may be completed or updated by order of the
minister of agriculture and food industry.
ANNEX No. 2
UNITS
functioning in subordination to the Ministry of
Agricuiture and Food Industry
Denomination of the unit
I Public institutions financed from
the state budget
The
State Inspection for the Viticultural and Enological Technical Control
II Other units financed from
outside the budget revenue
The
National Office of Denominations of Origin for Wines and other Viticultural and
Enological Products (O.N.D.O.V.)
The
National Office of Vine and Wine (O.N.V.V.)