Geography Reference
In-Depth Information
(a) an analysis of the wine in question measuring the following characteristic proper-
ties:
(i) determined on the basis of a physical and chemical analysis:
- total and actual alcoholic strength,
- total sugars expressed in terms of fructose and glucose (including any
sucrose, in the case of semi-sparkling and sparkling wines),
- total acidity,
- volatile acidity,
- total sulphur dioxide. [/sub-sublist]
(ii) determined on the basis of an additional analysis:
- carbon dioxide (semi-sparkling and sparkling wines, excess pressure in
bar at 20 °C),
- any other characteristic properties provided for in Member States legisla-
tion or product specifications of protected designations of origin and GIs
concerned;
(b) an organoleptic test covering visual appearance, odour and taste.
(b) Procedure
Article 25(1) of Commission Regulation (EC) No 607/2009 requires this
annual verification to be conducted in the Member State in which production
took place in accordance with the product specification and shall be carried out
either through:
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(a) random checks based on a risk analysis; or
(b) sampling; or
(c) systematically.
i. Random checks
In the case of random checks, Art 25(1) of Commission Regulation (EC) No
607/2009 requires Member States to select the minimum number of operators
to be subjected to those checks.
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ii. Sampling
In the case of sampling, Art 25(1) of Commission Regulation (EC) No
607/2009 requires Member States to ensure that by their number, nature and
frequency of controls, they are representative of the whole of the demarcated
geographical area concerned and correspond to the volume of wine-sector
products marketed or held with a view to their marketing.
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Random checks may be combined with sampling.
