[ParlTrack]

Proposal for a regulation - amending act
Article 1 - point 2

Regulation (EC) No 1234/2007
Article 112 e - paragraph 1

1. In order to take account of the expectations of consumers and to contribute to the improvement of the economic conditions for the production and marketing of agricultural products as well as to their quality, the Commission may, by means of delegated acts, adopt marketing standards by sector or product referred to in Article 112a, at all stages of the marketing, as well as derogations and exemptions from the application of such standards in order to adapt to the constantly changing market conditions, to the evolving consumer demands, as well as in order to take account of developments in relevant international standards and avoid creating obstacles to product innovation. That power for the Commission to adopt, to modify, to derogate and to exempt from existing marketing standards by means of delegated acts shall not apply to Annex XIIc.

2011/05/13
Committee: AGRI

Astrid LULLING

Proposal for a regulation - amending act
Article 1 - point 2

Regulation (EC) No 1234/2007
Article 112 e - paragraph 2 - point d

(d) the presentation, sales descriptions, labelling linked to obligatory marketing standards, packaging, rules to be applied in relation to packing centres, marking, wrapping~~, year of harvesting~~ and use of specific terms;

2011/05/13
Committee: AGRI

Astrid LULLING

Proposal for a regulation - amending act
Article 1 - point 2

Regulation (EC) No 1234/2007
Article 112 e - paragraph 2 - point g

(g) the type of farming and production method ~~including oenological practices~~ and related administrative rules, and operating circuit;

2011/05/13
Committee: AGRI

Astrid LULLING

Proposal for a regulation - amending act
Article 1 - point 2

Regulation (EC) No 1234/2007
Article 112 e - paragraph 2 - point h

~~(h) coupage of must and wine including definitions thereof, blending and restrictions thereof;~~deleted

2011/05/13
Committee: AGRI

Astrid LULLING

Proposal for a regulation - amending act
Article 1 - point 2

Regulation (EC) No 1234/2007
Article 112 e - paragraph 2 - point j

~~(j) the place of farming and/or origin;~~deleted

2011/05/13
Committee: AGRI

Astrid LULLING

Proposal for a regulation - amending act
Article 1 - point 2

Regulation (EC) No 1234/2007
Article 112 f - paragraph 3

3. In order to adapt to evolving consumer demands, and in order to take technical progress into account and avoid creating obstacles to product innovation, the Commission may, by means of delegated acts, adopt any necessary modification, derogation or exemption to the definitions and sales descriptions provided for in Annex XIIa.deleted

2011/05/13
Committee: AGRI

Astrid LULLING

Proposal for a regulation - amending act
Article 1 - point 2

Regulation (EC) No 1234/2007
Article 112 h - paragraph 1 - subparagraph 2

Where there are no methods and rules recommended and published by the OIV, corresponding methods and rules shall be adopted by the Commission ~~as referred to in point(g) of Article 112e(2)~~by means of implementing acts.

2011/05/13
Committee: AGRI

Astrid LULLING

Proposal for a regulation - amending act
Article 1 - point 2

Regulation (EC) No 1234/2007
Article 112 h - paragraph 2 a (new)

2a. These products shall be withdrawn from the market and destroyed. However, Member States may authorise the use of certain products, the characteristics of which they shall determine, by distilleries or vinegar factories or for industrial purposes. Such products may not be held without legitimate cause by producers or traders and they may be moved only to distilleries, vinegar factories, or establishments using them for industrial purposes or products or elimination plants. Member States may have denaturing agents or indicators added to wines as referred to in paragraph 1 in order to make them more easily identifiable. Where justified, they may also prohibit the uses provided for in paragraph 1 and have the products disposed of. Wine produced before 1 August 2009 may be offered or supplied for direct human consumption provided that it complies with the Union or national rules in force prior to that date.

2011/05/13
Committee: AGRI

Astrid LULLING

Proposal for a regulation - amending act
Article 1 - point 2

Regulation (EC) No 1234/2007
Article 112 k - paragraph 3

3. Member States may allow the experimental use of unauthorised oenological practices under conditions specified by the Commission by means of ~~delegated acts adopted pursuant to paragraph 4~~implementing acts.

2011/05/13
Committee: AGRI

Astrid LULLING

Proposal for a regulation - amending act
Article 1 - point 2

Regulation (EC) No 1234/2007
Article 112 i - paragraph 4

4. In order to ensure the correct and transparent application, the Commission may, by means of ~~delegated~~implementing acts, specify the conditions for the application of paragraphs 1, 2 and 3 as well as the conditions for the holding, circulation and use of the products obtained from the experimental practices as referred to in paragraph 3.

2011/05/13
Committee: AGRI

Astrid LULLING

Proposal for a regulation - amending act
Article 1 - point 2

Regulation (EC) No 1234/2007
Article 112 o - point i a (new)

(ia) authorise oenological practices in accordance with Article 112h(2);

2011/05/13
Committee: AGRI

Astrid LULLING

Proposal for a regulation - amending act
Article 1 - point 2

Regulation (EC) No 1234/2007
Article 112 o - point i b (new)

(ib) lay down administrative rules applicable to enrichment;

2011/05/13
Committee: AGRI

Astrid LULLING

Proposal for a regulation - amending act
Article 1 - point 2

Regulation (EC) No 1234/2007
Article 112 o - point i c (new)

(ic) lay down administrative rules applicable to acidification and deacidification;

2011/05/13
Committee: AGRI

Astrid LULLING

Proposal for a regulation - amending act
Article 1 - point 2

Regulation (EC) No 1234/2007
Article 112 o - point i d (new)

(id) lay down administrative rules applicable to the sweetening of wine;

2011/05/13
Committee: AGRI

Astrid LULLING

Proposal for a regulation - amending act
Article 1 - point 2

Regulation (EC) No 1234/2007
Article 112 o - point i e (new)

(ie) lay down rules on the national procedures concerning the withdrawal and destruction of wine products that do not comply with the requirements of this Regulation;

2011/05/13
Committee: AGRI

Astrid LULLING

Proposal for a regulation - amending act
Article 1 - point 2

Regulation (EC) No 1234/2007
Article 112 o - point i f (new)

(if) lay down administrative rules and general implementing measures in relation to the experimental use of unauthorised oenological practices in the Member States;

2011/05/13
Committee: AGRI

Astrid LULLING

Proposal for a regulation - amending act
Annex I

Regulation (EC) No 1234/2007
Annex XII a - Part II - point 1 - point c - indent 1

– the upper limit for the total alcoholic strength may reach up to 20 % volume for wines which have been produced without any enrichment from ~~certain~~the wine-growing ~~areas of the Union, to be determined by the Commission by means of delegated acts pursuant to Article 112e(1),~~zones C I, C II and CIII and the areas of zone B in which white wines with the following protected geographical indications may be produced: ‘Vin de pays de Franche-Comté’ and ‘Vin de pays du Val de Loire’;

2011/05/13
Committee: AGRI

Astrid LULLING

Proposal for a regulation - amending act
Annex I

Regulation (EC) No 1234/2007
Annex XII a - Part II - point 1 - point d - paragraph 2

‘Retsina’ shall be wine produced exclusively in the geographical territory of Greece using grape must treated with resin from the Aleppo pine. The use of Aleppo pine resin is permitted solely for the purpose of obtaining ‘Retsina’ wine under the conditions laid down in point A of Part III of Annex XIIc and in Greece's applicable provision.

2011/05/13
Committee: AGRI

Astrid LULLING

Proposal for a regulation - amending act
Annex I

Regulation (EC) No. 1234/2007
Annex I - Part II - point 17 a (new)

(17a) ‘Crémant’ ‘Crémant’ shall be white or ‘rosé’ quality sparkling wine with protected designations of origin or with a geographical indication of a third country produced under the following conditions: (a) the grapes are harvested manually; (b) the wine is made from must obtained by pressing whole or destemmed grapes. The quantity of must obtained does not exceed 100 litres for every150 kg of grapes; (c) the maximum sulphur dioxide content does not exceed 150 mg/l; (d) the sugar content is less than 50 g/l; (e) the wine was made sparkling by a second alcoholic fermentation in the bottle; (f) the wine stayed without interruption in contact with the lees for at least nine months in the same undertaking from the time when the cuvée was constituted; (g) the wine was separated from the lees by disgorging. The term ‘Crémant’ shall be indicated on labels of quality sparkling wines in combination with the name of the geographical unit underlying the demarcated area of the protected designation of origin or the geographical indication of a third country in question. Points (a), (e), (f) and (g) shall not apply to producers who own trademarks containing the term ‘crémant’ registered before 1 March 1986.

2011/05/13
Committee: AGRI

Astrid LULLING

Proposal for a regulation - amending act
Annex I

Regulation (EC) No 1234/2007
Annex XII c - Part I - Section D - paragraph 1

1. None of the processes referred to in Sections B and C, with the exception of the acidification and de-acidification of wines, shall be authorised unless carried out, under conditions to be determined by the Commission by means of delegated acts pursuant to Article 112e (1), at the time when the fresh grapes, grape must, grape must in fermentation or new wine still in fermentation are being turned into wine or into any other beverage intended for direct human consumption referred to in Article 1(1)(l) other than sparkling wine or aerated sparkling wine in the wine-growing zone where the fresh grapes used were harvested. The processes referred to in Sections B and C must be carried out in a single operation. However, Member States may permit some of those processes to be carried out in more than one operation for products other than wine where this improves the vinification of the products concerned. In such cases, the limits laid down in sections B and C shall apply to the whole operation concerned.

2011/05/13
Committee: AGRI

Astrid LULLING

Proposal for a regulation - amending act
Annex I

Regulation (EC) No 1234/2007
Annex XII c - Part II - Section C

C. ~~Blending of wines~~Coupage and blending of wines Definition of coupage 1. ‘Coupage’ shall mean the mixing of wines or musts of different origins, different vine varieties, different harvest years or different categories of wine or of must. 2. The following shall be regarded as different categories of wine or must: (a) red wine, white wine and the musts or wines suitable for yielding one of these categories of wine; (b) wines without a protected designation of origin or geographical indication, wines with a protected designation of origin (PDO) and wines with a protected geographical indication (PGI) as well as musts or wines suitable for yielding one of these categories of wine. For the purposes of this paragraph, rosé wine shall be regarded as red wine. 3. The following processes shall not be regarded as coupage: (a) enrichment by the addition of concentrated grape must or rectified concentrated grape must; (b) sweetening. General rules on blending and coupage A wine may be obtained by blending or coupage only where the constituents of that blending or coupage possess the required characteristics for obtaining wine and comply with this Regulation. Coupage of a non-PDO/PGI white wine with a non-PDO/PGI red wine cannot produce a rosé wine, except where the final product is intended for the preparation of a “cuvée” as defined in Annex III to this Regulation or intended for the production of semi-sparkling wines. Coupage of a grape must or a wine which has undergone the addition of Aleppo pine resin with a grape must or a wine which has not undergone that practice shall be prohibited. Unless otherwise decided in accordance with Article 43(2) TFEU pursuant to the international obligations of the Union, coupage of a wine originating in a third country with a Union wine and coupage between wines originating in third countries shall be prohibited in the Union.

2011/05/13
Committee: AGRI

Astrid LULLING

Proposal for a regulation - amending act
Annex 1

Regulation (EC) No 1234/2007
Annex XII c - Part II a (new)

Part IIa GENERAL PRINCIPLES AND DEFINITIONS FOR THE OENOLOGICAL PRACTICES A ALEPPO PINE RESIN 1. Aleppo pine resin may be used only to produce ‘retsina’ wine. This oenological practice may be carried out only: (a) in the geographical territory of Greece; (b) using grape must from grape varieties, areas of production and winemaking areas as specified in the Greek provisions in force on 31 December 1980; (c) by adding 1 000 grams or less of resin per hectolitre of the product used, before fermentation or, where the actual alcoholic strength by volume does not exceed one-third of the overall alcoholic strength by volume, during fermentation. 2. Greece shall notify the Commission in advance if it intends to amend the provisions referred to in point (b) of paragraph 1. If the Commission does not respond within two months of such notification, Greece may implement the planned amendments. B. PARTIAL DEALCOHOLISATION OF WINE The aim of this treatment is to produce a partially dealcoholised wine, by eliminating some of the alcohol (ethanol) in it using physical separation techniques. Partial dealcoholisation shall only be authorised under the following requirements: The wines treated must have no organoleptic faults and must be suitable for direct human consumption, Elimination of alcohol from the wine cannot be carried out if one of the enrichment operations laid down in Section A of part I was applied to one of the wine products used in the preparation of the wine in question, Reduction of the actual alcoholic strength by volume may not be more than 2 % vol. and the actual alcoholic strength by volume of the final product must comply with that defined in point (a) of paragraph 1 of part II of Annex IIa. The treatment is to be carried out under the responsibility of an oenologist or qualified technician, This treatment is to be recorded in the register referred to in Article 185c(2), The Member States may require this treatment to be notified to the competent authorities. C. THE MAXIMUM SULPHUR DIOXIDE CONTENT OF WINE PRODUCTS 1. WINES 1. The total sulphur dioxide content of wines, other than sparkling wines and liqueur wines, on their release to the market for direct human consumption, may not exceed: (a) 150 milligrams per litre for red wines; (b) 200 milligrams per litre for white and rosé wines. 2. Notwithstanding points (a) and (b) of paragraph 1, the maximum sulphur dioxide content shall be raised, as regards wines with a sugar content, expressed as the sum of glucose and fructose, of not less than five grams per litre, to: (a) 200 milligrams per litre for red wines; (b) 250 milligrams per litre for white and rosé wines. The Commission may adopt by means of delegated acts a list of wines with a sugar content, expressed as the sum of glucose and fructose, of not less than five grams per litre, for which the maximum sulphur dioxide content shall be raised to 300, 350 or 400 milligrams per litre. 3. Where climate conditions make this necessary, the Commission may decide by means of implementing acts that in certain wine-growing areas of the Union the Member States concerned may authorise an increase of a maximum of 50 milligrams per litre in the maximum total sulphur dioxide levels per litre referred to in paragraphs 1 and 2 for wines produced within their territory. 4. Member States may apply more restrictive provisions to wines produced within their territory. 2. LIQUEUR WINES The total sulphur dioxide content of liqueur wines, on their release to the market for direct human consumption, may not exceed: 150 mg/l where the sugar content is less than 5 g/l; 200 mg/l where the sugar content is not less than 5 g/l. 3. SPARKLING WINES 1. The total sulphur dioxide content of sparkling wines, on their release to the market for direct human consumption, may not exceed: (a) 185 mg/l for all categories of quality sparkling wine; and (b) 235 mg/l for other sparkling wines. 2. Where climate conditions make this necessary in certain wine-growing areas of the Union, the Member States concerned may authorise an increase of up to 40 mg/l in the maximum total sulphur dioxide content for the sparkling wines referred to in points (a) and (b) of paragraph 1 produced in their territory, provided that the wines covered by this authorisation are not sent outside the Member State in question. D. THE MAXIMUM VOLATILE ACID CONTENT OF WINES 1. The volatile acid content may not exceed: (a) 18 milliequivalents per litre for partially fermented grape must; (b) 18 milliequivalents per litre for white and rosé wines; or (c) 20 milliequivalents per litre for red wines. 2. The levels referred to in paragraph 1 shall apply: (a) to products from grapes harvested within the Union, at the production stage and at all stages of marketing; (b) to partially fermented grape must and wines originating in third countries, at all stages following their entry onto the geographical territory of the Union. 3. Derogations from paragraph 1 may be granted: (a) for certain wines with a protected designation of origin or a protected geographical indication: where they have been aged for a period of at least two years, or where they have been produced in accordance with particular methods; (b) for wines with a total alcoholic strength by volume of at least 13 % vol. The Member States must notify these derogations to the Commission, which must then inform the other Member States. E. LIMITS AND CONDITIONS FOR THE SWEETENING OF WINES 1. The sweetening of wine may be authorised only if carried out using one or more of the following products: (a) grape must; (b) concentrated grape must; (c) rectified concentrated grape must. The total alcoholic strength by volume of the wine in question may not be increased by more than 4 % vol. 2. The sweetening of imported wines intended for direct human consumption and bearing a geographical indication is forbidden within the territory of the Union. The sweetening of other imported wines shall be subject to the same conditions as wines produced in the Union. 3. The sweetening of a wine with a protected designation of origin may be authorised by a Member State only if it is carried out: (a) in accordance with the conditions and limits laid down in this Annex; (b) within the region in which the wine was produced or within an area in immediate proximity. The grape must and concentrated grape must referred to in paragraph 1 must originate in the same region as the wine for the sweetening of which it is used. 4. The sweetening of wines shall be authorised only at the production and wholesale stages. 5. In order to ensure a harmonised application of the provisions of this Section in all Member States, the Commission may lay down, by means of implementing acts, necessary administrative rules concerning the sweetening of wine.

2011/05/13
Committee: AGRI

22 Amendments of Astrid LULLING related to 2010/0354(COD)

ParlTrack - 2011-2024