RESOLUTION ECO 3/93

INTERNATIONAL STANDARDS OF THE LABELING OF WINE

THE GENERAL ASSEMBLY,

BASED ON THE PROPOSAL of Commission III, “ Vitiuinicultural Economies ”

TAKING INTO ACCOUNT the work of the Group of Experts, “ Wine Regulation and Quality Control ”,

CONSIDERING the importance of the international standard for the labeling of wines, principally in that its object is to facilitate international trade and to assure honest information to consumers,

CONSIDERING Economies Resolutions 1/9 2 and 2 /9 2 which were adopted at the 72nd OIV General Assembly and which concern, respectively, lot markings and definitions of recognized géographic indications and recognized appellations of origin,

CONSIDERING that it is therefore appropriate to adapt and to update the International Standard for the Labeling of Wines which was last modified at the 68th General Assemblp in 1988,

APPROVES the following:

2.2. Indication of Alcohol Content

The indication of acquired alcohol content in percent by volume of the product is mandatory in labeling with a tolerance of ± 0.5 % by volume; however, this tolerance is brought to 0.8 % bt volume for “ kept ” wines and “ wines under veil ”.

2.7. Identification of Lots

The indication of the lot number, that is, the indication that permits the identification of a definite quantity of a wine that has been produced and finished under similar conditions, is freely chosen by the business sector so that this indication may be clearly distinguished as such.

3.1.6. Type of Wine

Terms referring to sugar content are as follows:

• Dry, when the wine contains not more than 4 g/L of residual sugar or 9 g/L when the level of total acidity (expressed in grams of tartaric acid per liter) is not more than 2 g/L less than the level of residual sugar,
• Medium-dry, when wine contains more than the quantities specified in the first indent but not more than 12 g /L or 18 g /L when the total acidity is as indicated in the first indent above,
• Mellow or medium-sweet, when the wine contains more than the quantities specified in the second indent and not more than 45 g/L,
• Sweet, when the wine has a residual sugar content of not less than 45 g/L.