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Chapter IV. Production of Vine Planting Material

Article 8.

1.     Selection and varietal-pure mother plantations of rootstocks and scions are organized on state farms, as well as farms of physical and legal persons. Mother plantation are organized only on the basis of phytosanitarily healthy variety-pure seedlings included in the standard range of vine varieties.

2.     To obtain a bud-bearing material, a specially planted industrial vineyard may be used provided that it complies with the requirements set for mother plantations and guarantees after mass and phytosanitary selection the production of variety pure, healthy, virus-free, certified planting materials.

3.     A vineyard plot used for testing shall be precisely separated from other plots, included in the register and assigned the category of a mother plantation of scions.

4.     Only tested (selected) rootstock and grafting material are allowed for grafting.

5.     The right to produce engrafted seedlings is given only to an entrepreneur who possesses:

a)     his own mother plantations of vine rootstocks and scions or grafting materials received from the owner of such plantations;

b)     a nursery and the appropriately equipped grafting and stratification facilities and seedling storage warehouses;

c)     all necessary equipment and inventory;

6.     Technical and phytosanitary control over the production of vine mother plantations, grafting materials and engrafted seedlings is exercised by “Samtresti” according to the procedures established by the Ministry of Agriculture and Food of Georgia. (04.07.2002 No.1635).

Article 9.

1.     The delivery (sale) of seedlings is allowed only if accompanied by a certificate (certificate of compliance) of quality, varietal purity and health (04.07.2002 No.1635) and the appropriate label.

2.     The labeling, packing and transportation of seedlings is carried out in accordance with the state standard for seedling production and marketing.

3.     Imports and exports of planting materials are carried out pursuant to the Legislation of Georgia in force.

4.     Certification of vine grafting and planting materials is carried out according to the procedure set by the Ministry of Agriculture and Food of Georgia.

5.     Marketing of vine grafting and planting materials without certificates of compliance will bring liability as provided by the Legislation of Georgia. (04.07.2002 No.1635).

Chapter V. Vineyard Cultivation and Maintenance Terms

Article 10.

1.     Vineyards are divided into Amateur, Special and Industrial Vineyards. The basis for giving the right to cultivate an industrial vineyard is a Permit from “Samtresti” issued in accordance with an application submitted by natural or legal persons. (04.07.2002  No.1635).

Article 11.

The observance of the range determined with this Law is binding in major industrial regions, specific (04.07.2002  No.1635) zones and sub-zones.

Article 12.

1.     Cultivation of an industrial vineyard in Georgia is permitted only by using one or two-year old seedlings grafted on phylloxera-resistant rootstock.

2.     Scion-rooted (or that with non-rooted shoot) seedlings are used only for cultivation of phylloxera-resistant mother plantations or for scientific purposes.

Article 13.

1.     The yield per hectare of grapes designated for production of wines with denominations of origin is regulated in the defined zones and sub-zones.

2.     The limits of grape yield per hectare and norms for the recommended vine weight in the regulated yield are worked out by the appropriate Scientific and Research Institute and approved by the Ministry of Agriculture and Food of Georgia.

3.     The yield per hectare of grapes is not limited in zones producing table grapes, grape juices and mass-consumption wines.

4.     The observance of the regulations for application of nitrogenous, phosphate and potassium fertilizers in yielding vineyards is subject to control.

5.     Pest control in vineyards, as well as observance of the regulations for application of the allowed chemicals and fertilizers is carried out  in accordance with the legislation of Georgia.

6.     In the zones producing wines with denominations of origin, irrigation of vineyards is stopped one month before harvest. (04.07.2002 No.1635)

Chapter VI. Classification of Wines.

Identification of Products of the Winemaking Sector.

Oenological Practices.

Article 14.

1. The following classification of wines produced in Georgia is established by this Law:

a) According to Quality:

a.a.) Table Wines;

a.b.) Regional Wines;

a.c.) Premium Quality Wines With Denominations of Origin (DO) Produced in Specific Zones;

a.d.) Controlled Premium Quality Wines With Denominations of Origin (DOC) Produced in Specific Zones;

b) According to Type:

b.a.) Dry Wines;

b.b.) Semi-dry Wines;

b.c.) Semi-sweet Wines;

b.d.) Sweet Wines;

b.e.) Sparkling Wines;

b.f.) Carbonated Wines;

b.g.) Fortified Wines;

b.h.) Aromatized Wines;

c) According to color:

c.a.) White Wines;

c.b.) Rosy Wines;

c.c.) Red Wines.

2. The general rules and regulations for production of wines listed in clause 1 of this Article are established by this Law and the Ministry of Agriculture and Food of Georgia. (04.07.2002 No.1635).

Article 15.

1. The following processes are allowed in oenological practices:

       a)     Aeration; b)     Assemblage; c)     Agitation (barbotage); d)     Recasting; e)     Filling-up; f)      Cooling; g)     Pressing; h)     Distillation; i)  Fining; j)      Settling; k)     Aging; l)  Flavoring; m)   Fortification; n)     Degorgeage; o)     Tasting (Degustation); p)     Metal Elimination (Demetallization); q)     Sulfur Elimination (Desulfuration); r)      Fermentation; s)     Uniformization (Egalisation); t)      Extracting; u)     Blending; v)     Neutralizing;

        w)   Aeration (Saturation);  x)     Addition of sulfur (Sulfuration); y)     Tirage;  z)     Centrifugation;  aa)  Filtration (04.07.2002 No.1635).

3.     Application of the following materials and substances is allowed in oenological practices: (04.07.2002 No.1635).

a)     Ammonium sulfate, ammonium bisulfate; b)     New, dry and undiluted wine sediments;  c)     Bentonite;  d)     Sulfur anhydride; e)     Diammonium phosphate; f)      Diatomine; g)     Fish glue; h)     Egg albumin;  i)      Plant ash; j)      Phytin; k)     Potassium ferrocyanide;

l)      Thiamin hydrochloride; m)   Inert gases;  n)     Inert filter materials and agents;  o)     Ion-exchange resins; p)     Casein and potassium caseinate; q)     Potassium compounds (alganate, alginate, bicarbonate, bisulfite and metasulfite, carbonate, tartrate, bitartrate, neutral tartrate, pyrosulfite, sorbitol, Phytate);  r)      Kaolin; s)     Silicon Dioxide in form of gel or colloidal solution; t)      Acids (ascorbic, malic, citric, metatartaric, sorbic, tartaric); u)     Polymeric clarifying agents; v)     Askangel; w)   Lactic bacteria; x)     Edible gelatin;  y)     Pure yeast culture; z)     Tannin;

aa)  Ferment (enzyme) preparation; bb) Homogenous preparation of tartaric acid and calcium carbonate; cc)  Zeolite; dd) Animal albumin; ee)  Activated charcoal;ff)    Sand.

3. It is permitted:

a)     to deviate from the actual alcoholic content by volume limit within 0.5 percent by volume for all categories of wine;

b)     to use Mistelle only for production of fortified wine (04.07.2002 No.1635);

c)     to use piquette only for distillation or for the producer’s personal consumption.

d)     to dissolve materials and substances used in oenological practices in water if required for their production;

e)     to sell the processed or unprocessed wine materials produced from the standard range of vine varieties classification if they comply with the requirements of the standard;

4.     Wine that does not contain the minimum amount of alcohol defined for table wines, may be used for production of vinegar, distillation of alcohol or private consumption.

5.     The following is prohibited in oenological practice:

a)     production of wine designated for marketing from grapes harvested in industrial vineyards cultivated in violation of the requirements and rules provided by this Law;

b)     pressing of grapes, pulp and marc for industrial purposes exceeding the norms set in the normative and technical documentation;

c)     fermentation of grape juice and concentrated grape juice;

d)     production of wine from grape marc, sediments and raisins;

e)     use of fortified product intended for distillation for other industrial purposes;

f)      addition of water to grape products other than alcoholic beverages listed in Article 3 of this Law;

g)     addition of rectified ethyl or other spirits to table wines, wines with denominations of origin, sparkling and carbonated wines, except for brandy spirit in the liqueur designated for sparkling and carbonated wines; (04.07.2002 No.1635).

h)     addition of coloring and flavoring agents, as well as essences to a wine (except for aromatized wine);

i)      addition of sucrose to a wine at any stage of its production with the purpose of fermentation or to bring its mass sugar content to the required condition, except for liqueur designated for sparkling and carbonated wines, sugar syrup for blending and alcoholic beverages; (04.07.2002 No.1635).

j)      use of spirits other than aged spirits of wine brandy for brandy production;

k)     production of artificial wine by blends of sugar syrup (sucrose) solutions, glycerol, spirit, coloring agents, acids, essences and / or other substances;

l)      addition to wine products of substances which are not specified in Clause 2 of Article 15 of this Law.

Chapter VII. Production and Registration of Wines With Denominations of Origin

(04.07.2002 No.1635)

Article 16.

1. Deleted (04.07.2002 No. 1635);

2. Production of wines with denominations of origin is based upon the following main criteria: (04.07.2002 No. 1635);

a)     grape production in a specified zone; (04.07.2002 No. 1635)

b)     vine variety;

c)     agri-technical regulations of grape production;

d)     technological rules of wine production;

e)     natural alcoholic content limit;

f)      grape yield per 1 hectare; percentage of success per 1 hectare or per 1 ton.

g)     physico-chemical, microbiological and organoleptic characteristics.

3. Production of wines with denominations of origin is allowed only from vine varieties included in the standard range. (04.07.2002 No.1635)

Article 17.

1.   Each specific zone shall be strictly demarcated by vineyard or the aggregate thereof, as well as the factors (soil, climate, vineyard location, exposure, etc.) determining the quality of wines with denominations of origin produced in specific zones. (04.07.2002 No.1635).

2.     Specific zones and grape-growing regions are defined by the Scientific and Research Institute of Horticulture, Viticulture and Wine pursuant to the procedures established by the Ministry of Agriculture and Food of Georgia. They are approved by the Ministry of Agriculture and Food of Georgia.

3.     The existence of vine varieties not listed in the standard range shall be permitted in the specific zone for a period of five years from the registration of denominations of specific zones;

4.     If, after three years, the requirement set in Clause 2 of this Article applicable to production of wines with denominations of origin are not being observed, wines produced from grapes harvested in the zone shall not be given the status of wines with denominations of origin.

5.     If, five years after the registration of the specific zone, the requirement set in Clause 4 of this Article applicable to production of wines with denominations of origin are not being observed, wines made from such vineyards shall not be given the status of wines with denominations of origin. (04.07.2002 No.1635)

Article 18.

1.     Up to 15 percent of grapes or wine produced from standard vine varieties coming from another specific zone of the same zone may be used for production of wines with denominations of origin produced in specific zones.

2.   Notwithstanding the requirements fixed in Sub-clauses “a.j.” and “a.k.” of Article 3 of this Law, during the production of wines with denomination of origin, grape processing and wine production are allowed outside the boundaries of the specific zone but within the same viticulture zone, and wine bottling is permitted outside the given viticulture zone but within Georgia under the procedure established by the Ministry of Agriculture and Food of Georgia. (04.07.2002 No.1635)

Article 19.

1.     The registration of denominations of origin of premium quality wines produced in specific zones is carried out in the National Intellectual Property Center “Sakpatenti” in accordance with the Law of Georgia on “Denominations of Origin and Geographical Indications of Products.”

2.     State control and supervision over the production of wines with denominations of origin is carried out according to the procedures established by the Ministry of Agriculture and Food of Georgia. (04.07.2002 No. 1635)

Chapter VIII. Special Terms for Marketing

 and Downgrading of Wines With Denominations of Origin

Article 20.

1.     By January 1 of the year following the vintage, the Ministry of Agriculture and Food of Georgia inventories wines with denominations of origin at the place of their production and assesses their quality according to the established procedure.

2.     All natural and legal persons involved in any process of production and the marketing cycle of wines with denominations of origin are obliged to ensure the high quality of the certified wine with denominations of origin.

3.     Control over the production process and quality of certified wines with denominations of origin throughout the whole period of production and marketing of wines with denominations of origin is exerted in line with the Legislation of Georgia.

4.     In case the quality of wines with denominations of origin has deteriorated, they are subject to transfer to a lower category (downgrading) and are deprived of the right to be called wines with denominations of origin produced in specific zones. The procedure for transferring wines to a lower category (downgrading) is established by the Ministry of Agriculture and Food of Georgia (04.07.2002 No.1635)

Article 21.

Sale of the following wines with denominations of origin is permitted on the consumer market:

a) Dry and Fortified Wines – until August of the year following the vintage;

b) Semidry and semisweet wines – until January of the year following the vintage;

c) sparkling wines

    (c.a.)  Bottle-fermented – until the expiration of at least 9 months after the tirage;

    (c.b.) Reservoir-fermented – until the expiration of at least 6 months after the start of alcoholic fermentation.

d) Without a certificate;

e) Without indication of the category, brand, name and the vintage year of wines with denominations of origin in the accompanying documents.

f) Wines with denominations of origin – in bulk. (04.07.2002 No.1635)