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Chapter IX. Sparkling Wines
Article 22.
1. This Law defines
the following classification by quality for sparkling wines produced
on the territory of Georgia:
a) sparkling
wine;
b) premium
quality sparkling wine with denomination of origin produced in a
specific zone;
c) controlled
premium quality sparkling wine with denomination of origin produced
in a specific zone;
2. The Law
establishes the following requirements for sparkling wines produced
in Georgia determining their brand (type) according to the sugar
content:
a) Extra Dry –
sugar content does not exceed 3.0 g/dm3;
b) Dry – sugar
content is within 20 – 35 g/dm3;
c) Semidry –
sugar content is within 35 – 50 g/dm3;
d) Semisweet –
sugar content is within 50 – 80 g/dm3;
e) Sweet – sugar
content exceeds 80 g/dm3.
3. The
provisions of Articles 17, 18 and 19 of this Law apply to sparkling
wines with denominations of origin.
(04.07.2002 No.1635)
Article 23.
1. To produce the
necessary sparkling wine brand, the dosage may be added only:
a) During
sparkling wine production by the bottle-fermentation method – once
the degorgeage operation is completed;
b) During the
sparkling wine production by the reservoir-fermentation method –
upon completion of secondary fermentation in reservoir or during
direct bottling.
2. A sparkling wine
may contain carbon dioxide produced only as a result of secondary
fermentation, except for the case when the sparkling wine is
produced directly from the grape must.
Chapter X. Carbonated Wines
Article 24.
1. This Law
establishes the following requirements for the carbonated wine
produced in Georgia determining its brand according to the sugar
content:
a) Dry – sugar
content does not exceed 3.0 g/dm3;
b) Semidry –
sugar content is within 10 – 25 g/dm3;
c) Semisweet –
sugar content is within 30 – 80 g/dm3;
d) Sweet – sugar
content exceeds 80 g/dm3.
2. Only the dosage is
used in carbonated wine production as addition to blends designated
for carbonated wine or directly in the bottles during bottling of
carbonated wine.
3. The dosage
addition is not considered an operation to increase sugar content.
4. The dosage
addition shall not cause an increase of the total alcoholic content
by volume by more than 0.5 percent.
Chapter XI. Alcoholic Beverages of Grape Origin
Article 25.
1. This Law
establishes the following classification of alcoholic beverages of
grape origin produced on the territory of Georgia:
a) wine brandy;
b) grape vodka;
c) strong drink;
d) liqueur and
admixture.
2. With the purpose
of sweetening, coloring and flavoring of alcoholic beverages, the
use of sucrose, glucose, fructose, the concentrated grape must,
grape must, color (burnt sugar), natural oak extract, honey and
other natural flavorings is allowed in the process of production of
alcoholic beverages.
Article 26.
1. The alcoholic
content by volume of brandy wine materials (30.09.98. No.1604
sakanonmdeblo matsne No.2) shall not be less than 9.0% while its
titrable acidity – less than 5.0 g/dm3.
2. The content of
volatile acids in the brandy spirit shall not exceed 0.8 g./l. while
its methyl alcohol content – 1.5 g./l. (calculated as per water-free
spirit).
3. Only the
brandy wine material is allowed for distilling.
Article 27.
1. The following
categories of wine brandy are established according to quality:
a) ordinary brandy;
b) vintage
brandy;
c)
(Deleted) (04.07.2002 No.1635)
2. Ordinary
wine brandy is made from brandy spirits aged in oak barrels for a
period of three, four or five years. Three-year old brandy may also
be obtained from brandy spirit aged for three years on activated or
non-activated oak chips placed in an enamel tank. Vintage brandy is
produced from brandy spirits aged for at least 6 years.
(04.07.2002 No. 1635)
3. The following
groups of vintage brandy are defined according to the age of the
brandy spirit:
a) 1st
group – “Aged Brandy” produced from 6-7 year old brandy spirits;
b) 2nd
group – “Top Quality Aged Brandy” produced from 8-10 year old brandy
spirits;
c) 3rd
group – “Old Brandy” produced from 10-20 year old brandy spirits;
d) 4th
group – “Very Old Brandy” produced from brandy spirits a minimum of
20 years old.
4. In production
of the 1st group brandies, five-year old brandy spirit
may be used for blends in an amount of not more than 10%. In
production of the 2nd group brandies, six-year old brandy
spirit may be used for blends in an amount of not more than 10%. In
production of the 3rd group brandies, seven-year old
brandy spirit may be used for blends in an amount of not more than
10%. In production of the 4th group brandies, eight-year
old brandy spirit may be used for blends in an amount of not more
than 10%.
5.
Deleted (04.07.2002 No.1635).
Article 28.
Only wine spirit may
be used in production of grape vodka. The wine spirit may be
rectified or filtered in an activated carbon filter or obtained
through any other equivalent processing method that
provides selective strengthening of certain organoleptic features
characteristic of the spirit’s grape raw material.
(04.07.2002 No.1635)
Article 29.
1. The
preparation of hard liquor from wine is allowed only from spirits
obtained through wine distillation or secondary distillation of wine
raw spirit.
2. The
production of hard liquor from grape marc is allowed by using
spirits obtained through distillation of the fermented marc.
(04.07.2002 No.1635)
Article 30.
Dairy products,
fruits, wine (including aromatized wine) and wine spirit only may be
used for production of liqueurs of grape origin in addition to the
substances and products listed in Clause 2 of Article 25 of this
Law.
Chapter XII. Labeling
of Products
Article 31.
1. The label of a
product bottled in marketable bottles shall bear the following
mandatory information:
a) the name of
the product;
b) the nominal
volume;
c) the actual
alcoholic content by volume;
d) “Table Wine” –
in case of a table wine;
e) “Regional
Wine” – in case of regional wine;
f) Denomination
of Origin and the State Test Number – in case of DO and DOC wines;
g) “Georgian Wine”;
h) In case of
sparking, carbonated, fortified and aromatized wines, the words
“sparkling”, “carbonated”, “fortified” and “aromatized” shall be
added to the word “wine”;
i) The
producer’s name;
j) The
bottler’s name when the producer and the bottler are different
entities (04.07.2002 No.1635).
2. A brandy label
shall also indicate the average age of the spirits used in blending.
3. A carbonated wine
label shall be marked “carbonated wine”.
4. Sparkling wine
shall be labeled at the place of production. Using the words
“Champagne” and “Produced by the Champagne Method” on any marking of
sparkling wine (labels, boxes, documents, etc.) is prohibited.
5. The notation
“Produced in Georgia” shall be on the label of production designated
for export.
Article 32.
The product’s body
label, back label and neck label may indicate:
a) The color of
the product;
b) The vine
variety or vine variety name if the product (wine, brandy, etc.) has
been prepared by use of at least 85 percent of the indicated vine
variety or varieties;
c) The vintage
year if the wine has been produced from at least 85 percent of
grapes harvested in the indicated year.
d) The
traditional name of the product if it exists and is used in its
production zone and the synonym of the main raw material (grape) if
it is traditional for the given zone.
e) The
sugar content of the product, g/dm3
(04.07.2002 No.1635).
f) Quality
control registration number (for brand products) given to the
product by the Ministry of Agriculture and Food of Georgia;
g) The
amount of bottled products with denominations of origin;
(04.07.2002 No.1635).
h) Details
concerning the production method, color, ingredients contained, etc.
that are regulated by the pre-defined technological manual for
production of the given product.
i) Information
on:
i.a.) the producer
and dealers engaged in marketing of the product;
i.b.) The natural and
technological conditions of production of the main raw material
(grapes, spirit, etc.) from which the product is made;
i.c.) Deleted.
(04.07.2002 No.1635)
i.d.) Prizes awarded
to the product;
i.e.) The producers
or a group (union) of sellers (distributors) connected with the
producer, if such information contributes to increasing the
product’s prestige;
i.f.) A historical
place (monument) in the production zone.
3. Production
designated for export may contain additional or special information
in accordance with the legislation of the importing country or at
the request of the importing person.
Article 33.
1. Information on
the label of a wine and grape alcoholic beverage produced in
Georgia shall be in Georgian or in a foreign language and in
Georgian;
2. At the
importer’s request, two foreign languages may be used together with
Georgian to indicate the product’s name only.
(04.07.2002 No.1635).
Article 331
The Ministry of
Agriculture and Food of Georgia establishes procedures for control
of labeling. (04.07.2002 No.1635)
Chapter XII1. Certification of Grape Products
Article 332.
Mandatory
certification of grape products, being homogenous products, is
organized by the Ministry of Agriculture and Food of Georgia
according to the procedure set by legislation. Coordination of these
activities falls within the competence of the Department for
Standardization, Metrology and Certification of Georgia.
Chapter XII2. Export and Import
Article 333.
1. In accordance
with the procedure established by the Ministry of Agriculture and
Food of Georgia, “Samtresti” issues certificates of origin for
products designated for export.
2. Only bottled
wines with denominations of origin may be exported.
Article 334.
1. A grape product
may only be imported if:
a) It does not
contain substances hazardous to health;
b) It does not
require additional processing and is for direct consumption;
c) Its production
procedure and composition comply with the requirements established
by the Legislation of Georgia.
3. Each
consignment of grape products is subject to certification except for
products imported from countries whose certificates are recognized
by Georgia under international agreements.
Chapter XII3. Recording and Reporting
Article 335.
1. Recording and
reporting of technological processes related to the production and
storage of commodities is compulsory for entrepreneurs engaged in
the viticulture and winemaking sector.
2. Recording of
technological processes requires the following information:
a) Records on the
vineyard, grape harvest data and average yield per 1 hectare in the
viticulture sector;
b) The quantity
of grapes to be produced, the variety and place of production, as
well as the name, quantity, physico-chemical characteristics and
turnover of the processed products in the winemaking sector.
3. The reporting
includes information on:
a) production and
sale of vine grafting materials and engrafted seedlings;
b) Vineyard
location, area and varieties;
c) grape
processing;
d) production and
turnover of products.
4. The procedure
and form for recording and reporting of technological processes
related to the production and storage of commodities in the
viticulture and winemaking sector are fixed by the Ministry of
Agriculture and Food of Georgia.
5. Violation of the
recording and reporting procedures for technological processes
related to the production and storage of commodities in the
viticulture and winemaking sector involves responsibility under the
Legislation of Georgia.
Chapter XII4. Transitional Provisions
Article 336.
1. The Ministry
of Agriculture and Food of Georgia is to issue the following
normative acts by December 31, 2002:
a) “On the
Procedure for Adding to the Standard Range of Vine Varieties”;
b) “On the
Procedure for Technological and Phytosanitary Control Over Vine
Mother Plants, Grafting Materials and Engrafted Seedlings”;
c) “On the
Procedure for Certification of Vine Grafting Materials and Engrafted
Seedlings”;
d) Statute on
“General Rules and Regulations for Grape Wine Production”;
e) “On the
Procedure for Establishing Specific Viticulture Zones and
Grape-growing Regions”;
f) “On the
Procedure for State Control Over the production of Wines With
Denominations of Origin”;
g) “On the
Procedure for Downgrading the Wine Quality”;
h) “On the
Procedure for Labeling Control”;
i) Statute on
“Certification System of Alcoholic Beverages”;
j) Statute on
“Certification Procedure of Alcoholic Beverages”;
k) “On the
Procedure for Accreditation of Testing Laboratories”;
l) “On the
Procedure for Issuance of Certificates of Origin”;
m) Statute on
“Recording of Technological Processes”;
n) Statute on
“The Procedure for Mandatory Reporting on Production and Marketing
Related Activities in Viticulture and Winemaking Sector”;
o) “On the
Procedure for Delivery of Grapes from Specific Zones for Producing
Wines With Denomination of Origin.”
2. Clause 2 of
Article 6, Clause 5 of Article 9, Clause 1 of Article 333
and Clause 5 of Article 335 come into effect as of
January 1, 2003.
3. Legal
relations connected with denominations of origin, boundaries of
specific zones and vine varieties planted in these zones of Georgian
wines: “Tsinandali”, “Teliani”, “Napareuli”, “Vazisubani”, “Mukuzani”,
“Akhasheni”, “Gurjaani”, “Kardenakhi”, “Tibaani”, “Kindzmarauli”, “Manavi”,
“Khvanchkara”, “Tvishi”, “Kvareli”, “Atenuri”, “Sviri” and “Kotekhi”
shall be regulated before January 1, 2007 subject to Presidential
Instruction No.88 dated February 28, 2002 “On Measures Connected
With Enactment of the Law of Georgia ‘On Denominations of Origin and
Geographical Indications of Products.’” (04.07.2002 No.1635)
Chapter XIII.
Concluding Provisions
Article 34.
This Law goes into
force on its publication.
Tbilisi, Georgia
June 12, 1998
Translated By
Nutsa Amirejibi
October 3, 2003
Edited by Don Van
Atta
October 8, 2003
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