#52026XC02136Amendment to Tejo Wine Geographical Indication Standards
AI-generated summary for informational purposes only. Not legal advice. See the original source for the authoritative text.
This amendment changes how 'Tejo' PGI wines are produced and marketed. It reduces the minimum alcohol strength required for wines and updates labeling criteria for light wines, impacting winemakers in Portugal and their production practices. Winemakers need to adapt to new alcohol content requirements and partial de-alcoholization permissions, ensuring compliance with updated production standards.
AI-generated summary. May contain errors. Refer to official sources for legal decisions.
Key Changes
- Reduction of minimum natural alcoholic strength for 'Tejo' PGI wines
- Update of labeling requirements for 'Leve' [Light] designation
- Permission for partial de-alcoholization
Obligations
What this law requires
Ensure musts intended for 'Tejo' PGI wines in the 'wine' category have a minimum natural alcoholic strength by volume of 10.5%
Ensure wines entitled to 'Tejo' PGI in the 'wine' category have a minimum actual alcoholic strength by volume of 10.5%
For wines labeled with the 'Leve' [Light] designation, ensure minimum natural alcoholic strength of 10.5%, minimum actual alcoholic strength of 7.5%, maximum actual alcoholic strength of 10.5%, and total acidity of not less than 4 g/l expressed as tartaric acid
Ensure sparkling wines produced using tank fermentation method have total acidity of not less than 4 g/l, expressed as tartaric acid
Ensure sparkling wines produced using traditional bottle fermentation method have a minimum actual alcoholic strength by volume of 10.5%