#EFIC1301529AOrder of July 11, 2013, on Volatile Acidity Limits in Certain Wines with Protected Designations
AI-generated summary for informational purposes only. Not legal advice. See the original source for the authoritative text.
This law sets limits on the amount of volatile acidity allowed in certain wines with specific designations of origin, affecting producers who have to ensure their wines do not exceed these limits. Producers need to monitor their wine's chemical composition closely to comply.
AI-generated summary. May contain errors. Refer to official sources for legal decisions.
Key Changes
- Sets maximum volatile acidity for certain wines with controlled designations of origin.
- Establishes a specific limit for wines with protected geographical indications.
- Requires wine producers to monitor acidity levels to comply with new standards.
Obligations
What this law requires
Wine producers must ensure volatile acidity in Barsac wines does not exceed 25 milliequivalents per liter
Wine producers must ensure volatile acidity in Sauternes wines does not exceed 25 milliequivalents per liter
Wine producers must ensure volatile acidity in Monbazillac wines with 'sélection de grains nobles' mention does not exceed 30 milliequivalents per liter
Wine producers must ensure volatile acidity in Haut-Montravel wines does not exceed 30 milliequivalents per liter
Wine producers must ensure volatile acidity in Condrieu wines does not exceed 30 milliequivalents per liter