HTML PUBLIC "-//W3C//DTD HTML 4.01 Transitional//EN"L 71/42
EN
Official Journal of the European Union
9.3.2012
COMMISSION IMPLEMENTING REGULATION (EU) No 203/2012
of 8 March 2012
amending Regulation (EC) No 889/2008 laying down detailed rules for the implementation of
Council Regulation (EC) No 834/2007, as regards detailed rules on organic wine
THE EUROPEAN COMMISSION,
under Commission Regulation (EC) No 606/2009 of
10 July 2009 laying down certain detailed rules for
implementing Council Regulation (EC) No 479/2008 as
Having regard to the Treaty on the Functioning of the European
regards the categories of grapevine products, oenological
Union,
practices and the applicable restrictions ( 5 ), are derived
from raw materials of agricultural origin. In such case
the raw materials may be available on the market in
Having regard to Council Regulation (EC) No 834/2007 of
organic form. In order to encourage the development
28 June 2007 on organic production and labelling of organic
of their demand on the market, preference should be
products and repealing Regulation (EEC) No 2092/91 ( 1 ), and in
given to the use of additives and processing aids
particular the second subparagraph of Article 19(3), Articles
derived from organically farmed raw materials.
21(2), 22(1), 38(a), and Article 40 thereof,
(5) Practices
and
techniques
for
the
production
of
wine
are
Whereas:
established on the level of the Union in Regulation (EC)

No 1234/2007 and its implementing rules as laid down
in Regulation (EC) No 606/2009 and in Commission
Regulation (EC) No 607/2009 of 14 July 2009 laying
(1) Regulation
(EC)
No
834/2007
and
in
particular
Chapter
down certain detailed rules for the implementation of
4 of Title III thereof lays down basic requirements with
Council Regulation (EC) No 479/2008 as regards
regard to organic production of processed food. The
protected designations of origin and geographical indi
detailed rules for the implementation of those basic
cations, traditional terms, labelling and presentation of
requirements have been established by Commission
certain wine sector products (
Regulation (EC) No 889/2008 of 5 September 2008

6 ). Using those practices
and techniques in organic wine-making may not be in
laying down detailed rules for the implementation of
line with the objectives and principles fixed in Regulation
Council Regulation (EC) No 834/2007 on organic
(EC) No 834/2007, and in particular with the specific
production and labelling of organic products with
principles applicable to the processing of organic food,
regard to organic production, labelling and control ( 2 ).
mentioned in Article 6 of Regulation (EC) No 834/2007.
Therefore specific restrictions and limitations should be
set up for certain oenological practices and processes.
(2) Specific
provisions
for
the
production
of
organic
wine
should be laid down in Regulation (EC) No 889/2008.
Those provisions should apply to the products of the
(6) Certain
other
practices
which
are
widely
used
in
food
wine sector as referred to in Council Regulation (EC)
processing are also available for wine-making and may
No 1234/2007 of 22 October 2007 establishing a
also have some effect on certain essential characteristics
common organisation of agricultural markets and on
of the organic products and hence on their true nature,
specific provisions for certain agricultural products
but at present no alternative techniques are available to
(Single CMO Regulation) ( 3 ).
replace them. This applies to heat treatments, filtration,
reverse osmosis and the use of ion exchange resins. As a
consequence those practices should be available to
(3) The
processing
of
organic
wine
requires
the
use
of
organic wine-makers, but their use should be restricted.
certain products and substances as additives or
A possibility for re-examination of heat treatment, ion
processing aids under well-defined conditions. For that
exchange resins and reverse osmosis should be foreseen
purpose and on the basis of recommendations of the
in due time.
Union-wide study on ‘Organic viticulture and wine-
making: development of environment and consumer
friendly technologies for organic wine quality
(7) Oenological
practices
and
processes
which
might
be
improvement and scientifically based legislative
misleading regarding the true nature of the organic
framework’ (also known as ‘Orwine’) ( 4 ) the use of such
products should be excluded in the making of organic
products and substances should be allowed in accordance
wine. This applies to the concentration by cooling, the
with Article 21 of Regulation (EC) No 834/2007.
dealcoholisation, the elimination of sulphur dioxide by
physical process, electrodialyses and the use of cation
exchangers as those oenological practices do significantly
(4) Certain
products
and
substances,
which
are
used
as
modify the composition of the product to the point that
additives and processing aids for oenological practices
they may be misleading as to the true nature of organic
wine. For the same purposes, use or addition of certain
substances might be also misleading regarding the true
( 1 ) OJ L 189, 20.7.2007, p. 1.
( 2 ) OJ L 250, 18.9.2008, p. 1.
( 3 ) OJ L 299, 16.11.2007, p. 1.
( 5 ) OJ L 193, 24.7.2009, p. 1.
( 4 ) http://www.orwine.org/default.asp?scheda=263
( 6 ) OJ L 193, 24.7.2009, p. 60.

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EN
9.3.2012 Official
Journal
of
the
European
Union L
71/43
nature of the organic wine. It is therefore appropriate to
(12) The
measures
provided
for
in
this
Regulation
are
in
lay down that such substances should not be used or
accordance with the opinion of the Regulatory
added under the organic oenological practices and
Committee on Organic Production,
treatment processing.
HAS ADOPTED THIS REGULATION:
(8) Regarding
more
specifically
sulphites,
the
results
of
the
Orwine study have shown that a reduction in the level of
sulphur dioxides in wines made from organic grapes is
Article 1
already achieved by organic producers of wine in the
Regulation (EC) No 889/2008 is amended as follows:
Union, as compared to the maximum sulphur dioxide
content which is authorised for non-organic wines.
Therefore it is appropriate to fix a maximum sulphur
(1) Title II is amended as follows:
content specific to organic wines, which should be
lower than the level authorised in non-organic wines.
The necessary quantities of sulphur dioxide depend on
(a) in Article 27(1), the introductory phrase is replaced by
the various categories of wines and also on certain
the following:
intrinsic characteristics of the wine, notably its content
in sugar, which should be considered when laying down
the maximum levels of sulphur dioxides content specific
‘For the purposes of Article 19(2)(b) of Regulation (EC)
to organic wines. However, extreme weather conditions
No 834/2007, only the following substances can be
may provoke difficulties in certain wine-growing areas
used in the processing of organic food, with the
which make it necessary to use supplementary amounts
exception of products of the wine sector, for which
of sulphites in the preparation of wine to achieve stability
the provisions of Chapter 3a shall apply:’;
of the final product of that year. It should therefore be
allowed to increase the maximum sulphur dioxide
content when such conditions are met.
(b) a new Chapter 3a is inserted:

‘CHAPTER 3a
(9)
Wine is a product with a long shelf-life and some wines
are stored traditionally for several years in barrels or
Specific rules for the making of wine
tanks before being placed on the market. Under the
Article 29b
conditions of Council Regulation (EEC) No 2092/91 of
24 June 1991 on organic production of agricultural
Scope
products and indications referring thereto on agricultural
products and foodstuffs (
1. This
Chapter
lays
down
specific
rules
for
the

1 ) and for a limited period in
accordance with Regulation (EC) No 889/2008, the
organic production of the products of the wine sector
marketing of such wines by maintaining the labelling
as referred to in Article 1(1)(l) of Council Regulation
requirements under that Regulation should be allowed
(EC) No 1234/2007 (*).
until stocks are exhausted.
2. Commission
Regulations
(EC)
No
606/2009
(**)
and (EC) No 607/2009 (***) shall apply, save as
(10) Some
of
the
stored
wines
were
already
produced
by
a
explicitly provided otherwise in this Chapter.
wine-making process which already complies with the
rules on the production of organic wine provided for
by this Regulation. Where this can be proven, the use
Article 29c
of the Community organic production logo as referred to
in Article 25(1) of Regulation (EC) No 834/2007, called
Use of certain products and substances
from 1 July 2010 the ‘Organic logo of the EU’, should be
1. For the purposes of Article 19(2)(a) of Regulation
authorised, to allow for fair comparison and competition
(EC) No 834/2007, products of the wine sector shall be
between organic wines produced before and after the
produced from organic raw material.
entry into force of this Regulation. If this is not the
case, the wine should be labelled exclusively as ‘wine
made from organic grapes’, without bearing the organic
2. For
the
purposes
of
Article
19(2)(b)
of
Regulation
logo of the EU, provided that the wine is produced in
(EC) No 834/2007, only products and substances listed
accordance with Regulation (EEC) No 2092/91 and
in Annex VIIIa to this Regulation can be used for the
Regulation (EC) No 889/2008 before its amendment by
making of products of the wine sector, including during
this Regulation.
the processes and oenological practices, subject to the
conditions and restrictions laid down in Regulation (EC)
No 1234/2007 and Regulation (EC) No 606/2009 and
(11) Regulation (EC) No 889/2008 should therefore be
in particular in Annex I A to that Regulation.
amended accordingly.
3. Products
and
substances
listed
in
Annex
VIIIa
to
( 1 ) OJ L 198, 22.7.1991, p. 1. Regulation (EEC) No 2092/91 has been
repealed and replaced by Regulation (EC) No 834/2007 as from
this Regulation and marked with an asterisk, derived
1 January 2009.
from organic raw material, shall be used if available.

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L 71/44
EN
Official Journal of the European Union
9.3.2012
Article 29d
(c) reverse osmosis according to point (b) of Section
B.1 of Annex XVa to Regulation (EC) No
Oenological practices and restrictions
1234/2007.
1. Without prejudice to Article 29c and to specific
prohibitions and restrictions provided for in paragraphs
5. Any
amendment
introduced
after
1
August
2010,
2 to 5 of this Article, only oenological practices,
as regards the oenological practice, processes and
processes and treatments, including the restrictions
treatments provided for in Regulation (EC) No
provided for in Article 120c and 120d of Regulation
1234/2007 or Regulation (EC) No 606/2009, may be
(EC) No 1234/2007 and in Articles 3, 5 to 9 and 11 to
applicable in the organic production of wine only after
14 of Regulation (EC) No 606/2009 and in their
the adoption of the measures necessary for the imple
Annexes, used before 1 August 2010 are permitted.
mentation of the production rules provided for in
Article 19(3) of Regulation (EC) No 834/2007 and, if
required, an evaluation process according to Article 21
2. The
use
of
the
following
oenological
practices,
of that Regulation.
processes and treatments is prohibited:
___________
(a) partial concentration through cooling according to
(*) OJ L 299, 16.11.2007, p. 1.
point (c) of Section B.1 of Annex XVa to Regulation
(**) OJ L 193, 24.7.2009, p. 1.
(EC) No 1234/2007;
(***) OJ L 193, 24.7.2009, p. 60.’;
(b) elimination of sulphur dioxide by physical processes
(c) Article 47 is amended as follows:
according to point 8 of Annex I A to Regulation
(EC) No 606/2009;
(i) in the first paragraph, the following point (e) is
added:
(c) electrodialysis treatment to ensure the tartaric
stabilisation of the wine according to point 36 of
‘(e) the use of sulphur dioxide up to the maximum
Annex I A to Regulation (EC) No 606/2009;
content to be fixed in accordance with the
Annex I B to Regulation (EC) No 606/2009 if
the exceptional climatic conditions of a given
(d) partial dealcoholisation of wine according to point
harvest year deteriorate the sanitary status of
40 of Annex I A to Regulation (EC) No 606/2009;
organic grapes in a specific geographical area
because of severe bacterial attacks or fungal
(e) treatment with cation exchangers to ensure the
attacks, which oblige the winemaker to use
tartaric stabilisation of the wine according to point
more sulphur dioxide than in previous years
43 of Annex I A to Regulation (EC) No 606/2009.
to obtain a comparable final product.’;
3. The
use
of
the
following
oenological
practices,
(ii) the second paragraph is replaced by the following:
processes and treatments is permitted under the
following conditions:
‘Upon approval by the competent authority, the
individual operators shall keep documentary
evidence of the use of the above exceptions.
(a) for heat treatments according to point 2 of Annex I
Member States shall inform each other and the
A to Regulation (EC) No 606/2009, the temperature
Commission on the exceptions they have granted
shall not exceed 70 °C;
under points (c) and (e) of the first paragraph.’;
(b) for centrifuging and filtration with or without an
(2) Title V is amended as follows:
inert filtering agent according to point 3 of Annex
I A to Regulation (EC) No 606/2009, the size of the
pores shall be not smaller than 0,2 micrometer.
(a) in Article 94(1), the following point (d) is added:
‘(d) within one month from their approval, the
4. The
use
of
the
following
oenological
practices,
exceptions granted by the Member States under
processes and treatments shall be re-examined by the
points (c) and (e) of the first paragraph of
Commission before 1 August 2015 with a view to
Article 47.’;
phase out or to further restrict those practices:
(b) in Article 95, paragraph 10a is replaced by the
(a) heat treatments as referred to in point 2 of Annex I
following:
A to Regulation (EC) No 606/2009;
‘10a. As
regards
products
of
the
wine
sector,
the
(b) use of ion exchange resins as referred to in point 20
transitional period referred to in paragraph 8 shall
of Annex I A to Regulation (EC) No 606/2009;
expire on 31 July 2012.

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EN
9.3.2012 Official
Journal
of
the
European
Union L
71/45
Stocks of wines produced until 31 July 2012 in
(c) where the evidence referred to in point (b) of this
accordance with either Regulation (EEC) No 2092/91
paragraph is not available, such wine may be
or Regulation (EC) No 834/2007 may continue to be
labelled as “wine made from organic grapes”,
brought on the market until stocks are exhausted, and
provided that it complies with the requirements of
subject to the following labelling requirements:
this Regulation except those provided for in Chapter
3a of Title II thereof;
(a) the Community organic production logo as referred
to in Article 25(1) of Regulation (EC) No 834/2007,
(d) wine labelled as “wine made from organic grapes”
called from 1 July 2010 the “Organic logo of the
cannot bear the “Organic logo of the EU”.’;
EU” may be used provided that the wine-making
process complies with Chapter 3a of Title II of
(3) a new Annex VIIIa is inserted, the text of which is set out in
this Regulation;
the Annex to this Regulation.
(b) operators using “Organic logo of the EU” shall keep
Article 2
recorded evidence, for a period of at least five years
This Regulation shall enter into force on the third day following
after they placed on the market that wine obtained
its publication in the Official Journal of the European Union.
from organic grapes, including of the corresponding
quantities of wine in litres, per wine category and
per year;
It shall apply from 1 August 2012.
This Regulation shall be binding in its entirety and directly applicable in all Member States.
Done at Brussels, 8 March 2012.
For the Commission
The President
José Manuel BARROSO

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L 71/46
ANNEX
‘ANNEX VIIIa
Products and substances authorised for use or addition in organic products of the wine sector referred to in Article 29c
EN
Type of treatment in accordance with Annex I A to

Regulation (EC) No 606/2009
Name of products or substances
Specific conditions, restrictions within the limits and conditions set out in Regulation (EC) No 1234/2007 and Regulation (EC)
No 606/2009
Point 1: Use for aeration or oxygenation —
Air
— Gaseous oxygen
Point 3: Centrifuging and filtration —
Perlite
Use only as an inert filtering agent
— Cellulose
— Diatomeceous earth
Point 4: Use in order to create an inert — Nitrogen
Off
atmosphere and to handle the product — Carbon dioxide
icial
shielded from the air
— Argon
Jour
Points 5, 15 and 21: Use —
Yeasts
(1 )
nal
of
Point 6: Use —
Di-ammonium
phosphate
the
— Thiamine hydrochloride
European
Point 7: Use —
Sulphur
dioxide
(a) The maximum sulphur dioxide content shall not exceed 100 milligrams per litre for red wines as referred to
— Potassium bisulphite or potassium
in point 1(a) of Part A of Annex I B to Regulation (EC) No 606/2009 and with a residual sugar level lower
metabisulphite
than 2 grams per litre;
Union
(b) The maximum sulphur dioxide content shall not exceed 150 milligrams per litre for white and rosé wines as
referred to in point 1(b) of Part A of Annex I B to Regulation (EC) No 606/2009 and with a residual sugar
level lower than 2 grams per litre;
(c) For all other wines, the maximum sulphur dioxide content applied in accordance with Annex I B to
Regulation (EC) No 606/2009 on 1 August 2010, shall be reduced by 30 milligrams per litre.
Point 9: Use —
Charcoal
for
oenological
use
Point 10: Clarification —
Edible
gelatine
(2 )
— Plant proteins from wheat or peas (2 )
— Isinglass (2 )
— Egg white albumin (2 )
— Tannins (2 )
— Casein
— Potassium caseinate
9.3.2012
— Silicon dioxide
— Bentonite
— Pectolytic enzymes

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9.3.2012 Off
Type of treatment in accordance with Annex I A to
Regulation (EC) No 606/2009
Name of products or substances
Specific conditions, restrictions within the limits and conditions set out in Regulation (EC) No 1234/2007 and Regulation (EC)
No 606/2009
Point 12: Use for acidification purposes —
Lactic
acid
— L(+)Tartaric acid
Point 13: Use for deacidification purposes —
L(+)Tartaric
acid
— Calcium carbonate
EN
— Neutral potassium tartrate

— Potassium bicarbonate
Point 14: Addition —
Aleppo
pine
resin
Point 17: Use —
Lactic
bacteria
Point 19: Addition —
L-Ascorbic
acid
Point 22: Use for bubbling —
Nitrogen
icial
Point 23: Addition —
Carbon
dioxide
Jour
Point 24: Addition for wine stabilisation — Citric acid
purposes
nal
of
Point 25: Addition —
Tannins
(2 )
the
European
Point 27: Addition —
Meta-tartaric
acid
Point 28: Use —
Acacia
gum
(2 ) (= gum arabic)
Union
Point 30: Use —
Potassium
bitartrate
Point 31: Use —
Cupric
citrate
Point 31: Use —
Copper
sulphate Authorised
until
31
July
2015
Point 38: Use —
Oak
chips
Point 39: Use —
Potassium
alginate
Type of treatment in accordance with Annex — Calcium sulphate
Only for “vino generoso” or “vino generoso de licor”
III, point A(2)(b) to Regulation (EC) No
606/2009
(1 ) For the individual yeast strains: if available, derived from organic raw material.
(2 ) Derived from organic raw material if available.’
L
71/47

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