Article 4 Production processes and methods of analysis for aromatised wine productsE1

Aromatised wine products shall be produced in accordance with the requirements, restrictions and descriptions laid down in Annexes I and II.

The F1Secretary of State may make regulations concerning the establishment of authorised production processes for obtaining aromatised wine products, taking into account consumers’ expectations.

In establishing the authorised production processes referred to in the first subparagraph, the F2Secretary of State shall take into account the production processes recommended and published by the OIV.

The F3Secretary of State may, by regulations, specify the methods of analysis for determining the composition of aromatised wine products. Those methods shall be based on any relevant methods recommended and published by the OIV, unless they would be ineffective or inappropriate in view of the objective pursued. F4...

F5...

The oenological practices and restrictions laid down in F6accordance with Articles 74, 75(4) and 80 of Regulation (EU) No 1308/2013 paragraphs A to D of Part 1 of Annex 8 to Regulation (EU) No 1308/2013 and Commission Delegated Regulation (EU) 2019/934 supplementing Regulation (EU) No 1308/2013 of the European Parliament and of the Council as regards wine-growing areas where the alcoholic strength may be increased, authorised oenological practices and restrictions applicable to the production and conservation of grapevine products, the minimum percentage of alcohol for by-products and their disposal, and publication of OIV files shall apply to the grapevine products used in the production of aromatised wine products.