S.L. 436.5 Art. 10Production protocols.

(1) In the production protocols of DOK wines, which are proposed by the interested parties and approved by the Director, the following elements must be established:

(i) the Denomination of Origin, the possible subregions and the different typology of wines;

(ii) the delimitation of the production region of the grapes; areas which are not particularly dedicated to quality are excluded; such exclusions shall be verified by the Unit;

(iii) the production conditions and in particular the natural characteristics of the environment, including the climate, the soil, the orientation, the altitude, and the exposure;

(iv) the ampelographic scope including the vine varieties making up the various wine typologies and their percentage use;

(v) the minimum vine density and the training forms, pruning systems, the prohibition of an elevated production;

(vi) the maximum yield expressed in wine per hectare, based on the quantitative and qualitative results of the preceding five years. The limits of yield in wine per hectare may be differentiated by variety, subregion and fractions. The Director may, on the basis of controls carried out by the Unit and with the advice of the Wine Regulation Board, decrease or increase the maximum yield by a maximum of 20%, depending on the characteristics of the wine year or to create equilibrium in the market;

(vii) the minimum natural alcoholic content of grapes at harvesting, expressed in volume per volume. This shall be based on the results of the previous five years and shall be distinct for each vine variety and subregion concerned. This value shall be in accordance with European Union norms regarding community vitcultural zones with regards to QWPSR. Within the same region, the above natural alcoholic content has to be progressively higher for DOK wines with respect to I{T wines. In respect of Council Regulation (EC) 1493/99 and acting on a report to be drawn up by the Unit taking into consideration the evolution of the climatic conditions of the region and with the advice of the Wine Regulation Board, the Director may modify on an annual basis the value of the minimum natural alcoholic content of grapes that qualify for the production of DOK wines;

(viii) the vinification protocols including: the region of vinification, the region of bottling, for the various typologies; the methods of grape processing, the eventual date on which it is put on the market, the limits to any oenological practices that are allowed by Community and national regulations (enrichment, acidification, etc.);

(ix) the physical-chemical and organoleptic characteristics of the wine, including the minimum alcoholic content in volume per volume of the various wine typologies at consumption;

(x) details and modalities for the possibility of a minimal period of aging in wooden barrels and maturation in the bottle;

(xi) any particular norms for the designation and presentation like optional mentions, referrals to a locality, character size and positioning on the label, the use of the vintage year on the label and the rules for it’s maintenance in case of blending of wines from different vintages;

(xii) any particular norms with respect to those in force for the packaging including nominal volumes, type of recipients, closure systems.

(2) The Director may establish further elements to be included in the protocols on a facultative basis.

(3) The protocols may be modified upon a documented request presented to the Unit from the interested parties and to which a draft copy of the new protocol must be attached.

(4) The requests for modification must be accompanied by:

(i) a report compiled by experts particularly competent on the matter, in which reference must be made to the experimental data of at least three years of research and certify the objectiveness and validity of the request;

(ii) a chemical-physical analysis which proves the absence of negative influences on samples of wines obtained through the modifications requested;

(iii) an organoleptic analysis, supported by a specific report from the competent tasting panel, which shows a sensorial improvement of the product which validates the requests, or else the maintenance of the average qualitative level of the wines already in production.

(2) The Wine Regulation Board may nominate commissions made up of it’s own members and of external experts, to carry out the verifications necessary for the approval of the modifications proposed.

(3) Requests for modifications to the production protocols shall follow the regulations foreseen for the recognition of the DOK and I{T.

(4) In the production protocols of I{T wines which are to be approved by the Director, the following are established:

(i) the geographical indication;

(ii) the oenological typologies, including those with a reference to a vine variety and to colour;

(iii) the delimitation of the region of production of the grapes;

(iv) the vine varieties which form part of the ampelographic platform;

(v) the maximum production of wine per hectare;

(vi) the minimum natural alcoholic volume present in the grapes;

(vii) the minimum alcoholic content of the wine at consumption;

(viii) the organoleptic characteristics of the wine at consumption;

(ix) any authorized corrective practices (enrichment, acidification, etc.).