S.L. 436.7 · D.O.K. Wines Production Protocols (S.L. 436.7)

S.L. 436.7 Art. 8Commercialisation dates. by: 168 of 2011. by: 214 of 2026. be reserved to only for the in heading 4. specification: "Passito", quality wine "Sparkling" established Regulation wines, "MALTA" shall area, as harbour area is II is determined I. of the wines be ideal for the The PDO described in limits s

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(1) D.O.K. wines of the white and rosé typologies, with or without a varietal specification, shall not be commercialised prior to certification and shall not be put into circulation before 1st December of the wine year in which they are produced.

(2) D.O.K. wines of the red typology, with or without a varietal specification, shall not be commercialised prior to certification and shall not be put into circulation before 1st March of the wine year following that in which they are produced.

(3) D.O.K. wines of the novello typology, with or without a varietal specification, shall not be commercialised prior to certification and shall not be put into circulation before 1st December of the wine year in which they are produced. SCHEDULE I Amended L.N. Subsituted L.N. Production Protocol of the "MALTA" D.O.K. wines

1 - Protected Designation of Origin.

1.1 The Protected Designation of Origin (PDO) "MALTA" shall the wines that satisfy all the conditions specified in this protocol.

1.2 The PDO "MALTA" may be substituted by "OF MALTA".

1.3 The Protected Designation of Origin shall be reserved following typologies of wine:

(a) Red;

(b) White;

(d) Varietal: With a specification of a variety listed

1.4 The PDO "MALTA" may be complemented with the "Frizzante", "Semi-Sparkling" or "Aerated Semi-Sparkling", "Novello", "Imqadded" and "Liqueur Wine", applicable to the description of certain products other than quality sparkling wines, and the specification: applicable to the description of quality sparkling wines, under the conditions in this protocol and, where applicable, as defined in Annex VII of Council

(EU) 1308/2013 and subsequent modifications. In the case of "Semi-Sparkling" the specification "Frizzante" may substitute "Semi-Sparkling".

2 - Demarcation of the region of grape production.

The delimitation of the production region of grapes for the PDO be the whole region of the Island of Malta, with the exclusion of the harbour detailed in the attached scaled map of the Island of Malta in Annex I. The defined within the limits of the local councils listed in Annex III.

The delimitation of the respective Local Councils listed in Annex by the Local Government Act and detailed in the attached map at Annex

3 - Wine-growing methods.

Natural environment

The natural conditions of the vineyards destined for the production mentioned in heading 1 shall be those typical of the region and shall production of grapes with particular characteristics that denote quality.

4 - Ampelographic scope. "MALTA" wines shall be produced from grapes harvested in the region heading 2 and only from the following varieties and within the percentage in items 4.1 and 4.2:

The White/Red/Rosé PDO "MALTA" wines shall be produced from grapes the region described in heading 2 and only from the following grape

Typology Variety code Grape Variety* 11 Chardonnay 17 Girgentina 12 Chenin Blanc 24 Insolia 42 Pinot Bianco 48 Sauvignon Blanc White 54 Trebbiano 55 Vermentino 56 Viognier 33 Moscato Bianco 34 Moscato di Alessandria 36 Moscato Giallo 7 Cabernet Sauvignon 6 Cabernet Franc 16 Ġellewza 31 Merlot 49 Syrah 8 Carignan 9 Carmenere 22 Grenache 18 Graciano 25 Lambrusco Rosé 26 Malbec 32 Montepulciano** 40 Nero d’Avola** 39 Negroamaro 37 Mourvedre 41 Petit Verdot 44 Pinot Noir 45 Primitivo 47 Sangiovese 51 Tempranillo 4.1.1 Note that for each of the above PDO typologies, the names grape varieties, being such varieties having the highest percentage representation up the blend, may be positioned on the label below the PDO "MALTA" percentage descending order as long as the mentioned variety present percentage represents a minimum of 10% of the total varietal content in the

4.1.2 For the White typology wines mentioned in item 4.1, the limit of Moscato Bianco, Moscato d’Alessandria and Moscato Giallo shall not When this limit is exceeded, the name "Moscato" is mandatory on the label grape varieties in accordance with item 4.1.1.

4.2 Varieties allowed for the use of a Mono Varietal PDO mention:

Typology Variety code Variety* % Carignan 8 Carignan Cabernet Sauvignon 7 Cabernet Sauvignon Cabernet Franc 6 Cabernet Franc 7, Cabernet Sauvignon, Cabernet 6, Cabernet Franc, 9 Carmenere Grenache 22 Grenache Malbec 26 Malbec Merlot 31 Merlot Syrah 49 Syrah Ġellewza 16 Ġellewza Nero d’Avola 40 Nero d’Avola** Primitivo 45 Primitivo 85 Sangiovese 47 Sangiovese Tempranillo 51 Tempranillo Chardonnay 11 Chardonnay Pinot Bianco 42 Pinot Bianco Chenin Blanc 12 Chenin Blanc Sauvignon Blanc 48 Sauvignon Blanc Girgentina 17 Girgentina Trebbiano 54 Trebbiano Vermentino 55 Vermentino Viognier 56 Viognier 33 Moscato Bianco Moscato 34 Moscato di Alessandria

For the use of a Varietal mention with the names listed in item 4.2, maximum of 15% may be derived from non-aromatic grapes*** having and belonging to the same PDO "MALTA".

The name of the variety together with the words "MALTA" or "OF be positioned directly above the D.O.K. classification mention on the

* With reference to the above listed varietal typologies, any of the listed in the Classification of Vine Varieties (Production of Wine Grapes) (S.L. 436.03) may be used in substitution.

** The varietal names Montepulciano and Nero D’Avola shall not be used as stipulated in the Classification of Vine Varieties (Production of Wine Regulations (S.L. 436.03). The variety Nero d’Avola can only be mentioned by of the synonyms listed in Schedule I of the said regulations.

*** Aromatic grapes refer to Moscato Bianco, Moscato di Alessandria and

Method of cultivation.

method of cultivation, the planting distances and the pruning systems shall be and shall not change the characteristics of the grapes and wines. Any overproduction is strictly forbidden. Nevertheless, the practice of rescue considered essential for quality and is thus allowed.

Planting density.

plantings and re-plantings of grape varieties, carried out on a date the entry into force of this protocol, the minimum planting density shall be per hectare.

In the case of vines, planted using the training form of the traditional bush (alberello), the minimum planting density may be of 2,500 vines per hectare.

Training forms.

plantings and re-plantings of grape varieties, carried out on a date the entry into force of this protocol, the training forms shall be of the Positioning (VSP) type or the traditional bush method (alberello).

Pruning systems.

plantings and re-plantings, carried out on a date subsequent to the entry this protocol, the pruning systems to be adopted shall be limited to Cane pruning, for example "Guyot" or "Cordone Speronato" or mixed pruning two.

per hectare and minimum natural alcoholic strength.

maximum production of wine per hectare allowed for the production of PDO wines in hl/ha of specialised vineyards and the minimum natural alcoholic strength is as follows:

For Varietal Minimum Maximum Typology Variety Yield in hl/ha Alcoholic

Chardonnay Sauvignon Blanc 84 Viognier Insolia Pinot Bianco White or Mono Varietal of Trebbiano this typology Chenin Blanc Vermentino 91 Moscato Bianco Moscato di Alessandria Moscato Giallo Girgentina 91 Ġellewza 91 Rosé or Mono Varietal of Grenache this typology 91 Syrah Red or Mono Varietal of this Grenache 84 typology (where applicable) Ġellewza Cabernet Sauvignon Cabernet Franc Carmenere Carignan Lambrusco Graciano Mourvedre 84 Pinot Noir Tempranillo Red or Rosé or Mono Sangiovese Varietal of this typology Montepulciano Nero D’Avola Negroamaro Malbec Merlot 84 Primitivo Petit Verdot Syrah 91 maximum limit of wine production per hectare indicated above, even in favourable years, shall be respected. However, the Authority may, on the controls carried out by the Unit and with the advice of the Wine Regulation or increase the maximum yield by a maximum of 20%, depending on the of the wine year or to create equilibrium in the market. Acting on a report up by the Unit taking into consideration the evolution of the climatic the region and with the advice of the Wine Regulation Board, the Authority an annual basis the value of the minimum natural alcoholic content of qualify for the production of D.O.K. wines.

Notwithstanding the parameters indicated above, in the case of quality made using the "Methode Traditionelle" or the "Methode Classique", the natural alcoholic strength is set at 10.0% vol. for the grape varieties of Pinot Bianco, Chenin Blanc, Moscato, Girgentina, Pinot Noir and specifically for the elaboration of such wines.

case of Rosé wines, the Cuvee can be obtained from a Coupage of the red varieties listed in item 6.1.

Vinification protocols.

Region of vinification.

Vinification operations, any compulsory ageing, ageing in barriques, bottling and bottles shall be carried out within the territory of the region of production heading 2. For the production of PDO "MALTA" wines in all typologies operations may also be carried out in the following regions in close proximity:

(a) Malta - Harbour area

(b) Gozo.

Production.

typologies listed in heading 1 shall be produced in conformity with European National laws.

Methods of grape processing.

typologies listed in heading 1 may bear on their label the following terms and resulting from a translation thereof:

"Maceration or "Cold Maceration". These may be used pelliculaire" white wines in the case of the pre-fermentation skin contact of the grapes for a minimum period of 4 hours prior to pressing and fermentation increasing varietal flavour.

"Fermented in barriques". These may be used to describe white wines of minimum 45% has completely undergone the fermentation process in barriques.

"Barrel fermented" or "Fermented in oak barrels". These may be used to wines of which a minimum of 60% has completely undergone the fermentation process in barrels.

• "Maceration Carbonique" or "Macerazione Carbonica" Maceration". These may be used exclusively for red or rosé wines in maceration of whole grape clusters under an anaerobic atmosphere period of 3 days.

• "Late Harvest" or "Vendemmia or "Vendange Tardiva" Tardive". be used exclusively for wines, 100% of which is obtained from grapes which left on the vine to undergo a partial drying process resulting in the concentration sugars to a minimum natural alcoholic strength of 13.5% vol.

• "Passito". This may be used exclusively for wines 100% obtained from grapes which have undergone a drying process, in whole or plant or after harvest, resulting in the concentration of grape sugars to a minimum potential alcoholic strength of 18.0% vol. and of which the minimum strength is 12.0% vol. Notwithstanding the EU regulations on oenological maximum limit of volatile acidity for the "Passito" typology is of 30 milliequivalents litre and the maximum limit of total sulphur dioxide for this wine can be up litre if the wine has a sugar content greater than or equal to 45g/l.

• "Imqadded". This may be used exclusively for wines 100% obtained from grapes which have undergone a drying process, in whole or plant or after harvest, resulting in the concentration of grape sugars to a minimum potential alcoholic strength of 14.0% vol. and of which the minimum strength is 12.5% vol. Notwithstanding the EU regulations on oenological maximum limit of volatile acidity for the "Imqadded" typology is of 25 per litre and the maximum limit of total sulphur dioxide for this wine can per litre if the wine has a sugar content greater than or equal to 45g/l.

7.4 Methods of Vinification and Ageing.

The typologies listed in heading 1 may bear on their label the following any expression resulting from a translation thereof:

• "Saignée". This may be used to describe Rosé wines of which 75% has been produced by draining must from crushed red grapes within hours of the start of the alcoholic fermentation process.

• "Elevé or "Aged on lees". These may be used to describe sur lies" Rosé wines that have been left in contact with the yeast lees resulting from fermentation for a minimum period of 4 months from the start of fermentation.

• "Matured in oak These may be used to describe Barriques". which a minimum of 75% has been stored in barriques for at least 6 months. of white wines this mention may be used to describe white wines of which 45% has been stored in barriques for at least 8 weeks.

• "Barrel Matured" or "Matured in oak Barrels" or "Oak Aged". be used to describe red wines of which a minimum of 85% has been stored months or red wines of which a minimum 75% has been stored in barriques for months. In the case of white wines this mention may be used to describe white a minimum 50% has been stored in barrels for at least 8 weeks or white a minimum 45% has been stored in for at least 8 weeks. barriques

Special Mentions.

to complying with the criteria described in this item, the typologies listed may bear on their label the following terms:

"Superior"

mention may be allowed on the label to describe the wine typologies put up consumption listed in heading 1 and defined in heading 8 which have not undergone enrichment and which have:

(a) For the White and Rosé wine typologies, a minimum natural content and a minimum total alcoholic content in the wine put up for consumption of 12.0% vol.

(b) For the Red wine typologies, a minimum natural alcoholic content minimum total alcoholic content in the wine put up for consumption of vol.

"Riżerva"

mention may be allowed on the label to describe the wine typologies put up consumption listed in heading 1 and defined in heading 8 which have not undergone enrichment and which, depending on the style of the producer, after a period wooden recipients, comply with the following additional criteria:

For wines of the White typologies:

(a) The minimum natural alcoholic content of the wine shall be 12.0% vol.;

(b) The minimum total alcoholic content of the wine put up for consumption shall be 12.0% vol.;

(d) Wines shall be aged for a minimum of 6 months in bottle before commercial release.

wines of the Red typologies:

(a) The minimum natural alcoholic content of the wine shall be 12.5% vol.;

(b) The minimum total alcoholic content of the wine put up for consumption shall be 12.5% vol.;

(d) Wines shall have a minimum ageing of 12 barrels;

(e) Wines shall be aged for a minimum of 6 months before commercial release.

In the case of the mention "Riżerva" it is obligatory to also specify year on the label.

7.5.1 When applicable under the criteria given in item 7.5, the special "Superior" or "Riżerva" are to be positioned on the label directly below mention as described in heading 9.

7.5.2 When applicable under the criteria given in item 7.5, the "Riżerva" may be replaced by "Reserve".

7.6 Vineyards or Estate mention.

7.6.1 Vineyards mention

The use of additional topographic indications which make reference vineyards from which 100% of the grapes used to make the wine originate condition that:

• All the vineyard parcels are located within the topographical used;

• The topographic indication shall refer to an area which is no of the local council boundaries as indicated in Annex I;

• The vineyards shall be registered to the list of vineyards in it can be identified separately under the topographical name used;

• The grapes harvested from the named vineyards are subject annual production declaration and vinified separately;

• The whole extent of the vineyard parcels making up the named mention have a productive area of not less than one hectare of grapes typology;

• The grapes and the relative wines produced from the named registered separately in the obligatory winery registers.

7.6.2 Estate mention

The use of the mention of an Estate name which makes reference from which 100% of the grapes used to make the wine originate is allowed that:

• The whole extent of the vineyard parcels making up the named area of not less than one hectare of grapes of the same typology;

All the vineyard parcels making up the named estate shall be within a exceeding one hundred meters, inclusive of pathways and, or public roads;

The vineyard parcels making up the named estate shall be under the full wine making entity through direct ownership or a long term lease and above shall be provided to the regulating body;

The vineyard parcels making up the named estate shall be registered by the entity to the list of vineyards in such a way that it can be identified under the estate name used;

The grapes harvested from the named estate are subject to a specific annual declaration and vinified separately;

The grapes and the relative wines produced from the named estate are separately in the obligatory winery registers.

The optional additional mention "Single Vineyard" shall be reserved for that satisfy all the conditions for an Estate mention or a Vineyards described in items 7.6.1 and 7.6.2, only where the vineyard parcels making up named Vineyards are contiguous to each other and may only be separated and, or public roads.

Oenological practices and processes.

elaboration of wines eligible for the mention of "Late Harvest" or or "Vendange or "Imqadded" or "Passito", as described in Tardiva" Tardive" form of enrichment of the must or wine shall be prohibited except for the possible addition, in the case of wines eligible for the mentions "Imqadded" and after the 30th November of each year, of grapes of the same harvest with sugar concentration of 60%.

the elaboration of wines eligible for the mention of "Superior" and described in item 7.5, any form of enrichment shall be strictly prohibited.

Sensorial characteristics and composition of wines.

typologies of PDO "MALTA" wines at the moment of being put up for sale the following requisites:

Dry Wines:

Typology: WHITE

(a) Clarity: Clear to brilliant.

(b) Colour: Light straw to light gold yellow or golden yellow for oak wines.

(d) Taste: Characteristic, dry and harmonious.

(e) Minimum total alcoholic strength by volume: 11.0%

(f) Minimum actual alcoholic strength by volume: 11.0%

(g) Minimum titratable acidity: 4.5g/L (expressed as tartaric

(h) Minimum non-reducing dry extract: 15g/L.

(2) Typology: ROSÉ

(a) Clarity: Clear to brilliant.

(b) Colour: Pale to intense, pink or orange-red rosé colour.

(d) Taste: Characteristic, dry and harmonious.

(e) Minimum total alcoholic strength by volume: 11.0%

(f) Minimum actual alcoholic strength by volume: 11.0%

(g) Minimum titratable acidity: 4.0g/L (expressed as tartaric

(h) Minimum non-reducing dry extract: 17g/L.

(3) Typology: RED

(a) Clarity: Clear to brilliant.

(b) Colour: Ruby to tawny red, more or less intense.

(d) Taste: Characteristic, dry and harmonious.

(e) Minimum total alcoholic strength by volume: 11.5%

(f) Minimum actual alcoholic strength by volume: 11.5%

(g) Minimum titratable acidity: 4.0g/L (expressed as tartaric

(h) Minimum non-reducing dry extract: 19g/L.

8.2 Medium Dry Wines:

(1) Typology: WHITE with the mention "Demi-Sec" or "Medium

(a) Clarity: Clear to brilliant.

(b) Colour: light straw to light gold yellow or golden aged wines.

(d) Taste: Characteristic, more or less sweet and harmonious.

(e) Minimum total alcoholic strength by volume: 11.0% vol.

(f) Minimum actual alcoholic strength by volume: 10.0% vol.

(g) Minimum titratable acidity: 4.0g/L (expressed as tartaric acid).

(h) Minimum non-reducing dry extract: 15g/L.

Typology: ROSÉ with the mention "Demi-Sec" or "Medium dry"

(a) Clarity: Clear to brilliant.

(b) Colour: Pale to intense, pink or orange-red rosé colour.

(d) Taste: Characteristic, more or less sweet and harmonious.

(e) Minimum total alcoholic strength by volume: 11.0% vol.

(f) Minimum actual alcoholic strength by volume: 10.0% vol.

(g) Minimum titratable acidity: 4.0g/L (expressed as tartaric acid).

(h) Minimum non-reducing dry extract: 17g/L.

Typology: RED with the mention "Demi-Sec" or "Medium dry"

(a) Clarity: Clear to brilliant.

(b) Colour: Ruby to tawny red, more or less intense.

(d) Taste: Characteristic, more or less sweet and harmonious.

(e) Minimum total alcoholic strength by volume: 11.0% vol.

(f) Minimum actual alcoholic strength by volume: 10.0% vol.

(g) Minimum titratable acidity: 4.0g/L (expressed as tartaric acid).

(h) Minimum non-reducing dry extract: 19g/L.

Sweet Wines:

Typology: WHITE with the mention "Sweet" or "Ħelu" or "Doux" or

(a) Clarity: Clear to brilliant.

(b) Colour: light straw to light gold yellow or golden aged wines.

(d) Taste: Characteristic, sweet and harmonious.

(e) Minimum total alcoholic strength by volume: 13.0%

(f) Minimum actual alcoholic strength by volume: 10.0%

(g) Minimum titratable acidity: 4.0g/L (expressed as tartaric

(h) Minimum non-reducing dry extract: 15g/L.

(2) Typology: ROSÉ with the mention "Sweet" or "Ħelu" or "Doux"

(a) Clarity: Clear to brilliant.

(b) Colour: Pale to intense, pink or orange-red rosé colour.

(d) Taste: Characteristic, sweet and harmonious.

(e) Minimum total alcoholic strength by volume: 13.0%

(f) Minimum actual alcoholic strength by volume: 10.0%

(g) Minimum titratable acidity: 4.0g/L (expressed as tartaric

(h) Minimum non-reducing dry extract: 17g/L.

(3) Typology: RED with the mention "Sweet" or "Ħelu" or "Doux"

(a) Clarity: Clear to brilliant.

(b) Colour: Ruby to tawny red, more or less intense.

(d) Taste: Characteristic, sweet and harmonious.

(e) Minimum total alcoholic strength by volume: 13.0%

(f) Minimum actual alcoholic strength by volume: 10.0%

(g) Minimum titratable acidity: 4.0g/L (expressed as tartaric

(h) Minimum non-reducing dry extract: 19g/L.

8.4 Sparkling Wines:

(1) Typology: WHITE with the mention "Sparkling"

(a) Mousse: Fine and persistent.

(b) Colour: light straw to light gold yellow.

(d) Taste: Characteristic, lively and harmonious.

(e) Minimum total alcoholic strength by volume: 11.0% vol.

(f) Minimum actual alcoholic strength by volume: 11.0% vol.

(g) Minimum titratable acidity: 5.0g/L (expressed as tartaric acid).

(h) Minimum non-reducing dry extract: 14g/L.

Typology: ROSÉ with the mention "Sparkling"

(a) Mousse: Fine and persistent.

(b) Colour: Pale to intense, pink or orange-red rosé colour.

(d) Taste: Characteristic, lively and harmonious.

(e) Minimum total alcoholic strength by volume: 11.0% vol.

(f) Minimum actual alcoholic strength by volume: 11.0% vol.

(g) Minimum titratable acidity: 5.0g/L (expressed as tartaric acid).

(h) Minimum non-reducing dry extract: 16g/L.

Typology: RED with the mention "Sparkling"

(a) Mousse: Fine and persistent.

(b) Colour: Ruby to tawny red, more or less intense.

(d) Taste: Characteristic, lively and harmonious.

(e) Minimum total alcoholic strength by volume: 11.0% vol.

(f) Minimum actual alcoholic strength by volume: 11.0% vol.

(g) Minimum titratable acidity: 5.0g/L (expressed as tartaric acid).

(h) Minimum non-reducing dry extract: 18g/L. 9 - Labelling, designation and presentation.

9.1 Label presentation.

In order to retain certain uniformity and consistency in style for of the PDO "MALTA" quality wines, the positioning on the label of information shall be grouped together in the order sequence annotated below:

(1) The name of the PDO, namely "MALTA" or "OF MALTA", followed by the optional mention of the wine typology and, or the name varietal, if applicable under item 4.2, together with the optional specification, if applicable under item 1.4.

(2) Optional mention of 2 or 3 varietals if applicable under item

(3) The D.O.K. mention in full or abbreviated form i.e.: Denominazzjoni ta’ Oriġini Kontrollata.

(4) The optional mention "Superior" or "Riżerva" if applicable

The brand name, vintage year and all other optional mentions applicable this protocol or allowed under European Union law may be positioned on order at the discretion of the producer.

9.2 Font sizes.

In order to retain uniformity and consistency in style for the presentation PDO "MALTA" quality wines, the relative font sizing on the label of information shall be as indicated below:

(a) The Brand Name, if applicable ………. Minimum Font

(b) Mention of the name of a mono-varietal, if applicable 4.2, preceded or followed by the PDO "MALTA" or "OF MALTA" Relative Font size: maximum not exceeding the font size referred

(c) D.O.K. mention in full or abbreviated i.e.: Denominazzjoni ta’ Oriġini Kontrollata …….. Relative Font size: exceeding the font size referred to in (b).

(d) Optional mention of two or three varietals if applicable 4.1…….. Relative Font size: maximum not exceeding the font size (b).

(e) The vintage year …….. Relative Font size: maximum the font size referred to in (a).

(f) All other optional mentions applicable under this allowed under European Union law.…….. Relative Font size: exceeding the font size referred to in (b).

9.3 Qualification. regard to labelling, designation and presentation of the wines listed in use of any additional qualification which is not allowed by this protocol is forbidden. Nevertheless the use of indications which refer to names, business, marks are permitted on condition that they do not have a significance aimed product and that they do not mislead the consumer.

terms "Méthode Traditionelle" or the "Méthode Classique" shall be reserved sparkling wines obtained in accordance with 6.1.

General provisions.

Union law shall apply in cases where this protocol does not explicitly otherwise.

ANNEX I

scale map of the Island of Malta, demarcating the region of grape falling under the Denomination of Origin "MALTA". ANNEX II

Key of Local Councils Code Locality Code Locality 1 Valletta 44 Naxxar 2 Mdina 45 3 Birgu 46 Pembroke 4 Isla 47 5 Bormla 49 Qrendi 6 Qormi 50 7 Haż-Żebbuġ 51 8 Żabbar 52 San 9 Siġġiewi 53 San 10 Żejtun 55 San Pawl 12 Attard 57 Santa 13 Balzan 58 Santa 14 Birkirkara 59 Sliema 15 Birżebbuġa 60 Swieqi 16 Dingli 61 Ta’ 17 Fgura 62 Tarxien 18 Floriana 65 Xgħajra 20 Gudja 67 Żurrieq 21 Gżira 68 Mtarfa 24 Għargħur 26 Għaxaq 27 Ħamrun 28 Iklin 29 Kalkara 31 Kirkop 32 Lija 33 Luqa 34 Marsa 35 Marsaskala 36 Marsaxlokk 37 Mellieħa 38 Mġarr 39 Mosta 40 Mqabba 41 Msida ANNEX III

Councils making up the Harbour Area Code Locality 1 Valletta 3 Birgu 4 Isla 5 Bormla 18 Floriana

SCHEDULE II Amended by: L.N. 168 of 2011. Production Protocol of the "GOZO" D.O.K. Substituted by: wines L.N. 214 of 2026.

Protected Denomination of Origin.

The Protected Designation of Origin (PDO) "GOZO" shall be reserved to satisfy all the conditions specified in this protocol.

The PDO "GOZO" may be substituted by "OF GOZO" or "GĦAWDEX" or GĦAWDEX".

The Protected Denomination of Origin shall be reserved only for the typologies of wine:

(a) Red;

(b) White;

(d) Varietal: With a specification of a variety listed in heading 4.

The PDO "GOZO" may be complemented with the specification: "Semi-Sparkling" or "Aerated Semi-Sparkling", "Novello", "Passito", and "Liqueur Wine", applicable to the description of certain quality wine than quality sparkling wines, and the specification: "Sparkling" the description of quality sparkling wines, under the conditions established and, where applicable, as defined in Annex VII of Council Regulation 1308/2013 and subsequent modifications. In the case of "Semi-Sparkling" wines, specification "Frizzante" may substitute "Semi-Sparkling".

Demarcation of the region of grape production.

delimitation of the production region of grapes for the PDO "GOZO" shall be region of the Island of GOZO as detailed in Annex I. The delimitation of the respective Local Councils listed in Annex by the Local Government Act (Chapter 363 of the Laws of Malta) and detailed I.

3 - Wine-growing methods.

Natural environment.

4 - Ampelographic scope.

The PDO "GOZO" wines shall be produced from grapes harvested described in heading 2 and only from the following varieties and within limits shown in items 4.1 and 4.2:

4.1 The White / Red / Rosé PDO "GOZO" wines shall be grapes harvested in the region described in heading 2 and only from the varieties:

Typology Variety code Grape Variety*

11 Chardonnay 17 Girgentina 12 Chenin Blanc 24 Insolia 42 Pinot Bianco 48 Sauvignon Blanc White 54 Trebbiano 55 Vermentino 56 Viognier 33 Moscato Bianco 34 Moscato di Alessandria 36 Moscato Giallo 7 Cabernet Sauvignon 6 Cabernet Franc 16 Ġellewza 31 Merlot 49 Syrah 8 Carignan 9 Carmenere 22 Grenache 18 Graciano 25 Lambrusco Rosé 26 Malbec 32 Montepulciano** 40 Nero d’Avola** 39 Negroamaro 37 Mourvedre 41 Petit Verdot 44 Pinot Noir 45 Primitivo 47 Sangiovese 51 Tempranillo

Note that for each of the above PDO typologies, the names of the 2 or 3 being such varieties having the highest percentage representation, may be the label below the PDO "GOZO" and listed in percentage descending as the mentioned variety present in the smallest percentage represents a 10% of the total varietal content in the wine.

For the White typology wines mentioned in item 4.1, the limit of 10% use Bianco, Moscato di Alessandria and Moscato Giallo shall not be exceeded. is exceeded, the name "Moscato" is mandatory on the label as one of the in accordance with item 4.1.1.

Varieties allowed for the use of a Mono Varietal PDO mention: Typology Variety code Variety* Carignan 8 Carignan

Cabernet Sauvignon 7 Cabernet Sauvignon Cabernet Franc 6 Cabernet Franc 7, Cabernet Sauvignon, Cabernet 6, Cabernet Franc, 9 Carmenere Grenache 22 Grenache Malbec 26 Malbec Merlot 31 Merlot Syrah 49 Syrah Ġellewza 16 Ġellewza Nero d’Avola 40 Nero d’Avola** Primitivo 45 Primitivo

Sangiovese 47 Sangiovese Tempranillo 51 Tempranillo Chardonnay 11 Chardonnay Pinot Bianco 42 Pinot Bianco

Chenin Blanc 12 Chenin Blanc Sauvignon Blanc 48 Sauvignon Blanc Girgentina 17 Girgentina Trebbiano 54 Trebbiano Vermentino 55 Vermentino Viognier 56 Viognier 33 Moscato Bianco Moscato 34 Moscato di Alessandria

For the use of a Varietal mention with the names listed in item 4.2, maximum of 15% may be derived from non-aromatic grapes*** having and belonging to the same PDO "GOZO".

Notes:

• The name of the Variety together with the words "GOZO" or "GĦAWDEX" or "TA’ GĦAWDEX" shall be positioned directly above classification mention on the label.

• * With reference to the above listed varietal typologies, synonyms listed in the Classification of Vine Varieties (Production of Regulations (S.L. 436.03) may be used in substitution.

• ** The varietal names Montepulciano and Nero d’Avola shall as stipulated in the Classification of Vine Varieties (Production of Wine Regulations. The variety Nero d’Avola may only be mentioned by the use of one synonyms listed in Schedule I of the Classification of Vine Varieties (Production Grapes) Regulations (S.L. 436.03) .

*** Aromatic grapes refer to Moscato Bianco, Moscato di Alessandria and

Method of cultivation.

Planting density.

plantings and re-plantings of grape varieties, carried out on a date the coming into force of this protocol, the minimum planting density shall vines per hectare.

In the case of vines, planted using the training form of the traditional bush (alberello), the minimum planting density may be of 2,500 vines per hectare.

Training forms.

plantings and re-plantings of grape varieties, carried out on a date the coming into force of this protocol, the training forms shall be of the Positioning (VSP) type or the traditional bush method (alberello).

Pruning systems.

plantings and re-plantings, carried out on a date subsequent to the coming this protocol, the pruning systems to be adopted shall be limited to Cane pruning, for example "Guyot" or "Cordone Speronato" or mixed pruning two.

per hectare and minimum natural alcoholic strength.

maximum production of wine per hectare allowed for the production of PDO in hl/ha of specialised vineyards and the minimum natural alcoholic follows:

For Mono Varietal wines: Maximum Minimum Typology Variety Yield in hl/ Natural ha Alcoholic Strength (% vol.) Chardonnay Sauvignon Blanc 84 Viognier Insolia Pinot Bianco White or Mono Varietal of Trebbiano this typology Chenin Blanc Vermentino 91 Moscato Bianco Moscato di Alessandria Moscato Giallo Girgentina 91 Ġellewza 91 Rosé or Mono Varietal of this Grenache typology 91 Syrah Red or Mono Varietal of this Grenache 84 typology (where applicable) Ġellewza Cabernet Sauvignon Cabernet Franc Carmenere Carignan Lambrusco Graciano Mourvedre 84 Pinot Noir Red or Rosé or Mono Varietal Tempranillo Sangiovese of this typology Montepulciano Nero D’Avola Negroamaro Malbec Merlot 84 Primitivo Petit Verdot Syrah 91

The maximum limit of wine production per hectare indicated exceptionally favourable years, shall be respected. However, the Authority basis of controls carried out by the Unit and with the advice of the Wine Board, decrease or increase the maximum yield by a maximum of 20%, depending characteristics of the wine year or to create equilibrium in the market. Acting to be drawn up by the Unit taking into consideration the evolution conditions of the region and with the advice of the Wine Regulation Board, may modify on an annual basis the value of the minimum natural alcoholic grapes that qualify for the production of D.O.K. wines. Notwithstanding the parameters indicated above, in the case of quality made using the "Méthode or the "Méthode the Traditionelle" Classique", natural alcoholic strength is set at 10.0% vol. for the grape varieties of Pinot Bianco, Chenin Blanc, Moscato, Girgentina, Pinot Noir and specifically for the elaboration of such wines.

case of Rosé wines, the Cuvée may be obtained from a Coupage of the red varieties listed in item 6.1.

Vinification protocols.

Region of Vinification.

Vinification operations, any compulsory ageing, ageing in barriques, bottling and bottles shall be carried out within the territory of the region of production listed For the production of PDO "GOZO" wines in all typologies the above also be carried out in the following regions in close proximity:

(a) Malta - Harbour area

(b) Gozo.

Production.

typologies referred to in heading 1 shall be produced in conformity with Union and national laws.

Methods of grape processing.

typologies referred to in heading 1 may bear on their label the following terms expression resulting from a translation thereof:

"Fermented in These may be used to describe white wines of barriques". minimum 45% has completely undergone the fermentation process in barriques.

"Barrel fermented" or "Fermented in oak barrels". These may be used to wines of which a minimum of 60% has completely undergone the process in barrels.

"Maceration or "Macerazione or "Carbonic Carbonique" Carbonica" These may be used exclusively for red or rosé wines in the case of the whole grape clusters under an anaerobic atmosphere for a minimum days.

"Late Harvest" or "Vendemmia or "Vendange These may Tardiva" Tardive". exclusively for wines, 100% of which is obtained from grapes which have been to undergo a partial drying process resulting in the concentration of grape sugars to a minimum natural alcoholic strength of 13.5% vol.

7.4 Methods of Vinification and Ageing.

The typologies referred to in heading 1 may bear on their label the and any expression resulting from a translation of them:

• "Saignée". This may be used to describe Rosé wines of which 75% has been produced by draining must from crushed red grapes within hours of the start of the alcoholic fermentation process.

• "Matured in oak Barriques". These may be used to describe which a minimum of 75% has been stored in barriques for at least 6 months. of white wines this mention may be used to describe white wines of which 45% has been stored in barriques for at least 8 weeks.

• "Barrel Matured", or "Matured in oak Barrels" or "Oak Aged". be used to describe red wines of which a minimum of 85% has been stored at least 6 months or red wines of which a minimum 75% has been stored at least 6 months. In the case of white wines this mention may be used to wines of which a minimum 50% has been stored in barrels for at least 8 wines of which a minimum 45% has been stored in for at least barriques

7.5 Special Mentions.

Subject to complying with the criteria described in this item, the typologies in heading 1 may bear on their label the following terms:

• "Superior" mention may be allowed on the label to describe the wine typologies listed in defined in heading 8 put up for consumption, which have not undergone enrichment and which have:

(a) For the White and Rosé wine typologies, a minimum natural content and a minimum total alcoholic content in the wine put up for consumption of 12.0% vol.

(b) For the Red wine typologies, a minimum natural alcoholic content minimum total alcoholic content in the wine put up for consumption of vol.

"Riżerva"

mention may be allowed on the label to describe the wine typologies of than sparkling wines put up for consumption, referred to in heading 1 and heading 8, which have not undergone any form of enrichment and which, the style of the producer, after a period of ageing in wooden recipients, the following additional criteria:

For wines of the White typologies:

(a) The minimum natural alcoholic content of the wine shall be 12.0%

(b) The minimum total alcoholic content of the wine put up for consumption shall be 12.0% vol.;

(d) Wines shall be aged for a minimum of 6 months in bottle before commercial release.

For wines of the Red typologies:

(a) The minimum natural alcoholic content of the wine shall be 12.5%

(b) The minimum total alcoholic content of the wine put up for consumption shall be 12.5% vol.;

(d) Wines shall have a minimum ageing of 12 months in oak barrels;

(e) Wines shall be aged for a minimum of 6 months in bottle before commercial release.

case of the mention "Riżerva" it is obligatory to also specify the vintage label. 7.5.1 When applicable under the criteria provided in 7.5, the special "Superior" or "Riżerva" shall be positioned on the label directly below mention as described in heading 9.

7.5.2 When applicable under the criteria given provided in mention "Riżerva" may be replaced by "Reserve".

7.6 Vineyards or Estate mention.

7.6.1 Vineyards mention.

The use of additional topographic indications which make reference vineyards from which 100% of the grapes used to make the wine originate condition that:

• All the vineyard parcels are located within the topographical used;

• The topographic indication shall refer to an area which is no of the local council boundaries as indicated in Annex I;

• The vineyards shall be registered to the list of vineyards in it can be identified separately under the topographical name used;

• The grapes harvested from the named vineyards are subject annual production declaration and vinified separately;

• The whole extent of the vineyard parcels making up the named mention have a productive area of not less than 1 hectare of grapes of the

• The grapes and the relative wines produced from the named registered separately in the obligatory winery registers.

7.6.2 Estate mention.

The use of the mention of an Estate name which makes reference from which 100% of the grapes used to make the wine originate is allowed that:

• The whole extent of the vineyard parcels making up the named a productive area of not less than 1 hectare of grapes of the same typology;

• All the vineyard parcels making up the named estate shall distance not exceeding one hundred meters, inclusive of pathways and, or

• The vineyard parcels making up the named estate must be control of the wine making entity through direct ownership or a long evidence of the above must be provided to the regulating body;

• The vineyard parcels making up the named estate shall be registered wine producing entity to the list of vineyards in such a way that it can separately under the estate name used; The grapes harvested from the named estate are subject to a specific annual declaration and vinified separately;

The grapes and the relative wines produced from the named estate are separately in the obligatory winery registers.

Oenological practices and processes.

elaboration of wines eligible for the mention of "Late Harvest" or Tardiva" or "Vendange Tardive" or "Imqadded" or "Passito", as described in form of enrichment of the must or wine shall be prohibited except for the possible addition, in the case of wines eligible for the mentions "Imqadded" and after the 30th November of each year, of grapes of the same harvest with sugar concentration of 60%.

the elaboration of wines eligible for the mention of "Superior" and described in item 7.5, any form of enrichment shall be strictly prohibited.

Sensorial characteristics and composition of wines.

typologies of PDO "GOZO" wines at the moment of being put up for sale the following requisites:

Dry Wines:

Typology: WHITE

(a) Clarity: Clear to brilliant.

(b) Colour: Light straw to light gold yellow or golden yellow for oak wines.

(d) Taste: Characteristic, dry and harmonious.

(e) Minimum total alcoholic strength by volume: 11.0% vol.

(f) Minimum actual alcoholic strength by volume: 11.0% vol.

(g) Minimum titratable acidity: 4.5g/L (expressed as tartaric acid).

(h) Minimum reduced dry extract: 16g/L.

Typology: ROSÉ

(a) Clarity: Clear to brilliant.

(b) Colour: Pale to intense, pink or orange-red rosé colour.

(d) Taste: Characteristic, dry and harmonious.

(e) Minimum total alcoholic strength by volume: 11.0%

(f) Minimum actual alcoholic strength by volume: 11.0%

(g) Minimum titratable acidity: 4.0g/L (expressed as tartaric

(h) Minimum reduced dry extract: 17g/L.

(3) Typology: RED

(a) Clarity: Clear to brilliant.

(b) Colour: Ruby to tawny red, more or less intense.

(d) Taste: Characteristic, dry and harmonious.

(e) Minimum total alcoholic strength by volume: 11.5%

(f) Minimum actual alcoholic strength by volume: 11.5%

(g) Minimum titratable acidity: 4.0g/L (expressed as tartaric

(h) Minimum reduced dry extract: 20g/L.

8.2 Medium Dry Wines:

(1) Typology: WHITE with the mention "Demi-Sec" or "Medium

(a) Clarity: Clear to brilliant.

(b) Colour: light straw to light gold yellow or golden aged wines.

(d) Taste: Characteristic, more or less sweet and harmonious.

(e) Minimum total alcoholic strength by volume: 11.0%

(f) Minimum actual alcoholic strength by volume: 10.0%

(g) Minimum titratable acidity: 4.0g/L (expressed as tartaric

(h) Minimum reduced dry extract: 16g/L.

(2) Typology: ROSÉ with the mention "Demi-Sec" or "Medium

(a) Clarity: Clear to brilliant.

(b) Colour: Pale to intense, pink or orange-red rosé colour.

(d) Taste: Characteristic, more or less sweet and harmonious.

(e) Minimum total alcoholic strength by volume: 11.0% vol.

(f) Minimum actual alcoholic strength by volume: 10.0% vol.

(g) Minimum titratable acidity: 4.0g/L (expressed as tartaric acid).

(h) Minimum reduced dry extract: 17g/L.

Typology: RED with the mention "Demi-Sec" or "Medium dry"

(a) Clarity: Clear to brilliant.

(b) Colour: Ruby to tawny red, more or less intense.

(d) Taste: Characteristic, more or less sweet and harmonious.

(e) Minimum total alcoholic strength by volume: 11.0% vol.

(f) Minimum actual alcoholic strength by volume: 10.0% vol.

(g) Minimum titratable acidity: 4.0g/L (expressed as tartaric acid).

(h) Minimum reduced dry extract: 20g/L.

Sweet Wines:

Typology: WHITE with the mention "Sweet" or "Ħelu" or "Doux" or

(a) Clarity: Clear to brilliant.

(b) Colour: light straw to light gold yellow or golden yellow for oak wines.

(d) Taste: Characteristic, sweet and harmonious.

(e) Minimum total alcoholic strength by volume: 13.0% vol.

(f) Minimum actual alcoholic strength by volume: 10.0% vol.

(g) Minimum titratable acidity: 4.0g/L (expressed as tartaric acid).

(h) Minimum reduced dry extract: 16g/L.

(2) Typology: ROSÉ with the mention "Sweet" or "Ħelu" or "Doux"

(a) Clarity: Clear to brilliant.

(b) Colour: Pale to intense, pink or orange-red rosé colour.

(d) Taste: Characteristic, sweet and harmonious.

(e) Minimum total alcoholic strength by volume: 13.0%

(f) Minimum actual alcoholic strength by volume: 10.0%

(g) Minimum titratable acidity: 4.0g/L (expressed as tartaric

(h) Minimum reduced dry extract: 17g/L.

(3) Typology: RED with the mention "Sweet" or "Ħelu" or "Doux"

(a) Clarity: Clear to brilliant.

(b) Colour: Ruby to tawny red, more or less intense.

(d) Taste: Characteristic, sweet and harmonious.

(e) Minimum total alcoholic strength by volume: 13.0%

(f) Minimum actual alcoholic strength by volume: 10.0%

(g) Minimum titratable acidity: 4.0g/L (expressed as tartaric

(h) Minimum reduced dry extract: 20g/L.

8.4 Sparkling Wines:

(1) Typology: WHITE with the mention "Sparkling"

(a) Mousse: Fine and persistent.

(b) Colour: light straw to light gold yellow.

(d) Taste: Characteristic, lively and harmonious.

(e) Minimum total alcoholic strength by volume: 11.0%

(f) Minimum actual alcoholic strength by volume: 11.0%

(g) Minimum titratable acidity: 5.0g/L (expressed as tartaric acid).

(h) Minimum reduced dry extract: 15g/L.

Typology: ROSÉ with the mention "Sparkling"

(a) Mousse: Fine and persistent.

(b) Colour: Pale to intense, pink or orange-red rosé colour.

(d) Taste: Characteristic, lively and harmonious.

(e) Minimum total alcoholic strength by volume: 11.0% vol.

(f) Minimum actual alcoholic strength by volume: 11.0% vol.

(g) Minimum titratable acidity: 5.0g/L (expressed as tartaric acid).

(h) Minimum reduced dry extract: 16g/L.

Typology: RED with the mention "Sparkling"

(a) Mousse: Fine and persistent.

(b) Colour: Ruby to tawny red, more or less intense.

(d) Taste: Characteristic, lively and harmonious.

(e) Minimum total alcoholic strength by volume: 11.0% vol.

(f) Minimum actual alcoholic strength by volume: 11.0% vol.

(g) Minimum titratable acidity: 5.0g/L (expressed as tartaric acid).

(h) Minimum reduced dry extract: 18g/L.

Labelling, designation and presentation.

Label presentation.

to retain uniformity and consistency in style for the presentation of the quality wines, the positioning on the label of the following information grouped together in the order sequence annotated below:

The name of the PDO, namely "GOZO" or "OF GOZO" or "GĦAWDEX" GĦAWDEX", preceded or followed by the optional mention of the wine the name of a mono-varietal, if applicable under item 4.2, together with complemented specification, if applicable under item 1.4.

Optional mention of 2 or 3 varietals if applicable under item 4.1.

(3) The D.O.K. mention in full or abbreviated form i.e.: Denominazzjoni ta’ Oriġini Kontrollata.

(4) The optional mention "Superior" or "Riżerva" if applicable

The brand name, vintage year and all other optional mentions applicable this protocol or allowed under European Union law may be positioned on order at the discretion of the producer.

9.2 Font sizes.

In order to retain a uniformity and consistency in style for the presentation PDO "GOZO" quality wines, the relative font sizing on the label of information shall be as indicated below:

The Brand Name, if applicable………. Minimum Font (a)

Mention of the name of a mono-varietal, if applicable (b) 4.2, preceded or followed by the name PDO "GOZO" or "OF GOZO" "GĦAWDEX" or "TA’ GĦAWDEX" ……… Relative Font size: exceeding the font size of (a) above.

(c) D.O.K. mention in full or abbreviated i.e.: Denominazzjoni ta’ Oriġini Kontrollata ……..... Relative Font not exceeding the font size of (b) above.

Optional mention of two or three varietals if applicable (d) 4.1……... Relative Font size: maximum not exceeding the font size

The vintage year ……. Relative Font size: maximum (e) the font size of (a) above.

(f) All other optional mentions applicable under this allowed under European Community law.……... Relative Font not exceeding the font size of (b) above.

9.3 Qualification.

With regards to labelling, designation and presentation of the wines heading 1, the use of any additional qualification which is not allowed by strictly forbidden. Nevertheless the use of indications which refer to names, private trade marks are permitted on condition that they do not have a significance at praising the product and that they do not mislead the consumer.

The terms "Méthode Traditionelle" or the "Méthode Classique" shall solely for sparkling wines obtained in accordance with item 6.1.

10 - General provisions.

Community law shall apply in cases where this protocol does not explicitly otherwise. ANNEX I

scale map of the Island of Gozo, demarcating the region of grape falling under the Denomination of Origin "GOZO".

ANNEX II

Key of Local Councils

Locality Code Locality

Rabat (Victoria) 8 Nadur Fontana 9 Qala Għajnsielem 10 San Lawrenz

Għarb 11 Sannat Għasri 12 Xagħra

Kerċem 13 Xewkija Munxar 14 Żebbuġ (Għawdex) ANNEX II Added by: Councils making up the Malta Harbour Area L.N. 214 of 2026.

Code Locality 1 Valletta 3 Birgu 4 Isla 5 Bormla 18 Floriana

Wijzigingsgeschiedenis

Amended by L.N. 214 of 2026