Production of must and non-bottled wine

The production of must and wine is carried out according to required procedures and according to the anticipated wine quality level.

The production of must and wine encompasses:

• the transportation and acceptance of grapes,
• grape processing: destemming and crushing grapes,
• wine cellar activities: grape pressing, must processing, management of the alcoholic fermentation of must and the clarification, ageing, and storing of must and wine,
• the preparation of wine for use: bottling aged wine in prescribed original packaging and the storage of wine prior to sale.\

The production of non-bottled wine also includes the production of aromatic wine.

A natural or legal entity dealing with the production of must or non-bottled wine must be entered into the Grape and Wine Producer Register under the suitable activity. Persons liable to enter in the register are producers who farm at least 0.05 ha or less, provided that they sell their grapes, or anyone who produces wine to be sold. The producers who are entered into the Register must report data concerning their yield to the administrative unit every year.

Prescribed oenological means are to be used in the process of must or wine production. The producer who produces wine with a designation of origin or variety must submit wine samples for evaluation of the quality. Producers who market wine must keep wine cellar records.

Non-bottled wine may only be sold to end consumers by producers who are registered as grape and wine producers and who offer wine from their own production at their production facilities. Elsewhere, the sale of non-bottled wine to end consumers is prohibited.

Producers who deal with must production or non-bottled wine production may also deal with other grape and wine-related activities, such as:

• Wine growing,
• production of other grape products,
• bottling wine or bottling wine services