The following are some of the most common optional indications that can be indicated on the label:
- Vintage: can be indicated if the wine was produced from grapes harvested for at least 85% in the indicated year.
- Company name: it can be indicated if different from the name of the producer or bottler, seller.
- Name of the variety or varieties with which the wine was produced. It is advisable to indicate if at least 85% of the wine has been harvested from that vine.
- Mentions: mentions mean the method of production, aging, aging, etc. there are also geographic mentions such as: vineyard, farm, etc.
There are also geographic mentions such as: vineyard, farm, etc.
- Residual sugar content (for wines other than sparkling wines): the value can be indicated by descriptors that help the consumer to identify the degree of sweetness of the product.
– dry, it can be written if it contains up to a maximum of 4 g / l maximum or 9 g / l provided that the total acidity content, expressed in grams of tartaric acid per liter, is not more than 2 grams lower than the sugar content residue.
– sweetened if the content is between 4 and 12 g / l or between 4 and 18 g / l provided that the total acidity content, expressed in grams of tartaric acid per liter, is not more than 10 grams lower than the residual sugar content
– sweet if it is between 12 and 45 g / l
– sweet if tenor = o> 45 g / l
For liqueur wines:
– dry, if up to 40 g / l
– semi-dry or sweet if it is between 40 and 100 g / l
– sweet if tenor> 100 g / l
In these cases the analytical tolerance limit for the choice must take into account 1g / l more or less.
- Entity names, traditional historical places such as: castle, villa, fortress, abbey etc. they can be used if they do not mention names already used and reserved for PDOs or PGIs.
- Names of smaller geographical entities such as micro-zones for example: locations, municipalities, hamlets.
- Technical descriptions: to which particular techniques used such as fermented in barriques or in bottles.
- organoleptic characteristics of the product and indications or advice on culinary combination and serving temperature.
Symbols and pictograms can be used providing they are truthful and can be traced back