
Article 1 
Regulation (EC) No 2729/2000 is amended as follows:

1.. In Article 11(2), the second subparagraph is replaced by the following:
'The number of samples to be taken each year for the databank shall be at least:
— 20 samples in the Czech Republic,
— 200 samples in Germany,
— 50 samples in Greece,
— 200 samples in Spain,
— 400 samples in France,
— 400 samples in Italy,
— 10 samples in Cyprus,
— 4 samples in Luxembourg,
— 50 samples in Hungary,
— 4 samples in Malta,
— 50 samples in Austria,
— 50 samples in Portugal,
— 20 samples in Slovenia,
— 15 samples in Slovakia,
— 4 samples in the United Kingdom'.
2.. In Article 12(1), the first sentence is replaced by the following:
'For a period ending on 31 July 2008, pending the setting up of the adequate analytical equipment, wine-producing Member States not equipped to carry out isotopic analysis shall send their wine samples to the JRC for analysis.'
3.. Annex I is replaced by the text in Annex I to this Regulation.
4.. Annex II is replaced by the text in Annex II to this Regulation.
5.. Annex III is replaced by the text in Annex III to this Regulation.
Article 2 
This Regulation shall enter into force on the third day following its publication in the Official Journal of the European Union.
This Regulation shall be binding in its entirety and directly applicable in all Member States.Done at Brussels, 10 December 2004.
For the Commission
Mariann FISCHER BOEL
Member of the Commission
ANNEX I


ANNEX I  I.  A. 
Sampling must be carried out during the period when the plot in question is harvested. The grapes collected must be representative of the whole plot. The fresh grape samples, or the derived pressed must, may be preserved by freezing until further usage.

Only in the case that oxygen-18 measurement of the water of the must is foreseen, an aliquot of must may be taken separately and preserved after pressing the whole grape sample.
 B. 
The description sheet concerning the sampling is to be drawn up in accordance with Part I of the questionnaire in Annex II.
 II.  A. Vinification must be carried out by the competent body or by a department authorised to do so by that body, wherever possible under conditions comparable with the normal conditions in the production area of which the sample is representative. Vinification should result in the total transformation of the sugar into alcohol, i.e. in less than 2 g/l of residual sugar. However, in certain cases, e.g. for ensuring a better representativity, higher amounts of residual sugars can be accepted. As soon as the wine has clarified and stabilised by means of SO2, it must be put in 75 cl bottles and labelled.
 B. The description sheet for vinification is to be drawn up in accordance with Part II of the questionnaire in Annex II.


ANNEX II


ANNEX II 
The analytical methods and the expression of results (units) to be used are those described in the Annex to Regulation (EEC) No 2676/90 (or proved equivalent by the laboratories involved in the analysis).

Part I 1.  1.1. Sample number:
 1.2. Name and function of the official or authorised person who took the sample:
 1.3. Name and address of the competent body responsible for taking the sample:
 1.4. Name and address of the competent body responsible for vinification and dispatch of the sample, if other than the body referred to at 1.3:
 2.  2.1. Origin (country, region):
 2.2. Year of harvest:
 2.3. Vine variety:
 2.4. Colour of the grapes:
 3.  3.1. Name and address of person farming the plot:
 3.2. 

— wine village:
— locality:
— cadastral reference:
— latitude and longitude:
 3.3. Soil type (e.g. limey, clayey, lime-clay, sandy):
 3.4. Situation (e.g. slope, plain, exposed to sun):
 3.5. Number of vines per hectare:
 3.6. Approximate age of vineyard (less than 10 years/between 10 and 25 years/more than 25 years):
 3.7. Altitude:
 3.8. Method of training and pruning:
 3.9. Type of wine into which the grapes are normally made (table wine, quality wine psr, other)(see definitions of Regulation (EC) No 1493/1999, Annex 1):
 4.  4.1. Estimated yield per hectare for the plot harvested: (kg/ha)
 4.2. State of health of the grapes (e.g. sound, rotten), specifying whether the grapes were dry or wet when the sample was taken:
 4.3. Date on which sample was taken:
 5.  5.1. Precipitation in the ten days preceding harvest: yes/no. If yes, additional information where available.
 6. 
If the crop is irrigated, date of last watering:

(Stamp of the competent body responsible for taking the sample, and name, position and signature of official taking the sample)

Part II 1.  1.1. Weight of the sample of grapes, in kg:
 1.2. Method of pressing:
 1.3. Volume of must obtained:
 1.4. 

— sugar concentration expressed in g/l by refractometry:
— total acidity expressed in g/l of tartaric acid: (optional)
 1.5. Method of treating the must (e. g. settling, centrifugation):
 1.6. Yeasting (variety of yeast used). Indicate whether or not there was spontaneous fermentation.
 1.7. Temperature during fermentation:
 1.8. Method for determining end of fermentation:
 1.9. Method of treating the wine (e. g. racking.):
 1.10. Addition of sulphur dioxide in mg/l:
 1.11. 

— actual alcoholic strength in % vol.:
— total dry extract:
— reducing sugars expressed as g/l of invert sugar:
 2. 
Date:


— on which sample was taken: (same date as date of harvest, part I-4.3)
— of pressing:
— of commencement of fermentation:
— of end of fermentation:
— of bottling:

Date on which Part II was completed:

(Stamp of the competent body which carried out vinification and signature of competent official of that body)’


ANNEX III


ANNEX III  ANALYSIS REPORT  I.  1. Country:
 2. Sample number:
 3. Year:
 4. Vine variety:
 5. Type of wine:
 6. Region/district:
 7. Name and address of laboratory responsible for the results:
 8. Sample for control analysis by the JRC: yes/no
 II.  1. 
1.1. Alcoholic strength by volume% vol.1.2. Total dry extractg/l1.3. Reducing sugarsg/l1.4. Total acidity expressed as tartaric acidg/l1.5. Total sulphur dioxidemg/l
 2.  2.1. Description of distillation apparatus
 2.2. Volume of wine distilled/weight of distillate obtained
 3.  3.1. Alcohol strength of the distillate % (m/m)
 4. 
4.1. (D/H)Ippm4.2. (D/H)IIppm4.3. “R”
 5. 
Observed frequency:
 6. 
δ 18.O [‰]‰ V. SMOW — SLAP
 7. 
δ 18O [‰]‰ V. SMOW — SLAP
 8. 
δ 13C [‰]‰ V-PDB

