
Article 1 
Regulation (EC) No 889/2008 is amended as follows:

((1)) Title II is amended as follows:

((a)) in Article 27(1), the introductory phrase is replaced by the following:
'For the purposes of Article 19(2)(b) of Regulation (EC) No 834/2007, only the following substances can be used in the processing of organic food, with the exception of products of the wine sector, for which the provisions of Chapter 3a shall apply:';
((b)) a new Chapter 3a is inserted:
'
CHAPTER 3a
Article 29b 

1. This Chapter lays down specific rules for the organic production of the products of the wine sector as referred to in Article 1(1)(l) of Council Regulation (EC) No 1234/2007.
2. Commission Regulations (EC) No 606/2009 and (EC) No 607/2009 shall apply, save as explicitly provided otherwise in this Chapter.
Article 29c 

1. For the purposes of Article 19(2)(a) of Regulation (EC) No 834/2007, products of the wine sector shall be produced from organic raw material.
2. For the purposes of Article 19(2)(b) of Regulation (EC) No 834/2007, only products and substances listed in Annex VIIIa to this Regulation can be used for the making of products of the wine sector, including during the processes and oenological practices, subject to the conditions and restrictions laid down in Regulation (EC) No 1234/2007 and Regulation (EC) No 606/2009 and in particular in Annex I A to that Regulation.
3. Products and substances listed in Annex VIIIa to this Regulation and marked with an asterisk, derived from organic raw material, shall be used if available.
Article 29d 

1. Without prejudice to Article 29c and to specific prohibitions and restrictions provided for in paragraphs 2 to 5 of this Article, only oenological practices, processes and treatments, including the restrictions provided for in Article 120c and 120d of Regulation (EC) No 1234/2007 and in Articles 3, 5 to 9 and 11 to 14 of Regulation (EC) No 606/2009 and in their Annexes, used before 1 August 2010 are permitted.
2. The use of the following oenological practices, processes and treatments is prohibited:
(a) partial concentration through cooling according to point (c) of Section B.1 of Annex XVa to Regulation (EC) No 1234/2007;
(b) elimination of sulphur dioxide by physical processes according to point 8 of Annex I A to Regulation (EC) No 606/2009;
(c) electrodialysis treatment to ensure the tartaric stabilisation of the wine according to point 36 of Annex I A to Regulation (EC) No 606/2009;
(d) partial dealcoholisation of wine according to point 40 of Annex I A to Regulation (EC) No 606/2009;
(e) treatment with cation exchangers to ensure the tartaric stabilisation of the wine according to point 43 of Annex I A to Regulation (EC) No 606/2009.
3. The use of the following oenological practices, processes and treatments is permitted under the following conditions:
(a) for heat treatments according to point 2 of Annex I A to Regulation (EC) No 606/2009, the temperature shall not exceed 70 °C;
(b) for centrifuging and filtration with or without an inert filtering agent according to point 3 of Annex I A to Regulation (EC) No 606/2009, the size of the pores shall be not smaller than 0,2 micrometer.
4. The use of the following oenological practices, processes and treatments shall be re-examined by the Commission before 1 August 2015 with a view to phase out or to further restrict those practices:
(a) heat treatments as referred to in point 2 of Annex I A to Regulation (EC) No 606/2009;
(b) use of ion exchange resins as referred to in point 20 of Annex I A to Regulation (EC) No 606/2009;
(c) reverse osmosis according to point (b) of Section B.1 of Annex XVa to Regulation (EC) No 1234/2007.
5. Any amendment introduced after 1 August 2010, as regards the oenological practice, processes and treatments provided for in Regulation (EC) No 1234/2007 or Regulation (EC) No 606/2009, may be applicable in the organic production of wine only after the adoption of the measures necessary for the implementation of the production rules provided for in Article 19(3) of Regulation (EC) No 834/2007 and, if required, an evaluation process according to Article 21 of that Regulation.';
((c)) Article 47 is amended as follows:

((i)) in the first paragraph, the following point (e) is added:
'
((e)) the use of sulphur dioxide up to the maximum content to be fixed in accordance with the Annex I B to Regulation (EC) No 606/2009 if the exceptional climatic conditions of a given harvest year deteriorate the sanitary status of organic grapes in a specific geographical area because of severe bacterial attacks or fungal attacks, which oblige the winemaker to use more sulphur dioxide than in previous years to obtain a comparable final product.';
((ii)) the second paragraph is replaced by the following:
'Upon approval by the competent authority, the individual operators shall keep documentary evidence of the use of the above exceptions. Member States shall inform each other and the Commission on the exceptions they have granted under points (c) and (e) of the first paragraph.';
((2)) Title V is amended as follows:

((a)) in Article 94(1), the following point (d) is added:
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((d)) within one month from their approval, the exceptions granted by the Member States under points (c) and (e) of the first paragraph of Article 47.';
((b)) in Article 95, paragraph 10a is replaced by the following:
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10a. As regards products of the wine sector, the transitional period referred to in paragraph 8 shall expire on 31 July 2012.Stocks of wines produced until 31 July 2012 in accordance with either Regulation (EEC) No 2092/91 or Regulation (EC) No 834/2007 may continue to be brought on the market until stocks are exhausted, and subject to the following labelling requirements:
(a) the Community organic production logo as referred to in Article 25(1) of Regulation (EC) No 834/2007, called from 1 July 2010 the “Organic logo of the EU” may be used provided that the wine-making process complies with Chapter 3a of Title II of this Regulation;
(b) operators using “Organic logo of the EU” shall keep recorded evidence, for a period of at least five years after they placed on the market that wine obtained from organic grapes, including of the corresponding quantities of wine in litres, per wine category and per year;
(c) where the evidence referred to in point (b) of this paragraph is not available, such wine may be labelled as “wine made from organic grapes”, provided that it complies with the requirements of this Regulation except those provided for in Chapter 3a of Title II thereof;
(d) wine labelled as “wine made from organic grapes” cannot bear the “Organic logo of the EU”.';
((3)) a new Annex VIIIa is inserted, the text of which is set out in the Annex 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.
It shall apply from 1 August 2012.
This Regulation shall be binding in its entirety and directly applicable in all Member States.Done at Brussels, 8 March 2012.
For the Commission
The President
José Manuel BARROSO
ANNEX


‘ANNEX VIIIa 
Type of treatment in accordance with Annex I A to Regulation (EC) No 606/2009 Name of products or substances Specific conditions, restrictions within the limits and conditions set out in Regulation (EC) No 1234/2007 and Regulation (EC) No 606/2009
 Point 1: Use for aeration or oxygenation
 
— Air
— Gaseous oxygen 
 Point 3: Centrifuging and filtration
 
— Perlite
— Cellulose
— Diatomeceous earth Use only as an inert filtering agent
 Point 4: Use in order to create an inert atmosphere and to handle the product shielded from the air
 
— Nitrogen
— Carbon dioxide
— Argon 
 Points 5, 15 and 21: Use
  — Yeasts
 
 Point 6: Use
 
— Di-ammonium phosphate
— Thiamine hydrochloride 
 Point 7: Use
 
— Sulphur dioxide
— Potassium bisulphite or potassium metabisulphite 
((a)) The maximum sulphur dioxide content shall not exceed 100 milligrams per litre for red wines as referred to in point 1(a) of Part A of Annex I B to Regulation (EC) No 606/2009 and with a residual sugar level lower than 2 grams per litre;
((b)) The maximum sulphur dioxide content shall not exceed 150 milligrams per litre for white and rosé wines as referred to in point 1(b) of Part A of Annex I B to Regulation (EC) No 606/2009 and with a residual sugar level lower than 2 grams per litre;
((c)) For all other wines, the maximum sulphur dioxide content applied in accordance with Annex I B to Regulation (EC) No 606/2009 on 1 August 2010, shall be reduced by 30 milligrams per litre.
 Point 9: Use
  — Charcoal for oenological use
 
 Point 10: Clarification
 
— Edible gelatine
— Plant proteins from wheat or peas
— Isinglass
— Egg white albumin
— Tannins 

— Casein
— Potassium caseinate
— Silicon dioxide
— Bentonite
— Pectolytic enzymes 
 Point 12: Use for acidification purposes
 
— Lactic acid
— L(+)Tartaric acid 
 Point 13: Use for deacidification purposes
 
— L(+)Tartaric acid
— Calcium carbonate
— Neutral potassium tartrate
— Potassium bicarbonate 
 Point 14: Addition
  — Aleppo pine resin
 
 Point 17: Use
  — Lactic bacteria
 
 Point 19: Addition
  — L-Ascorbic acid
 
 Point 22: Use for bubbling
  — Nitrogen
 
 Point 23: Addition
  — Carbon dioxide
 
 Point 24: Addition for wine stabilisation purposes
  — Citric acid
 
 Point 25: Addition
  — Tannins
 
 Point 27: Addition
  — Meta-tartaric acid
 
 Point 28: Use
  — Acacia gum (= gum arabic)
 
 Point 30: Use
  — Potassium bitartrate
 
 Point 31: Use
  — Cupric citrate
 
 Point 31: Use
  — Copper sulphate
 Authorised until 31 July 2015
 Point 38: Use
  — Oak chips
 
 Point 39: Use
  — Potassium alginate
 
Type of treatment in accordance with Annex III, point A(2)(b) to Regulation (EC) No 606/2009  — Calcium sulphate
 Only for “vino generoso” or vino generoso de licor


