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O. Reg. 60/17: RULES OF VINTNERS QUALITY ALLIANCE ONTARIO RELATING TO TERMS FOR VQA WINE
filed March 8, 2017 under Vintners Quality Alliance Act, 1999, S.O. 1999, c. 3
Skip to contentontario regulation 60/17
made under the
Vintners Quality Alliance Act, 1999
Made: December 19, 2016
Approved: February 28, 2017
Filed: March 8, 2017
Published on e-Laws: March 8, 2017
Printed in The Ontario Gazette: March 25, 2017
Amending O. Reg. 406/00
(RULES OF VINTNERS QUALITY ALLIANCE ONTARIO RELATING TO TERMS FOR VQA WINE)
1. Subsection 3 (6) of Ontario Regulation 406/00 is amended by striking out “the principal display panel” and substituting “the container”.
2. Table 1 of the Regulation is amended by striking out the first row and substituting the following:
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Column 1 Name of Area |
Column 2 Description of Area |
3. Table 2 of the Regulation is revoked and the following substituted:
TABLE 2
Vqa Ontario Labelling
1. Geographical Indication VQA — Ontario — VQA
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Column 1 Label Declarations |
Column 2 Viticultural and Oenological Requirements |
Column 3 Required Information |
Column 4 Required Information |
Column 5 Conditions |
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1. Ontario |
100% of the grapes used to produce the wine shall be grown in Ontario and be of varieties listed in Appendix B. The wine shall be entirely fermented, processed, blended, finished and packaged in Ontario. |
VQA — Ontario — VQA |
Vintage year Grape variety or varieties, or proprietary name if wine made from 100% vitis vinifera varieties |
Except for fortified wines and liqueur wines, a provincially designated wine produced from one or more vitis vinifera grape varieties that is produced and labelled as a varietal wine (single-varietal, dual-varietal, triple-varietal or multi-varietal) or as a non-varietal wine, and only references vitis vinifera grape varieties on the label, shall not contain wine produced from hybrid grape varieties. A provincially designated wine produced from one or more hybrid grape varieties shall be produced and labelled as a varietal wine (single-varietal, dual-varietal, triple-varietal or multi-varietal) and may contain wine produced from vitis vinifera grape varieties, in accordance with this Table. A provincially designated wine produced from a combination of hybrid and vitis vinifera grape varieties shall be produced and labelled as a dual-varietal, triple-varietal or multi-varietal wine in accordance with the requirements for varietal wines in this Table. |
2. Geographical Indication VQA — Viticultural Area — VQA, Vineyard and Estate
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Column 1 Label Declarations |
Column 2 Viticultural and Oenological Requirements |
Column 3 Required Information |
Column 4 Required Information |
Column 5 Conditions |
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1. Lake Erie North Shore 2. Niagara Peninsula 3. Prince Edward County |
Except for vidal used in the production of an Icewine, the wine shall be produced exclusively from one or more vitis vinifera grape varieties listed in item 1 of Appendix B that are grown in Ontario. At least 85% of the grapes used to produce the wine shall be grown within the named viticultural area. The wine shall be entirely fermented, processed, blended, finished and bottled in Ontario. |
VQA — Viticultural Area — VQA |
Vintage year Grape variety or varieties or proprietary name |
A wine designated by a viticultural area shall be produced and labelled as a varietal wine or as a non-varietal wine in accordance with the requirements in this Table. The viticultural area shall denote the origin of the grapes, not the location of the processing facility. A label may designate multiple viticultural areas but only to describe the actual percentage content from each and every viticultural area component of the wine. |
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3.1 Niagara-on-the-Lake 3.2 Niagara Escarpment |
Except for vidal used in the production of an Icewine, the wine shall be produced exclusively from one or more vitis vinifera grape varieties listed in item 1 of Appendix B that are grown in Ontario. At least 85% of the grapes used to produce the wine shall be grown within the named sub-viticultural area. The remaining 15% shall be grown within the Niagara Peninsula. The wine shall be entirely fermented, processed, blended, finished and bottled in Ontario. |
VQA — Viticultural Area — VQA |
Vintage year Grape variety or varieties or proprietary name |
A wine designated by a sub-viticultural area shall be produced and labelled as a varietal wine or as a non-varietal wine in accordance with the requirements in this Table. The viticultural area shall denote the origin of the grapes, not the location of the processing facility. A label may contain the designation of the appropriate viticultural areas in addition to the sub-viticultural area. Either one may appear with the letters “VQA” on either side, in accordance with section 4. |
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3.3 Niagara River 3.4 Niagara Lakeshore 3.5 Four Mile Creek 3.6 St. David’s Bench 3.7 Beamsville Bench 3.8 Twenty Mile Bench 3.9 Short Hills Bench 3.10 Lincoln Lakeshore 3.11 Creek Shores 3.12 Vinemount Ridge |
Except for vidal used in the production of an Icewine, the wine shall be produced exclusively from one or more vitis vinifera grape varieties listed in item 1 of Appendix B that are grown in Ontario. 100% of the grapes used to produce the wine shall be grown within the named sub-viticultural area. The wine shall be entirely fermented, processed, blended, finished and bottled in Ontario. |
VQA — Viticultural Area — VQA |
Vintage year Grape variety or varieties or proprietary name |
A wine designated by a sub-viticultural area shall be produced and labelled as a varietal wine or as a non-varietal wine in accordance with the requirements in this Table. The viticultural area shall denote the origin of the grapes, not the location of the processing facility. A label may contain the designation of the appropriate viticultural areas in addition to the sub-viticultural area. Either one may appear with the letters “VQA” on either side, in accordance with section 4. |
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4. Vineyard Name |
Except for vidal used in the production of an Icewine, the wine shall be produced entirely from vitis vinifera grapes listed in item 1 of Appendix B grown in the named vineyard. The vineyard shall be located within a viticultural area. The wine shall be entirely fermented, processed, blended, finished and bottled in Ontario. |
VQA — Viticultural Area — VQA
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Vintage year Grape variety or varieties or proprietary name |
Except for the use of the word “estate”, “vineyard” shall be the only word used to identify a specific vineyard. The word “estate” may be used interchangeably with the word “vineyard” if the legal description of the vineyard includes the word “estate”. |
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5. Estate Bottled |
Except for vidal used in the production of an Icewine, the wine shall be produced entirely from vitis vinifera grapes listed in item 1 of Appendix B grown on land owned or controlled by the bottling winery. The land owned or controlled by the bottling winery shall be located within a viticultural area. The harvesting and crushing of the grapes, the fermenting of the resulting must and the finishing, aging and bottling of the wine shall be carried out by the bottling winery. The finished wine shall have at no time left the domicile of the manufacturer prior to being bottled. |
VQA — Viticultural Area — VQA
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Vintage year Grape variety or varieties or proprietary name |
A manufacturer shall not use the designation “Estate Bottled” in the case of land controlled by the manufacturer or a co-operative bottling winery during the first three years of any leasehold term. Grapes grown by the members of a co-operative bottling winery shall be considered to have been grown on land controlled by the winery if the land is owned or controlled by any or all of the members of the co-operative. If the term “Estate Bottled” is used, the viticultural area where the grapes originated shall be declared.
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3. Varietal Wine
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Column 1 Label Declarations |
Column 2 Viticultural and Oenological Requirements |
Column 3 Required Information |
Column 4 Required Information |
Column 5 Conditions |
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1. Single-Varietal Wine |
The wine shall be a varietal wine whose varietal content is primarily one grape variety and where at least 85% of the total wine by volume at a temperature of 20°C is derived from the single grape variety named on the label. The amount of sweet reserve used in making the wine shall be included in the calculation when determining the varietal content of a varietal wine. |
VQA — Geographical indication — VQA |
Vintage year Grape variety |
Only grape variety or varieties listed in item 1 and subitem 2 i of Appendix B shall be indicated on the label. A numerical description contained in the name of a grape variety shall not be used on the label. Hybrid grape varieties listed in subitem 2 i of Appendix B shall only be allowed for use in the production of a provincially designated varietal wine that declares the name of one or more hybrid grape varieties listed in subitem 2 i of Appendix B on the label but only in such volume as is permitted for the undeclared portion of a varietal wine as the case requires. A wine produced from one or more vitis vinifera grape varieties that is labelled as a varietal wine and only references vitis vinifera varieties on the label shall not contain wine produced from hybrid grape varieties. A wine produced from one or more hybrid grape varieties listed in subitem 2 i of Appendix B that is labelled as a varietal wine may contain wine produced from vitis vinifera grape varieties. Varietal wines containing hybrid grapes shall only be entitled to a provincial designation. The declared variety or varieties shall be listed on the label in descending order of quantity, in identical type and identically displayed. Nothing shall be appended to a varietal name or names that may confuse or mislead the consumer as to the name of a grape variety. The term Musqué shall not be used except in the context of the varietal name Chardonnay Musqué. The term Fumé shall not be used except in the context of the synonym Fumé Blanc used for the varietal name Sauvignon Blanc. A proprietary name may appear on the label in conjunction with a named grape variety or varieties. |
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2. Dual-Varietal Wine |
The wine shall be a varietal wine whose varietal content is primarily two grape varieties where at least 90% of the total wine by volume at a temperature of 20°C is derived from the two grape varieties named on the label and at least 15% of the total wine by volume at a temperature of 20°C is derived from the second of the two grape varieties named on the label. The amount of sweet reserve used in making the wine shall be included in the calculation when determining the varietal content of a varietal wine. |
VQA — Geographical indication — VQA |
Vintage year Grape varieties |
Only the grape variety or varieties listed in item 1 and subitem 2 i of Appendix B shall be indicated on the label. A numerical description contained in the name of a grape variety shall not be used on the label. Hybrid grape varieties listed in subitem 2 ii of Appendix B shall only be allowed for use in the production of a provincially designated varietal wine that declares the name of one or more hybrid grape varieties listed in subitem 2 i of Appendix B on the label but only in such volume as is permitted for the undeclared portion of a varietal wine as the case requires. A wine produced from one or more vitis vinifera grape varieties that is labelled as a varietal wine and only references vitis vinifera varieties on the label shall not contain wine produced from hybrid grape varieties. A wine produced from one or more hybrid grape varieties listed in subitem 2 i of Appendix B that is labelled as a varietal wine may contain wine produced from vitis vinifera grape varieties. Varietal wines containing hybrid grapes shall only be entitled to a provincial designation. The declared variety or varieties shall be listed on the label in descending order of quantity, in identical type and identically displayed. Nothing shall be appended to a varietal name or names that may confuse or mislead the consumer as to the name of a grape variety. The term Musqué shall not be used except in the context of the varietal name Chardonnay Musqué. The term Fumé shall not be used except in the context of the synonym Fumé Blanc used for the varietal name Sauvignon Blanc. A proprietary name may appear on the label in conjunction with a named grape variety or varieties. |
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3. Triple-Varietal Wine |
The wine shall be a varietal wine whose varietal content is primarily three grape varieties where at least 95% of the total wine by volume at a temperature of 20°C is derived from the three grape varieties named on the label, at least 15% of the total wine by volume at a temperature of 20°C is derived from the second of the three grape varieties named on the label and at least 10% of the total wine by volume is derived from the third of the three grape varieties named on the label. The amount of sweet reserve used in making the wine shall be included in the calculation when determining the varietal content of a varietal wine. |
VQA — Geographical indication — VQA |
Vintage year Grape varieties |
Only the grape variety or varieties listed in item 1 and subitem 2 i of Appendix B shall be indicated on the label. A numerical description contained in the name of a grape variety shall not be used on the label. Hybrid grape varieties listed in subitem 2 ii of Appendix B shall only be allowed for use in the production of a provincially designated varietal wine that declares the name of one or more hybrid grape varieties listed in subitem 2 i of Appendix B on the label but only in such volume as is permitted for the undeclared portion of a varietal wine as the case requires. A wine produced from one or more vitis vinifera grape varieties that is labelled as a varietal wine and only references vitis vinifera varieties on the label shall not contain wine produced from hybrid grape varieties. A wine produced from one or more hybrid grape varieties listed in subitem 2 i of Appendix B that is labelled as a varietal wine may contain wine produced from vitis vinifera grape varieties. Varietal wines containing hybrid grapes shall only be entitled to a provincial designation. The declared variety or varieties shall be listed on the label in descending order of quantity, in identical type and identically displayed. Nothing shall be appended to a varietal name or names that may confuse or mislead the consumer as to the name of a grape variety. The term Musqué shall not be used except in the context of the varietal name Chardonnay Musqué. The term Fumé shall not be used except in the context of the synonym Fumé Blanc used for the varietal name Sauvignon Blanc. A proprietary name may appear on the label in conjunction with a named grape variety or varieties. |
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4. Multi-Varietal Wine |
The wine shall be a varietal wine whose varietal content is primarily four or more grape varieties where at least 95% of the total wine by volume at a temperature of 20°C is derived from the four or more grape varieties named on the label. The amount of sweet reserve used in making the wine shall be included in the calculation when determining the varietal content of a varietal wine. |
VQA — Geographical indication — VQA |
Vintage year Grape varieties |
Only the grape variety or varieties listed in item 1 and subitem 2 i of Appendix B shall be indicated on the label. A numerical description contained in the name of a grape variety shall not be used on the label. Hybrid grape varieties listed in subitem 2 ii of Appendix B shall only be allowed for use in the production of a provincially designated varietal wine that declares the name of one or more hybrid grape varieties listed in subitem 2 i of Appendix B on the label but only in such volume as is permitted for the undeclared portion of a varietal wine as the case requires. A wine produced from one or more vitis vinifera grape varieties that is labelled as a varietal wine and only references vitis vinifera varieties on the label shall not contain wine produced from hybrid grape varieties. A wine produced from one or more hybrid grape varieties listed in subitem 2 i of Appendix B that is labelled as a varietal wine may contain wine produced from vitis vinifera grape varieties. Varietal wines containing hybrid grapes shall only be entitled to a provincial designation. The declared variety or varieties shall be listed on the label in descending order of quantity, in identical type and identically displayed. Nothing shall be appended to a varietal name or names that may confuse or mislead the consumer as to the name of a grape variety. The term Musqué shall not be used except in the context of the varietal name Chardonnay Musqué. The term Fumé shall not be used except in the context of the synonym Fumé Blanc used for the varietal name Sauvignon Blanc. A proprietary name may appear on the label in conjunction with a named grape variety or varieties. |
4. Non-Varietal Wines
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Column 1 Label Declarations |
Column 2 Viticultural and Oenological Requirements |
Column 3 Required Information |
Column 4 Required Information |
Column 5 Conditions |
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1. Blended Wines (proprietary name) |
The wine shall be produced exclusively from one or more vitis vinifera varieties listed in item 1 of Appendix B. No hybrid grapes shall be used in blended wine. |
VQA — Geographical indication — VQA |
Vintage year |
Grape variety names shall not be declared on the label of a non-varietal wine. No abbreviations or other symbols that imply specific grape varieties may be used on the label of a blended wine. |
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2. Meritage |
The wine shall be, i. a red wine produced from a blend of two or more of the following grape varieties: Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, Petit Verdot, or ii. a white wine produced from a blend of two or more of the following grape varieties: Sauvignon Blanc, Semillon and Muscadelle. No single variety shall make up more than 90% of the blend. |
VQA — Geographical indication — VQA
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Vintage year |
None |
5. Wine Categories
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Column 1 Label Declarations |
Column 2 Viticultural and Oenological Requirements |
Column 3 Required Information |
Column 4 Required Information |
Column 5 Conditions |
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1. Wine or Table Wine |
The wine shall be an alcoholic beverage produced by the complete or partial alcoholic fermentation of fresh grapes, grape juice or grape must and shall not include grape concentrate. The wine shall be produced from one or more grape varieties listed in Appendix B. The grapes used in the manufacture of wine shall be grown within a geographical indication as set out in this Table. The wine shall have an actual alcoholic content not less than 7.0% and not greater than 14.9% by volume. |
VQA — Geographical indication — VQA
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Vintage year Grape variety or varieties or proprietary name |
None |
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2. Icewine |
The wine shall be a late harvested wine. The wine shall be produced entirely from one or more vitis vinifera grape varieties listed in item 1 of Appendix B or the hybrid grape variety Vidal, naturally frozen on the vine, picked while the air temperature is minus 8°C or lower and immediately pressed after picking in a continuous process. The wine shall have an actual alcoholic content not less than 7.0% and not greater than 14.9% by volume. If the wine contains the grape variety Vidal Blanc, the wine shall be produced as a varietal wine in accordance with the requirements for varietal wines in this Table. 100% of the grapes shall be grown in a viticultural area of which at least 85% shall be grown in the named viticultural area shown on the label and the pressing shall take place within the viticultural area where the grapes were grown. Grapes, juice or grape must intended for the production of Icewine may be artificially refrigerated to a temperature of not less than minus 4°C. No freeze concentration of juice, grape must or wine shall be used. The brix level of the juice after each pressing shall be at least 32° when measured after transfer to the fermentation vessel. The finished wine shall be produced from a must that achieves a computed average of not less than 35° brix. The residual sugar at bottling shall result exclusively from the natural sugar of the grapes and shall be not less than 100 g/L. The actual alcohol shall result exclusively from the natural sugar of the grapes. Subject to subsection 6 (2), sweet reserve may be added if the minimum brix level of the grapes used in the sweet reserve was 32o brix at harvest. The production of the wine shall be monitored so that the manufacturer can provide the information on production required by Ontario Regulation 405/00 (General) made under the Act. |
VQA — Viticultural Area — VQA
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Vintage year Grape variety or varieties |
Only the sweetness descriptions set out in Table 3 (Icewine) shall be used on the label. |
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3. Botrytized Wine |
The wine shall be a late harvested wine that has been affected under natural conditions by the mould Botrytis cinerea. The wine shall be produced from one or more grape varieties listed in Appendix B. The wine shall have an actual alcoholic content not less than 7.0% and not greater than 14.9% by volume. 100% of the grapes shall be grown in a viticultural area of which at least 85% shall be grown in the named viticultural area shown on the label and the pressing shall take place within the viticultural area where the grapes were grown. The wine shall be produced as a varietal wine in accordance with the requirements of this Table. The juice resulting from the pressing of the grapes shall achieve a brix level when measured after transfer to the fermentation vessel as specified in Table 2 of Appendix A. The residual sugar and the actual alcohol shall result exclusively from the natural sugar of the grapes. Subject to subsection 6 (2), sweet reserve may be added if the minimum brix level of the grapes used in the sweet reserve was 26o brix at harvest. The wine produced shall have the predominant character of wine made from botrytized grapes. |
VQA — Viticultural Area — VQA |
Vintage year Grape variety or varieties |
Except for wine that meets the requirements for totally botrytized wine, the wine shall be labelled Botrytized, Botrytis Affected or B.A.
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4. Totally Botrytized Wine |
The wine shall be a late harvested wine. The wine shall meet the requirements for botrytized wines. The juice resulting from pressing shall achieve a minimum brix level when measured after transfer to the fermentation vessel as specified in Table 2 of Appendix A. Subject to subsection 6 (2), sweet reserve may be added if the minimum brix level of the grapes used in the sweet reserve was 34o brix at harvest. |
VQA — Viticultural Area — VQA |
Vintage year Grape variety or varieties |
The wine may be labelled Totally Botrytized, Totally Botrytis Affected or T.B.A.
|
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5. Late Harvest Wine |
The wine shall be a late harvested wine produced exclusively from fresh ripe grapes that have been naturally harvested on the vine. The wine shall be produced from one or more grape varieties listed in Appendix B. The grapes used in the wine shall be grown within a geographical indication. The wine shall have an actual alcoholic content not less than 7.0% and not greater than 14.9% by volume. The residual sugar and the actual alcohol shall result exclusively from the natural sugar of the grapes. Subject to subsection 6 (2), sweet reserve may be added if the minimum brix level of the grapes used in the sweet reserve was 22o brix at harvest. |
VQA — Geographical indication — VQA
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Vintage year Grape variety or varieties or proprietary name
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None |
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6. Select Late Harvest Wine |
The wine shall be a late harvested wine produced exclusively from fresh ripe grapes that have been naturally harvested on the vine. The wine shall be produced from one or more grape varieties listed in Appendix B. The grapes used in the wine shall be grown within a geographical indication. The wine shall have an actual alcoholic content not less than 7.0% and not greater than 14.9% by volume. The residual sugar and the actual alcohol shall result exclusively from the natural sugar of the grapes. Subject to subsection 6 (2), sweet reserve may be added if the minimum brix level of the grapes used in the sweet reserve was 26o brix at harvest. |
VQA — Geographical indication — VQA
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Vintage year Grape variety or varieties or proprietary name
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None |
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7. Special Select Late Harvest Wine |
The wine shall be a late harvested wine produced exclusively from fresh ripe grapes that have been naturally harvested on the vine. The wine shall be produced from one or more grape varieties listed in Appendix B. The grapes used in the wine shall be grown within a geographical indication. The wine shall have an actual alcoholic content not less than 7.0% and not greater than 14.9% by volume. The residual sugar and the actual alcohol shall result exclusively from the natural sugar of the grapes. Subject to subsection 6 (2), sweet reserve may be added if the minimum brix level of the grapes used in the sweet reserve was 30o brix at harvest. |
VQA — Geographical indication — VQA
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Vintage year Grape variety or varieties or proprietary name
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None |
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8. Vin de Curé |
The wine shall be produced exclusively from fresh grapes that have been naturally harvested on the vine and subsequently dried. The wine shall be produced from grape varieties listed in item 1 and subitem 2 i of Appendix B. The grapes used in the wine shall be grown within a geographical indication. The wine shall have an actual alcoholic content not less than 7.0% and not greater than 20.0% by volume. After harvest, the grapes shall be left to dry on frames, mats, small boxes, or any other similar structure with a perforated bottom, in a dry, ventilated place until they yield a must of at least 27° brix when measured after transfer to the fermentation vessel. The residual sugar and the actual alcohol shall result exclusively from the natural sugar of the grapes. No sweet reserve shall be added. |
VQA — Geographical indication — VQA
|
Vintage year Grape variety or varieties or proprietary name |
None |
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9. Nouveau Red |
The wine shall be produced exclusively from fresh grapes that have been naturally harvested on the vine. The wine shall be produced from one or more grape varieties listed in Appendix B. The grapes used in the wine shall be grown within a geographical indication. The wine shall have an actual alcoholic content not less than 7.0% and not greater than 14.9% by volume. The vinification shall involve at least partial carbonic maceration. The wine shall be produced as a varietal wine in accordance with the requirements for varietal wines in this Table. |
VQA — Geographical indication — VQA |
Vintage year Grape variety or varieties |
None |
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10. Blanc de Noirs |
The wine shall be produced exclusively from fresh grapes listed in Appendix B that are harvested naturally on the vine, of which at least 85% shall be a red variety. The grapes used in the wine shall be grown within a geographical indication. The wine shall have an actual alcoholic content not less than 7.0% and not greater than 14.9% by volume. The juice shall be separated from the skins prior to fermentation and vinified using processes and treatments suitable for the production of white wine. |
VQA — Geographical indication — VQA
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Vintage year Grape variety or varieties or proprietary name |
The term Blanc de Noirs shall be prominently displayed on the label.
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11. Fortified Wine |
The wine shall be the product obtained by adding alcohol (derived from the alcoholic fermentation of a food source and distilled to not less than 94% alcohol by volume), grape brandy or fruit spirit to wine, or grape juice or grape must in fermentation. The grapes used in the wine shall be grown within a geographical indication. The actual alcohol content shall be greater than 14.9% but not greater than 20% by volume at 20°C. The wine shall be produced from grapes listed in Appendix B that have been naturally harvested on the vine. |
VQA — Geographical indication — VQA
|
None |
Fortified wine may be labelled as “Estate Bottled” if the bottling winery distilled the grape brandy or grape spirit. Only the sweetness descriptions set out in Table 3 shall be used on the label. |
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12. Liqueur Wine
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The wine shall be obtained exclusively from the alcoholic fermentation of fresh grapes, grape juice, grape must, or wine and shall have an alcohol content greater than 14.9% but not greater than 20% by volume. The grapes used in the wine shall be grown within a geographical indication. The wine shall be produced from one or more grape varieties listed in Appendix B. |
VQA — Geographical indication — VQA
|
None |
Subject to subsection 5 (1) of the Food and Drugs Act (Canada) and section 7 of the Consumer Packaging and Labelling Act (Canada), liqueur wine may be designated “Natural” if the residual sugar results exclusively from the sugar of the grapes. Only the sweetness descriptions set out in Table 3 shall be used on the label. |
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13. Sparkling Wine — Traditional Method |
The wine shall be surcharged with carbon dioxide gas to a pressure not less than 300 kPa at 20°C. The carbon dioxide (CO2) contained in the wine shall result exclusively from the alcoholic fermentation of the “cuvée” from which it was prepared. The wine shall have an actual alcoholic content not less than 7.0% and not greater than 14.9% by volume, including the alcohol contained in any “dosage” added. The wine shall be produced by a secondary alcoholic fermentation in a glass bottle having a capacity not exceeding 6 L and shall be made exclusively from one or more vitis vinifera grape varieties listed in item 1 of Appendix B. The wine shall be separated from its lees by disgorging after a minimum maturation period, on the lees, of not less than 12 months for vintage-dated wine and not less than nine months for non-vintage dated wine. The finished wine shall be sold in the bottle in which the secondary fermentation took place. The wine shall at no time have left the bottle prior to final corking. The wine shall have the aroma, taste and characteristics of a wine derived from the traditional method. Carbon dioxide gas (CO2) may be used to maintain counter pressure during the process of racking or the transfer of a finished wine from a bulk process tank to a container if the content of carbon dioxide gas (CO2) contained in the wine is not increased. |
VQA — Geographical indication — VQA
|
Grape variety or varieties or proprietary name Method of production in accordance with the nomenclature set out in Table 4
|
If the label bears the vintage year, the wine shall be on the lees for not less than 12 months. Sweetness descriptors may be used in accordance with the nomenclature set out in Table 3. |
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14. Sparkling Wine — Méthode Cuve Close |
The wine shall be surcharged with carbon dioxide gas to a pressure not less than 300 kPa at 20°C. The carbon dioxide (CO2) contained in the wine shall result exclusively from the alcoholic fermentation of the “cuvée” from which it was prepared. The wine shall be produced from one or more grape varieties listed in Appendix B. The wine shall have an actual alcoholic content not less than 7.0% and not greater than 14.9% by volume, including the alcohol contained in any “dosage” added. The wine shall be produced by primary or secondary alcoholic fermentation in a closed vessel having a capacity exceeding 5 L. The winemaking process from the start of the alcoholic fermentation designed to make the wine sparkling, including aging at the domicile where the wine was made, shall not be less than six months. The alcoholic fermentation process designed to make the “cuvée” sparkling and the presence of the “cuvée” on the lees shall not be less than 80 days, or if the fermentation takes place in a tank using a mixer, not less than 30 days. The wine shall be produced either as a varietal wine or as a blended wine, in accordance with the requirements for varietal wine in this Table. Carbon dioxide gas (CO2) may be used to maintain counter pressure during the process of racking or the transfer of a finished wine from a bulk process tank to a container if the content of carbon dioxide gas (CO2) contained in the wine is not increased. |
VQA — Ontario VQA |
Grape variety or varieties or proprietary name Méthode Cuve Close or Charmat Method |
Sweetness descriptors may be used in accordance with the nomenclature set out in Table 3. |
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15. Charmat Method |
The wine shall be a sparkling wine produced using the méthode cuve close by a secondary alcoholic fermentation and shall otherwise meet the requirements set out in this Table for Sparkling Wine — Méthode Cuve Close. |
VQA — Ontario — VQA |
Grape variety or proprietary name Méthode Cuve Close or Charmat Method |
Sweetness descriptors may be used in accordance with the nomenclature set out in Table 3. |
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16. Sparkling Wine |
The wine shall be surcharged with carbon dioxide gas to a pressure not less than 300 kPa at 20°C. The wine shall be produced from one or more grape varieties listed in Appendix B. The carbon dioxide (CO2) contained in the wine shall result exclusively from the alcoholic fermentation of the “cuvée” from which it was prepared. Carbon dioxide gas (CO2) may be used to maintain counter pressure during the process of racking or the transfer of a finished wine from a bulk process tank to a container if the content of carbon dioxide gas (CO2) contained in the wine is not increased. The wine shall have an actual alcoholic content not less than 7.0% and not greater than 14.9% by volume, including the alcohol contained in any “dosage” added. The wine shall derive its effervescence exclusively from a primary or secondary alcoholic fermentation in a closed vessel. The wine shall be produced either as a varietal wine or as a blended wine, in accordance with the requirements for varietal wine in this Table. |
VQA — Ontario — VQA |
Grape variety or varieties or proprietary name |
A method of production shall not be declared on the label. The nomenclature set out in Tables 4 and 5 shall not be used on the label. Sweetness descriptors may be used in accordance with the nomenclature set out in Table 3. |
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17. Effervescent Wine |
The wine shall be surcharged with carbon dioxide gas to a pressure not less than 200 kPa and not more than 300 kPa at 20ºC. The wine shall be produced from one or more grape varieties listed in Appendix B. The carbon dioxide (CO2) contained in the wine shall result exclusively from the alcoholic fermentation of the “cuvée” from which it was prepared. Carbon dioxide gas (CO2) may be used to maintain counter pressure during the process of racking or the transfer of a finished wine from a bulk process tank to a container if the content of carbon dioxide gas (CO2) contained in the wine is not increased. The wine shall have an actual alcoholic content not less than 7.0% and not greater than 14.9% by volume, including the alcohol contained in any “dosage” added. The wine shall derive its effervescence exclusively from a primary or secondary alcoholic fermentation in a closed vessel. |
VQA — Geographical indication — VQA |
Grape variety or varieties or proprietary name |
The term “Sparkling Wine” or the methods of production associated with sparkling wines under this Regulation shall not appear on the label. |
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18. Icewine Dosage or Dosage of Icewine |
The wine shall be a sparkling wine made using the traditional method according to this Table. The dosage shall be derived exclusively from Icewine produced in accordance with this Table. The total volume of Icewine added as the dosage shall not be less than 10% of the total volume of the finished sparkling wine. The finished sparkling wine shall contain not less than 20 g/L residual sugar, either retained after the secondary alcoholic fermentation or obtained by the addition of “Icewine Dosage” or a combination of both. The finished sparkling wine shall exhibit a distinguishable Icewine character. |
VQA — Geographical indication — VQA
|
Grape variety or varieties or proprietary name Method of production (Sparkling Wine — Traditional Method) |
None |
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19. Sparkling Icewine |
The wine shall be a sparkling wine that meets all requirements of an Icewine and a Sparkling Wine, as set out in this Table. The wine shall be made from grape varieties permitted for Icewine as set out in this Table. The wine shall derive its effervescence exclusively from either primary or secondary alcoholic fermentation. |
VQA — Viticultural Area — VQA |
Grape variety or varieties |
None |
4. (1) Table 4 of the Regulation is amended by striking out the title and substituting the following:
table 4
DECLARATION OF METHOD OF PRODUCTION FOR SPARKLING WINE — Traditional Method and SPARKLING WINE — Méthode CUVE close
(2) Table 4 of the Regulation is amended by striking out the first row and substituting the following:
|
Column 1 Method of Production |
Column 2 Nomenclature |
5. (1) Table 5 of the Regulation is amended by striking out the title and substituting the following:
table 5
NOMENCLATURE PERMITTED FOR SPARKLING WINE — Traditional Method
(2) Table 5 of the Regulation is amended by striking out the first two rows and substituting the following:
|
Column 1 Method of Production |
Column 2 Nomenclature |
|
Fermented in this Bottle |
May appear on a traditional method sparkling wine in addition to the declaration of “Method of Production”. The type size shall be no larger than that used to declare the “Method of Production”. |
6. Appendix B to the Regulation is amended by adding “None” in Column 2 in every case in which the column consists only of blank space.
7. Appendix C to the Regulation is revoked.
Commencement
8. This Regulation comes into force on the day it is filed.
Vintners Quality Alliance Ontario:
Martin Werner.
Secretary
Brian Schmidt
Chair
Date made: December 19, 2016
I approve this Regulation.
Tracy MacCharles
Minister of Government and Consumer Services
Date approved: February 28, 2017