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filed March 31, 2022 under Vintners Quality Alliance Act, 1999, S.O. 1999, c. 3

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ontario regulation 244/22

made under the

Vintners Quality Alliance Act, 1999

Made: March 24, 2022
Approved: March 31, 2022
Filed: March 31, 2022
Published on e-Laws: March 31, 2022
Printed in The Ontario Gazette: April 16, 2022

Amending O. Reg. 406/00


1. Subsection 3 (2) of Ontario Regulation 406/00 is amended by adding the following paragraph:

4.  Appassimento.

2. Item 8 of sub-table 5 to Table 2 to the Regulation is revoked and the following substituted:


8. Vin de Curé or Appassimento

The wine shall be produced exclusively from fresh grapes that have been naturally harvested on the vine and at least 85% of the grapes have been 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 in a dry, ventilated place until they yield a must of at least 26° brix when measured after transfer to the fermentation vessel.

The period of drying to achieve the final brix shall not be less than 30 days.

No artificial temperature control or heat source shall be used to dry the grapes except for the purpose of maintaining the ambient temperature in the drying location between 5°C and 18°C.

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

A label may declare that the appassimento method was used for a portion of dried grapes that is more than 15% but less than 85% of the grapes used in the wine, if the dried portion meets the requirements set out in column 2 of this item and the actual percentage content derived from dried grapes is stated. In this case, the words “appassimento method” in full must appear in the same font and type size on the same line with the percentage declared and no other reference to the single word “appassimento” shall appear on the label.


3. (1) Note 2 of Table 1 of Appendix A is amended by adding “and Appassimento” after “Vin de Curé”.

(2) Table 2 of Appendix A is amended by adding the following item:


1.1 Vin de Curé, Appassimento

26.0º Brix

26.0º Brix


(3) Note 1 of Table 2 of Appendix A is revoked and the following substituted:

Note 1: For Vin de Curé and Appassimento wines, the portion of dried grapes used in making the wine must be dried to achieve the Brix level specified in Column 2 at the time of transfer to the fermentation vessel.


4. This Regulation comes into force on the day it is filed.

Made by:
Pris par :

Vintners Quality Alliance Ontario:
Vintners Quality Alliance Ontario :

Derek Cartlidge

Treasurer / Trésorier

Dan Sullivan

Vice-Chair / Vice-Président

Date made: March 24, 2022
Pris le : 24 mars 2022

I approve this Regulation.
J’approuve le présent règlement.

Le ministre des Services gouvernementaux et des Services aux consommateurs,

Ross Romano

Minister of Government and Consumer Services

Date approved: March 31, 2022
Approuvé le : 31 mars 2022