Exporting Wine: Labelling Guidelines for China

A9.2 Fortified Wine

　　Fortified wine is defined as being produced from must with an initial total (ie, actual + potential) alcohol content of at least 12%. Fortification cannot be before the original wine reaches at least 4% alcohol. If concentrate is added the product must be designated ‘sweetened fortified wine’.

A9.3 Sparkling Wine

Note 1 bar = 0.1 Mpa. Sparkling wines are defined as wines with a carbon dioxide pressure at least 0.35 Mpa at 20°C. The carbon dioxide must all be derived from fermentation. The requirement is relaxed to 0.30 Mpa in the case of bottles smaller than 250mL. The following type designations apply;

A9.4 Semi-Sparkling Wine

Semi-sparkling wines are defined as wines with a carbon dioxide pressure between 0.05 and 0.34 Mpa at 20°C. The carbon dioxide must be derived from fermentation. The sweetness categories are as per still wines.

A9.5 Carbonated Wine

Carbonated wines are defined as wines in which all or some of the carbon dioxide has been added.

A10      Vintage, Variety and Geographical Indication

Vintage, variety and Geographical Indication claims are optional; however, if they are claimed Australian blending regulations apply.

A11      Prohibited Items - European Regions

Geographical regions of the European Union cannot appear on Australian labels regardless of the context in which they may be used. For a list of European regions refer to the list in the EU Australia Wine Agreement.

The AWBC does not accept responsibility for the results of any actions taken on the basis of the information contained in this guide, nor for the accuracy, currency or completeness of any material contained in it.

The AWBC expressly disclaim all and any liability and responsibility to any person in respect of the consequences of anything done in respect of reliance, whether wholly or in part, upon this document