Nova Scotia Wine Standards Regulations

Link to law: https://www.novascotia.ca/just/regulations/regs/amwinestds.htm

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Nova Scotia Wine Standards Regulations
made under Section 194J of the

Agriculture and Marketing Act

R.S.N.S. 1989, c. 6

O.I.C. 2010-418 (November 16, 2010), N.S. Reg. 170/2010

as amended by O.I.C. 2011-378 (November 1, 2011), N.S. Reg. 298/2011

 

Effective November 24, 2015, these regulations are amended by N.S. Reg. 358/2015.

Interpretation

Citation

1     These regulations may be cited as the Nova Scotia Wine Standards Regulations.

Definitions for Act and regulations

2     (1)    In the Act and these regulations, “winery” is further defined to include any enterprisecarried on as a winery, and includes a person or corporation.

 

       (2)    In these regulations,

 

“acreage” includes the head land as specified in the Acreage Certification Standards;

 

“Acreage Certification Standards” means the published standards approved by theBoard for certifying acreage for a winery;

 

“Act” means the Agriculture and Marketing Act;

 

“actual alcohol content” means the number of volumes of pure alcohol contained per100 volumes of product at a temperature of 20°C;

 

“Brix” is a measurement of the dissolved sucrose-to-fluid-mass ratio expressed asgrams of sucrose in 100 g of fluid at a temperature of 20°C, and abbreviatedas °Brix;

 

“cellar audit” means the process by which an auditor determines compliance withcontent requirements and operating and accounting practices;

 

“Corporation” means the Nova Scotia Liquor Corporation;

 

“cuvée” means wine or grape must that is in fermentation and that is used inpreparing sparkling wine;

 

“Department” means the Department of Agriculture;

 

“expedition liqueur” means any product, other than cuvée, added to sparkling wineto enhance flavour or to increase volume;

 

“finish” means additives that include preservatives necessary to prepare wine orpackage wine;

 

“grape juice” means the fermentable liquid that is obtained from pressing freshgrapes or grape must and used for making wine with an actual alcohol content of 1%by volume or less from the juice;

 

“grape must” means unpressed, unfermented grape juice that may have been incontact with the grape skins, pulp, and seeds;

 

“grape product” means a product derived from grapes and includes grape juice, grapemust and grape wine;

 

“grape wine” means wine derived exclusively from grapes;

 

“head land” means the strip of land adjacent to the vines no wider than themaximum space required for farming equipment to turn around at the end of a rowof grapes;

 

“identified crop year” means the calendar year in which the vines bear fruit;

 

“method of production”, in relation to sparkling wine, means 1 of the followingmethods used to produce the wine:

 

                         (i)     traditional method, as described in Section 46,

 

                         (ii)    charmat method, as described in Section 47,

 

                         (iii)   transfer method, as described in Section 48,

 

(iv)carbonation method, as described in Section 49;

Subclause (iv) added: O.I.C. 2011-378, N.S. Reg. 298/2011.

 

“non-grape wine” means a wine derived from a wine crop other than grapes;

 

“principal display panel” means the main label on a wine bottle or container that isnormally used when displaying the wine to a consumer;

 

“producer” means the owner and operator of a registered winery that produces wine;

 

“production facilities” means that part of a winery used for pressing, fermentation,stabilization, filtration, finishing, bottling, aging and testing wine;

 

“registered farm” means a farm registered under the Farm Registration Act;

 

“registered winery” means the owner or operator of a winery that is registered underSection 5 or 6, and includes an individual, a partnership or a corporation;

 

“sweet reserve” means grape must that is unfermented and sterile, and is added tofermented wine to increase sweetness and balance excess acidity;

 

“tirage liqueur” means a liquid containing sugar and yeast added to a cuvée toprovoke a secondary fermentation;

 

“varietal wine” means a grape wine that is derived from 1 or more specificidentifiable varieties of grapes;

 

“vineyard” means a farm of grapevines where grapes capable of producing wine aregrown;

 

“vintage-dated wine” means a grape wine derived from grapes grown in an identifiedcrop year;

 

“wine crop” means a crop capable of being produced into wine;

 

“wine crop lands” means lands producing a wine crop.

Application of Parts of regulations

3     (1)    Part 1 of these regulations applies to owners and operators of registered wineries.

 

       (2)    Part 2 of these regulations applies to grape wine producers.

Part 1: Registered Wineries

Categories of wineries

4     The following are the categories of wineries that may be registered under these regulations:

 

                (a)    farm winery;

 

                (b)    small farm winery.

Farm winery registration

5     The Minister may register a winery as a farm winery if the winery meets all of thefollowing criteria:

 

                (a)    it is a registered farm;

 

                (b)    it is in compliance with federal, provincial and municipal requirements;

 

                (c)    for a grape winery, it has at least 10 certified acres of vineyards within 500 mof the winery’s production facilities,

 

                (d)    for a non-grape winery, it has at least 10 certified acres of non-grape wine croplands within 500 m of the winery’s production facilities;

 

                (e)    it meets the required standards for acreage certification and contentrequirements.

Small farm winery registration

6     The Minister may register a winery as a small farm winery if the winery meets all of thefollowing criteria:

 

                (a)    it has at least 2 certified acres of vineyards located within 500 m of thewinery’s production facilities;

 

                (b)    100% of the grapes produced from the minimum certified acreage required byclause (a) are used to produce wine at the winery;

 

                (c)    any additional grapes required to produce wine at the winery are purchased orcontracted at the ratio of 1 acre for every acre produced by the small farmwinery; and

 

                (d)    it meets the standards for acreage certification and content requirementsrequired by these regulations.

Applying for registration as farm winery

7     To apply for registration as a farm winery or a small farm winery, the owner or operator ofthe winery must submit information on the physical address and location of the proposedwinery together with all of the following to the Minister:

 

                (a)    a statement of acreage certification form completed by a Board-approvedagrologist;

 

                (b)    a content compliance form;

 

                (c)    the prescribed application fee.

Displaying registration at winery

8     A registered winery must prominently display its registration and any other noticesrequired by the Corporation at its winery.

Annual records submitted by wineries

9     A registered winery must submit all of the following records to the Minister by the dateindicated:

 

                (a)    a statement of acreage certification form by November 30 of the harvest year;and

 

                (b)    a content compliance form by March 31 of the year immediately following theharvest year.

Certification of vineyards

10   A winery’s vineyard acreage may be certified by the Board if all of the following criteriaare met for the acreage:

 

                (a)    the acreage has a well-maintained trellis system appropriate to the vines grownon the acreage;

 

                (b)    vines grown on the acreage are completely pruned by the date specified in theAcreage Certification Standards;

 

                (c)    the winery has an effective program for controlling pests, diseases and weedson the acreage;

 

                (d)    there is evidence of ongoing production on the acreage of wine crops capableof producing grapes;

 

                (e)    grape crops, other than crops for late harvest wines, on the acreage areharvested by the date specified in the Acreage Certification Standards for thegrapes;

 

                (f)    the acreage has a production capacity of at least 750 vines per acre, or 1650vines per hectare.

Certification of non-grape crop acreage

11   A winery’s non-grape crop acreage may be certified by the Board if all of the followingcriteria are met for the acreage:

 

                (a)    the acreage has a well-maintained horticulture system appropriate to the cropsgrown and in accordance with agriculture best practices;

 

                (b)    the winery has an effective program for controlling pests, diseases and weedson the acreage;

 

                (c)    there is evidence of ongoing production on the acreage of non-grape winecrops;

 

                (d)    the acreage has a production capacity of non-grape wine crop production on aper acre or hectare basis based on horticultural industry standards and bestpractices.

Records kept and made available to Board

12   A registered winery must keep any records required by the Minister or the Corporation,including all of the following information about its winery, and make the informationavailable to the Board in a timely manner when requested:

 

                (a)    crop and wine production plans;

 

                (b)    business plans;

 

                (c)    tonnage of wine crop purchased and where the supply originated;

 

                (d)    tonnage of wine crop grown and used in producing wine at the winery;

 

                (e)    the number of bottles and cases of wine produced, listed according to categoryand classification of wine;

 

                (f)    any third-party audit reports prepared under Section 13.

Audits of registered wineries

13   (1)    The Board may conduct an audit of a registered winery at its own expense for thepurpose of verifying the winery’s records.

 

       (2)    The Board may direct a registered winery to carry out an audit of the winery at thewinery’s expense and submit an audit report to the Board within a deadline specifiedby the Board.

 

       (3)    An audit report for a registered winery must include all of the following:

 

                (a)    reporting and verification of wine varieties produced by the winery;

 

                (b)    information on whether the winery complies with the wine contentrequirements in Section 16 for the wines produced at the winery;

 

                (c)    information on whether the winery complies with the applicable winestandards in Part 2 of these regulations for the wines produced at the winery.

 

       (4)    All audits must be carried out by an independent third party chosen by the registeredwinery from a list of Board-approved auditors.

Records kept and made available to Board or auditor

14   A registered winery must keep any information required by the Board, including records ofall of the following, and make it available to the Board or to any Board-approved auditoron request:

 

                (a)    the varieties and volumes of wine produced at the winery, stipulated byindividual tank;

 

                (b)    the quantity of wine produced at the winery, measured as required by theBoard.

Suspension and revocation of registration

15   (1)    If the Board determines that a registered winery has failed to meet or to maintain anyrequirement of these regulations, the Board may recommend to the Minister that theregistered winery’s registration be suspended or revoked.

 

       (2)    The Minister may suspend or revoke a registered winery’s registration ifrecommended by the Board.

Content requirements for designation as Nova Scotia wine

16   (1)    The Minister may authorize a registered winery to designate a wine as Nova Scotiawine and label the wine in accordance with Section 17 if the wine meets all of thefollowing criteria:

 

                (a)    for grape wines,

 

                         (i)     at least 85% of the wine content in the bottle is derived from grapesgrown in the Province,

 

                         (ii)    15% or less of the wine content in the bottle is derived from grapesgrown outside the Province but within Canada,

 

                         (iii)   the wine is made from grapes that meet a minimum level of 15°Brix atharvest,

 

(iv)the wine meets all the requirements of these regulations.

 

                (b)    for non-grape wines, 100% of the contents are derived from non-grape wineproducts grown in the Province.

 

       (2)    The Minister may suspend a registered winery’s authorization under this Section foran identified crop year or revoke the authorization if the criteria in subsection (1) arenot maintained.

Labelling wine designated as Nova Scotia wine

17   (1)    Subject to subsection (2), a registered winery authorized by the Minister to designatewine as Nova Scotia wine under Section 16 may label the wine with the Nova ScotiaGeographical Indicator using the words “Nova Scotia Wine” on the principal displaypanel.

 

       (2)    A registered winery authorized by the Minister to designate wine as Nova Scotiawine under Section 16 must label the wine in accordance with subsection (1) if thewine is designated as 1 of the following categories of wine:

 

                (a)    ice wine;

 

                (b)    late harvest wines;

 

                (c)    botrytized wine;

 

                (d)    vin du curé.

Wines of Nova Scotia designation

18   The Minister may authorize a registered winery that is authorized to designate wine asNova Scotia wine under Section 16 to designate the wine as “Wines of Nova Scotia” if100% of the wine content is derived from grapes grown in the Province.

Maximum annual production

19   A registered winery’s annual production of wine must not be more than 3600 L per acrefor an identified crop year.

Part 2: Grape Wine

Nova Scotia grape content requirements

20   (1)    The following formula must be used to calculate the percentage of local grapecontent of a wine:

1 T of grapes = 900 L of finished wine

 

       (2)    The Board may waive the percentage of local content requirement in subsection (1)if it determines that the requirement cannot be met because of extenuatingcircumstances.

 

       (3)    The Board must conduct a review of any registered winery that fails to meet thepercentage of local content in subsection (1), and must consider all of the followingin the review:

 

                (a)    the percentage of grapes used by the winery for wine production that are grapesgrown within the Province;

 

                (b)    the winery’s agricultural and production practices, including the results of arecent cellar audit;

 

                (c)    the winery’s financial and payment records with the Corporation;

 

                (d)    any operations of the winery that the Board considers relevant to the review.

Categories of Grape Wine

Grape wine from grapes

21   All categories of grape wine must be produced exclusively from the complete or partialalcoholic fermentation of fresh grapes, grape juice, or grape must.

Categories of grape wine

22   (1)    The categories of grape wine are:

 

                (a)    table wine;

                (b)    ice wine;

                (c)    botrytized wine;

                (d)    late harvest wine, including select late harvest wine and special select late

harvest wine;

                (e)    vine du curé;

                (f)    nouveau red wine;

                (g)    blanc de noirs;

                (h)    blanc de blanc;

                (i)     liqueur wine;

                (j)     fortified wine;

                (k)    sparkling wine.

 

       (2)    A producer may use 1 of the category designations in subsection (1) on the principaldisplay panel of a wine if the registered winery and the wine meets all of thestandards set out in these regulations for the category.

 

       (3)    A producer must not use the category designations in subsection (1) on the principaldisplay panel of a wine that does not meet the standards set out in these regulationsfor the category.

Table wine category criteria

23   A grape wine that meets all of the following criteria may be designated as table wine:

 

                (a)    it has an actual alcohol content, achieved by natural fermentation, of 5% to16% by volume;

 

                (b)    5% to 8.5% of the actual alcohol content is achieved through naturallyoccurring sugar content;

 

                (c)    it is made from grapes that meet a minimum level of 15°Brix at harvest.

Labelling of table wine

24   A registered winery must display the words “wine” or “table wine” on the principal displaypanel of a grape wine that is designated as table wine.

Ice wine category criteria

25   (1)    A grape wine that meets all of the following criteria may be designated as ice wine:

 

                (a)    it is produced exclusively from grapes grown in the Province that have beenharvested while still naturally frozen on the vine at an air temperature of -8°Cor lower;

 

                (b)    it is processed in accordance with subsection (2);

 

                (c)    if produced as a varietal wine, it meets the requirements for the varietal wine.

 

       (2)    An ice wine must be produced in accordance with all of the following conditions:

 

                (a)    the pressing of grapes must take place in the Province and the grapes must bepressed in a continuous process while the grapes are still frozen;

 

                (b)    the grapes, grape juice, grape must and wine must not be artificiallyrefrigerated at any point during the production process except for tank coolingduring fermentation or during cold stabilization before the wine is bottled;

 

                (c)    after each pressing, the resulting juice must achieve a minimum of 32°Brixwhen measured after transfer to the fermentation vessel;

 

                (d)    the finished wine must be produced from a must that achieves a computedaverage of at least 35°Brix;

 

                (e)    the residual sugar in the wine must not be less than 110 g/L, when the wine isbottled;

 

                (f)    the unfermented residual sugar and the actual alcohol remaining in the finishedwine must result exclusively from the natural sugar of the grapes.

Labelling of ice wine

26   A registered winery must display the words “ice wine” on the principal display panel of agrape wine that is designated as an ice wine.

Botrytized wine category criteria

27   (1)    A grape wine that meets all of the following criteria may be designated as botrytizedwine:

 

                (a)    it is produced in accordance with subsection (2), exclusively from fresh ripegrapes grown in the Province;

 

                (b)    a portion of the grapes is affected under natural conditions by the mouldbotrytis cinerea;

 

                (c)    it is produced as a varietal wine;

 

                (d)    it has the predominant character of wine made from botrytized grapes.

 

       (2)    A botrytized wine must be produced in accordance with all of the followingconditions:

 

                (a)    the grapes must be naturally harvested on the vine;

 

                (b)    after pressing, the resulting juice of a botrytized wine must achieve a minimumof 26°Brix when measured after transfer to the fermentation vessel;

 

                (c)    the residual sugar and the actual alcohol content in a finished botrytized winemust result exclusively from the natural sugar of the grapes.

Labelling of botrytized wine

28   (1)    A grape wine that is designated as botrytized wine must have 1 of the followingtogether with the words “Noble Rot” displayed on the principal display panel:

 

                (a)    “botrytized”;

 

                (b)    “botrytis affected”;

 

                (c)    “B.A.”.

 

       (2)    A registered winery may label a grape wine that is designated as botrytized wine as“totally botrytized”, “totally botrytized [botrytis] affected”, or “B.A.” if, afterpressing, the resulting juice achieves a minimum of 34°Brix when measured aftertransfer to the fermentation vessel.

Late harvest wines criteria

29   A grape wine that meets all of the following criteria may be designated as late harvestwine, select late harvest [wine] or special select late harvest wine:

 

                (a)    it is produced exclusively from fresh ripe grapes grown in the Province thathave been desiccated under natural conditions in a way that favours theconcentration of sugars in the berries;

 

                (b)    it is produced with residual sugar and actual alcohol content resultingexclusively from the natural sugar of the grapes;

 

                (c)    it is produced from grapes that are naturally harvested on the vine afterachieving a minimum of

 

                         (i)     for late harvest wine, 22°Brix at harvest,

 

                         (ii)    for select late harvest wine, 26°Brix at harvest, and

 

                         (iii)   for special select late harvest wine, 30°Brix at harvest.

Vin du curé wine category criteria

30   A grape wine that meets all of the following criteria may be designated as vin du curé:

 

                (a)    it is produced exclusively from fresh grapes grown in the Province that havebeen naturally harvested on the vine after achieving a minimum of 18°Brix atharvest;

 

                (b)    it is produced from grapes that are left to dry after harvest on frames, mats,small boxes or any other similar structure with a perforated bottom in a dry,ventilated place until such time as they achieve a minimum of 30°Brix whenmeasured after transfer to the fermentation vessel;

 

                (c)    the residual sugar and the actual alcohol content of the finished wine resultexclusively from the natural sugar of the grapes.

Nouveau red wine category criteria

31   A grape wine that meets all of the following criteria may be designated as nouveau redwine:

 

                (a)    it is a red wine produced exclusively from fresh grapes that have been naturallyharvested on the vine after achieving a minimum of 16°Brix at harvest;

 

                (b)    it utilizes the carbonic maceration process.

Labelling nouveau red wine

32   (1)    A registered winery must display the word “nouveau” on the principal display panelof a grape wine designated as a nouveau red wine.

 

       (2)    If a registered winery displays a grape variety on the principal display panel of agrape wine designated as a nouveau red wine, all of the following specifications forthe display must be met:

 

                (a)    the display of the word “nouveau” must be directly below or immediatelyfollowing the names of the grape varieties displayed; and

 

                (b)    the letters used for the grape variety must be

 

                         (i)     at least half the size of the letters used for the word “nouveau”, and

 

                         (ii)    no larger than the letters used for the word “nouveau”.

Blanc de noirs wine category criteria

33   A grape wine that meets all of the following criteria may be designated as blanc de noirs:

 

                (a)    it is produced exclusively from fresh grapes, of which 85% are a red variety;

 

                (b)    it is produced from grapes that have been naturally harvested on the vine;

 

                (c)    the juice is separated from the skins before fermentation and vinified usingprocesses and treatments suitable for producing white wine.

Labelling blanc de noirs wine

34   A registered winery must display the words “blanc de noirs” on the principal display panelof a grape wine that is designated as blanc de noirs and all of the following specificationsfor the display must be met:

 

                (a)    the words must be displayed directly above or below the named grapevarieties; and

 

                (b)    the letters used for the words must be

 

                         (i)     at least half the size of the letters used to specify the grape varieties, and

 

                         (ii)    no larger than twice the size of the letters specifying the grape varieties.

Blanc de blanc wine category criteria

35   A grape wine that meets all of the following criteria may be designated as blanc de blanc:

 

                (a)    it is produced exclusively from fresh grapes, of which 85% are a white variety;

 

                (b)    it is produced from grapes that have been naturally harvested on the vine;

 

                (c)    the juice is separated from the skins before fermentation and vinified usingprocesses and treatments suitable for producing white wine.

Labelling blanc de blanc wine

36   A registered winery must display the words “blanc de blanc” on the principal display panelof a wine that is designated as blanc de blanc and all of the following specifications for thedisplay must be met:

 

                (a)    the words must be displayed directly above or below the named grapevarieties; and

 

                (b)    the letters used for the words must be

 

                         (i)     at least half the size of the letters specifying the grape varieties, and

 

                         (ii)    no larger than twice the size of the letters specifying the grape varieties.

Liqueur wine category criteria

37   (1)    A grape wine that meets all of the following criteria may be designated as liqueurwine:

 

                (a)    it is produced exclusively from the alcoholic fermentation of fresh grapes,grape juice, grape must, or wine;

 

                (b)    it has an actual alcohol content of greater than 14.9% but not greater than22.9% by volume.

 

       (2)    A liqueur wine may be labelled as “natural” if the residual sugar in the finished wineresults exclusively from the sugar of the grapes.

Fortified wine

38   (1)    A grape wine that meets all of the following criteria may be designated as fortifiedwine:

 

                (a)    it is produced by adding a grape brandy or spirit derived from the alcoholicfermentation of a food source and distilled to not less than 94% alcohol byvolume to wine, or grape juice, or grape must in fermentation;

 

                (b)    it has an actual alcohol content of greater than 16% but not greater than 22.9%by volume;

 

                (c)    it is produced from grapes that have been naturally harvested on the vine afterachieving a minimum of 16°Brix at harvest.

 

       (2)    The alcohol volume of fortified table wine must be no greater than 2% above itsoriginal actual alcohol content.

Heritage sparkling wine category criteria

39   A grape wine that meets all of the following criteria may be designated as heritagesparkling wine:

 

                (a)    it is surcharged with carbon dioxide gas to a pressure of at least 300 kPa at10°C;

 

                (b)    it has an actual alcohol content, including the alcohol contained in any addedexpedition liqueur, of at least 7.5% by volume;

 

                (c)    it derives its effervescence exclusively from a primary or secondary alcoholicfermentation in a closed vessel;

 

                (d)    it is produced exclusively using 1 of the following methods:

 

                         (i)     the traditional method,

 

                         (ii)    the charmat method,

 

                         (iii)   the transfer method.

Heritage light sparkling wine category criteria

40   A grape wine that meets all of the following criteria may be designated as heritage lightsparkling wine:

 

                (a)    it is surcharged with carbon dioxide gas to a pressure of at least 300 kPa at10°C;

 

                (b)    it has an actual alcohol content, including the alcohol contained in any addedexpedition liqueur, of at least 5.5% but not greater than 7.5% by volume;

 

                (c)    it derives its effervescence exclusively from a primary or secondary alcoholicfermentation in a closed vessel;

 

                (d)    it is produced exclusively using 1 of the following methods:

 

                         (i)     the traditional method,

 

                         (ii)    the charmat method,

 

                         (iii)   the transfer method.

Prestige cuvée category of wine

41   A grape wine that meets all of the following criteria may be designated as prestige cuvée:

 

                (a)    it is surcharged with carbon dioxide gas to a pressure of at least 300 kPa at10°C;

 

                (b)    it has an actual alcohol content, including the alcohol contained in any addedexpedition liqueur, of at least 7.5% by volume;

 

                (c)    it derives its effervescence exclusively from a primary or secondary alcoholicfermentation in a closed vessel;

 

                (d)    it is produced exclusively using 1 of the following methods:

 

                         (i)     the traditional method,

 

                         (ii)    the charmat method,

 

                         (iii)   the transfer method;

 

                (e)    it is produced from a minimum of 85% juice from first pressing.

Carbonated sparkling wine category criteria

42   A grape wine that meets all of the following criteria may be designated as carbonatedsparkling wine:

 

                (a)    it is surcharged with carbon dioxide gas to a pressure of at least 300 kPa at10°C;

 

                (b)    it has an actual alcohol content, including the alcohol contained in any addedexpedition liqueur, of at least 7.5% by volume;

Carbonated light sparkling wine category criteria

43   A grape wine that meets all of the following criteria may be designated as carbonated lightsparkling wine:

 

                (a)    it is surcharged with carbon dioxide gas to a pressure of at least 300 kPa at10°C;

 

                (b)    it has an actual alcohol content, including the alcohol contained in any addedexpedition liqueur, of at least 5.5% and not greater than 7.5% by volume;

Semi-sparkling wine category criteria

44   A grape wine that is surcharged with carbon dioxide gas to a pressure of between 100 kPato 250 kPa at 10°C may be designated as semi-sparkling wine.

Tirage liqueur

45   (1)    Tirage liqueur must be produced exclusively from 1 of the following:

 

                (a)    grape must;

 

                (b)    grape must in fermentation;

 

                (c)    wine that is suitable for yielding the same quality sparkling wine as the wine itis added to.

 

       (2)    Tirage liqueur may contain any or all of the following:

 

                (a)    dried yeasts;

 

                (b)    yeasts in wine suspension;

 

                (c)    sucrose;

 

                (d)    concentrated grape must or rectified concentrated grape must.

Methods of Producing Sparkling Wine

Traditional method

46   The traditional method of producing sparkling wine must be by secondary fermentation ina glass bottle with a capacity of 5 L or less, and must be in accordance with all of thefollowing conditions:

 

                (a)    the wine must be separated from its lees by disgorging after a minimummaturation period, on the lees, of

 

                         (i)     12 months for vintage-dated wine, or

 

                         (ii)    9 months for non-vintage-dated wine;

 

                (c)*  the finished wine must be sold in the bottle in which the secondaryfermentation took place;

 

                (b)*  the wine must not leave the bottle before final corking;

 

                (d)    the finished wine must be identified on the principal display panel as a varietalwine or a blended wine, as appropriate.

[*clause lettering as in original]

Charmat method

47   The charmat method of producing sparkling wine must be by primary or secondaryfermentation in a closed vessel with a capacity of greater than 5 L, and must be inaccordance with all of the following conditions:

 

                (a)    there must be at least 6 months from the start of the alcoholic fermentation toaging at the undertaking where the wine was made;

 

                (b)    the alcoholic fermentation process designed to make the cuvée on the lees musttake the following minimum time:

 

                         (i)     except as provided in clause (b) [subclause (ii)], at least 80 days,

 

                         (ii)    when fermentation takes place in a tank with a mixer, at least 30 days;

 

                (c)    the finished wine must be identified on the principal display panel as a singlevarietal wine or a blended wine, as appropriate.

Transfer method

48   The transfer method of producing sparkling wine must be by secondary fermentation in aglass bottle with a capacity of 5 L or less, and must be in accordance with all of thefollowing conditions:

 

                (a)    the wine must be separated from its lees by disgorging after a minimummaturation period, on the lees, of

 

                         (i)     12 months for vintage-dated wine, or

 

                         (ii)    9 months for non-vintage-dated wine;

 

                (b)    the entire contents must be disgorged without remuage into a tank underpressure, filtered in bulk and re-bottled into a fresh bottle; and

 

                (c)    the finished wine must be identified on the principal display panel as a varietalwine or a blended wine, as applicable.

Carbonation method

49   The carbonation method of producing sparkling wine must be by injecting carbon dioxideinto the wine during bottling, and the wine must be produced as a varietal wine or blendedwine.

Labelling of sparkling wines produced using carbonation method

50   A registered winery must not display any of the following information on the principaldisplay panel of a sparkling wine produced using the carbonation method:

 

                (a)    grape varieties;

 

                (b)    a vintage date.

Declaring method of production for sparkling wines

51   A registered winery must declare the method of production on the principal display panelof a sparkling wine in accordance with the following table:

Method of Production

Acceptable names on label

traditional method

•  traditional method

•  méthode traditionelle

•  classical method

•  méthode classique

charmat method

•  charmat method

•  méthode cuvée close

transfer method

•  transfer method

carbonation method

•  carbonation method

Maintaining counter pressure in sparkling wines

52   (1)    The carbon dioxide contained in a heritage sparkling wine must result exclusivelyfrom the alcoholic fermentation of the cuvée from which it was prepared.

 

       (2)    For the traditional method, the charmat method and the transfer method, carbondioxide gas may be used under supervision to maintain counter pressure during theprocess of racking or the transfer of a finished sparkling wine from a bulk processtank to bottle, as long as the content of carbon dioxide gas contained in the sparklingwine is not increased.

Grape Wine Classification

Classifications

53   A grape wine may be classified by any or all of the following:

 

                (a)    vintage;

                (b)    variety;

                (c)    sugar content and sweetness.

Vintage dating

54   (1)    All varietal wines must be classified by identified crop year, except for sparkling,fortified and liqueur wines.

 

       (2)    At least 85% of a grape wine must be derived from grapes grown in the sameidentified crop year.

 

       (3)    Cuvée that is made up of less than the minimum percentage required by subsection(2) must be labelled as non-vintage.

 

       (4)    A sweet reserve from the same vintage that is added to a grape wine must beincluded in calculating the percentage required by subsection (2).

Varietal designations

55   (1)    At least 85% of a single-variety wine must be made from 1 grape variety.

 

       (2)    At least 90% of a dual-variety wine must be made from 2 grape varieties, withneither variety making up less than 15% of the total.

 

       (3)    At least 95% of a triple-variety wine must be made from 3 grape varieties, with 2 ofthe varieties being at least 15%, and one of the varieties making up at least 10% ofthe total.

 

       (4)    A sweet reserve that is added to a varietal wine must be included in the calculationof a wine’s content under this Section.

Labelling of varietal wines

56   (1)    A registered winery may display the variety of a wine on the principal display panelof a grape wine that meets the criteria for classification as a single-variety, dual-variety or triple-variety wine in Section 55, and all of the following specifications forthe display must be met:

 

                (a)    the grape varieties must be listed on the principal display panel in descendingorder of quantity, in lettering that is identical in size, typeface and colour;

 

                (b)    the grape varieties must be displayed immediately before or after the NovaScotia wine designation with no words or symbols written between the namedvarieties and the Nova Scotia wine designation.

 

       (2)    A description of a grape variety may be added after the name of the grape variety ona principal display panel under subsection (1), if the description is accurate andwould not reasonably confuse a consumer as to the proper name of the grape variety.

Proprietary name on principal display panel

57   (1)    Subject to subsection (2), a proprietary name may be displayed on the principaldisplay panel of a grape wine.

 

       (2)    A proprietary name displayed on the principal display panel of a varietal wine mayonly be displayed using letters that are no larger than 3 times the size of the lettersused to designate the grape varieties.

Sugar content and sweetness descriptors

58   The sweetness descriptors permitted on the principal display panel and the limits of sugarcontent shown for the various wine categories are as set out in the following table:

SweetnessDescriptors

Residual Sugar Level

Total Acid Level(calculated astartaric acid)

Table wines

Dry (sec)

a)   not more than 5 g/L, or

b)   total acid plus 2 but not more than 9 g/L

at least 4 g/L

Semi-dry (off-dry;demi-sec)

a)   more than 5 g/L but not more than 12 g/L, or

b)   total acid plus 10 but not more than 18 g/L

at least 4 g/L

Medium dry (semi-sweet; demi-doux)

more than 12 g/L but not more than 45 g/L

at least 4 g/L

Sweet (doux)

more than 45 g/L

at least 4 g/L

Fortified and liqueur wines

Dry (sec)

not more than 30 g/L

at least 4 g/L

Medium dry (semi-dry; demi-sec)

more than 30 g/L but not more than 65 g/L

at least 4 g/L

Sweet (doux)

more than 45 g/L

at least 4 g/L

Sparkling wines

Natural brut(naturel)

not more than 15 g/L and no sweetener in thedosage

at least 4 g/L

Brut

not more than 15 g/L

at least 4 g/L

Extra dry (extrasec)

more than 15 g/L but not more than 25 g/L

at least 4 g/L

Dry (sec)

more than 25 g/L but not more than 35 g/L

at least 4 g/L

Medium dry (semi-dry) (demi-sec)

more than 35 g/L but not more than 50 g/L

at least 4 g/L

Sweet (doux)

more than 50 g/L

at least 4 g/L

Ice wines

Sweet (doux)

more than 110 g/L

at least 6.5 g/L

Single-vineyard designated wines

59   A producer may designate a grape wine as a single-vineyard wine and display thedesignation on the principal display panel if all of the following conditions are met:

 

                (a)    at least 85% of the wine is from grapes grown on the designated vineyard;

 

                (b)    the remaining 15% or less of the wine is from grapes grown in the Province.

Estate designated wines

60   (1)    In this Section, “controlled by” in relation to the land a winery is located on meansthat the land is under the terms of a lease or other agreement of at least 10 years’duration, and the winery has a legal right to perform, and does perform, all of theacts common to viticulture on the property, and includes land used by members of acooperative winery to grow grapes.

 

       (2)    Except as provided in subsection (3), a producer may designate a grape wine asestate-bottled wine or estate-grown wine if all of the following conditions are met:

 

                (a)    at least 85% of the grapes used to produce the wine are grown on land ownedor controlled by the winery;

 

                (b)    15% or less of the grapes used to produce the wine are grown in the Province;

 

                (c)    the winery has done all of the following onsite:

 

                         (i)     harvested and crushed the grapes,

 

                         (ii)    fermented the resulting must,

 

                         (iii)   finished and aged the wine.

 

       (3)    During the first 2 years of the term of a lease or other agreement referred to insubsection (1), a winery must not designate any of the wine from the land controlledunder the lease as estate-bottled wine or estate-grown wine.

Labelling of estate wines

61   A registered winery must not use words other than “estate bottled” or “estate grown” on aprincipal display panel of a wine designated as estate-bottled wine or estate-grown wineunder Section 60.

Quality standards

62   (1)    Unless otherwise prohibited by these regulations, a registered winery may putadditives in grape wine only when done in accordance with the Food and Drugs Act(Canada).

 

       (3)*  Except as provided in subsection (4), a person must not add water to a Nova Scotiawine during any stage of production.

 

       (4)*  Dissolving oenological substances in water is permitted to the degree to which thewater is an essential element for proper use of the substances.

[*subsection numbering as in original]

Chaptalization

63   (1)    In this Section, “chaptalization” means the process of adding sugar to fresh grapes,grape juice or grape must before or during fermentation to increase sweetness, offsetexcess acidity or raise the actual alcohol content of a finished wine.

 

       (2)    Subject to subsection (3), chaptalization is permitted for all grape wines authorizedto be designated as Nova Scotia wines under Section 16 unless otherwise prohibitedby these regulations.

 

       (3)    Chaptalization of table wine is limited to 76.5 g of sugar (dry basis) per litre of juiceor 4.5% alcohol by volume.

Subsection 63(3) amended: O.I.C. 2011-378, N.S. Reg. 298/2011.