Law On Wine And Spirits

Original Language Title: Закон за виното и спиртните напитки

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Name of law
Law on wine and spirits




Name Bill
BILL wine and spirits





Date of adoption
31/05/2012



Number / year Official Gazette
45/2012







DECREE № 216
Pursuant to Art. 98 pt. 4 of the Constitution of the Republic of Bulgaria
DECREE:
To be published in the "Official Gazette" Law on wine and spirits HLI adopted by the National Assembly on May 31, 2012
Released in Sofia on June 7, 2012
President of the Republic: Rosen Plevneliev
stamped with the state seal.
Minister of Justice:
Diana Kovacheva

Law on wine and spirits Chapter One


GENERAL PROVISIONS Art. 1. This Act regulates the terms and conditions for making, receiving, processing, labeling, marketing and control of grapes intended for wine production, wine products derived from grapes and wine, fruit wines and distillates ethyl alcohol of agricultural origin and spirits, as well as management and control of the wine potential. Chapter Two


CONTROLS Art. 2. (1) The Minister of Agriculture and Food implement the state policy in the wine sector.
(2) The Minister of Economy, Energy and Tourism implements the state policy on production of ethyl alcohol of agricultural origin, distillates of agricultural origin and spirits.
(3) control over compliance with the law regarding vineyards and wine products is carried out by the Executive Agency on Vine and Wine (EAVW) to the Minister of Agriculture and Food, which is a legal entity funded with headquarters Sofia.
(4) The resources to perform activities of EAVW are provided annually through the budget of the Ministry of Agriculture and Food as follows:
1. subsidies from the state budget;
2. Revenue from services rendered; 3
. funds received from fines and pecuniary penalties imposed under this Act;
4. funds received international projects and programs;
5. other sources.
(5) To perform the services under para. 4 pt. 2 EAVW collect fees in an amount determined by a tariff of the Council of Ministers.
(6) device, structure, organization and operation of EAVW are governed by statutes approved by the Council of Ministers.
(7) The Executive Director of EAVW approve an order samples of documents under this Act, if a legislative act is not meant another turn. The order and documents are published on the website of EAVW within 24 hours of their approval. The order may provide for arrangements for submitting documents electronically.

(8) wine intended for export to third countries EAVW issue safety certificates wine if the importing country apply such requirements. The certificate shall be issued at the request of the exporter after payment of a fee according to the tariff under par. 5.
(9) The Executive Agency on Vine and Wine administers measures to assist the wine sector. Chapter Three

producer organizations and inter-professional organizations Section
I
Producer
Art. 3. A producer organization shall be any legal entity or cooperative whose members are producers of wine products.
Art. 4. Organizations of art. 3 recognized by the Minister of Agriculture and Food under the terms and conditions set out in the implementing regulation of the law.
Section II
interprofessional organizations
Art. 5. (1) interprofessional organizations of producers, processors, traders, wine products and spirits are:
1. National Vine and Wine Chamber (NVWC);
2. regional viticulture and wine chambers (vine and wine chambers); 3
. Association of Producers, Importers and Traders of Spirit Drinks (APITSD);
4. Organisations Art. 3 recognized interprofessional under conditions and procedures specified by the regulations for implementing the law.
(2) The organizations under par. 1 offer socially responsible consumption practices and take action to curtail the abuse of wine and spirits.
Art. 6. (1) The National Vine and Wine Chamber is a legal entity registered under the Law for Non-profit with headquarters in Sofia.
(2) The National Vine and Wine Chamber adopt statutes for the structure and activity.
(3) The regional viticulture and wine chambers are legal entities that are established by resolution of the general meeting of the National Vine and Wine Chamber, based on application, approved by the President of NVWC. The decision to establish a regional viticulture and wine chamber define its headquarters and territorial coverage.
(4) Right of designation "regional viticulture and wine chamber" have only entities eligible under this law. The regional viticulture and wine chambers operate in compliance with resolutions of the General Assembly NVWC, informing the activity board and general meeting of the National Vine and Wine Chamber.
Art. 7. (1) The organizations under Art. 5 para. 1, p. 1, 2 and 4 can:
1. participate in the implementation of the national policy for the development of viticulture and wine-making and wine-growing regions in the country;

2. participate in the development of draft regulations related to the wine sector, and issue opinions on normative acts related to the wine sector; 3
. developed and proposed for adoption by the Minister of Agriculture and Food compulsory for the wine good practices for production and marketing of wine products;
4. make proposals for determining the area for wine with a protected designation of origin (PDO) / Protected Geographical Indication (PGI);
5. protect the interests of the wine sector at national level;
6. the Minister of Agriculture and ways of allocating funds from the State Fund "Agriculture" for development and support of viticulture;
7. make reasoned proposals to the Council of Ministers of State intervention in the market of wine products;
8. assist and cooperate with the Minister of Agriculture and Food, Minister of Finance, Minister of Economy, Energy and Tourism, Minister of Health, as well as secondary budget spending on issues related to the development of the wine sector;
9. support central and local executive bodies and local authorities in the development of their economic policy and targeted funding of programs and projects, including on public works and development of agricultural and wine-growing regions and settlements;
10. approved the composition of regional tasting commissions for organoleptic assessment of wines, grape brandy, and brandy and / or prepare proposals for their composition in the terms and conditions set out in the implementing regulation of the law;
11. involved in disputes in defense of the quality and origin of wines when they are authorized by their members;
12. organize national and international competitions for wine and spirits;
13. organize training courses on topics related to the production of wine products;
14. perform other functions assigned by law or specified in their statutes.
(2) The association of manufacturers, importers and retailers of alcoholic beverages can:
1. participate in the implementation of the national development policy for spirit drinks in the country;
2. participate in the development of draft regulations related to the potable alcohol sector and issue opinions on legislation related to the spirits sector; 3
. protect the interests of the potable alcohol sector at national level;

4. make reasoned proposals to the Council of Ministers of State intervention in the market of alcoholic beverages;
5. assist and cooperate with the Minister of Agriculture and Food, Minister of Finance, Minister of Economy, Energy and Tourism, Minister of Health, as well as secondary budget spending on issues related to the development of the market for spirits;
6. prepare proposals on the composition of regional tasting commissions for organoleptic assessment of grape brandy, and brandy under the terms and conditions set out in the implementing regulation of the law;
7. assists central and local executive bodies and local authorities in the development of their economic policy and targeted funding of programs and projects, including on public works and development of agricultural and wine-growing regions and settlements;
8. involved in disputes in defense of the quality and origin of the traditional Bulgarian alcoholic beverages and products, and the protection of spirit drinks with geographical indication when authorized by its members;
9. organizes national and international competitions for wine and spirits;
10. training on topics related to the production of alcoholic beverages;
11. perform other functions assigned by law or specified in its constitution.
Art. 8. Members of NVWC can be:
1. regional viticulture and wine chambers;
2. producers, processors and traders of wine products; 3
. associations of producers of wine products;
4. Universities and research institutes in the field of viticulture and wine and other individuals and organizations who assist or contribute to the development of viticulture and winemaking.
Art. 9. Members of APITSD can be:
1. natural and legal persons who are producers, importers and / or sellers of alcoholic beverages;
2. producers of grain, fruits, grapes and products intended for the production of alcoholic beverages, as well as producers and importers of ethyl alcohol of agricultural origin and distillates; 3
. scientific organizations, schools, specialized laboratories, institutes and other organizations and individuals who assist or contribute to the development of production and trade of alcoholic beverages in Bulgaria.
Art. 10. (1) The regional viticulture and wine chambers, except the powers under Art. 7, para. 1 issue a certificate of:
1. origin of grapes to produce wines with PDO / PGI varietal wines without PDO / PGI wines without PDO / PGI and origin of wines with PDO / PGI;
2. authenticity of grape, wine and marc brandy, and brandy.

(2) Certificates under par. 1 pt. 1 shall be certified by the territorial units of EAVW the location of the vineyard, which is charged according to the tariff of art. 2 para. 5.
(3) The form, content and procedure for issuance and verification of certificates are governed by the regulations implementing the law.
Art. 11. (1) Members of the regional viticulture and wine chamber can be:
1. owners of vineyards and nurseries, which are located on the territory of the regional viticulture and wine chamber;
2. legal entities and individuals - producers of vine planting material within a regional Vine and Wine Chamber; 3
. persons who do not fall within the circle of persons under item. 1 and cultivate vineyards that are located on the territory of the regional viticulture and wine chamber;
4. wine cooperatives functioning on the territory of the regional viticulture and wine chamber;
5. producers of wines and wine products that operate on the territory of the regional viticulture and wine chamber;
6. wine merchants and wine products on the territory of the regional viticulture and wine chamber;
7. persons who assist or contribute to the development of viticulture and winemaking in the territory of the regional viticulture and wine chamber.
(2) The persons under par. 1 who possess, cultivate vineyards or operate in more than one regional viticulture and wine chamber may be members of the respective vine and wine chambers.
Art. 12. (1) To stimulate the development of viticulture at the proposal of the Regional Vine and Wine Chamber, the Minister of Agriculture and Food - for land from the state land fund and the municipal council - for the lands of municipal land, providing land for long-term use for viticulture in the terms and conditions of Art. 24a para. 2 and 5 of the ownership and use of agricultural land.
(2) The term for the provision of land under par. 1 can not be shorter than 35 years.
(3) Where before the deadline under par. 2 cease use as intended land under par. 1, they return immediately to state or municipal land fund.
Art. 13. The state control authorities, local government, central and local executive authorities cooperate with producer organizations and interbranch organizations in the wine sector.
Chapter IV PRODUCTION POTENTIAL


Section I General Provisions

Art. 14. (1) Production potential is a combination of real areas planted with vineyards, National Reserve of rights of planting wine grape varieties and unused by producers replanting rights and replanted provided by the National Reserve of rights of planting wine grape varieties that vines suitable for the production of wines:
1. PDO;
2. PGI; 3
. without PDO / PGI.
(2) vineyards planted without planting right after January 1, 2007, subject to forced eradication at the expense of the manufacturer under this Act.
(3) Pending grubbing-up of vines under par. 2 products made from the produce of these grapes can be used only for distillation at the expense of the manufacturer.
(4) Products obtained by distillation under par. 3 may be used for the production of an alcohol with an alcoholic content of 80 volume percent or less.
(5) The planting and grafting of wine grape varieties classified pursuant to this Act shall be made only after the acquisition of new planting, replanting right and planting right from the National Reserve of rights of planting wine grape varieties.
(6) Forced eradication is carried out after issuing a reasoned order by the executive director of EAVW.
(7) The order under par. 6 is issued pursuant to an act of establishment of administrative violation.
(8) The order under par. 6 reported and may be appealed under the Administrative Code.

Section II Classification of wine grape varieties
Art. 15. (1) For planting, replanting or grafting for the purpose of wine may be used only classified wine grape varieties complying with the conditions laid down by the regulations for implementing the law.
(2) The Minister of Agriculture and Food approve an order list of classified wine grape varieties on a proposal from EAVW.
(3) The planting, replanting or grafting of non-classified wine grape varieties, as they are subject to forced eradication under this Act.
(4) The prohibition under par. 3 does not apply to non-classified wine grape varieties whose production is intended for consumption in the households of wine.
(5) In case of cancellation of the wine grape variety listed under par. 2 eradicating planted with varieties areas is carried out within 15 wine years following the year of cancellation.
(6) production of the products listed in Annex № 1, using only classified wine grape varieties. Section III

new planting rights
Art. 16. (1) new planting rights are granted for areas:
1. for experimental purposes;
2. Preparation of vine planting material;
3
. related to the consolidation of land or expropriation in the public interest.
(2) The right can not be transferred to any other person and shall be exercised by the end of the second wine year following the year in which it was granted.
(3) The acquisition of new planting in EAVW manufacturer submits an application form approved under Art. 2 para. 7 and apply the documents mentioned therein. To examine the application fee shall be charged according to the tariff of art. 2 para. 5.
(4) Within 5 working days of submission of the application under par. 3 respective territorial unit of EAVW checked the documents submitted. In the case of incomplete and / or irregularities territorial unit of EAVW shall notify the applicant that within 10 working days from receipt of the notification submit the required documents or written explanations. If the applicant fails to remedy the deficiencies and / or irregularities within the prescribed period, the application shall not be considered.
(5) Within 5 working days of the inspection under par. 4, respectively, of incomplete and / or irregularities the completed file is sent to the headquarters of EAVW.
(6) Within 7 working days from receipt of the documents under par. 5 CEO EAVW issue an act for a new planting.
(7) In order for a new planting right shall specify:
1. legal basis for issuing the act;
2. name of the natural person or legal entity name - producer, which entitles new planting; 3
. registration number of the manufacturer and identification number of the vineyard;
4. purpose for which the right is granted new planting;
5. data about the property or property for which a right of replanting - code Unified classifier of administrative-territorial and territorial units (EKATTE) of the area of ​​the settlement number of the property or properties areal and ground for use;
6. name of a variety properties;
7. deadline for exercising the right of replanting;
8. period of the experiment - in the case of par. 1, p. 1;
9. period for production of vine planting material - in the case of par. 1, p. 2;
10. order appeal of the act;
11. other data.
(8) When planting a property or property referred to in the order for a new planting right, he must submit to EAVW application for an end to planting in a form approved by the Executive Director of EAVW. The application shall be submitted within 30 days of planting.
(9) Within 30 days of receipt of the application under par. 8 EAVW spot checks for compliance of actually planting done with data from the act.

(10) The inspection under par. 9 consists in measuring with a GPS device and making pictures of effectively planted area, as its results are reflected in the checklist in duplicate, signed by the officials who carried out the inspection and the manufacturer or his authorized representative. Within 5 working days of the inspection file is sent to the headquarters of EAVW to accommodate the planting in the vineyard register.
(11) Within 15 days of receipt of the file under par. 10 EAVW reflects planting in the vineyard register, which shall notify the manufacturer and sent him up to date reference of vineyard.
(12) The rights that are not exercised within the period under par. 7, p. 7 are included in the National Reserve of rights of planting wine grape varieties.
(13) new planting right is granted for areas for experimental purposes or for the preparation of graft seedlings after the period under par. 7, p. 8 and 9, vineyards:
1. They can be used by the manufacturer for the production of wine products to be marketed only if the manufacturer has received rights from the national reserve of planting rights on wine grape varieties or replanting rights or;
2. uproot the expense of the producer; products made from grapes from this area until it is eradicated can be put into circulation only for distillation at the expense of the manufacturer and can not be used to produce alcohol with an actual alcoholic strength of 80 volume percent or less .
(14) Within 14 days of the expiry of the period under par. 7, p. 8 and 9 manufacturer:
1. submit an application in EAVW for use of vines - in the cases under par. 13, p. 1;
2. shall notify EAVW to eradicate vines - in the cases under par. 13 pt. 2 and set a deadline for eradication.
(15) The eradication of vineyards under par. 13 pt. 2 does not generate replanting rights. Section IV


Replanting rights Art. 17. (1) Replanting rights provided by EAVW producers eradicate the existing fruit-bearing vines in good condition agrotechnical not abandoned vines within the meaning of this Act.
(2) a replanting right is exercised by the producer to the end of the fifth wine year following the year in which grubbing-up.
(3) In case of force majeure within the meaning of this law term for exercise of replanting under par. 2 may be extended by up to three wine years.
(4) Within 30 days before the deadline under par. 2 manufacturer in EAVW submitted an application to extend the exercise of replanting.

(5) Rights not exercised within the terms under par. 2 and 3 pass into the National Reserve of rights of planting wine grape varieties.
(6) replantings created in EU programs, can be made no earlier than five wine years following the year of planting vineyards.
Art. 18. (1) The acquisition of replanting manufacturer submits an application to start eradicating a form approved under Art. 2 para. 7 accompanied by the required documents referred to therein. The application shall be submitted to the territorial unit of EAVW registration of vineyard after paying the application fee according to the tariff of art. 2 para. 5.
(2) Within 10 days of filing the application under par. 1 territorial unit of EAVW checked the documents and compares the data specified in the application properties with data from the vineyard entered in the vineyard register.
(3) In establishing gaps and / or deficiencies in the application and attached documents territorial unit of EAVW shall notify the manufacturer that within 10 working days from receipt of the notification submit the required documents or written explanations.
(4) Where the manufacturer does not cure the deficiencies and / or irregularities within the period under par. 3, the application shall not be considered. The manufacturer may submit a new application in the wine year.
(5) Within 7 working days of the inspection under par. 2 or after removal of gaps and / or deficiencies under par. 3 territorial unit of EAVW carried out inspection of the requested property to establish the actual state of agrotechnical vines measured effective area planted with vineyards and draw pictures. The verification results are reflected in the checklist in duplicate, signed by the officials who carried out the inspection and the manufacturer or his authorized representative.
(6) After the inspection under par. 5 territorial unit of EAVW shall notify the manufacturer of the measured effective planted area.
(7) Eradicating vineyards starts after receipt of the notification under par. 6. entitlement to replant the manufacturer must eradicate the vine plantation by the end of the second wine year of notification.
Art. 19. (1) The eradication manufacturer must completely remove all aerial parts of the vines, their roots, and to clean the area of ​​all plant residues.

(2) No later than 30 days after the eradication manufacturer submitted to the respective territorial unit of EAVW application for an end to eradicate a form approved under Art. 2 para. 7.
(3) Within 10 working days of receipt of the application under par. 2 respective territorial unit of EAVW carried out inspection of the areas grubbed. The verification results are reflected in the checklist in duplicate, signed by the officials who carried out the inspection and the manufacturer or his authorized representative.
(4) In case of non-compliance under par. 1 territorial unit of EAVW issued mandatory injunction and set a deadline for their implementation.
(5) Within three working days after the inspection under par. 2 territorial unit of EAVW draw up a proposal to the Executive Director to issue a decision on replanting right.
(6) Within 7 working days of receipt of the proposal under par. 5 CEO EAVW issue an act of replanting right. The statement also stated:
1. legal basis for issuing the act;
2. name of the natural person or legal entity name - producer, which are granted the right to replant; 3
. registration number of the manufacturer and identification number of the vineyard;
4. data about the property or property for which a right of replanting - EKATTE of the land of the settlement number of the property or properties areal and ground for use;
5. Uprooted wine variety vines;
6. deadline for exercising the right of replanting;
7. order appeal of the act;
8. other data.
Art. 20. (1) To start replanting manufacturer EAVW filed in an application form, approved under Art. 2 para. 7 accompanied by the required documents referred to therein.
(2) Where replanting will take place on declared under art. 18 grubbed-up areas within 15 working days of receipt of the application under par. 1 respective territorial unit of EAVW spot checks of the areas. The verification results are reflected in the checklist in duplicate, signed by the officials who carried out the inspection and the manufacturer or his authorized representative.
(3) Upon relocation of vineyards within 5 working days of receipt of the application under par. 1 respective territorial unit of EAVW carried out checking of documents.
(4) When showing gaps and / or deficiencies in the application and attached documents territorial unit of EAVW shall notify the manufacturer that within 10 working days from receipt of the notification submit the required documents or written explanations.

(5) Where the manufacturer does not cure the deficiencies and / or irregularities within the period under par. 4, the application shall not be considered. The manufacturer may submit a new application in the wine year.
(6) Within 10 days of the inspection under par. 3 or after removal of gaps and / or deficiencies under par. 4 territorial unit of EAVW carried out inspection of the requested property. The verification results are reflected in the checklist in duplicate, signed by the officials who carried out the inspection and the manufacturer or his authorized representative.
(7) Pending completion of the inspection under par. 2 and / or under par. 6 manufacturer has the right to begin replanting.
(8) In the event of a change in that the application grape variety and vine variety to be planted, the manufacturer shall notify EAVW within 10 days of the change.
(9) Within 30 days of completion of the replanting of the area determined the manufacturer submitted to the respective territorial unit of EAVW application for an end to replanting in a form approved by the order of art. 2 para. 7.
(10) Within 10 working days of receipt of the application under par. 9 respective territorial unit of EAVW carried out inspection of the requested property. The check consists in measuring with a GPS device and making pictures of effectively planted area, as its results are reflected in the checklist in duplicate, signed by the officials who carried out the inspection and the manufacturer or his authorized representative. Within 5 working days of the inspection file is sent to the headquarters of EAVW to accommodate the planting in the vineyard register.
(11) Within 15 days of receipt of the file under par. 10 EAVW reflects planting in the vineyard register, which shall notify the manufacturer and sent him up to date reference of vineyard.
Section V
transfer replanting right
Art. 21. The right of replanting may be transferred in whole or in part by holding, which was granted to another vineyard in the country, provided that:
1. part of the holdings transferred to another holding;
2. part of the areas on the holding of the transferee replanting rights are intended for the production of wines with PDO or PGI or for growing vine planting material; 3
. of uprooted vines for which the replanting right is a declaration of harvest for the year preceding the eradication, which shows that they are in production and meet the conditions of Art. 17, para. 1.

Art. 22. The terms and conditions for the transfer of replanting rights under Art. 21 are governed by the regulations implementing the law.
Section VI
National Reserve of rights of planting vineyards
Art. 23. (1) The Executive Agency on Vine and Wine establish and maintain a national reserve of planting rights.
(2) planting rights from the national reserve under par. 1 provided by EAVW producers with registered vineyard and exercise before the end of the second wine year following the year of their submission. After expiry of unexercised rights revert to the national reserve.
(3) planting rights from the national reserve may not be transferred or ceded under the terms and conditions set out in the implementing regulation of the law.
Art. 24. (1) The national reserve of art. 23 is completed by the following rights:
1. new planting rights, exercised in terms of art. 16 para. 2;
2. Replanting rights not exercised in terms of art. 17, para. 2 and 3; 3
. planting rights granted from the national reserve and exercised in term of art. 23, para. 2.
(2) The rights of the national reserve which are not disbursed before the end of the fifth wine year following their inclusion in the reserve shall be extinguished.
Art. 25. (1) The acquisition of planting the national rezerv of art. 23 person shall submit to EAVW application form approved under Art. 2 para. 7 and apply the documents mentioned therein. To examine the application fee shall be charged according to the tariff of art. 2 para. 5.
(2) An application under par. 1 may submit a person who is not registered viticulture farm complex viticultural area, which are claimed properties as to acquire planting right from the national reserve, the person should be registered holding.
(3) Manufacturers under 40 years of age, who possess adequate skills and competence and creating a new economy, do not pay the fee under par. 1. The fact of professional skills and competence to a diploma for agronomist, technologist or agro-economist with bachelor's or master's degree.
Art. 26. (1) Within 5 working days of submitting the application under Art. 25, para. 1 respective territorial unit of EAVW checked the documents submitted. In the case of incomplete and / or irregularities territorial unit of EAVW shall notify the applicant that within 10 working days from receipt of the notification submit the required documents or written explanations. If the applicant fails to remedy the deficiencies and / or irregularities within the prescribed period, the application shall not be considered.

(2) Within 5 working days of the inspection under par. 1 respectively by removing gaps and / or deficiencies territorial unit of EAVW carried out inspection of the requested property. The verification results are reflected in the checklist in duplicate, signed by the officials who carried out the inspection and the applicant or his authorized representative.
(3) Within three working days after the inspection under par. 2 territorial unit of EAVW draw up a proposal to the Executive Director to issue a decision on the right of planting rights from the national reserve.
(4) Within 7 working days from receipt of the documents under par. 3 CEO EAVW issue act right planting rights from the national reserve.
(5) act under par. 4 indicating:
1. legal basis for issuing the act;
2. name of the natural person or legal entity name - producer, which is granted the right; 3
. registration number of the manufacturer and identification number of the vineyard;
4. purpose for which they are entitled;
5. data about the property or property for which a right - EKATTE of the land of the settlement number of the property or properties areal and ground for use;
6. name of a variety properties;
7. deadline for exercising the right;
8. order appeal of the act;
9. other data.
(6) Within 30 days of completion of planting a specific area manufacturer submitted to the respective territorial unit of EAVW application for an end to planting in a form approved by the order of art. 2 para. 7.
(7) In the event of a change in that the application grape variety and vine varieties that will be planted, the manufacturer shall notify EAVW within 10 days of the change.
(8) Within 10 working days of receipt of the application under par. 6 respective territorial unit of EAVW spot checks planted estate. The check consists in measuring with a GPS device and making pictures of effectively planted area, as its results are reflected in the checklist in duplicate, signed by the officials who carried out the inspection and the manufacturer or his authorized representative. Within 5 working days of the inspection file is sent to the headquarters of EAVW to accommodate the planting in the vineyard register.
(9) Within 15 days of receipt of the file under par. 8 EAVW reflects planting in the vineyard register, which shall notify the manufacturer and sent him up to date reference of vineyard.

Section VII Vineyard register

Art. 27. (1) For the purposes of control EAVW maintain a vineyard register which contains updated information on the production potential. The register is public and accessible on the website of EAVW in accordance with Art. 15, para. 1 of the Law on Limiting Administrative Regulation and Administrative Control on Economic Activity.
(2) In the vineyard register under par. 1 fit winemakers, vineyard farms and wine producers.
(3) The Executive Agency on Vine and Wine establish and maintain records of winemakers and wine production records that are part of the vineyard register.
(4) The requirements for the contents of the files under par. 3 shall be determined by the implementing regulation of the law.
(5) The register under par. 1 is maintained in a manner enabling joint operation or data exchange with the Integrated Administration and Control System (IACS).
(6) registration under par. 1 manufacturers in EAVW submit an application form approved under Art. 2 para. 7 and implements the documents.
(7) Upon initial entry in the vineyard register manufacturers receive a unique identification number (UIN), which can not be transferred. The unique identification number contains the code for winemakers or wine producer, data for the year of entry and the number of entry.
(8) Within 10 days of filing the application under par. 6 EAVW of registry and issue a certificate of registration of winemakers or wine producer, which fits IDUs.
Art. 28. Records of winemakers under Art. 27 para. 3 contain identification information vineyard, registered in the wine at the location of the properties, characteristics of the vineyard parcels, as well as information regarding crop declarations, certificates of origin for wine grapes aggregated annual summary issued accompanying documents for the carriage of wine grapes, changes in the structure of the holding, a unique registration number (URN) IACS, as well as information regarding the replanting rights planting rights from the national reserve illegally planted vineyards, support for restructuring and conversion and harvesting green.
Art. 29. (1) wine farm consists of vineyard parcels managed by one winemakers. Vine farms entered in the register under Art. 27.
(2) Vine farm under par. 1 can detect any natural or legal person:
1. acquires or uses under vines area of ​​at least 0.1 hectares;
2. It submitted an application for acquisition of planting from the National Reserve under Art. 25, para. 2;
3
. acquired replanting rights to change the location of the vines.
(3) Upon registration under Art. 27 vineyard receives identification number (SO), which consists of 11 digits, the first identified vineyard area, the second - the number of the territorial unit of EAVW the location of the vineyard, from third to seventh - EKATTE the settlement in whose territory are vineyard parcels and eighth to eleventh - serial number of the entry in the land.
(4) The wine-growing land under par. 1 individualized identification system for vineyard parcels and have unique identification. The identification system is compatible with the identification system for agricultural parcels (SIAP) under Art. 33 of the Act to support farmers.
(5) identification system under par. 4 establishes the basis of maps and land registry documents or other cartographic references. Use shall be made of computerized geographical information system, including aerial or spatial orthoimagery, with a homogenous standard guaranteeing accuracy at least equivalent to cartography at a scale of 1:10 000.
Art. 30. (1) Production records winemakers of art. 27 para. 3 contain the identification of sites for production, warehousing and storage of wine and wine products, production and vascular capacity, lists of technologists who lead the production process and make entries in the diaries under this law, the mandatory declarations for production and declarations inventories, aggregated quarterly statement issued accompanying documents for the transport of wine and wine products. In a production site registered only one winemaker.
(2) Within 30 days of the occurrence of a change in registration under Art. 27 circumstances winemakers apply for change accompanied by:
1. documents certifying the change;
2. document for paid fee for examining the application according to the tariff of art. 2 para. 5.
Art. 31. (1) The information in the vineyard register shall be kept at least for a period of five wine years following the year to which it relates.
(2) Executive Agency on Vine and Wine at least once every five years shall check the compatibility between the information in the dossier of grozdoproizvoditelya and actual condition of the vineyard.
Section VIII
Changes in the structure of the holding
Art. 32. (1) The Executive Agency on Vine and Wine reflected in the vineyard register changes in the structure of the holding.
(2) changes in the structure of the holding considered the following actions:

1. inclusion and / or separation of vineyard property / properties from one vineyard to another, and change the ways of managing the vineyard estates;
2. dividing the vineyard property in which the original property to form two or more separate properties, and / or consolidate the vineyard estate in which two or more contiguous properties forming a new property.
Art. 33. (1) Within 30 days of the occurrence of a change of Art. 32, para. 2 grozdoproizvoditelyat apply for a change in the structure of the holding in the respective territorial unit of EAVW in a form approved by the order of art. 2 para. 7, together with the required documents referred to therein, and proof of payment fee for examining the application according to the tariff of art. 2 para. 5.
(2) An application under par. 1 shall be submitted for each holding.
(3) Where a manufacturer who has no registered vineyard in the wine region acquire property / in the cases of art. 32, para. 2, as in the case of transfers of planting rights on the basis of the submitted application under par. 1 registers vineyard.
(4) Within 5 working days of submission of the application under par. 1 respective territorial unit of EAVW checked the documents submitted. In the case of incomplete and / or irregularities territorial unit of EAVW shall notify the applicant that within 10 working days from receipt of the notification submit the required documents or written explanations. If the applicant fails to remedy the deficiencies and / or irregularities within the prescribed period, changes in the structure of the holding is not performed.
(5) Within 30 days of filing the application under par. 1 or by removing gaps and / or deficiencies under par. 4 EAVW reflect the changes for which the manufacturer shall notify in writing and send it up to date reference of vineyard. Chapter Five

WINE PRODUCTS AND CATEGORIES OF WINE
Art. 34. (1) The categories of wine products are determined in accordance with Annex № 1.
(2) The type of wine is determined by the residual sugar content in accordance with Annex № 2.
Art. 35. Wines are classified as:
1. PDO wines;
2. PGI wines; 3
. varietal wines without PDO / PGI;
4. wines without PDO / PGI.
Art. 36. The conditions to be met, the order for manufacturing and registration of wines with PDO, PGI and wines with varietal wines without PDO / PGI be determined by the implementing regulation of the law.

Art. 37. PDO wine is produced in a given geographical area subregion or region, whose name is used to designate him, and its quality and characteristics are essentially or exclusively due to a particular geographical environment with its inherent natural and human factors. The grapes from which it is produced come exclusively from this geographical area subregion or region and is obtained from wine grape varieties of the species Vitis vinifera.
Art. 38. Wine PGI wine is produced in a region or a specific locality, whose name is used to designate him and which possesses a specific quality, reputation or other characteristics attributable to its geographical origin. At least 85 percent of the grapes used for its production come exclusively from this geographical area and is obtained from wine grape varieties of Vitis vinifera or a cross between the Vitis vinifera and other species of the genus Vitis.
Art. 39. (1) A variety wines without PDO and PGI wine:
1. It is obtained from wine grape varieties on to Vitis vinifera;
2. non-PDO and PGI products; 3
. It bears the name of the wine grape variety and / or year of harvest;
4. a certificate of production issued by EAVW by an order determined by the implementing regulation of the law.
(2) the certificate under par. 1 fee is charged according to the tariff of art. 2 para. 5. Manufacturers of varietal wines made from grapes from local wine grape varieties do not pay tax.
(3) Varietal wines without PDO and PGI products are marketed after the registration of manufacturers and their certificates of production under par. 1.
Art. 40. Wine without PDO and PGI wine obtained from wine grape varieties of the species Vitis vinifera and not having the characteristics of the wines of art. 37, 38 and Art. 39, para. 1.
Chapter Six
PRODUCTION OF WINE PRODUCTS Section I


General Provisions Art. 41. The production of wine grapes and wine products is carried out by legal and natural persons who are registered under Art. 27.
Section II

statements Art. 42. Annually within January 15 producers of wine grapes brought before the territorial unit of EAVW declaration Grape harvest for the current wine year.
Art. 43. (1) Every year in the period until 15 January natural or legal persons, including cooperatives that are produced from the current harvest wine year wine and / or grape must submit to the territorial unit of EAVW production declaration.
(2) Declarations under par. 1 lodge and natural or legal persons, including cooperatives are treated and / or marketed wine grapes and / or grape must submit to the territorial unit of EAVW declaration for processing and / or trade.

Art. 44. (1) No submit declarations under Art. 42 manufacturers:
1. whose grape production is intended for consumption unprocessed or for drying or for processing directly into grape juice;
2. whose holdings comprise less than 0,1 hectares of vineyard area, the harvest of which will be commercialized; 3
. whose holdings comprise less than 0,1 hectares of vineyard area and transmit all received harvest of building.
(2) Do not submit declarations under Art. 43, para. 1 producers who receive in its production facilities by vinification of purchased products quantity of wine of less than 10 hectoliters, which is not, or will not be traded.
(3) Do not submit declarations under Art. 43, para. 2 producers who are members of a cooperative is required to submit a statement and deliver their production of grapes to that building, but reserve the right to obtain by vinification for their family consumption quantity of wine of less than 10 hectoliters.
Art. 45. (1) Every year in the period to September 10 natural or legal persons, including cooperatives, other than private consumers and retailers, filed in EAVW stock declaration for grape must, concentrated grape must, rectified concentrated grape must and wine which store 31 July of the current year.
(2) The declaration under par. 1 do not cover products that are produced from grapes harvested during the same calendar year.
Art. 46. ​​Samples of declarations under Art. 42, 43 and Art. 45, para. 1 shall be approved pursuant to Art. 2 para. 7.
Section III Diaries

Art. 47. (1) The producer of wine and products of grapes and wine are required to keep logs for wine products, raw materials and enological manipulation.
(2) Logs are kept separately for each production site.
(3) The form, content and manner of keeping diaries under par. 1 shall be determined by the implementing regulation of the law.
Art. 48. (1) Entries of products, raw materials and oenological manipulations in the diaries of art. 47, para. 1 can do only registered manufacturers or authorized by them oenologists entered in the certificate of registration under Art. 27 para. 8.
(2) logging are performed for each product, raw material and oenological manipulation without leaving empty fields and pages in chronological order indelibly.
(3) The entries in the diaries of products shall be made no later than the working day following the day of entering the site, and in case of withdrawal of products from the facility, logging is carried out not later the third business day following the day of their departure.

(4) Entries in commodity logs shall be made no later than the working day following the day of entering the site or their removal from it, but in case of use, the entry of raw materials is carried out on the day of use.
(5) The entry of oenological manipulations in the diaries be made no later than the first business day following the operation and, in the event of an increase in natural alcoholic strength, increased or acidification - in day of manipulation.
Art. 49. (1) Registered producers keep diaries of art. 47 on paper or electronically, provided that:
1. diaries on paper are numbered consecutively and permanently attached pages (numbered and paginated);
2. diaries kept in electronic form, are created electronically in accordance with Art. 48 for an entry in them using appropriate accounting system, provided that the data to be recorded are provided in the system.
(2) Data entered in the logbooks kept in electronic form are identical to those kept on paper.
Art. 50. (1) The diaries of art. 47 are completed annually and authenticated for next fiscal year of the territorial unit of EAVW.
(2) The producer kept diaries within the manufacturing site for which are kept for a period of five years. When inspecting logs provide the control authorities of EAVW.
Art. 51. Producers of wine vinegar and retailers of wine products not keep logs of art. 47.
Art. 52. products, raw materials and oenological procedures that are entered in the journals of art. 47, the mandatory registration and allowable losses from evaporation during storage, manipulation performed by either a change in the product category are determined by the implementing regulation of the law.
Art. 53. (1) The entries in the diary of art. 76 of the Implementing Regulations of the Law on Excise Duties and Tax Warehouses Act (prom. SG. 42 of 2006 .; amend., SG. 61 and 70, 2006, issue. 8 and 33 of 2007, No. . 4 2008, pcs. 28 and 100 in 2009, pcs. 24 and 78 of 2010, pcs. 16 and 44 of 2011 and No.. 7, 2012), performed by a licensed warehouse shall be accepted for entries made under this Act.
(2) Entries in the log under par. 1 is carried out within the time limits specified in Art. 74, para. 4 of the Regulation implementing the Law on Excise Duties and Tax Warehouses Act.

Section IV Authorised oenological practices and restrictions

Art. 54. (1) The oenological practices applicable to the production and conservation of products listed in Annex № 1, the conditions for their application and limits on their use, and the purity and identity of substances used in oenological practices are determined by Regulations implementing the law.
(2) The oenological practices under par. 1 shall not apply to:
1. grape juice and concentrated grape juice;
2. musts and concentrated grape musts intended for the preparation of grape juice.
(3) The oenological practices used for ensuring proper vinification, proper preservation or proper refinement of the product.
(4) restrictions applicable to the production and conservation of products listed in Annex № 1 shall be determined by the implementing regulation of the law.
(5) Fresh grapes, grape must, grape must in fermentation, concentrated grape must, rectified concentrated grape musts with fermentation arrested by the addition of alcohol, grape juice, concentrated grape juice and wine, or mixtures of these products originating in third countries can not be processed into products listed in Annex № 1 or added to such products in the European Union.
(6) Exceptions to the restrictions specified in par. 5 with regard to products originating in third countries shall be determined by the implementing regulation of the law.
(7) terms and procedure for removal of by-products under supervision are determined by the implementing regulation of the law.
Art. 55. (1) The oenological practices and restrictions on increasing the natural alcohol content and increase or decrease the acid content of sparkling wines, quality aromatic sparkling wines and liqueur wines are determined by the implementing regulation of the law.
(2) The oenological practices under par. 1 shall apply without prejudice to the oenological practices and restrictions under Art. 54.
Art. 56. (1) Coupage of wines are made under the terms of Art. 8 of Regulation (EC) № 606/2009 of the Commission of 10 July 2009 laying down certain rules for applying Regulation (EC) № 479/2008 of the Council as regards the categories of grapevine products, oenological practices and the applicable restrictions (OJ, L 193/1 of 24 July 2009), hereinafter "Regulation (EC) № 606/2009".
(2) When the blending under par. 1 mix wine or grape must - with different geographical origin derived from different grape varieties, different harvest years or different categories of wine or grape musts produced within the country and / or in a Member - State of the European Union.

(3) Different types of wine and must under par. 2 are:
1. red wine, white wine and grape must or wines suitable for yielding one of these categories of wine;
2. wines without PDO / PGI wines with PDO / PGI, as well as musts or wines suitable for yielding one of these categories of wine.
Art. 57. (1) referred to in Art. 54 authorized oenological practices and restrictions do not apply to the production of fruit wine.
(2) The terms and conditions for manufacturing, qualification and supply of fruit wine is determined by the regulations for implementing the law.
Section V
Enrichment of wine products, acidification and de-acidification
Art. 58. (1) Where climatic conditions so warrant, a reasoned order of the Executive Director of EAVW or an authorized officer shall be permitted increase in natural alcoholic strength by volume of fresh grapes, grape must in fermentation, young wine in fermentation and wine obtained from wine grape varieties that can be classified in accordance with Art. 35.
(2) The increase in natural alcoholic strength by volume may not exceed 1.5 percent by volume.
(3) years of exceptionally bad weather conditions, the Minister of Agriculture and Food may ask the European Commission limit under par. 2 can be increased by 0.5 volume percent.
Art. 59. The increase in natural alcoholic strength by volume referred to in Art. 58, para. 2 may only be performed by:
1. adding sucrose, concentrated grape must or rectified concentrated grape must - fresh grapes, grape must in fermentation or new wine in fermentation;
2. adding sucrose, concentrated grape must or rectified concentrated grape must, or by partial concentration including reverse osmosis - for grape must; 3
. partial concentration through cooling - wine.
Art. 60. (1) The addition of sucrose art. 59 is implemented by simply adding water insoluble sugar - sweetened dry.
(2) The addition of concentrated grape must or rectified concentrated grape must in art. 59 should not lead to higher initial volume of fresh crushed grapes, grape must in fermentation or new wine in fermentation by more than 6.5%.
Art. 61. (1) The concentration of grape must or of wine subjected to the processes of art. 59 should not lead to a reduction of the initial volume of these products by more than 20%.

(2) Handling of art. 59 and concentration under par. 1 shall not raise the total alcoholic strength of the fresh grapes, grape must in fermentation or new wine in fermentation or wine over 13 percent by volume in wine-growing zone II and more than 13.5 percent by volume in wine-growing zone III a).
(3) The values ​​of volumetric rates on par. 2 shall not apply to wines with PDO.
Art. 62. (1) Fresh grapes, grape must, grape must in fermentation and new wine in fermentation and wine may be subject to increase or decrease acidification.
(2) Acidification can be done repeatedly to a limit of:
1. 1.50 grams per liter expressed as tartaric acid, or 20 milligrams per liter for fresh grapes, grape must, grape must in fermentation and new wine in fermentation;
2. 2.50 grams per liter expressed as tartaric acid, or 33.3 milligrams per liter for wine.
(3) De-acidification of wines may be performed repeatedly to a limit of 1 gram per liter expressed as tartaric acid, or 13.3 milligrams per liter.
(4) partial de-acidification may be submitted and must intended for concentration.
(5) the same product are not allowed manipulations acidification and increasing the natural alcohol content and manipulation of acidification and de-acidification.
(6) increase or reduction of the acid content of wine is carried out on the site for wine and wine-growing zone where the grapes used fresh grapes.
Art. 63. (1) Within 24 hours prior to the manipulations of art. 59 and Art. 62 manufacturers filed territorial unit EAVW application form approved under Art. 2 para. 7, stating the date and start time to do so.
(2) Failing to carry out the requested operation within 24 hours manufacturer shall notify the territorial unit of EAVW for the change.
Art. 64. Within three working days after the manipulation of art. 59 and 62 the manufacturer shall submit the relevant territorial unit of EAVW declaration of manipulation in a form approved by the order of art. 2 para. 7.
Art. 65. (1) Handling of art. 59 pt. 1 and 2 are carried out once during the vinification of fresh grapes, grape must in fermentation or new wine in fermentation by 31 December of the current calendar year.

(2) Concentration of art. 59 pt. 3 takes place year round in wine-growing zone where the grapes used fresh grapes.
(3) Manipulations of art. 62, para. 2 pt. 2 and par. 3 are performed year-round.

Section VI Experimental use of new oenological practices
Art. 66. (1) Producers wishing to experiment with the application of new oenological practices in EAVW submit an application form approved under Art. 2 para. 7 accompanied by the required documents referred to therein.
(2) Experimental practices are applied to quantities not exceeding a volume of 50 000 hectoliters per year for each experiment and for a period not exceeding three years.
(3) The application under par. 1 seen within 10 working days of its submission by appointed by order of the Executive Director of EAVW expert council involving representatives of universities and research institutes engaged in research on wine products. The order also lays down rules for the work and annual work program of expert advice.
(4) The order under par. 3 is published on the website of EAVW.
(5) Within 7 working days to consider the application and submitted documents expert council shall notify the applicant of identified deficiencies and / or irregularities, setting a deadline for their removal. Upon failure to rectify gaps and / or deficiencies within the prescribed period the application and submitted documents be filed.
(6) Within three working days from the expiry of the specified under par. 5 within the expert council draw up a proposal to the Executive Director of EAVW to issue a warrant for the start of the experiment or ordering refusal.
(7) Based on the proposal of the expert council CEO EAVW issue an order:
1. beginning of the experiment;
2. refusal.
(8) The order under par. 7 pt. 2 reported and may be appealed under the Administrative Code.
(9) The Executive Agency on Vine and Wine notify the Minister of Agriculture and Food for the experiment and the conditions for its execution, which shall promptly notify the European Commission and other Member - States of the European Union, in an order determined by the implementing regulation the law.
Art. 67. (1) The wines resulting from the experiment are subject to:
1. physicochemical and microbiological analysis laboratories of art. 180;
2. organoleptic assessment by the Central Tasting Commission.
(2) The terms and procedure for sampling the wines under par. 1 and the procedure and criteria for evaluating the results of the experiment are determined by the implementing regulation of the law.

Art. 68. (1) The results of the experiment are reported by manufacturers to expert advice that within 10 working days of reporting their estimated experiment and draw up a proposal to the Executive Director of EAVW completion, extension or termination of the experiment.
(2) Based on the proposal under par. 1 CEO EAVW issue an order for termination, extension or termination of the experiment.
(3) The order under par. 2 reported and may be appealed under the Administrative Code.
(4) The Executive Agency on Vine and Wine notify the Minister of Agriculture and Food for the completion or termination of the experiment, which within three months inform the European Commission pursuant to Art. 66, para. 9.

Section VII Modalities for processing and disposal of wine products
Art. 69. The products listed in Annex № 1, produced by other than authorized oenological practices in violation of restrictions on the production and storage are subject to destruction.
Art. 70. (1) The products of art. 69 are processed in distilleries or establishments using them for industrial purposes.
(2) The products under par. 1 is denatured with sodium chloride in an amount of 8 g per liter.
(3) The Executive Director of EAVW an order authorizing the manufacturers or marketers to:
1. perform denaturation of products;
2. stored denatured products to transportation.
Art. 71. (1) The order of art. 70, para. 3 includes:
1. grounds for denaturing;
2. description of products subject to denaturation; 3
. deadline for carrying out denaturing;
4. members of the commission that will supervise denaturing.
(2) Denaturing may be carried out by authorized representatives of the manufacturer or retailer in the presence of the commission under par. 1, p. 4.
(3) denaturing the products is a protocol that contains:
1. grounds, date and place of issuance;
2. full name and position of the persons who carried out denaturing; 3
. full name and position of persons of the commission present for denaturing;
4. type, quantity and description of denatured products;
5. location, date and time in which denaturing was effected.
(4) The Protocol was drawn up in two copies - one for EAVW and a manufacturer's or dealer, and signed by persons under par. 3 pt. 2 and 3.
Art. 72. (1) For transportation of products under Art. 69 for processing the CEO of EAVW issued an order containing:
1. grounds for processing;
2. description of the products to be transported for processing; 3
. time and mode of transport;
4. name of the distillery or the undertaking under Art. 70, para. 1, which will perform the processing.

(2) For the transport of the products for processing territorial unit of EAVW a protocol that contains:
1. grounds, date and place of issuance;
2. Names and positions of persons transported products; 3
. full name and position of the employees of the territorial unit of EAVW present transportation;
4. full name and position of the representatives of the distillery or plant products accepted for processing;
5. type, quantity and description of transported products;
6. place, route, date and time, which is involved in the transport.
(3) The Protocol is drawn up in three copies - one for EAVW, a manufacturer's or dealer and one of the distillery or undertaking accepted products and signed by persons under par. 2 pt. 2, 3 and 4.
Art. 73. The costs of denaturing, transportation and processing of products of art. 69 are borne by the manufacturer or retailer.
Art. 74. In exhausted processing, and where the products of art. 69 are not safe, they destroyed under terms and conditions determined by the regulations for implementing the law. Chapter Seven

labeling and presentation of WINE PRODUCTS Section
I

General Provisions Art. 75. (1) The rules for labeling and presentation of products listed in Annex № 1 aim to protect the interests of producers and consumers proper functioning of the wine market and stimulating the production of quality products.
(2) The rules for labeling and presentation apply to wines that are bottled, but not yet on the market or exported.
(3) The rules for labeling and presentation applied to the labeling of products in making entries in the diaries of art. 47 and the electronic administrative documents under the Excise Duties and Tax Warehouses Act.
(4) The rules for labeling and presentation apply when placed signs and inscriptions on the containers in which the products are stored under Annex № 1 of caps, labels and packaging.
(5) The mandatory and optional data is written only in Bulgarian or Bulgarian language and one or more official languages ​​of the European Union on the labels of wine products produced by winemakers registered under Art. 27 and destined for the Bulgarian market.
(6) Required data is entered in the Bulgarian language on the label corresponding to the requirements specified in Art. 9 of the Law on consumer protection in the marketing of wine products - imported from third countries and / or produced in the European Union.

(7) recognized by the European Commission PDO, PGI or a traditional designation used on the label in the language or languages ​​of the Member - State of the European Union.
(8) The labeling is not mandatory for:
1. grapes from vines transported to a place of wine or processing;
2. wines and spirits for consumption.
Art. 76. (1) The data used in the labeling and presentation of products listed in Annex № 1 must not mislead consumers about:
1. character, nature and properties of the product, its contents, including the actual alcoholic strength, color, origin, quality, variety grape harvest and the actual volume of the container;
2. natural or legal persons who are involved in the production and / or starting in circulation.
(2) The requirements under par. 1 shall also apply in cases where the data is translated and the true origin of the beverages and the products or accompanied by expressions such as "kind", "type", "method", "imitation", "brand", "style" or similar names.
Art. 77. (1) The labeling and presentation of products listed in Annex № 1 indicating only permitted by law data.
(2) beverages and products listed in Annex № 1, whose label or presentation does not conform to the requirements of the law, can not be placed on the internal market of the EU or exported to third countries.
(3) The labeling of the products listed in Annex № 1, which are intended for export to third countries may present additional data when required by the legislation of the country concerned and to indicate in languages ​​other than the European Union.
Art. 78. The data used in the labeling and presentation of products are mandatory and optional.
Art. 79. The mandatory trade name must be placed in the same visual field on the container in a manner that is simultaneously readable without having to turn to the court.
Art. 80. Mandatory data presented in indelible letters clearly distinguishable from surrounding text or graphics.
Art. 81. No data relating to labeling and presentation, signs or markings:
1. They are provided in the regulations relating to taxation;
2. refer to the manufacturer of the vessel and the vessel volume; 3
. They are used to control the filling or bottling;
4. used for product identification through a numeric code and / or machine-readable symbol.
Art. 82. The closing devices for wine products may not be wearing a capsule or foil made of materials based on lead.
Section II


Mandatory Data Art. 83. (1) The labeling and presentation of wine products placed on the EU market or for export to third countries contain the following mandatory data:
1. category of the grapevine product in accordance with Annex № 1;
2. mark and name to the "protected designation of origin" or "protected geographical indication" - for wines with a PDO or PGI; 3
. actual alcoholic strength by volume;
4. an indication of the place of origin of the product;
5. the bottler's name or the name of the manufacturer or retailer - for sparkling wine, aerated sparkling wine, quality sparkling wine or quality aromatic sparkling wine;
6. importer in the case of imported wines;
7. sugar content - sparkling wine, aerated sparkling wine, quality sparkling wine or quality aromatic sparkling wine;
8. the nominal quantity of the product and "e" mark - in the case of pre-packaged products with equal amounts;
9. the production batch number;
10. content of sulphites.
(2) Pass the data under par. 1, p. 6, 9 and 10 are located outside the visual field in which the other data under par. 1.
(3) In addition to the categories of grapevine products listed in Annex № 1 use of the word "wine" shall be granted for products derived from the fermentation of fruit other than grapes, if accompanied by the name of the fruit in the form of a composite name.
Art. 84. For wines whose labels include PDO or PGI may not indicate the category of the grapevine product.
Art. 85. The indications PDO or PGI can be omitted when the label stated the traditional name.
Art. 86. (1) The actual alcoholic strength by volume shall be expressed in whole or in halves rates of percentages.
(2) After a number identifying the actual alcohol content is added "vol. % "And before it can be displayed" actual alcoholic strength "," actual alcohol "or" alc. ".
(3) instructions on the label actual alcoholic strength may not differ by more than 0.5 percent by volume given by analysis.
(4) The alcohol content of PDO or PGI stored in bottles for more than three years, sparkling wines, quality sparkling wines, aerated sparkling wines, sparkling wines, semi-sparkling wines, liqueur wines and wines of overripe grapes, without prejudice to the tolerances set for the reference analysis method may not differ by more than 0.8 percent by volume given by analysis.

(5) The actual alcoholic strength stated on the label in characters at least 5 mm, if the nominal volume is greater than 100 cl, 3 mm - if it is equal to or less than 100 cl greater than 20 cl, and 2 mm, if the is equal to or less than 20 cl.
Art. 87. The label on the product indicates the place of origin in a manner specified by the regulations for implementing the law.
Art. 88. (1) The name and address of the bottler shall be supplemented by the words "bottler" or "bottled by".
(2) wines with a PDO or PGI to the information under par. 1 is completed and the name of the vineyard or the manufacturer's premises of the producer group.
(3) The conditions for the use of indications of art. 76, para. 2 wines with PGI and PDO are determined by the implementing regulation of the law.
(4) In case of contract bottling with winemakers indication of the bottler shall be supplemented by "bottled for" or "bottled by - for".
(5) bottling location other than the bottler to said data is added and the exact place where committed. In carrying out bottling in another Member - State of the Union to these data indicate the name of the Member State.
(6) Where applicable filling containers other than bottles, the words "bottler" and "bottled by" shall be replaced with "packager" and "packaged by" except when the language used such difference does not exist.
Art. 89. term, the name and address of the manufacturer or seller shall be supplemented by the words "producer" or "produced by" and "dealer" or "sold by", or equivalent.
Art. 90. term, the name and address of the importer are written the words "importer" or "imported by."
Art. 91. referred to in Art. 89 and 90 marks can be grouped together, if they apply to the same person or entity.
Art. 92. When the name, respectively name or address of the bottler, producer, importer or vendor consists of or contains a PDO or PGI, it shall appear on the label in characters which are no more than half the size of the lettering used for the PDO or PGI or the designation of the category of wine products.
Art. 93. (1) The terms natur brut, extra brut, brut, extra dry, dry, semi-dry and sweet, identifying the type of fault in Art. 34, para. 2 are indicated on the label of sparkling wine, sparkling wine, quality sparkling wine or quality aromatic sparkling wine in accordance with Annex № 2, Part I.

(2) If the sugar content expressed as fructose and glucose (including sucrose), allows the use of two of the terms specified in par. 1 is selected only one of these two terms.
Art. 94. The sugar content of the product may not differ by more than three grams per liter of the title on the label.
Art. 95. The terms' aerated sparkling wine "and" semi-sparkling wine "shall be supplemented in characters of the same type and the same size text" obtained by adding carbon dioxide "or" obtained by adding carbon dioxide ", except when language used shows that the added carbon dioxide.
Art. 96. (1) The nominal amount expressed in hectoliters, liters, centilitres or milliliters, followed by the symbol for the unit and for pre-packed products with equal amounts - "e" mark of conformity to the metrological requirements.
(2) In marking the nominal quantity of pre-packaged products meet the requirements of the Regulation for pre-packed quantities of products (prom. SG. 19 of 2003 .; corr. SG. 27 and 33 of 2003 ., amend., SG. 114 of 2003, pcs. 1 2005, pcs. 40, 2006, issue. 55 of 2008 and SG. 43 of 2009).
Art. 97. The production batch is marked with the letter "L", accompanied by numbers and / or letters, including the serial number of the products, specified by the manufacturer, and coding the date, month and year of bottling.
Art. 98. To indicate the content of sulphites may use the terms "sulphites" or "sulfur dioxide", written after the word "contains" and be used pictogram in accordance with Annex № 3.
Section III
Optional particulars | || Art. 99. The labeling and presentation of wine products placed on the EU market or for export to third countries, may contain the following optional particulars:
1. crop year;
2. name of one or more wine grape varieties; 3
. sugar content;
4. traditional terms - for wines with a PDO or PGI;
5. symbols of the European Union indicating PDO or PGI;
6. expressions related to certain production methods;
7. name of other geographical unit that is smaller or larger than the area underlying the PDO or PGI - for wines with a PDO or PGI;
8. trade name;
9. recommendations for consumption of wine;
10. data on persons involved in commercial turnover of the beverage;
11. name, respectively name, headquarters and address of the distributor and / or retailer;
12. data about the history of wine or establishment of production;
13. signature of the master vintner, photos of the master or the team that produced the wine;
14. medals and awards.

Art. 100. (1) The vintage year may be indicated on the labels of products under Art. 99 pt. 1, provided that at least 85 percent of the grapes used to make the products has been harvested in the year.
(2) percent of para. 1 does not include the quantity of products used for sweetening expedition liqueur, tirage liqueur and products used for the manufacture of liqueur wines.
(3) For products traditionally obtained from grapes harvested in January or February, the vintage year, which is indicated on the labeling of wines in front
previous calendar year.
Art. 101. For varietal wines without PDO or PGI vintage year may be given, provided that the requirements of Art. 100 and defined by the regulations of law enforcement requirements.
Art. 102. (1) The names of the wine grape varieties or their synonyms may be indicated on the label of the wine products, provided they are included in the classification of wine grape varieties.
(2) Conditions for using the names of wine grape varieties or their synonyms for wines originating in third countries are in accordance with:
1. rules applicable to wine producers in the third country, and
2. the names of the wine grape varieties or their synonyms listed in at least one list prepared by the following representative professional organizations:
a) the International Organisation of Vine and Wine (OIV);
B) International Union for the Protection of New Varieties of Plants (UPOV);
C) the International Board for Plant Genetic Resources (IBPGR).
Art. 103. (1) For PDO, PGI or geographical indication of a third country the name of a wine grape variety or its synonym may be given, provided that at least 85 percent of the products are produced from this variety subject requirements of Art. 99.
(2) For PDO, PGI or geographical indication of a third country the names of two or more wine grape varieties or their synonyms may be given, provided that 100 percent of the products manufactured by these varieties in compliance with Art. 102.
(3) In the cases under par. 2 wine grape varieties shall be indicated in descending order of the proportion used and in characters of the same size.
Art. 104. (1) varietal wines without PDO or PGI names of the wine grape varieties or their synonyms may be given, provided that the requirements of Art. 103 and defined by the regulations of law enforcement requirements.

(2) Upon mixing of varietal wines without PDO or PGI originating from different countries - EU member states on the label does not indicate the grape variety / wine grape varieties unless one of the Member States did not give consent and ensure the feasibility of the relevant certification, approval and control.
Art. 105. In sparkling wines and quality sparkling wines names of wine grape varieties used to supplement the description of the product - "pinot blanc", "pinot noir", "pinot meunier" or "pinot gris" and the equivalent names in other languages European Union may be replaced by the synonym "pinot".
Art. 106. Where the name of a wine grape variety contains or consists of a PDO or PGI, this name is not used in the labeling of wine products, except in the labeling of PDO, PGI or geographical indication of a third country, provided that they were approved under EU rules to January 1, 2007
Art. 107. The names of the wine grape varieties and their synonyms that contain partially PDO or PGI and directly refers to the geographical element of the PDO or PGI can be shown on the labels of products with PDO, PGI or a geographical indication of a third country, provided that they have been approved under Art. 106.
Art. 108. The sugar expressed as glucose and fructose appear on the label of the products in accordance with Annex № 2, Part I.
Art. 109. When the sugar content of products allows the use of two of the terms listed in Annex № 2, part II, the label indicates only one of the terms.
Art. 110. The sugar content of the product may not differ by more than one gram per liter of the title on the label.
Art. 111. Details of the traditional terms on wine labels PDO and PGI products are determined by the implementing regulation of the law.
Art. 112. (1) The terms of reference to symbols of the European Union on wine labels are determined by the implementing regulation of the law.
(2) The terms' protected designation of origin "and" protected geographical indication "within the symbols under par. 1 may be replaced with equivalent expressions in other official languages ​​of the European Union.
Art. 113. Details of the guidelines for certain production methods on labels of wines on the market are determined by the implementing regulation of the law.

Art. 114. The terms of reference to the name of a geographical unit and geographical area on wine labels PDO, PGI or geographical indication of a third country, and the conditions under which uses the name of a geographical unit smaller than the specified region underlying the designation of origin or geographical indication shall be determined by the implementing regulation of the law.
Art. 115. The recommendations for consumption of wines apply for meals, which is recommended to be served, and storage and serving, cocktail recipes and more. Chapter Eight

CARRIAGE OF WINE PRODUCTS Section I


Accompanying documents Art. 116. (1) Manufacturers, importers and retailers compiled accompanying document for transport within the country or any other country - member of the European Union on:
1. wine grapes and grape must - where transport is at a distance greater than 40 kilometers;
2. concentrated grape must and rectified concentrated grape must, wine and bulk wines in containers of more than 60 liters.
(2) Accompanying document under par. 1 is drawn up on paper or in electronic form, the contents of the accompanying documents and those of paper is identical.
(3) The accompanying document under par. 1 shall be certified by the territorial unit of EAVW in transport:
1. products under par. 1, p. 1;
2. products under par. 1 pt. 2 - when produced in the subject of small wine producer within the meaning of Art. 4 pt. 9 of the Law on Excise Duties and Tax Warehouses; 3
. wine grapes, grape must, concentrated grape musts and concentrated grape musts and rectified within the country and across the state - member of the European Union - after clearance of import and release for consumption.
(4) The accompanying document under par. 1, a shipper or importer and is used only for a single consignment.
(5) There shall be established an accompanying document under par. 1 for the transport of wine products in the cases referred to in Art. 25 of Regulation (EC) № 436/2009 of 26 May 2009 laying down detailed rules for implementing Regulation (EC) № 479/2008 of the Council as regards the vineyard register, compulsory declarations and the gathering of information in order market surveillance, the documents accompanying the transport of products and registers to be kept in the wine sector (OJ, L 128/15 of 27 May 2009), hereinafter "Regulation (EC) № 436 / 2009 ".
(6) samples of supporting documents and the terms and conditions for the transport of products under par. 1 shall be determined by the implementing regulation of the law.

Art. 117. (1) In the carriage of wine under suspension of excise duty (ropa) in the country or to and from the territory of another Member - State of the Union shall be issued an electronic Administrative Document (e-AD) under the Law excise Duties and tax warehouses and not be drawn accompanying document under Art. 116, para. 1.
(2) In the carriage of wine released for consumption is drawn accompanying document:
1. Article 116 par. 3 pt. 3 - where transport is in the country;
2. Article 76a of the Law on Excise Duties and Tax Warehouses - where transport is to the territory of another Member - State of the European Union.
(3) In the carriage of wine released for consumption on the territory of another Member - State of the Union, to the territory is drawn accompanying document under Art. 76c of the Law on Excise Duties and Tax Warehouses Act.

Section II Special security in the wine sector
Art. 118. (1) For imports of products under Art. 54, para. 5 when submitting the customs declaration for release of goods for free circulation the importer shall submit a special guarantee - unconditional irrevocable bank guarantee issued in favor of the "Customs" Agency of 30 per cent of the declared entry price of the consignment.
(2) special warranty under par. 1 is not due to imports of wine that is bottled and labeled in a manner indicating that the product is originating from a third country.
(3) When the declaration under par. 1 importer indicates where you will keep, stored, handled, processed, bottled and labeled imported products, and declares in writing that it will not process them into products listed in Annex № 1 or adds them to such products within the European Union.
(4) Within 24 hours of admission of goods for free circulation "Customs" Agency sent a copy of the declaration under par. 3 EAVW.
(5) Within 12 months of submission of the declaration under par. 1 importer shall submit to the Agency "Customs" by EAVW written statement that they complied with the limits of art. 54, para. 5 and when the products are used for the production of wine, it has a label indicating its origin.
(6) The guarantee under par. 1 is released following an opinion under par. 5.
(7) Upon a reasoned request of the importer and after a positive statement of EAVW term under par. 5 may be extended once by the customs authorities for six months.
(8) Where in the period under par. 5 or 7 importer did not submit observations from EAVW under par. 5 bank guarantee shall be forfeited and the products are processed or disposed of in accordance with Art. 71 - 74.
(9) The terms and conditions for the issuance of the written opinion of EAVW under par. 5 and 7 are determined by the implementing regulation of the law. Chapter Nine

ALCOHOLIC BEVERAGES Section
I
Categories spirits

Art. 119. Spirits are defined and classified into categories.
Art. 120. (1) A spirit drink is an alcoholic beverage that is intended for human consumption has specific organoleptic qualities minimum alcoholic strength by volume of 15% and is manufactured:
1. directly or:
a) by the distillation products, with or without added flavorings and / or
b) by the maceration or similar processing of plant materials in ethyl alcohol of agricultural origin and / or distillates of agricultural origin and / or spirit drinks within the meaning of this Act and / or
c) by the addition of flavorings, sugars or other authorized sweeteners and / or other agricultural products and / or foodstuffs to ethyl alcohol of agricultural origin and / or distillates of agricultural origin and / or spirits under this Act;
2. or by mixing a spirit drink with one or more of the following:
a) other alcoholic beverages, and / or
b) ethyl alcohol of agricultural origin or distillates of agricultural origin and / or
c) other alcoholic beverages and / or
d) drinks.
(2) ethyl alcohol of agricultural origin is a liquid that has the following features:
1. organoleptic characteristics - no detectable taste other than that of the raw material;
2. minimum alcoholic strength by volume of 96.0; 3
. maximum residue:
a) total acidity - 1,5 expressed in grams of acetic acid per hectolitre of 100 percent by volume;
B) esters - 1.3 expressed in grams of ethyl acetate per hectolitre of 100 percent by volume;
C) aldehydes - 0.5 expressed in grams of acetaldehyde per hectolitre of 100 percent by volume;
D) higher alcohols - 0.5 expressed in grams of methyl-2-propanol-1 per hectolitre of 100 percent by volume;
E) methyl alcohol - 30, expressed in grams per hectolitre of 100 percent by volume;
E) dry extract - 1.5 expressed in grams per hectolitre of 100 percent by volume;
G) volatile nitrogenous bases - 0.1 expressed in grams of nitrogen per hectolitre of 100 percent by volume;
H) furfural - no trace of exists.
(3) Distillate of agricultural origin means an alcoholic liquid obtained by distillation, after alcoholic fermentation, which is derived exclusively from the materials referred to in Art. 128 and does not have the properties of ethyl alcohol or spirit drink but still retains the aroma and taste of the raw materials used.

Art. 121. (1) The technical definitions and requirements for categories of spirits, ethyl alcohol of agricultural origin, distillate of agricultural origin and basic concepts in the production of products (types of raw materials and technological operations and practices) are laid down in Regulation (EC) № 110/2008 of the European Parliament and of the Council of 15 January 2008 on the definition, description, presentation, labeling and protection of geographical indications of spirit drinks and repealing Regulation (EEC) № 1576/89 of the Council (OJ, L 39 / 16 of 13 February 2008), hereinafter "Regulation (EC) № 110/2008".
(2) The production of alcoholic beverages is not permitted the addition of ethyl alcohol of agricultural origin (synthetic alcohol).
(3) The categories of alcoholic drinks: rum, whiskey (whisky or whiskey), grain spirit, wine spirit, brandy (brandy or weinbrand), spirit grape marc or grape marc spirit, spirit fruit marc spirit raisin or raisin brandy, fruit spirit, cider spirit and perry spirit, honey spirit, hefebrand or spirit of sludge, bierbrand or eau de vie de bière, topinambur or spirit of Jerusalem artichoke, vodka, spirit (preceded by the name of the fruit) obtained by maceration and distillation, geist (with the name of a fruit or raw material) of gentian, juniper spirits gin (gin), distilled gin (gin), London gin, Caraway-flavored spirits akvavit or aquavit, aniseed spirits, pastis, pastis de Marseille, anis distilled anis, spirits bitter taste or bitter, flavored vodka, liqueur, cream (followed by the name of a fruit or raw) srème de cassis, guignolet, runch au rhum, sloe gin, sambuca, Maraschino, Marrasquino or maraskino, Nocino liqueur egg-based or advocaat, or avocat, or advokat, egg liquor, mistrà, väkevä glögi or spritglögg, berenburg or beerenburg, honeydew nectar or mead.
(4) The ethyl alcohol used in the production of spirit drinks and all of their components to dissolve dyes, fragrances or other authorized additives in the production of spirit drinks must be of agricultural origin and intended for food purposes.
Art. 122. (1) For consumption offers only safe spirit drinks which meet the requirements of this law.
(2) The names of spirit drinks under Art. 121, para. 3 can be used for their labeling and presentation only if the drinks fully comply with the relevant requirements for the respective category.

(3) Drinks which do not meet the specified requirements may be marketed and carry the words 'spirit', provided that their composition is pre-approved by the Minister of Health or authorized by the Deputy Minister and the technology of their production is approved by the Minister of economy, energy and tourism or authorized by the deputy minister. The requirement for approval of the composition of the Minister of Health or authorized by the Deputy Minister applies to liqueurs of herbs according to Art. 130, para. 4, item. 2.
(4) beverages marked "spirits" offered for consumption on the market are not permitted to designate additional words or phrases such as "like", "kind", "type" , "method", "imitation", "style", "brand", "flavor", "flavor" or other related names.
(5) The names of spirit drinks may be supplemented by a geographical indication, provided that the state of the proceedings in which the spirits receive their specific or final characteristics and properties shall be made in the relevant geographic area.
Art. 123. (1) Traditional Bulgarian alcoholic beverages and products are beverages and products made in the Republic of Bulgaria by special technology in areas or regions lent their specific characteristics and properties. Traditional Bulgarian alcoholic beverages and products are wine, grape marc and fruit brandy, brandy fruit marc, aniseed spirit "Mastic", mint, wine, grain and fruit distillate.
(2) Wine brandy is a wine spirit with a minimum alcoholic strength by volume of 37.5, which is:
1. obtained by distillation to 86 percent by volume of wine, fortified wine or by the redistillation 86 percent by volume of wine distillate;
2. content of volatile substances equal to or exceeding 125 grams per hectolitre at 100 percent alcohol by volume; 3
. with a maximum methyl alcohol content of 200 grams per hectolitre of 100 percent alcohol by volume;
4. with specific organoleptic characteristics.
(3) When matured, wine brandy can continue to be offered under the name "wine spirit" provided it is aged in oak receptacles for at least one year or for at least six months in oak casks less than 1000 liters.
(4) Grappa is a wine spirit with a minimum alcoholic strength by volume of 40 that:
1. is obtained by a single or double distillation to 65 percent by volume of wine made from grapes, such as wine obtained from 100 kg of grapes, can not exceed 75 liters and

2. composition and organoleptic characteristics meet the requirements for the production of wine.
(5) Where seasoned, grape brandy may continue to be available with the name "grappa", provided it is aged in oak receptacles for at least one year or for at least six months in oak casks less than 1000 liters.
(6) marc brandy (brandy from marc) is a spirit from grape marc with a minimum alcoholic strength by volume of 37.5 when:
1. It is derived from fermented and distilled grape marc or directly by water vapor, or after addition of water;
2. quantity of lees added to the grape marc shall not exceed 25 kg per 100 kg of grape marc used; 3
. the quantity of alcohol derived from the lees shall not exceed 35 per cent of the total alcoholic strength of the final product;
4. distillation was carried out in the presence of the marc itself to 86 volume percent;
5. It was carried redistillation to 86 volume percent;
6. It has a content of volatile substances equal to or exceeding 140 grams per hectolitre of 100 volumes of alcohol and having a maximum methyl alcohol content of 1000 grams per hectolitre of 100 percent alcohol by volume.
(7) Fruit brandy is fruit spirit with a minimum alcoholic strength by volume of 37.5, which is:
1. obtained exclusively by distillation to 86 volume percent of fermented fleshy fruit or must of fleshy fruit in the presence or not of the kernel of the fruit;
2. content of volatile substances equal to or greater than 200 grams per hectolitre of 100 volume percent alcohol; 3
. with a maximum methyl alcohol content of up to 1000 grams per hectolitre of 100 percent alcohol by volume;
4. with hydrocyanic acid content of no more than 7 grams per hectolitre at 100 percent alcohol by volume of fruit brandy made from stone fruit;
5. with specific organoleptic characteristics.
(8) Fruit brandy may bear the designation "brandy" by the name of the fruit, such as "brandy" (variety "Prunus domestica)," apricot brandy "(variety" Armeniaca vulgaris "), brandy from peaches, apples, pears, figs, mirabelle, citrus or other fruit when it is produced exclusively by that species of fruit.
(9) pear brandy can carry name "Williams Christ" ( "Williams"), when produced only pears "Williams".
(10) Fruit brandy under par. 7 is a spirit drink produced from two or more types of fruit when they are fermented and distilled together.
(11) Brandy is a fruit marc spirit fruit marc with a minimum alcoholic strength by volume of 37.5, which is:

1. obtained by fermentation and distillation to 86 percent by volume of fruit marc;
2. with a maximum methyl alcohol content of 1500 grams per hectolitre of 100 percent alcohol by volume; 3
. with specific organoleptic characteristics.
(12) aniseed spirit "Mastic" is the spirit with specific organoleptic characteristics, with a minimum alcoholic strength by volume of 47, which is produced by flavoring ethyl alcohol of agricultural origin with anethole isolated by rectification of essential oils of star anise (Illicium verum), anise (Pimpinella anissum), fennel (Foeniculum vulgare) or from other plant which contains the same basic aromatic component in an amount not less than 2.5 grams per liter of sugar, at least 40 grams per liter, with or without the addition of davkovo oil and / or aromatic distillate.
(13) Mint (creme) is a spirit drink - liquor with specific organoleptic characteristics, with a minimum alcohol content of 25 percent by volume, which is produced by flavoring ethyl alcohol of agricultural origin with peppermint oil content, not less than 0,2 grams per liter and if the sugar content in the final product, not less than 130 grams per liter.
(14) Wine is an alcoholic distillate liquid holding performance in accordance with Annex № 4, which is obtained by single and / or double distillation to 86 volume percent of fermented:
1. wine;
2. wine, fortified wine or combinations thereof, or 3
. wine materials.
(15) Grain distillate is an alcoholic liquid holding performance in accordance with Annex № 4, which is obtained by single and / or double distillation to 95 volume percent of saccharified by enzymes mash of cereals or their products, fermented under the influence of yeast.
(16) Fruit distillate is an alcoholic liquid holding performance in accordance with Annex № 4, which is obtained by single and / or double distillation to 86 volume percent of the fermented one or more types of fleshy fruit or must of it.
(17) The main physical and chemical indicators of traditional Bulgarian alcoholic beverages and products under par. 2, 4, 6, 7, 11, 14, 15 and 16 are determined in accordance with Annex № 4.
Section II
Production of ethyl alcohol of agricultural origin, distillates and spirits. Technological practices and rules on the marketing
Art. 124. Producers and traders of ethyl alcohol of agricultural origin, distillates and spirits are obliged to:
1. ensure the safety of products;
2. good practices at all stages of production of the products, their distribution and marketing.

Art. 125. Persons under Art. 124 can deploy and maintain a system of hazard analysis and critical control points (HACCP) or procedures in accordance with its principles, the full introduction of the system is impossible.
Art. 126. On the market are only safe alcoholic beverages and products that meet the requirements of this law and the technical specifications of manufacturers.
Art. 127. In the production, storage, transport and supply of ethyl alcohol of agricultural origin, distillates and spirits authorizes the use of vessels and equipment manufactured internally or covered with materials permitted for contact with food products.
Art. 128. The raw materials of which can be produced from ethyl alcohol of agricultural origin, distillate of agricultural origin are:
1. grain products;
2. products of the milling industry; 3
. malt, starch products, gluten, inulin;
4. beet sugar, cane sugar, granulated sugar;
5. other sugars, sugar syrups, artificial honey (whether or not mixed with natural), caramel;
6. molasses, discolored or not;
7. flavored or colored sugars, syrups, molasses, but not including fruit juices containing added sugar in any quantity;
8. Edible vegetables and certain roots and tubers;
9. Edible fruits and citrus peel.
Art. 129. In the production of ethyl alcohol of agricultural origin, distillates and spirits than those specified in Item. 3-10 of Annex I of Regulation (EC) № 110/2008, authorized and technological practices in accordance with Annex № 12.
Art. 130. (1) In the production of spirits can be used additives and coloring food under the Minister of Health requirements for use of food additives.
(2) The production of spirits Only natural flavoring substances and flavoring preparations, unless otherwise expressly provided for in Regulation (EC) № 110/2008 or in this law.
(3) flavorings can be used under the Minister of Health requirements for use of flavorings in food.
(4) can not be used flavoring agents in the production of these liqueurs:
1. Fruit liqueurs: blackcurrant, cherry, sour cherry, raspberry, mulberry, blueberry, citrus fruit, cloudberry, arctic bramble, cranberry, lingonberry, sea buckthorn, pineapple;
2. liqueurs of plants: roses, mint, gentian, anise seed, Alpine wormwood herbs.
Art. 131. (1) The sale of broached (not bottled) alcoholic beverages.
(2) Paragraph. 1 shall not apply to sales between registered producers of alcoholic beverages.

(3) The packaging (bottling) and sale of alcoholic beverages in plastic packaging.
(4) Paragraph. 3 does not apply to sale of alcoholic beverages in packages (bottles) with capacity up to 0.5 liters inclusive.
(5) prohibited the marketing of wine brandy, grape brandy, marc brandy, and brandy produced in Bulgaria who do not possess a certificate of authenticity.
(6) Each batch of ethyl alcohol of agricultural origin, distillate of agricultural origin and spirits accompanied by a test report issued by an accredited laboratory.

Section III Registration of producers of ethyl alcohol, distillates and spirits. Technical specifications
Art. 132. (1) Production of ethyl alcohol of agricultural origin, distillates and spirits for sale is done by traders registered under the Commerce Act, the Cooperatives Act or under their national laws, which are entered in the register of producers of ethyl alcohol agricultural origin, distillates and spirits.
(2) Ministry of Economy, Energy and Tourism, a register of producers of ethyl alcohol of agricultural origin, distillates and spirits.
(3) The register under par. 2 results in compliance with Appendix № 5. The register is public, maintained in electronic form and published on the website of the Ministry of Economy, Energy and Tourism.
(4) Upon entry in the register of producers of ethyl alcohol of agricultural origin, distillates and spirits certificate shall be issued by the Minister of Economy, Energy and Tourism or authorized by the deputy minister.
(5) The certificate under par. 4 contain: number and date of registration; Name (company); headquarters and address of the applicant; unified identification code (UIC) in the Commercial Register Act; Location of installed capacity; descriptions of production facilities; list of produced beverage products; full name and personal identification number (PIN) of the person / persons representing the manufacturer; full name and PIN (personal ID number or personal number of foreigner) of the persons managing the production process and make entries in the diaries of art. 146.
(6) production facility production can be carried out only one registered person.

Art. 133. (1) Brandy for family consumption is distilled from grapes and fruits - own production of individuals in specialized small distilleries within the meaning of Art. 4 pt. 8 of the Law on Excise Duties and Tax Warehouses, for the manufacture of brandy (points digesting brandy) and registered under Art. 57 of the Law on Excise Duties and Tax Warehouses Act.
(2) Owners or tenants of specialized small distilleries (points) can only be persons who are legally and economically independent of any other distillery and do not operate under license.
Art. 134. Producers of ethyl alcohol of agricultural origin, distillates and spirits for sale are registered at the Ministry of Economy, Energy and Tourism, and submit the following documents:
1. application for registration designating the UIC in the Commercial Register Act or data for commercial registration under national legislation with the attached document, which shall certify and reflects the person representing the trader;
2. technical information on open and closed production sites or warehouses, specifying the size and location, full description of the technological equipment, including vessels and their volume; 3
. original or certified copy of a document certifying the unit's commissioning, issued under the Law on Spatial Planning;
4. technical specification for the production of ethyl alcohol of agricultural origin, distillates or spirits - two copies;
5. Declaration of the performance of production according to the requirements of this law in a form in accordance with Annex № 6;
6. a list of names and PIN (personal ID number or personal number of foreigner) of the persons managing the production process and make entries in the diaries of art. 146;
7. document for paid fee for registration in an amount determined by the tariff of fees collected by the Ministry of Economy, Energy and Tourism at the Stamp Duty Act.
Art. 135. (1) Within three working days of receipt of the application under Art. 134 authorized by the Minister of Economy, Energy and Tourism officials inspect the documents attached thereto.
(2) Within three working days of completing the inspection officials under par. 1 shall notify the applicant to remedy identified deficiencies and / or inaccuracies in the documents submitted. Within 14 working days of receipt of the notification, the applicant removed the omissions and / or inaccuracies.

Art. 136. (1) Within 10 days of completing the inspection of art. 135, para. 1 or the date of removal of deficiencies and / or inaccuracies in art. 135, para. 2 officials from the Ministry of Economy, Energy and Tourism verify the location of production sites.
(2) Within 10 days of completing the inspection under par. 1 officials under par. 1 prepare a report on the inspection results and propose to the Minister of Economy, Energy and Tourism or authorized by the Deputy Minister to issue a certificate of registration in the register of producers of ethyl alcohol of agricultural origin, distillates and spirits respectively motivated arrest refusal.
(3) The certificate of registration shall be delivered to the manufacturer or his representative authorized by a notarized power of attorney.
(4) In case of loss, theft or destruction of the certificate of registration manufacturer submits an application to the Minister of Economy, Energy and Tourism to issue a duplicate.
Art. 137. (1) The Minister of Economy, Energy and Tourism or authorized by the Deputy Minister refused by a reasoned order entered in the register of producers of ethyl alcohol of agricultural origin, distillates and spirits:
1. with deficiencies and / or inaccuracies in the documents that are not removed in the term of art. 135, para. 2;
2. when the application is submitted before the expiry of 12 months from the entry into force of the order for removal from the register of art. 140, para. 1, p. 4, letter "b" and so on. 5 or before the provision of the necessary conditions in the cases of art. 140, para. 1, p. 4, letter "a" unless order cancellation was revoked by the court as unlawful; 3
. when in the inspection it found that the applicant does not have the technological capability to produce ordered drinks and / or products.
(2) The order under par. 1 reported and may be appealed under the Administrative Code.
Art. 138. arisen Rights Registry registration can not be transferred or ceded unless conversion of a company under the Commerce Act.
Art. 139. (1) Where the circumstances under Art. 134 within 14 days of their occurrence manufacturer submits an application to the Minister of Economy, Energy and Tourism and the documents certifying the change and a document for paid fee for examining the application according to the tariff of fees collected by the Ministry of Economy, Energy and tourism under the State fees for registration of change.

(2) If circumstances change in the certificate of registration shall be entered updated data to the manufacturer, the date of issue of the certificate shall also contain the dates of the amendments and / or additions to the certificate.
(3) The entry or the refusal to fit changed circumstances be accompanied by terms and conditions of Art. 134-137, as on-site inspection at production sites is done only in case the technical information on the opened and closed production sites or warehouses in art. 134, item. 2.
Art. 140. (1) The Minister of Economy, Energy and Tourism or authorized by the Deputy Minister issued an order for removal from the register of art. 132, para. 2:
1. at the request of the manufacturer;
2. deletion of the merchant from the trade register; 3
. Death of the individual - entrepreneur;
4. in the establishment of an effective act of a control body that:
a) the manufacturer can not provide the necessary technological and sanitary conditions for the production of ethyl alcohol of agricultural origin, distillates and spirits;
B) there is a cessation of production by the manufacturer for a period of 12 months;
5. in the marketing of alcoholic beverages and products that do not meet the requirements of this law and the technical specifications of the manufacturers or spirits with geographical indication in violation of the requirements of Art. 155, for which the offender imposed two or more administrative penalties enacted penal provisions.
(2) Within 14 days from the occurrence of the circumstances under par. 1 officials from the Ministry of Economy, Energy and Tourism, prepare a report and propose to the Minister or authorized by the Deputy Minister to issue an order for the cancellation of a producer of ethyl alcohol of agricultural origin, distillates and spirits.
(3) Within 14 days of receiving the proposal under par. 2 Minister of Economy, Energy and Tourism or authorized by the Deputy Minister issued an order for removal from the register.
(4) In order under par. 3 includes an order for its prior performance when this is necessary to ensure the lives and health of citizens and in order that the delay of execution of the order may follow significant or irreparable harm.
(5) The order under par. 3 reported and may be appealed under the Administrative Code.

Art. 141. A manufacturer which is deleted from the register under Art. 140, para. 1, p. 4, letter "b" and so on. 5, may apply for registration of producers of ethyl alcohol of agricultural origin, distillates and spirits not earlier than six months from the entry into force of order deletion from the register and in the cases of art. 140, para. 1, p. 4, letter "a" - upon providing the necessary conditions.
Art. 142. (1) Compliance with the technological requirements for the production of ethyl alcohol of agricultural origin, distillates and spirits shall be established by certifying a technical specification for the production of the product concerned.
(2) Validation of the technical specification is performed by checking and coordination of content with putting a signature, date and number of officials authorized by the Minister of Economy, Energy and Tourism.
(3) To obtain certification under par. 1 manufacturers submit to the Ministry of Economy, Energy and Tourism prepared accordingly approved by the Minister pattern technical specification for the production of ethyl alcohol of agricultural origin, distillate or spirit in duplicate.
(4) Upon deficiencies and / or inaccuracies presented technical specification officials under par. 2 within 14 days notify the applicant with instructions for their removal within a period not exceeding one month of receipt of the notification.
(5) failure to rectify the omissions and / or inaccuracies in the period under par. 4 technical specification shall not be considered.
(6) Officials certified duplicate of the technical specification under par. 1 within 14 days of receipt and / or removal of deficiencies and / or inaccuracies under par. 4.
(7) Amendments to the technical specifications are made under par. 1 - 6.
Section IV

statements Art. 143. Annually, by 31 January registered producers of ethyl alcohol of agricultural origin, distillates and spirits submit to the Ministry of Economy, Energy and Tourism declaration form in accordance with Annex № 7 produced, available and realized in the previous year and amounts assortments ethyl alcohol of agricultural origin, distillates and spirits.
Art. 144. In term of art. 143 declaration Annex № 7 file, and the recipients of imported ethyl alcohol of agricultural origin, distillates and spirits.
Art. 145. (1) The producers of ethyl alcohol of agricultural origin submit to the Ministry of Economy, Energy and Tourism reports on:
1. produced, stored and disposed of - within the 15th day after the expiry of each quarter;

2. estimated amounts of alcohol - twice a year for the current year.
(2) The data in the reports under par. 1 fill in hectoliters of pure alcohol (100 volume percent). Section V


Acta Art. 146. (1) The producer of ethyl alcohol, distillates and spirits keep logs on samples in accordance with Annex № 8 in which the recorded data allowing to identify and control the authenticity, origin, category of goods and the production manipulation.
(2) diaries are kept in electronic form through unified software or on paper.
(3) Diaries registered producers of ethyl alcohol of agricultural origin, distillates and alcoholic beverages prior to entering into them authenticated at the Ministry of Economy, Energy and Tourism. For diaries kept in electronic form, the ministry approve their electronic format.
(4) diaries are kept separately for each production site and subsite.
(5) logging can make only persons entered in the certificate of registration under Art. 132, para. 4.
(6) logging are performed without leaving empty fields and pages in chronological order of each row and accurately reflect the technological process, as operations are written in words according to the text across columns. The entries in the diaries of paper are carried out in an indelible way.
(7) adopted raw materials for processing completed from technology and production manipulations, input materials, bottled and marketed ultimate Manufacturer production are recorded in the logs on the day of their performance.
(8) If the product has undergone changes that are not due to production and manipulation in the case of fermentation of grape fruit must, fruit cereals and cereal hydrolysates in the journal № 1 entered quantity and nature of the product after this transformation.
(9) The production of spirit drinks with geographical indication in the journal № 1 fits the area to receive the feedstock for their production.
(10) Diaries are completed annually on 31 December after a full inventory of production and are presented each year to 15 March of the following year, the Ministry of Economy, Energy and Tourism for verification.
(11) logs are stored within the production site and are continuously made available to supervisory authorities.
(12) Diaries kept by the registered persons for a period of five years.
(13) The method of keeping diaries under par. 1 is determined by instruction of the Minister of Economy, Energy and Tourism.

Art. 147. In the journal № 1 entered received grapes, fruits, cereals, other raw materials for fermentation and technological objectives and obtained after the fermentation products.
Art. 148. In the journal № 2 fit the underlying production manipulation.
Art. 149. diary № 3 fit products for distillation and / or rectification and the resulting distillate and / or ethyl alcohol of agricultural origin.
Art. 150. In the journal № 4 fits booked to realization production with the exact brand of products.
Art. 151. (1) In the journal № 4 fits only booked to realization production.
(2) Ready drinks fit with your exact trade name under which it is marketed.

Section VI Processing of ethyl alcohol of agricultural origin, distillates and spirits that do not meet the legal requirements
Art. 152. Eligible size of losses during storage and transport of ethyl alcohol of agricultural origin, distillates and spirits shall be determined by the Minister of Finance and Minister of Economy, Energy and Tourism.
Art. 153. Eligible size of losses in handling ethyl alcohol of agricultural origin, distillates and spirits shall be determined in accordance with Annex № 9.
Art. 154. Processing of ethyl alcohol of agricultural origin, distillates and spirits that do not meet the requirements of the law, is done to their subsequent realization as suitable final product or their use by other appropriate means. Section VII

Production of spirits with geographical indication
Art. 155. (1) The production of spirit drinks with geographical indication takes place:
1. in compliance with the rules of production under Regulation (EO) № 110/2008 and this Act;
2. in a geographical area where they receive their specific or final characteristics and properties; 3
. after approval by the Minister of Economy, Energy and Tourism in accordance with Annex № 10.
(2) approval of spirits with geographical indication producer or producers of spirits submit an application to the Minister of Economy, Energy and Tourism.
(3) The application under par. 2 contains data for all applicant (name of the merchant, headquarters and management UIC) and applying to it:
1. topographic map of the geographical area at a scale of 1:25 000 on which entered the boundaries of the municipalities whose territory is mined raw materials for production of spirit drinks with a geographical indication; The map names mean terrain and location and boundaries of the plantation;
2. soil sketch of the geographical area at a scale of 1:25 000 to indicate the types of soils;
3
. information about the area planted with fruit-bearing vines or fruit trees;
4. reference on the varieties of fruit and varietal structure of the planted areas under p. 3;
5. information about the characteristics of the grape or fruit - sugar content, acidity and other mechanical structure;
6. Description authentic or traditional technology for the production of spirits with geographical indication - picking, sorting and selection of raw material, method of transportation, processing, method of fermentation, type and volume of the containers for fermentation method of distillation method of storage methods processing and the like;
7. reference and documents the relationship between the produced spirit, its quality, reputation or other specific characteristics and its geographical origin;
8. Analysis Certificate for a basic physical and chemical indicators according to legal requirements for the product issued by an accredited laboratory;
9. Protocol regional tasting commissions for organoleptic analysis and evaluation;
10. a copy of the certificate of authenticity in art. 10, para. 1, p. 2;
11. declaration of loyalty to the circumstances under p. 3-7;
12. document for paid state fee according to the tariff of fees collected by the Ministry of Economy, Energy and Tourism under the State fees for handling documents.
Art. 156. (1) The application and documents under Art. 155 is considered by the permanent commission appointed by the Minister of Economy, Energy and Tourism, within 30 days of receipt of the documents. In committee meetings can be attended by representatives of various organizations in an advisory capacity.
(2) The meetings of the Committee on par. 1 are considered regular when at least two-thirds of its members.
(3) The decisions of the committee shall be taken by a majority of two thirds of the members attending the meeting entitled aloud.
(4) The Commission shall adopt rules for its work, which shall be approved by the Minister of Economy, Energy and Tourism.
Art. 157. Within seven days of the examination of the application and the documents under Art. 156, para. 1, the Commission shall notify the applicant of the identified deficiencies and / or inaccuracies, setting a deadline for their removal. Upon failure to rectify the omissions and / or inaccuracies within the prescribed period the application and submitted documents be filed.

Art. 158. (1) After considering the application and the documents under Art. 156, para. 1 or after removal of the incompleteness and / or inaccuracies in art. 157 Minister of Economy, Energy and Tourism published in two national dailies about the received information of art. 155 application, setting a period for submitting objections and suggestions.
(2) The received within the time limit objections and suggestions under par. 1 shall be considered by the Committee on Art. 156, para. 1 in an order determined by the rules of her work.
Art. 159. By decision of the Commission may be performed on-site inspection to determine the circumstances under Art. 155.
Art. 160. Within two months of the expiry of the term of art. 158, para. 1, the Commission assessed the documents, objections and proposals and prepare a proposal to the Minister of Economy, Energy and Tourism to:
1. strengthening the spirit with a geographical indication or
2. cases of denial - founded objections of art. 158 or demonstrate the requirement of Art. 155, para. 1, p. 2.
Art. 161. (1) Within 14 days of receiving the proposal of art. 160 Minister of Economy, Energy and Tourism approved a spirit geographical indication or refuse approval of a reasoned order.
(2) Utvarzhavaneto is done by order form in accordance with Annex № 10, which is published in the "Official Gazette" and can be appealed under the Administrative Code.
(3) Amendments to the order under par. 2 are made pursuant to Art. 155 - 160.
(4) The refusal under par. 1 reported and may be appealed under the Administrative Code.
Art. 162. The manufacturer or producer of spirits with geographical indication submit an application to the Minister of Economy, Energy and Tourism for registration of producers of ethyl alcohol of agricultural origin, distillates and spirits in the registration certificate of the spirit with a geographical indication. The application shall be paid state fee determined by a tariff of fees collected by the Ministry of Economy, Energy and Tourism under the state fees for registration of geographical indication in the certificate.
Art. 163. The application and documents for each approved spirit with a geographical indication is stored in the Ministry of Economy, Energy and Tourism.
Section VIII
description, presentation, labeling and marketing of ethyl alcohol of agricultural origin, distillates and spirits

Art. 164. (1) The rules for the description, presentation, labeling and marketing of ethyl alcohol of agricultural origin, distillates and spirits aim to protect the interests of producers and consumers proper functioning of the market and stimulate the production of quality products.
(2) The rules for the description, presentation, labeling and marketing of ethyl alcohol of agricultural origin, distillates and spirits are applied in making entries in the diaries of art. 146, and when placed signs and labels on the containers are stored beverages and products of art. 120 of closures, labels and packaging.
(3) If the description, presentation and labeling of beverages and products of art. 120 using one or more official languages ​​of the European Union in a way that allows the end user to understand each element of information unless the consumer is provided by other means.
(4) It shall be written in Bulgarian language on the label and in the presentation of drinks and products of art. 120 terms laid down in Regulation (EO) № 110/2008.
(5) If the beverages and the products of art. 120 originating in third countries, the description, presentation, labeling and marketing them can use the official language of the third country in which they are produced, if the data are available and one of the official languages ​​of the European Union in a way that allows end user to understand each item of information.
(6) When the beverages and the products of art. 120 are produced in the country - State of the European Union, and are intended for export, the data used for the description, presentation, labeling and marketing them may be indicated in a language other than the official languages ​​of the European Union.
Art. 165. (1) The data (indications) that are used for the description, presentation, labeling and marketing of beverages and products of art. 120 should not mislead consumers about:
1. character, nature and properties of the beverage or product, their content, including the actual alcoholic strength, color, origin, quality, varieties or name of the fruit or the raw material harvesting, the actual volume of the container;
2. merchants who participated in the production or commercial distribution of beverages and products.
(2) The data used for the description and presentation should not mislead the consumer and where:
1. They translated and the true origin of the beverages and the products or

2. They are accompanied by words such as "like", "type", "method", "imitation", "brand", "style" or other related names.
(3) Beverage marked as "alcoholic beverages" commercially available for consumption is not permitted to designate additional words or phrases such as "like", "kind", "type", "method", " imitation "," style "," brand "," flavor "," flavor "or other related names.
Art. 166. (1) is not permitted marketing of beverages and products of art. 120, which are not marked in accordance with the law and laid down in Regulation (EO) № 110/2008 requirements.
(2) beverages and products of art. 120 that are intended for export may be designated in a manner other than prescribed in the law, provided that the law of the State of importer so permits.
Art. 167. The data used in the labeling and presentation are mandatory and optional (optional).
Art. 168. Mandatory and optional data is grouped into one or more labels attached glued on the court or printed directly on it, and presented in clear, legible and indelible characters.
Art. 169. No data description and presentation signs or markings:
1. They are provided in the regulations relating to taxation;
2. refer to the manufacturer of the vessel and the vessel volume; 3
. They are used to control the filling or bottling;
4. used for product identification through a numeric code and / or machine-readable symbol.
Art. 170. (1) The labeling of spirit drink produced in Bulgaria and destined for the Bulgarian market, shall contain the following mandatory data of the Bulgarian language:
1. trade name of the beverage;
2. nominal volume; 3
. sign "e" - the amount of drink corresponds exactly to the label;
4. actual alcohol content of the beverage;
5. number and / or date of production batch, as to them shall be followed by "L";
6. number of technical specification of the beverage;
7. name (company) and the headquarters of the manufacturer;
8. name (company) and the office of the bottler, where the drink is bottled or poured into containers of 60 liters or less;
9. Number of certificate of registration of the manufacturer;
10. raw material used in the production of ethyl alcohol of agricultural origin and content of ethyl alcohol in rates when used in the production of alcoholic beverages; the use of two or more ethyl alcohol of agricultural origin displays their content in descending order of quantity input in production.

(2) The labeling of spirit, not produced in Bulgaria, but is designed for the Bulgarian market, the mandatory data is entered in the Bulgarian language on the label corresponding to the requirements specified in Art. 9 of the Law on Consumer Protection.
Art. 171. (1) The name of the spirit is determined according to the categories of art. 121, para. 3 and art. 123.
(2) The commercial names of spirits used in their marking, provided that the drinks meet the requirements of this law.
Art. 172. (1) The labeling of spirit may be entered the following optional data:
1. name of the geographical area where the drink is produced;
2. name of the fruit or the fruit or the name of the raw material from which it is produced beverage; 3
. trade name;
4. Recommendations for use of the beverage;
5. medals and awards;
6. way of maturation and aging of the beverage;
7. production methods;
8. multiplicity of distillation;
9. information about the history of the drink and the establishment of production;
10. data on persons involved in the commercialization of the drink.
(2) The name of a spirit drink may be supplemented by a geographical indication, provided that the production phase from extraction of raw materials to obtain specific or final characteristics and properties of the spirit takes place in the geographical area and conditions Art. 155 - 163. The sales denomination of a spirit drink may be supplemented by a geographical indication for the drinks Annex № 11 and / or the symbol of European Union spirit with a geographical indication.
(3) The name of the fruit or the raw material from which it was derived spirit drink could be incorporated in the labeling thereof, provided that it is produced by the fruit or raw material.
(4) For the distillation of two or more kinds their names are displayed in descending order according to the amount invested in production.
Art. 173. The labeling of brandy or brandy can fit additional specific traditional names:
1. "Matured" - for brandy, matured in oak barrels no less than 6 months;
2. "Old" or "old" - for brandy or brandy, matured in oak casks for at least three years; 3
. "Special" or "special" - brandy or brandy produced by traditional technology or special varieties of grapes or fruit;
4. "Reservation" - for brandy or brandy produced from distillates, matured in oak barrels, the average age of the blend is not less than 5 years;

5. "Special reserve" - ​​for brandy or brandy produced from distillates, matured in oak barrels, the average age of the blend is not less than 10 years.
Art. 174. In the marketing of grape, wine and marc brandy, and brandy produced in the Republic of Bulgaria, the product is accompanied by a certificate of art. 10.
Art. 175. For issuance of certificate of art. 174 registered producers of ethyl alcohol of agricultural origin, distillates and spirits submit an application to the respective regional viticulture and wine chamber.
Art. 176. The certificate of authenticity issued by the regional viticulture and wine chamber in whose territorial scope is committed production.
Art. 177. In marketing each batch of alcoholic beverages shall be accompanied by a copy of the test report issued by an accredited laboratory.
Section IX
Terms import and marketing of ethyl alcohol of agricultural origin, distillates and spirits from third countries
Art. 178. (1) imported from third countries for marketing of ethyl alcohol of agricultural origin, distillates and alcoholic beverages must be in compliance with the requirements for production and marketing in the country of origin, as determined by a certificate in original issued by an official body in the country of origin. Products intended for direct consumption must be accompanied by a test report issued by an authorized body in the country of origin.
(2) The Minister of Economy, Energy and Tourism or authorized by the Deputy Minister by order determines official bodies under par. 1. List of designated authorities with the order shall be published on the website of the ministry as a message that is published in the "Official Gazette".
(3) The list under par. 2 may be supplemented after formal notice from the embassy (commercial representation) of the State.
Section X
Storage and circulation of ethyl alcohol of agricultural origin, distillates and spirits
Art. 179. storage and movement of ethyl alcohol of agricultural origin, distillates and spirits are carried out according to the requirements and provisions of the Excise Duties and Tax Warehouses Act. Chapter Ten

LABORATORIES AND TEST METHODS Section I


Testing Laboratories Art. 180. (1) Physical-chemical and microbiological analysis of the products of art. 1 is carried out by laboratories accredited in accordance with the requirements of Standard EN ISO / IEC 17025.
(2) Laboratories carrying out physicochemical and microbiological analysis for the control shall be determined by:
1. Minister of Agriculture and Food - for testing of products listed in Annex № 1;

2. Minister of Economy, Energy and Tourism - testing the beverages under Art. 121, para. 3.
(3) The official analyzes in the wine sector are carried out by laboratories EAVW.
(4) carrying out physicochemical and microbiological analysis of products in laboratories under par. 2 and 3 are fees determined by:
1. Tariff under Art. 2 para. 5 - to laboratories designated under par. 2 pt. 1 and par. 3;
2. Tariff of fees collected by the Ministry of Economy, Energy and Tourism at the Stamp Duty Act - to laboratories designated under par. 2 item. 2.
(5) The Minister of Agriculture and Food and the Minister of Economy, Energy and Tourism designate national reference laboratories with the powers laid down in the implementing regulation of the law.
Section II
Test methods
Art. 181. (1) The test methods for determining the composition of products under Art. 1 and the rules by which it is established whether these products have undergone processes that do not match the authorized oenological practices are relevant to those recommended by the International Organisation of Vine and Wine (OIV) and published in the "Official Journal" of the European Union methods testing and oenological practices.
(2) Where there are no methods and rules recommended by the OIV, the test applied methods adopted by the European Commission. Pending the adoption of such rules, the methods and rules laid down in existing legislation.
(3) The terms and conditions for the sampling of products of art. 1 shall be determined by the regulations for implementing the law.
(4) organoleptic evaluation of wines, grape brandy, and brandy is made by tasting commissions of art. 7 and Central tasting commission at the Ministry of Agriculture and Food.
(5) The structure and operation of the tasting committee under par. 4 shall be determined by the implementing regulation of the law. Chapter Eleven


CONTROL Section I
control the production and marketing of wine products
Art. 182. (1) The Executive Agency on Vine and Wine supervise compliance with the legal requirements in terms of production potential, grapes intended for wine production, production, processing and marketing of wine products and the products of art. 83, para. 3.

(2) The Executive Agency on Vine and Wine exercise control in the wine sector under Regulation (EC) № 1234/2007 of the Council of 22 October 2007 establishing a common organization of agricultural markets and on specific provisions for certain agricultural products ( "Single CMO Regulation") (OJ, L 299/1 of 16 November 2007) Regulation (EC) № 479/2008 of 29 April 2008 on the common organization of the market in wine amending regulations (EC) № 1493/1999, (EC) № 1782/2003, (EC) № 1290/2005 and (EC) № 3/2008 and repealing regulation (EEC) № 2392/86 and ( EC) № 1493/1999 (OJ, L 148/1 of June 6, 2008) and Regulation (EC) № 1601/1991 of the Council of 10 June 1991 laying down general rules on the definition, description and presentation of flavored wines, flavored wine-based drinks and flavored cocktails wine products, and these implementing regulations:
1. Regulation (EC) № 555/2008 of 27 June 2008 laying down detailed rules for implementing Regulation (EC) № 479/2008 on the common organization of the market in wine as regards support programs, trade third countries, production potential and controls in the wine sector (OJ, L 170/1 of June 30, 2008);
2. Regulation (EC) № 436/2009; 3
. Regulation (EC) № 606/2009;
4. Regulation (EC) № 607/2009 of 14 July 2009 laying down certain detailed rules for implementing Regulation (EC) № 479/2008 of the Council in respect of protected designations of origin and protected geographical indications, traditional terms labeling and presentation of certain wine products (OJ, L 193/60 of July 24, 2009).
(3) control over the production and marketing of wine products is carried out by officials authorized by the Executive Director of EAVW. In exercising its supervisory powers officials are entitled to free access to:
1. vineyards;
2. facilities for production, storage and marketing of wine products, including outlets under § 1, p. 41 of the Additional Provisions of the Law on Value Added Tax; 3
. vehicles transporting wine products;
4. diaries of art. 47 accounting and other documents necessary for control purposes, and may require certified copies of them.
(4) When exercising control under par. 3 officials EAVW may require assistance from other government bodies.
(5) In carrying out inspections under par. 3 officials EAVW identify themselves with a badge.
(6) The Minister of Agriculture and Food approve with an order form of official card under par. 5.

Art. 183. In exercising its supervisory powers officials of art. 182, para. 3:
1. perform documentary checks and spot checks;
2. take samples of wine products for physical, chemical and microbiological analysis and organoleptic assessment; 3
. issue mandatory instructions and set a deadline for their implementation;
4. for non-compulsory guidelines in the period under p. 3 offers the Executive Director of EAVW issue an order to stop operation of facility for manufacturing or parts thereof, or to stop an activity on the site;
5. keep production and commercial secret and not disclose inspection records;
6. notify the respective specialized body control when there is a violation of another regulation.
Art. 184. (1) Violations of this law and the regulations for its implementation, as regards production potential, grapes intended for wine production, production, processing and marketing of wine products and the products of art. 83, para. 3 shall be established by acts issued by officials of art. 182, para. 3.
(2) The penal provisions for violations under par. 1 issued by the Executive Director of EAVW or authorized by officials.
(3) Establishment of violations, issuance, appeal and execution of penalty decrees shall follow the procedure of the Administrative Violations and Penalties Act.
Art. 185. (1) In exercising its control functions EAVW interacts with other executive bodies within their competence.
(2) If necessary, to conduct joint inspections CEO EAVW shall notify the authorities under par. 1 for the kind of assistance required.
(3) The notification under par. 2 identifies the object of the inspection, its type and duration.
(4) The Executive Director of EAVW may require the relevant authority under par. 1 preliminary information relating to the verification to be provided within 7 working days.
(5) In case of verification by another supervisory body EAVW provides information on competence within 7 working days of receiving the request.
(6) In case of infringement of the law in carrying out the examination under par. 5 relevant enforcement authority shall inform EAVW within 10 working days of action competence.
Art. 186. (1) For the purposes of control provides EAVW making 30 samples of grapes for isotopic analysis as well as their treatment and processing into wine in accordance with instruction approved by the Executive Director of EAVW.

(2) samples under par. 1 analyzed by laboratories with adequate analytical equipment complying with the general criteria for the operation of laboratories set out in ISO / IEC 17025, and participating in a system of proficiency tests covering methods of isotopic analysis.
(3) The Minister of Agriculture and Food provides creation of laboratories under par. 2 and sent proof of compliance in writing to the Joint Research Centre (JRC) of the European Commission to quality control and validation of the information provided.
(4) The Executive Agency on Vine and Wine performs isotopic analysis of the components of ethanol and water samples under par. 1 according to the reference methods of analysis of art. 181 laboratories in the European Union fee for the service.
Section II
control over the production and marketing of ethyl alcohol of agricultural origin, distillates and spirits
Art. 187. The Minister of Economy, Energy and Tourism supervise compliance with the legal requirements regarding the production and marketing of ethyl alcohol of agricultural origin, distillates and spirits.
Art. 188. (1) The control over the production of ethyl alcohol of agricultural origin, distillates and spirits is carried out by officials authorized by the Minister of Economy, Energy and Tourism.
(2) In exercising control officials:
1. spot checks of production sites for establishment:
a) the existence of the necessary technological capabilities to produce ordered drinks and / or products;
B) the condition of the existing technological equipment for the production of ethyl alcohol of agricultural origin, distillates and spirits, as well as its compliance with the entries made in the register under Art. 132, para. 2;
2.izvarshvat checks on compliance with the technological requirements for the production of ethyl alcohol, distillates and spirits; 3
. perform documentary checks and spot checks of the regularity and correctness of entries in the diaries of art. 146 and their compliance with the accompanying documents and stock availability;
4.vzemat samples from ethyl alcohol of agricultural origin, distillates and spirits for physical and chemical analysis and organoleptic assessment;
5. issue mandatory instructions and set a deadline for their implementation;
6. give rulings on objections regarding violations;
7. keep production and commercial secret and not disclose details of the checks;
8. notify the respective specialized body control when there is a violation of another regulation.

(3) In exercising its supervisory powers officials under par. 2 are entitled to free access to:
1. production sites and storage of ethyl alcohol of agricultural origin, distillates and spirits;
2. diaries of art. 146 accounting and other documents necessary for control purposes, and may require certified copies of them.
(4) The officials under par. 1 can attract experts in the field, where the inspection is particularly complex and requires special knowledge.
Art. 189. (1) In exercising its control functions, the Ministry of Economy, Energy and Tourism interacts with the Ministry of Interior, the Ministry of Agriculture and Food, "Customs" Agency, Ministry of Health, the Commission on Consumer Protection and other relevant authorities the executive power within their competence.
(2) The interaction between the "Customs" Agency and the Ministry of Economy, Energy and Tourism in implementing the provisions of this Act and the Excise Duties and Tax Warehouses Act shall be governed by an agreement for cooperation signed by the heads of the two departments.
Art. 190. (1) Before starting the inspection the Ministry of Economy, Energy and Tourism shall notify the bodies of art. 189 for the type of assistance required.
(2) The Ministry of Economy, Energy and Tourism may request the relevant authority under Art. 189, para. 1 information relating to the verification and determination of officials to participate in the inspection.
(3) The relevant authority under Art. 189, para. 1 provide the Ministry of Economy, Energy and Tourism requested information and determined officials to participate in the inspection.
(4) In cases when you need to perform urgent checks, the heads of the relevant authorities have in the shortest possible period requested by the Ministry of Economy, Energy and Tourism assistance.
Art. 191. (1) In cases when another supervisory body within its powers to plan for verification of manufacturers and / or retailers of ethyl alcohol of agricultural origin, distillates and spirits, if necessary, he requires assistance from the Ministry of Economy, Energy and tourism. Assistance can take the form of providing information and / or participation of officials from the Ministry of Economy, Energy and Tourism at the inspection.
(2) The bodies of para. 1 inform the Ministry of Economy, Energy and Tourism of the results of checks carried out within 7 days of completing the inspection.

Art. 192. (1) Violations of this law and the regulations for its implementation regarding the production and marketing of ethyl alcohol of agricultural origin, distillates and spirits shall be established by acts issued by officials of art. 188, para. 1.
(2) The penal provisions for violations under par. 1 shall be issued by the Minister of Economy, Energy and Tourism or authorized by officials.
(3) Establishment of violations, issuance, appeal and execution of penalty decrees shall follow the procedure of the Administrative Violations and Penalties Act.
Art. 193. (1) The control of compliance with the requirements of the law regarding the retail sale of bottled spirits is carried out by the Commission for Consumer Protection at the Ministry of Economy, Energy and Tourism. Control is done to protect consumers against risks of acquiring products that do not comply with the statutory requirements.
(2) For the purposes of control under par. 1 Commission officials consumer carry out checks on documents and batch numbers to identify the origin of products as well as spot checks at retail outlets for sale of bottled spirits under the Law on Consumer Protection.
(3) In exercising control functions, officials of the Commission for Consumer Protection:
1. have free access to commercial establishments subject to inspection;
2. require information and documents and receive copies of them on paper; 3
. take samples and specimens for laboratory tests;
4. able to attract experts in the field, where the inspection is particularly complex and requires special knowledge;
5. acts for establishment of administrative violations.
Art. 194. (1) Where it is established that a product or batch of products offered for sale do not conform or is likely not to comply with the statutory requirements, the Chairman of the Commission for Consumer Protection is obliged under the terms of marketing the product / products to :
1. ordered suspend the sale of the product for the period necessary for the verification and evaluation of the product complies with regulatory requirements;
2. order and organize immediate and effective withdrawal from the market and issue a warning to consumers about non-compliance of the product with the requirements of the law; 3
. order or coordinate or, if necessary, jointly organized with retailers and distributors recall of the product from consumers and its destruction in the manner and form set out in an ordinance of the Council of Ministers;

4. notify the appropriate authorities for non-compliance of the product with the aim of cooperation and mutual information on the results of the control activities and action within their competence.
(2) Within three days of the completion of the assessment under par. 1, p. 1, in the case of the conformity of products with the regulatory requirements, the Chairman of the Commission for Consumer Protection repealed measure applied to suspend the sale of the product.
Art. 195. Chairman of the Commission for Consumer Protection in exercising its powers under this Act shall issue individual administrative acts and penal provisions or authorize officials to issue.
Art. 196. The coercive administrative measures under Art. 194 may be appealed under the Administrative Code.
Art. 197. (1) In exercising its control functions Commission consumer interacts with the Ministry of Economy, Energy and Tourism, the Ministry of Interior, the Ministry of Agriculture and Food, the Ministry of Transport and Information Technology, Ministry of Health, the National revenue Agency and Agency "Customs".
(2) The interaction under par. 1 takes place with the central and regional structures of bodies under par. 1.
(3) Apart from the bodies under par. 1 The Commission for Consumer Protection may request assistance from all other central and local executive bodies and local authorities.
Art. 198. (1) Before starting the examination, the Commission for Consumer Protection shall notify the bodies of art. 197 for the type of assistance required. Commission consumer may require the appropriate authority information relating to the verification and determination of officials to participate in the inspection.
(2) The relevant authority conferred on the Commission for Consumer Protection requested information and determined officials to participate in the inspection.
(3) In cases when it is necessary to perform urgent checks heads of the respective bodies provide in the shortest possible period requested by the Commission for Consumer Protection assistance.
Art. 199. (1) In cases when another supervisory body is planning an inspection of traders of bottled spirits, if necessary, he requires assistance from the Commission for Consumer Protection. Assistance under par. 1 may be in the form of information and / or participation of officials from the Commission for Consumer Protection in the inspection.

(2) The bodies of para. 1 inform the Commission of consumer protection for the results of the check within 7 working days of completing the inspection.
Art. 200. The actions and procedures for handling and disposal of confiscated and abandoned in favor of the state excise goods under the Excise Duties and Tax Warehouses, and the detained ethyl alcohol of agricultural origin, distillates and spirits shall be made by the body that is kept under the control of the customs authorities pursuant to Decree № 7 of 2010 for the disposal of confiscated and abandoned in favor of the state excise goods (SG. 72 of 2010) and in accordance with the Law on excise Duties and tax warehouses Act. Chapter Twelve


ADMINISTRATIVE PROVISIONS Art. 201. Whoever produces, promotes, offers for sale or sold or held for the production or sale premises for production, processing, storage, packaging or transport raw materials for the production of wines, wines and / or wine products in the manufacture of non-compliance with the requirements of Art. 54, para. 1 shall be punished by a fine of 10 000 to 30 000 Levs - for individuals, respectively with a property sanction of 30 000 to 100 000 lev - for legal entities and sole traders.
Art. 202. Whoever transports, sells or offers for consumption wines and / or wine products and those imported products which are not met the requirements for transportation, labeling and presentation of art. 75-77, Art. 79, 80, 82, 83, 86-90, Art. 92-98, Art. 101-104, Art. 110 and Art. 116, para. 1, 3 and 4 is punishable by a fine of 1,000 to 5,000 lev - for individuals, respectively with a property sanction from 5,000 to 10,000 lev - for legal entities and sole traders.
Art. 203. Whoever labeling and presentation of wines and / or wine products use a foreign name and / or foreign headquarters and address of manufacturer, bottler, cellar or other entity shall be punished by a fine of 3000 to 10 000 lev - for individuals, respectively with a property sanction of 10 000 to 30 000 Levs - for legal entities and sole traders.
Art. 204. Whoever violates the provisions of Art. 47, para. 1, Art. 48 and 50 shall be punished by a fine of 3,000 to 10,000 lev - for individuals, respectively with a property sanction of 10 000 to 30 000 Levs - for legal entities and sole traders.
Art. 205. offering for sale or consumption of wines and / or wine products purchased from registered under this Act producers are liable to a fine of 3,000 to 10,000 lev - for individuals, respectively proprietary sanction from 10 000 to 30 000 Levs - for legal entities and sole traders.

Art. 206. Whoever violates the provisions of art. 10, para. 2, Art. 15, para. 6, Art. 16 para. 1, 2, 8 and 14, Art. 18, para. 7 Art. 19, para. 1 and 2, Art. 20, para. 9 Art. 26, para. 6, Art. 30 para. 2, Art. 33 para. 1, Art. 36, art. 39, para. 3, Art. 41-43, Art. 45, para. 1, Art. 54, para. 4, 5 and 7, Art. 55, art. 56 para. 1 and 2, Art. 57, para. 2, Art. 59, 60, art. 61, para. 1 and 2, Art. 62, para. 2, 3, 5 and 6, Art. 63, 64, art. 65, para. 1 and 2, Art. 69, 70, art. 71, para. 2, Art. 75 para. 2, 4-6, art. 77, para. 1 and Art. 181, para. 3 shall be punished by a fine of 500 to 1,000 lev - for individuals, respectively with a property sanction from 2,000 to 10,000 lev - for legal entities and sole traders.
Art. 207. (1) In case of imposing an administrative penalty for violation of Art. 33 para. 1, Art. 36, art. 39, para. 3, Art. 41, art. 56 para. 1 and 2, Art. 57, para. 2, Art. 59, 60, art. 61, para. 1 and 2, Art. 62, para. 2, 3, 5 and 6, Art. 65, para. 1 and 2, Art. 69, 70, art. 75 para. 2, 4-6 and art. 77, para. 1 if necessary EAVW apply coercive administrative measure - sealing the site or sites and / or vessel or vessels for wine, where the infringement is established.
(2) The compulsory administrative measure under par. 1 is terminated by the authority which applied at the request of the administratively person after the latter proves that the fine or penalty is paid in full, and that the deficiencies have been rectified.
Art. 208. Whoever manufactures, sells or sells ethyl alcohol and other spirits, for the production of spirits in the production of non-compliance with the requirements of Regulation (EC) № 110/2008 and Art. 121 and 128 shall be punished with a fine or penalty ranging from 3,000 to 30,000 lev.
Art. 209. Whoever produces, promotes, offers for sale or sells alcoholic drinks brand names classified in categories 1 to 46 in accordance with Annex II of Regulation (EC) № 110/2008, but drinks do not meet the requirements of these categories and Art . 122 shall be punished with a fine or penalty ranging from 3,000 to 30,000 lev.
Art. 210. Whoever produces, promotes, offers for sale or sells products and beverages Art. 123 do not meet the requirements of the law shall be punished with a fine or penalty ranging from 3,000 to 30,000 lev.
Art. 211. Whoever produces, promotes, offers for sale or sells alcoholic beverages and products that do not meet the requirements of Regulation (EC) № 110/2008 and the technical specifications of art. 142 shall be punished with a fine or penalty ranging from 3,000 to 30,000 lev.
Art. 212. Whoever offers to sell or sells alcoholic beverages in violation of Art. 131 shall be punished with a fine or penalty ranging from 3,000 to 30,000 lev.
Art. 213. Whoever produces ethyl alcohol of agricultural origin, distillates and spirits without being entered in the register under Art. 132, para. 2, or production takes place in violation of Art. 132, para. 6 is punishable by fine or penalty ranging from 3,000 to 30,000 lev

Art. 214. Who, in term of art. 139, para. 1 said no changes recorded in the certificate of art. 132, para. 4 circumstances, be punished by a fine or penalty ranging from 1,000 to 10,000 lev.
Art. 215. Whoever produces ethyl alcohol of agricultural origin, distillates and spirits without certified technical specification Art. 142 shall be punished with a fine or penalty ranging from 1,000 to 10,000 lev.
Art. 216. Whoever fails to submit within a statement or reference in Art. 143, 144 or 145 shall be punished with a fine or penalty ranging from 1,000 to 10,000 lev.
Art. 217. Whoever does not keep records on art. 146, para. 1 or make entries in diaries that were not certified by the Ministry of Economy, Energy and Tourism in accordance with Art. 146, para. 3, or enter incorrect data in the journals or present them for inspection in term of art. 146, para. 10 shall be punished with a fine or penalty ranging from 1,000 to 30,000 lev.
Art. 218. Whoever produces spirits with geographical indication in violation of the provisions of Regulation (EC) № 110/2008 and art. 155, para. 1 shall be punished with a fine or penalty ranging from 3,000 to 100,000 Levs.
Art. 219. Whoever produces, promotes, offers for sale or sells liquor in contravention of the provisions on the description, presentation, labeling and marketing of alcoholic beverages as defined in Regulation (EC) № 110/2008 and art. 164-166, Art. 170, 172 and 173 shall be punished with a fine or penalty ranging from 3,000 to 50,000 lev.
Art. 220. Who, in the labeling of alcoholic beverages uses another name and / or foreign headquarters and address of manufacturer, bottler, cellar or other entity shall be punished by a fine or proprietary sanction from 10 000 to 30 000 Levs. | || Art. 221. Whoever seasoned data on the labels of alcoholic beverages and products of art. 120, commercial paper and packaging, be punished by a fine or penalty in the amount of 10 000 to 30 000 Levs.
Art. 222. Whoever uses the trademark signs or other markings on labels, packaging, packaging of alcoholic beverages, which creates an idea for a local product or a product imported and are labeled with false origin punishable by a fine or a pecuniary penalty ranging from 3,000 to 100,000 Levs.
Art. 223. offering for sale or consumption of ethyl alcohol of agricultural origin, distillates and spirits purchased from not entered in the register under Art. 132, para. 2 producers are punished with a fine or penalty ranging from 1,000 to 10,000 lev.
Art. 224. (1) Upon repeated violation of Art. 201-223 pecuniary penalties are doubled.
(2) Following is the offense committed within one year from the entry into force of the penal provision by which the person has been punished for the same offense.

Art. 225. goods - subject of violations, materials and equipment used for committing the offenses under Art. 201-223, be forfeited to the state. ADDITIONAL PROVISIONS

§ 1. For the purposes of this Act:
1. "Alcohol" is the content of pure ethyl alcohol in the products expressed in volume percentage.
2. "Flavorings" are products which are not intended to be consumed as such, which are added to foods to convey smell and / or taste or modify odor and / or taste. 3
. "Flavoring preparation" is a product other than a flavoring substance, obtained from:
a) food by appropriate physical, enzymatic or microbiological processes or raw material or after processing and / or
b) material vegetable, animal or microbiological origin, other than food, by appropriate physical, enzymatic or microbiological processes.
4. "Flavoring substance" is defined chemical substance with flavoring properties.
5. "Safe" is the wine products of grapes and wine and spirits which contain or contained within the statutory norms physical and / or chemical and / or biological and / or radiological contaminants or additives, resulting in the normal and regular consumption can not cause toxic, carcinogenic, mutagenic, allergenic or other harmful effects on human health.
6. "Bottler" means a natural or legal person or group of such persons carrying out placement of the product in containers of trade for its own account in person or through other persons.
7. "Wine year" is the period from 1 August of the current year to 31 July of the following.
8. "Wine" is the product obtained exclusively from the total or partial alcoholic fermentation of whether or not crushed fresh grapes or grape must.
9. "Wine of overripe grapes" means a product which is produced without enrichment, and has a natural alcoholic strength of more than 15 volume percent, a total alcoholic strength not less than 15 volume percent and an actual alcoholic strength not less than 12 volume percent.
10. "Wine from dried grapes" is a product that is produced without enrichment, from grapes left in the sun or shade for partial dehydration, and a total alcoholic strength not less than 16 volume percent, actual alcoholic strength of not less than 9 volume percent and natural alcohol content not lower than 16 volume percent (or 272 grams of sugar per liter).

11. "Winemaking" ( "Vinification") is the processing of fresh grapes, whether or not crushed, grape must, partially fermented grape must, grape juice or new wines in fermentation into wine by total or partial alcoholic fermentation.
12. "Wine vinegar" is the product obtained exclusively by acetous fermentation of wine and having a total acidity of not more than 60 grams per liter expressed as acetic acid.
13. "Wine lees" are sediments that are released in vessels containing grape must or wine after fermentation, during storage or after permitted processing and sludge obtained after filtration or centrifugation of the product.
14. "Vineyards" is land with defined borders planted with perennial vines of grape varieties found or not fruiting.
15. "Wine grape varieties" are vineyards where grapes intended for processing into wine or juice. The grape varieties of wine has fruity, and some - and muscat flavor that is preserved and passed into the wine bouquet.
16. "Wine grapes" is the fruit of the wine grape varieties.
17. "Wine Cellar" is a production structure in which the wine.
18. "By-products" are grape marc and lees.
19. "Grape marc" is the solid residue from the pressing of fresh, fermented or unfermented grapes.
20. "Grape must" is a liquid product from fresh grapes obtained naturally or by physical means having actual alcohol content not exceeding 1 percent by volume.
21. "Grape juice" is unfermented liquid product with an alcoholic content not exceeding 1 percent by volume, obtained by appropriate treatment intended for consumption. Grape juice is obtained:
a) of fresh grapes or grape must;
B) through rehydration of concentrated grape must or concentrated grape juice.
22. "Actual alcoholic strength" is the available content of pure alcohol at 20 ° C.
23. "Denaturation" is an action in which to by-products of winemaking sodium chloride or lithium chloride, which makes them unsuitable for direct consumption.
24. "Distillery" is the object at which the distillation of alcohol-containing products in order to obtain distillates.
25. "Good agrotechnical condition of the vines" is a state of the vine plantation where available a minimum of 60 per cent live vines species Vitis Vinifera, with apparently good healthy applied the necessary agronomic techniques such as tillage in spacing and inside order pruning operations and support structure available.

26. "Best practices" is a system of basic hygienic and technological rules, which apply to the production and marketing of wine grapes, wine, spirits and other products from grape or wine to be reduced to an acceptable minimum the risk of product contamination by production or human activity.
27. "Experiment" is an operation or operations carried out under well-defined research project with a single experimental protocol.
28. "Oenologist" engineer-bachelor or master engineer who graduated specialty "Technology of wine" or equivalent degree.
29. "Oenological practices" are specific technological practices in the production of grape must, partially fermented grape must, partially fermented grape pulp, freshly spirited grape must, concentrated grape must, rectified grape wines, new wines in fermentation, wine suitable for production of table wine, sparkling wines and special wines.
30. "Natural alcohol content" is the alcoholic strength of the product before any enrichment.
31. "Natural flavoring substance" is a flavoring substance obtained by appropriate physical, enzymatic or microbiological processes from materials of vegetable, animal or microbiological origin that match naturally occurring substances found in nature.
32. "Labelling" have any words, trademarks, brand name, pictorial matter or symbol placed on any packaging, document, notice, label, ring or collar accompanying or referring to a product.
33. "Planting" is the definitive establishment of vine plants or parts of vine plants, whether or not grafted, with a view to producing grapes or vine planting material.
34. "Healthy and of acceptable quality wine lees" are sediments that do not have deviation of the color and / or taste and are safe.
35. "Displaying byproducts watch" action in denaturing and releasing by-products from the place of performance of vinification (leaving the production site or move to the site for distillation).
36. "Sender" is the person who holds legal basis wine products, distillates and spirits and carrying out or commissioning to their transport.
37. "Abandoned vineyard" is such an area planted with vines which is no longer subjected to regular cultivation to obtain a marketable product.

38. "Sparkling wine" is a product that is obtained from wine provided that such wine has a total alcoholic strength not less than 9 percent by volume, with an alcoholic content of not more than 7 vol. The pressure of the dissolved endogenous carbon dioxide in closed containers at 20 ° C is not less than 1 bar and not more than 2.5 bar, and stored in containers with a capacity of 60 or fewer liters.
39. "Brilliant sparkling wine" means a product which is obtained from wine and having an actual alcoholic strength not less than 7 percent by volume and a total alcoholic strength not less than 9 percent by volume. The pressure of dissolved carbon dioxide, resulting from its wholly or partially added in closed containers at 20 ° C is not less than 1 bar and not more than 2.5 bar, and stored in containers a capacity of 60 or fewer liters.
40. "Quality aromatic sparkling wines' quality sparkling wine with an alcoholic content of more than 6 vol and a total alcoholic strength of 10 vol obtained by the cuvée only using grape or grape must in fermentation obtained from certain aromatic wine grape varieties. In the cuvée for preparing quality aromatic sparkling wines traditionally produced, used and wines. The pressure of dissolved carbon dioxide in closed containers at a temperature of 20 ° C is not less than 3 bar.
41. "Quality sparkling wine" is the product obtained by first or second alcoholic fermentation of fresh grapes, grape must or wine, which, when the container is opened, carbon dioxide derived exclusively from fermentation. The pressure of dissolved carbon dioxide in closed containers at a temperature of 20 ° C is not less than 3.5 bar. The total alcoholic strength of the cuvées intended for their preparation shall not be less than 9 percent by volume.
42. "Concentrated grape must" is the product obtained by partial dehydration of grape must carried out by all permitted methods other than direct heat, so refractometer determined density at 20 ° C is not less than 50.9%. Product derived exclusively from grapes of classified vine varieties and have actual alcohol content not exceeding 1 percent by volume.

43. "Rectified concentrated grape must" is the product obtained by partial dehydration of grape must carried out by all permitted methods other than direct heat, so refractometer determined density at 20 ° C is not less than 61.7%. The raw material for obtaining the product has undergone authorized treatment for de-acidification and elimination of constituents other than sugar. Raw materials originate exclusively from classified vine varieties and have actual alcohol content not exceeding 1 percent by volume.
44. "Concentrated grape juice" is grape juice obtained by partial dehydration of grape juice carried out by all permitted methods other than direct heat, so refractometer determined density at 20 ° C is not less than 50.9 percent and has an alcoholic content not exceeding 1 percent by volume.
45. "Coupage" is the mixing of wines or musts of different origins, different vine varieties, different harvest years or different categories of wine or grape must. As different categories of wine or must be considered:
a) red wine, white wine and the musts or wines suitable for yielding one of these categories of wine;
B) wines without protected designation of origin / geographical indication, wines with a protected designation of origin (PDO) or protected geographical indication (PGI) as well as musts or wines suitable for yielding one of these categories of wine.
46. There is no "blending":
a) enrichment by adding concentrated grape must or rectified concentrated grape must;
B) sweetening.

47. "Liqueur wine" means a product with an alcoholic strength not less than 15 volume percent and not more than 22 volume percent and a total alcoholic strength not less than 17.5 percent by volume, which is obtained from grape must in progress fermentation, wine or any combination thereof and which has an initial natural alcoholic strength of not less than 12 volume percent, to which was added alone or in combination neutral wine alcohol, including alcohol produced by distilling dried grapes, with an actual alcoholic strength more than 96 percent by volume, wine or distillate raisin an actual alcoholic strength not less than 52 volume percent and not more than 86 volume percent. To correct sugar content allowed the addition of partially fermented grape must extracted from dried grapes, concentrated grape must obtained by direct heat, complying, with the exception of this operation, with the definition of concentrated grape must, concentrated grape must or a combination of them.
48. "Vine" is a plant which produces grapes consumed fresh (dessert varieties) or processed into wine (wine grape varieties).
49. "Wine Products" are wine grapes intended for wine, grape must, products derived from grapes and wine, and the products listed in Annex № 1.
50. "Wine-growing zone II" includes areas planted with vines in the northern wine region "Danube Valley" East Viticultural Region 'Black' and the sub-Balkan wine region "Valley of Roses".
51. "Wine-growing zone C III a)" includes areas planted with vines in the Southern wine region "Thracian Valley" and the South West wine region "Valley of Struma".
52. "Vineyard property" is land with defined borders planted with vines within or out of fruit period.
53. "Vineyard land" is agricultural land under Article 2, paragraph 1a) of Regulation (EC) № 796/2004 of 21 April 2004 laying down detailed rules for applying the integrated administration and control cross-compliance, modulation laid down in regulations (EC) № 1782/2003 and (EC) № 73/2009 of the Council as well as the implementation of cross compliance provided for in Regulation (EC) № 479/2008 of the Council, which is planted with vines.
54. "Viticulture region" is a set of areas with homogeneous and specific natural conditions, with plants of characteristic varietal composition and technology of growing and established wine traditions.

55. "Vine farm" is the economic and technological unit with unified management, situated on the territory of a wine region that consists of wine estates and the producer of wine grapes owns vineyard properties or use them on other legal grounds.
56. "Vineyard" ( "Vineyard / vineyards") is the property limits with well-established vines to produce grapes or other experimental purposes, research or selection work.
57. "Local wine variety vines" are vines that have primary local origin of wild vine as a result of natural selection and grown only in Bulgaria.
58. "New wine in fermentation" is a wine whose alcoholic fermentation is not yet complete and which is not separated from its lees.
59. "National Reserve of rights of planting wine grape varieties" is a combination of planting rights supplemented and managed to regulate growing potential.
60. "Total alcoholic strength" is the sum of the potential and actual alcohol content.
61. "Separation of establishments for distillation" is the physical separation of facilities for wine production of equipment for distillation to supervise.
62. "Sparkling wine" is the product obtained by first or second alcoholic fermentation of fresh grapes, grape must or wine, which, when the container is opened, carbon dioxide derived exclusively from fermentation and that the pressure of dissolved carbon dioxide in closed containers at 20 ° C is not less than 3 bar. The total alcoholic strength of the cuvées intended for their preparation shall not be lower than 8.5 percent by volume.
63. "Aerated sparkling wine" means a product which is obtained from wine without a protected designation of origin or geographical indication which, when the container is opened, carbon dioxide derived wholly or partially from an addition of that gas. The pressure of dissolved carbon dioxide in closed containers at a temperature of 20 ° C is not less than 3 bar.
64. "Fruit wine" is a wine made from the total or partial alcoholic fermentation of fruit other than grapes.
65. "Potential alcoholic strength" is the alcohol content that would result from the full alcoholic fermentation contained in the product sugars.
66. "Looking for consumption" is selling market a product manufactured to meet specific needs, needs of people according to their tastes and preferences.
67. "Presentation" means any information conveyed to consumers through packaging of the product, including the form and type of bottles.

68. "Replanting of vineyards" is an activity that involves uprooting the existing vines and planting new vineyards on the same field with the same or a different varietal composition.
69. "Grafting" is an activity whereby changes varietal composition of an existing vineyard by grafting part of a plant (prisadnik) on an existing plant (pad).
70. "Changing the location of the vineyard" is an activity which is carried eradicate existing vineyard and planting another plot of the same size with or without changing the varietal composition.
71. "Fresh grapes" ( "grapes for wine") is the fruit of the vine, in technological maturity, fit to be processed and to undergo alcohol fermentation.
72. "Fortified wines" are products:
a) an actual alcoholic strength not less than 16 volume percent and not more than 24 volume percent;
B) obtained exclusively by the addition of an unrectified product derived from the distillation of wine containing no residual sugar and having a maximum actual alcoholic strength by volume of 86 percent;
C) having a maximum volatile acidity of 1.5 grams per liter expressed as acetic acid.
73. "Family consumption" are produced wine and brandy, non-commercial purpose, they come from their own grapes and / or fruits are limited in quantity and are intended to be consumed by a household.
74. "Certificate of authenticity" is a document certifying the compliance of certain amount of grappa or brandy with the requirements for production and typical organoleptic characteristics.
75. "Certificate of origin" is a document certifying the origin of a certain quantity of grapes or quality wine from a specific region.
76. "Synthetic spirit" is a liquid alcohol product that is not produced by fermentation, distillation and rectification of raw materials of agricultural origin, the water content of the product originates from raw materials and physico-chemical indicators do not meet the specified in Annex I of Regulation (EC) № 110/2008.
77. "A system of hazard analysis and critical control points (HACCP)" is a system of procedures that are carried out independent monitoring and ensuring product safety for human health in accordance with the requirements of Codex Alimentarius.

78. "Spirited grape must (mistelle)" is a liquid product having an actual alcoholic strength equal to or more than 12 volume percent and less than 15 volume percent, and obtained by the addition to unfermented grape must having a natural alcoholic content of not less 8.5 vol and derived from grapes of authorized or recommended varieties of:
a) neutral alcohol of vinous origin, including alcohol - the result of the distillation of the product obtained from dried grapes, having an alcohol content more less than 80 volume percent;
B) unrectified product derived from the distillation of wine with actual alcohol content of not less than 52 volume percent and not more than 80 volume percent.
79. "Third country" e any country that is not a member of the European Union.
80. "Trade name" is the name under which a spirit drink is marketed.
81. "A unique registration number in IACS 'is a number obtained after registration under Art. 31, para. 3 of the Act to support farmers.
82. "Cuvée (cuve? E)" is the grape, wine or mixture of grape musts and / or wines with different characteristics, intended for the preparation of a specific type of sparkling wine.
83. "Force majeure" is a force majeure or exceptional circumstances in cases such as the death of manufacturer, long-term professional incapacity of the producer, a severe natural disaster gravely affecting the vines.
84. "Partially fermented grape must" is a liquid product derived from the fermentation of grape must, having actual alcohol content of more than 1 volume percentage and lower than three fifths of its total strength.
85. "Partially fermented grape must obtained from overripe grapes" is a liquid product obtained from overripe grapes with a total sugar content of at least 272 grams per liter undergone partial alcoholic fermentation as a result of which is natural and actual alcoholic strength of at least 8 vol.
TRANSITIONAL AND FINAL PROVISIONS
§ 2. This Act repeals the Wine and Spirits (prom. SG. 86 of 1999 .; amend., SG. 56 of 2002, pcs. 16 , 108 and 113 in 2004, pcs. 99 and 105 of 2005, pcs. 18, 30, 34, 51 and 80, 2006, issue. 53 of 2007, pcs. 36 2008 SG. 82 of 2009 and SG. 99 of 2011).
§ 3. (1) The Council of Ministers adopts regulations for implementing the law within three months of its entry into force.
(2) The Minister of Finance and Minister of Economy, Energy and Tourism issued the ordinance of art. 152 in 6 months after the entry into force of the law.

§ 4. issued under the repealed Law on wine and spirits regulations apply as they do not contradict this law.
§ 5. Within one month from the entry into force of this Act the National Vine and Wine Chamber submitted to the Executive Agency on Vine and Wine register grozdo- and winemakers of art. 40, para. 1 of the repealed Law on wine and spirits in electronic and paper form.
§ 6. (1) Grozdo- and wine entered in the register under Art. 40, para. 1 of the repealed Law on wine and spirits re-register within six months from the entry into force of the law according to its requirements.
(2) The persons under par. 1 apply for registration under Art. 27 para. 6 within 6 months from the entry into force of the law.
(3) To re-registration of persons under par. 1 they can carry out activities under the law with certificates of registration issued under the repealed Law on wine and spirits.
(4) After the deadline under par. 1 activities under the Act may be made only by grozdo- and wine entered in the register under Art. 27 and registration certificates issued by NVWC under the repealed Law on wine and spirits must be canceled.
§ 7. (1) Upon entry into force of the law the rights of the land with vineyards from the register of vine farms with official registration under Art. 23a para. 10 of the repealed Law on wine and spirits transferred to the National Reserve of rights for planting vineyards.
(2) Within one month from the entry into force of the law EAVW rights transferred by the official registration to the National Reserve of rights for planting vineyards.
§ 8. Release to fund "Bulgarian wine" at the National Vine and Wine Chamber. National Vine and Wine Chamber restores voluntary annual contributions of wine producers in an amount determined by the general meeting of NVWC, within six months from the entry into force of the law.
§ 9. The rights of persons entered in the register of producers of alcohol, distillates and spirits under the repealed Law on wine and spirits are preserved.
§ 10. This Act shall enter into force three months after its promulgation in the "Official Gazette" with the exception of Art. 146, which comes into force on January 1, 2013
law was adopted by the 41 th National Assembly on May 31, 2012 and was affixed with the official seal of the National Assembly.
Chairman of the National Assembly Tsetska Tsacheva
Application № 1 to Art. 34, para. 1
CATEGORIES OF GRAPEVINE PRODUCTS
1. Wine.
2. New wine in fermentation. 3
. Liqueur wines.
4. Sparkling wines.
5. Quality sparkling wines.
6. Quality aromatic sparkling wine.
7. Aerated sparkling wine.
8. Sparkling wine.
9. Sparkling sparkling wine.
10. Grape must.

11. Partially fermented grape must.
12. Partially fermented grape must extracted from dried grapes.
13. Concentrated grape must.
14. Rectified concentrated grape must.
15. Wine from dried grapes.
16. Wine of overripe grapes.
17. Flavored wine.
18. Flavored wine-based drink.
19. Flavored cocktail of wine products.
20. Wine vinegar.
Application № 2 to art. 34, para. 2
INDICATION OF THE SUGAR CONTENT
Part I. Terms to indicate the sugar content of sparkling wine, sparkling wine, quality sparkling wine or quality aromatic sparkling wine.





term


Condition for use




brut
Nature


If the sugar content is less than 3 grams per liter. The term can be used only for products to which no sugar has been added after the secondary fermentation.




Extra brut


If the sugar content is between 0 and 6 grams per liter.




brut


If the sugar content is less than 12 grams per liter.




extra dry


If the sugar content is between 12 and 17 grams per liter.




dry


If the sugar content is between 17 and 32 grams per liter.




semi


If the sugar content is between 32 and 50 grams per liter.




sweet


If the sugar content is higher than 50 grams per liter.






Part II. Terms to indicate the sugar content of wine products other than those referred to in Part I.





term


Condition for use




dry


If the sugar content does not exceed: - 4 grams per liter, or - 9 grams per liter, provided that the total acidity, expressed in grams of tartaric acid per liter is not more than 2 grams below the residual sugar.




semi


If the sugar content above defined maximum value, but not exceeding: - 12 grams per liter, or - 18 grams per liter, provided that the total acidity, expressed in grams of tartaric acid per liter is not more than 10 grams below the residual sugar content.




semisweet



If the sugar content is higher than specified above, the maximum value, but not more than 45 grams per liter.




sweet


The sugar content of at least 45 grams per liter.






Application № 3 to Art. 98 PICTOGRAM


Note to editors: See the figure to PDF-but the number

Application № 4 to Art. 123, para. 17
BASIC PHYSICAL AND CHEMICAL INDICATORS OF TRADITIONAL BULGARIAN beverages and products





indicators


Wine spirits


Grappa


Marc brandy


Fruit brandy


brandy
Fruit marc


Wine distillate


Grain distillate


Fruit distillate


spirit
drinks,
produced from ethyl
alcohol of agricultural
origin




Methyl alcohol
(G / hl AA)


200


200


1000


1000


1500


200


100


1000


30 (10 for vodka)




OV (g / hl a.a.), including Common acids, esters, higher alcohols, aldehydes


Equal to or greater than 125


Equal or greater
125


Equal to or greater than 140


Equal or greater
200


equal
or
greater than 200


Equal to or greater than 125


Equal to or greater than 65


Equal to or greater than 200


Meet
norms
ethyl alcohol
agricultural
Origin *




Furforol in (g / hl AA)


3


3


3


3


3


3


6


3


Not allowed




Cyanide (g / hl AA)


Up to 0,025


Up to 0,025


Up to 0,025


7


7



Up to 0,025


By
0,025


7


Not allowed






* Spirits with embedded flavorings may have deviation indicators volatiles: general acids, esters, higher alcohols and aldehydes.
Application № 5 to Art. 132, para. 3
Register of producers of ethyl alcohol of agricultural ORIGIN, distillates and alcoholic beverages





By №


Name of the registered producer of ethyl alcohol of agricultural origin, distillates and spirits


UIC


Headquarters, address and location of manufacturing plant


Number and date of issue of the certificate of registration




1


2


3


4


5






Application № 6 to Art. 134 pt. 5
E F K L P A DECLARATION by

...................................................................................................................................
...................................................................................................................................
(Full name and ID number of the representative, name of manufacturer)
declare that I will perform the production of ethyl alcohol of agricultural origin, distillates and spirits in accordance with Regulation (EC) № 110 of the European Parliament and the Council of 15 January 2008 on the definition, description, presentation, labeling and protection of geographical indications of spirit drinks and repealing Regulation (EEC) № 1576/89 of the Council and the Law on wine and spirits.
I declare that I am aware of the responsibility I pursuant to Art. 313 of the Criminal Code.
Date: .......................................... Signed:. .........................................
c. / s. ..........................................
Appendix № 7 to Art . 143
DECLARATION OF manufactured, purchased / imported, available and realized quantities and range ethyl alcohol of agricultural origin, distillate and spirits
Name: ......................................................................................................................................................................................
Seat and registered office: ...........................................................................................................................................................
UIC / BULSTAT .........................................................................................................................................................................................
Data for commercial registration under national law of another Member ..................................... ............................................

....................................................................................................................................................................................................................
Number and date of the certificate of registration of producers of alcohol, distillates and spirits ............................. .......






Product Category


Average alcohol degree


Quantities produced


Purchased or imported quantities


Realized amounts


Stored and stockpiles




(Liters)


(Liters)


(Liters)


(Liters)




1


2


3


4


5


6






1. ethyl alcohol of agricultural origin:



















1.1. grain



















1.2. molasses



















1.3. wine



















2. Distillate of agricultural origin:



















2.1. Wine:



















2.1.1. neotlezhal



















2.1.2. aged



















2.2. marc




















2.3. fruit



















2.4. Grain:



















2.4.1. neotlezhal



















2.4.2. aged



















3. Wine spirit



















3.1. Wine spirits



















3.2. Grappa



















4. marc brandy



















5. Fruit spirit (fruit brandy)



















6. Brandy



















7. Whiskey



















8. Vodka



















9. Vodka




















10. Jin



















11. aniseed spirit "mastic"



















12. Other spirits



















TOTAL





















I declare that I am aware of the responsibility I pursuant to Art. 313 of the Criminal Code.
Date: ..........................................
c. / s. .......................................... Signed: ...... ........................


Appendix № 8 to Art. 146, para. 1
DIARY № 1




By №


date


raw


quantity
tion
(In tons or
in cub. M)


Average za-
Very well
contains-Contents


certified
Cat № and date, place of issue


Supplier № and date of


production
prednaz- solely
nachenie (category wine material)


quantity
tion received wine,
another fermentation
TIRANA product
(C cu. M)


alcoholic
holic con-
Contents
(In vol.%)


written


residue


Signature of the responsible technician










designation
new-
we


production
move, geographical
cal designation
designation























quantity
tion (in cu. m)


recorded
Sano diary № № 3 or 4, order number and date of vpis-
ing


amount
(C cu. M)


recorded
Sano journal № 1, order number and date of vpis-
ing








1


2


3


4


5


6


7


8


9


10


11


12


13


14


15


16





For incoming grapes, fruits, and other raw materials for fermentation and technological objectives
variety grapes (wine), fruit, raw material * .................. .................
Fermentation tank № ..................... cu. m ... .............
* Delete as appropriate.


DIARY № 2 for committed production manipulations





By №


date


Raw material input or end product


Received after the manipulation raw materials


written


residue


Signature of responsible
vor-
ing tech-
gies










designation
tion of the products


origin, geographical designations
designation


quantity
tion


composition, alcohol, total extract


mani-
populations,


designation
designation


quantity
tion


composition, alcohol,
total extract


quantity
tion


recorded
Sano journal № 4, number
in order and date of entry


quantity
tion


recorded
Sano journal № 2, number
in order and date of entry







1


2


3


4


5


6


7


8


9


10


11


12


13


14


15







DIARY № 3 for by-products intended for distillation





By №


date


secondary
parametric product



quantity
tion (in tons or cubic. m)


alcoholic
holic con-
Contents (in vol.%)


semi
Chen destinations
lats (type)


alcoholic
holic content (in vol.%)


quantity
tion
(C cu. M)


production
prednaz- solely
nachenie


written


residue


Signature of responsible
contractual tech-
gies































quantity
tion
(C cu. M)


recorded
Sano journal № 2, order number and date of entry


quantity
tion (in cu. m)


recorded
Sano logbooks
Nick № 3, order number and date of entry







1


2


3


4


5


6


7


8


9


10


11


12


13


14






DIARY № 4 for bottled production, booked to and realized production





By №


date


Commercial designation
designation of the product / origin, geographical designations
designation


Volume of the package (in liters)


quantity
tion (number of bottles)


Zapri-
Walk output № and date of the primary accounting
Water document


Authority issuing the certificate / № and date of issue of the certificate


Realized production


Buyer, the name of the firm
so, the person


factor
tails -
number and date of issue


residue


recorded
Sano diary
№ 4, order number
and date of vpis-
ing


signature
of responsible
contractual technologist




1


2



3


4


5


6


7


8


9


10


11


12


13






Appendix № 9 to Art. 153
Quantity losses / wastage in handling ethyl alcohol of agricultural origin, distillates and spirits











Wastage in%




By №


Type handled


Ethyl alcohol of agricultural origin


Distillates and spirits




1.


filtration


-


0,40




2.


Transfer from one container to another



0,30



0,25




3.


blending


-


0,37




4.


bottling


-


0,50
















































Appendix № 10 to Art. 155, para. 1 pt. 3 ORDER

№ ............
Sofia on ..............
On pursuant to Art. ... ... Of the Wine and Spirits
APPROVED:
A spirit напитка:................................................................................................
A geographical указание:.....................................................................................
Manufacturer: .....................................................................................................
Municipalities, whose territory is mined raw materials for the production of spirits: ...
area planted with fruit-bearing vines or fruit trees: .....
variety / varieties: ......................................................................................................
Features of grapes or fruit: ...
description authentic or traditional technology for the production of spirits:
For affirmation of the spirit ................... a geographical indication ............ .. are presented:

1....................................................................................................................................
(Number of Analysis Certificate for a basic physical and chemical indicators issued by an accredited laboratory)
2. .................................................................................................................................
(Number of minutes of the RDK to carry out organoleptic analysis and evaluation)
third. .................................................................................................................................
(Number of certificates of authenticity issued by a recognized regional branch structure whose territorial scope is committed production)
order may be appealed within 14 days under the Administrative Code.
Minister:
Appendix № 11 to Art. 172, para. 2
List of GIs for spirits
I. Brandies:
1. Wine and grape brandies: Novo Selo, Vratsa, Suhindol, Pavlikeni Lyaskovets, Rousse, Levski Ludogorie, Targovishte, Pleven, Veliki Preslav, Shumen, Svishtov, Nikopol, Varna, Evksinograd, Dobrich (Dobroudjan.nation), Silistra, Tutrakan, Pomorie Burgas, Sungurlare, Yambol, Straldzha, Sliven, Slavyantsi, Karlovo, Kazanlak, Pazardzhik, Stamboliyski, Melnik, Damyanitsa, Blagoevgrad, Lyubimets, Haskovo, Asenovgrad, Sredets, prince, Peshtera, Plovdiv Municipality.
2. Marc brandy: Lovech, Suhindol, Liaskovetc, Sungurlare, Slavyantsi, Plovdiv, Vinogradets, Melnik, Damyanitsa, Haskovo, Asenovgrad, Svishtov, Sredets, Cave, Straldza and Silistra. 3
. Fruit brandies:
3.1. Plum: Republic, Troyan, Elena, Lovech, Omurtag Gabrovo Municipality.
3.2. Cider: Republic, Troyan, Kyustendil, Haskovo, Varna, Vidin, Pernik, Isperich and Dolna Banya.
3.3. Apricot: Silistra, Veliki Preslav, Tervel, Ruse, Varna and Isperich.
3.4. Pear: Kyustendil (Williams Christ), Lovech Municipality.
3.5. Peach: Sliven.
3.6. Cherry: Isperich, Kyustendil, Haskovo, Puppet, Aitos and Karnobat.
3.7. Raspberry: Isperich and Lovech.
II. Brandy: Evksinograd, Pliska Pomorie, Pliska - Aheloi, Veliki Preslav, Madara, Silistra, Varna, Karnobat, Liaskovetc and Lovech.
Appendix № 12 to Art. 129
ALLOWED PRACTICES IN TECHNOLOGY production of ethyl alcohol of agricultural origin, distillates and alcoholic beverages
1. Aeration or oxygen supplementation
2.
3 thermal treatments. Centrifuging and filtration with or without an inert material, provided that it passes into the processed product
4. Use of carbon dioxide (carbon dioxide) and / or nitrogen, alone or in a mixture thereof, in order to create an inert atmosphere and to protect the product from the air
5. Use of enzymes
6. Use of yeasts for fermentation
7. Supporting the development of yeast by adding one or more of the following:
a) diammonium phosphate or ammonium sulphate up to 0,3 grams per liter;

B) of ammonium sulfite or ammonium bisulfite to 0.2 grams per liter; these additives may be used together in a total amount up to 0.3 grams per liter;
C) thiamin hydrochloride up to 0,6 milligrams per liter expressed as thiamin;
D) use of preparations of yeasts to 40 grams per hectolitre.
8. Use of defoamers authorized under Art. 6 of the Food Act
9. Use of sulfur dioxide, potassium bisulphite or potassium metabisulphite
10. Elimination of sulfur dioxide by physical processes
11. Elimination of sulfur dioxide by use of calcium carbonate, calcium hydroxide, sodium hydroxide
12. Treatment with activated charcoal for growing purposes
13. Clarification by means of one or more of the materials fit for oenological use:
a) edible gelatine;
B) casein and potassium caseinate;
C) bentonite;
D) silica in the form of a gel or colloidal solution;
E) tannin.
14. Use of tartaric acid and / or citric acid for acidification
15. Reducing volatiles content at not more than 2 grammes per liter by using one or more of the following substances:
a) potassium bicarbonate;
B) calcium carbonate;
C) sodium hydroxide;
D) sodium bicarbonate;
E) of potassium permanganate.
16. Adjusting the pH with sodium hydroxide
17. Reduce water hardness ion exchange resins authorized for use under Art. 6 of the Food Act
18. Extraction of aromatic and flavoring substances by extraction and / or distillation
5478