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O. Reg. 278/08: Rules of Vintners Quality Alliance Ontario under Clauses 5 (1) (a), (b) and (c) of the Act Relating to Terms, Descriptions and Designations for VQA Wine
filed August 1, 2008 under Vintners Quality Alliance Act, 1999, S.O. 1999, c. 3
Skip to contentontario regulation 278/08
made under the
vintners quality alliance act, 1999
Made: July 16, 2008
Approved: July 30, 2008
Filed: August 1, 2008
Published on e-Laws: August 5, 2008
Printed in The Ontario Gazette: August 16, 2008
Amending O. Reg. 406/00
(Rules of Vintners Quality Alliance Ontario under Clauses 5 (1) (a), (b) and (c) of the Act Relating to Terms, Descriptions and Designations for VQA Wine)
1. Subsection 4 (1) of Ontario Regulation 406/00 is revoked and the following substituted:
(1) The manufacturer of an approved wine shall display the letters “VQA” on labels and containers of the wine in accordance with the following rule:
1. The letters “VQA” shall appear on the principal display panel,
i. on the same line as, and on either side of, the geographical indication,
ii. in a type size equal to the type size used for the geographical indication, and
iii. without artistic embellishment and in the same colour and typeface as that used for the geographical indication.
(1.1) The manufacturer of an approved wine shall display the geographical indication on labels and containers of the wine in accordance with the following rules:
1. The geographical indication shall appear without artistic embellishment.
2. If the container holds wine made in whole or in part from wine of the 2010 vintage year or any subsequent vintage year, the geographical indication shall appear in a type size that is at least 2.0 millimetres high on containers of wine with net contents of at least 375 millilitres, and in a type size that is at least 1.0 millimetres high on containers of wine with net contents less than 375 millilitres.
(1.2) The VQA logo shall appear on the bottle in accordance with the standards set out in the “VQA Medallion Graphic Standards Manual” published by Vintners Quality Alliance Ontario and dated June, 2008.
2. Item 13 of Table 1 of the Regulation is amended by adding after “South: Regional Road 81” in Column 2 “between Twenty Mile Creek and Park Road, then south along Park Road, then west along the northern boundary of the ENA between Park Road and Winona Road”.
3. Table 2 of the Regulation is revoked and the following substituted:
TABLE 2
Vqa Ontario Labelling
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Column 1 |
Column 2 |
Column 3 |
Column 4 |
Column 5 |
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Label Declarations |
Viticultural and Oenological Requirements |
Required Information |
Required Information |
Conditions |
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GEOGRAPHICAL INDICATION |
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VQA — Provincial Designation — VQA |
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1. Ontario |
100% of the grapes used to produce the wine shall be grown in Ontario and be of varieties listed in Appendix B. The wine shall be entirely fermented, processed, blended, finished and bottled in Ontario. |
VQA — Ontario — VQA |
VQA Logo
Vintage year
Grape variety or varieties, or proprietary name if wine made from 100% vitis vinifera varieties |
Except for fortified wines, liqueur wines and méthode cuve close sparkling wines, a provincially designated wine produced from one or more vitis vinifera grape varieties that is produced and labelled as a varietal wine (single-varietal, dual-varietal or triple-varietal) or as a non-varietal wine, and only references vitis vinifera grape varieties on the label, shall not contain wine produced from hybrid grape varieties. |
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A provincially designated wine produced from one or more hybrid grape varieties shall be produced and labelled as a varietal wine (single-varietal, dual-varietal, or triple-varietal) and may contain wine produced from vitis vinifera grape varieties, in accordance with this Table. |
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A provincially designated wine produced from a combination of hybrid and vitis vinifera grape varieties shall be produced and labelled as a dual-varietal or a triple-varietal wine in accordance with the requirements for varietal wines in this Table. |
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VQA — Viticultural Area — VQA |
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1. Pelee Island 2. Lake Erie North Shore 3. Niagara Peninsula 4. Prince Edward County |
Except for vidal used in the production of an Icewine, the wine shall be produced exclusively from one or more vitis vinifera grape varieties listed in item 1 of Appendix B that are grown in Ontario.
At least 85% of the grapes used to produce the wine shall be grown within the named viticultural area.
The wine shall be entirely fermented, processed, blended, finished and bottled in Ontario. |
VQA — Viticultural Area — VQA |
VQA Logo
Vintage year
Grape variety or varieties or proprietary name |
A wine designated by a viticultural area shall be produced and labelled as a varietal wine or as a non-varietal wine in accordance with the requirements in this Table.
The viticultural area shall denote the origin of the grapes, not the location of the processing facility.
No label shall contain the designation of multiple viticultural areas. |
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3.1 Niagara-on-the-Lake 3.2 Niagara Escarpment |
Except for vidal used in the production of an Icewine, the wine shall be produced exclusively from one or more vitis vinifera grape varieties listed in item 1 of Appendix B that are grown in Ontario.
At least 85% of the grapes used to produce the wine shall be grown within the named sub-viticultural area. The remaining 15% shall be grown within the Niagara Peninsula.
The wine shall be entirely fermented, processed, blended, finished and bottled in Ontario. |
VQA — Viticultural Area — VQA |
VQA Logo
Vintage year
Grape variety or varieties or proprietary name |
A wine designated by a sub-viticultural area shall be produced and labelled as a varietal wine or as a non-varietal wine in accordance with the requirements in this Table.
The viticultural area shall denote the origin of the grapes, not the location of the processing facility.
A label may contain the designation of the appropriate viticultural areas in addition to the sub-viticultural area. Either one may appear with the letters “VQA” on either side, in accordance with Section 4. |
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3.3 Niagara River 3.4 Niagara Lakeshore 3.5 Four Mile Creek 3.6 St. David’s Bench 3.7 Beamsville Bench 3.8 Twenty Mile Bench 3.9 Short Hills Bench 3.10 Lincoln Lakeshore 3.11 Creek Shores 3.12 Vinemount Ridge |
Except for vidal used in the production of an Icewine, the wine shall be produced exclusively from one or more vitis vinifera grape varieties listed in item 1 of Appendix B that are grown in Ontario.
100% of the grapes used to produce the wine shall be grown within the named sub-viticultural area.
The wine shall be entirely fermented, processed, blended, finished and bottled in Ontario. |
VQA — Viticultural Area — VQA |
VQA Logo
Vintage year
Grape variety or varieties or proprietary name |
A wine designated by a sub-viticultural area shall be produced and labelled as a varietal wine or as a non-varietal wine in accordance with the requirements in this Table.
The viticultural area shall denote the origin of the grapes, not the location of the processing facility.
A label may contain the designation of the appropriate viticultural areas in addition to the sub-viticultural area. Either one may appear with the letters “VQA” on either side, in accordance with Section 4. |
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4. Vineyard Name |
Except for vidal used in the production of an Icewine, the wine shall be produced entirely from vitis vinifera grapes listed in item 1 of Appendix B grown in the named vineyard.
The vineyard shall be located within a viticultural area.
The wine shall be entirely fermented, processed, blended, finished and bottled in Ontario. |
VQA — Viticultural Area — VQA
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VQA Logo
Vintage year
Grape variety or varieties or proprietary name |
Except for the use of the word “estate”, “vineyard” shall be the only word used to identify a specific vineyard.
The word “estate” may be used interchangeably with the word “vineyard” if the legal description of the vineyard includes the word “estate”. |
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5. Estate Bottled |
Except for vidal used in the production of an Icewine, the wine shall be produced entirely from vitis vinifera grapes listed in item 1 of Appendix B grown on land owned or controlled by the bottling winery.
The land owned or controlled by the bottling winery shall be located within a viticultural area.
The harvesting and crushing of the grapes, the fermenting of the resulting must and the finishing, aging and bottling of the wine shall be carried out by the bottling winery.
The finished wine shall have at no time left the domicile of the manufacturer prior to being bottled. |
VQA — Viticultural Area — VQA
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VQA Logo
Vintage year
Grape variety or varieties or proprietary name |
A manufacturer shall not use the designation “Estate Bottled” in the case of land controlled by the manufacturer or a co-operative bottling winery during the first three years of any leasehold term.
Grapes grown by the members of a co-operative bottling winery shall be considered to have been grown on land controlled by the winery if the land is owned or controlled by any or all of the members of the co-operative.
If the term “Estate Bottled” is used, the viticultural area where the grapes originated shall be declared.
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Varietal Wine: |
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1. Single Varietal Wine |
The wine shall be a varietal wine whose varietal content is primarily one grape variety and where at least 85% of the total wine by volume at a temperature of 20°C is derived from the single grape variety named on the label.
The amount of sweet reserve used in making the wine shall be included in the calculation when determining the varietal content of a varietal wine. |
VQA — Geographical indication — VQA
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VQA Logo
Vintage year
Grape variety |
Only grape variety or varieties listed in item 1 and subitem 2 i of Appendix B shall be indicated on the label.
A numerical description contained in the name of a grape variety shall not be used on the label.
Hybrid grape varieties listed in subitem 2 i of Appendix B shall only be allowed for use in the production of, i. a provincially designated varietal wine (single-varietal, dual-varietal, triple-varietal) that declares the name of one or more hybrid grape varieties listed in subitem 2 i of Appendix B on the label but only in such volume as is permitted for the undeclared portion of a single-varietal, dual-varietal, triple-varietal, as the case requires, or ii. a méthode cuve close sparkling wine.
A wine produced from one or more vitis vinifera grape varieties that is labelled as a varietal wine and only references vitis vinifera varieties on the label shall not contain wine produced from hybrid grape varieties.
A wine produced from one or more hybrid grape varieties listed in subitem 2 i of Appendix B that is labelled as a varietal wine may contain wine produced from vitis vinifera grape varieties.
Varietal wines containing hybrid grapes shall only be entitled to a provincial designation.
The declared variety or varieties shall be listed on the label in descending order of quantity, in identical type and identically displayed.
Nothing shall be appended to a varietal name or names that may confuse or mislead the consumer as to the name of a grape variety.
The term Musqué shall not be used except in the context of the varietal name Chardonnay Musqué.
The term Fumé shall not be used except in the context of the synonym Fumé Blanc used for the varietal name Sauvignon Blanc.
A proprietary name may appear on the label in conjunction with a named grape variety or varieties. |
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2. Dual Varietal Wine |
The wine shall be a varietal wine whose varietal content is primarily two grape varieties where at least 90% of the total wine by volume at a temperature of 20°C is derived from the two grape varieties named on the label and at least 15% of the total wine by volume at a temperature of 20°C is derived from the second of the two grape varieties named on the label.
The amount of sweet reserve used in making the wine shall be included in the calculation when determining the varietal content of a varietal wine. |
VQA — Geographical indication — VQA
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VQA Logo
Vintage year
Grape varieties |
Only the grape variety or varieties listed in item 1 and subitem 2 i of Appendix B shall be indicated on the label .
A numerical description contained in the name of a grape variety shall not be used on the label.
Hybrid grape varieties listed in subitem 2 ii of Appendix B shall only be allowed for use in the production of, i. a provincially designated varietal wine (single-varietal, dual-varietal, triple-varietal) that declares the name of one or more hybrid grape varieties listed in subitem 2 i of Appendix B on the label but only in such volume as is permitted for the undeclared portion of a single-varietal, dual-varietal, triple-varietal, as the case requires, or ii. a méthode cuve close sparkling wine.
A wine produced from one or more vitis vinifera grape varieties that is labelled as a varietal wine and only references vitis vinifera varieties on the label shall not contain wine produced from hybrid grape varieties.
A wine produced from one or more hybrid grape varieties listed in subitem 2 i of Appendix B that is labelled as a varietal wine may contain wine produced from vitis vinifera grape varieties.
Varietal wines containing hybrid grapes shall only be entitled to a provincial designation.
The declared variety or varieties shall be listed on the label in descending order of quantity, in identical type and identically displayed.
Nothing shall be appended to a varietal name or names that may confuse or mislead the consumer as to the name of a grape variety.
The term Musqué shall not be used except in the context of the varietal name Chardonnay Musqué.
The term Fumé shall not be used except in the context of the synonym Fumé Blanc used for the varietal name Sauvignon Blanc.
A proprietary name may appear on the label in conjunction with a named grape variety or varieties. |
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3. Triple Varietal Wine |
The wine shall be a varietal wine whose varietal content is primarily three grape varieties where at least 95% of the total wine by volume at a temperature of 20°C is derived from the three grape varieties named on the label, at least 15% of the total wine by volume at a temperature of 20°C is derived from the second of the three grape varieties named on the label and at least 10% of the total wine by volume is derived from the third of the three grape varieties named on the label.
The amount of sweet reserve used in making the wine shall be included in the calculation when determining the varietal content of a varietal wine. |
VQA — Geographical indication — VQA
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VQA Logo
Vintage year
Grape varieties |
Only the grape variety or varieties listed in item 1 and subitem 2 i of Appendix B shall be indicated on the label.
A numerical description contained in the name of a grape variety shall not be used on the label.
Hybrid grape varieties listed in subitem 2 ii of Appendix B shall only be allowed for use in the production of, i. a provincially designated varietal wine (single-varietal, dual-varietal, triple-varietal) that declares the name of one or more hybrid grape varieties listed in subitem 2 i of Appendix B on the label but only in such volume as is permitted for the undeclared portion of a single-varietal, dual-varietal, triple-varietal, as the case requires, or ii. a méthode cuve close sparkling wine.
A wine produced from one or more vitis vinifera grape varieties that is labelled as a varietal wine and only references vitis vinifera varieties on the label shall not contain wine produced from hybrid grape varieties.
A wine produced from one or more hybrid grape varieties listed in subitem 2 i of Appendix B that is labelled as a varietal wine may contain wine produced from vitis vinifera grape varieties.
Varietal wines containing hybrid grapes shall only be entitled to a provincial designation.
The declared variety or varieties shall be listed on the label in descending order of quantity, in identical type and identically displayed.
Nothing shall be appended to a varietal name or names that may confuse or mislead the consumer as to the name of a grape variety.
The term Musqué shall not be used except in the context of the varietal name Chardonnay Musqué.
The term Fumé shall not be used except in the context of the synonym Fumé Blanc used for the varietal name Sauvignon Blanc.
A proprietary name may appear on the label in conjunction with a named grape variety or varieties. |
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Non-varietal wines |
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1. Blended Wines (proprietary name) |
The wine shall be produced exclusively from one or more vitis vinifera varieties listed in item 1 of Appendix B.
No hybrid grapes shall be used in blended wine. |
VQA — Geographical indication — VQA
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VQA Logo
Vintage year |
If varietal content is declared, all varieties used shall be declared and appear in descending order of quantity, in identical type and identically displayed.
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2. Meritage |
The wine shall be, i. a red wine produced from a blend of two or more of the following grape varieties: Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, Petit Verdot, or ii. a white wine produced from a blend of two or more of the following grape varieties: Sauvignon Blanc, Semillon, and Muscadelle.
No single variety shall make up more than 90% of the blend. |
VQA — Geographical indication — VQA
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VQA Logo
Vintage year |
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Wine Categories |
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1. Wine or Table Wine |
The wine shall be an alcoholic beverage produced by the complete or partial alcoholic fermentation of fresh grapes, grape juice or grape must and shall not include grape concentrate.
The wine shall be produced from one or more grape varieties listed in Appendix B.
The grapes used in the manufacture of wine shall be grown within a geographical indication as set out in this Table.
The wine shall have an actual alcoholic content not less than 7.0% and not greater than 14.9% by volume. |
VQA — Geographical indication — VQA
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VQA Logo
Vintage year
Grape variety or varieties or proprietary name |
Only the sweetness descriptions set out in Table 3 (Table Wine) shall be used on the label. |
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2. Icewine |
The wine shall be a late harvested wine.
The wine shall be produced entirely from one or more vitis vinifera grape varieties in item 1 of Appendix B or the hybrid grape variety Vidal, naturally frozen on the vine, picked while the air temperature is minus 8°C or lower and immediately pressed after picking in a continuous process.
The wine shall have an actual alcoholic content not less than 7.0% and not greater than 14.9% by volume.
The wine shall be produced as a varietal wine in accordance with the requirements for varietal wines in this Table.
100% of the grapes shall be grown in a viticultural area of which at least 85% shall be grown in the named viticultural area shown on the label and the pressing shall take place within the viticultural area where the grapes were grown.
Grapes, juice or grape must intended for the production of Icewine may be artificially refrigerated to a temperature of not less than minus 4°C.
No freeze concentration of juice, grape must or wine shall be used.
The brix level of the juice after each pressing shall be at least 32° when measured after transfer to the fermentation vessel.
The finished wine shall be produced from a must that achieves a computed average of not less than 35° brix.
The residual sugar at bottling shall result exclusively from the natural sugar of the grapes and shall be not less than 125 g/L.
The actual alcohol shall result exclusively from the natural sugar of the grapes.
Subject to subsection 6 (2), sweet reserve may be added if the minimum brix level of the grapes used in the sweet reserve was 32o brix at harvest.
The production of the wine shall be monitored so that the manufacturer can provide the information on production required by Ontario Regulation 405/00 (Returns and Information) made under the Act. |
VQA — Viticultural Area — VQA
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VQA Logo
Vintage year
Grape variety or varieties |
Only the sweetness descriptions set out in Table 3 (Icewine) shall be used on the label. |
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3. Botrytized Wine |
The wine shall be a late harvested wine that has been affected under natural conditions by the mould Botrytis cinerea.
The wine shall be produced from one or more grape varieties listed in Appendix B.
The wine shall have an actual alcoholic content not less than 7.0% and not greater than 14.9% by volume.
100% of the grapes shall be grown in a viticultural area of which at least 85% shall be grown in the named viticultural area shown on the label and the pressing shall take place within the viticultural area where the grapes were grown.
The wine shall be produced as a varietal wine in accordance with the requirements of this Table.
The juice resulting from the pressing of the grapes shall achieve a brix level when measured after transfer to the fermentation vessel as specified in Appendix A.
The residual sugar and the actual alcohol shall result exclusively from the natural sugar of the grapes.
Subject to subsection 6 (2), sweet reserve may be added if the minimum brix level of the grapes used in the sweet reserve was 26o brix at harvest.
The wine produced shall have the predominant character of wine made from botrytized grapes. |
VQA — Viticultural Area — VQA
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VQA Logo
Vintage year
Grape variety or varieties |
Except for wine that meets the requirements for totally botrytized wine, the wine shall be labelled Botrytized, Botrytis Affected or B.A.
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4. Totally Botrytized Wine |
The wine shall be a late harvested wine.
The wine shall meet the requirements for botrytized wines.
The juice resulting from pressing shall achieve a minimum brix level when measured after transfer to the fermentation vessel as specified in Appendix A.
Subject to subsection 6 (2), sweet reserve may be added if the minimum brix level of the grapes used in the sweet reserve was 34o brix at harvest. |
VQA — Viticultural Area — VQA
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VQA Logo
Vintage year
Grape variety or varieties |
The wine may be labelled Totally Botrytized, Totally Botrytis Affected or T.B.A.
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5. Late Harvest Wine |
The wine shall be a late harvested wine produced exclusively from fresh ripe grapes that have been naturally harvested on the vine.
The wine shall be produced from one or more grape varieties listed in Appendix B.
The grapes used in the wine shall be grown within a geographical indication.
The wine shall have an actual alcoholic content not less than 7.0% and not greater than 14.9% by volume.
The residual sugar and the actual alcohol shall result exclusively from the natural sugar of the grapes.
Subject to subsection 6 (2), sweet reserve may be added if the minimum brix level of the grapes used in the sweet reserve was 22o brix at harvest. |
VQA — Geographical indication — VQA
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VQA Logo
Vintage year
Grape variety or varieties or proprietary name
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6. Select Late Harvest Wine |
The wine shall be a late harvested wine produced exclusively from fresh ripe grapes that have been naturally harvested on the vine.
The wine shall be produced from one or more grape varieties listed in Appendix B.
The grapes used in the wine shall be grown within a geographical indication.
The wine shall have an actual alcoholic content not less than 7.0% and not greater than 14.9% by volume.
The residual sugar and the actual alcohol shall result exclusively from the natural sugar of the grapes.
Subject to subsection 6 (2), sweet reserve may be added if the minimum brix level of the grapes used in the sweet reserve was 26o brix at harvest. |
VQA — Geographical indication — VQA
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VQA Logo
Vintage year
Grape variety or varieties or proprietary name
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7. Special Select Late Harvest Wine |
The wine shall be a late harvested wine produced exclusively from fresh ripe grapes that have been naturally harvested on the vine.
The wine shall be produced from one or more grape varieties listed in Appendix B.
The grapes used in the wine shall be grown within a geographical indication.
The wine shall have an actual alcoholic content not less than 7.0% and not greater than 14.9% by volume.
The residual sugar and the actual alcohol shall result exclusively from the natural sugar of the grapes.
Subject to subsection 6 (2), sweet reserve may be added if the minimum brix level of the grapes used in the sweet reserve was 30o brix at harvest. |
VQA — Geographical indication — VQA
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VQA Logo
Vintage year
Grape variety or varieties or proprietary name
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8. Vin du Curé |
The wine shall be produced exclusively from fresh grapes that have been naturally harvested on the vine and subsequently dried.
The grapes used in the wine shall be grown within a geographical indication.
The wine shall be produced from grape varieties listed in item 1 and subitem 2 i of Appendix B.
The wine shall have an actual alcoholic content not less than 7.0% and not greater than 20.0% by volume.
After harvest, the grapes shall be left to dry on frames, mats, small boxes, or any other similar structure with a perforated bottom, in a dry, ventilated place until they yield a must of at least 27° brix when measured after transfer to the fermentation vessel.
The residual sugar and the actual alcohol shall result exclusively from the natural sugar of the grapes.
No sweet reserve shall be added. |
VQA — Geographical indication — VQA
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VQA Logo
Vintage year
Grape variety or varieties or proprietary name |
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9. Nouveau Red |
The wine shall be produced exclusively from fresh grapes that have been naturally harvested on the vine.
The wine shall be produced from one or more grape varieties listed in Appendix B.
The grapes used in the wine shall be grown within a geographical indication.
The wine shall have an actual alcoholic content not less than 7.0% and not greater than 14.9% by volume.
The vinification shall involve at least partial carbonic maceration.
The wine shall be produced as a varietal wine (single-varietal, dual-varietal, triple-varietal) in accordance with the requirements for varietal wines in this Table. |
VQA — Geographical indication — VQA
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VQA Logo
Vintage year
Grape variety or varieties |
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10. Blanc De Noirs |
The wine shall be produced exclusively from fresh grapes listed in Appendix B that are harvested naturally on the vine, of which at least 85% shall be a red variety.
The grapes used in the wine shall be grown within a geographical indication.
The wine shall have an actual alcoholic content not less than 7.0% and not greater than 14.9% by volume.
The juice shall be separated from the skins prior to fermentation and vinified using processes and treatments suitable for the production of white wine. |
VQA — Geographical indication — VQA
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VQA Logo
Vintage year
Grape variety or varieties or proprietary name |
The term Blanc de Noirs shall be prominently displayed on the label.
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11. Fortified Wine |
The wine shall be the product obtained by adding alcohol (derived from the alcoholic fermentation of a food source and distilled to not less than 94% alcohol by volume), grape brandy or fruit spirit to wine, or grape juice or grape must in fermentation.
The grapes used in the wine shall be grown within a geographical indication.
The actual alcohol content shall be greater than 14.9% but not greater than 20% by volume at 20°C.
The wine shall be produced from grapes listed in Appendix B that have been naturally harvested on the vine. |
VQA — Geographical indication — VQA
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VQA Logo
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Fortified wine may be labelled as “Estate Bottled” if the bottling winery distilled the grape brandy or grape spirit.
Only the sweetness descriptions set out in Table 3 shall be used on the label. |
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12. Liqueur Wine
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The wine shall be obtained exclusively from the alcoholic fermentation of fresh grapes, grape juice, grape must, or wine and shall have an alcohol content greater than 14.9% but not greater than 20% by volume.
The grapes used in the wine shall be grown within a geographical indication.
The wine shall be produced from one or more grape varieties listed in Appendix B. |
VQA — Geographical indication — VQA
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VQA Logo |
Subject to subsection 5 (1) of the Food and Drugs Act (Canada) and section 7 of the Consumer Packaging and Labelling Act (Canada), liqueur wine may be designated “Natural” if the residual sugar results exclusively from the sugar of the grapes.
Only the sweetness descriptions set out in Table 3 shall be used on the label. |
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13. Sparkling Wine |
The wine shall be surcharged with carbon dioxide gas to a pressure not less than 300 kPa at 10°C.
The wine shall be produced from one or more grape varieties listed in Appendix B.
The carbon dioxide (CO2) contained in the wine shall result exclusively from the alcoholic fermentation of the “cuvée” from which it was prepared.
Carbon dioxide gas (CO2) may be used to maintain counter pressure during the process of racking or the transfer of a finished wine from a bulk process tank to bottle if the content of carbon dioxide gas (CO2) contained in the wine is not increased.
The wine shall have an actual alcoholic content not less than 7.0% and not greater than 14.9% by volume, including the alcohol contained in any “dosage” added.
The wine shall derive its effervescence exclusively from a primary or secondary alcoholic fermentation in a closed vessel.
The wine shall be produced and labelled in accordance with the requirements for the traditional method or the méthode cuve close, as the case requires.
The wine shall have the aroma, taste and characteristics of a wine derived from the traditional method or the méthode cuve close. |
VQA — Geographical indication — VQA
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VQA Logo
Grape variety or varieties or proprietary name
Method of production (traditional method or méthode cuve close) |
Except for a “Sparkling Icewine” produced exclusively from the primary alcoholic fermentation using the méthode cuve close, the method of production shall be declared on the label in accordance with the nomenclature set out in Table 4.
Only those terms in Tables 4 and 5 and the sweetness descriptions in Table 3 shall be used on the label. |
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14. Traditional Method |
The wine shall be a sparkling wine that is produced by a secondary alcoholic fermentation in a glass bottle having a capacity not exceeding 5 L and shall be made exclusively from one or more vitis vinifera grape varieties listed in item 1 of Appendix B.
Except for aromatic sparkling wine, the wine shall be separated from its lees by disgorging after a minimum maturation period, on the lees, of not less than 12 months for vintage-dated wine and not less than nine months for non-vintage dated wine.
The finished wine shall be sold in the bottle in which the secondary fermentation took place.
The wine shall at no time have left the bottle prior to final corking.
The wine shall be produced either as a varietal wine or as a blended wine, in accordance with the requirements for varietal wine in this Table. |
VQA — Geographical indication — VQA
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VQA Logo
Grape variety or varieties or proprietary name
Traditional method |
If the label bears the vintage year, the wine shall be on the lees for not less than 12 months. |
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15. Méthode Cuve Close |
The wine shall be a sparkling wine produced by primary or secondary alcoholic fermentation in a closed vessel having a capacity exceeding 5 L.
The winemaking process from the start of the alcoholic fermentation designed to make the wine sparkling, including aging at the domicile where the wine was made, shall not be less than six months.
Except for aromatic sparkling wine, the alcoholic fermentation process designed to make the “cuvée” sparkling and the presence of the “cuvée” on the lees shall not be less than 80 days, or if the fermentation takes place in a tank with a mixer, not less than 30 days.
Despite the requirements for varietal wines in this Table, a méthode cuve close sparkling wine shall be produced either as a single-varietal wine or as a blended wine.
A single-varietal méthode cuve close sparkling wine produced from vitis vinifera grapes shall not contain hybrid grapes.
A blended méthode cuve close sparkling wine may contain hybrid grape varieties. |
VQA — Ontario VQA
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VQA Logo
Grape variety or varieties or proprietary name
Méthode cuve close or charmat method, as the case requires |
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16. Charmat Method |
The wine shall be a méthode cuve close sparkling wine produced by a secondary alcoholic fermentation and shall otherwise meet the requirements set out in this Table for the méthode cuve close. |
VQA — Ontario VQA
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VQA Logo
Grape variety or proprietary name
Méthode Cuve Close or Charmat Method |
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17. Aromatic Sparkling Wine |
The wine shall be a sparkling wine produced by primary or secondary fermentation in a closed vessel from grape musts, grape musts in fermentation or wines obtained exclusively from those grape varieties listed in Appendix C, using either the traditional method or méthode cuve close, as the case requires.
The duration of the process designed to make the wine shall not be less than 80 days for the traditional method or 30 days for the méthode cuve close.
Except for the time periods set out in this column for aromatic sparkling wine, the wine shall meet all the requirements applicable to a sparkling wine made by the traditional method or méthode cuve close, as the case requires. |
VQA — Geographical indication — VQA
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VQA Logo
Grape variety or proprietary name |
The terms Traditional Method, Méthode Traditionnelle, Classical Method or Méthode Classique shall not be used anywhere on a package of aromatic sparkling wine produced using the traditional method.
The term “Fermented in this Bottle” may be used on the label if the wine is produced using the traditional method.
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18. Icewine Dosage or Dosage of Icewine |
The wine shall be a sparkling wine made using the traditional method according to this Table.
The dosage shall be derived exclusively from Icewine produced in accordance with this Table.
The total volume of Icewine added as the dosage shall not be less than 10% of the total volume of the finished sparkling wine.
The finished sparkling wine shall contain not less than 20 g/L residual sugar, either retained after the secondary alcoholic fermentation or obtained by the addition of “Icewine Dosage” or a combination of both.
The finished sparkling wine shall exhibit a distinguishable Icewine character. |
VQA — Geographical indication — VQA
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VQA logo
Grape variety or varieties or proprietary name
Method of production (Traditional Method) |
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19. Sparkling Icewine |
The wine shall be a sparkling wine that meets all requirements of an Icewine and the Traditional Method or the Méthode cuve close, as the case requires, as set out in this Table.
The wine shall derive its effervescence exclusively from either primary or secondary alcoholic fermentation. |
VQA — Viticultural Area — VQA
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VQA logo
Grape variety or varieties
Method of production (Traditional Method or Méthode Cuve Close) |
Except for sparkling Icewine produced exclusively from the primary alcoholic fermentation using the méthode cuve close, the method of production shall be declared on the label in accordance with Table 4.
Only those terms in Tables 4 and 5 and the sweetness descriptions in Table 3 shall be used on the label. |
4. This Regulation comes into force on the day it is filed.
Made by:
Vintners Quality Alliance Ontario:
Greg Berti
Chair
Newman Smith
Treasurer
Date made: July 16, 2008.
I approve this Regulation.
Harinder Jeet Singh Takhar
Minister of Small Business and Consumer Services
Date approved: July 30, 2008.