---
name: appellation-law
description: >
  Navigate the legal classification systems governing wine production worldwide
  — EU PDO/PGI, French AOC, Italian DOC/DOCG, Spanish DO/DOCa, German Prädikat,
  US AVA, and Australian GI. Use when the user needs to understand what a label
  means, what a classification system regulates, or why legal boundaries matter
  for wine identity.
metadata:
  author: nirav
  version: "1.0"
compatibility: Designed for Claude Code
---

# Appellation Law — The Boundaries

## Description
Decodes the legal frameworks that define wine identity around the world. Covers the EU PDO/PGI hierarchy, French AOC, Italian DOC/DOCG, Spanish DO/DOCa, German Prädikat, American AVA, and Australian GI systems. Explains what labels must say, what they may say, and what they are prohibited from claiming.

## Skill Type
knowledge

---

## Why Appellation Systems Exist

Appellation law sits at the intersection of consumer protection, producer economics, and cultural preservation. The three principal justifications:

**1. Fraud prevention.** Before modern appellation systems, a bottle labeled "Burgundy" or "Champagne" might contain wine from anywhere. The French AOC system, formalized in 1935 through the Institut National des Appellations d'Origine (INAO), was in part a response to decades of fraudulent labeling that devalued legitimate producers' work. Geographic indication law creates legally enforceable exclusivity: only sparkling wine produced in the Champagne region using the traditional method may be called Champagne in the EU.

**2. Quality guarantee.** Appellation rules typically set minimum standards: minimum alcohol levels (ensuring sufficient ripeness), maximum yields per hectare (limiting overcropping), permitted grape varieties (ensuring variety-region fit), and sometimes mandatory tasting panel approval before release. A DOCG wine that fails the tasting panel must be downgraded or declassified. These rules are imperfect, but they establish a quality floor.

**3. Terroir identity and cultural heritage.** This is the most contested justification. The argument is that specific places produce wines with identifiable characteristics that cannot be reproduced elsewhere, and that these place-identities are worth protecting as cultural and gastronomic heritage. The Burgundy *climat* system, in which individual vineyard plots are recognized as distinct PDOs, represents the most extreme expression of this logic. Opponents argue that appellation law can ossify winemaking tradition, preventing producers from adapting to changing climates or market preferences.

### What Appellation Laws Actually Regulate
Different systems regulate different things, but common subjects include:
- **Permitted grape varieties** (often the most contentious provision)
- **Maximum yields** (hectoliters per hectare — hl/ha — or tons per acre)
- **Minimum natural alcohol** (proxy for minimum ripeness at harvest)
- **Vine age or training methods** (some appellations specify permitted pruning systems)
- **Winemaking techniques** (chaptalization — adding sugar before fermentation — is legal in northern France, illegal in southern France; oak aging periods are mandated in Spain, Italy)
- **Minimum aging requirements** (Barolo DOCG: 38 months minimum total, 18 in oak; Rioja Gran Reserva: 24 months in oak, 36 in bottle; Champagne NV: 15 months on lees)
- **Geographic sourcing** (percentage of grapes that must come from the named area)

---

## EU Legal Hierarchy

The European Union consolidated national appellation systems into a common framework under PDO/PGI designations, phased in from 2009. National names remain in common use but map to EU categories:

**PDO — Protected Designation of Origin (French: AOP, Italian: DOP, Spanish: DOP)**
- Entire production process — growing, vinification, aging — must occur within the defined geographic area
- Strictest requirements; wine must possess characteristics essentially attributable to the geographic origin
- Subsumes France's AOC/AOP, Italy's DOC/DOCG, Spain's DO/DOCa

**PGI — Protected Geographical Indication (French: IGP, Italian: IGT, Spanish: VdlT)**
- At least one production stage must occur in the defined area; grapes may be sourced more broadly
- More flexible on varieties, yields, and winemaking techniques
- France's Vin de Pays → IGP; Italy's IGT; Spain's Vino de la Tierra

**Vin / Vino (Table Wine)**
- No geographic claim; produced anywhere in the country
- France's Vin de France; Italy's Vino; Spain's Vino de Mesa
- Cannot state vintage or grape variety unless additional rules are met (France's Vin de France can state variety and vintage under liberalized 2009 rules)

---

## France — AOC/AOP System

France's Appellation d'Origine Contrôlée system, administered by the INAO, is the world's most elaborately developed geographic designation framework. It is the model from which most other national systems derive.

### Hierarchy from Broadest to Most Specific
| Level | Example | Notes |
|---|---|---|
| Vin de France | Vin de France Chardonnay | Can name variety and vintage; no geography |
| IGP (Indication Géographique Protégée) | IGP Pays d'Oc | Regional, more flexible than AOP |
| AOP Régionale | Bourgogne AOP | Regional appellation covering whole zone |
| AOP Sous-Régionale | Côte de Nuits-Villages AOP | Subregional grouping |
| AOP Communale/Village | Gevrey-Chambertin AOP | Commune-level; named village required |
| Premier Cru | Gevrey-Chambertin "Les Cazetiers" 1er Cru | Named vineyard, elevated classification |
| Grand Cru | Chambertin Grand Cru AOP | Highest tier; independent appellation in Burgundy |

### What Each Tier Regulates
**Grape varieties:** Stricter at commune and above. Burgundy's village and Premier/Grand Cru appellations are limited to Pinot Noir (red) and Chardonnay (white) for Côte d'Or wines; Aligoté has its own separate AOP (Bourgogne Aligoté).
**Yields:** Decrease as specificity increases. Grand Cru Burgundy maximum yield: 35 hl/ha for red, 40 hl/ha for white. Regional Bourgogne: 55 hl/ha red, 60 hl/ha white. Champagne AOC: 10,200 kg/ha (approximately 68 hl/ha for base wine).
**Minimum natural alcohol:** Varies by appellation and year. Grand Cru red Burgundy: 11.5% minimum natural (before chaptalization). Chablis Grand Cru: 11% minimum natural.
**Vine density:** Côte d'Or AOPs: minimum 10,000 vines/hectare. This density forces competition for resources.
**Pruning methods:** Burgundy requires Guyot pruning; Champagne prescribes specific pruning methods (Chablis, Guyot; Côte des Blancs, cordon de Royat).
**Chaptalization:** Legal in northern France (including Burgundy and Champagne) up to specified limits, illegal in Languedoc and the South.

### The Burgundy Climat System — The World's Most Granular PDO
The Burgundy *climat* system received UNESCO Intangible Cultural Heritage recognition in 2015. A *climat* is a precisely delimited and named vineyard parcel, formally recognized as a distinct AOC. The principle: individual plots of land, sometimes separated by only a few meters of soil or a footpath, produce wines with detectable and characterizable differences that have been recognized for centuries.

- **33 Grand Cru AOPs** exist in Burgundy (plus 8 in Chablis), each with its own independent PDO designation. Chambertin is not a sub-category of Gevrey-Chambertin; it is its own AOP.
- **~640 Premier Cru** *climats* are designated within village AOPs, each legally named and bounded.
- The hierarchy encodes centuries of observation and is maintained by INAO decree; changes require legislative process.

---

## Italy — DOC/DOCG

Italy's Denominazione di Origine system was established in 1963 (Presidential Decree 930/1963), extensively reformed in 1992 and again by the 2009 EU Wine Law.

### Hierarchy
| Level | Full Name | Notes |
|---|---|---|
| Vino | Vino (generic) | No geography, no variety claim |
| IGT | Indicazione Geografica Tipica | Geographic area, flexible rules |
| DOC | Denominazione di Origine Controllata | Controlled designation, government disciplinare |
| DOCG | Denominazione di Origine Controllata e Garantita | Highest tier; mandatory tasting committee approval |

### How DOCG Works
DOCG wines must pass a two-stage quality check: analytical testing (chemistry) and organoleptic assessment by a tasting commission (five-member panel scoring on a 100-point system). Wines that fail must be downgraded to DOC, IGT, or Vino. DOCG bottles carry a government seal on the capsule (the *fascetta* or *contrassegno di Stato*) as a guarantee of origin and quality. There are currently 77 DOCG designations in Italy (as of 2025).

Each DOC/DOCG has a *disciplinare di produzione* — a production rulebook specifying permitted varieties, geographic boundaries, minimum alcohol, maximum yield, aging requirements, and (for DOCG) mandatory sensory parameters.

### The IGT Paradox — Super Tuscans
When the Chianti DOCG was being negotiated in the 1970s and formalized in 1980, it mandated Sangiovese-dominant blends and prohibited the use of Cabernet Sauvignon, Merlot, and other international varieties. Sassicaia (Tenuta San Guido) had been producing a Cabernet Sauvignon/Cabernet Franc blend since 1968. When the DOC rules were tightened, Sassicaia could not claim DOCG status — so it was classified as IGT Toscana, the most flexible and theoretically lowest tier.

The result was a paradox: Sassicaia, by the early 1990s one of Italy's most acclaimed and expensive wines, was legally inferior to Chianti Classico DOCG in the classification hierarchy, while selling for five to ten times the price. Sassicaia was eventually granted its own unique DOC designation in 1994 — Bolgheri Sassicaia DOC — the only Italian DOC to cover a single wine from a single estate.

The Super Tuscan category (Tignanello, Ornellaia, Masseto, and many others) continues to use IGT Toscana because the disciplinare for local appellations does not accommodate their blends. This is the clearest example of appellation law impeding rather than representing quality.

### Key Italian DOCGs to Know
- **Barolo DOCG:** 100% Nebbiolo; minimum 38 months total aging (62 for Riserva), 18 in wood; from 11 communes in the Langhe, Piedmont.
- **Barbaresco DOCG:** 100% Nebbiolo; minimum 26 months total aging (50 for Riserva), 9 in wood; from 4 communes.
- **Brunello di Montalcino DOCG:** 100% Sangiovese Grosso (Brunello); minimum 60 months total aging from January of the harvest year (87 for Riserva), 24 in wood; must age in bottle at least 4 months before release.
- **Chianti Classico DOCG:** Minimum 80% Sangiovese; black rooster seal; Gran Selezione tier requires 30 months aging including minimum 3 months bottle.
- **Amarone della Valpolicella DOCG:** Appassimento-dried grapes; Corvina minimum 45%; minimum 2 years aging (4 for Riserva).
- **Prosecco DOC/DOCG:** Glera grape minimum 85%; Charmat method; Conegliano Valdobbiadene Prosecco Superiore DOCG is the highest tier.

---

## Spain — DO/DOCa

Spain's quality wine system is administered through the Ministerio de Agricultura and autonomous regional bodies.

### Hierarchy
| Level | Full Name | Notes |
|---|---|---|
| Vino de Mesa | Table wine | No geography |
| Vino de la Tierra (VdlT) | Wine of the Land | PGI equivalent; geographic area, flexible |
| DO | Denominación de Origen | PDO equivalent; standard controlled designation |
| DOCa | Denominación de Origen Calificada | Highest tier; stricter requirements |
| Vino de Pago (VP) | Single-Estate Wine | Independent designation for individual estates meeting highest standards |

### DOCa — Only Two in Spain
**Rioja DOCa** (granted 1991): Tempranillo-led blends, plus Garnacha, Graciano, Mazuelo, and white varieties. Strict geographic sourcing, mandatory minimum aging tiers (see below), bottling must occur within the region.

**Priorat DOCa** (granted 2003, upgraded from DO): Garnacha and Cariñena dominant; llicorella soil requirement; maximum yield 20 hl/ha for DO wines (one of the lowest legal maximum yields in the world); minimum alcohol 13.5%.

### Rioja Oak-Aging Classifications
| Tier | Color | Minimum Oak | Minimum Bottle | Total Minimum |
|---|---|---|---|---|
| Joven | Red/White | None required | — | Released young |
| Crianza | Red | 12 months in oak | 6 months | 24 months from harvest |
| Crianza | White/Rosé | 6 months in oak | — | 18 months |
| Reserva | Red | 12 months in oak | 12 months | 36 months |
| Gran Reserva | Red | 24 months in oak | 36 months | 60 months from harvest |
| Gran Reserva | White/Rosé | 6 months in oak | 48 months | 48 months |

*Note:* These are minimum requirements under the DOCa disciplinare; individual bodegas may exceed them. The oak type (American oak, with its coconut/vanilla character, vs. French oak, with finer grain and spice) is not mandated, which has driven Rioja's stylistic evolution in recent decades.

### Rioja's 2017 Classification Reform
In response to producer pressure for Burgundy-style site specificity, Rioja DOCa adopted in 2017 a new internal classification permitting:
- **Viñedo Singular (single vineyard):** Wine from a single named plot; minimum vine age 35 years; maximum yield 20% below DO standard.
- **Municipio (village wine):** Named wine from a single municipality.
- **Zona (sub-zone):** Rioja Alta, Rioja Alavesa, Rioja Oriental (previously Oriental).

This represents a significant philosophical shift — from a production-method-based system to a geography-based hierarchy — which aligns Rioja more closely with French AOC logic.

### Vino de Pago
The Vino de Pago category (introduced in the 2003 Wine Law) creates a pathway for individual estates to gain independent protected status above the DO tier. To qualify, an estate must:
- Have a documented history of producing distinctively characterful wines from a single, geographically defined property
- Have an established, recognized reputation
- Apply for approval from the relevant autonomous community

Current Pagos include Dominio de Valdepusa (Castilla-La Mancha), Dehesa del Carrizal, Guijoso, Florentino, and several others. This is the Spanish equivalent of Burgundy's single-vineyard PDO logic applied to estates rather than plots.

---

## Germany — Prädikat System

Germany's wine classification is structurally different from all other major systems. Rather than classifying geography or quality through winemaking technique, the traditional *Prädikatsweinsystem* classifies grapes by their **ripeness at harvest**, measured on the **Oechsle scale** (a specific gravity measure correlating to sugar concentration).

### Prädikat Levels (in ascending sugar ripeness)
| Prädikat | Minimum Oechsle | Approximate Residual Sugar | Notes |
|---|---|---|---|
| Kabinett | 67–82° Oe (varies by region/variety) | Usually low; often off-dry | Lightest; grapes harvested at normal ripeness |
| Spätlese | 76–90° Oe | Low to medium | "Late harvest" — picked at least 7 days after standard harvest date |
| Auslese | 83–100° Oe | Medium; some botrytis influence | "Selected harvest" — individual bunch selection, some botrytis |
| Beerenauslese (BA) | 110–128° Oe | High; botrytis required | "Berry selection" — individually hand-selected botrytized berries |
| Trockenbeerenauslese (TBA) | 150–154° Oe | Very high | "Dried berry selection" — raisin-like shriveled botrytized berries; extraordinary labor intensity; very rare |
| Eiswein | ≥ 110° Oe (same as BA) | Very high; no botrytis | Grapes frozen solid on vine; pressed frozen; water remains as ice, juice hyper-concentrated |

*Note:* These Oechsle minimums vary slightly by growing region (Anbaugebiet) and authorized grape variety. Mosel minimums are generally slightly lower than Rheingau, reflecting the cooler climate.

**Critical point:** Prädikat designates sugar ripeness at harvest, NOT the finished wine's sweetness. A Kabinett can be fermented to dryness (*trocken*) — it will be low in alcohol and austere. An Auslese can be fermented to near-dryness. The residual sugar in the finished wine is a separate winemaking decision. Traditional German style uses incomplete fermentation (arrested by cold, by SO2, or by the wine's own alcohol reaching yeast tolerance) to leave residual sweetness in balance with high natural acidity. Modern producers increasingly ferment to dry.

### Trocken, Halbtrocken, Feinherb, Lieblich
- **Trocken (dry):** ≤ 9 g/L residual sugar (or ≤ 4 g/L above total acidity in g/L — the latter allows a technically sweet wine to be labeled trocken if acid perfectly balances the sugar perception)
- **Halbtrocken (off-dry):** 9–18 g/L residual sugar
- **Feinherb:** Unofficial category; typically 9–18 g/L; used by producers who find "halbtrocken" commercially limiting
- **Lieblich (medium-sweet):** 18–45 g/L
- **Süss (sweet):** > 45 g/L

### VDP — Verband Deutscher Prädikatsweingüter (Private Classification)
The VDP is a private association of approximately 200 elite German producers who impose stricter requirements than the legal minimum. The VDP classification parallels Burgundy's geography-based logic:

| VDP Level | Equivalent | Requirements |
|---|---|---|
| Gutswein | Regional wine | Estate-level wine from the member's vineyards in a single Anbaugebiet |
| Ortswein | Village wine | From a single village (Gemeinde) |
| Erste Lage | Premier Cru equivalent | From a classified top-tier vineyard; dry (trocken) for whites; strict yield limits |
| Grosse Lage | Grand Cru equivalent | From the very finest classified vineyards; for dry wines labeled Grosses Gewächs (GG); for traditionally sweet styles labeled at appropriate Prädikat |

VDP membership requires application, compliance inspection, and peer review. The classification is revised periodically as viticultural knowledge evolves — a key distinction from the 1855 Bordeaux Classification, which has changed only twice in 170 years. The VDP eagle logo on the capsule signals membership.

### Germany's 13 Anbaugebiete (Quality Wine Regions)
Mosel, Rheingau, Nahe, Rheinhessen, Pfalz, Ahr, Baden, Württemberg, Franken, Mittelrhein, Hessische Bergstrasse, Saale-Unstrut, Sachsen. Each has slightly different Oechsle minimums and traditional varieties. Riesling dominates the most prestigious regions (Mosel, Rheingau, Nahe, Pfalz); Pinot Noir (*Spätburgunder*) is rising in Baden and Ahr.

---

## United States — AVA System

The American Viticultural Area (AVA) system is administered by the Alcohol and Tobacco Tax and Trade Bureau (TTB) under the Federal Alcohol Administration Act. It is deliberately minimalist compared to EU PDO systems.

### What an AVA Is
An AVA is a geographically delineated grape-growing area — defined by geography, climate, soils, history, and/or other distinguishing features — with no prescriptions on:
- Which grape varieties may be grown
- Maximum yields
- Winemaking techniques
- Minimum alcohol
- Aging requirements

An AVA designation on a label means the grapes came from that area. It says nothing about how the wine was made, what it tastes like, or whether it is any good. The TTB reviews petitions for new AVAs based on geographic distinctiveness evidence, but imposes no quality standard.

### Label Rules
| Claim | Requirement |
|---|---|
| Named AVA on label | 85% of grapes from that AVA |
| Named state on label | 75% of grapes from that state |
| Named county on label | 75% of grapes from that county |
| Vintage year | 95% of wine from that vintage (85% for AVA-designated wines) |
| Varietal (e.g., "Cabernet Sauvignon") | 75% of that variety (85% if AVA named on label) |
| "Estate Bottled" | 100% from producer's own vineyards within named AVA; grapes, wine, and bottling all at estate |

**Note:** The 85% AVA rule and 75% varietal rule create a notable flexibility. A "Napa Valley Cabernet Sauvignon" must contain at least 75% Cabernet Sauvignon and at least 85% Napa Valley grapes — but 15% of the grapes can be from anywhere, including far cheaper appellations. High-end producers typically use 100% from the named AVA, but the legal minimum is not.

### Scale of the US AVA System
As of 2025, there are over 270 AVAs in the United States, ranging from the enormous (California AVA: all of California; South Eastern Australia equivalently covers most of a continent) to the microscopic (Cole Ranch AVA in Mendocino County: 24 hectares). The Napa Valley AVA contains 16 sub-AVAs (Oakville, Rutherford, Stags Leap District, Spring Mountain, Howell Mountain, etc.); a wine labeled Oakville must be 85% from Oakville, but there is no Oakville "style mandate."

---

## Australia — GI System

Australia's Geographic Indication (GI) system is administered by the Australian Wine and Brandy Corporation and mapped in the Australian Geographical Indications Register.

### Hierarchy
| Level | Example | Notes |
|---|---|---|
| Country of origin | "Product of Australia" | All wine qualifies |
| State or Territory | "South Australia" | 85% from that state |
| Super Zone | "South Eastern Australia" | Covers SA, VIC, NSW, QLD, ACT — used for commercial blends |
| Zone | "Barossa" (zone containing Barossa Valley and Eden Valley) | 85% from zone |
| Region | "Barossa Valley" | 85% from that region |
| Sub-Region | "Lyndoch" (proposed/emerging) | 85% from sub-region |

**No variety or style mandates:** Australian GI is pure geography. A Barossa Valley label can contain any grape variety, produced in any style. This gives Australian producers maximum flexibility but offers consumers less guidance than an EU PDO label about what to expect in the glass.

**The "South Eastern Australia" Zone:** This enormous super-zone covers approximately 95% of Australia's wine production. It is used extensively on commercial-tier wines blended from grapes grown across multiple states — a Penfolds Bin 28 at entry level, for example, may carry SEA designation. This allows large producers to blend across vast geographic areas for consistency across vintages.

---

## Classification Systems — Quality Beyond Geography

### 1855 Bordeaux Classification
**Context:** Commissioned by Napoleon III for the Paris Universal Exhibition of 1855. Wine brokers (*courtiers*) ranked 61 red châteaux of the Médoc (plus Château Haut-Brion from Graves) and 27 Sauternes/Barsac châteaux by their market prices — themselves a reflection of accumulated reputation and terroir quality.

**Structure (red):** First Growth (*Premier Cru Classé*) — Châteaux Lafite Rothschild, Margaux, Latour, Haut-Brion, and (since 1973) Mouton Rothschild. Second through Fifth Growth (Second: 14 châteaux, Third: 14, Fourth: 10, Fifth: 18).

**Changes since 1855:**
- 1973: Mouton Rothschild promoted from Second to First Growth (lobbied for by Baron Philippe de Rothschild; the only promotion in 118 years).
- 2012 and 2022: The Saint-Émilion Grand Cru classification (a separate, revised-periodically system) controversially reclassified Château Angélus and Château Pavie to Premier Grand Cru Classé A in 2012, then demoted 14 châteaux in 2022 (leading to legal challenges and the temporary suspension and reinstatement of the 2022 list).

**Note:** The 1855 Classification does not cover Saint-Émilion, Pomerol (which has no official classification), or most of Graves (only Haut-Brion is included). Pomerol's Pétrus, arguably the most expensive wine in Bordeaux, appears in no official classification whatsoever.

### Burgundy Grand Cru and Premier Cru
Burgundy's classification is encoded in law through INAO-recognized AOC designations for each vineyard. There is no separate "classification document" — the hierarchy is expressed through the appellation system itself.

- **Grand Cru:** 33 Grand Cru AOPs on the Côte d'Or (e.g., Chambertin, Musigny, Montrachet, Corton), plus 8 in Chablis (including Clos, Valmur, Vaudésir). Each is a legal PDO in its own right. Combined total: approximately 560 hectares of Grand Cru in the Côte d'Or — roughly 2% of all Burgundy vineyard area.
- **Premier Cru:** Approximately 640 individually named *climats* designated Premier Cru within village AOPs. Label format: [Village] Premier Cru [Climat], e.g., "Gevrey-Chambertin Les Cazetiers Premier Cru."
- **Village:** Wines from within a commune's designated vineyard area but not from Premier or Grand Cru plots.
- **Regional:** Bourgogne AOP and sub-regional designations (Côte de Nuits-Villages, etc.).

Unlike Bordeaux's château-based classification, Burgundy's system classifies land, not producers. The same Grand Cru plot (Clos de Vougeot: 50 hectares, ~80 owners) may produce wines of wildly varying quality depending on the producer, age of vines, and winemaking philosophy.

### German VDP Grosse Lage
As described in the Germany section above, the VDP's Grosse Lage (Grand Cru equivalent) list is privately maintained and periodically revised — making it uniquely adaptive compared to static national classification systems. The most recent revision expanded the Grosse Lage list in Mosel, Nahe, and Rheinhessen to recognize emerging top sites.

---

## What Labels Must vs. May Say

### EU Mandatory Elements (all PDO and PGI wines)
- Appellation name (PDO/PGI designation)
- Alcohol content (as % by volume, accurate to ±0.5%)
- Net volume
- Bottler's name and address (or EU importer for non-EU wines)
- Country of origin
- Lot number
- Allergen statements (sulphites: "contains sulphites" required if SO2 > 10 mg/L)
- *For sparkling wines:* dosage category (Brut Nature, Extra Brut, Brut, Extra Dry, Dry, Demi-Sec, Doux)

### EU Optional but Regulated Terms
- **Vintage year:** Permitted if 85% of wine is from that year (PDO wines)
- **Grape variety:** Permitted if 85% of the wine is from that variety (for PDO wines); must be from EU-approved list of "recommended" or "authorized" varieties for the region
- **"Reserve" / "Riserva" / "Reserva":** Regulated term in EU — must meet specific aging requirements defined in the appellation's disciplinare; cannot be used freely
- **"Château," "Domaine," "Estate," "Mas," "Quinta":** Traditional terms; use regulated; must reflect actual ownership/farming of the vineyard
- **"Old Vines" / "Vieilles Vignes":** Not EU-regulated at the PDO level; any producer can use it; some national/appellation rules apply (e.g., Rioja's Viñedo Singular requires minimum 35-year vines)
- **"Natural wine":** Not legally defined in the EU or USA; no official certification system; used informally with no enforceable meaning

### US Mandatory Elements (TTB COLA — Certificate of Label Approval)
- Brand name
- Class and type designation (e.g., "Red Table Wine," "Cabernet Sauvignon")
- Alcohol content (tolerance ±1.5% for table wines 7–14%; ±1% for wines 14–24%)
- Net contents
- Name and address of bottler or importer
- Country of origin
- Sulfite statement ("Contains Sulfites" if SO2 > 10 ppm)

### Australia Mandatory Elements
- Product of Australia
- Volume
- Alcohol
- Standard drink count (unique to Australia)
- Preservative numbers (e.g., "Preservative (220)" for sulphur dioxide) — chemical code rather than allergen language
- Name and address of bottler/packer