CHAPTER IV. VINIFICATION AND AGEING

Article 14. Vinification and ageing.

1. The area for vinification and ageing of wines under the Designation of Origin "Málaga" and "Sierras de Málaga" will be the same as the one within the municipalities described in article 4.

2. Vinification and ageing of wines shall be done in oak barrils with a maximum capacity of 1000 litres, and with a treatment given to wood in order to make it suitable to receive wine.

3. Protected wines will age by the static system of vintages. Wines under the Designation of Origin "Málaga" shall age by the dynamic system of "criaderas y soleras" [It consists of mixing wines of different wine-years. Barrils are aligned in 4 heights. The row closer to the floor is called solera -suelo means floor- and contains older wine. From this row a portion of wine is taken for consumption, and it is replaced for the same wine quantity from the barrils of the second raw or first criadera, and so on]

4. Ageing period shall be the necessary to obtain the specific analytic and organoleptic characteristics.

CHAPTER V. FEATURES OF WINES UNDER THE DESIGNATION OF ORIGIN "MÁLAGA".

Article 15. Types of wine.

1. Wines under the Designation of Origin "Málaga" shall be classified into:

a) Liqueur wines and, among them, Natural Sweet Wines.

b) Naturally sweet wines.

When manufacturing the wine with, at least, 85% of grapes of a specific variety (deducing the amount of products used for sweetening) shall be possible to use the name of that specific variety.

2. Liqueur wines:

Liqueur wines are wines obtained from the varieties "Pedro Ximén" y/o "Moscatel" according to loyal and steady local customs, and when wine alcohol has been added and having
an actual alcoholic strength by volume of not less than 15 % vol. and not more than 22 % vol.;
and an overall alcoholic strength by volume of not less than 17,5 % vol., except for certain dry liqueur wines, for which a minimum of 15% vol. will be allowed.

When manufacturing these wines, concentrated musts and dry wine from the varieties "Doradilla", "Lairen" and "Romé" shall be used, provided that, as a whole, they do not represent more than the 30% of the total final product.

When manufacturing sweet liqueur wines, sweet wine (characteristics described in article 13) will participate more than a 50% in their content. In the same way, they will have, at least 4% vol. of naturally acquired fermentation alcohol.

3. Natural sweet wine: Is the wine obtained with the method described in article 13. 1.1.c).

4. Naturally sweet wine: Is the wine obtained with the method described in article 13.2.

Article 16. Designation of protected wines.

1. All protected wines shall undergo an ageing period and shall be designed:
Designation and average ageing period.

Málaga, from 6 to 24 months
Málaga Noble, from 2 to 3 years.
Málaga Añejo, from 3 to 5 years.
Málaga Trasañejo, over 5 years.

In spite of the above-mentioned, white wines varieties "Pedro Ximén" and/or "Moscatel", manufactured with no addition of arrope, shall go directly to the consumer without undergoing any vinification or ageing processes, and will be designed as "Málaga Pálido"

2. Attending to their sugar content, protected wines shall be designated:

Protected wines shall be sweet (when sugar content is over 45 g/l), medium sweet (when sugar content is between 12 and 45 g/l), medium dry (when sugar content is between 4 and 12 g/l) and dry (when sugar content is under 4 g/l).

3. Traditional designations, also applicable to wines protected by the Designation of Origin "Málaga" besides the ones mentioned before, and some other that define the product characteristics, are the following:

"Lágrima": When manufacturing this wine, only the must obtained with no mechanical pressure, once the grape has been treaded is used. These wines, after an ageing period of more than 2 years could be designed Lacrimae Christi.

"Pajarete": Is the liqueur wine, or natural sweet wine with a total sugar content of between 45 g/l and 140 g/l, manufactured with no addition of arrope, aged and of dark amber colour

-By the variety used:

"Pedro Ximén or Pedro Ximénez": Wines coming from the variety of grape that gives them their name.

"Moscatel": Wines coming from the variety of grape that gives them their name.

By their colour:

"Dorado or Golden": Aged liqueur wine, manufactured with no addition of arrope, natural sweet or naturally sweet.

"Rojo dorado or Rot Gold": Aged liqueur wine, obtained with up to 5% vol. arrope addition.

"Oscuro or Brown": Aged liqueur wine, obtained with up to 5% to 10% vol. arrope addition.

"Color": Aged liqueur wine, obtained with between 10 and 15% vol. arrope addition.

"Negro or Dunkel": Aged liqueur wine, obtained with more than 15% vol. arrope addition.

By their sugar content:

"Dulce Crema or Cream": Aged liqueur wine or natural sweet wine with more than 100 g/l and less than 140 g/l sugar content, and of amber to dark amber colour.

"Dry Pale or Pale Dry": Liqueur wine manufactured with no arrope addition. Natural sweet wine or naturally sweet wine with a total sugar content under 45 g/l.

"Pale Cream": Liqueur wine, manufactured with no arrope addition. Natural sweet wine or naturally sweet wine with a total sugar content over 45 g/l.

"Sweet": Aged liqueur wine or natural sweet wine with a total sugar content over 14º g/l, and of amber to black colour.

4. Wines obtained with the method described in article 13, are designated "Vino Maestro" and "Vino Tierno".