Chapter III. Manufacture

Article 10. Manufacturing area.

Manufacturing area for Designations of Origin shall be the same as the production area.

Article 11. Handling.

Techniques used for handling grapes, must and wine, in fermentation control and in manufacture and preservation processes shall tend towards obtaining the best quality products, maintaining the traditional features of the wines protected by the Designations of Origin.

Article 12. Must and wine production.

1. Suitable pressures will be applied to obtain must and to separate it from grape marcs. Output shall not exceed 70 litres of wine per every 100 kg grape harvest.

2. Wine litre limit per every 100 kg of grape harvest shall be exceptionally modified in some wine years by the Control Board on its own initiative or at the request of wine manufacturers, always prior to grape harvesting and carrying out the relevant assessments and verifications. Any modification shall not exceed 74 litres.

 

[Extract of the New Regulation for the Control Board for Designation of Origin "Málaga"and "Sierras de Málaga"]