Article 13. Manufacturing of wines under the Designation of Origin "Málaga".

When manufacturing wines under the Designation of Origin "Málaga" the following products shall be used:

1. Liqueur wines: When manufacturing these wines, the following products shall be used:

1.1 Wine: Wine shall be dry, medium dry or abocado [wine containing a mixture of dry and sweet wine], medium sweet or sweet. Sweet wine comes from must of quite ripe or expose to the sun grapes to obtain musts of up to 28ºBe, just using mostos de yema [bud must], which fermentation is really slow and incomplete.

Within the sweet wine group we can find:

a) "Vino maestro": Is the wine coming from a very incomplete fermentation, because before the fermentation starts the must is mixed to increase its alcohol content with 8% wine alcohol. With this method, fermentation is very slow and it stops when alcohol content is of 15-16% vol., remaining more than 100 gr/l of not fermented sugar.

b) "Vino tierno": Is the partially fermented wine coming from grapes expose to the sun for a long time which gives rise to musts with a total sugar content over 350 gr/l.; must on its own is able to initiate an alcoholic fermentation and wine increases its alcohol content adding wine alcohol.

c) Vino dulce natural (Natural sweet wine): Is the wine obtained from musts coming from the "Pedro Ximén" and/or "Moscatel" varieties with a initial natural minimum sugar content of 212 gr/l, and with an alcoholic strength of 7%vol., coming from the fermentation of those musts and manufactured according to the dispositions mentioned in the Council Regulation (EC) No 1493/1999, annex VI, L, 5.

1.2 When manufacturing liqueur wines also the following products shall be used:

-Arrope: Is the grape must concentrated to 1/3 of the initial volume, obtained by using direct heat or bain marie and used to get the characteristic colour of "Málaga" liqueur wines. If the arrope is also concentrated up to 50% of its volume, it is called pantomima.

-Vino borracho: Is the mixture of wine and wine alcohol in equal parts used to increase wine alcohol content; wine intervening in the vino borracho should be the same type as the wine to mix in order to increase the alcohol content.

Thus, when manufacturing these liqueur wines, the following shall be added:
Concentrated grape must, rectified concentrated grape must, grape must in fermentation from overripened in the plant or expose to the sun grapes and must arrested by the addition of alcohol. Concentrated must and must in fermentation using expose to sun or ripened in the plant grapes of the "Pedro Ximén" variety shall come from that grape variety from the area Montilla-Moriles as it is mentioned in the Council Regulation (EC) No 1493/1999.

2. Naturally sweet wine:

Manufacture of this wine shall be done with overripened grapes from the "Pedro Ximén" or "Moscatel" varieties. Wine is obtained, according to loyal and steady local costums, and comes from musts with a initial natural richness of more than 300 gr/l of sugar, that means, with no artificial increment of its alcoholic strength and with the total amount of alcohol coming from fermentation. The minimum alcoholic strength by volume will be of 13% vol.