Guidance: Wine production

When making wine you are required to complete product declarations to maintain a record of annual production.

You also need to be aware of enrichment levels, sulphur dioxide limits and sweetening wine.

Each year producers complete Production Declarations (WSB21) to maintain a record of annual production. 

Production declarations should be submitted by the January deadline each year.

If grapes, juice, must or wines are moved for vinification, a Commercial Accompanying Document (CAD) may be required. This requirement is dependent on the distance between the vineyard and the winery. Instructions can be found on the WSB15 form. 

Wines may be marketed as English (Welsh) Quality Wine (Protected Designation of Origin) or English (Welsh) Regional Wine (Protected Geographical Indication) if they meet analytical and tasting criteria and the verification checks of the producer’s winery records by the Wine Standards Inspectors are satisfactory.

Sussex Quality Wine Scheme (QWS) has been given national transitional protection. This means that the term ‘Sussex’ is protected in the UK. Sussex can only be used by producers who successfully certify in the Sussex QWS. Contact your Wine Standards Inspector for more information before use.

Wines may also be sold as Varietal Wine (labelled with vine variety/vintage) only if an application is made to Wine GB.

The enrichment level, also referred to as chaptalization, is the amount of sugar added to grape must. This is done to increase alcohol content prior to fermentation. 

Since Autumn 2009, 3% increase in total alcohol is the allowable enrichment limit. If climatic conditions are unfavourable, an additional 0.5% limit can be applied.

The minimum actual alcohol remains 8.5% volume for wine without geographical designation. In effect the minimum natural alcoholic strength is now 5.5%, unless the additional 0.5% enrichment has been allowed.