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The new Act on Viniculture and Wine Production (No. 321/2004 Coll.), which came into force on 28 May 2004, alters certain duties concerning half-fermented wine and its releasing into circulation.

Firstly, not all wine musts in fermentation can be labelled as “half-fermented wine”. As this specific beverage favourite and known only in the Czech Republic, except few exceptions, has become a national speciality, only grape must in fermentation which is extracted from grapes harvested and processed in the Czech Republic can be labelled in this way. If this beverage is produced from grapes exported from abroad, it can be marketed under name “grape must in fermentation”.

The Wine Act still defines half-fermented wine (respective “grape must in fermentation”) as a product obtained by fermentation of grape must with actual alcoholic strength over 1% volume and lower than 3/5 of total alcohol strength.

Unlike previous years, half-fermented wine can be sold from 1 August, whereas up to now winemakers had to wait until the latter part of the month (15 August). Half-fermented wine can be sold till 30 November.

Another change that should contribute to better knowledgeability of consumers and easier traceability of the origin of marketed half-fermented wine is the duty of sellers to inform about by whom the product was manufactured. The Czech Agriculture and Food Inspection Authority (CAFIA) believes that this obligation would increase the pressure on dishonest half-fermented wine vendors who, in previous years, often mislead consumers by vending non-quality imitations.

CAFIA believes that Czech and Moravian winemakers are more and more aware of the value of the good name and that they will care that non-quality beverage passed off as half-fermented wine are not sold under their name. However, CAFIA will keep inspecting persons vending and producing half-fermented wine.

The full wording of the Act No. 321/2004 Coll., on Viniculture and Wine Production is available on CAFIA website www.szpi.gov.cz (Czech version only).