Without detriment to the next paragraph, protected wines shall comply with the following general characteristics:
- The minimum alcohol by volume should be 9%.
- Minimum total acidity content expressed as tartaric acid will be minimum 4.5 grams/litre.
- The maximum volatile acidity, expressed as acetic acid will be 0.8 grams/litre.
- The chart below shows the maximum limits of the sulphur dioxide content which cannot be exceeded:
|Type||Maximum Total Sulphur Dioxide (gr./l.)|
|<5gr./l. sugar content||>=5gr./l. sugar content|
Depending on the winemaking process, each wine shall have an appropriate colour, clarity, aroma and taste. These characteristics are defined in the Quality Manual.