HS: 2204.21.40; 2204.21.50
Regulations relating to the composition, production and labeling of wine and spirits intended for sale in the Republic of South Africa
Define the requirements for Méthode Cap Classique sparkling wine. Amend the definition of cider to allow that 25 % of the composition may also be grape juice or an alcoholic fruit beverage derived solely from grape juice. In line with international trends for lower alcohol products, provision will be made for lower alcohol spirit categories. This will simultaneously address the proliferation of spirit based products under the Spirit Aperitif category being passed off as spirit classes (like a brandy or a rum) that has been misleading and confusing to the consumer. Provision will be made for Absinthe, 100% Agave and Spiced Rum as a class of spirit. The definition of Gin will be aligned with the international definition. Guidelines for the use of terms like lower in alcohol low or very low in alcohol, extra light, ultra light, extra lite, ultra lite or the like will be established. Table 1 of the Regulations will be amended by the addition of several grape varieties allowed for the production of wine. The descriptors "VS", "VSOP", "XO" and "XXO" for potstill and vintage brandy will be defined to address misleading use there-of. Update the list of allowed additives under Table 6 of the regulations. Limit use of Mezcal.