On September 11, 2024, the European Commission issued document C/2024/5456 approving the revision of the product specification standards for the wine industry. The contents are as follows:

(1) The minimum total acidity decreases from 4.5 to 4 grams of tartaric acid per litre, for all the wine types;

(2) The maximum volatile acidity increases: from 0,70 to 0,80 grams of acetic acid per litre for young red wines; from 1,00 to 1,20 grams of acetic acid per litre for aged red wines (Barrica and Garda); and from 1,00 to 1,08 grams of acetic acid per litre for aged white wines;

(3) The maximum limit for sulphur increases: from 120 to 150 milligrams per litre for young red wines and from 140 to 150 milligrams per litre for aged red wines (Barrica and Garda); from 120 to 200 milligrams per litre for rosé wines; and from 160 to 200 milligrams per litre for all white wines, both young and aged (Barrica and Garda).