EFOW's position paper on food labelling
No labelling of ingredients and calories for alcohol Labelling ingredients in wine is extremely complicated since the composition of the product changes from one year to the other: the values of some components vary based on the production area, of the climatic conditions, the variety of grapes and their phytosanitary situation, as well as of the aging of the wine in the barrel and the bottle. Moreover, a substantial transformation of the raw materials takes place during the fermentation process in the production of wine, i.e. there is no simple and direct relationship between the initial ingredients and the contents of the finished product. Therefore, full ingredient listing for wines would be largely meaningless to the consumer.
EFOW's position paper on the reform of the quality policy
I. Management of the production potential: the organisations in charge of the GI should manage the production in order to safeguard and promote the products of quality In its Communication, the European Commission highlights that the PDO and PGI products insist to have the tools to control their sector, which really allows the rise of the production in terms of image, prestige and reliability, with consequences on the rise of the remuneration. The subject of the management of the production is fundamental for the wine sector, particularly in view of the forthcoming liberalizations, tabled in the recent wine CMO.