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Regulations

Art. 1. ORGANIZATION
The International EURASIA WINE & SPIRITS COMPETITION’ 2018 shall be organized by the INDEPENDENT WINE CLUB (Russia) together with the PPE S.R.L. (POLIPROJECT EXHIBITIONS, Moldova).
This contest will be organized in compliance with the Rules of the International wine contests developed by O.I.V.; the wine samples will be assessed by an International jury whose members are recognized by their experience and professionalism.

Art. 2. ACCEPTANCE OF THE SAMPLES
The International EURASIA WINE & SPIRITS COMPETITION’ 2018 is open to all categories and types of wines and spirits, as defined in the “International Code of Oenological Practices”, which were produced in compliance with the legislation of the country of origin. Other special wines or grape-based products, must or wine, as well as spirituous beverages of viti-vinicultural origin will be admitted in the contest.
The wines and other viti-vinicultural products presented to the jury will be grouped in categories, according to the O.I.V. regulation, being presented in ANNEX I.
Each wine sample or each viti-vinicultural product sample submitted to the contest will consist of 4 bottles of 0,75 liters each (in certain cases 0,5 and 1 liters bottles will also be accepted). The bottles must have a single use cork and must be personalized with their original or technical label, complying with the legislation of the country of origin.

Art. 3. METHOD OF ENLISTING
Each wine or viti-vinicultural product shall be accompanied by a wine registration form, which will contain at least the following information:
•the exact name of the product in compliance with the legislation of the country of origin;
•the category of the product in accordance with Annex 1;
•vintage (if applicable);
•grape variety or varieties (indicating the percentage in which they appear in the wine);
•the maturation of the wine in contact with wood (if applicable);
•the available commercial quantity of wine corresponding to the sample submitted to the contest.
•This volume must be available in a minimum quantity of 1000 liters. In certain cases, when the production of a certain wine is extremely limited (wines of botrytis grapes, ice wines, wine collection wines etc.) such volumes may be of not less than 100 liters;
•technical data,
•the authorized person’s name and signature.

Each participant must submit to the organizers the registration form for the registered samples, accompanied by the proof of payment of the registration fee.
The forms will be submitted to phone / fax: +37322/ 22-20-70, 88-58-30 or by mail: info@poliproject.md, 41/1, block “C”, of. 2, M. Eminescu str. MD-2012, Chisinau, Moldova – PPE S.R.L. (Poliproject Exhibitions).

This registration form must be enclosed in the same box as the wine sample bottles.
The wine registration form models may be downloaded from website: www.eawsc.com

Art. 4. DELIVERY OF THE SAMPLES
The samples may be delivered personally or by mail.
The samples will be send only after coordinating the details with the Organizers.
The reception of the samples shall be done alongside the registration form and the proof of payment of the registration fee. The wine samples received without registration, according to Art. 3 or which do not meet the registration criteria, according to Art.3, shall not be returned and shall remain in the Organizers’ possession. The wines accepted for the contest shall also remain in the organizers’ possession.

Art. 5. SORTING AND CLASSIFICATION
The checking and registration of the samples shall be done by the organizers, based on the registration forms and technical data. The organizers guarantee the storage of the samples in temperature conditions ensuring a good preservation.
Based on the registration forms and on the technical data, the samples will be classified into categories according to Annex I; their order of presentation in the contest will be established in the decreasing order of vintage and in order of their sugar concentration.

Category of samples:

Category №1.
Still white wines
blended wines, varietals wines, high quality (aged and collection wines).
Category №2.
Still rose and red wines
blended wines, varietals wines, high quality (aged and collection wines).
Category №3.
Sparkling white, rose and red wines
carbonated wines, pearly (fizzy) wines, sparkling wines – natural and classical technology.
Category № 4.
Fortified and aromatized wines
wines from non-aromatic varieties, wines from aromatic varieties, aromatized wines.
Category № 5.
Spirits
 brandy, divin type cognac, vodka, balsam, liqueur, etc.

Each sample should be accompanied with Sample Attestation Report and Certificate of Conformity.
An individual Registration card (download) is filled-in for each sample.

Art. 6. THE JURY
Each wine tasting jury consists of seven (7) members, of which at least four (4) will represent foreign countries, and the other three (3) will represent the organizing country, or of five (5) members, of which at least three (3) must represent foreign countries, and the two (2) will represent the organizing country. Each jury will activate under the authority of a president belonging, in principle, to the organizing country. Each jury must avail itself of a secretary.

The members of the jury will have to keep quiet and not make gestures or explicit mimic of their personal impressions during the wine tasting process.
After marking the wine, each member of the jury must sign his/her assessment sheet. All the wine tasting assessment sheets must be signed by the president of the jury.

The jury activates under the authority of a Presidium made up of three (3) members:
•a President
•an Oenological Counselor
•a Legal Counselor

The presidium organizes the repartition of the phases per panels of judges. It also bears the task of supervising all of the preparation of the phases, of judging and communication of the results, especially ensuring the absolute anonymity of the samples until the end of the wine tasting.

The presidium may decide upon a new tasting of a sample if:
•the president of the jury requests it;
•the majority of the members of the jury request it;
•there are high differences between the marks of the members of the jury.

The members of the presidium will not take part in the assessment process.
O.I.V. delegates an observing expert for the entire period of the Contest. This expert may participate in the works of the various juries if he considers appropriate.
The hall where the samples are being judged must be isolated, illuminated and well aerated. The access of any person who is not involved in organization of the wine tasting will be formally prohibited. Smoking and use of mobile telephones in the hall will also be prohibited.

Art. 7. PRIZERS
The wine samples which receive upon tasting the following marks will be granted distinctions:


GREAT GOLD MEDAL
over 92 points
GOLD MEDAL
86 - 91,99 points
SILVER MEDAL
82 - 85,99 points
BRONZE MEDAL 
80 - 81,99 points
   
The number of distinctions (medals) must not exceed 30 % of the total number of samples admitted to the contest, according to the O.I.V. regulation.
The winners of Competition have the right placement on the label of the product's logo received awards.

Art. 8. DELIVERY OF PRIZES
The awarded samples will be announced at the end of the contest. Subsequently, each winner will be announced by a letter, specifying the nature of the prize and the exact identity of the sample, according to the information supplied in the wine registration form and in the registration form.
As winning proof, diplomas and medals will be awarded winners of EURASIA WINE & SPIRITS COMPETITION’ 2018.
The organizers reserve the right to mention in any situation (printed press, radio, TV, Internet, presentation catalogues) the results of the contest, the names and data regarding the participants’ identity.

Art. 9. LEGAL AND CONTRACTUAL PROVISIONS
The winners, who wish to reproduce the sigil or medal of the Contest on the label or in any other context, must expressly request the use of such right, an agreement being concluded for such purpose with organizers.
The falsification of the sigil, its reproduction and use without the Organizers’ prior consent is strictly forbidden and will be punished according to law. The false declaration regarding the minimal limits of the available wine volume corresponding to the samples registered in the Contest, as in art. 3, is punished according to the legislation, at the organizers’ call.
The presidium has the right to request additional laboratory analyses of the samples registered in the contest. The participant will be directly liable for all the information and date comprised in the sample registration form. The presidium may verify the validity of such information, especially regarding the validity of the information of the product marked as control sample remaining at the organizers’ disposal.
All the complaints and claims regarding the organization, performance, prize awarding will be addressed to the organizers for amiable settlement. If this is not possible, their settlement will be referred to the competent courts of law.


ANNEX 1
CLASSIFICATION OF SAMPLES IN DIFFERENT CATEGORIES

CATEGORY I – WHITE WINES OF NON-AROMATIC GRAPE VARIETIES
Group A – Still wines (*)
These wines may have carbon dioxide overpressure under 0.5 bar at 20 °C.

Sub-group of wines containing not more than 4 g/L of sugar
I-A-1

Sub-group of wines containing between 4.1 g/L to 12 g/L of sugar
I-A-2

Sub-group of wines containing between 12.1 g/L to 45 g/L of sugar
I-A-3

Sub-group of wines containing more than 45 g/L of sugar
I-A-4
Group B – Pearl wines
These wines may have a carbon dioxide overpressure from 0.5 to 2.5 bar at 20 °C.

Sub-group of wines containing not more than 4 g/L of sugar
I-B-5

Sub-group of wine containing more than 4 g/L of sugar
I-B-6
Group C – Sparkling wines
These wines may have a carbon dioxide overpressure above 2.5 bar at 20 °C

Sub-group of sparkling wines containing not more than 12 g/L of sugar with a tolerance of +3 g/L
I-C-7

Sub-group of sparkling wines containing between 12.1 g/L to 32 g/L of sugar with a tolerance of +3 g/L
I-C-8

Sub-group of sparkling wines containing between 32.1 g/L to 50 g/L of sugar
I-C-9

Sub-group of sparkling wines containing more than 50 g/L of sugar
I-C-10

CATEGORY II – ROSÉ WINES
Group A – Still wines (*)
These wines may have carbon dioxide overpressure under 0.5 bar at 20 °C.

Sub-group of wine containing not more than 4 g/L of sugar
II-A-11

Sub-group of wine containing between 4.1 g/L to 12 g/L of sugar
II-A-12

Sub-group of wine containing between 12.1 g/L to 45 g/L of sugar
II-A-13

Sub-group of wine containing more than 45 g/L of sugar
II-A-14
Group B – Pearl wines
These wines may have a carbon dioxide overpressure from 0.5 to 2.5 bar at 20 °C.

Sub-group of wines containing not more than 4 g/L of sugar
II-B-15

Sub-group of wine containing more than 4 g/L of sugar
II-B-16
Group C – Sparkling wine.
These wines may have a carbon dioxide overpressure above 2.5 bar at 20 °C

Sub-group of sparkling wines containing not more than 12 g/L of sugar with a tolerance of +3 g/L
II-C-17

Sub-group of sparkling wines containing between 12.1 g/L to 32 g/L of sugar with a tolerance of +3 g/L
II-C-18

Sub-group of sparkling wines containing between 32.1 g/L to 50 g/L of sugar
II-C-19

Sub-group of sparkling wines containing more than 50 g/L of sugar
II-C-20

CATEGORY III – RED WINES
Group A – Still wines (*)
These wines may have carbon dioxide overpressure under 0.5 bar at 20 °C.

Sub-group of wines containing not more than 4 g/L of sugar
III-A-21

Sub-group of wines containing more than 4 g/L of sugar
III-A-22
Group B – Pearl wines
These wines may have carbon dioxide overpressure from 0.5 to 2.5 bar at 20 °C.

Sub-group of wines containing not more than 4 g/L of sugar
III-B-23

Sub-group of wine containing more than 4 g/L of sugar
III-B-24
Group C – Sparkling wines
These wines may have a carbon dioxide pressure above 2.5 bar at 20 °C

III-C-25

CATEGORY IV – WINES OF AROMATIC GRAPE VARIETIES
Group A – Still wines (*)
These wines may have carbon dioxide overpressure under 0.5 bar at 20 °C.

Sub-group of wines containing not more than 4 g/L of sugar
IV-A-26

Sub-group of wines containing from 4.1 g/L to 12 g/L of sugar
IV-A-27

Sub-group of wine containing from 12.1 g/L to 45 g/L of sugar
IV-A-28

Sub-group of wines containing more than 45 g/L of sugar
IV-A-29
Group B – Pearl wines
These wines may have a carbon dioxide overpressure from 0.5 to 2.5 bar at 20 °C.

Sub-group of wines containing not more than 4 g/L of sugar
IV-B-30

Sub-group of wines containing more than 4 g/L of sugar
IV-B-31
Group C – Sparkling wines.
These wines may have a carbon dioxide overpressure above 2.5 bar at 20 °C

Sub-group of sparkling wines containing not more than 12 g/L of sugar with a tolerance of +3 g/L
IV-C-32

Sub-group of sparkling wines containing between 12.1 g/L to 32 g/L of sugar with a tolerance of +3 g/L
IV-C-33

Sub-group of sparkling wines containing between 32.1 g/L to 50 g/L of sugar
IV-C-34

Sub-group of sparkling wines containing more than 50 g/L of sugar
IV-C-35

CATEGORY V – WINES UNDER A FILM OF YEAST
Group A - wines containing not more than 4 g/L of sugar

Sub-group of wines with alcoholic content not more than 15 %
V-A-36

Sub-group of wines with alcoholic content above 15 %
V-A-37
Group B – wines containing from 4.1 to 20 g/L of sugar

Sub-group of wines with alcoholic content not more than 15 %
V-B-38

Sub-group of wines with alcoholic content above 15 %
V-B-39
Group C – wines containing more than 20 g/L of sugar

Sub-group of wines with alcoholic content not more than 15 %
V-C-40

Sub-group of wines with alcoholic content above 15 %
V-C-41

CATEGORY VI - NATURALLY SWEET WINE
(Ex. Late harvest, botrytised wine, ice wine…)
Group A - Non aromatic grape varieties
VI-A-42
Group B – Aromatic grape varieties
VI-B-43

CATEGORY VII – LIQUEUR WINE
Group A - Non aromatic grape varieties (Ex: Porto, Marsala, Madera, Mistelles, Tokay Aszu....)

Sub-group of liqueur wines containing not more than 6 g/L of sugar
VII-A-44

Sub-group of liqueur wines containing between 6.1 to 40 g/L of sugar


With an alcoholic content not more than or equal to 18 %
VII-A-45

With an alcoholic content above 18 %
VII-A-46

Sub-group of liqueur wines containing between 40,1 to 80 g/L of sugar


With an alcoholic content not more than or equal to 18 %
VII-A-47

With an alcoholic content above 18 %
VII-A-48

Sub-group of liqueur wines containing more than 80 g/L of sugar


With an alcoholic content not more than or equal to 18 %
VII-A-49

With an alcoholic content above 18 %
VII-A-50
Groupe B – Aromatic grape varieties (Ex. Muscats…)
VII-B-51
Group C – Liqueur wines under a film of yeast (Ex. Jerez, Fino, Montilla-Morilles)
VII-C-52

CATEGORY VIII - MISTELLES
MistellesVIII-A-53

CATEGORY IX – SPIRITUOUS BEVERAGES OF VITIVINICULTURAL ORIGIN
Group A – wine spirits
IX-A-54
Group B – Brandy/Weinbrand
IX-B-55
Group C – grape spirits
IX-C-56
Group D – raisin spirits
IX-D-57
Group E – grape marc spirits
IX-E-58
Group F – wine lees spirits
IX-F-59

(*) EXEMPTION
Wines which are used to be presented with gas overpressure above 0.5 bar and not above 1 bar can be classified in
Group A – Still wines, provided that these wines are tasted after other still wines.

REMARK: If in the sub-groups there are only a few samples, these samples can be included in another sub-group.
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