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For cellars · VQM 1.0

Vin-Q certification for cellars

Each bottling is certified on its own measurements. Choose how much of the process we follow: the finished wine, the cellar, or vineyard to bottle.

The three levels Talk to us

What your wine receives

Each certified bottling receives four things.

  • A certificate for one bottling

    Each bottling is certified on its own.

  • An online wine record

    Grapes, cellar work and analyses for that bottling.

  • A seal for the label

    Shows which protocols the wine passed.

  • A QR code

    Opens the record from the bottle.

The seal is an ordinary trademark, licensed for each certified wine. An EU certification mark would require an owner that sells none of the certified goods. (Art. 83(2), Regulation (EU) 2017/1001)

Three levels

Each level follows more of the process. A record made at one level stays valid when you move up.

What each level follows: Finished wine, Release only; Cellar, Reception to release; Vineyard to bottle, Design to release.

Finished wine

Release only

PV · Precision viticulture — not on this lotRV · Regenerative vineyard — not on this lotAN · Ancestral — not on this lotNF · Native fermentation — not on this lotNC · No correction — not on this lotTM · Traditional sparkling — not on this lotMR · Maturation and releaseMRVQVQM 1.0

Cellar

Reception to release

PV · Precision viticulture — not on this lotRV · Regenerative vineyard — not on this lotAN · Ancestral — not on this lotNF · Native fermentationNFNC · No correctionNCTM · Traditional sparkling — not on this lotMR · Maturation and releaseMRVQVQM 1.0

Vineyard to bottle

Design to release

PV · Precision viticulturePVRV · Regenerative vineyardRVAN · Ancestral — not on this lotNF · Native fermentationNFNC · No correctionNCTM · Traditional sparkling — not on this lotMR · Maturation and releaseMRVQVQM 1.0

Seal: an example of what the wine can carry. Gold dot: release, where every level ends.

Release only

Finished wine

We check a wine you have already made and publish its record. Your way of working stays the same.

You provide

  • Lot number, volume and bottling date
  • Your cellar records for the lot
  • The final lab analysis
  • Label text and existing certificates
What we do
  • Check the final analysis, stability and tasting
  • Confirm what the label may say
  • Publish the record and its QR code
You keep:
Every production decision.
Labels:
Vineyard and fermentation labels need those stages recorded, at a higher level.
Good for:
Cellars that want a record and a QR code without changing how they work.

Reception to release

Cellar

We follow the wine from grape reception to release, with the method chosen before fermentation.

You provide

  • Weight, health and analysis of the grapes at reception
  • Daily temperature and density
  • Every addition, or a note that there were none
  • Lab analyses at the agreed points
What we do
  • Agree the method and what to measure before fermentation
  • Set target ranges and early warnings
  • Advise on the end of fermentation, blending and bottling
  • Check the release and publish the record
You keep:
Your grapes, your style and the final call. Your winemaker signs every decision.
Labels:
The vineyard labels PV and RV need records from before harvest.
Good for:
Cellars that buy their grapes.

Design to release

Vineyard to bottle

The full method: the wine is designed first, then followed from the vineyard to release.

You provide

  • Registered parcels with their farming records
  • Vineyard measurements, or a sensor connection
  • Everything in the Cellar level
What we do
  • Turn your idea for the wine into targets
  • Choose the best parcels from what is available
  • Plan vineyard work and sampling
  • Split the harvest by zone and ripeness
  • Follow the cellar through to release
You keep:
Your grapes, your wine and your brand. The grower and the winemaker decide and sign.
Labels:
Ancestral and traditional method exclude each other; all other labels are open.
Good for:
Cellars that farm their own vines, or make a wine for a buyer.

Which labels each wine style can carry

A wine is made one way: ancestral, traditional method or still. That choice decides which labels it can carry. Select a label to see what it means.

PVRVANNFTMNCMR

Ancestral

Precision viticulture possible for AncestralRegenerative vineyard possible for AncestralAncestral possible for AncestralNative fermentation possible for AncestralTraditional sparkling excluded on Ancestral: Traditional method requires a second fermentation. A lot cannot have both one fermentation and two.No correction possible for AncestralMaturation and release possible for Ancestral

Traditional method

Precision viticulture possible for Traditional methodRegenerative vineyard possible for Traditional methodAncestral excluded on Traditional method: The Ancestral protocol admits only one fermentation; tirage makes a second.Native fermentation does not apply to Traditional methodTraditional sparkling possible for Traditional methodNo correction possible for Traditional methodMaturation and release possible for Traditional method

Still

Precision viticulture possible for StillRegenerative vineyard possible for StillAncestral excluded on Still: Ancestral produces effervescence, which a still wine does not carry.Native fermentation possible for StillTraditional sparkling excluded on Still: Traditional method produces effervescence, which a still wine does not carry.No correction possible for StillMaturation and release possible for Still
Possible Excluded by this style Does not apply
What each label certifies

Two ways to take part

Separate from the level: sell your own wine, or let buyers choose your grapes for a commissioned wine.

Your own wine

  1. Your grapes
  2. Your wine
  3. Your market

You make and sell your wine. Vin-Q gives you the targets, the checks and the record.

  • The wine stays yours from grapes to invoice
  • Each bottling is certified after its own release check
  • Your lots stay private

Wines for buyers

  1. Your grapes
  2. A buyer’s request
  3. Commissioned wine

Buyers who commission a wine can choose your grapes or lots.

  • Your parcels and lots are listed with their volume and details
  • Vin-Q matches them to buyers’ requests
  • You set the price and accept each commission

Before a wine is certified

All seven must be true. A technical reviewer signs the release.

PV · Precision viticulture — not on this lotRV · Regenerative vineyard — not on this lotAN · Ancestral — not on this lotNF · Native fermentationNFNC · No correctionNCTM · Traditional sparkling — not on this lotMR · Maturation and releaseMRVQVQM 1.0
  1. Condition 1The style of the wine is agreed in writing
  2. Condition 2The grapes come from registered parcels
  3. Condition 3Every check from harvest to bottling is passed
  4. Condition 4Key measurements are within range, or the change is recorded
  5. Condition 5All cellar work, additions and analyses are recorded
  6. Condition 6Final tasting, analysis, stability and label are approved
  7. Condition 7The wine record is published and locked

What certification covers

  • A licensed trademark

    The seal is licensed for each certified wine; every claim rests on its published record.

  • D.O. and organic stay separate

    They are certified by their own bodies and keep their own place on the label.

  • Labelling law stays with the seller

    The company selling the wine answers for its label information (Art. 8, Reg. (EU) 1169/2011).

  • All checks come first

    A missing measurement holds the certificate until it is taken.

  • It covers how the wine was made

    Taste is for you to judge.

  • Corrections are visible

    A corrected record is republished with its history.

Fees

Set for each cellar from these five points. You receive a written quote once we have seen your records.

  • Level

    Finished wine, cellar, or vineyard to bottle

  • Volume

    Number of bottlings and litres

  • Records

    What you already record

  • Parcels

    Registration, for the vineyard labels

  • Wine style

    Traditional method adds tirage and lees ageing

Lab analyses, other certification fees, label design, shipping and storage are quoted separately.

Send us one wine and its analyses

We reply with the level that fits and what the label could carry. Sending a wine for review is free; advisory work is charged only once you accept it.

info@vin-q.com Vin-Q Certification