0 0 1 . ▁The ▁criteria ▁are ▁: ▁ ▁A ▁declaration ▁to ▁the ▁IN A O ▁in ▁advance ▁of ▁the ▁intention ▁to ▁har vest ▁late , ▁and ▁the ▁v ine y ards ▁specified ▁A ▁physical ▁check ▁of ▁the ▁g rap es , ▁and ▁of ▁the ▁quality ▁of ▁the ▁ju ice ▁A ▁minimum ▁must ▁weight ▁equivalent ▁to ▁ 1 5 . 3 % ▁potential ▁alco hol ▁for ▁Gew urz tr am iner ▁& ▁Pin ot ▁gr is , ▁and ▁ 1 4 % ▁potential ▁alco hol ▁for ▁R ies ling ▁& ▁Mus cat . ▁For ▁Sé lection ▁de ▁Gra ins ▁Nob les ▁the ▁minim ums ▁are ▁ 1 8 . 2 % ▁and ▁ 1 6 . 4 % ▁respectively . ▁No ▁ch apt al isation ▁nor ▁acid ification ▁The ▁wine ▁cert ified ▁by ▁IN A O ▁officials ▁The ▁wine ▁may ▁not ▁be ▁released ▁without ▁a ▁blind ▁t ast ing ▁by ▁the ▁IN A O , ▁at ▁least ▁ 1 8 ▁months ▁after ▁it ▁is ▁made ▁ ▁Between ▁ 1 9 8 1 ▁and ▁ 1 9 8 9 , ▁the ▁number ▁of ▁produ cers ▁rose ▁from ▁ 1 1 ▁to ▁over ▁ 5 0 0 . ▁ ▁St yles ▁ ▁The ▁minimum ▁sugar ▁levels ▁in ▁the ▁ju ice ▁are ▁a ▁bit ▁above ▁those ▁required ▁for ▁the ▁German ▁Aus les e ▁classification , ▁but ▁are ▁rout in ely ▁exceed ed ▁by ▁good ▁produ cers ; ▁on ▁the ▁other ▁hand ▁Als ace ▁w ines ▁tend ▁to ▁be ▁fer ment ed ▁more ▁completely ▁than ▁those ▁across