The Wineries shall apply by email to info@selezionidelsindaco.it or by fax +39.06.2332 6701, by 5 May 2010, sending the following documents:

§ application form, (REGISTRATION2010.doc) on www.selezionedelsindaco.it, filled in and signed by the Director of the Winery with the coordinates of bank transfer, this year the first two sample registered are for free from the third sample presented to the Competition you’ll spend 110,00 € each, to:Associazione Nazionale “Città del Vino”, Bank Account No. 100000002885, Banca Intesa San Paolo, Agenzia di Roma 11, Via di S. Croce in Gerusalemme, 81/C - Roma, ABI 03069, CAB 03211, CIN E (IBAN IT60E0306903211100000002885) compensation for organisational expenses of a non-profit event. From abroad: IBAN IT60E0306903211100000002885 BIC BCITITMM.

§ Winery description, Annex B (AZIENDA.doc) and participating Wine characteristics, Annex C (VINOC.doc), on www.selezionedelsindaco.it;

§ Three labels for each participating wine in “.ai” (Adobe Illustrator)paper format, with all characters converted in order to send them by email to info@selezionidelsindaco.it.

§ certification as D.O.C. or D.O.C.G., released by the Chamber of Commerce, attesting the origin and designation of the wine;

§ formal record of sampling, elaborated by a Public Official or by an expert formally nominated by the Scientific Committee;

§ self-certification of the sampling and correspondence of the same to the batch indicated in the application form for Italian Wineries. The participating Winery shall allow access in its own premises to the personnel eventually sent by the Organising Committee to do the sampling;

§ 6 0,75 L bottles of the same lot, or, in alternative, only for dessert wines, 12 0,375 L bottles, 3 of them (or 6 if 0,375 L) completely labelled and packed and 3 (or 6 if 0,375 L) completely naked under a sole packing. On the wine package must be written: Non commercial sample sent for the INTERNATIONAL OENOLOGICAL CONTEST “SELEZIONE DEL SINDACO;

§ certification of analysis also released by the laboratory of the cellar, attesting at least the following parameters:

1.    alcohol by volume at 20˚C;

2.    sugar content;

3.    total acidity in g/l expressed as tartaric acid or sulphuric acid;

4.    volatile acidity per mil;

5.    total sulphuric dioxide;

6.    free sulphur dioxide;

7.    pressure in case of “Spumanti” wines.