Basic definition
I.3.1 Basic definition
Wine is the beverage resulting exclusively from the partial or complete alcoholic fermentation of fresh grapes, whether crushed or not, or of grape must. Its actual alcohol content shall not be less than 8.5% vol.
Caramelised grape must
I.2.4 Caramalised grape must
Non-fermented product, obtained by the partial dehydration by direct heat of grape must or of grape must preserved according to procedures accepted by OIV, such that its density at 20°C is not less than 1.3 g/ml.
Concentrated grape must
I.2.3 Concentrated grape must
Product neither fermented nor caramelised, obtained by the partial dehydration(*)[1] of grape must or of preserved grape must according to procedures accepted by the OIV, such that its density at 20°C is not less than 1.24 g/ml.
Dried grapes
I.1.2 Dried grapes
Ripe fruit of the vine brought, once separated from the plant and using treatments and authorised processes, to a state of dehydration or desiccation such that it can neither be crushed by normal winery procedures, nor undergo spontaneous fermentation; destined, by its characteristics, to food use to the exclusion of use for the production of wine and grape juice, and produced from special vine varieties or vine varieties cultivated for this purpose.
Table grapes
I.1.1.2 Table grapes
A fresh grape, produced from special vine varieties or vine varieties cultivated for this purpose and destined for consumption as such, basically because of its sensory and commercial characteristics.
Wine grapes
I.1.1.1 Wine grapes
A fresh grape destined for vinification, basically because of its characteristics. It can be overripe or slightly raisined or suffering from noble rot, provided that it may be crushed or pressed using normal winery procedures and that it is capable of undergoing a spontaneous alcoholic fermentation.
Fresh grapes
I.1.1 Fresh grapes
The ripe fruit of the vine.