Liqueur wine
I.4.3 Liqueur wine[1]
Liqueur wine is a product with acquired alcoholic strength above or equal to 15% and below or equal to 22%. A state can however, for its domestic market, apply a maximum acquired alcoholic strength of above 22% whilst remaining below or equal to 24%.
Flor or film wines
I.4.2 Flor or film wines
Wines whose principal characteristic is to be subjected to a period of biological ageing in contact with air by the development of a film of typical yeasts on the free surface of the wine, after complete alcoholic fermentation of the must. Wine spirit, neutral alcohol of agricultural origin or neutral alcohol of vitivinicultural origin may be added to the wine, in which case the actual alcohol content of the finished product must be equal to or greater than 15% vol.
Basic definition
I.4.1 Basic définition
Special wines are wines coming from fresh grapes, from musts or wines which have undergone certain treatments during or after their production and whose characteristics come not only from the grape itself, but also from the production technique used.
Special wines include[1]:
Complementary definitions relating to carbon dioxide content
I.3.3 Complementary definitions relating to carbon dioxide content
The wine is said to be :
Complementary definitions relating to sugar content
I.3.2 Complementary definitions relating to sugar content[1]
The wine is said to be :
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.