I.7.10 Raisin spirits

A spirit beverage obtained by the distillation of fermented raisin extracts with the result that the distillate retains the taste and aroma of the above-mentioned raw materials.

Alcoholic strength of the end product must not be less than 37.5% volume.

A member state can however accept a minimum alcoholic strength of 36% vol. for its domestic market if this corresponds to a national law foregoing the approval of this resolution.

I.7.9 Grape spirits

A spirit beverage obtained by the distillation of fresh fermented grapes with the result that the distillate retains the taste and aroma of the above-mentioned raw materials.

Alcoholic strength of the end product must not be less than 37.5% volume.

I.7.8 Wine lees spirits

A spirit beverage obtained by the distillation of fresh wine lees with the result that the product retains the taste and aroma of the above-mentioned raw materials.

The minimum alcoholic strength of the end product must not be less than 38% volume.

I.7.7 Grape marc spirits

A spirit beverage obtained by the distillation of fermented grape marcs to which lees can be added whenever provided by the legislation of the State and in due proportion to the level authorised by the State with the result that the product retains a preponderant taste and aroma of the marc.

Alcoholic strength of the end product must not be less than 37.5% volume.

I.7.6 Brandy/ Weinbrand

A spirit beverage obtained exclusively by the distillation of wine, fortified wine, wine possibly with the addition of wine distillate or by re-distillation of a wine distillate with the result that the product retains the taste and aroma of the above-mentioned raw materials. A certain period of aging in oak wood containers is obligatory before marketing.

Alcoholic strength of the end product must not be less than 36% volume.

I.7.5 Wine spirits

A spirit beverage obtained exclusively by the distillation of wine, fortified wine, wine possibly with the addition of wine distillate or by re-distillation of a wine distillate with the result that the product retains the taste and aroma of the above-mentioned raw materials.

Alcoholic strength of the end product must not be less than 37.5% volume.

I.7.4 Neutral alcohol of vitivinicultural origin

Ethyl alcohol obtained by distillation and rectification, with a minimum alcoholic strength of 96% volume, either after alcoholic fermentation, products of viticultural origin such as grape must, grapes or raisins, grape marcs of wine, wine with the addition of wine distillate, wine lees which present no detectable taste.

I.7.3 Neutral alcohol of agricultural origin

Ethyl alcohol obtained by distillation and rectification, with a minimum alcoholic strength of 96% volume, either after alcoholic fermentation, agricultural products such as beets, molasses, potatoes, grains, grape musts, grapes or other fruits, or agricultural origin spirits including wine and which do not have a detectable taste.

I.7.2 Wine distillate

Alcoholic liquid produced

• by direct distillation of wine and possibly wine distillate added or,
• by re-distillation of a wine distillate.

The wine distillate, contrary to neutral alcohol of vitivinicultural origin, must have the aroma and taste from the above-mentioned raw materials.

I.7.1 Distillate of vitivinicultural origin

Alcoholic liquid is obtained: