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:

I.6.11 Wine vinegar

Wine vinegar is a product suitable for human consumption, produced exclusively by the acetic fermentation of wine with a minimum acidity of 60 g/L expressed as acetic acid and with a maximum ethanol content of 4% vol.

I.6.10 Beverage obtained by partial dealcoholisation of wine

Beverage obtained by partial dealcoholisation of wine is a beverage:

I.6.9 Beverage obtained by dealcoholisation of wine

Beverage obtained by dealcoholisation of wine is a beverage:

I.6.8 Aromatised wines

Aromatised wine is a beverage: