International Code of Oenological Practices

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Wine lees spirits

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.

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.