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.

^[1] * indicates that the practice or the treatment is described in part II of the Code (see II.2.1.12 Partial dehydratation of musts)