RESOLUTION OIV-ECO 733-2025

UPDATE OF THE OIV INTERNATIONAL STANDARD FOR THE LABELLING OF SPIRITUOUS BEVERAGES OF VITIVINICULTURAL ORIGIN (RESOLUTION OIV-ECO 402-2012) – INFORMATION ABOUT INGREDIENTS

THE GENERAL ASSEMBLY,

CONSIDERING the increased interest of consumers in information regarding composition and nutritional content on spirituous beverages of vitivinicultural origin,

CONSIDERING the need for harmonisation of rules for provision of information about spirituous beverages of vitivinicultural origin to facilitate international trade exchanges,

CONSIDERING the important technological developments for possible means of communication of product’s information to potential consumers,

CONSIDERING the General Standard for the labelling of prepackaged foods (CODEX STAN 1-1985) and the Guidelines on Nutrition Labelling (CAC/GL 2-1985) of the CODEX Alimentarius,

CONSIDERING the resolution OIV-ECO 402-2012 OIV International standard of the labelling of spirituous beverages of vitivinicultural origin and particularly the article 9;

DECIDES: To modify the resolution OIV-ECO 402-2012 concerning OIV International standard of the labelling of spirituous beverages of vitivinicultural origin as follows:

In ARTICLE 9. CONDITIONS OF USE OF PARTICULARS IN LABELLING

Introduce point 10. Presentation of the list of ingredients

10.1. OIV Member States may require a list of ingredients, mentioning all the ingredients complying with the definition provided in this article and article 6 “Ingredients”, to be displayed on the label, according to national regulations

10.2. OIV Member States may require the compulsory displaying of this information according to the national regulations.

OIV Member States may authorise the list of ingredients to be displayed by using e-labels.

10.3. The list of ingredients shall be headed or preceded by an appropriate title which consists of or includes the word “ingredients”.

10.4. Ingredients should be listed in descending order according to ingoing weight used in the production of the spirituous beverages of vitivinicultural origin. This requirement does not apply to ingredients below 2% of ingoing weight.

10.5. Taking into account that the spirituous beverages of vitivinicultural origin concerned as defined by the Code of oenological practices are represented by the following 6 spirituous beverages categories:

1. Wine spirits
2. Brandy/Weinbrand
3. Grape marc spirits
4. Wine lees spirits
5. Grape spirits
6. Raisin Spirits

The list of ingredients contains in particular the MAIN INGREDIENTS as described here under.

10.5.1. Alcohol Base

1. According to the article 6, raw materials fermented or distilled used for the production of spirits beverages are not to be considered ingredients, in so far as they are no longer present in the final product as such or present under an altered form (as a distillate for example).
2. Information on raw materials for certain spirituous beverages categories in the ingredient list is provided without prejudice to the legal definition of ingredients according to national regulations and as information to the consumer.
3. Specific provisions concerning the alcohol base description. The authorised alcohol base and vitivinicultural raw materials can be addressed as follows as long as the information does not result misleading for the consumer:
4. The alcohol component shall be listed as either “ethyl alcohol”; “alcohol distillate”; “distilled alcohol”; or “distillate” according to its exact nature followed by the wording: “of vitivinicultural origin” (i.e. “ethyl alcohol of vitivinicultural origin”, “distillate of vitivinicultural origin”) without prejudice to the use of the terms “agricultural origin” instead of “vitivinicultural origin" on the label.
5. Considering that OIV spirituous beverage categories listed in point 10.5 are mono raw material spirituous beverage categories, the alcohol component may be specified for such products. Where the alcohol component is specified, this may be supplemented by the name of the raw material fermented and distilled (e.g. “wine”, “grape”, “raisin”, “dried grapes” etc.). The name of the raw material may be replaced or supplemented by the name of the wine or the grape variety distilled (e.g. “Distillate of Chardonnay wine”).
6. Other information describing the alcohol base could be added if it does not result as misleading for consumers.

10.5.2. Water

Declaration according to national rules.

10.5.3. Sugar in general

Declaration according to national rules.

10.5.4. Spices and herbs

Declaration according to national rules.

10.5.5. Additives

Additives must be designated by the name of the functional class they belong to, followed by their specific name or, if appropriate, INS number. The following functional classes shall be used for labelling additives, together with the specific name or recognized numerical identification such as the Codex International Numbering System (CAC/GL 36-1989) for the presentation of wine additives: 

• Acidity regulators
• Preservatives
• Antioxidants
• Stabilisers
• Packaging Gases

If an additive belongs to more than one of the functional classes, the functional class appropriate to the principal function in the case of the wine in question shall be indicated. Additives from the category “packaging gases” may be replaced in the list of ingredients by the specific particular “Bottled in a protective atmosphere.”

10.5.6. Processing aids described in the OIV International Oenological Codex shall not be declared in the list of ingredients, without prejudice to article 10.5.7.

OTHER INGREDIENTS not covered by the previous paragraphs shall be indicated in accordance with national rules.

10.5.7. SUBSTANCES KNOWN TO CAUSE HYPERSENSITIVITY, INCLUDING ALLERGIES, and still present in the final product shall be indicated and emphasised through a typeset, font, style or background colour that clearly distinguishes them in the list of ingredients. If the list of ingredients is provided using an e-label, these substances must always be indicated on the label.