I.6.1 Wines for distillation

Wines for distillation are dry wines fortified exclusively with wine spirit, having a minimum alcohol content of 18% vol. and a maximum of 24% vol., not included in the preceding categories and destined exclusively for distillation.

I.6.2 Grape sugar

Grape sugar is the syrupy, milky white or slightly yellowish product, of neutral flavour, obtained exclusively from grape must and that corresponds to the analytical prescriptions of the International Oenological Codex.

I.6.3 Grape juice

Grape must which has undergone authorised practices and treatments, ready to be used, unfermented, in the diet, to the exclusion of all oenological usage.

I.6.4 Concentrated grape juice

Product neither fermented nor caramelised, obtained by partial dehydration of grape must or juice, which has undergone authorised practices and treatments, such that its density at 20°C is not less than 1.24 g/ml.

I.6.5 Lightly sparkling grape drink

Drink derived from the grape or grape must, containing carbon dioxide as a result of its partial fermentation, which may have undergone solely physical practices and treatments authorised by the present Code, and destined to be used in the diet, to the exclusion of all oenological use.

The alcohol of the finished product shall be of exclusively endogenous origin and the alcohol content shall not exceed 3% vol.

I.6.6 Beverages based on vitivinicultural products

A beverage based on vitivinicultural products is a beverage:

• obtained from at least 50% by volume of wine, and/or special wine and/or must as defined in the International Code of Oenological Practices of the OIV,
• which could have undergone the following treatments:
  • sweetening
  • colouring addition of aromatising substances or preparations
  • addition of food-related products or non alcoholic products or beverages including water
• for which the actual alcoholic strength by volume is equal to or above 1.2% vol. and below 14.5% vol.
• and for which the alcoholic component derives exclusively from the wine or special wine used, except for doses used only to dilute aromatic substances, or colorants, or any other authorised substance.

I.6.7 Wine based beverages

A wine-based beverage is a beverage:

• obtained from at least 50% by volume of wine, and/or special wine as defined in the International Code of Oenological Practices of the OIV,
• which could have undergone the following treatments:
  • sweetening
  • colouring
  • addition of aromatising substances or preparations
  • addition of food-related products, such as must or non alcoholic products or beverages including water
• for which the actual alcoholic strength by volume is equal to or above 3.5% vol. and below 14.5% vol.
• and for which the alcoholic component derives exclusively from the wine or special wine used, except for doses used only to dilute aromatic substances, or colorants, or any other authorised substance.

I.6.8 Aromatised wines

Aromatised wine is a beverage:

• obtained from at least 75% by volume of wine and/or special wine, as defined in the International Code of Oenological Practices of the OIV, and which has undergone an aromatisation process;
• to which ethyl alcohol of viticultural origin and/or a wine distillate and/or alcohol of agricultural origin could have been added;
• which could have undergone a sweetening;
• which could have undergone a colouring;
• which could have undergone one or more of other specific oenological practices applicable to this beverage;
• with an actual alcoholic strength by volume varying between 14.5% minimum and 22%.

I.6.9 Beverage obtained by dealcoholisation of wine

Beverage obtained by dealcoholisation of wine is a beverage:

• obtained exclusively from wine or special wine as described in the International Code of oenological practices of the OIV;
• which has undergone exclusively specific for this type of products treatments in accordance with the OIV International Code of Oenological practices, in particular a dealcoholisation;
• and with an alcoholic strength by volume below 0,5% vol..

*NOTE

This definition does not preclude the denomination “dealcoholised wine” to be used in case the legislation of Member States allows it.

I.6.10 Beverage obtained by partial dealcoholisation of wine

Beverage obtained by partial dealcoholisation of wine is a beverage:

• obtained exclusively from wine or special wine as described in the International Code of oenological practices of the OIV;
• which has undergone exclusively specific for this type of products treatments in accordance with the OIV International Code of Oenological practices, in particular a dealcoholisation;
• and with an alcoholic strength by volume equal or above 0,5% vol. and less than the applicable minimum alcoholic strength of wine or special wine.

*NOTE

This definition does not preclude the denomination “partially dealcoholised wine” to be used in case the legislation of Member States allows it

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.