I.4.2 Flor or film wines

Wines whose principal characteristic is to be subjected to a period of biological ageing in contact with air by the development of a film of typical yeasts on the free surface of the wine, after complete alcoholic fermentation of the must. Wine spirit, neutral alcohol of agricultural origin or neutral alcohol of vitivinicultural origin may be added to the wine, in which case the actual alcohol content of the finished product must be equal to or greater than 15% vol.

Prescriptions :

The wine spirit, neutral alcohol of agricultural origin or neutral alcohol of vitivinicultural origin which may be added must comply with the conditions fixed for the production of these products in the present Code and with the prescriptions of the International Oenological Codex. 

Recommendation of the OIV:

It is recommended that the neutral alcohol of agricultural origin used is exclusively of viticultural origin.

I.4.4 Sparkling wines

Special wines produced from grapes, musts or wines processed according to techniques accepted by OIV, characterised on uncorking by the production of a more or less persistent effervescence resulting from the release of carbon dioxide of exclusively endogenous origin. The excess pressure of this gas in the bottle is at least 3.5 bars at 20°C. Nevertheless, for bottles of a capacity less than 0.25 l, the minimum excess pressure is 3 bars at 20°C.

According to the production technique, sparkling wines are said to be:

• Of secondary fermentation in bottle,
• Of secondary fermentation in closed tank.

The wine is said to be:

• Brut when it contains at the most 12 g/l of sugar with a tolerance of + 3 g/l;
• Extra-dry, when it contains at least 12 g/l and at most 17 g/l with a tolerance of + 3 g/l;
• Dry when it contains at least 17 g/l and at most 32 g/l with a tolerance of +3 g/l;
• Demi-sec when it contains 32 to 50 g/l;
• Sweet, when it contains more than 50 g/l

I.4.5 Carbonated wines

Special wines produced from wines treated according to techniques accepted by OIV, showing physical characteristics analogous to those of sparkling wines, but whose carbon dioxide is partially or totally of exogenous origin.

I.4.6 Sweet wines with residual sugar derived from grapes

Sweet wine with residual sugar derived from grapes is a wine with a content of fermentation residual sugars, glucose plus fructose, above or equal to 45g/l, and resulting exclusively from partial alcoholic fermentation of grapes or grape must for which the sugar content was obtained naturally, during the grape maturation, or may be obtained in accordance with provisions in 1.10 "Mastering sugar content from the harvest", notably raisining, selective sorting of grapes and cryoselection.

The actual alcoholic strength by volume of the wine must not be less than 4,5% alc. vol.

The potential alcoholic strength of the grapes before fermentation must not be less than 15% alc. vol

I.4.7 Icewine- Eiswein

Definition:

Wine made exclusively from the fermentation of fresh grapes having undergone cryoselection in the vineyard without recourse to physical procedures (see point d sheet Managing sugar contents in the wine harvest). The grapes used for the production of ice wine must be frozen during the harvest and be pressed in this state.

Prescriptions:

a)      Harvesting and pressing should be performed at a recommended temperature lower or equal to –7°C.

b)      The potential alcohol strength by volume for musts cannot be increased and should be as a minimum 15% volume

(corresponding 110° Oechsle or 25.3 Brix).

c)      The minimal alcoholic strength acquired should be 5.5% by volume.

d)      The maximum limit of volatile acidity should be

35 milli-equivalents (2.1 g/l expressed in acetic acid).

e)       All grapes used in ice wine should come from the same region.

I.4.8 Wine with an alcohol content modified by dealcoholization

Wine with an alcohol content modified by dealcoholisation is a beverage:

• obtained exclusively from wine or special wine as described in the International Code of Oenological Practices,
• which has undergone a dealcoholisation treatment in accordance with the International Code of Oenological Practices that has reduced the initial actual alcohol content by volume of the wine or special wine by a proportion of more than 20%,
• and which has an actual alcohol content equal to or greater than the relevant minimum actual alcohol content for wine or special wine specified in the International Code of Oenological Practices.