I.7.4 Neutral alcohol of vitivinicultural origin

Ethyl alcohol obtained by distillation and rectification, with a minimum alcoholic strength of 96% volume, either after alcoholic fermentation, products of viticultural origin such as grape must, grapes or raisins, grape marcs of wine, wine with the addition of wine distillate, wine lees which present no detectable taste.

A member state can however accept a minimum alcoholic strength of 95% vol. for its domestic market if this corresponds to a national law foregoing the approval of this Resolution.