3. Wines

Codified File

Basic definition

I.3.1 Basic definition

Wine is the beverage resulting exclusively from the partial or complete alcoholic fermentation of fresh grapes, whether crushed or not, or of grape must. Its actual alcohol content shall not be less than 8.5% vol.

Nevertheless, taking into account climate, soil, vine variety, special qualitative factors or traditions specific to certain vineyards, the minimum total alcohol content may be able to be reduced to 7% vol. by legislation particular to the region considered.

Complementary definitions relating to sugar content

I.3.2 Complementary definitions relating to sugar content[1]

The wine is said to be :

  • Dry, when the wine contains a maximum of either 4 g/l sugar or 9 g/l when the level of total acidity (expressed in grams of tartaric acid per litre) is no more than 2 g/l less than the sugar content.
  • Medium dry, when the sugar content of the wine is higher than the sugar content indicated under the first bullet point and does not exceeds
    • 12 g/l or
    • 18 g/l, when the difference between the sugar content and the level of total acidity expressed in g/l of tartaric acid does not exceed 10g/l when the sugar content of the wine is more than that specified in the first bullet point, up to a maximum of either 12 g/l or 18 g/l when the content in total acidity is fixed according to the first bullet point above.
  • Semi-sweet, when the sugar content of the wine is more than that specified in the second bullet point, up to a maximum of 45 g/l.
  • Sweet, when the wine has a minimum sugar content of 45 g/l

[1] sugar content is determined by the “glucose + fructose” method of analysis described in the International Compendium of Methods of Analysis

Complementary definitions relating to carbon dioxide content

I.3.3 Complementary definitions relating to carbon dioxide content

The wine is said to be :

  • Still, when the carbon dioxide concentration is less than 4 g/l at 20°C,
  • Semi-sparkling, when this concentration is equal to or above 3 g/l and less than or equal to 5 g/l at 20°C.

If the carbon dioxide content of the product enables the indication of these two references, the wine maker or the importer shall only use one reference of his/her choosing.