Definition and classification of aromatised wine products
Article 3
1. Aromatised wine products are products obtained from products of the wine sector as referred to in Regulation (EU) No 1308/2013 that have been flavoured. They are classified into the following categories: (a) aromatised wines; (b) aromatised wine-based drinks; (c) aromatised wine-product cocktails. 2. Aromatised wine is a drink: (a) obtained from one or more of the grapevine products defined in point 5 of Part IV of Annex II and in points 1 and 3 to 9 of Part II of Annex VII to Regulation (EU) No 1308/2013, with the exception of ‘Retsina’ wine; (b) in which the grapevine products referred to in point (a) represent at least 75 % of the total volume; (c) to which alcohol may have been added; (d) to which colours may have been added; (e) to which grape must, partially fermented grape must or both may have been added; (f) which may have been sweetened; (g) which has an actual alcoholic strength by volume of not less than 14,5 % vol. and less than 22 % vol. and a total alcoholic strength by volume of not less than 17,5 % vol. 3. Aromatised wine-based drink is a drink: (a) obtained from one or more of the grapevine products defined in points 1, 2 and 4 to 9 of Part II of Annex VII to Regulation (EU) No 1308/2013, with the exception of wines produced with the addition of alcohol and ‘Retsina’ wine; (b) in which the grapevine products referred to in point (a) represent at least 50 % of the total volume; (c) to which no alcohol has been added, except where Annex II provides otherwise; (d) to which colours may have been added; (e) to which grape must, partially fermented grape must or both may have been added; (f) which may have been sweetened; (g) which has an actual alcoholic strength by volume of not less than 4,5 % vol. and less than 14,5 % vol. 4. Aromatised wine-product cocktail is a drink: (a) obtained from one or more of the grapevine products defined in points 1, 2 and 4 to 11 of Part II of Annex VII to Regulation (EU) No 1308/2013, with the exception of wines produced with the addition of alcohol and ‘Retsina’ wine; (b) in which the grapevine products referred to in point (a) represent at least 50 % of the total volume; (c) to which no alcohol has been added; (d) to which colours may have been added; (e) which may have been sweetened; (f) which has an actual alcoholic strength by volume of more than 1,2 % vol. and less than 10 % vol.