Article 1 
This Regulation lays down the general rules on the definition, description and presentation of aromatized wines, aromatized wine-based drinks and aromatized wine-product cocktails.
Article 2 
1. For the purposes of this Regulation: (a) aromatized wine shall mean: a drink: — obtained from one or more of the wine products defined in points 5 and 12 to 18 of Annex I to Regulation (EEC) No 822/87 ( 11 ), including the quality wines produced in specific regions defined in Article 1 (2) of Regulation (EEC) No 823/87 ( 12 ) and with the exception of retsina table wine, possibly with added grape must and/or grape must in fermentation, — to which alcohol has been added as defined in Article 3 (d), and — which has been flavoured with the aid of: — — flavouring substances and/or flavouring preparations as defined in Article 3(2)(b) and (d) of Regulation (EC) No 1334/2008 of the European Parliament and of the Council of 16 December 2008 on flavourings and certain food ingredients with flavouring properties for use in and on foods ( 13 ), and/or — aromatic herbs and/or spices and/or flavouring foodstuffs, — which has generally been sweetened and, subject to the exceptions provided for in paragraph 2, has possibly been coloured with caramel, — which has a minimum actual alcoholic strength by volume of 14,5 % vol or more and a maximum actual alcoholic strength by volume of less than 22 % vol and a minimum total alcoholic strength by volume of 17,5 % vol or more; however, for those products which, pursuant to paragraph 5, bear the description ‘dry’ or ‘extra dry’, the minimum total alcoholic strength by volume shall be set at 16 % vol and 15 % vol respectively. The wine and/or fresh grape musts with fermentation arrested by the addition of alcohol, used in the preparation of an aromatized wine must be present in the finished product in a proportion of not less than 75 %. Article 5 notwithstanding, the minimum natural alcoholic strength by volume of the products used shall be that provided for in Article 18 (1) of Regulation (EEC) No 822/87. The description ‘aromatized wine’ may be replaced by ‘wine-based aperitif’. The use of the term ‘aperitif’ in this connection is without prejudice to the use of the term to define products which do not fall within the scope of this Regulation; (a) aromatized wine shall mean: a drink: — obtained from one or more of the wine products defined in points 5 and 12 to 18 of Annex I to Regulation (EEC) No 822/87 ( 11 ), including the quality wines produced in specific regions defined in Article 1 (2) of Regulation (EEC) No 823/87 ( 12 ) and with the exception of retsina table wine, possibly with added grape must and/or grape must in fermentation, — to which alcohol has been added as defined in Article 3 (d), and — which has been flavoured with the aid of: — — flavouring substances and/or flavouring preparations as defined in Article 3(2)(b) and (d) of Regulation (EC) No 1334/2008 of the European Parliament and of the Council of 16 December 2008 on flavourings and certain food ingredients with flavouring properties for use in and on foods ( 13 ), and/or — aromatic herbs and/or spices and/or flavouring foodstuffs, — which has been flavoured with the aid of: — flavouring substances and/or flavouring preparations as defined in Article 3(2)(b) and (d) of Regulation (EC) No 1334/2008 of the European Parliament and of the Council of 16 December 2008 on flavourings and certain food ingredients with flavouring properties for use in and on foods ( 13 ), and/or — aromatic herbs and/or spices and/or flavouring foodstuffs, — which has generally been sweetened and, subject to the exceptions provided for in paragraph 2, has possibly been coloured with caramel, — which has a minimum actual alcoholic strength by volume of 14,5 % vol or more and a maximum actual alcoholic strength by volume of less than 22 % vol and a minimum total alcoholic strength by volume of 17,5 % vol or more; however, for those products which, pursuant to paragraph 5, bear the description ‘dry’ or ‘extra dry’, the minimum total alcoholic strength by volume shall be set at 16 % vol and 15 % vol respectively. The wine and/or fresh grape musts with fermentation arrested by the addition of alcohol, used in the preparation of an aromatized wine must be present in the finished product in a proportion of not less than 75 %. Article 5 notwithstanding, the minimum natural alcoholic strength by volume of the products used shall be that provided for in Article 18 (1) of Regulation (EEC) No 822/87. The description ‘aromatized wine’ may be replaced by ‘wine-based aperitif’. The use of the term ‘aperitif’ in this connection is without prejudice to the use of the term to define products which do not fall within the scope of this Regulation; (b) aromatized wine-based drink shall mean: a drink — obtained from one or more of the wines defined in points 11 to 13 and 15 to 18 of Annex I to Regulation (EEC) No 822/87, including the quality wines produced in specified regions defined in Article 1 (2) of Regulation (EEC) No 823/87 and with the exception of wines produced with the addition of alcohol and retsina table wine, possibly with added grape must and/or partially fermented grape must, — which has been flavoured with the aid of: — — flavouring substances and/or flavouring preparations as defined in Article 3(2)(b) and (d) of Regulation (EC) No 1334/2008, and/or — aromatic herbs and/or spices and/or flavouring foodstuffs, — which has possibly been sweetened, — to which no alcohol has been added, subject to the exceptions referred to in the product definition given in this Regulation or decided upon in accordance with the procedure laid down in Article 14, — which has an actual alcoholic strength by volume of 7 % vol or more and less than 14,5 % vol. The wines used in the preparation of an aromatized wine-based drink must be present in the finished product in a proportion of not less than 50 %. Without prejudice to Article 5, the minimum natural alcoholic strength by volume of the products used shall be that provided for in Article 18 (1) of Regulation (EEC) No 822/87; (b) aromatized wine-based drink shall mean: — obtained from one or more of the wines defined in points 11 to 13 and 15 to 18 of Annex I to Regulation (EEC) No 822/87, including the quality wines produced in specified regions defined in Article 1 (2) of Regulation (EEC) No 823/87 and with the exception of wines produced with the addition of alcohol and retsina table wine, possibly with added grape must and/or partially fermented grape must, — which has been flavoured with the aid of: — — flavouring substances and/or flavouring preparations as defined in Article 3(2)(b) and (d) of Regulation (EC) No 1334/2008, and/or — aromatic herbs and/or spices and/or flavouring foodstuffs, — flavouring substances and/or flavouring preparations as defined in Article 3(2)(b) and (d) of Regulation (EC) No 1334/2008, and/or — which has possibly been sweetened, — to which no alcohol has been added, subject to the exceptions referred to in the product definition given in this Regulation or decided upon in accordance with the procedure laid down in Article 14, — which has an actual alcoholic strength by volume of 7 % vol or more and less than 14,5 % vol. The wines used in the preparation of an aromatized wine-based drink must be present in the finished product in a proportion of not less than 50 %. Without prejudice to Article 5, the minimum natural alcoholic strength by volume of the products used shall be that provided for in Article 18 (1) of Regulation (EEC) No 822/87; (c) aromatized wine-product cocktail shall mean a drink: — obtained from wine and/or grape must: — which has been flavoured with the aid of: — — flavouring substances and/or flavour ing preparations as defined in Article 3(2)(b) and (d) of Regulation (EC) No 1334/2008, and/or — aromatic herbs and/or spices and/or flavouring foodstuffs, — has has possibly been sweetened and possibly been coloured, — to which no alcohol has been added, — which has an actual alcoholic strength by volume of less than 7 % vol. The wine and/or grape must used in the preparation of an aromatized wine-product cocktail must be present in the finished product in a proportion of not less than 50 %. Without prejudice to Article 5, the minimum natural alcoholic strength by volume of the products used shall be that provided for in Article 18 (1) of Regulation (EEC) No 822/87. Specific descriptions may be decided upon in accordance with the procedure laid down in Article 13. The use of the term ‘cocktail’ in this connection shall be without prejudice to its use to define products which do not fall within the scope of this Regulation. (c) aromatized wine-product cocktail shall mean a drink: — obtained from wine and/or grape must: — which has been flavoured with the aid of: — — flavouring substances and/or flavour ing preparations as defined in Article 3(2)(b) and (d) of Regulation (EC) No 1334/2008, and/or — aromatic herbs and/or spices and/or flavouring foodstuffs, — flavouring substances and/or flavour ing preparations as defined in Article 3(2)(b) and (d) of Regulation (EC) No 1334/2008, and/or — has has possibly been sweetened and possibly been coloured, — to which no alcohol has been added, — which has an actual alcoholic strength by volume of less than 7 % vol. The wine and/or grape must used in the preparation of an aromatized wine-product cocktail must be present in the finished product in a proportion of not less than 50 %. Without prejudice to Article 5, the minimum natural alcoholic strength by volume of the products used shall be that provided for in Article 18 (1) of Regulation (EEC) No 822/87. Specific descriptions may be decided upon in accordance with the procedure laid down in Article 13. The use of the term ‘cocktail’ in this connection shall be without prejudice to its use to define products which do not fall within the scope of this Regulation. 2. Definition of the various categories of aromatized wine the description of which may replace ‘aromatized wine’: (a) Vermouth: aromatized wine which has been prepared from wine as referred to in paragraph 1 (a), the characteristic taste of which is obtained by the use of appropriate derived substances, in particular of the Artemisia species, which must always be used; this drink may be sweetened only by means of caramelized sugar, sucrose, grape must, rectified concentrated grape must and concentrated grape must. (a) Vermouth: aromatized wine which has been prepared from wine as referred to in paragraph 1 (a), the characteristic taste of which is obtained by the use of appropriate derived substances, in particular of the Artemisia species, which must always be used; this drink may be sweetened only by means of caramelized sugar, sucrose, grape must, rectified concentrated grape must and concentrated grape must. (b) Bitter aromatized wined: aromatized wine with a characteristic bitter flavour. The description ‘bitter aormatized wine’ shall be followed by the name of the main bitter-flavouring substance, without prejudice to Article 8 (3). The following expressions, or equivalent expressions in other official languages of the Communities, may be used to supplement or replace this description: — ‘Quinquina wine’, where the main flavouring is natural quinine flavouring, — ‘Bitter vino’, where the main flavouring is natural gentian flavouring and the drink has been coloured with authorized yellow and/or red colouring matter; the use of the word ‘bitter’ in this connection shall be without prejudice to its use to define products which do not fall within the scope of this Regulation, — ‘Americano’, where the flavouring is due to the presence of natural flavouring substances derived from wormwood and gentian and the drink has been coloured with authorized yellow and/or red colouring matter. (b) Bitter aromatized wined: aromatized wine with a characteristic bitter flavour. The description ‘bitter aormatized wine’ shall be followed by the name of the main bitter-flavouring substance, without prejudice to Article 8 (3). The following expressions, or equivalent expressions in other official languages of the Communities, may be used to supplement or replace this description: — ‘Quinquina wine’, where the main flavouring is natural quinine flavouring, — ‘Bitter vino’, where the main flavouring is natural gentian flavouring and the drink has been coloured with authorized yellow and/or red colouring matter; the use of the word ‘bitter’ in this connection shall be without prejudice to its use to define products which do not fall within the scope of this Regulation, — ‘Americano’, where the flavouring is due to the presence of natural flavouring substances derived from wormwood and gentian and the drink has been coloured with authorized yellow and/or red colouring matter. (c) Egg-based aromatized wine: Aromatized wine to which good-quality egg yolk or contracts thereof have been added and which has a sugar content expressed in terms of invert sugar of more than 200 grams and a minimum egg yolk content of 10 grams per litre of finished product. The term ‘cremovo’ may accompany the term ‘egg-based aromatized wine’ where such wine contains Marsala wine in a proportion of not less than 80 %. The term ‘cremovo zabaione’ may accompany the term ‘egg-based aromatized wine’ where such wine contains Marsala wine in a proportion of not less than 80 % and has an egg yolk content of not less than 60 grams per litre. (c) Egg-based aromatized wine: Aromatized wine to which good-quality egg yolk or contracts thereof have been added and which has a sugar content expressed in terms of invert sugar of more than 200 grams and a minimum egg yolk content of 10 grams per litre of finished product. The term ‘cremovo’ may accompany the term ‘egg-based aromatized wine’ where such wine contains Marsala wine in a proportion of not less than 80 %. The term ‘cremovo zabaione’ may accompany the term ‘egg-based aromatized wine’ where such wine contains Marsala wine in a proportion of not less than 80 % and has an egg yolk content of not less than 60 grams per litre. (d) Väkevä viiniglögiStarkvinsglögg: An aromatized wine which has been prepared from wine as referred to in paragraph 1 (a), the characteristic taste of which is obtained by the use of cloves and/or cinnamon which must always be used together with other spices; this drink may be sweetened according to Article 3 (a). (d) Väkevä viiniglögiStarkvinsglögg: An aromatized wine which has been prepared from wine as referred to in paragraph 1 (a), the characteristic taste of which is obtained by the use of cloves and/or cinnamon which must always be used together with other spices; this drink may be sweetened according to Article 3 (a). 3. Definitions of the various categories of aromatized wine-based drinks the description of which may: — replace the description ‘aromatized wine-based drink’ in the Member State of production, — be used to supplement ‘aromatized wine-based drink’ in the other Member States: — (a) Sangria: a drink obtained from wine: — aromatized with the addition of natural citrus-fruit extracts or essences, — with or without the juice of such fruit, — possibly: — — with added spices, — sweetened, — with added CO 2 , and having an acquired alcoholic strength by volume of less than 12 % vol; The drink may contain solid particles of citrus-fruit pulp or peel and its colour must come exclusively from the raw materials used. The description ‘Sangria’ must be accompanied by the words ‘produced in …’ followed by the name of the Member State of production or of a more restricted region except where the product is produced in Spain or Portugal. The description ‘Sangria’ may replace the description ‘aromatized wine-based drink’ only where the drink is manufactured in Spain or Portugal; (b) Clarea: a drink obtained from white wine under the same conditions as in (a). The description ‘Clarea’ must be accompanied by the words ‘produced in …’ followed by the name of the Member State of production or of a more restricted region except where the product is produced in Spain. The description ‘Clarea’ may replace the description ‘aromatized wine-based drink’ only where the drink is manufactured in Spain; (c) Zurra: a drink obtained by adding brandy or wine spirits as defined in Regulation (EEC) No 1576/89 ( 14 ) to the drinks defined in (a) and (b), possibly with the addition of pieces of fruit. The actual alcoholic strength by volume must be 9 % vol or more and less than 14 % vol; (d) Bitter soda: an aromatized drink obtained from bitter vino the content of which in the finished product must not be less than 50 % by volume, with added CO 2 or carbonated water and possibly the same colourants as bitter vino. The actual alcoholic strength by volume must be 8 % vol or more and less than 10,5 % vol. The use of the word ‘bitter’ in this connection shall be without prejudice to its use to define products which do not fall within the scope of this Regulation; (e) Kalte Ente: an aromatized wine-based drink obtained by mixing wine, semi-sparkling wine or semi-sparkling wine with added CO 2 with sparkling wine or sparkling wine with added CO 2 , and adding natural lemon substances or extracts thereof . The finished product must contain not less than 25 % by volume of the sparkling wine or sparkling wine with added CO 2 ; (f) Glühwein: An aromatized drink obtained exclusively from red or white wine, flavoured mainly with cinnamon and/or cloves; without prejudice to the quantities of water resulting from recourse to Article 3 (a), the addition of water is forbidden . Where it has been prepared from white wine, the sales description ‘Glühwein’ must be supplemented by the words ‘white wine’; (f)a ViiniglögiVinglögg: An aromatized drink obtained exclusively from red or white wine, flavoured mainly with cinnamon and/or cloves . Where it has been prepared from white wine, the sales description ‘ViiniglögiVinglögg’ must be supplemented by the words ‘white wine’; (g) Maiwein: an aromatized drink obtained from wine with added asperula odorata plants or extracts thereof so as to ensure a predominant taste of asperula odorata; (h) Maitrank: an aromatized drink obtained from dry white wine in which asperula odorata plants have been macerated or to which extracts of asperula odorata have been added, with the addition of oranges and/or other fruits, possibly in the form of juice, concentrated or extracts, and with maximum 5 % sugar sweetening; (i) Pelin: an aromatized wine-based drink produced from white or red wine, grape must concentrate, grape juice (or beet sugar) and specific tincture of herbs, having an alcoholic strength of not less than 8,5 % vol., a sugar content expressed as invert sugar of 45-50 grams per litre, and a total acidity of not less than 3 grams per litre expressed as tartaric acid. (j) her definitions: other definitions shall be adopted in accordance with the procedure laid down in Article 13. — be used to supplement ‘aromatized wine-based drink’ in the other Member States: (a) Sangria: a drink obtained from wine: — aromatized with the addition of natural citrus-fruit extracts or essences, — with or without the juice of such fruit, — possibly: — — with added spices, — sweetened, — with added CO 2 , and having an acquired alcoholic strength by volume of less than 12 % vol; The drink may contain solid particles of citrus-fruit pulp or peel and its colour must come exclusively from the raw materials used. The description ‘Sangria’ must be accompanied by the words ‘produced in …’ followed by the name of the Member State of production or of a more restricted region except where the product is produced in Spain or Portugal. The description ‘Sangria’ may replace the description ‘aromatized wine-based drink’ only where the drink is manufactured in Spain or Portugal; (a) Sangria: a drink obtained from wine: — aromatized with the addition of natural citrus-fruit extracts or essences, — with or without the juice of such fruit, — possibly: — — with added spices, — sweetened, — with added CO 2 , — possibly: — with added spices, — sweetened, — with added CO 2 , and having an acquired alcoholic strength by volume of less than 12 % vol; The drink may contain solid particles of citrus-fruit pulp or peel and its colour must come exclusively from the raw materials used. The description ‘Sangria’ must be accompanied by the words ‘produced in …’ followed by the name of the Member State of production or of a more restricted region except where the product is produced in Spain or Portugal. The description ‘Sangria’ may replace the description ‘aromatized wine-based drink’ only where the drink is manufactured in Spain or Portugal; (b) Clarea: a drink obtained from white wine under the same conditions as in (a). The description ‘Clarea’ must be accompanied by the words ‘produced in …’ followed by the name of the Member State of production or of a more restricted region except where the product is produced in Spain. The description ‘Clarea’ may replace the description ‘aromatized wine-based drink’ only where the drink is manufactured in Spain; (b) Clarea: a drink obtained from white wine under the same conditions as in (a). The description ‘Clarea’ must be accompanied by the words ‘produced in …’ followed by the name of the Member State of production or of a more restricted region except where the product is produced in Spain. The description ‘Clarea’ may replace the description ‘aromatized wine-based drink’ only where the drink is manufactured in Spain; (c) Zurra: a drink obtained by adding brandy or wine spirits as defined in Regulation (EEC) No 1576/89 ( 14 ) to the drinks defined in (a) and (b), possibly with the addition of pieces of fruit. The actual alcoholic strength by volume must be 9 % vol or more and less than 14 % vol; (c) Zurra: a drink obtained by adding brandy or wine spirits as defined in Regulation (EEC) No 1576/89 ( 14 ) to the drinks defined in (a) and (b), possibly with the addition of pieces of fruit. The actual alcoholic strength by volume must be 9 % vol or more and less than 14 % vol; (d) Bitter soda: an aromatized drink obtained from bitter vino the content of which in the finished product must not be less than 50 % by volume, with added CO 2 or carbonated water and possibly the same colourants as bitter vino. The actual alcoholic strength by volume must be 8 % vol or more and less than 10,5 % vol. The use of the word ‘bitter’ in this connection shall be without prejudice to its use to define products which do not fall within the scope of this Regulation; (d) Bitter soda: an aromatized drink obtained from bitter vino the content of which in the finished product must not be less than 50 % by volume, with added CO 2 or carbonated water and possibly the same colourants as bitter vino. The actual alcoholic strength by volume must be 8 % vol or more and less than 10,5 % vol. The use of the word ‘bitter’ in this connection shall be without prejudice to its use to define products which do not fall within the scope of this Regulation; (e) Kalte Ente: an aromatized wine-based drink obtained by mixing wine, semi-sparkling wine or semi-sparkling wine with added CO 2 with sparkling wine or sparkling wine with added CO 2 , and adding natural lemon substances or extracts thereof . The finished product must contain not less than 25 % by volume of the sparkling wine or sparkling wine with added CO 2 ; (e) Kalte Ente: an aromatized wine-based drink obtained by mixing wine, semi-sparkling wine or semi-sparkling wine with added CO 2 with sparkling wine or sparkling wine with added CO 2 , and adding natural lemon substances or extracts thereof . The finished product must contain not less than 25 % by volume of the sparkling wine or sparkling wine with added CO 2 ; (f) Glühwein: An aromatized drink obtained exclusively from red or white wine, flavoured mainly with cinnamon and/or cloves; without prejudice to the quantities of water resulting from recourse to Article 3 (a), the addition of water is forbidden . Where it has been prepared from white wine, the sales description ‘Glühwein’ must be supplemented by the words ‘white wine’; (f) Glühwein: An aromatized drink obtained exclusively from red or white wine, flavoured mainly with cinnamon and/or cloves; without prejudice to the quantities of water resulting from recourse to Article 3 (a), the addition of water is forbidden . Where it has been prepared from white wine, the sales description ‘Glühwein’ must be supplemented by the words ‘white wine’; (f)a ViiniglögiVinglögg: An aromatized drink obtained exclusively from red or white wine, flavoured mainly with cinnamon and/or cloves . Where it has been prepared from white wine, the sales description ‘ViiniglögiVinglögg’ must be supplemented by the words ‘white wine’; (f)a ViiniglögiVinglögg: An aromatized drink obtained exclusively from red or white wine, flavoured mainly with cinnamon and/or cloves . Where it has been prepared from white wine, the sales description ‘ViiniglögiVinglögg’ must be supplemented by the words ‘white wine’; (g) Maiwein: an aromatized drink obtained from wine with added asperula odorata plants or extracts thereof so as to ensure a predominant taste of asperula odorata; (g) Maiwein: an aromatized drink obtained from wine with added asperula odorata plants or extracts thereof so as to ensure a predominant taste of asperula odorata; (h) Maitrank: an aromatized drink obtained from dry white wine in which asperula odorata plants have been macerated or to which extracts of asperula odorata have been added, with the addition of oranges and/or other fruits, possibly in the form of juice, concentrated or extracts, and with maximum 5 % sugar sweetening; (h) Maitrank: an aromatized drink obtained from dry white wine in which asperula odorata plants have been macerated or to which extracts of asperula odorata have been added, with the addition of oranges and/or other fruits, possibly in the form of juice, concentrated or extracts, and with maximum 5 % sugar sweetening; (i) Pelin: an aromatized wine-based drink produced from white or red wine, grape must concentrate, grape juice (or beet sugar) and specific tincture of herbs, having an alcoholic strength of not less than 8,5 % vol., a sugar content expressed as invert sugar of 45-50 grams per litre, and a total acidity of not less than 3 grams per litre expressed as tartaric acid. (j) her definitions: other definitions shall be adopted in accordance with the procedure laid down in Article 13. (j) her definitions: other definitions shall be adopted in accordance with the procedure laid down in Article 13. 4. Definition of the categories of aromatized wine-product cocktails the description of which may: — replace the description ‘aromatized wine-product cocktail’ in the State of production, — be used to supplement ‘aromatized wine-product cocktail’ in the other Member States; — (a) Wine-based cocktail: an aromatized drink in which: — the proportion of concentrated grape must does not exceed 10 % of the total volume of the finished product, — the sugar content, expressed as invert sugar, is less than 80 grams per litre; (b) Aromatized semi-sparkling grape-based cocktail: a drink: — prepared exclusively from grape must, — the actual alcoholic strength by volume of which is less than 4 % vol, — containing carbon dioxide obtained exclusively from fermentation of the products used; (c) Other definitions: other definitions shall be adopted in accordance with the procedure laid down in Article 13. — be used to supplement ‘aromatized wine-product cocktail’ in the other Member States; (a) Wine-based cocktail: an aromatized drink in which: — the proportion of concentrated grape must does not exceed 10 % of the total volume of the finished product, — the sugar content, expressed as invert sugar, is less than 80 grams per litre; (a) Wine-based cocktail: an aromatized drink in which: — the proportion of concentrated grape must does not exceed 10 % of the total volume of the finished product, — the sugar content, expressed as invert sugar, is less than 80 grams per litre; (b) Aromatized semi-sparkling grape-based cocktail: a drink: — prepared exclusively from grape must, — the actual alcoholic strength by volume of which is less than 4 % vol, — containing carbon dioxide obtained exclusively from fermentation of the products used; (b) Aromatized semi-sparkling grape-based cocktail: a drink: — prepared exclusively from grape must, — the actual alcoholic strength by volume of which is less than 4 % vol, — containing carbon dioxide obtained exclusively from fermentation of the products used; (c) Other definitions: other definitions shall be adopted in accordance with the procedure laid down in Article 13. (c) Other definitions: 5. The descriptions referred to in paragraphs 1 (a) and (b), 2 and 3 may also include the following particulars, with the sugar content indicated in each respective subparagraph being expressed as invert sugar: (a) ‘extra-dry’: in the case of products with a sugar content of less than 30 grams per litre; (b) ‘dry’: in the case of products with a sugar content of less than 50 grams per litre; (c) ‘semi-dry’: in the case of products with a sugar content of between 50 and 90 grams per litre; (d) ‘semi-sweet’: in the case of products with a sugar content of between 90 and 130 grams per litre; (e) ‘sweet’: in the case of products with a sugar content of more than 130 grams per litre. The terms ‘semi-sweet’ and ‘sweet’ may be replaced by an indication of the sugar content, expressed in grams of invert sugar per litre. 6. Where the sales description of aromatized wine-based drinks includes the term ‘sparkling’, the quantity of sparkling wine used must be not less than 95 %. 7. Detailed rules for the application of this Article shall be adopted in accordance with the procedures laid down in Article 14.
Article 3 Subsidiary definitions
For the purposes of this Regulation: (a) ‘sweetening’ shall mean: using one or more of the following products in the preparation of aromatized wines, aromatized wine-based drinks and aromatized wine-product cocktails: semi-white sugar, white sugar, refined white sugar, dextrose, fructose, glucose syrup, liquid sugar, invert liquid sugar, invert sugar syrup, rectified concentrated grape must, concentrated grape must, fresh grape must, burned sugar, honey, carob syrup, or other natural carbohydrate substances having a similar effect to the above products. ‘Burned sugar’ means the product obtained exclusively from the controlled heating of sucrose without bases, mineral acids or other chemical additives; (a) ‘sweetening’ shall mean: using one or more of the following products in the preparation of aromatized wines, aromatized wine-based drinks and aromatized wine-product cocktails: semi-white sugar, white sugar, refined white sugar, dextrose, fructose, glucose syrup, liquid sugar, invert liquid sugar, invert sugar syrup, rectified concentrated grape must, concentrated grape must, fresh grape must, burned sugar, honey, carob syrup, or other natural carbohydrate substances having a similar effect to the above products. ‘Burned sugar’ means the product obtained exclusively from the controlled heating of sucrose without bases, mineral acids or other chemical additives; (b) ‘flavouring’ shall mean: using one or more of the flavourings defined in Article 1 (2) (a) of Directive 88/388/EEC and/or aromatic herbs and/or spices and/or flavouring foodstuffs in the preparation of aromatized wines, aromatized wine-based drinks and aromatized wine-product cocktails. Addition of such substances confers on the final product organoleptic characteristics other than those of wine; (b) ‘flavouring’ shall mean: using one or more of the flavourings defined in Article 1 (2) (a) of Directive 88/388/EEC and/or aromatic herbs and/or spices and/or flavouring foodstuffs in the preparation of aromatized wines, aromatized wine-based drinks and aromatized wine-product cocktails. Addition of such substances confers on the final product organoleptic characteristics other than those of wine; (c) ‘colouring’ shall mean: using one or more colorants in the preparation of aromatized wines or aromatized wine-product cocktails; (c) ‘colouring’ shall mean: using one or more colorants in the preparation of aromatized wines or aromatized wine-product cocktails; (d) ‘adding alcohol’ shall mean: using one or more of the following products in the preparation of aromatized wines and, where appropriate, aromatized wine-based drinks: — ethyl alcohol of viticultural origin, — wine alcohol or dried grape alcohol, — ethyl alcohol of agricultural origin, — wine distillate or dried grape distillate, — distillate of agricultural origin, — wine spirit or grape-marc spirit, — dried grape spirit, which comply with the characteristics laid down by Community provisions, in particular, the characteristics of ethyl alcohol must comply with those set out in Annex I; (d) ‘adding alcohol’ shall mean: using one or more of the following products in the preparation of aromatized wines and, where appropriate, aromatized wine-based drinks: — ethyl alcohol of viticultural origin, — wine alcohol or dried grape alcohol, — ethyl alcohol of agricultural origin, — wine distillate or dried grape distillate, — distillate of agricultural origin, — wine spirit or grape-marc spirit, — dried grape spirit, which comply with the characteristics laid down by Community provisions, in particular, the characteristics of ethyl alcohol must comply with those set out in Annex I; (e) ‘actual alcoholic strength by volume’ shall mean: the number of volumes of pure alcohol at 20° C contained in 100 volumes of the product at the same temperature; (e) ‘actual alcoholic strength by volume’ shall mean: the number of volumes of pure alcohol at 20° C contained in 100 volumes of the product at the same temperature; (f) ‘potential alcoholic strength by volume’ shall mean: the number of volumes of pure alcohol at 20 °C which would be produced by total fermentation of the sugar contained in 100 volumes of the product at the same temperature; (f) ‘potential alcoholic strength by volume’ shall mean: the number of volumes of pure alcohol at 20 °C which would be produced by total fermentation of the sugar contained in 100 volumes of the product at the same temperature; (g) total alcoholic strength by volume' shall mean: the sum of the actual and potential alcoholic strengths by volume; (g) total alcoholic strength by volume' shall mean: the sum of the actual and potential alcoholic strengths by volume; (h) ‘natural alcoholic strength by volume’ shall mean: the total alcoholic strength by volume of the product before any enrichment. (h) ‘natural alcoholic strength by volume’ shall mean: the total alcoholic strength by volume of the product before any enrichment.
Article 4 
1. For the drinks referred to in this Regulation the list of authorized food additives, the directions for their use and the products concerned shall be determined in accordance with the procedure laid down in Directive 89/107/EEC ( 15 ). 2. For the preparation of these drinks, the addition of water, possibly distilled or demineralized, shall be authorized provided that the quality of the water conforms to the national provisions adopted pursuant to Directives 90/777/EEC and 80/778/EEC and that the water added does not change the nature of the drink. 3. Ethyl alcohol used to dilute or dissolve colorants, flavourings or any other authorized additives used in the preparation of the said aromatized products must be of agricultural origin and be used in the dose strictly necessary to dilute or dissolve colorants, flavourings or any other authorized additive. 4. Detailed rules, including the methods to be used for analysing the products covered by this Regulation, shall be adopted in accordance with the procedure laid down in Article 13.
Article 5 
1. The oenological processes and practices laid down in accordance with Regulation (EEC) No 822/87 shall apply to the wines and musts which are included in the composition of the products listed in Article 1. 2. The processes for products being prepared for the purpose of obtaining one of the finished products referred to in this Regulation shall be established in accordance with the procedure laid down in Article 14.
Article 6 
1. The use of the descriptions referred to in Article 2 and in this Article shall be restricted to the drinks defined therein, account being taken of the requirements laid down in Articles 2 and 4. The descriptions in question must be used to describe the said drinks in the Community. Drinks which do not meet the requirements laid down for the drinks defined in Article 2 may not bear the descriptions assigned to the latter therein. (a) The geographical designations listed in Annex II may replace the descriptions referred to in paragraph 1 or supplement them, forming composite descriptions. (b) These geographical designations shall be reserved for drinks in respect of which the production stage during which they acquired their character and definitive qualities took place in the geographical area indicated, provided that the consumer is not misled as to the raw material used. 3. The sales descriptions referred to in paragraph 1 may not be supplemented by geographical ascriptions allowed for wine products. 4. Member States may apply specific national rules on production, movement within a Member State, description and presentation of the drinks referred to in Annex II manufactured within their territories, in so far as such rules are compatible with Community law.
Article 7 
1. The sales description of aromatized drinks containing wine products and flavourings and with a minimum alcohol strength by volume of 1,2 % vol which do not comply with this Regulation shall contain no reference to wine-sector products. 2. Aromatized drinks which do not comply with this Regulation may not be marketed for human consumption by associating words or phrases such as ‘like’, ‘type’, ‘style’, ‘make’, ‘flavour’ or any other similar indications with any of the descriptions mentioned in this Regulation. 3. At the latest six months following the entry into force of this Regulation, the Commission shall present to the Council an appropriate proposal concerning aromatized drinks which contain wine-sector products, are obtained by adding alcohol and which are not covered by this Regulation. Use of the words used to describe drinks known as ‘wine cooler’ shall be authorized for such drinks until the Council has taken a decision on the aforementioned proposal.
Article 8 
1. In addition to complying with national rules adopted in accordance with Directive 79/112/EEC, the labelling, presentation and advertising of the drinks referred to in Article 2 shall comply with this Article. 2. The sales description of the products referred to in Article 2 shall be one of the descriptions to be used exclusively for such products under Article 6. 3. The descriptions referred to in Article 2 may be supplemented by a reference to the main flavouring used. 4. Where the alcohol used in the manufacture of the drinks covered by this Regulations comes from one sole raw material (for example, solely wine alcohol, molasses alcohol or grain alcohol), the nature of the alcohol may be indicated on the label. Should the alcohol come from several raw materials, no special indication relating to the nature of the alcohol shall appear on the label. Ethyl alcohol used in the preparation of drinks covered by this Regulation to dilute or dissolve colorants, flavourings or any other authorized additives shall not be regarded as an ingredient. 4a. As from 1 January 1993, bottled products covered by this Regulation may not be held with a view to sale or placed on the market in containers fitted with closing devices covered by lead-based capsules or foil. However, the disposal of products in bottles fitted before that date with such capsules or foil shall be authorized until stocks are used up. 5. The geographical designations listed in Annex II may not be translated. 6. The particulars provided for in this Regulation shall be given in one or more official languages of the Community in such a way that the final consumer can readily understand each item, unless purchasers are provided with the information by other means. 7. In the case of drinks originating in third countries, use of an official language of the third country in which the product has been made shall be authorized if the particulars provided for in this Regulation are also given in an official language of the Community in such a way that the final consumer can readily understand each item. 8. Without prejudice to Article 11, in the case of drinks originating in the Community and intended for export, the particulars provided for in this Regulation may be repeated in another language; this does not apply to the designations referred to in paragraph 5. 9. In the case of the drinks referred to in Article 2, the following may be determined in accordance with the procedure laid down in Article 13: (a) the special provisions governing the use of terms referring to a certain property of the product, such as its history or the method by which it is prepared; (b) the rules governing the labelling of products in containers not intended for the final consumer.
Article 9 
1. Member States shall take the measures necessary to ensure that Community provisions relating to aromatized wines, aromatized wine-based drinks and aromatized wine-product cocktails are complied with. They shall appoint one or more agencies to monitor compliance with these provisions. In the case of the drinks listed in Annex II, it may be decided in accordance with the procedure laid down in Article 13 that such supervision and protection shall be effected, for the purposes of movement within the Community, by means of commercial documents verified by the administration and by the keeping of appropriate registers. 2. For drinks listed in Annex II which are exported, a system of authentication documents to eliminate fraudulent practices and counterfeits may be established in accordance with the procedure laid down in Article 13. If the system referred to in the first subparagraph is not introduced, the Member States shall implement their own authentication systems, provided that these comply with Community rules. 3. The Council, acting by a qualified majority on a proposal from the Commission, shall adopt the necessary measures for the uniform application of Communitys provisions in the aromatized wines, aromatized wine-based drinks and aromatized wine-product cocktails sector, particularly with regard to controls and relations between the competent bodies of the Member States. 4. Member States and the Commission shall communicate to each order the information necessary for implementing this Regulation. Detailed rules for the communication and dissemination of such information shall be adopted in accordance with the procedure laid down in Article 13.
Article 10 
In order to be marketed for human consumption within the Community, imported drinks defined by this Regulation and bearing a geographical ascription may, subject to reciprocal arrangements, qualify for the supervision and protection referred to in the second subparagraph of Article 9 (1). The first subparagraph shall be implemented by agreements to be negotiated and concluded with the third countries concerned under the procedure laid down in Article 113 of the Treaty. The implementing rules and the list of products referred to in the first subparagraph shall be adopted in accordance with the procedure laid down in Article 14.
Article 10a 
1. Member States shall adopt all measures necessary to permit those concerned to prevent, under the conditions laid down in Articles 23 and 24 of the Agreement on Trade-Related Aspects of Intellectual Property Rights, the use within the Community of a geographical designation identifying products covered by this Regulation for products which do not originate in the place referred to by the geographical designation in question, including in cases where the actual origin of the product is indicated or where the geographical designations given in translation or accompanied by expressions such as ‘like’, ‘type’, ‘style’, ‘imitation’ or other. For the purposes of this Article, ‘geographical designation’ shall mean any indication identifying a product as originating in the territory of a third country which is a member of the World Trade Organization, or in a region or locality of that territory, where a quality, reputation or other specific characteristic of that product can essentially be attributed to that geographical origin. 2. Paragraph 1 shall apply notwithstanding Article 10 of this Regulation and other provisions of Community legislation laying down rules for the description and presentation of products covered by this Regulation. 3. Detailed rules for the application of this Article, where necessary, shall be adopted in accordance with the procedure laid down in Article 14.
Article 11 
Other than in the case of exceptions to be decided in accordance with the procedure laid down in Article 13, aromatized wines, aromatized wine-based drinks and aromatized wine-product cocktails intended for export must comply with the provisions of this Regulation.
Article 12 
1. An implementation committee for the drinks referred to in this Regulation (hereinafter referred to as ‘the Committee’) is hereby set up. 2. The Committee shall adopt its rules of procedure.
Article 13 
Where reference is made to this Article, Articles 4 and 7 of Decision 1999/468/EC ( 16 ) shall apply, having regard to the provisions of Article 8 thereof. The period provided for in Article 4(3) of Decision 1999/468/EC shall be one month.
Article 14 
Where reference is made to this Article, Articles 5 and 7 of Decision 1999/468/EC ( 17 ) shall apply, having regard to the provisions of Article 8 thereof. The period laid down in Article 5(6) of Decision 1999/468/EC shall be set at three months.
Article 15 
The Committee may consider any other question referred to it by its chairman, either on his own initiative or at the request of the representative of a Member State.
Article 16 
1. In order to facilitate the changeover from the present arrangements to those introduced by this Regulation, transitional measures shall be adopted in accordance with the procedure laid down in Article 13. 2. Such transitional measures shall be applicable for not more than two years from the date of implementation of this Regulation.
Article 17 
This Regulation shall enter into force on the third day following its publication in the Official Journal of the European Communities . It shall apply from 17 December 1991 with the exception of Articles 12 to 15, which shall apply as from the entry into force of this Regulation. However, drinks produced and labelled before that date may be disposed of until stocks run out. This Regulation shall be binding in its entirety and directly applicable in all Member States.