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SALES DENOMINATIONS AND DESCRIPTIONS OF AROMATISED WINE PRODUCTS A. SALES DENOMINATIONS AND DESCRIPTIONS OF AROMATISED WINES (1) Aromatised wine Products complying with the definition set out in Article 3(2).

(2) Wine-based aperitif Aromatised wine to which alcohol may have been added. The use of the term ‘aperitif’ in this connection is without prejudice to its use to define products which do not fall within the scope of this Regulation.

(3) Vermouth Aromatised wine:

— to which alcohol may have been added; and — whose characteristic taste has been obtained by the use of appropriate substances of Artemisia species.

(4) Bitter aromatised wine Aromatised wine with a characteristic bitter flavour to which alcohol has been added. The sales denomination ‘bitter aromatised wine’ is followed by the name of the main bitter-flavouring substance. The sales denomination ‘bitter aromatised wine’ may be supplemented or replaced by the following terms:

— ‘Quinquina wine’, whose main flavouring is natural quinine flavouring,

— ‘ Bitter vino ’, whose main flavouring is natural gentian flavouring and which has been coloured with authorised yellow and/or red colour; the use of the word ‘bitter’ in this connection is 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 which has been coloured with authorised yellow and/or red colours.

(5) Egg-based aromatised wine Aromatised wine:

— to which alcohol has been added,

— to which good-quality egg yolk or extracts thereof have been added,

— which has a sugar content expressed in terms of invert sugar of more than 200 grams, and — in the preparation of which the minimum quantity of egg yolk used in the mixture is 10 grams per litre. The sales denomination ‘egg-based aromatised wine’ may be accompanied by the term ‘ cremovo ’ where such product contains wine of the protected designation of origin ‘Marsala’ in a proportion of not less than 80 %.

The sales denomination ‘egg-based aromatised wine’ may be accompanied by the term ‘ cremovo zabaione ’, where such product contains wine of the protected designation of origin ‘Marsala’ in a proportion of not less than 80 % and has an egg yolk content of not less than 60 grams per litre.

(6) Väkevä viiniglögi/Starkvinsglögg An aromatised wine:

— to which alcohol has been added, and — whose characteristic taste has been obtained by the use of cloves and/or cinnamon. B. SALES DENOMINATIONS AND DESCRIPTIONS OF AROMATISED WINE BASED DRINKS (1) Aromatised wine-based drink Products complying with the definition set out in Article 3(3).

(2) Aromatised fortified wine-based drink Aromatised wine-based drink — to which alcohol has been added,

— which has actual alcoholic strength by volume not less than 7 % vol.,

— which has been sweetened,

— which is obtained from white wine,

— to which dried grape distillate has been added, and — which has been flavoured exclusively by cardamom extract; or — to which alcohol has been added,

— which has actual alcoholic strength by volume not less than 7 % vol.,

— which has been sweetened,

— which is obtained from red wine, and

Aromatised wine-based drink, which is obtained from white wine under the same conditions as for Sangría/Sangria. ‘ Clarea ’ may be used as a sales denomination only when the product is produced in Spain. When the product is produced in other Member States, ‘ Clarea ’ may only be used to supplement the sales denomination ‘aromatised wine-based drink’, provided that it is accompanied by the words: ‘produced in …’, followed by the name of the Member State of production or of a more restricted region.

(5) Zurra Aromatised wine-based drink obtained by adding brandy or wine spirit as defined in Regulation (EC) No 110/2008 to Sangría/Sangria and Clarea, possibly with the addition of pieces of fruit. The actual alcoholic strength by volume must be not less than 9 % vol. and less than 14 % vol.

(6) Bitter soda Aromatised wine-based drink — which is obtained from ‘ bitter vino ’ the content of which in the finished product must not be less than 50 % by volume,

— to which carbon dioxide or carbonated water has been added, and — which has an actual alcoholic strength by volume of not less than 8 % vol., and less than 10,5 % vol..

The use of the word ‘bitter’ in this context shall be without prejudice to its use to define products which do not fall within the scope of this Regulation.

(7) Kalte Ente Aromatised wine-based drink — which is obtained by mixing wine, semi-sparkling wine or aerated semi-sparkling wine with sparkling wine or aerated sparkling wine,

— to which natural lemon substances or extracts thereof have been added, and — which has an actual alcoholic strength by volume of not less than 7 % vol.. The finished product must contain not less than 25 % by volume of the sparkling wine or aerated sparkling wine.

(8) Glühwein Aromatised wine-based drink — which is obtained exclusively from red or white wine or both,

— which is flavoured mainly with cinnamon and/or cloves, and — which has an actual alcoholic strength by volume of not less than 7 % vol.. Without prejudice to the quantities of water resulting from the application of Annex I, point 2, the addition of water is forbidden. Where it has been prepared from white wine, the sales denomination ‘ Glühwein ’ must be supplemented by words indicating white wine, such as the word ‘white’.

(9) Viiniglögi/Vinglögg/Karštas vynas

Aromatised wine-based drink — which is obtained exclusively from red or white wine,

— which is flavoured mainly with cinnamon and/or cloves, and — which has an actual alcoholic strength by volume of not less than 7 % vol.. Where it has been prepared from white wine, the sales denomination ‘ Viiniglögi/Vinglögg/Karštas vynas ’ must be supplemented by words indicating white wine, such as the word ‘white’.

(10) Maiwein Aromatised wine-based drink — which is obtained from wine in which Galium odoratum (L.) Scop. (Asperula odorata L.), plants or extracts thereof has been added so as to ensure a predominant taste of Galium odoratum (L.) Scop. (Asperula odorata L.), and — which has an actual alcoholic strength by volume of not less than 7 % vol..

(11) Maitrank Aromatised wine-based drink — which is obtained from white wine in which Galium odoratum (L.) Scop. (Asperula odorata L.) plants have been macerated or to which extracts thereof 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, and — which has an actual alcoholic strength by volume of not less than 7 % vol..

(12) Pelin Aromatised wine-based drink — which is obtained from red or white wine and specific mixture of herbs,

— which has an actual alcoholic strength by volume of not less than 8,5 % vol., and — which has 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.

(13) Aromatizovaný dezert Aromatised wine-based drink — which is obtained from white or red wine, sugar and dessert spices mixture,

— which has an actual alcoholic strength by volume of not less than 9 % vol. and less than 12 % vol., and — which has a sugar content expressed as invert sugar of 90-130 grams per litre and a total acidity of at least 2,5 grams per litre expressed as tartaric acid. ‘ Aromatizovaný dezert ’ may be used as a sales denomination only when the product is produced in the Czech Republic. When the product is produced in other Member States, ‘ Aromatizovaný dezert ’ may only be used to supplement the sales denomination ‘aromatised wine-based drink’ provided that it is accompanied by the words ‘produced in …’ followed by the name of the Member State of production or of a more restricted region.

— which has an actual alcoholic strength by volume less than 4 % vol., and — which contains carbon dioxide obtained exclusively from fermentation of the products used.

(4) Sparkling wine cocktail Aromatised wine-product cocktail, which is mixed with sparkling wine.

— to which flavouring preparations obtained exclusively from spices, ginseng, nuts, citrus fruit essences and aromatic herbs, have been added.

(3) Sangría/Sangria Aromatised wine-based drink — which is obtained from wine,

— which is aromatised with the addition of natural citrus-fruit extracts or essences, with or without the juice of such fruit,

— to which spices may have been added,

— to which carbon dioxide may have been added,

— which has not been coloured,

— which have an actual alcoholic strength by volume of not less than 4,5 % vol., and less than 12 % vol., and — which may contain solid particles of citrus-fruit pulp or peel and its colour must come exclusively from the raw materials used. ‘ Sangría ’ or ‘ Sangria ’ may be used as a sales denomination only when the product is produced in Spain or Portugal. When the product is produced in other Member States, ‘ Sangría ’ or ‘ Sangria ’ may only be used to supplement the sales denomination ‘aromatised wine-based drink’, provided that it is accompanied by the words: ‘produced in …’, followed by the name of the Member State of production or of a more restricted region.

(4) Clarea

(14) Wino ziołowe Aromatised wine-based drink:

(a) which is obtained from wine and in which grapevine products represent at least 85 % of the total volume, (b) which has been flavoured exclusively with flavouring preparations obtained from herbs or spices or both, (c) which has not been coloured, (d) which has an actual alcoholic strength by volume of not less than 7 % C. SALES DENOMINATIONS AND DESCRIPTIONS OF AROMATISED WINE-PRODUCT COCKTAILS (1) Aromatised wine-product cocktail Product complying with the definition set out in Article 3(4). The use of the term ‘cocktail’ in this connection is without prejudice to its use to define products which do not fall within the scope of this Regulation.

(2) Wine-based cocktail Aromatised wine-product cocktail — in which the proportion of concentrated grape must does not exceed 10 % of the total volume of the finished product,

— which has an actual alcoholic strength by volume less than 7 % vol., and — in which the sugar content, expressed as invert sugar, is less than 80 grams per litre.

(3) Aromatised semi-sparkling grape-based cocktail Aromatised wine-product cocktail — which is obtained exclusively from grape must,