IN BREVE
- The European Commission has clarified the rules on the labeling of alcohol-free and low-alcohol wines, particularly for partially dealcoholized wines between 6% and 9% ABV.
- The 30% alcohol reduction threshold is crucial for determining the sales designation and the use of claims.
- Wines with a reduction of less than 30% must be labeled as “wine produced by dealcoholization” and cannot use terms suggesting a reduced alcohol content.
- The Commission has distinguished three main categories: dealcoholized wine, alcohol-reduced wine, and wine produced by dealcoholization.
- These distinctions help avoid ambiguity and misleading interpretations for consumers, especially for products between 6% and 9% ABV.
Dealcoholized wine, partially dealcoholized wine, alcohol-reduced wine. The European Commission has provided a formal clarification on the labeling and presentation of alcohol-free and low-alcohol wines. This clarification is particularly important for partially dealcoholized wines with a final alcoholic strength between 6% and 9% ABV.
The clarification was sent by the Directorate-General for Agriculture and Rural Development (DG AGRI) to the CEEV – Comité Européen des Entreprises Vins. It concerns the interpretation of the rules introduced with the Wine Package within the framework of the wine CMO.
According to the Commission’s specifications, the 30% reduction threshold in alcoholic strength compared to the minimum required for the reference category is decisive. This threshold determines the correct sales designation and the use of any claims.
WHEN YOU CANNOT USE THE TERM “ALCOHOL-REDUCED WINE”
The Commission clarifies that “vine products obtained following a dealcoholization treatment and with a final actual alcoholic strength reduced by less than 30% compared to the minimum of the category they belong to must be labeled as “wine produced by dealcoholization”.” Furthermore: “They cannot use the term “alcohol-reduced” or other terms suggesting an alcohol content lower than the minimum provided for the category itself.”
In practice, a wine that, after dealcoholization, remains within the minimum range of the “wine” category (8.5% ABV in zones A and B, 9% ABV in zone C) cannot be presented as “alcohol-reduced wine.” This applies even if it has undergone a partial alcohol removal treatment.
THE THREE TIERS PROVIDED BY THE WINE PACKAGE
The updated CEEV scheme clearly distinguishes three main categories:
- Dealcoholized wine
– Alcoholic strength: from 0% to 0.5% ABV.
– Sales designation: dealcoholized wine (with “0.0%” indication only between 0 and 0.05%).
- Alcohol-reduced wine
– Alcoholic strength: higher than 0.5% ABV.
– Reduction: at least 30% compared to the minimum of the reference category.
– Sales designation: alcohol-reduced wine, with an indication that the product is obtained by dealcoholization.
- Wine produced by dealcoholization
– Final alcoholic strength: between approximately 6% and 8.5% ABV (zones A and B) or up to 9% ABV (zone C).
– Reduction of less than 30%.
– Sales designation: wine, accompanied by the indication “produced by dealcoholization.”
– Claims referring to a reduced alcohol content are not permitted.
A CLARIFICATION WITH CONCRETE EFFECTS FOR THE MARKET
The clarification provided by the European Commission has a direct impact on the commercial presentation of partially dealcoholized wines. This avoids overlaps between categories and possible misleading interpretations for the consumer.
The distinction between wine, wine produced by dealcoholization, and alcohol-reduced wine thus becomes clearer. This clarity is important, especially for products in the intermediate range between 6% and 9% ABV, which are currently at the center of growing production and commercial interest.
