Europe shares its fruit and berry wines, which cherish rich European cultural heritage, authentic flavors, wine-making traditions, and high European safety and quality standards.
Wine is one of the greatest treasures of Europe. Besides wines with Protected geographical indications and Protected designations of origin, there are other wines subject to specific European regulations. These are wines with indication of vine grape variety, fruit and berry wines.
In order to ensure clean and safe raw materials for soft drinks production, specific requirements for primary production is set. It includes hygiene provisions and record keeping rules. Special regulation establishes provisions relating to maximum levels of pesticide residues in or on food of plant origin.
Moreover, in European Union there are specific regulations for the categories.
The regulations states that fruit wines are fermented alcoholic beverages made from a variety of base ingredients (other than grapes); they may also have additional flavors taken from fruits, flowers, and herbs. This definition is sometimes broadened to include any fermented alcoholic beverage except beer. For historical reasons, mead, cider, and perry are also excluded from the definition of fruit wine.
Fruit wines are usually referred to by their main ingredient (e.g., plum wine or elderberry wine) because the usual definition of wine states that it is made from fermented grape juice.
Fruit and berry wines are generally classified as follows:
a) Natural fruit wine: Any fruit wine containing no added brandy or alcohol is designated as “natural.”
b) Fruit table wine or berry table wine: The fruit or berry wine having an alcoholic content not in excess of 14 percent by volume. Such wine may also be designated “light fruit wine,” or “light berry wine.”
c) Fruit dessert wine or berry dessert wine: The fruit or berry wine having an alcoholic content in excess of 14 percent but not in excess of 24 percent by volume.
d) Sparkling fruit and berry wine: A wine impregnated with carbon dioxide to a minimum of 200 k Pa at 10°C (at sea level) and has an actual alcoholic strength, including the alcohol contained in any ‘expedition liqueur’ added, of not less than 8.5% by volume or derives its effervescence exclusively from a primary or secondary alcoholic fermentation in a closed vessel.
e) Species fruit wines: Single species fruit wine must have a minimum of 90% of that species with a maximum of 10% undeclared. Dual species fruit wines must have two species with a sum of 90% and 10% undeclared with a minimum content of 15% for the second species. Triple species fruit wines must have three species with a sum of 90% with 10% or less undeclared and a minimum content of 15% for the second species and 10% for the third species.