{
  "url": "https://openlegislation.uk/eu-regulation-1994-3115/annex-I/chapter-22/annotations/2/annotation/4",
  "json_url": "https://openlegislation.uk/eu-regulation-1994-3115/annex-I/chapter-22/annotations/2/annotation/4.json",
  "legislation": "eur/1994/3115",
  "legislation_title": "Commission Regulation (EC) No 3115/94 of 20 December 1994 amending Annexes I and II to Council Regulation (EEC) No 2658/87 on the tariff and statistical nomenclature and on the Common Customs Tariff",
  "legislation_url": "https://openlegislation.uk/eu-regulation-1994-3115",
  "path": "annex/I/chapter/22/annotations/2/annotation/4",
  "kind": "division",
  "number": "4",
  "heading": "Subheadings 2204 21 11 to 2204 21 99 and 2204 29 12 to 2204 29 99 shall be taken to include:",
  "text": "(a) grape must with fermentation arrested by the addition of alcohol, that is to say a product:\nhaving an actual alcoholic strength by volume of not less than 12 % vol but less than 15 % vol,\nand\nobtained by the addition to unfermented grape must having a natural alcoholic strength by volume of not less than 8,5 % vol of a product derived from the distillation of wine;\n(b) wine fortified for distillation, that is to say a product:\nhaving an actual alcoholic strength by volume of not less than 18 % vol but not more than 24 % vol,\nobtained exclusively by the addition to wine containing no residual sugar of an unrectified product derived from the distillation of wine and having a maximum actual alcoholic strength by volume of 86 % vol,\nand\nhaving a maximum volatile acidity of 1,5 g/l, expressed as acetic acid;\n(c) liqueur wine, that is to say a product:\nhaving a total alcoholic strength by volume of not less than 17,5 % vol and an actual alcoholic strength by volume of not less than 15 % vol but not more than 22 % vol,\nand\nobtained from grape must or wine, which must come from vine varieties approved in the third country of origin for the production of liqueur wine and have a minimum natural alcoholic strength by volume of 12 % vol,\nby freezing,\nor\nby the addition during or after fermentation:\nof a product derived from the distillation of wine, or\nof concentrated grape must or, in the case of certain quality liqueur wines appearing on a list to be adopted of wines for which such practice is traditional, of grape must concentrated by direct heat, which, apart from this operation, corresponds to the definition of concentrated grape must, or\nof a mixture of these products.\nHowever, certain quality liqueur wines appearing on a list to be adopted may be obtained from unfermented fresh grape must which does not need to have a minimum natural alcoholic strength by volume of 12 % vol.",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eur/1994/3115/annex/I/chapter/22/annotations/2/annotation/4",
    "retrieved_at": "2026-11-01T14:59:54.248029+00:00"
  },
  "licence": "Open Government Licence v3.0",
  "licence_url": "https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/",
  "attribution": "Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives."
}