{
  "url": "https://openlegislation.uk/eu-regulation-2011-1006/annex-I/chapter-22/annotations/3/annotation/5",
  "json_url": "https://openlegislation.uk/eu-regulation-2011-1006/annex-I/chapter-22/annotations/3/annotation/5.json",
  "legislation": "eur/2011/1006",
  "legislation_title": "Commission Regulation (EU) No 1006/2011 of 27 September 2011 amending Annex I 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-2011-1006",
  "path": "annex/I/chapter/22/annotations/3/annotation/5",
  "kind": "division",
  "number": "5",
  "heading": "Subheadings 2204 21 11 to 2204 21 98 and 2204 29 11 to 2204 29 98 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, and\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, and\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, and\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, or\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 liqueur wines with a designation of origin or with a geographical indication appearing on the list set out in Regulation (EC) No 607/2009 (OJ L 193, 24.7.2009, p. 60) and 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 liqueur wines with a designation of origin or with a geographical indication appearing on the list set out in Regulation (EC) No 607/2009 (OJ L 193, 24.7.2009, p. 60) 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/2011/1006/annex/I/chapter/22/annotations/3/annotation/5",
    "retrieved_at": "2026-11-01T14:49:52.473323+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."
}