Division 5 "Fresh grape must with fermentation arrested by the addition of alcohol" means a product which:

has an actual alcoholic strength of not less than 12 % volume and not more than 15 % volume;

is obtained by addition to unfermented grape must, which has a natural alcoholic strength of not less than 8,5 % volume and is exclusively derived from wine grape varieties classifiable in accordance with Article 81(2):

1. (i)

   either of neutral alcohol of vinous origin, including alcohol obtained from the distillation of dried grapes, having an actual alcoholic strength of not less than 96 % volume;

2. (ii)

   or of an unrectified product derived from the distillation of wine and having an actual alcoholic strength of not less than 52 % volume and not more than 80 % volume.