416 WINE LAW the indication “produced from”, complete with the name of the raw material(s) used in the production of ethyl alcohol of agricultural origin. 16) Fruit Spirit obtained by maceration and distillation a) A spirit of (followed by the name of the fruit) obtained by maceration and distillation means a spirit drink: i) Obtained by maceration of the fruits or berries listed in sub point ii), partially fermented or not fermented, possibly with the addition of a maximum of 20 liters of ethyl alcohol of agricultural origin, brandy and/or a distillate derived from the same fruit per 100 kg of fermented fruits or berries, followed by distillation to less than 86% vol., ii) Produced from the following fruits or berries: - blackberry (Rubus fruticosus auct. aggr.), - strawberry (Fragaria spp.), - blueberry (Vaccinium myrtillus L.), - raspberry (Rubus idaeus L.), - red currant (Ribes rubrum L.), - wild sloe (Prunus spinosa L.), - apricot berry (Sorbus aucuparia L.), - common rowan berry (Sorbus domestica L.), - holly berry (Ilex cassine L.), - mustard berry [Sorbus torminalis (L.) Crantz], - elderberry (Sambucus nigra L.), - rose-hip (Rosa canina L.), - blackcurrant (Ribes nigrum L.). - banana (Musa spp.), - passion fruit (Passiflora edulis Sims), - caja-manga (Spondias dulcis Sol. ex Parkinson), - cajá-mirim (Spondias mombin L.); b) The minimum alcoholic strength by volume of the spirit (followed by the name of the fruit) obtained by maceration and distillation is 37.5%; c) Brandy (followed by the name of the fruit) obtained by maceration and distillation cannot be flavoured; d) With regard to the labelling and presentation of spirit (followed by the name of the fruit) obtained by maceration and distillation, the terms “obtained by maceration and distillation” must be included in the name, presentation or labelling in type, size and colour identical to those used
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