Recent years have seen an ever-increasing demand on the part of consumers for grapevine products with a reduced alcohol content produced by de-alcoholisation by using certain techniques allowed in the Union. The production of partially de-alcoholised wines by the blending, or coupage, of de-alcoholised wine or partially de-alcoholised wine with wine or partially de-alcoholised wine should be allowed, since it can enhance the sensory characteristics of the final product and offers a way of producing partially de-alcoholised wines more sustainably.
Text as published in the Official Journal, reproduced verbatim (including any typographical quirks of the source). For the authentic version, see EUR-Lex.
