5. Brandy or Weinbrand

Regulation (EU) 2019/787 of the European Parliament and of the Council of 17 April 2019 on the definition, description, presentation and labelling of spirit drinks, the use of the names of spirit drinks in the presentation and labelling of other foodstuffs, the protection of geographical indications for spirit drinks, the use of ethyl alcohol and distillates of agricultural origin in alcoholic beverages, and repealing Regulation (EC) No 110/2008 · European Union

Brandy or Weinbrand is a spirit drink which meets the following requirements: it is produced from wine spirit to which wine distillate may be added, provided that that wine distillate has been distilled at less than 94,8 % vol. and does not exceed a maximum of 50 % of the alcoholic content of the finished product; it has matured for at least: one year in oak receptacles with a capacity of at least 1000 litres each; or six months in oak casks with a capacity of less than 1000 litres each; it has a volatile substances content equal to or exceeding 125 grams per hectolitre of 100 % vol. alcohol, and derived exclusively from the distillation of the raw materials used; it has a maximum methanol content of 200 grams per hectolitre of 100 % vol. alcohol. The minimum alcoholic strength by volume of brandy or Weinbrand shall be 36 %. No addition of alcohol, diluted or not, shall take place. Brandy or Weinbrand shall not be flavoured. This shall not preclude traditional production methods. Brandy or Weinbrand may only contain added caramel as a means of adjusting the colour. Brandy or Weinbrand may be sweetened in order to round off the final taste. However, the final product may not contain more than 35 grams of sweetening products per litre, expressed as invert sugar.

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Source: EUR-Lex (Cellar) · retrieved 2026-11-08 · Text as adopted (Official Journal); later amendments are not incorporated in this text.