Vino Dulce Natural (Argentina)
Traditional term for wine
Summary
Natural Sweet Wine: It is the product obtained by the partial fermentation of fresh and ripe grapes or fresh grape must from Vitis Vinifera L., whose incomplete fermentation is the result of the use of physical processes by the time of its production, whose alcoholic content is not less than five percent alcohol by volume (5% ABV) and its sugar content, exclusively from fermentation residue, is not less than twenty grams per litre (20 g/l) of reducing sugars. This wine may be generic or varietal.
Natural Sweet Sparkling Wine: product whose carbon dioxide comes from the fermentation in a closed container, of fine grape must or fine grape must partially fermented and preserved by physical means; with a final pressure not less than four atmospheres (4 atm.) at a temperature of twenty degrees centigrade (20º C); with an alcoholic content of not less than seven percent alcohol by volume (7% ABV) and a minimum remaining natural sugar of sixty grams per litre (60 g/l). It cannot be added with tirage and/or expedition liqueur.