The wine spirit is, by definition, a spirit beverage produced exclusively by the distillation of wine, fortified wine, or by the re-distillation of a wine distillate at less than 86 % vol. It is, therefore, a product derived from wine. In accordance with European regulations (Regulation UE Nº 787/2019) are mandatory requirements:

• A level of volatile substances equal to or exceeding 125 g/hl of 100% vol. alcohol;
• Maximum methanol content of 200 g/hl of 100% vol. alcohol;
• Minimum alcoholic strength of 37.5% vol.;
• Only contain caramel as a means to adapt colour;
• Not be added with alcohol;
• Not be flavoured, not excluding traditional production methods.

Is it possible to obtain a quality wine spirit from any wine?

The idea that a quality wine spirit can result from the distillation of wine inappropriate for consumption (e.g. affected by acetification) is totally incorrect. The raw material - wine - for the production of wine spirit must be produced for this purpose meeting certain quality criteria.  

Wine spirit production technology   Following to winemaking, the production process for wine spirit includes the distillation of wine as a core operation. The distillation may be continuous, carried out in a distillation column (a), or batch, carried out in an alembic (b). The obtained distillate is usually subjected to a more or less prolonged ageing process. The aged wine spirit is then submitted to so-called finishing operations: Blending; Dilution with demineralized water, to adjust its alcoholic content to the value defined for the trade in each Designation of Origin; Filtration; Finally it is bottled.