The grapes for production must meet all the requirements for the production of quality wine. In addition, they must come from a single wine-growing sub-region and the origin of the grapes, their sugar content, weight and, where appropriate, the variety or mixture of varieties must be verified by the HSSI. In the case of wines with an attribute, the sugar content of the must may not be increased. The labels of attribute wines shall contain the name of the wine-growing area and sub-region, may contain the name of the variety or varieties, the vintage year and the name of the wine-growing commune and vineyard area. A wine with an attribute may be labelled with a stamp endorsement. The number of the batch and the quality reference number assigned by the HPAI are also required.
Category of wines produced from musts which have reached at least 19 °NM. These are usually lighter, dry, pleasantly drinkable wines.
Wines where the grapes have been harvested at a sugar content of at least 21°NM. These are usually full-bodied, extractive, dry or semi-dry wines.
Wines made from grapes that have ripened to at least 24 °NM. They are usually full-bodied, extractive, higher in alcohol, sometimes with a higher residual sugar content.
Wines made from grapes that have been matured for a very long time in the vineyard and the must obtained from them has reached at least 27 °NM. These are usually very full-bodied, extractive, semi-sweet or sweet wines.
Produced by pressing frozen grapes harvested at a temperature of -7 °C or less. The must obtained must have a sugar content of at least 27 °NM. The grapes must not thaw during pressing, so some of the water in the grapes remains unpressed in the form of ice crystals and the pressing process produces a concentrated must. Ice wines tend to be very extractive and sweet. They can only be produced in certain vintages and are therefore rare and relatively expensive.
Wines made from grapes dried for at least three months on straw or reeds or hung in a well-ventilated area. This evaporates some of the water and concentrates the extractives. The must obtained must be at least 27 °NM. Pressing may take place after two months if the must reaches a sugar content of 32 °NM. Straw wines tend to be very extractive and sweet. They are difficult to produce and are therefore relatively rare and expensive.
Wines made from selected berries affected by noble rot or from overripe berries that have reached a minimum sugar content of 32 °NM. Due to the extremely long ripening period, such ripe berries usually turn into raisins - onions. These are usually very extractive, sweet, rare and therefore expensive wines.