wine rich in alcohol and generally obtained from grape must (q.v.) with a high sugar content, only part of which is converted to alcohol by fermentation, the product which: is produced in the Community, has a total alcoholic strength by volume of not less than 17,5 % vol and an actual alcoholic strength by volume of not less than 15 % wol and not more than 22 % vol, and is obtained from grape must or wine, these products being derived from specific vine varieties, selected from those referred to in Article 69, and having a natural alcoholic strength by volume of not less than 12 % vol: by freezing, or by the addition, during or after fermentation: ii(i)of neutral alcohol of vinous origin including alcohol obtained from the distillation of dried grapes, with an actual alcoholic strength by volume of not less than 95 % vol, or i(ii)of an unrectified product derived from the distillation of wine and having an actual alcoholic strength by volume of not less than 52 % vol and not more than 80 % vol, or (iii)of concentrated grape must or, in the case of certain quality liqueur wines produced in specified regions and appearing on a list to be adopted of wines for which such practice is traditional, of grape must concentrated by direct heat which, apart from this operation, corresponds to the definition of concentrated grape must, or (iv)of a mixture of these products, Prantsusmaal nimetatakse naturaalseks liköörveiniks veini, mille valmistamisel ei ole magustamiseks lisatud suhkrut. Liköörveine valmistatakse üleküpsenud, kuivanud ja aadlihalliusega veinimarjadest, millel on kontsentreerunud marja suhkrusisaldus. (pr. vins liquoreux, ingl. botrytized wine)