OIV: Mistelles are products produced from unfermented fresh grapes or grape musts (1% vol. actual alcohol is tolerated) and rendered non-fermentable by addition of wine spirit, neutral alcohol of agricultural origin or neutral alcohol of vitivinicultural origin. Mistelles are categorised as:

Mistelles destined for further processing,

Mistelles destined to be consumed as such and that are similar to fortified wines.

In the case of mistelles destined for further processing, the grape must used shall have a total natural alcohol content of at least 8.5% vol. The actual alcohol content of the finished product shall be 12 to 15% vol.

For the mistelles destined for direct consumption, the grape must used shall have a total natural alcohol content of at least 12% vol. The actual alcohol content of the finished product shall be not less than 15% vol. and not greater than 22% vol.

Prescriptions :

The wine spirit, neutral alcohol of agricultural origin or neutral alcohol of vitivinicultural origin which are added must comply with the conditions fixed for the production of these products in the present Code and with the prescriptions of the International Oenological Codex.

Mistelle is a type of fortified wine made by adding alcohol (usually grape spirit) to freshly pressed grape juice before fermentation begins. This process preserves the natural sweetness and fruitiness of the juice while increasing its alcohol content.

### **Key Characteristics of Mistelle:**

- **Sweetness:** Since fermentation is prevented, the natural sugars of the grapes remain intact.

- **Alcohol Content:** Typically ranges between **16-22% ABV**.

- **Flavor Profile:** Rich, fruity, and aromatic with a smooth mouthfeel.

- **Common Uses:** Often used as a base for aperitifs and liqueurs, such as Pineau des Charentes (France) and Macvin du Jura.

Examples from different wine regions:

France:

1. **Pineau des Charentes** (Cognac region) – Made by blending fresh grape juice with Cognac, then aged in oak barrels.

2. **Floc de Gascogne** (Armagnac region) – A blend of grape juice and Armagnac, often enjoyed as an aperitif.

3. **Macvin du Jura** (Jura) – Made by mixing grape juice with Marc du Jura (a local pomace brandy) and aged in oak.

Italy:

4. **Vino Santo Occhio di Pernice** (Tuscany) – Sometimes fortified before fermentation, creating a rich and sweet profile.

5. **Marsala Dolce** (Sicily) – While some versions are fermented, others are mistelle-based for added sweetness.

Spain & Portugal:

6. **Mistela Valenciana** (Spain) – A traditional sweet wine from Valencia made from Moscatel or other local grapes.

7. **Moscatel de Setúbal** (Portugal) – Some versions are made using the mistelle process for enhanced sweetness and aromatics.