Wine - a product obtained only by total or partial alcoholic fermentation of fresh grapes, crushed or
no or grape must. It has a total alcoholic strength by volume of not more than 15% vol. and not less than 8.5% vol.

- so much law and theory. Let's get down to practice

Juice – a product obtained from one or more species of healthy, ripe, fresh or chilled fruit. It has a color, taste and smell characteristic of the juice from the fruit from which it is obtained. The pulp and pulp cells that have been previously separated can be added to the fruit juice. It is prohibited to add dyes, preservatives and flavors other than those obtained in the thickening process. Juices can be enriched with vitamins. In December 2011, the European Parliament decided to introduce a ban on added sugar to fruit juices, which sanctioned the common practice.

- so much law and theory. Let's get down to practice.

Cider – a drink with an actual alcohol content from 1.2% to 8.5%
by volume, obtained as a result of alcoholic fermentation
for cider, without added alcohol, with the option of sweetening or adding apple juice or concentrated apple juice

- so much law and theory. Let's get down to practice

Mead - a drink with an actual alcohol content of 9% to 18% by volume, obtained as a result of alcoholic fermentation using mead (honey wort), with the possibility of adding alcohol, sweetening, adding herbs or spices or coloring only with burnt sugar, with the following proportions in the finished product...

- so much law and theory. Let's get down to practice

Fruit distillates are high-proof alcoholic beverages obtained by distilling fermented fruit juice. The production of fruit distillates has a long tradition. Thanks to new knowledge and increasingly better machines and devices, the efficiency of the process and the quality of products are systematically increasing.