What is fortification and are there any restrictions?
Fortification is where spirits are added to wine or made-wine to increase the alcoholic strength of the product. A producer can only fortify wine or made-wine in a winery warehouse or in an excise warehouse approved for the purpose. Only wine or made-wine which forms part of the winery stock may be fortified. If it has previously been fortified or if it has been blended or mixed with fortified wine or made-wine, it must not be fortified again. A second fortification may only be allowed to compensate for loss of strength or to permit the addition of alcohol-based flavours. Restrictions on fortification Wine – not more than 12 litres of alcohol may be added to 1 hectolitre of wine and the resultant strength of the fortified wine must not normally exceed 22% abv. Made-wine – not more than 12 litres of alcohol may be added to 1 hectolitre of made-wine and the resultant strength of the fortified made-wine must not exceed 22% abv. Coolers – may be fortified in the same manner as other made-w
