Vermouth and other wine of fresh grapes flavoured with plats or aromatic substances

cpc code 24220 covers the production of vermouth and other wine of fresh grapes flavored with plants or aromatic substances. This industry plays a significant role in the global alcoholic beverage market, catering to the growing consumer demand for unique and flavorful wine products. As a specialized segment within the broader wine industry, the 24220 classification represents an important economic activity, contributing to both domestic and international trade.

The production of vermouth and other flavored wines under cpc code 24220 involves a multi-step process. First, high-quality fresh grapes are carefully selected and pressed to extract the grape juice. The juice is then blended with a base wine, typically a dry white or red wine, and infused with a proprietary blend of herbs, spices, and other aromatic botanicals. The mixture is then allowed to macerate, allowing the flavors to fully integrate, before being filtered, sweetened if desired, and bottled for distribution.

The main inputs required for the production of vermouth and other flavored wines under cpc code 24220 include high-quality fresh grapes, a base wine, and a variety of herbs, spices, and other aromatic botanicals. Additionally, specialized equipment such as presses, fermentation tanks, and bottling machinery are necessary to ensure a consistent and efficient production process. The availability and quality of these raw materials and equipment are crucial to the success of this industry.

The primary output of the cpc code 24220 industry is vermouth and other wine of fresh grapes flavored with plants or aromatic substances. These products are often consumed as aperitifs, cocktail mixers, or enjoyed on their own. The output of this industry may be further consumed by other related industries, such as 24210 Wine of fresh grapes, including fortified wines and 46310 Wholesale of beverages, as they incorporate these flavored wines into their own products and distribution channels.