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

HS v2022 Code: 2205

Chapter	Heading	Sub-heading
22	05	n/a

Code	2205
Version	HS v2022
Hierarchy Level	4
Datasource	WCO
Chapter	22

Ancestor Codes: Beverages, spirits and vinegar

This Code: Vermouth and other wine of fresh grapes, flavoured with plants or aromatic substances

Child Codes: Vermouth and other wine of fresh grapes, flavoured with plants or aromatic substances, in containers holding more than 2 litres; Vermouth and other wine of fresh grapes, flavoured with plants or aromatic substances, in containers holding 2 litres or less

Sibling Codes (Nearest 5): Waters, including mineral and aerated waters, containing added sugar or sweetening matter, flavoured; other non-alcoholic beverages, not including fruit, nut or vegetable juices of heading no. 2009; Beer made from malt; Wine of fresh grapes, including fortified wines; grape must other than that of heading no. 2009; Fermented beverages, n.e.c. in chapter 22; (e.g. cider, perry, mead, sake); Ethyl alcohol, undenatured; of an alcoholic strength by volume of 80% vol. or higher; ethyl alcohol and other spirits, denatured, of any strength

About vermouth and other wine of fresh grapes, flavoured with plants or aromatic substances

HS code 2205 covers a diverse range of fortified wines, including vermouth and other grape-based wines that are flavored with plants or aromatic substances. These products play a significant role in the global alcoholic beverage industry, offering unique flavor profiles and serving as key ingredients in many cocktails and mixed drinks. As an important part of the broader wine and spirits sector, the 2205 industry contributes to international trade and economic activity worldwide.

Production process

The production of vermouth and other flavored grape wines under HS code 2205 typically involves a multi-step process. First, base wines are produced from fresh grape must, often using specific grape varietals. These base wines are then infused with a blend of herbs, spices, and other botanicals to impart the desired flavor profile. The infusion process may involve maceration, distillation, or a combination of techniques, depending on the specific product. Finally, the flavored wines are often fortified with additional alcohol to increase their strength and complexity.

Production inputs

The main inputs required for the 2205 industry include fresh grapes, which serve as the primary raw material. Additionally, a wide range of herbs, spices, and other aromatic botanicals are necessary to create the unique flavor profiles of these fortified wines. Production also requires access to winemaking equipment, such as fermentation tanks, distillation apparatus, and bottling machinery. Skilled labor, including winemakers and flavorists, is another crucial input for the 2205 industry.

Production outputs

The primary outputs of the 2205 industry are vermouth and other flavored grape wines, which are often consumed as aperitifs, cocktail ingredients, or enjoyed on their own. These products may be further classified under other HS codes, such as 2204 Wine of fresh grapes, including fortified wines; grape must other than that of heading 2009.

Family tree for vermouth and other wine of fresh grapes, flavoured with plants or aromatic substances

    graph LR
    A["<a href='/classifications/hs/v2022/22'>22: Beverages, spirits and vinegar</a>"]
A --> B["<a href='/classifications/hs/v2022/2205'>2205: Vermouth and other wine of fresh grapes, flavoured with plants or aromatic substances</a>"]

    A --> C["<a href='/classifications/hs/v2022/2201'>2201: Waters, including natural or artificial mineral waters and aerated waters, not containing added sugar or other sweetening matter nor flavoured; ice and snow</a>"]
A --> D["<a href='/classifications/hs/v2022/2202'>2202: Waters, including mineral and aerated waters, containing added sugar or sweetening matter, flavoured; other non-alcoholic beverages, not including fruit, nut or vegetable juices of heading no. 2009</a>"]
A --> E["<a href='/classifications/hs/v2022/2203'>2203: Beer made from malt</a>"]
A --> F["<a href='/classifications/hs/v2022/2204'>2204: Wine of fresh grapes, including fortified wines; grape must other than that of heading no. 2009</a>"]
A --> G["<a href='/classifications/hs/v2022/2206'>2206: Fermented beverages, n.e.c. in chapter 22; (e.g. cider, perry, mead, sake)</a>"]
A --> H["<a href='/classifications/hs/v2022/2207'>2207: Ethyl alcohol, undenatured; of an alcoholic strength by volume of 80% vol. or higher; ethyl alcohol and other spirits, denatured, of any strength</a>"]
A --> I["<a href='/classifications/hs/v2022/2208'>2208: Ethyl alcohol, undenatured; of an alcoholic strength by volume of less than 80% volume; spirits, liqueurs and other spirituous beverages</a>"]
A --> J["<a href='/classifications/hs/v2022/2209'>2209: Vinegar and substitutes for vinegar obtained from acetic acid</a>"]

    B --> K["<a href='/classifications/hs/v2022/220510'>220510: Vermouth and other wine of fresh grapes, flavoured with plants or aromatic substances, in containers holding 2 litres or less</a>"]
B --> L["<a href='/classifications/hs/v2022/220590'>220590: Vermouth and other wine of fresh grapes, flavoured with plants or aromatic substances, in containers holding more than 2 litres</a>"]


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class I level4
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