Chapter I - WHITE WINES 11 Young wines Wines made in contac with wood 12 and/or lees Wines matured in wood and/or 13 prolonged maturation in lees 14 Semi-sweet wines Chapter VIII-b - NON-WINE SPIRITS Sweet and special wines, 16 Biologically matured wines 81 Anisettes, anis liquors, 82 FruitAguardientes eau de vie: Calvados,de frutas: 15 moscatels Pacharanes, Mirtilos Poirecalvados, Williams poire williams Cereal or potato spirits 84 Tequilas and Mezcals 17 Others, fruits, etc. (please specify) 83 with or without aged, flavored or no 86 Vodkas 85 Gins 88 Whiskeys Chapter II - ROSÉ WINES 87 Rums and cachaças 21 Young wines Wines made in contac with wood 90 Others (Please specify) 22 and/or lees 89 Creams and Sundry liquors 23 Semi-sweet wines 24 Sweet and special wines Chapter IX - VIRGIN EXTRA OLIVE OILS Intense fruitiness Delicate fruitiness Chapter III - RED WINES (When the intensity of fruitiness is greater than 5 (Any intensity of fruitiness, green or ripe, but the bitter 91 and the score of the bitter and/or peppery attributes 92 and/or peppery attributes do not exceed a score of 3.5) 31 Carbonic maceration wines 32 Young wines is greater than 3.5) Wines matured in wood for less 94 To the decision of the Jury 33 Wines made in contact with wood 34 than 9 months 93 Flavored Oils Wines matured in wood for more Sweet and special wines 35 than 9 months 36 37 Others, fruits, etc. (please specify) Chapter X - SAKES 100 Dai Ginjo 101 Futsu-Shu Chapter IV - FORTIFIED WINES 102 Ginjo 103 Honjoso Biologically matured wines: Finos Wines with biological and 104 Junmai Dai-Ginjo 105 Junmai Ginjo 41 and Manzanillas 42 oxidative maturation: Amontillados, 106 Junmai Shu 107 Koshu Wines with oxidative maturation: Palo Cortados and others 43 Nigori Sparkling Olorosos and others 44 Vors and special 108 109 Sweet wines: Pedro Ximenez, Liquor wines 110 Others (Please specify) 45 Orange wines and Others 46 47 Others (Please specify) Chapter XI - SHOCHUS 111 Awamori (Awamori) 112 Barley-Mugi Chapter V - SPARKLING WINES 113 Brown Sugar-Kokuto 114 Buckwheat-Soba Traditional method or 52 Ancestral method 51 Champenoise 115 Rice-Kome 116 Sweet-Potato-Imo 54 D'Asti method or similar 53 Charmat, gravnas method 117 Others (Please specify) 55 Gasified or similar Chapter XII - VINEGARS Chapter VI - VERMOUTHS 121 Wine vinegar 122 Cider vinegar 123 Spirit vinegar 124 Cereal vinegar 61 White Vermouths 62 Rosé Vermouths Vinegar made from other 126 Vinegar made from fruit juice 63 Red Vermouths 64 Dry Vermouths 125 vegetable products 65 Others Vermouths (Please specify) Vinegar made from other 127 ingredients (Please specify) Chapter VII - CIDERS 71 Natural 72 Sparkling 73 Ice 74 Others (Please specify) Chapter VIII-a - WINE SPIRITS categories 75 Aguardients, orujos and grappas 76 “Marcs”, “Eau de Vie” 77 Brandys, Cognacs, Armagnacsie” 78 Piscos CINVE’2021 79 Singanis 80 Others (Please specify)