Fortified & Aromatised Wine Labels: EU Rules for Port, Sherry & Vermouth

Why Fortified and Aromatised Wines Need Special Attention

Most EU wine labelling guidance focuses on still and sparkling table wines. This gap in coverage is where mistakes happen. These products have distinct characteristics that affect labelling: spirit addition is an ingredient that must be declared, sugar levels vary dramatically across styles, some products contain colouring agents or botanical extracts, and two entirely different EU regulations may apply depending on the product category.

If you produce Port, Sherry, Marsala, Madeira, Vermouth, Muscat de Beaumes-de-Venise, or any other fortified or aromatised product for the EU market, this guide covers what you need to know.

Two Regulatory Frameworks: Liqueur Wine vs Aromatised Wine

The first thing to understand is that the EU draws a clear line between two product categories, and each has its own legal basis.

Liqueur Wines (Fortified Wines)

Port, Sherry, Marsala, Madeira, and Vins Doux Naturels (such as Muscat de Beaumes-de-Venise, Banyuls, and Rivesaltes) are all classified as liqueur wines under Regulation (EU) No 1308/2013 (the Common Market Organisation, or CMO). Annex VII, Part II, point 3 of the CMO defines a liqueur wine as a product with an actual alcoholic strength between 15% and 22% vol, produced from grape must or wine with the addition of a spirit of viticultural origin.

These products follow the same labelling rules as still and sparkling wines under the CMO, as amended by Regulation (EU) 2021/2117. That means the full ingredients list and nutrition declaration requirements that took effect on 8 December 2023 apply to them in exactly the same way.

Aromatised Wine Products

Vermouth, Americano, and similar products are not classified as wine under the CMO. Instead, they fall under Regulation (EU) No 251/2014, which governs aromatised wine products, aromatised wine-based drinks, and aromatised wine-product cocktails. This regulation has its own definitions, its own categories (aromatised wines must have an ABV of at least 14.5% for Vermouth), and its own labelling provisions.

However, Regulation (EU) 2021/2117 also amended the rules for aromatised wine products, bringing them into line with the same ingredient and nutrition disclosure requirements. So while the legal basis is different, the practical outcome is the same: aromatised wines need a full ingredients list and a nutrition declaration, and they can use e-labels via QR code.

Why the Distinction Matters

The distinction matters because the ingredients differ. Aromatised wines like Vermouth typically contain botanical extracts, flavouring substances, sweetening agents, and sometimes caramel colouring (E 150). These must all appear in the ingredients list. A liqueur wine like Port, by contrast, has a simpler ingredient profile: grapes, spirit of viticultural origin, and possibly sulphur dioxide.

If you misclassify your product, treating a Vermouth as a standard wine or a Port as an aromatised wine, you risk applying the wrong regulatory framework and getting the ingredient declarations wrong.

What Fortified Wines Must Declare

All fortified and aromatised wines sold in the EU since the 2024 harvest must include the following on their labels, either printed directly or via e-label (QR code) where permitted:

Ingredient List

The spirit addition must be declared. For liqueur wines, this is typically listed as "spirit of viticultural origin" or "wine distillate" in the ingredients list. For aromatised wines, the spirit base, any botanical extracts, sweetening agents, and colouring agents all appear.

Example ingredient list for a Tawny Port:

Grapes, spirit of viticultural origin, sulphur dioxide

Example ingredient list for a sweet red Vermouth:

Wine, spirit of viticultural origin, sugar, caramel colouring (E 150d), natural flavourings, sulphur dioxide

Allergens (sulphites, and any egg or milk derivatives used in fining) must be emphasised in bold within the ingredients list and separately declared on the physical label using "Contains..."

Nutrition Declaration

Fortified wines have higher alcohol than table wines, which translates directly into higher energy values. A Port at 20% ABV has significantly more energy per 100 ml than a dry red at 13%. Many fortified wines also carry substantial residual sugar, further increasing the energy value.

Product	Typical ABV	Typical Sugar (g/L)	Approx. Energy (kJ/100 ml)	Approx. Energy (kcal/100 ml)
Dry table wine	13%	2	301	72
Fino Sherry	15%	1	344	82
Tawny Port	20%	100	628	150
Sweet Vermouth	16%	140	605	145
Muscat de Beaumes-de-Venise	15%	100	514	123
Dry Marsala	18%	40	480	115

These values demonstrate why getting the energy calculation right matters for fortified wines. The numbers are substantially higher than table wine, and consumers increasingly pay attention to them.

Allergens

The same allergen rules apply: sulphites (if above 10 mg/L total SO2), egg-derived substances, and milk-derived substances must be declared on the physical label. Fortified wines are no exception.

Product-by-Product Guide

Port

Port is produced in the Douro Valley, Portugal, and fortified with spirit of viticultural origin (aguardente) during fermentation. Styles range from dry White Port through Ruby and Tawny to Vintage and Vintage Ports. The spirit addition must be declared as an ingredient. Sugar levels vary widely: a dry White Port may have 20 g/L, while a Ruby Port can have 90-110 g/L. Each style needs its own nutrition calculation.

Sherry

Sherry is produced in Jerez, Spain, and fortified after fermentation. The solera ageing system, where younger wines are progressively blended with older ones, does not change the labelling requirements. Each bottling must reflect its actual composition. Fino and Manzanilla are dry (under 5 g/L sugar); Cream Sherry can reach 115-140 g/L. The spirit addition is declared in the same way.

Marsala

Marsala is produced in Sicily and can be dry (secco), semi-dry (semisecco), or sweet (dolce). Some Marsala styles use cooked must (mosto cotto) or grape spirit concentrate, which must be listed as ingredients. Caramel colouring is sometimes used in certain styles and must be declared if present.

Madeira

Madeira from Portugal is fortified with grape spirit and undergoes a heating process (estufagem or canteiro). The spirit addition is declared. Styles range from dry (Sercial) to very sweet (Malmsey/Malvasia), with sugar ranging from under 50 g/L to over 100 g/L.

Vermouth and Other Aromatised Wines

Vermouth falls under Regulation 251/2014, not the CMO. It is wine-based but contains added spirit, botanical extracts (wormwood is mandatory for Vermouth), sugar or other sweetening agents, and sometimes caramel colouring. The ingredient list for Vermouth is typically longer than for a simple fortified wine. "Natural flavourings" can be used as a grouped term for the botanical extracts under existing flavouring regulations.

Vins Doux Naturels, Pineau des Charentes, and Similar Products

French Vins Doux Naturels (Muscat de Beaumes-de-Venise, Banyuls, Rivesaltes, Maury, Rasteau) are liqueur wines under the CMO. They are made by adding neutral spirit to partially fermented must. Sugar levels are typically 80-125 g/L. Pineau des Charentes (grape must + Cognac) and Floc de Gascogne (grape must + Armagnac) are also liqueur wines. Both the must and the spirit must be declared.

E-Label Requirements: Same Rules Apply

The e-label rules for fortified and aromatised wines are identical to those for table wine. If you use a QR code to provide the ingredients list and full nutrition table:

• The QR code must link directly to the compliance information for that specific product.
• The e-label page must not contain any marketing or promotional content.
• No consumer data collection or tracking is permitted from QR scans.
• The word "Ingredients" must be clearly identifiable on the digital page.
• Allergens and the energy value (symbol "E") must still appear on the physical bottle label.

The same infrastructure that hosts your table wine e-labels works for Port, Sherry, or Vermouth.

Common Mistakes to Avoid

Treating fortified wines like table wines in the ingredient list. The spirit addition is an ingredient and must be declared. Listing only "grapes" for a Port or Sherry is non-compliant.

Missing the separate regulation for aromatised wines. Vermouth is not a wine under the CMO. If you are producing or importing Vermouth, your labelling must comply with Regulation 251/2014. The ingredient list will typically be longer and include flavourings, sweeteners, and possibly colouring agents.

Underestimating energy values. A fortified wine at 19-20% ABV with 100 g/L residual sugar has roughly double the energy value of a dry table wine. Using a generic energy value from a table wine calculator will result in a non-compliant nutrition declaration.

Forgetting colouring agents. Caramel colouring (E 150) is permitted in certain aromatised wines and some Marsala styles. If present, it must be declared. Omitting it is a labelling violation.

Not calculating each style separately. A producer making both Dry and Sweet Marsala, or White and Ruby Port, needs separate nutrition declarations for each product. A single energy value across all styles is incorrect.

Frequently Asked Questions

Does Port need an e-label even though it has a traditional label format? Yes. The e-label requirements under Regulation (EU) 2021/2117 apply to all wines, including liqueur wines like Port. If you choose to provide the ingredients list and nutrition table via QR code (rather than printing everything on the bottle), the same rules apply: no marketing, no tracking, allergens and energy on the physical label.

Is Vermouth classified as wine under EU law? No. Vermouth is classified as an aromatised wine product under Regulation (EU) No 251/2014, which is a separate legal framework from the CMO wine regulation. However, the 2021 amendment brought aromatised wines into the same ingredient and nutrition disclosure regime, so the practical labelling obligations are very similar.

Do I need to list each botanical ingredient in Vermouth? Not individually. Botanical extracts in Vermouth can be declared using the term "natural flavourings" (or the specific flavouring category name) under EU flavouring regulations. You do not need to list every herb and spice individually, though you may do so voluntarily.

How does the solera system affect Sherry labelling? It does not change the labelling requirements. Regardless of how many criaderas a Sherry passes through, the label must reflect the composition of the finished wine as bottled. The spirit addition, allergens, and nutrition values are based on the product in the bottle, not the blending process.

Port, Sherry, or Vermouth, the e-label works the same way: scanthiswine.com.