Codes of best practice

By publishing the AICV Code of Practice, the AICV aims to ensure that the Member Associations and others within the EU recognize that the products of the Cider and Fruit Wine Industry are alcoholic beverages produced only by fermentation:

  • Cider and perry are derived by the fermentation of the juices of apples or pears, respectively, without at any time adding distilled alcohol.
  • Fruit wines are based on the fermentation of the juices of fruits, other than grape, and may either be natural or fortified by the addition of distilled alcohol of agricultural origin.

The general production rules of these products are also set out in the AICV Code of Practice and adopted by the members of AICV.