The wine is prepared by alcoholic fermentation of sugared juices from apples, chokeberries and cranberries until the volume fraction of naturally fermented ethyl alcohol accumulates at least 10%, followed by the addition of sugar and rectified ethyl alcohol from food raw materials.

The wine is prepared by alcoholic fermentation of candied juices from apples and black currants until the volume fraction of naturally fermented ethyl alcohol reaches at least 10%, followed by the addition of sugar and rectified ethyl alcohol from food raw materials.

The wine is prepared by alcoholic fermentation of candied juices from apples, cherries, black and red currants until the volume fraction of naturally fermented ethyl alcohol reaches at least 10%, followed by the addition of sugar and rectified ethyl alcohol from food raw materials.

The wine is made by alcoholic fermentation of sugared juices from apples and red currants until the volume fraction of naturally fermented ethyl alcohol reaches at least 10%, followed by the addition of sugar and rectified ethyl alcohol from food raw materials.

Fruit wine fortified with special technology

The wine is prepared by alcoholic fermentation of sugared juices from apples and black currants until the volume fraction of naturally fermented ethyl alcohol reaches at least 8%, followed by the addition of sugar and rectified ethyl alcohol from food raw materials.