The National Administration of Medicines, Food and Medical Technology (ANMAT) and the Secretariat of Agriculture, Livestock and Fisheries have published Joint Resolution 6/2025, which amends Article 1.102 bis of “CHAPTER XIII FERMENTED BEVERAGES” concerning wine.

ARTICLE 1.- Article 1.102 bis is hereby incorporated into “CHAPTER XIII FERMENTED BEVERAGES” of the Argentine Food Code, which shall be worded as follows: “Article 1102 bis: The term “partially dealcoholized wine” refers to a product obtained by partially dealcoholizing wine, resulting in a reduction of the wine’s alcohol content by more than 20% vol. Provided that its final alcoholic strength by volume is equal to or greater than 0.5% vol. and comply with Law No. 14,878 – General Wine Law.

ARTICLE 2.- Article 1.102 tris is hereby incorporated into “CHAPTER XIII FERMENTED BEVERAGES” of the Argentine Food Code, and shall be worded as follows: “Article 1102 tris: The term “dealcoholized wine” or “alcohol-free wine” refers to the product obtained by dealcoholizing wine, with an alcohol content of less than 0.5% vol. and comply with Law No. 14,878 – General Wine Law.

The National Institute of Viticulture (INV in Spanish)has published Resolution 5/2024, which establishes that only the equipment authorized by the NATIONAL INSTITUTE OF VITIVINICULTURE (/INV) may be used to carry out the dealcoholization practice, which will set the maximum reduction of the alcoholic strength and the reduction of each one.
Additionally, the correction of the ethanol content of wine up to a maximum of TWENTY PERCENT (20%) was approved as a lawful oenological practice. The product obtained by this practice will maintain its Legal Denomination according to current regulations.