Designation (also called base wine) for a wine used for the production of spirit or brandy. For this purpose, particularly suitable acid-accentuated grape varieties are used, such as Airén, Baco Blanc, Colombard, Folignan, Folle Blanche, Graisse, Jurançon Blanc, Mauzac Blanc, Mauzac Rose, Meslier Saint-François, Montils, Select and Ugni Blanc(Trebbiano Toscano). In this process, a wine distillate of up to 86% vol. is added to a fully fermented wine with minimum residual sugar content, resulting in an alcohol content of 18 to 22% vol. This is then used for further distillation. See also under brandy.