▁rip ened ▁g rap es , ▁stored ▁before ▁processing ▁on ▁st raw ▁or ▁in ▁re ed ▁m atting , ▁altern atively ▁it ▁has ▁been ▁left ▁h anging ▁on ▁strings ▁for ▁at ▁least ▁three ▁months ▁and ▁the ▁natural ▁sugar ▁content ▁of ▁obtained ▁must ▁was ▁at ▁least ▁ 2 7 ▁° N M , ▁wine ▁has ▁at ▁least ▁ 6 % ▁of ▁alco hol . ▁W ines ▁are ▁primarily ▁sl ad ké ▁- ▁" s weet ". ▁ ▁L ik é rov é ▁ví no ▁" L ique ur ▁wine " ▁ ▁Sug ar ▁content ▁Such é ▁- ▁" D ry " ▁If ▁its ▁sugar ▁content ▁does ▁not ▁exceed ▁ 4   gram s ▁per ▁lit re , ▁or ▁ 9   gram s ▁per ▁lit re , ▁provided ▁that ▁the ▁total ▁acid ity ▁expressed ▁as ▁gr ams ▁of ▁tart ar ic ▁acid ▁per ▁lit re ▁is ▁not ▁more ▁than ▁ 2   gram s ▁below ▁the ▁resid ual ▁sugar ▁content . ▁Pol os uch é ▁" Med ium ▁dry " ▁- ▁If ▁its ▁sugar ▁content ▁exceed s ▁the ▁maximum ▁set ▁at ▁above ▁but ▁not ▁exceed s ▁ 1 2   gram s ▁per ▁lit re , ▁or ▁ 1 8   gram s ▁per ▁lit re , ▁provided ▁that ▁the ▁total ▁acid ity ▁expressed ▁as ▁gr ams ▁of ▁tart ar ic ▁acid ▁per ▁lit re ▁is ▁not ▁more ▁than ▁ 1 0   gram s ▁below ▁the ▁resid ual ▁sugar ▁content . ▁Pol os lad ké ▁" Med ium / Med ium ▁sweet "