HS Code 2307
Wine Lees and Argol
HS code 2307 covers wine lees and argol, which are residues from the winemaking process used for producing tartaric acid and cream of tartar.
4-digit Section IVFCL
HS Code 2307 — Wine Lees and Argol
This code covers the muddy sediment (lees) that settles in wine vats after fermentation and argol, which is the crusty tartar deposit formed in wine casks. Both are primarily used for extracting tartaric acid for food and industrial use.
What's included
- Wine lees
- Argol
- Crude potassium bitartrate
- Wine sediment
What's excluded
- Cream of tartar (refined) → use
2918(Refined potassium bitartrate is a chemical product classified in Chapter 29.)
Common examples
- Dried Wine Lees
- Crude Argol from Wine Casks
- Wine Sediment for Tartaric Extraction
Frequently asked questions
Is this used for animal feed?
While it can be, its primary value is in the chemical industry for the extraction of tartrates.
Trade & shipping notes
- Typical duty range: 0% - 5%
- Documentation: Often requires a certificate indicating it is a by-product of the beverage industry.
- Typical shipping mode: FCL
- Top exporters: France, Italy, Spain, Chile
- Top importers: Italy, Spain, Germany, United States
Related HS codes
Key takeaway
Niche product linking the wine industry to chemical manufacturing (tartaric acid).
Related HS codes
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