HS Code 23.07 – Wine lees; argol

HS code 2307 is a 4-digit heading in the Harmonized System that covers: Wine lees; argol. Heading 2307 specifically classifies "Wine lees; argol." This heading is dedicated to the by-products generated during the winemaking process, holding significant importance for industries beyond direct beverage consumption, primarily the chemical and agricultural sectors. Wine lees refer to the sediment that precipitates during fermentation and storage of wine, consisting of dead yeast cells, grape solids, and tartrates. Argol, also known as crude cream of tartar or wine stone, is the hard, crystalline crust that forms on the inside of wine barrels or fermentation tanks. The scope of this classification is precise, focusing solely on these specific residues from wine production. These materials are not intended for direct human consumption as wine but are valuable raw materials. Their primary significance lies in the extraction of tartaric acid, which is widely used in the food industry (as an acidulant), pharmaceuticals, and various industrial applications. Beyond tartaric acid, wine lees can also be processed into ethanol or used as organic fertilizers. Historically, the recovery of tartaric acid from these by-products has been a crucial aspect of the wine industry's economic sustainability. For trade compliance, accurate classification ensures proper handling of these industrial inputs, which often face different regulations and tariffs compared to finished wine (Chapter 22) or general agricultural waste. This heading aligns perfectly with Chapter 23's mandate of classifying residues and waste from food industries, transforming what might otherwise be discarded into economically valuable commodities.

Fresh wine lees, dried wine lees, raw argol, crude potassium bitartrate from wine, calcium tartrate from wine lees, tartaric acid precursors from wine, spent lees (from distillation), fermented wine lees, unpurified wine lees, wine lees concentrate, wine lees paste, wine lees powder, argol flakes, argol powder, argol granules, wine lees for distillation, wine lees for fertilizer, wine lees for tartaric acid extraction, argol for tartaric acid production, argol in bulk, wine lees in drums

Common misclassifications for 2307 include confusing wine lees or argol with actual wine (2204) or with general vegetable waste (2308). The key distinction is that 2307 products are *residues* from winemaking, not the beverage itself, and are typically used for industrial extraction or agricultural purposes rather than direct consumption. Classifying them as general vegetable waste (2308) would be incorrect because 2307 is a more specific heading for these particular by-products. Traders must ensure the product is indeed a residue *from wine production* and not a finished product or other form of agricultural waste.

In 2025, the top exporters of HS code 2307 in UN Comtrade data were the United States ($2.7M, 22% of world exports), France ($2.3M) and Italy ($1.9M). World exports came to about $12M, adding countries' reported figures and partner-based estimates for those that did not report (UN Comtrade data). Countries that did not report 2025 data are estimated from partner records, which can understate them.

In 2025, the top importers of HS code 2307 in UN Comtrade data were Spain ($6.3M, 55% of world imports), Japan ($2.0M) and Italy ($1.4M). World imports came to about $12M, adding countries' reported figures and partner-based estimates for those that did not report (UN Comtrade data). Countries that did not report 2025 data are estimated from partner records, which can understate them.

HS code 2307 is a 4-digit heading under Chapter 23 of the Harmonized System. The first 2 digits (23) identify the chapter, and digits 3-4 (07) specify the heading. This code contains multiple 6-digit subheadings for precise product classification.