Division (4) Sparkling wine

"Sparkling wine" means the product:

1. (a)

   which is obtained by first or second alcoholic fermentation:

   • from fresh grapes,

   • from grape must, or

   • from wine;

2. (b)

   which, when the container is opened, releases carbon dioxide derived exclusively from fermentation;

3. (c)

   which has an excess pressure, due to carbon dioxide in solution, of not less than 3 bar when kept at a temperature of 20 °C in closed containers; and

4. (d)

   for which the total alcoholic strength of the cuvées intended for their preparation shall not be less than 8,5 % volume.