# Commission Delegated Regulation (EU) 2019/934 of 12 March 2019 supplementing Regulation (EU) No 1308/2013 of the European Parliament and of the Council as regards wine-growing areas where the alcoholic strength may be increased, authorised oenological practices and restrictions applicable to the production and conservation of grapevine products, the minimum percentage of alcohol for by-products and their disposal, and publication of OIV files, Division 6: The duration of the process of making quality sparkling wines bearing a protected designation of origin, including ageing in the undertaking where they are made and reckoned from the start of the fermentation process designed to make the wines sparkling, may not be less than:

Extent: E+W+S+N.I.

(a)six months where the fermentation process designed to make the wines sparkling takes place in closed tanks;
(b)nine months where the fermentation process designed to make the wines sparkling takes place in the bottles.

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Source: https://www.legislation.gov.uk/eur/2019/934/annex/II/division/C/division/6 (the official version)
Page: https://openlegislation.uk/eu-regulation-2019-934/annex-II/division-C/division-6
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.