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Paragraph 4 Applicable requirements for quality sparkling wineF1

United Kingdom

(1)

The applicable requirements for quality sparkling wine are as follows.

(2)

The wine must come from a batch of wine—

(a)

for which the maximum yield for each hectare of land cultivated with vines for producing the wine was 100 hectolitres;

(b)

that—

(i)

is produced from cuveés with a total alcoholic strength of 9% or more by volume;

(ii)

has been obtained by secondary alcoholic fermentation of fresh grapes, grape must or wine in the bottle;

(iii)

has had a minimum of nine months of uninterrupted secondary fermentation, within the same undertaking, on the yeast lees, which has subsequently been removed by disgorgement; and

(iv)

has been organoleptically tested to be free from taints; and

(c)

that meets the standards set out in the following table.

Standards for quality sparkling wine (PGIs)

FactorStandard to be met
Natural alcoholA minimum of 6% before enrichment.
Actual alcoholic strengthA minimum of 10%.
Total acidityA minimum of 4 grams per litre expressed as tartaric acid.
Volatile acidityA maximum of 18 milliequivalents per litre.
Total sulphur dioxideA maximum of 185 milligrams per litre.
CopperA maximum of 0.5 milligrams per litre.
IronA maximum of 8 milligrams per litre.
Chill stabilityThere must be no crystal deposits when the wine is held at 2°C for 36 hours.
PressureThe wine must be at a pressure of not less than 3.5 bars when measured at 20°C.

Annotations

Textual amendments

F1

Sch. 1 omitted (N.I.) (31.12.2020) by virtue of The Agricultural Products, Food and Drink (Amendment etc.) (EU Exit) Regulations 2020 (S.I. 2020/1637), regs. 1(7), 14(10)