{
  "url": "https://openlegislation.uk/wine-regulations-2011/schedule-2/paragraph-4",
  "json_url": "https://openlegislation.uk/wine-regulations-2011/schedule-2/paragraph-4.json",
  "legislation": "uksi/2011/2936",
  "legislation_title": "The Wine Regulations 2011",
  "legislation_url": "https://openlegislation.uk/wine-regulations-2011",
  "path": "schedule/2/paragraph/4",
  "kind": "paragraph",
  "number": "4",
  "heading": "Applicable requirements for quality sparkling wine",
  "text": "(1) The applicable requirements for quality sparkling wine are as follows.\n(2) The wine must come from a batch of wine—\n(a) for which the maximum yield for each hectare of land cultivated with vines for producing the wine was 80 hectolitres;\n(b) that is produced in the protected designation of origin from vines of any of the following varieties—\n(i) Chardonnay;\n(ii) Pinot Noir;\n(iii) Pinot Noir Précoce;\n(iv) Pinot Meunier;\n(v) Pinot Blanc;\n(vi) Pinot Gris;\n(c) that—\n(i) is produced from cuveés with a total alcoholic strength of 9% or more by volume;\n(ii) has been obtained by first or second alcoholic fermentation of fresh grapes, grape must or wine;\n(iii) has been subject to secondary fermentation in the bottle;\n(iv) has had a minimum of nine months of uninterrupted secondary fermentation within the same undertaking on the yeast lees, which have subsequently been removed by disgorgement;\n(v) when the container is opened, releases carbon dioxide derived exclusively from fermentation; and\n(vi) has been organoleptically tested to be free from taints and other faults; and\n(d) that meets the standards set out in the following table.\nStandards for quality sparkling wine (PDOs)\nFactor\nStandard to be met\nNatural alcohol\nA minimum of 6% before enrichment of the must.\nActual alcoholic strength\nA minimum of 10%.\nTotal acidity\nA minimum of 4 grams per litre expressed as tartaric acid.\nVolatile acidity\nA maximum of 18 milliequivalents per litre;\nTotal sulphur dioxide\nA maximum of 185 milligrams per litre.\nCopper\nA maximum of 0.5 milligrams per litre.\nIron\nA maximum of 8 milligrams per litre.\nChill stability\nThere must be no crystal deposits when the wine is held at 2°C for 36 hours.\nPressure\nThe wine must be at a pressure of not less than 3.5 bars when measured at 20°C, but this requirement does not apply when it is in 25 centilitre bottles.",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [
    {
      "type": "F",
      "label": "F1",
      "text": "Sch. 2 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)"
    }
  ],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/uksi/2011/2936/schedule/2/paragraph/4",
    "retrieved_at": "2026-10-29T01:48:03.686387+00:00"
  },
  "licence": "Open Government Licence v3.0",
  "licence_url": "https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/",
  "attribution": "Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives."
}