Commission Regulation (EC) No 606/2009 (repealed)Show full title

B. Quality sparkling wine

1.

The tirage liqueur intended for the production of a quality sparkling wine may contain only:

(a)

sucrose,

(b)

concentrated grape must,

(c)

rectified concentrated grape must,

(d)

grape must or partially fermented grape must, or

(e)

wine.

2.

Producer Member States may define any supplementary or more stringent characteristics or conditions of production and circulation for the quality sparkling wines covered by this Title and produced in their territory.

3.

The manufacture of quality sparkling wines is also covered by the rules referred to in:

• paragraphs 1 to 10 of point A,

• paragraph 3 of point C for the actual alcoholic strength, paragraph 5 of point C for the minimum excess pressure and paragraphs 6 and 7 of point C for the minimum length of the production process, without prejudice to paragraph 4(d) of this point,

4.

As regards quality aromatic sparkling wines:

(a)

except by way of derogation, these may be obtained only by making exclusive use, when constituting the cuvée, of grape must or partially fermented grape must derived from wine varieties contained on the list given in Appendix 1. However, quality aromatic sparkling wine may be produced in the traditional way by using as constituents of the cuvée wines obtained from grapes of the ‘Prosecco’ variety harvested in the regions of Trentino-Alto Adige, Veneto and Friuli-Venezia Giulia;

(b)

control of the fermentation process before and after the cuvée has been constituted, in order to render the cuvée sparkling, may be effected only by refrigeration or other physical processes;

(c)

the addition of expedition liqueur shall be prohibited;

(d)

the length of the production process for quality aromatic sparkling wines may not be less than one month.