Commission Regulation (EC) No 606/2009 (repealed)Show full title

C. Sparkling wines and quality sparkling wines with a protected designation of origin

1.

The total alcoholic strength by volume of the cuvées intended for the preparation of quality sparkling wines with a protected designation of origin shall be not less than:

• 9,5 % vol. in wine-growing zones C III,

• 9 % vol. in other wine-growing zones.

2.

However, the cuvées intended for the preparation of quality sparkling wines with the protected designations of origin ‘Prosecco di Conegliano Valdobbiadene’ and ‘Montello e Colli Asolani’ and prepared from a single vine variety may have a total alcoholic strength by volume of not less than 8,5 % vol.

3.

The actual alcoholic strength by volume of quality sparkling wines with a protected designation of origin, including the alcohol contained in any expedition liqueur added, shall be not less than 10 % vol.

4.

The tirage liqueur for sparkling wines and quality sparkling wines with a protected designation of origin may contain only:

(a)

sucrose,

(b)

concentrated grape must,

(c)

rectified concentrated grape must;

and:

(a)

grape must,

(b)

partially fermented grape must,

(c)

wine;

suitable for yielding the same sparkling wine or quality sparkling wine with a protected designation of origin as that to which the tirage liqueur is added.

5.

Notwithstanding paragraph 5(c) of Annex IV to Regulation (EC) No 479/2008, when kept at a temperature of 20 °C in closed containers of a capacity of less than 25 cl., quality sparkling wines with a protected designation of origin must have an excess pressure of not less than 3 bar.

6.

The duration of the process of making quality sparkling wines with 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:

(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.

7.

The duration of the fermentation process designed to make the cuvée sparkling and the duration of the presence of the cuvée on the lees shall not be less than:

• 90 days,

• 30 days if the fermentation takes place in containers with stirrers.

8.

The rules laid down in paragraphs 1-10 of point A and paragraph 2 of point B shall also apply to sparkling wines and quality sparkling wines with a protected designation of origin.

9.

As regards quality aromatic sparkling wines with a protected designation of origin:

(a)

these wines may be obtained solely by using, for constituting the cuvée, grape must or partially fermented grape must of vine varieties on the list given in Appendix 1, provided that these varieties are recognised as suitable for the production of quality sparkling wines with a protected designation of origin in the region whose name the quality sparkling wines with a protected designation of origin bear. By derogation, a quality aromatic sparkling wine with a protected designation of origin may be produced by using as constituents of the cuvée wines obtained from grapes of the ‘Prosecco’ vine variety harvested in the regions of the designations of origin ‘Conegliano-Valdobbiadene’ and ‘Montello e Colli Asolani’;

(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 actual alcoholic strength by volume of quality aromatic sparkling wines with a protected designation of origin may not be less than 6 % vol.;

(e)

the total alcoholic strength by volume of quality aromatic sparkling wines with a protected designation of origin may not be less than 10 % vol.;

(f)

when kept at a temperature of 20 °C in closed containers, quality aromatic sparkling wines with a protected designation of origin must have an excess pressure of not less than 3 bar;

(g)

notwithstanding paragraph 6 of point C, the duration of the process of producing quality aromatic sparkling wines with a protected designation of origin must not be less than one month.