The Wine Regulations 2011

Applicable requirements for quality sparkling wine

4.—(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 80 hectolitres;

(b) that is produced in the protected designation of origin from vines of any of the following varieties—

(i) Chardonnay;

(ii) Pinot Noir;

(iii) Pinot Noir Précoce;

(iv) Pinot Meunier;

(v) Pinot Blanc;

(vi) Pinot Gris;

(c) that—

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

(ii) has been obtained by first or second alcoholic fermentation of fresh grapes, grape must or wine;

(iii) has been subject to secondary fermentation in the bottle;

(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;

(v) when the container is opened, releases carbon dioxide derived exclusively from fermentation; and

(vi) has been organoleptically tested to be free from taints and other faults; and

(d) that meets the standards set out in the following table.

Standards for quality sparkling wine (PDOs)

Factor	Standard to be met
Natural alcohol	A minimum of 6% before enrichment of the must.
Actual alcoholic strength	A minimum of 10%.
Total acidity	A minimum of 4 grams per litre expressed as tartaric acid.
Volatile acidity	A maximum of 18 milliequivalents per litre;
Total sulphur dioxide	A maximum of 185 milligrams per litre.
Copper	A maximum of 0.5 milligrams per litre.
Iron	A maximum of 8 milligrams per litre.
Chill stability	There must be no crystal deposits when the wine is held at 2°C for 36 hours.
Pressure	The 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.