SCHEDULE 2Protected designations of origin
Applicable requirements for quality sparkling wine4
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.
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. |