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.

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.