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.
| 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. |