The Wine Regulations 2011

[F1 Applicable requirements for quality sparkling wine U.K.

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 100 hectolitres;

(b) that—

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

(ii) has been obtained by secondary alcoholic fermentation of fresh grapes, grape must or wine in the bottle;

(iii) has had a minimum of nine months of uninterrupted secondary fermentation, within the same undertaking, on the yeast lees, which has subsequently been removed by disgorgement; and

(iv) has been organoleptically tested to be free from taints; and

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

Standards for quality sparkling wine (PGIs)

Factor	Standard to be met
Natural alcohol	A minimum of 6% before enrichment.
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.]

Textual Amendments

F1 Sch. 1 omitted (N.I.) (31.12.2020) by virtue of The Agricultural Products, Food and Drink (Amendment etc.) (EU Exit) Regulations 2020 (S.I. 2020/1637), regs. 1(7), 14(10)