EU Regulations

The European Union has the following regulations for the different types of sparkling wine.

EU Regulations for sparkling wine
Sparkling wine
  • Carbon dioxide (CO2) may come from first or second fermentation, but cannot be injected
  • Pressure due to CO2 must be greater than 3 bar at 20°C
  • Actual alcoholic strength (AAS) must be greater than 9.5 %
Quality sparkling wine
  • Pressure > 3.5 bar at 20°C
  • ASS > 10 %
  • The second Alcoholic Fermentation (AF) & time on lees must be greater than 90 days or 30 days if AF takes place in containers with stirrers
  • The production process must last longer than 6 months if AF takes place in closed containers, or 9 months if AF takes place in bottle
Aerated sparking wine
  • CO2 can be partially or wholly added
  • AAS > 8.5 %
  • Pressure > 3 bar at 20°C

There are also definitions for semi-sparkling wine, semi-sparkling aerated wine, quality sparkling wine produced in a specified region.

The base wine-making regulations are similar to those for still wines, except that:

  • The base wines may be acidified up to a maximum of 1.5 g/l
  • There is no limit for their de-acidification
  • Sweetening or enriching of the base wine is prohibited
  • The addition of the tirage liqueur may not increase the total alcoholic strength of the wine by more than 1.5 %
  • The addition of the dosage must not increase the AAS of the wine by more than 0.5 %
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winemaking