Classification - sparkling and semi-sparkling wines

Sparkling Wines

Classification of selected grapevine products according to the definitions set forth in Annex VII, Part II, of Regulation (EU) No. 1308/2013 of the European Parliament and of the Council

What are sparkling wines?

Sparkling wines are characterized by a pronounced effervescence caused by dissolved carbon dioxide resulting from alcoholic fermentation. They are produced through primary or secondary fermentation of grapes, grape must, or wine. When the container is opened, they are characterized by the release of carbon dioxide and the formation of typical bubbles.

In a sealed container at a temperature of 20 °C, they exhibit an overpressure of at least 3 bar; for some higher quality categories, at least 3.5 bar. Compared to semi-sparkling wines, they thus have higher pressure and, as a rule, more intense and longer-lasting effervescence.

Depending on the production method, the source of carbon dioxide, the pressure achieved, and quality requirements, the main categories include sparkling wine, sparkling wine carbonated with carbon dioxide, quality sparkling wine, and quality aromatic sparkling wine. The Czech Wine Act further regulates the labeling of individual types of sparkling wines, such as grower’s sparkling wine or quality sparkling wine from a specified region.

Sparkling wine

(point 4 of the aforementioned Annex)

Is obtained by primary or secondary alcoholic fermentation (of grapes, grape must, or wine);
when the container is opened, it is characterized by the escape of CO₂ derived exclusively from fermentation;
in a sealed container (at a temperature of 20 °C), it exhibits an overpressure of at least 3 bar caused by dissolved CO₂;
the blends intended for its production have a total alcohol content of at least 8.5% vol.

Quality Sparkling Wine, or “Sekt”

(point 5 of the above-mentioned annex)

It is produced by primary or secondary alcoholic fermentation (of wine grapes, grape must, or wine);
when the container is opened, it is characterized by the escape of CO2 derived exclusively from fermentation;
in a sealed container (at a temperature of 20 °C), it exhibits an overpressure of at least 3.5 bar caused by dissolved CO2;
the blends intended for its production have a total alcohol content of at least 9% vol.

The term “Sekt” is therefore a legally defined designation for quality sparkling wine, not a general term for all sparkling wines.

Grower's sparkling wine

Grower's Sekt is a special category of “quality sparkling wine” that emphasizes the direct link between the grape grower and the producer of the resulting Sekt.

This designation may be used only if:

the wine has been classified as “grower’s sparkling wine” by the State Agricultural and Food Inspection Authority;
it meets the requirements of European regulations established for this category.

Grower’s sparkling wine is produced from grapes originating from the producer’s vineyards or from grapes grown by members of the association that produces the wine. Production is thus linked to a specific grower or growers, rather than merely to the purchase of ready-made base wines. The label of a “grower’s wine” may also include the name of a wine-growing municipality or vineyard tract, provided that at least 85% of the grapes used to produce the blend originate from that municipality or vineyard tract.

Quality Aromatic Sparkling Wine

(Point 6 of the above-mentioned Annex)

a quality sparkling wine that:

in a sealed container (at a temperature of 20 °C) exhibits an overpressure of at least 3 bar caused by dissolved CO₂;
only grape must or partially fermented grape must obtained from specific must-producing grape varieties (Appendix to Annex II of Commission Regulation (EU) 2019/934) is used for the blend;
has an actual alcohol content of at least 6% vol.;
has a total alcohol content of at least 10% vol.

Sparkling wine carbonated with CO₂

(point 7 of the above-mentioned Annex)

is produced from wine without a protected designation of origin or a protected geographical indication;
when the container is opened, it is characterized by the escape of CO₂ that was wholly or partially introduced into it;
in a sealed container (at a temperature of 20 °C), it exhibits an overpressure of at least 3 bar caused by dissolved CO₂.

The label must include the words “sparkling wine carbonated with carbon dioxide.”

Semi-sparkling Wines

What are semi-sparkling wines?

Semi-sparkling wines are wines with a delicate effervescence caused by dissolved carbon dioxide. In a sealed container at a temperature of 20 °C, they exhibit an overpressure of at least 1 bar and no more than 2.5 bar; they therefore have lower pressure and, as a rule, less intense effervescence than sparkling wines.

They are produced from wine, young wine undergoing fermentation, grape must, or partially fermented grape must. Depending on the origin of the carbon dioxide, two basic categories are distinguished: semi-sparkling wine, in which the carbon dioxide originates naturally from fermentation, and carbonated semi-sparkling wine, to which carbon dioxide has been added in whole or in part.

A special category regulated by the Czech Wine Act is quality semi-sparkling wine, which must be produced from grapes originating in a designated wine-growing region, meet prescribed quality requirements, and be classified by the State Agricultural and Food Inspection Authority.

Sparkling Wine

(Item 8 of the above-mentioned annex)

It is produced from wine, young wine undergoing fermentation, grape must, or partially fermented grape must, provided that these products have a total alcohol content of at least 9% vol.;
it has an actual alcohol content of at least 7% vol.;
in a sealed container at a temperature of 20 °C, it exhibits an overpressure of at least 1 bar and no more than 2.5 bar caused by dissolved carbon dioxide resulting from fermentation;
it is filled into containers with a capacity of no more than 60 liters.

In the case of semi-sparkling wine, the carbon dioxide must originate naturally from fermentation. If carbon dioxide is captured during fermentation and subsequently reintroduced into the finished wine, the product may not be labeled as “semi-sparkling wine,” but rather as “semi-sparkling wine carbonated with carbon dioxide.”

Semi-sparkling wine carbonated with carbon dioxide

(point 9 of the above-mentioned Annex)

It is obtained from wine, young wine undergoing fermentation, grape must, or partially fermented grape must;
it has an actual alcohol content of at least 7% vol. and a total alcohol content of at least 9% vol.;
in a sealed container at a temperature of 20 °C, it exhibits an overpressure of at least 1 bar and no more than 2.5 bar caused by dissolved carbon dioxide that has been added to the product in whole or in part;
it is filled into containers with a capacity of no more than 60 liters.

Quality Semi-sparkling Wine

Pursuant to Section 21 of Act No. 321/2004 Coll., on Viticulture and Winemaking, semi-sparkling wine may be labeled as “quality semi-sparkling wine” if:

it was produced from grapes harvested in a vineyard suitable for quality wine from a specified region;
the grapes used were harvested in the same wine-growing region;
the wine used to produce the quality semi-sparkling wine was produced in the wine-growing region where the grapes were harvested;
the yield per hectare specified by law was not exceeded;
the wine meets the quality requirements set forth in implementing regulations and European Union regulations;
the wine has been classified as a quality semi-sparkling wine by the State Agricultural and Food Inspection Authority.

In addition to the information required by European Union regulations, the label of a quality semi-sparkling wine must also include the name of the wine-growing region where the grapes used in its production were harvested.

The label may also include:

the name of the grape variety or varieties, provided that the proportion of each listed variety is at least 15%;
the vintage year;
the name of the wine-growing subregion, provided that the products used to produce the wine originate exclusively from that wine-growing subregion.

Source: State Agricultural and Food Inspection Authority; Act No. 321/2004 Coll., on Viticulture and Winemaking; Regulation (EU) No. 1308/2013 of the European Parliament and of the Council.

► Still wines

► Labeling according to residual sugar

► Wine regions in the Czech Republic