Name for a carbonated product with an overpressure of 1 to 2.5 bar (at sparkling wine this is 3 to 6 bar) and an existing one alcohol content of at least 7% vol, which is made from wine. The overpressure must be based on endogenous carbonic acid can be attributed (endogenous carbonic acid is also spoken of when fermenting grape to wine and is later added to the product again). If exogenous (technical) carbonic acid is used, the product must be declared as "sparkling wine with added carbonic acid". This is done using impregnation,
An indication of the residual sugar for a sparkling wine is optional, the terms are allowed dry (0-35 gl), medium-dry (35-50 g / l) and mild ( 50 g / l). Opposite one sparkling wine a different value applies to semi-dry. Word combinations with "secco" such as "Rosecco", which sometimes also uses " Secco “Not alone (however, this is tolerated in Germany). Other names for sparkling wine are Frizzante or Vivace (Italy), pétillant (France) and Sternliwein (Switzerland).
A detailed description of the sparkling wine production with all processing steps can be found at champagne, Complete lists of the numerous vinification methods or cellar techniques, as well as the types of wine, sparkling wine and distillate regulated by wine are below winemaking contain. There is extensive wine law information under the keyword wine law,