Designation 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 on endogenous (we own) carbonic acid (Endogenous carbonic acid is also known when used in the fermentation of grape to wine and later added to the product). When using exogenous (technical) carbon dioxide, the product must be declared as "sparkling wine with added carbon dioxide". This is done by means of impregnation,
An indication of the residual sugar for a semi-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 applies at semi-dry another value. Phrases with "secco" such as "Rosecco", sometimes used " Secco "But not alone (but tolerated in Germany). Other names for sparkling wine are Frizzante or Vivace (Italy), pétillant (France) and Sternliwein (Switzerland).
A detailed description of sparkling wine production with all processing steps is available at champagne, Complete listings of the numerous Vinifikations-Merhoden or cellar techniques, as well as the wine-regulated wine, sparkling wine and distillate types are under winemaking contain. Comprehensive information on wine law is available under the keyword wine law,