semi-sparkling wine

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Designation for a carbonated product with an excess pressure of 1 to 2.5 bar (3 to 6 bar for a sparkling wine ) and an alcohol content of at least 7% vol. which is produced from wine. The overpressure must be due to endogenous (wine's own) carbon dioxide. Endogenous (technical) carbon dioxide is also referred to when it is produced during the fermentation of grape must into wine and is later added back to the product. If exogenous carbon dioxide is used, the product must be labelled as "sparkling wine with added carbon dioxide". The addition takes place by means of the so-called impregnation process.

An indication of the residual sugar in a semi-sparkling wine is optional; the terms dry (0-35 g/l), semi-dry (35-50 g/l) and mild (from 50 g/l) are permitted. Compared to a sparkling wine, a different value applies for semi-dry.

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