Wine; sparkling

HS code 220410 covers the classification of sparkling wines, an important and widely consumed alcoholic beverage. Sparkling wines are produced through a secondary fermentation process, which creates the distinctive carbonation and effervescence that sets them apart from still wines. This industry plays a significant role in the global alcoholic beverages market, with sparkling wines being enjoyed for their celebratory nature, versatility in food pairings, and unique sensory experience.

The production of sparkling wines typically involves a two-stage fermentation process. First, the base wine is produced through the initial fermentation of grape juice. The wine is then bottled with added yeast and sugar, which triggers a secondary fermentation within the sealed bottle. This creates the carbon dioxide that gives sparkling wines their characteristic bubbles. After a period of aging on the lees (spent yeast), the wine is disgorged, dosaged (if desired), and corked to preserve the carbonation.

The primary inputs for the production of sparkling wines are high-quality grape varieties, such as Chardonnay, Pinot Noir, and Pinot Meunier. Other key inputs include yeast, sugar, and specialized equipment like pressurized tanks, riddling racks, and disgorgement machines. Winemakers also rely on expertise in blending, aging, and dosage techniques to craft the desired flavor profiles and characteristics of their sparkling wines.

The primary output of HS code 220410 is sparkling wine, which is consumed both domestically and internationally. Sparkling wines are often enjoyed as an aperitif or paired with a variety of foods, from seafood and poultry to desserts. The output of this industry may also be used as an input for 220421 Wine; fortified, in containers of <= 2 l and 220429 Wine; fortified, in containers of > 2 l, as well as other alcoholic beverage products.