Sparkling wines produced in the Community (amend. regul. 2332/92/EEC)

OBJECTIVE: to amend Article 17 of Regulation (EEC) No 2332/92 with a view to laying down a standard fermentation time for which the cuvée must remain on the lees, to be observed when following each of the different fermentation methods used. SUBSTANCE: it is proposed that fermentation, in all of the different methods used to produce sparkling wines, should continue for a standard minimum period of 90 days. �