Sparkling Wines
- Šumivé víno "Sparkling wine" shall be the product, which is obtained by first or second alcoholic fermentation from fresh grapes, grape must and from wine. Has an excess pressure, due to carbon dioxide in solution, of not less than 300 kPa (3 bar) when kept at a temperature of 20 °C in closed containers, when these are opened, it releases carbon dioxide derived exclusively from fermentation. The total alcoholic strength of the cuvées intended for their preparation shall not be less than 8.5% vol.
- Akostné šumivé víno "Quality sparkling wine" As sparkling wine. Excess pressure of not less than 350 kPa (3.5 bar), the total alcoholic strength of the cuvées intended for their preparation shall not be less than 9% vol.
- Akostné aromatické šumivé víno "Quality aromatic sparkling wine" is obtained only by making use, when constituting the cuvée, of grape must or grape must in fermentation which are derived from specific wine grape varieties on a list, excess pressure of not less than 300 kPa (3 bar), of which the actual alcoholic strength may not be less than 6% vol. and of which the total alcoholic strength may not be less than 10% vol.
Read more about this topic: Slovak Wine
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“Mixing one’s wines may be a mistake, but old and new wisdom mix admirably.”
—Bertolt Brecht (1898–1956)