Secondary fermentation

English · second fermentation

Secondary fermentation is, in the OIV definition, alcoholic fermentation in hermetically closed containers.1

Under EU rules it may take place only in bottles or in closed tanks, and for sparkling and quality sparkling wine the CO2 must come only from the alcoholic fermentation of the cuvée.2

In bottle it is the prise de mousse of the traditional method; in tank it is the cuve close or Martinotti process. For PDO quality sparkling wine the EU minimum production process is 9 months in bottle or 6 months in closed tanks, with at least 90 days on lees.2 Wines with CO2 added are a separate category: see carbonation.

See also

Prise de mousseGlossaryTraditional methodMethodsTank methodMethodsCarbonationMethods

Sources

  1. OIV International Code of Oenological Practices, II.4.1 Definitions common to all sparkling wines (II.4.1.1-II.4.1.10)
  2. legislation.gov.uk (The National Archives). Commission Delegated Regulation (EU) 2019/934, Annex II (sparkling wine oenological practices), as reproduced on legislation.gov.uk (2019-03-12)

Facts checked on 2026-10-19