Sekt

German labelling guidance lists Schaumwein, Sekt and Sekt b.A. as product names, and gives 3.5 bar overpressure at 20 °C for the Sekt categories.² The origin must be stated, for example 'Deutscher Sekt'.^2,3 Tank-fermented Sekt needs at least six months of production and 90 days of yeast contact; bottle-fermented, at least nine months including 90 days on lees.² The word is also used in Austria, see Sekt Austria. The plain category is Schaumwein. See Germany.