Sparkling wine Hs Code

Sparkling wine harmonized system code

Product Overview Sparkling wine classified under HS Code 220410 is a carbonated wine product characterized by its effervescence resulting from natural or artificial carbonation processes. This product typically exhibits an alcohol content ranging from 8% to 14% by volume and is packaged in bottles equipped with secure closures to retain carbonation. Processing involves fermentation methods such as the traditional method (méthode champenoise) or the Charmat process, which influence the bubble size and flavor profile. The classification 220410 encompasses various subcategories including sparkling wines, champagne, and other carbonated grape wines distinguished by origin, grape variety, and production technique. Commercially, sparkling wine serves diverse applications across the food service sector for celebratory and dining purposes, retail markets targeting consumer consumption, and in processing industries as a key ingredient in culinary recipes and beverage blends. Its market positioning benefits from recognized quality markers such as vintage designation and appellation control, providing competitive advantages in international trade by meeting stringent quality and authenticity criteria demanded by importers and regulatory authorities. HS Code Classification & Trade Specifications The HS Code 220410 falls within Chapter 22 (Beverages, Spirits and Vinegar), Heading 2204 (Wine of Fresh Grapes), and is specifically designated for sparkling wines at the six-digit subheading level. This classification is substantiated by the product’s defining characteristic of carbon dioxide presence, differentiating it from still wines under other subheadings. Trade considerations for sparkling wine include packaging in pressure-resistant glass bottles, often with cork or crown caps, designed to withstand internal carbonation pressure typically ranging from 3 to 6 atmospheres. Preservation methods emphasize temperature control within 7–15°C during transport to maintain product integrity and prevent premature degassing or spoilage. Shipping requirements adhere to international standards for hazardous goods due to pressurized contents, with careful handling protocols mandated by customs and transport agencies. Quality standards align with Codex Alimentarius guidelines and WTO agreements, ensuring compliance with alcohol content declarations, labeling, and product safety. This detailed classification and trade specification framework facilitates accurate customs clearance, tariff application, and regulatory adherence in global markets.

Sparkling wine Chapter Note

1.- This Chapter does not cover : (a) Products of this Chapter (other than those of heading 22.09) prepared for culinary purposes and thereby rendered unsuitable for consumption as beverages (generally heading 21.03); (b) Sea water (heading 25.01); (c) Distilled or conductivity water or water of similar purity (heading 28.53); (d) Acetic acid of a concentration exceeding 10 % by weight of acetic acid (heading 29.15); (e) Medicaments of heading 30.03 or 30.04; or (f) Perfumery or toilet preparations (Chapter 33). 2.- For the purposes of this Chapter and of Chapters 20 and 21, the “alcoholic strength by volume” shall be determined at a temperature of 20 C. 3.- For the purposes of heading 22.02, the term “non-alcoholic beverages” means beverages of an alcoholic strength by volume not exceeding 0.5 % vol. Alcoholic beverages are classified in headings 22.03 to 22.06 or heading 22.08 as appropriate.