Food and Drug Regulations

B.02.122 [S]. Champagne Cider shall be cider that is impregnated with carbon dioxide under pressure by

• (a) conducting the afterpart of the fermentation in closed vessels, or

• (b) secondary fermentation in closed vessels with or without the addition of sugar, dextrose, invert sugar, glucose or glucose solids or aqueous solutions thereof,

and shall contain not less than seven per cent absolute alcohol by volume.