the product which is obtained by first or second alcoholic fermentation: -of fresh grapes,
-of grape must,
-of wine, suitable for yielding table wine,
-of table wine,
-of quality wine psr,
-or, under the conditions referred to in Article 68, of imported wine, which, when the container is opened, releases carbon dioxide derived exclusively from fermentation and which has an excess pressure, due to carbon dioxide in solution, of not less than 3 bar when kept at a temperature of 20 °C in closed containers.
