HS Code for Champagne

Champagne and other sparkling wines are classified under HS code 2204.10. This code is designated for wine of fresh grapes that is "sparkling," defined by the Harmonized System as wine having an excess pressure of not less than 3 bars when kept at a temperature of 20°C in closed containers. This classification is based on the physical state of the wine—specifically its effervescence—rather than the specific region of production, although the term "Champagne" is legally protected for products from the Champagne region of France. The fermentation process, whether it occurs in the bottle (traditional method) or in large tanks (Charmat method), results in the carbon dioxide that characterizes products under this heading. The classification applies to all sparkling wines made from fresh grapes, including those fortified with alcohol, provided they meet the pressure requirements. This heading is part of Chapter 22, which covers beverages, spirits, and vinegar, and specifically falls under the category of wine of fresh grapes.

Products Included

• Champagne (AOC from France)
• Prosecco (Sparkling wine from Italy)
• Cava (Sparkling wine from Spain)
• Sparkling Rosé wine
• Sekt (Sparkling wine from Germany/Austria)

Common Misclassification

Champagne is often misclassified under 2204.21, which is the code for still wine in containers holding 2 liters or less. The distinction is based entirely on the internal pressure of the bottle. Another error is classifying sparkling cider or perry under this code; those products belong in 2206.00 as other fermented beverages. Non-alcoholic sparkling grape juice is also excluded and should be classified under 2009.61.

FAQ

What is the HS code for Champagne?

The HS code for Champagne and all other sparkling wines made from fresh grapes is 2204.10.

Does the size of the bottle change the HS code for Champagne?

No, all sparkling wine of fresh grapes is classified under 2204.10 regardless of the container size, unlike still wines which are subdivided by volume.