2204.21.20.00 - Effervescent wine

This HTS category, 2204.21.20.00, specifically classifies effervescent wines that are bottled in containers holding two liters or less. Effervescent wine is characterized by the presence of dissolved carbon dioxide, which creates bubbles and fizziness when the liquid is agitated or poured. This category encompasses sparkling wines such as champagne, prosecco, cava, and other domestically produced sparkling wines that meet these criteria.

It is important to distinguish this category from its sibling, "Other:" under the "In containers holding 2 liters or less" heading. While the sibling would capture still wines bottled in containers of two liters or less, this specific subcategory is solely for those wines exhibiting effervescence. The key differentiating factor is the presence of carbonation, a result of secondary fermentation or direct carbonation.

As a leaf node in the HTS classification system, 2204.21.20.00 has no further subdivisions. Therefore, classification into this code relies on confirming that the product is indeed wine derived from fresh grapes, contains carbonation (effervescence), and is packaged in individual containers with a maximum volume of two liters. Exclusions would include still wines, wine-based beverages without the effervescence characteristic, or containers exceeding the two-liter limit.