2206.00.60.00 - Effervescent wine

This HTS classification, 2206.00.60.00, specifically covers effervescent wine. Effervescent wine is defined as wine that has been carbonated, either naturally during fermentation or artificially by the addition of carbon dioxide. This category encompasses a wide range of sparkling wines, including Champagne, Prosecco, Cava, and other wines characterized by their fizziness. The key defining feature is the presence of significant carbonation, distinguishing it from still wines.

This subheading differs from its sibling, 2206.00.90, which covers "Other" fermented beverages. While both fall under the broader category of "Other fermented beverages," 2206.00.60.00 is a more specific classification for a particular type of fermented beverage defined by its effervescence. The sibling category would include fermented beverages that are not effervescent, such as standard cider, perry, mead, and sakè, as well as mixtures of fermented beverages with non-alcoholic beverages that do not fit into other, more specific HTS classifications.

As this is a leaf node in the HTS structure, there are no further subcategories. Therefore, classification into 2206.00.60.00 is final once the product is identified as effervescent wine and does not fall under any other more specific tariff provision. For practical classification, importers should confirm the product is indeed a wine that exhibits significant effervescence, whether naturally produced or artificially induced.