If you think about it, not all sparkling wines are equal
In English they are all called in one simple way - Sparkling wine.
But the reality is that we have several sub-categories within the vast category of sparkling wines.
Let’s try now to give a Sparkling wine definition: "a product obtained from the first or second alcoholic fermentation of fresh grapes, grape must or wine, which, when the container is opened, is characterised by the development of carbon dioxide derived exclusively from fermentation and which, when kept at a temperature of 20°C in closed containers, has an excess pressure of not less than 3 bars due to carbon dioxide, and for which the total alcoholic strength of the cuvée intended for its production is not less than 8.5% vol.".
So that’ s more or less what like to call sparkling wine
A a semi - sparkling wine is something very similar: the main difference lies in the overpressure, which must be between 1 and 2.5 bar.
At this poin it is also important to make a distinction those wines that are made “sparkling” in an artificial way and the others that are completely natural.
Natural sparkling or semi-sparkling wines are wines were the second fermentation occurs completely naturally
Production methods for sparkling wines
Quality sparkling wines can be produced using two methods:
- Classical Method (traditional, champenoise): used for the production of Champagne and the highest quality sparkling wines, it involves re-fermenting the wine in the bottle.
- Charmat Method (Martinotti): characterised by shorter time and lower costs, it involves re-fermentation of the wine in an autoclave.
Now you know the may difference!
Let's try our Cuvè Brutt Chardonnay Cielo di Montemaggio - It is a very fine perlage sparkling wine. Very fine on the nose, green apple and floral aromas and good sapidity on the mouth!