If you do not belong to one of these two groups, you may experience an embarrassing moment<\/strong> when, taking a bottle you think is good to a friend’s house, you end up being told it is “cheap commercial stock.”<\/p>\n\n Let’s get some clarity, starting with the abc, so that it will be easier for you to navigate the world<\/strong> of Italian bubbles<\/strong>. <\/p>\n\n Well, no, because Champagne is a sparkling wine that is produced in the Champagne wine region of France. It is precisely this area that makes the characteristics of this wine unique and inimitable.<\/p>\n\n In Italy we produce other sparkling wines <\/strong>of excellent quality, which sometimes, are no match for their French cousin.<\/p>\n\n The word Spumante simply indicates a sparkling wine<\/strong>, but does not identify its level of sweetness, the type of grapes used or the method of fermentation.<\/p>\n\n The Martinotti-Charmat<\/strong> method and the Classical method<\/strong> are the two ways currently used<\/a> to produce sparkling wine.<\/p>\n\n It is named after its creator, Asti’s Francesco Martinotti<\/strong>, who was the first to use an autoclave<\/strong> to make sparkling wine, and Eugenie Charmat<\/strong>, who patented the method and spread it throughout Europe.<\/p>\n\n Today, the autoclave is a stainless steel<\/strong> vessel in which the frothing is generated.<\/p>\n\n This is a fairly quick process<\/strong> (about 15 days), but lees contact can be extended for several months to obtain quality sparkling wines.<\/p>\n\n The classic method is the method of refermentation in the bottle<\/strong> and corresponds to the m\u00e9thode champenoise<\/strong>. <\/p>\n\n The bottle is stored horizontally<\/strong>, and the wine remains in contact with the yeast<\/strong>, which settles to the bottom. <\/p>\n\n After a period of time (of a minimum of 9 months<\/strong>), the deposit <\/strong>must be removed<\/strong>, so it is brought toward the cap so that it can be expelled.<\/p>\n\n Many producers using the classic method use the same grape qualities used to make Champagne, such as chardonnay <\/strong>and pinot noir<\/strong>. <\/p>\n\n To choose <\/strong>a bottle of bubbly (even taking into account your personal taste) it might help you to know how to read the label<\/strong>. <\/p>\n\n So here are some terms <\/strong>that define its content, based on the amount of sugar<\/strong> in the wine:<\/p>\n\n Now that it should be clearer<\/strong> even to you, who may not know about wine, it is time to mention some famous bubbles<\/strong> of our nation.<\/p>\n\n Aromatic<\/strong>, fruity<\/strong>, sparkling and ideal for parties, Prosecco is produced in Veneto and Friuli-Venezia Giulia. The sub-region called Valdobbiadene<\/a> is considered by far the most suitable area for the production of this wine.<\/p>\n\n The basic grape variety for its production is glera<\/strong>, a white grape, the percentage of which must constitute at least 85 percent of the total. <\/p>\n\n Prosecco winemaking follows the Charmat method<\/strong>, so it is suitable for consumption when young and fresh.<\/p>\n\n It is a classic method<\/strong> produced in Lombardy, more specifically in the province of Brescia<\/strong>.<\/p>\n\n The grapes used are chardonnay<\/strong>, pinot blanc<\/strong> and pinot noir<\/strong>, and the result in the glass is a straw-yellow wine tending to golden, with a fresh, fine and harmonious<\/strong> taste.<\/p>\n\n Directly from moscato grapes<\/a>, this is an aromatic<\/strong> and sweet sparkling wine<\/strong> that can be made by the Charmat or classic method.<\/p>\n\n Its complex aromas<\/strong> make it perfect for accompanying desserts<\/strong>, but not to be underestimated is its pairing with aged, mildly spicy cheeses<\/strong>. Try it to believe.<\/p>\n\n White or ros\u00e9, it is a vintage classic method<\/strong> (i.e., it must always show the vintage year of the grape harvest on the label) and artisanal, highly prestigious.<\/p>\n\n This bubble<\/a> is also made from pinot noir<\/strong> and chardonnay grapes<\/strong>, meticulously hand-picked and pressed whole. <\/p>\n\n The aging time on the lees<\/strong> is quite long (minimum 30 months<\/strong>), as required by the specification. <\/p>\n \n \n View them all \u2192\n <\/a>\n <\/p>\n <\/div>\n <\/header>\n \n Charmat method\n <\/p>\n \n 13.00\u20ac\n VAT Incl.\n <\/p>\n <\/a>\n \n Dry and aromatic\n <\/p>\n \n 25.90\u20ac\n VAT Incl.\n <\/p>\n <\/a>\n \n dry and fizzy\n <\/p>\n \n 13.00\u20ac\n VAT Incl.\n <\/p>\n <\/a>\n \n Vintage 2021\n <\/p>\n \n 25.00\u20ac\n VAT Incl.\n <\/p>\n <\/a>\n \n Vintage 2022\n <\/p>\n \n 24.50\u20ac\n VAT Incl.\n <\/p>\n <\/a>\n Is Champagne produced in Italy?<\/h2>\n\n
Fermentation methods<\/h2>\n\n
The Martinotti-Charmat method<\/h3>\n\n
The classical method<\/h3>\n\n
![\"\"](\"https:\/\/langhe.net\/wp-content\/uploads\/2014\/08\/Spum-1920x451-1-11.jpg\")
<\/figure>\n\nThe types of sparkling wine<\/h2>\n\n
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The most popular Italian sparkling wines<\/h2>\n\n
Prosecco<\/h3>\n\n
![\"\"](\"https:\/\/langhe.net\/wp-content\/uploads\/2014\/08\/531532.jpg\")
<\/figure>\n\nFranciacorta DOCG<\/h3>\n\n
Asti Spumante DOCG<\/h3>\n\n
Alta Langa DOCG<\/h3>\n\n
\n Bubbles<\/span>\n of Langhe, Roero and Monferrato<\/span>\n <\/h2>\n
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Cascina Fontanette<\/h4>\n
Vino Spumante<\/h3>\n
![\"Vino](\"https:\/\/shop.langhe.net\/wp-content\/blogs.dir\/130\/files\/2021\/02\/brut_fontanette-190x450.png\" "\\"brut_fontanette\\"")
\n<\/picture>\n <\/a>\n <\/div>\n <\/div>\n <\/div>\n<\/li>\n \n \n \n Fabrizio Battaglino<\/h4>\n
Nebula Nature Vino Spumante di Qualit\u00e0<\/h3>\n
![\"Nebula](\"https:\/\/shop.langhe.net\/wp-content\/blogs.dir\/130\/files\/2017\/02\/battaglino_nebula_nature-190x450.webp\" "\\"Nebula")
\n<\/picture>\n <\/a>\n <\/div>\n <\/div>\n <\/div>\n<\/li>\n \n \n \n Borgogno Rivata<\/h4>\n
Sidr\u00e9 Pear Madernassa cider<\/h3>\n
![\"Sidro](\"https:\/\/shop.langhe.net\/wp-content\/blogs.dir\/130\/files\/2016\/05\/sidro_pere_sidre-190x450.webp\" "\\"Sidro")
\n<\/picture>\n <\/a>\n <\/div>\n <\/div>\n <\/div>\n<\/li>\n \n \n \n Alessandro Rivetto<\/h4>\n
Alta Langa DOCG<\/h3>\n
![\"Alta](\"https:\/\/shop.langhe.net\/wp-content\/blogs.dir\/130\/files\/2022\/05\/alta_langa_alessandro_rivetto-min-106x250.png\" "\\"alta_langa_alessandro_rivetto-min\\"")
\n<\/picture>\n <\/a>\n <\/div>\n <\/div>\n <\/div>\n<\/li>\n \n \n \n Poderi Vaiot<\/h4>\n
Val del Moro Alta Langa DOCG<\/h3>\n
![\"Alta](\"https:\/\/shop.langhe.net\/wp-content\/blogs.dir\/130\/files\/2021\/11\/alta_langa_val_moro_poderi_vaiot-min-106x250.png\" "\\"alta_langa_val_moro_poderi_vaiot-min\\"")
\n<\/picture>\n <\/a>\n <\/div>\n <\/div>\n <\/div>\n<\/li>\n \n \n \n ![\"VSQ](\"https:\/\/shop.langhe.net\/wp-content\/blogs.dir\/130\/files\/2021\/06\/VSQ_sarcastico_rusel-min-106x250.png\" "\\"VSQ")
\n<\/picture>\n <\/a>\n <\/div>\n <\/div>\n <\/div>\n<\/li>\n \n \n \n <\/ul>\n <\/div>\n <\/div>\n <\/div>\n<\/section>\n![\"\"](\"https:\/\/langhe.net\/wp-content\/uploads\/2014\/08\/Marcocarboni_lambrusco.jpg\")
<\/figure>\n\n![\"\"](\"https:\/\/langhe.net\/wp-content\/uploads\/2014\/08\/testata_011.jpg\")
<\/figure>\n\n