Best Italian sparkling wines: how they are produced and where to buy them

Italian sparkling wines are a type of wine that is much appreciated by consumers thanks to their uniqueness, vivacity and tradition. In this article, we will find out how they are produced, which grapes are mostly used, what the difference is between prosecco and spumante, and which are the best Italian sparkling wines.

Italian sparkling wine is defined as such when a second fermentation takes place that gives the wine the so-called spuma, which is generated by the yeasts during fermentation, creating alcohol and carbon dioxide. 

This is a question many people ask themselves, we will try to give a simple answer. First of all, when we talk about Prosecco we are talking about a wine produced in Veneto with a DOC or DOCG denomination depending on the area of production, the grape used is called Glera typical of the area. Prosecco is a type of sparkling wine that is produced using the Charmat or Martinotti method.

Charmat or Martinotti method: this method for the production of sparkling wine has the characteristic whereby the second fermentation takes place in special isobaric fermenters called autoclaves, in which sugar and yeasts are added to the wine, which consume the sugar to produce alcohol and carbon dioxide. Foaming takes place in stainless steel autoclaves, re-fermentation times are rapid and a fresh, ready-to-drink wine is produced. This method is not only used for the production of Prosecco, but rather anywhere in Italy and stands for a wine that is refermented in an autoclave.

Metodo Classico or Champenois: sparkling wines produced with this method have the characteristic that refermentation takes place in the bottle and not in an autoclave, they generally have a higher pressure than charmat wines, and for most of these it is of fundamental importance to know how long they mature on the fine lees (produced by the yeasts during refermentation in the bottle). The fine lees give the wine, during maturation which can last up to several years, greater aromatic complexity and structure as well as finesse and longevity. In classic method wines, the fresh aromas (the so-called primary aromas) take second place to those produced using the charmat method. However, we will have greater complexity both on the olfactory level, where we will find the classic note of bread and yeast, and a notable aromatic complexity on the palate with fullness and persistence. This is why wines produced with this method usually have higher prices than those produced with the charmat method. 

To recapitulate: the sparkling wine family includes wines produced with different methods, so it is correct to speak and understand the difference between the classic and charmat method. The most famous sparkling wines produced with the classic method in Italy are: Franciacorta Trento DOC Alta Langa DOCG; for the charmat method, on the other hand, the most famous is Prosecco with its zones and sub-zones. 

A special note should be written for Lambrusco wine, one of the very few red sparkling wines to be appreciated in the world.

For the production of classic method sparkling wines, the most widely used grapes are Pinot Noir, Cherdonnay and Pinot Blanc, famous grapes for the production of quality sparkling wines permitted in their respective appellations in Franciacorta, Trento DOC and Alta Langa DOCG. In Oltrepò Pavese, the Cruasè rosé sparkling wine produced with the classic method using Pinot nero grapes is famous. The same grapes are used in France to produce the famous Champagne.

For the production of charmat method sparkling wines, on the other hand, Glera grapes are used in Prosecco, making this product unique in the world, many times with an excellent quality/price ratio. 

Different varieties such as Lambrusco Grasparossa and Sorbara are used for the production of Lambrusco.

The answer to this question is very complex and personal; so if you know that you have to give a wine to a person who prefers young, fresh and fragrant wines, then I would undoubtedly recommend a Prosecco DOCG Conegliano Valdobbiadene or Cartizze. On the other hand, if you prefer a more demanding, structured wine, perhaps a wine for the whole meal, then I recommend a Franciacorta Bellvista Alma or a Ferrari Trendo DOC. What is certain is that all Italian sparkling wines are excellent wines to celebrate any occasion.

Ferrari Perlè is a straw yellow wine with an extremely fine and persistent perlage. The nose expresses an intense bouquet of particular finesse, with hints of almond blossom and rennet apple, lightly spiced with a hint of bread crust.

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   Ferrari

   Ferrari Perlè Trento DOC

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 Franciacorta Vintage Collection Saten Ca del Bosco has a straw yellow colour with an extremely fine and persistent perlage. The nose is broad with fruity notes of pineapple and peach that blend with honey and bread crust. In the mouth it is soft, creamy and balanced with a surprising freshness

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   Cà del Bosco

   Franciacorta Vintage Collection Saten Brut Ca del Bosco

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Monte Alto Franciacorta rosè is a wine with a light pink colour and an extremely fine and persistent perlage. The nose expresses very elegant notes of , red fruit and citrus fruits well integrated in a background of balsamic scents typical of the area such as mint and rosemary. In the mouth it is slender and taut, fresh with a certain depth given by the Pinot Noir, an excellent Franciacorta. Fineness, elegance, structure, character, depth. All characteristics that describe the uniqueness of this Franciacorta.

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   Società Agricola Monte Alto

   Monte Alto Franciacorta rosè

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Bortolomiol Bandarossa is a straw-yellow coloured wine with greenish reflections, the nose is very elegant with notes of pear and apple with a citrus background. In the mouth it is balanced and fresh with the right acidity and a long, persistent finish, excellent Prosecco!

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   Bortolomiol

   Bortolomiol Bandarossa Prosecco di Valdobbiadene DOCG

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Lambrusco Vecchio Moro Rinaldini is a typical local wine, produced with 85% Lambrusco Grasparossa. The grapes are harvested manually when fully ripe, brought to the winery, destemmed and placed in temperature-controlled stainless steel vats for alcoholic fermentation with maceration.

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   Rinaldini

   Lambrusco Vecchio Moro Rinaldini

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