Wine dictionary

Quality aromatic sparkling wine: this is obtained, during the creation of the base wine, by only using grape must or partially fermented grape must that comes from specific cultivars that are defined as aromatic varieties (e.g., Moscato, Glera, Malvasia etc.). It is characterized –when the container is opened – by the release of carbon dioxide derived exclusively from fermentation which, when kept at a temperature of 20°C in closed containers, has an excess pressure of not less than 3 bar due to the carbon dioxide in solution. The actual alcoholic strength must not be less than 6% vol. and the total alcoholic strength must not be less than 10% vol. The duration of the production period prior to sale must be at least 1 month

Quality sparkling wine: this is a product obtained from the first or second alcoholic fermentation of fresh grapes, grape must or wine, characterized – when the container is opened – by the release of carbon dioxide derived exclusively from fermentation which, when kept at a temperature of 20° C in closed containers, has an excess pressure of not less than 3.5 bar due to the carbon dioxide in solution. The duration of the production period prior to sale must be 6 months when fermented in pressurized tanks with a minimum 90 days on the lees, or 60 days if in the presence of an agitator; it is 9 months if the wine is bottle-fermented (Classic Method)

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