Sparkling Wines
Bright, lively, and vivacious sparkling wines are the protagonists of festivities and pleasant taste experiences. These wines are characterised by the presence of carbon dioxide from fermentation and an internal pressure of no less than 3 atmospheres at a temperature of 20°C. The practice of transforming still wines into sparkling beverages has been attested in Italy since the 14th century, but in 17th-century France, thanks to the intuitions of Abbot Don Pérignon, sparkling wine took on its modern connotations, reaching very high-quality standards. Produced with aromatic or non-aromatic grapes, dry or sweet, with or without the addition of residual sugar, with refermentation in the bottle according to the Classic method or in autoclave according to the Charmat or Martinotti method, it can reach an infinite variety of expressions and denominations, always ensuring enchanting sensations and lively, sparkling atmospheres.
Bright, lively, and vivacious sparkling wines are the protagonists of festivities and pleasant taste experiences. These wines are characterised by the presence of carbon dioxide from fermentation and an internal pressure of no less than 3 atmospheres at a temperature of 20°C. The practice of transforming still wines into sparkling beverages has been attested in Italy since the 14th century, but in 17th-century France, thanks to the intuitions of Abbot Don Pérignon, sparkling wine took on its modern connotations, reaching very high-quality standards. Produced with aromatic or non-aromatic grapes, dry or sweet, with or without the addition of residual sugar, with refermentation in the bottle according to the Classic method or in autoclave according to the Charmat or Martinotti method, it can reach an infinite variety of expressions and denominations, always ensuring enchanting sensations and lively, sparkling atmospheres.
The Story of Sparkling Wine
It is impossible to define where and when sparkling wine originated, and mystery surrounds its origins. A common belief is that the French were the first to invent this type of wine, but it is more accurate to say that the discovery was born in the mists of time when a farmer noticed that the fermenting must was boiling.
In ancient times, there were no clear parameters to determine what it was and how it was produced. The first evidence dates back to 1000 B.C. in the Book of Psalms, which speaks of a wine in the hand of God. The story is also intertwined with the great writings of Homer, particularly in the Iliad, in which the Greek poet recounts that Achilles' shield depicts the image of peasants drinking "sparkling wine of the sweetest Bacchus."
The oldest and most detailed accounts date back to Roman times. Virgil refers to bubbly wine in his Aeneid and Georgics, and Lucan and other Latin authors mention the drink in their writings. We learn how the ancient Romans rejoiced in two types of bubbly wine, Aigleucos and Proptropum, which were not so different from our modern sweet sparkling wines. The former, also mentioned by Pliny, was made from concentrated must sealed in amphorae and immersed in cold water, where at low temperatures, a slow fermentation began, generating bubbles in the wine. Proptropum was a Roman quality product, made using the same methods as Aigleucos but from a flower must. Alongside these wines, there was also Azinatio, made from dried grape must, added to dry wines that were probably sparkling.
After the fall of the Roman Empire, grape cultivation began in dark and troubled centuries. Only the Renaissance marked the resurrection of spumante, a term coined by doctors to describe the drink's beneficial and healthy effects. A few centuries earlier, we find mentions of it in the Middle Ages, especially in the book Regimen Sanitatis of the Salerno Medical School, which tells how sparkling wines should be drunk in moderation.
In 1570, the Brescian doctor Girolamo Conforti described in his text Libellus de vino mordaci the methods of preparation of sparkling wines then produced in the Franciacorta area, describing them as "mordaci" because of their light froth.
The book by the Italian Father Rodolfo Acquaviva, who lived at the turn of the 17th and 18th centuries, gives a detailed account of all the steps involved in making wine from Montepulciano in Siena. Refermentation is described at every stage.
History has it that in the same period as Rudolph, a legendary Benedictine monk from Hautvillers Abbey, called Dom Pérignon, perfected the technique of refermentation in the bottle. In reality, the legend is unclear as some claim it was his brothers, but what is important is that the legendary French sparkling wine Champagne was developed during these years. The brothers introduced stronger glass bottles and corks that could maintain the internal pressure of the wine. We are still far from modern Champagne, as the abbey's wines were sugary and made from sweet, concentrated musts.
We should also mention the important contribution of the Italian Federico Martinotti, who, in 1895 in Asti, developed the method for processing Italian sparkling wines in containers. The engineer Eugéne Charmat, who designed the method and developed the autoclaves, often refers to this type of wine.
Today, they are a leading type of wine on the Italian and world wine scene. They are appreciated at festive and special occasions, as well as to accompany large and small events, aperitifs, and elegant dinners, providing liveliness and joy.
Production Methods of Sparkling Wines
Sparkling wines are the product of a refermentation of still wines to which sugar and yeast are added. The methods for producing base wines are those of white winemaking. To qualify for the designation, the wine must have an excess pressure of under 6 atmospheres at 20°C in closed containers and a minimum alcohol content of 9.5 degrees.
Two different methods can obtain bubbles:
- The Classical or Champenoise method, which involves refermentation in the bottle
- The Charmat or Martinotti method requires refermentation in autoclaves.
The Classical or Champenoise method, developed by Dom Pérignon in the 17th century, produces elegant and complex sparkling wine with nuances reminiscent of bread crust, dried fruit, white flowers, and a fine and persistent perlage. The process of developing a classic method of sparkling wine begins with the selection and blending of the base wines. The cuvée is the blend of wines in varying proportions chosen by the winemaker. If the base wines come from the same harvest (or at least 85%), we can speak of vintage sparkling wines, and the year of harvest can be shown on the label.
Once the cuvée has been created, the liqueur de tirage is added, consisting of wine, cane sugar, yeast, and mineral substances. The amount of sugar added is crucial to the total pressure. Usually, the liqueur de tirage contains 24 grams of sugar per litre, which develops a final pressure of 6 atmospheres. A special case is Franciacorta's Satén, which grows only 4.5 atm from adding 18g/l of sugar. The wine is then bottled in traditional champagne bottles and corked. The yeasts transform the sugar into alcohol, carbon dioxide, and secondary substances, which form the basis of the wine's aromatic bouquet. This phase is called froth setting and lasts about 6 months, at the end of which the yeasts are exhausted (autolysis) and settle to the bottom. The wine is left in contact with its yeasts for a few months, slowly releasing all absorbed substances.
The maturation of the yeasts can vary from 15 months to several years. At the end of this period, the bottles are placed on special wooden racks, called pupitres, where they become increasingly vertical, accumulating the lees on the neck of the bottle. This procedure is called remuage and can be carried out by special machines or expert rémueurs.
This is followed by the disgorging process, which involves removing the lees to obtain a clear, residue-free wine. Once upon a time, this process was carried out manually by skilled professionals, whereas nowadays, there is a tendency to favour disgorging à la glace, which involves immersing the neck of the bottle in a refrigerating solution at -25°/-30°C for a few minutes so that the sediment freezes. The bottle is opened, and the frozen sediment is pushed out under pressure.
The last stage, before corking, labelling, and refining in the bottle, is the addition of a dosing syrup, the liqueur d'expédition, whose recipe is secret for each producer and consists of wines, sugars, and distillates. Classic method sparkling wines are classified according to the residual sugar, from the driest to the sweetest, in Pas Dosè or zero dosage, Extra Brut, Brut, and other sweet or semi-sweet types.
The Martinotti or Charmat Method is often used for aromatic varieties such as Malvasie and Moscato sparkling wine, but also and above all for Prosecco, and allows bottles with a fresher and simpler character to be obtained. The process takes place over two or three months in large hermetically sealed stainless steel containers, known as autoclaves. Once the cuvee has been assembled, the yeasts and sugars are added. Refermentation in the autoclave is carried out under constant pressure to avoid losing carbon dioxide. The autoclave refermentation can be extended up to 6 months, called long Charmat.
Exploring the Many Types of Sparkling Wines
There are several kinds of sparkling wine to suit various tastes and occasions. White sparkling wine is the most common, with examples like Champagne, Prosecco, and Cava. These wines range from dry to sweet and can be made from grapes such as Chardonnay and Pinot Noir and regional specialities like Glera in Italy. For a splash of colour and fruitiness, sparkling rosé wine offers a vibrant alternative, often with red berry notes and a slightly richer profile. Sweet sparkling wine, such as Moscato sparkling wine or Asti from Italy, provides a fruity, lower-alcohol option, perfect for pairing with desserts or enjoying a light, refreshing sip. From dry, elegant Brut styles to sweeter options, the wide variety of sparkling wines allows wine lovers to explore and celebrate with bubbles that match their preferences and occasions.
But what are the most famous sparkling wines internationally?
The Most Popular Italian Sparkling Wines Bottles
In Italy, sparkling wines play a leading role in national wine production. Nowadays, no region has yet to experiment with producing bubbles using historic vineyards, such as Chardonnay or Pinot Noir, or regional varieties.The most famous types of sparkling wine include:
- Trento DOC, the first denomination to produce using the classic method. The success of this wine is linked to one of the greatest Italian producers, Giulio Ferrari, who made Italy and the world fall in love with its excellence, which was later imitated by other great producers in the area.
- Moving down to Lombardy, in the province of Brescia, one of the oldest wines is produced: Franciacorta. Based on Chardonnay, Pinot Noir, and Pinot Blanc, it is one of the most elegant products of the Italian territory, with nuances, residual sugar, and grape varieties that change according to the producer's style.
- The Oltrepò Pavese is famous for interesting productions based mainly on Pinot Nero, and it has a long and glorious tradition.
- In Piedmont, on the hills of Alta Langa, there is a classic wine based on Chardonnay and Pinot Nero grapes, characterised by excellent sapidity and minerality. In the area around Asti, in addition to the great regional whites and reds, there is also Asti sparkling wine, a sweet wine re-fermented in autoclaves and characterised by its fascinating aromatic notes.
- Prosecco is the most successful Italian sparkling wine in the Veneto region. It is made from Glera grapes and mainly uses the Martinotti method. From the Colli Asolani to Conegliano-Valdobbiadene, from Asolo to Treviso, it is the most widely exported wine in the world, a symbol of joy and happiness. It is appreciated above all for its freshness and immediacy, which make it perfect as an aperitif only.
In recent years, many other regions of Italy, such as Sicily with Grillo, the Marche with Verdicchio, and Apulia with Bombino Bianco, have inaugurated a high production level capable of competing with the greatest wine expressions in the world.
English Sparkling Wine
In recent years, English sparkling wine has gained global recognition for its quality, often rivalling traditional sparkling wines from Champagne. Produced primarily in southern England, where the chalky soil and cool climate create ideal conditions for growing Chardonnay, Pinot Noir, and Pinot Meunier—the classic grapes of Champagne—English sparkling wine has developed a distinctive character. Winemakers employ both the Traditional Method, which involves a secondary fermentation in the bottle and the Charmat Method for fresher, aromatic styles. Known for its crisp acidity, fine bubbles, and delicate notes of green apple, lemon zest, and toasty brioche, English sparkling wine has firmly established itself among the world’s best, with prestigious wineries like Nyetimber, Ridgeview, and Chapel Down leading the way.
Spanish Sparkling Wine
Spain’s signature sparkling wine, Cava, is the country’s most famous sparkling offering, produced primarily in the Penedès region near Barcelona. Made using the Traditional Method, similar to Champagne, Cava is typically crafted from native grape varieties such as Macabeo, Xarel·lo, and Parellada, which give it a unique character distinct from other sparkling wines. Cava's flavours range from crisp green apple and citrus to toasted almond and floral notes, with a lively mousse and refreshing acidity. Beyond Cava, Spain also produces a growing array of sparkling wines, often in regions like Catalonia and Rioja, where the unique terroir enhances the wines' depth and complexity. As Spanish sparkling wine continues to evolve, it offers exceptional quality and value, appealing to those seeking a bubbly with a Mediterranean twist.