Curiosity and advices

Where do those bubbles come from

That pleasant feeling you experience when you taste a sparkling wine comes from the joy of bubbles gently tickling your palate and obtained from the second fermentation of the wine. In nature there are two main systems leading to the degorgement: in the Charmat method refermentation occurs in special stainless steel tanks which are filled with wine added with highly selected natural yeasts that react with sugars and give origin to the bubbles. According to the refermentation period, this method classifies "Short Charmat" being 3 to 4 months, and "Long Charmat" being over a 6 month process that entitles it to use the "Reserve" label.

The second method is the Classic Traditional (Champenoise) where the degorgement takes place in the bottle. Both are excellent natural methods to make great sparkling wines and their application depends on the type of grape utilized. The Charmat method enhances the features of certain types of grapes, while the Classic Traditional is ideal for other grapevines. Behind this short and simple description of the sparkling process there is a whole world of expertise, secrets and techniques handed down by generations, where a skilfull and experienced oenologist plays a key role in conferring unique and inimitable features of the products that reflect the winery's personality. Based on their sweetness, sparkling wines are usually classified in different categories according to the residual sugar content in the bottle:

EXTRA BRUT Between 0 and 6 g/l
BRUT Lower than 12 g/l
EXTRA DRY Between 12 and 17 g/l
DRY Between 17 and 32 g/l
MEDIUM DRY Between 32 and 50 g/l
DOLCE Over a 50 g/l

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