Bubbles

The world of bubbles is decidedly vast and full of sparkling surprises. The attention paid to this style of wines is constantly increasing, especially in the seasons when the heat is most noticeable. In these periods, a glass of fresh and intoxicating

The world of bubbles is decidedly vast and full of sparkling surprises. The attention paid to this style of wines is constantly increasing, especially in the seasons when the heat is most noticeable. In these periods, a glass of fresh and intoxicating bubbles seems to offer immediate relief from the heat and heat. And if you think about bubbles, choosing from the Italian ones, certainly the first names that are most easily remembered are Franciacorta and Prosecco, as well as Trento Doc and Oltrepò Pavese. A sign that in these areas we have worked well to identify a product with the territory. The offer of bubbles from the Bel Paese increases from year to year: from the Aosta Valley to Sicily, there are many wineries that are dedicated, on their own or with the support of others, to the production of sparkling wines. It must be said that there is still a lot of work to be done on the culture of bubbles, in particular on their identity, too often confused with each other, too often misinterpreted.
Not all varieties are suitable for the production of sparkling wine or, to be more precise, not all varieties are suitable for a specific sparkling wine making technique. There are two techniques mainly used for the sparkling process of wines: the so-called Classic Method which involves the refermentation of a wine in the bottle and the Charmat or Martinotti Method which instead involves the refermentation of the wine in an autoclave, i.e. in a large hermetically sealed container.