Spumante and Frizzante

There is an indication Spumante or Frizzante on the labels of Italian sparkling wines. There are basic differences between these varieties of wine.

Spumante type wine can be made by two natural methods: the classical method or re-fermentation of wine in the bottle, or the Charmat method using pressure steel tanks of high capacity (from 50 000l to 100 000l) called autoclave. The base wine, that is a fresh wine from a given vintage (or from previous vintages depending on the producer), is subjected to re-fermentation using one of the above mentioned methods. The re-fermentation consist in adding an appropriate amount of sugar and yeast to the base wine to start the process. The characteristic bubbles present in the wine result from fermentation and underpressure. The content of carbon dioxide is around 7g/l under the pressure of 3,5 atmospheres. The fermentation period, using the classical method, lasts from more than ten months to few years. The more noble wine the longer period of fermentation on the yeasts. Spumante made by the classical method is usually a dry wine with low sugar level. It is obtained from Pinot Noir, Pinot Grigio, Pinot Bianco and Chardonnay.

Spumante wine categories:

Pas Dose` or Brut Nature - without sugar or with sugar level below 3 g/l
Extra Brut - sugar level from 3 to 6 g/l
Brut - sugar level from 12 g/l
Extra Dry - sugar level from 12 to 20 g/l
Dry - sugar level from 20 to 35 g/l
Demi Sec - sugar level from 35 to 50 g/l
Doux - Dolce - sugar level above 50 g/l.

The best Spumante varieties of wine in Italy are Franciacorta wines coming from the area with the same name in Lombardy and Trento DOCs originating from Trento. The fermentation period of the Charmat method is much shorter, it lasts from 30 to 80 days (for example for Prosecco wines). There is also so-called Charmat lungo, of which the fermentation process is prolonged to 12 months. Spumantes made by the Charmat method are not only dry but also aromatic and sweet wines. The wine can be obtained from various grape varieties, among which the most popular is Moscato d`Asti, Brachetto, Glera, Malvasia. Its alcohol level is similar to still wines and usually runs between 12-13%. The most famous Spumante wines produced by the Charmat method are Prosecco and Asti Spumante.

While a Frizzante version of wine is made only by the Charmat method. The fermentation process is much shorter. The carbon dioxide content is also lower, it oscillates between 2 and 5g/l at the highest pressure of 2,5 atmospheres. The wine is obtained from aromatic grape varieties such as Moscato d`Asti, Malvasia as well as grapes used to make dry wines like Barbera Frizzante, Freisa, Bonarda Frizzante, popular Lambrusco or semi-dry and semi-sweet wines. The alcohol level of these wines usually runs between 5-6% for aromatic wines and 11-12% for dry wines. The most popular Frizzante wines are Moscato d`Asti, Brachetto and Lambrusco. As the Italians say a fresh frizzantino quenches thirst and stimulates the appetite.

Featured Italian Wines

Vigne Sannite

Piedirosso

Dry red wine of Campania‘s native Piedirosso grape. It comes from the vineyards located in the surroundings of Monte Taburno, the Taburno Mount, in the province of Benevento. Besides famous Aglianico, this ancient grape variety is one of the most typical Campanian vines. The original dialectal name, Per e‘palummo, literally means dove‘s foot with its characteristic redish color, similarly the color of the steam and bunches of the Piedirosso. This wine is not aged in wood, nicely dry and soft, with a beautifully marked fruit note. An interesting native wine, worth testing with food.

Color: ruby red.
Aroma: fruity, notes of raspberry and ripe cherry.
Flavor: dry, fruity, soft.
Food matching: excellent throughout a meal, with white meat-based dishes.
Serving temperature: 18°C.
Alcohol content: 13,5%.

Vinchio Vaglio Serra

Monbrusato Moscato Passito

Sweet dessert white wine made from indigenous Moscato variety. White Moscato of Piedmont in passito is a naturally sweet dessert wine. The grapes undergo the drying process in specially air-conditioned rooms, next follows the process of vinification. First the naturally sweet nectar of the grapes is fermented in small French oak barrels, then it is bottled. Thanks to this process, the wine takes on marked aromas and strong power.

Color: yellow, amber.
Aroma: aromatic, dried fruit, vanilla and almonds.
Flavor: sweet, velvety.
Food matching: perfect for desserts, nut cakes, zabaione creams.
Serving temperature: 10°/12°C.
Alcohol content: 11.5%.

Cantina della Vernaccia Oristano

Corash Riserva

Dry red wine of Cannonau. Great potential of Cannonau is best presented by the Riserva, aged for more than 12 months in small French oak barrels. Corash is the name of an ancient town of Cornus. This wine delights by its deep color and rich, velvety structure. It is an excellent accompaniment with aromatic dishes based on meats and game.

Color: burgundy with purple reflections.
Aroma: rich, notes of plum, blackberry, toasted wood.
Flavor: soft, full, warm.
Food matching: best with dishes based on red meats, roast meats, rabbit with nuts, lamb, roast pork, boar in wine, pecorino sardo cheese.
Serving temperature: 18°/20°C.
Alcohol content: 14%.

Tenuta Scuotto

Oi Ni

A dry white wine made of native Campania grape Fiano. The best wine in the whole range of Scuotto. The ripe grapes of Fiano are hand-picked in the first week of November. Fermentation is done in 25 hl Alsatian oak casks. After 12 months the wine is bottled without any filtration and stabilization. The result of such natural process is „Oi Ni” surprises with potential and character, depending on the vintage. The name comes from a greeting in dialect, literally meaning „Hey boy”, probably full of vigor and childish dreams, aptly depicting the wine. The top wine in the range of Scuotto won many awards among which Oscar del Vino 2016 assigned by Gambero Rosso. Powerful, concentrated and rich white wine for persons who can appreciate the noble enological richness of Irpinia.

Color: shimmering gold.

Aroma: complex, rich, fruity and floral, notes of peach, rose, honey, dried apricot, magnolia, pineapple, wild dill, toasted nuts, candied fruit.

Flavor: dry, warm, soft.

Food matching: ideal for fois gras, blue, seasoned, goat cheeses. An excellent wine to contemplate.

Serving temperature: 13°/14°C

Alcohol content: 14,5%.

Montenidoli di Maria Elisabetta Fagiuoli

Vinbrusco

Dry white wine from the indigenous Tuscan grapes of Trebbiano Gentile Malvasia Bianca. According to historical writings this was a favorite wine of Tuscan peasants. It ferments in steel tanks, and then matures on the natural yeasts, which were formed in the fermentation process itself. Thanks to this gains softness and full-body while maintaining the richness of perfumes, due to the presence of an aromatic Malvasia.

Color: straw yellow .
Aroma: fruit, herbal and floral notes.
Flavor: a rich, spicy, long felt in the mouth.
Food matching: very good for spicy oriental and Mexican cuisine, seasoned by spicy paprika or saffron.
Serving temperature: 12°C.
Alcohol content: 13%.

Vinchio Vaglio Serra

Castel del Mago Pinot Chardonnay Brut

Dry white sparkling wine obtained from a blend of Pinot Nero and Chardonnay. This is another sparkling wine from this producer distinguished by very high quality. The category ‘Brut‘ indicates that sugar level is below 12gr/l. Prolonged fermentation makes the wine has excellent aroma qualities and flavor, with a delicate hint of yeast and bread crust.

Color: straw yellow.
Aroma: gentle.
Perlage: small, numerous and intense.
Food matching: very good as an aperitif or with light appetizers, dishes based on fish and desserts.
Serving temperature: 6°/8°C.
Alcohol content: 12%.

Casa Vinicola Dreolino

Vino Bianco Raffaello

Dry white wine with Trebbiano Toscano. Apart from high quality wines in the range of Dreolino there are also table wines, ideal for accompaniment to lunch or supper. A fresh aroma and a delicate fruity note make it a pleasant wine to enjoy with food. As all the wines made of Trebbiano is of high acidity, but gently dry.

Color: straw yellow.
Aroma: fruity, delicate.
Flavor: fresh, gently dry.
Food Matching: goes well with every meal.
Serving temperature: 10°C.
Alcohol content: 12%.

Castello di Meleto

Vin Santo del Chianti Classico

A sweet white desert wine made from the Malvasia Bianca and Trebbiano Toscano grapes. The wine is obtained by a special technique in Italian called appasimento - drying of ripe grapes in air-conditioned rooms, where they remain for several months (but no later than 31-st March following the harvest) and concentrate natural sugars. Next they undergo the usual process of vinification and the wine obtained in this way is subjected to long-term ageing for a period of about 4 years in wooden barrels with capacity of up to 5 hl. The name Vin Santo, holy wine, refers to the tradition of wine production falling on the Holy Week before Easter.

Color: amber, lustrous - brilliant.
Aroma: ripe fruit, dates, ripe apricots, nuts, honey and almonds.
Flavor: sweet, velvety.
Food matching: to delicious desserts, cakes, pastries and cheeses, a gorgonzola or Roquefort.
Serving temperature: 12°/14°C.
Alcohol content: 15%.

Azienda Agricola Lombardo

Confino

Fattoria San Michele a Torri

Vin Santo

A sweet white wine from the native Tucan grapes Trebbiano Toscano and San Colombano. Thanks to the commitment and great care of Fattoria the result is an excellent Vin Santo. First the grapes are dried on special grids from December until March (depending on the vintage) the following year after the harvest, then after rigorous selection only the best grapes are transformed into the wine. The process of fermentation is done in small 100- litre barrels (caratelli) made from various wood, chestnut, cherry, oak and mulberry. As many as 5 years of ageing is necessary to make a small bottle of Vin Santo, which then you can savour with great pleasure. An outstanding wine, charming and worth recommendation.

Color: amber with copper hues.

Aroma: sweet, notes of honey, dry apricots, figs, dates, ethereal.

Flavor: warm, velvety, very finesse.

Food matching: because of its elegance and great structure we do not recommend the classic pairing with Tuscan cantucci, it would be too banal. You will get more satisfaction if contemplate with it in the late tranquil afternoon or in the evening. Excellent with matured goat and sheep cheeses or with a good Tuscan liver terrine.

Serving temperature: 16°C.

Alcohol content: 17%.