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

Casa Vinicola Dreolino

Chianti Rufina Riserva

Dry red wine made from native Tuscany grapes Sangiovese and Colorino. Another Chianti from the sub-zone Rufina made by Dreolino, this, however, is a reserve Chianti Rufina of the 2016 year. A strong and concentrated wine, that matures for 2 years in small oak barrels called barriques. Reminding of ripe red fruits, full and elegant taste, with long finish. Like all the other Riservas is made only in the best vintages, so it will taste good even after a few years. Best with game: boar, pheasant, hare or long seasoned cheeses.

Color: ruby red with orange tints.
Aroma: complex, rich, notes of ripe fruits and spices, a hint of wood.
Flavor: velvety, harmonious, elegant.
Food Matching: excellent with game and long seasoned cheeses.
Serving temperature: 18°C.
Alcohol content: 13,5%.

Azienda Agricola Lombardo

Vino Nobile di Montepulciano

Dry red wine from native Tuscany grape Prugnolo Gentile. It is a specific Sangiovese variety used for making Nobile wine. The name nobile in Italian noble refers to the fact that the wine was served in the past only the aristocratic tables. Is produced around the beautifully situated town of Montepulciano, around which the vineyards are located in the hills ranging from 250 to 500 m above sea level. In 1648 Italian writer Francesco Redi wrote that Montepulciano d‘ogni vino e ‘re‘ - Montepulciano is the king of all wines. Vino Nobile from our producer Lombardo was aged for almost two years in large Slovenianan and French oak barrels.

Color: ruby red, with crimson hues.
Aroma: notes of floral, violet and fruit, cherry, light spice, delicate wood.
Flavor: warm, velvety, elegant, gently tannic.
Food matching: dishes based on meat sauces, venison, red meats, seasoned cheeses.
Serving temperature: 18°/20°C
The bottle should be opened at least an hour before serving.
Alcohol content: 13.5%.

Azienda Agricola Virna di Borgogno Virna

„Noi” Barolo

A dry red wine made from native Piedmont grape Nebbiolo, from Lampia and Michet varieties. The Barolo range from Virna begins exactly with a wine called “Noi”, Italian for We, which is a classic wine of Barolo. Originates from vineyards located in the towns of La Morra, Novello and Monforte. After careful selection of grapes and fermentation the wine goes to big oak casks and ages for about 18 months. Slightly raw and with harmoniously pronounced tannins, with unusual balance. A classic and quality wine.

Color: intense ruby red with purple hues.
Aroma: full, intense, ethereal, notes of red fruits, hints of vanilla, cocoa, spice.
Flavor: rich, tannic, harmonious.
Food matching: ideal for dishes on the base of meat, beef steaks, long seasoned chesses.
Serving temperature: 17°/18°C in large glasses like Burgundy.

Alcohol content: 14,5%.

Cantina Formigine Pedemontana

Rosso Fosco Lambrusco Grasparossa di Castelvetro

Dry red sparkling wine of the indigenous grape, Lambrusco Grasparossa di Castelvetro. It comes from the vineyards located on the hilly areas to the south of Modena. Made by the Charmat method or re-fermentation in large pressure tanks, with its characteristic crimson color and rich foam which are the attributes of the wine, the variety of Grasparossa di Catelvetro is characterized by intense fruity-winey notes. Among all four types of Lambrusco, classified as DOC, this is a full-bodied wine with the best structure. The secco or dry version is a classic of Lambrusco. The wine, light and pleasant to drink, goes well with the local cuisine of Modena as well with cured meats and fatty dishes like shank of veal or hand of pork.

Color: intense ruby red with violet reflections.
Aroma: aromatic, intense, winey, notes of ripe forest fruit.
Flavor: fresh, soft, rounded.
Food matching: with cured meats, dishes like meat stuffed dumplings, with meat sauce pasta, fatty dishes.
Serving temperature: 13°/15°C.
Alcohol content: 10,5%.

Fratelli Bortolin

Cartizze Dry Prosecco Superiore

A dry white sparkling wine made from native Veneto grape Glera. The Conegliano-Valdobbiadene appellation has 5 000 ha altogether, but only 106 ha belongs to the Cartizze subzone. Thanks to the unique microclima and morenic-clayey soil with sandy layers this excellent subzone yields a unique Prosecco, mild, aromatic and exquisite. To highlight its rich aromas and flavors it’s made in the Dry style, with the sugar content up to 22 gr./l.

Color: straw yellow, shimmering.

Perlage: fine, numerous.

Aroma: fruity notes, apple, pink grapefruit, acacia blossom, wisteria, rose.

Flavor: fresh, harmonious, mild, long lingering aftertaste.

Food matching: perfect as an aperitif, and also as an elegant accompaniment with dessert or fruit cakes.

Serving temperature: 8°/10°C

Alcohol content: 11%.

Tenuta Scuotto

Beneventano Falanghina

A dry white wine made from the native Campania grape Falanghina originating from the province of Benevento. A wine with a gentle name and rich profile of aromas and flavors. Like other local Campanian white grapes Falanghina gives well-structured wines. Low acidity but gently crisp, hard to put the glass back down, great match with fish and sea-food.

Color: straw yellow with goldish hues.

Aroma: gently fruity, notes of peach and pineapple.

Flavor: dry, crisp, expressed.

Food matching: excellent with fish and sea-food, especially „pesce all’acqua pazza” oven-baked fish with the addition of small tomatoes and aromatic spices, also white meats in sauce.

Serving temperature: 11°/12°C

Alcohol content: 13%.

Azienda Vitivinicola Ornella Bellia

„Pensiero di Amore” Vino Passito

Sweet white wine, a passito version or obtained from dried grapes. The harvest of very ripe grapes of Incrocio Manzoni is done in the middle of September. Next the grapes are stored on wooden racks in special air-ventilated rooms. This way they lose about 30% of initial weight to accumulate sugars and aromas. The vinification done only in December results in a wine distinguished by natural sweetness and unique bouquet. The name „Pensiero d’amore” is Italian for „a gift of love” or “love thoughts”. When creating this wine the idea of Ornelia and her family was to make a gift for their friends and relatives, she wanted to appreciate them this way. It’s the only wine of this kind in the range of Ornelia Belia.

Color: yellow, amber.
Aroma: rich, notes of ripe tropical fruits, citruses, honey, vanilla.
Flavour: sweet, harmonious, balanced.
Food matching: excellent with cream desserts; a wine to meditate with, that goes well also with soft cheeses.
Serving temperature: 10°/12°C.
Alcohol content: 13,5%.

Aldo Rainoldi

Fruttaio Ca’ Rizzieri Sfursat di Valtellina

Dry red wine, Nebbiolo strain. This is a wine of the Valtellina variety in Sfursat version, coming from a special selection of grapes and produced only for the best vintages. This wine is very strong and elegant. The grapes were subjected to the process of drying in special rooms, properly ventilated, so-called Fruttaio. These Fruttaio of our producer is called Ca Rizzieri and is located at an altitude of 500 m above sea level. With a few months of drying the grapes and maturing the wine for 15 months in French oak barrels, and for over a year in the bottle, Sfursat takes excellent structure and harmony. The wine is the best product in the range of our producer Aldo Rainoldi. It is also the result of passion and commitment to the quality of the great wines of the Valtellina produced by him. Fruttatio Ca ‘Rizzieri is a wine for special occasions, also a meditation after the meal.

Color: burgundy with shades of orange.
Aroma: intense, complex, spicy notes of cocoa, roasted nuts, dried grapes.
Flavor: warm, velvety and harmonious.
Food matching: dishes based on red meat, roast beef, beef tenderloin with sauce, venison, lamb, seasoned cheese.
Serving temperature: 18°/20°C.
Open the bottle an hour before serving. Serve in large glasses.
Alcohol content: 15%.

Azienda Agricola Luigi Giordano

Barbera Alba Barrique

Dry red wine from Piedmont‘s native Barbera d’Alba grapes produced in the Alba zone. In relation to the ordinary Barbera, this version of wine, as the name suggests, was subjected to aging in small French oak barrels - barrique for almost a year. Therefore, its structure is stronger and definitely enhances the typical notes of toasted wood and spices such as cocoa. It is characterized by a strong ruby color, intense aroma and deep strong taste. This wine is full-bodied, velvety and harmonious.

Color: red, ruby red, intense.
Flavor: velvety, long-lasting in the mouth.
Aroma: intense notes of ripe plum, blackberry and cocoa.
Food matching: large structure first courses, braised and cooked meats, medium seasoned cheeses, cured meats.
Serving temperature: 16°/18°C.
Alcohol content: 12,5%.

Azienda Agricola Lombardo

Vino Nobile di Montepulciano Riserva

Dry red wine from native Tuscany grape Prugnolo Gentile. In relation to the basic version of the Nobile wine, Riserva means longer ageing period of wine. This wine was developed from specially selected grapes from a vineyard called Gracciano that gives strong wines with rich texture. The 2007 vintage allowed to make such a selection, because it belongs to the so-called good vintages for Tuscany. Riserva was aged for three years, two of which in large French oak barrels and one year in the bottle. This wine perfectly brings out its values in pairing with dishes based on red meats, preferably beef.

Color: ruby red, with crimson reflections.
Aroma: notes of floral, violet and fruit, cherry, soft wood, leather , tobacco.
Flavor: a warm, velvety, elegant, gently tannic.
Food matching: dishes based on meat sauces, venison, for red meats, seasoned cheeses.
Serving temperature: 18°/20°C (open the bottle at least an hour before serving)
Alcohol: 14,6%.