Sparkling wines are wines in which dissolved carbon dioxide is present , generating a pressure of at least 3.5 atmospheres inside the bottle. When the bottle is uncorked, the drop in pressure creates the effect of effervescence , i.e. a strong development of bubbles and the formation of a foam . The bubbles that form are characterized by a greater or lesser number, finesse and persistence , which represents one of the quality indicators for sparkling wine. The two most important methods of sparkling wine production, the Classic Method and the Charmat Method (or Martinotti), involve starting from a base wine to which a mixture of sugars and yeasts is added, the refermentation of which is the basis of the effervescence of wines. A third method, in the bottle, consists of bottling the base wine with its yeasts and the presence of a sugar residue, which with the spring rise in temperature will lead to refermentation and effervescence: the Ancestral Method .
Sparkling wines are wines in which dissolved carbon dioxide is present , generating a pressure of at least 3.5 atmospheres inside the bottle. When the bottle is uncorked, the drop in pressure creates the effect of effervescence , i.e. a strong development of bubbles and the formation of a foam . The bubbles that form are characterized by a greater or lesser number, finesse and persistence , which represents one of the quality indicators for sparkling wine. The two most important methods of sparkling wine production, the Classic Method and the Charmat Method (or Martinotti), involve starting from a base wine to which a mixture of sugars and yeasts is added, the refermentation of which is the basis of the effervescence of wines. A third method, in the bottle, consists of bottling the base wine with its yeasts and the presence of a sugar residue, which with the spring rise in temperature will lead to refermentation and effervescence: the Ancestral Method .
