Italian Sparkling Wine

Italian Sparkling Wine is made from grapes grown throughout Italy. Italian sparkling wine is made with two types of grapes: Sauvignon Blanc and Chardonnay. They are fermented with their own special blend of yeast and fresh fruits. Most sparkling wines made this way are only good to be drunk quickly and have very little residual liquid. However, most Italian sparkling wines are made in the cooler areas of northern Italy, especially Piedmont, Veneto, Lombardy, and Mezzanero. The word "Spumante" is not related to any Italian word and simply means "very sparkling."The fermentation of the grape juice takes about five to seven days. During that time, the yeast converts sugars in the grape juice into alcohol. Italian sparkling wine is made by using a number of different methods for making the wine, but the final product always has a secondary fermentation to make the alcohol. The classic Italian sparkling wine has an alcohol content of about one percent; however, some of the newer creations are much lower alcohol. The method of making the Italian sparkling wine is called the chart, which can be done with any number of grapes, but the more grapes used, the higher the alcohol level will be. When making the Italian sparkling wine, the grapes are fermented in their own juices - without using the traditional vinaigrette, called desolate, which is actually spoiled grapes. Instead, the grape must be allowed to go through a second fermentation process using a piece of cloth soaked in pure cane sugar. Afterward, the sugar is distilled and the cloth is removed. The remaining solution is then treated with water to convert it back to alcohol. The thode champenoise champagne is made then, using the same process and additional cane sugar. The traditional Italian sparkling wine uses the French procedure for fermenting grapes; however, in Italy and in some winemakers in Europe, the grapes are fermented with a piece of cheesecloth soaked in wine. This technique makes the wine carbonated and results in a higher alcohol content than would be used if no cheesecloth was used. In addition to making the wine more carbonated, the French process also changes the bouquet and flavor of the wine. If you visit Italy and taste some of the sparkling wines that are made here, you will notice that the flavors are much more distinct than they are in California. There are many other variations on the theme as well, such as the caviar which is very rich and thick and rich, or the balsamic vinegar, which is very salty. In Italy the aging process for the Italian sparkling wines is very slow, because the grapes do not get added to the brine for too long. As a result, there is more acidity in the wine which, along with all of the sugar, creates an incredible flavor. Many of the wineries in Italy use barrels which have been in the barrels for months, but this is not necessary. All the same, the longer they are in the barrels the better the taste and the deeper the color of the liquid. Italian sparkling wine is a wine that is very easy to drink and one that can be chilled or just left open to flavor. The longer that the grapes are stored before being fermented the fuller and richer the flavor will be. However, if you want an Italian Champagne that is very sweet and almost fruity you can still find some made with this procedure. The longer the grapes are fermenting, the less carbon dioxide is produced, which means that the wine will be sweeter and less acidic. The longer fermentation is the better the taste, which is why Italian sparkling wine is so popular. Another characteristic of this great Italian sparkling wine is that the grapes do not become too tart. If there is too much sugar in the fermentation process the sweetness will be lessened, but when the sugars are completely gone the taste will become crisp. The crispness comes from the fact that carbon dioxide is sealed inside of the bottle of Brut. This is because no air can get in because the carbon dioxide has been infused with the sugar and does not allow any oxygen to come in. Without carbon dioxide there would not be any sweetness at all. In order to get the bubbly, carbon dioxide bubbles, and a great taste the winery will add other elements such as malic acid, water, yeast, and yeast flakes. These make the bubbly mixture even more carbon dioxide dense and therefore even more tasty. There are different types of ros sparking wine depending on the region of Italy that it came from. However, if you want something that is crisp and sugary you should definitely try Italian ros sparking wine.