Italian sparkling wine

Italy is best known for its food-friendly red wines, closely followed by its diverse range of whites. Yet its sparkling wines are taking the world by storm, spearheaded by the budget-friendly, lively and oh-so-fresh Prosecco. The appeal of Prosecco transcends seasons and occasions. It’s perfect for celebrations but casual enough for everyday indulgence. Its success lies in its ability to deliver consistent quality, delightful freshness and unmistakable Italian charm in every bottle. While Prosecco is widely known and loved, Italy produces a range of sparkling wines from various regions. From Franciacorta and Asti Spumante to Lambrusco, there is a world of Italian sparkling wine to discover.

Italy offers a wide variety of sparkling wines, known as spumante, from different regions, each with unique production methods and characters:

• Prosecco – Hailing from the Veneto and Friuli Venezia Giulia regions in northeast Italy, Prosecco is Italy’s most famous sparkling wine. Made primarily from the Glera grape using the Tank/Charmat Method, Prosecco wines are typically light and refreshing. They are known for their fresh aromas of green apple, pear, white peach and honeysuckle. Some Prosecco wines may also have hints of tropical fruit and almonds. Prosecco can be Frizzante (semi-sparkling) or Spumante (fully sparkling). A rosé version is also available.
• Franciacorta – Franciacorta, from Lombardy, is Italy’s answer to Champagne. It is made in the Traditional Method using a blend of Chardonnay, Pinot Noir and Pinot Bianco grapes. These high-quality wines typically undergo extended lees ageing, resulting in complex flavours of baked apple, citrus, toasted bread and almond, and a creamy mouthfeel with fine, persistent bubbles. They can age gracefully for many years.
• Asti – Made in Piedmont, Asti Spumante is a sweet, frothy sparkling wine made from Moscato Bianco grapes. It’s known for its expressive aromas and flavours of fresh grapes, peach, apricot and orange blossom. It has a light, refreshing spritz and lower alcohol content – perfect for enjoying during chilled sunny afternoons. Moscato d’Asti is a frizzante (semi-sparkling) version of Asti Spumante and is typically more delicate.
• Lambrusco – A wine style from the Emilia-Romagna wine region and parts of Lombardy, Lambrusco is a unique Italian sparkling wine known for its deep, purplish colour. Made in a range of styles, from secco (dry) to dolce (sweet), these wines are typically frizzante (semi-sparkling) with vibrant flavours of fresh red and black berries, cherry and occasional hint of spice or earth. Lambrusco is made using the Charmat Method for fresher styles and the Traditional Method for some higher-quality versions.
• Trento DOC – Trentino’s sparkling wines are made predominantly from Chardonnay and Pinot Noir using the Traditional Method. They are fresh and vibrant, with flavours of green apple, citrus and a subtle yeasty, bready quality from lees ageing. These high-quality wines are known for their high acidity, fine bubbles and excellent age-ability, becoming more complex with delicious nutty hints.

Italian sparkling wine is made using a range of methods, with the two most common being the traditional method and the tank method:

The Traditional Method involves a primary fermentation to create a base wine, followed by a secondary fermentation in the bottle. The winemaker adds a sugar and yeast mixture (the ‘liqueur de tirage’) to trigger this secondary fermentation. This produces a small amount of sediment and carbon dioxide, which is trapped in the bottle as bubbles, giving the wine its ‘sparkle.’ The wine is then aged on its dead yeast cells (‘lees’), adding complex, bready flavours. After ageing, the sediment is removed, and a “dosage” of sugar is added before corking. This is the method used to create Franciacorta.

The second most popular method is the Tank Method, also known as the Charmat Method. It also involves secondary fermentation, but this occurs in a large tank rather than in the bottle. After the base wine is made, the liqueur de tirage is added to the tank to start the secondary fermentation. The wine is then filtered and bottled under pressure to preserve its bubbles. This method saves more of the primary fruit flavours, resulting in a fresh and fruity wine – perfect for creating Prosecco.

Italian sparkling wines are made from international and native grape varieties, both red and white, with examples including:

• Glera – The primary grape used in Prosecco. It produces wines with green apple, pear and floral notes.
• Moscato Bianco – This is the grape used in Asti Spumante and Moscato d’Asti – sweet, aromatic and lightly sparkling wines from Piedmony.
• Chardonnay and Pinot Nero/Pinot Noir – Both these grape varieties are extensively used in the production of Franciacorta and Trento DOC, two high-quality sparkling wines made using the Traditional Method.
• Pinot Bianco – Another key ingredient in Franciacorta, sometimes even used alone. It adds freshness and structure to the wine.
• Lambrusco – This is a grape variety and a sparkling red and rosé wine style from Emilia-Romagna and Lombardy.
• Pignoletto – Also known as Grechetto Gentile. This grape is used in the production of Emilia-Romagna’s sparkling wines.
• Cortese – This is the grape behind the sparkling versions of Gavi, a wine from Piedmont.

Each grape contributes different flavours, aromas and textures to the sparkling wines, contributing to the variety of Italian spumante and frizzante wines.

Italian sparkling wines are incredibly food-friendly due to their acidity, bubbles and range of flavours. Here are some pairing ideas:

• Prosecco – This light, fruity wine pairs well with appetisers, seafood dishes and lightly sauced pastas. Consider pairing it with calamari, prawn cocktail, traditional carbonara or a light spaghetti aglio e olio.
• Franciacorta – This complex sparkling wine is an excellent match for richer dishes such as risotto, poultry and aged cheeses. Try pairing a glass with Lobster Thermidor or a creamy mushroom risotto.
• Asti Spumante and Moscato d’Asti – This sweet, aromatic sparkling wine is perfect for desserts or spicy food. It pairs well with glazed fruit tarts, creamy desserts or Thai spiced dishes such as coconut chicken curry.
• Lambrusco – Lambrusco, whether dry or sweet, can stand up to richer, fattier dishes, making it an excellent match for charcuterie, pizza and pasta with meat sauces.
• Trento DOC – A good match for seafood, shellfish or sushi thanks to its high acidity and vibrant citrus flavours. A glass would also work well with poultry and fresh vegetable dishes.

Serve your Italian sparkling wine chilled between 6-10°C. Pop it in the fridge or a deep ice bucket for an hour or so before serving it in a flute or a tulip-shaped glass. These glass shapes help keep the wine at a cooler temperature, showcase the bubbles and concentrate the aromas on your nose as you sip.

Remember to slowly pour your Italian sparkling wine of choice down the side of the glass, letting it pool at the bottom to preserve as many bubbles as possible.

Once opened, a bottle of Italian sparkling wine can last for about 1-3 days, but it’s best when enjoyed as soon as possible. With time, the wine begins to lose its carbonation and flavour. Replace the cork or use a sparkling wine stopper to seal the bottle airtight. This will help preserve the bubbles.

Store the bottle upright in the refrigerator to keep it cool and fresh-tasting for longer.