Sparkling wines

Sparkling wine owes its effervescence to the carbon dioxide. This characteristic is also typical of semi-sparkling wine, which is less effervescent.

The sparkling wine is a symbol of Made in Italy and has its roots in history until 1850. A very young wine merchant, Carlo Gancia, experimented with the Champenoise method on some Piedmontese vines.
After two centuries, the production methods have been refined: the process starts with a grape harvest and continues with a not advanced ripening. The goal is to benefit from the possible shrinking of the peel. Soft pressing and traditional vinification (in steel or wood) follow. The last phase is the sparkling process, for which there are two solutions: the classic and the Charmat method.

Corte Bacaro provides a wide range of proposals thanks to its ability to combine tradition and innovation. Our sparkling wines have characteristics able to satisfy every palate, and all feature high production quality standards.

 Sparkling wines are versatile: perfect as an aperitif and excellent to be paired with fish-based first and second courses. Corte Bacaro's range always offers the right solution to enhance every moment.

The sparkling process is the crucial phase in the production of sparkling wine and features two different methodologies that influence the final product.

The sparkling wine production features three preliminary steps:

1. the definition of the mixture composition

2. the tirage with the unification of the product of the vine and the liqueur de tirage: a particular blend in which the rest of the foreseen blend of wines, sugars and carefully selected yeasts are placed.

3. bottling in containers used for the production of sparkling wine and characterized by a particular cap.

The last step involves the second fermentation, which occurs through a new fermentation process by sugars and yeasts contained in the mixture and that produces carbon dioxide.

With the help of a special wine stopper it is possible to create the perlage that features sparkling wines. The minimum time to obtain a quality wine with the classic method is 18 months up to beyond a decade.

The Charmat method, although it seems to be of French origin, has been optimized in Italy. It is no coincidence that it is also known as the Martinotti method, from the name of the one who perfected it.

The starting point is the same as for Champenoise: the difference lies in the second fermentation in large steel autoclaves. The process is shorter (less than six months).

The two methods also differ in price and taste. The classic method or Champenoise has higher production costs, a factor that increases the price for each bottle. These sparkling wines are also more complex, and the perlage is persistent.

Charmat has greater ease of production and is more fruity and aromatic. This highlights how the choice does not depend solely on the price.