Italy overtook France for the production of sparkling wine, with either the classical method, such as Franciacorta DOCG, and the Charmat method, first of all the Valdobbiadene DOCG.
There are many different productions of sparkling wine, sweet and dry, confirming the richness of the production of Italian wines also in this category.
Classic Method, or Champenoise (named after the famous French region which also gives its name to the wine): the second fermentation occurs in the bottle through the introduction of sugars and yeasts. In the case of Franciacorta grapes used are Chardonnay and / or Pinot Noir, it also allowed the use of Pinot Blanc, up to a maximum of 50% of grapes. The minimum period of secondary fermentation in the bottle is 18 months on the lees before disgorgement would be subjected to, while for Rosé and Satén and lengthen the time up to 24 months.
Charmat: also called Martinotti Method after its inventor, before french Charmat, provides controlled fermentation in large containers. Suitable for producing sparkling fruity notes, like the Valdobbiadene DOCG , using sealed containers. Apart from the Prosecco grape is used for Moscato. The fermentation in autoclave is fast, but at least 30 days. Once bottled, the wine must be consumed within a few months to keep its distinctive fresh taste.