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Italian Sparkling Wine

Italian sparkling wines are produced using three main methods: Metodo Classico, the tank method, and the Asti method. The resulting wines have very different flavours, and each one reaches its best potential with different grapes.

Metodo Classico (or “Champagne” method) wines are typically made from Chardonnay – a semi-aromatic grape. Rosé versions are sometimes made from 100% Pinot Nero, and in some cases are blended with Chardonnay. The best wines have very elegant flavours of toasted bread or brioche.

The tank method (or the Martinotti method) is how Britain’s favourite bubbly, Prosecco, is made. While the classic method is best for semi-aromatic grapes like Chardonnay, the Martinotti method is ideal for preserving the primary floral and fruity aromas of aromatic grapes such as Glera.

The Asti method is used to produce the famous sweet and aromatic sparkling wines of Piemonte, made from Moscato Bianco – another aromatic grape. The resulting wines have flavours of orange blossom, flowers and tropical fruits.

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Metodo Classico (or "Champagne" method): In this method, the base wine is fermented in a tank. Then, it’s put in bottles, where it undergoes a second fermentation before aging for 1–3 years on the lees. The most famous Italian appellation for this sparkling wine is Franciacorta DOCG. In truth, it’s very hard to find this wine in the UK because almost all of it is consumed in Italy!

Another intriguing version of Metodo Classico is our UK-exclusive sparkling Nebbiolo Rosé wine. This wine is made from the same powerful grape as the legendary Barolo.

The tank method (or the Martinotti method): After the base wine is fermented, yeast and sugar are added to kick-off the second fermentation. This all takes place in sealed stainless steel tanks, where natural CO2 is trapped. Some people believe this is an inferior method compared to Metodo Classico, but it’s genuinely not – it simply serves a different purpose. The most prestigious denominations for Prosecco are Asolo DOCG and Conegliano-Valdobbiadene DOCG.

The Asti method: The sparkling wine undergoes just a single fermentation. The process continues until reaching 7-9.5% ABV and a pressure of 5-6 atm. Then, the wine is chilled to stops the fermentation, filtered and bottled. Moscato d’Asti DOCG is made in a more delicate style with finer bubbles, to retain more fruitiness. It reaches only 5-5.5% ABV and a pressure of only 2.5 atm, preserving the nuanced floral aromas.

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