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History and features of  Spumanti

The first Italian spumante, called “Italian Champagne”, was born in 1865 as a result of the synergistic work between the Brothers Gancia and Count Augusto of Vistarino, who imported from Burgundy the Pinot Noir barbatelle. The “Italian champagne” was eliminated by the syrups that French producers added at the end of the work, obtaining a type of champagne based on moscato, higher than the French one and obtained at lower costs.

In natural sparkling wines, carbon dioxide (CO2) was formed by wine fermentation in bottles using two different methods:

the Classic method or champenoise method or traditional method or method of bottle fermentation;

the Charmat method or Martinotti method or method of fermentation in autoclave or Italian method.

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