Understanding Frizzante and Spumante
Ever come across the term “frizzante” and wondered how it differs from “spumante”? If so, you’re in good company.
The landscape of Italian sparkling wines can be a bit perplexing, but this guide aims to shed light on these two distinct categories.
When you’re selecting a bottle of Prosecco, you might find some labeled as frizzante, while others bear the spumante label.
Though both can indeed refer to Prosecco, they represent unique classifications, each signifying particular stylistic and technical characteristics.
In Italian, “frizzante” means “fizzy,” contrasting with “spumante,” which translates to “sparkling.” The key difference lies in the level of effervescence—namely, how much carbon dioxide is trapped in the wine and released as bubbles.
Frizzante wines offer a softer sparkle, whereas spumanti burst with a more vigorous fizz.
- Frizzante wines have a pressure ranging from 1 to 2.5 bars at 20°C. These wines fall into the semi-sparkling category and are taxed similarly to still wines.
Interestingly, frizzanti can often be sealed with a crown cap for distribution.
- Spumante wines showcase a minimum pressure of 3 bars at 20°C, with quality sparkling varieties needing at least 3.5 bars.
Premium sparkling options like Franciacorta or Champagne frequently boast pressures between 5 to 6 atmospheres.
Due to their higher pressure, spumanti must be bottled using cork and cage for safety.
Production Techniques for Frizzante
The fizziness in sparkling wines is influenced by the production method and the quantity of sugar during secondary fermentation, if present.
By adjusting the fermentation techniques—whether conducted in a tank or directly in the bottle—winemakers can craft their desired level of effervescence.
Generally, extended fermentation yields more bubbles as carbon dioxide is released.
Most frizzante wines are made using the Charmat method, where secondary fermentation takes place in a tank.
This method allows winemakers to stop fermentation before the sugar has completely transformed into alcohol, resulting in a lightly flavored wine with a milder fizz.
Frizzante can also originate from bottle refermentation, referred to as ‘Rifermentato in bottiglia.’ Wines in this category may appear slightly hazy, showcasing residual yeast in the bottle.
Additionally, there’s the traditional ancestral method, commonly associated with pétillant naturel wines.
In this approach, primary fermentation completes in the bottle, leading to natural effervescence as carbon dioxide is trapped.
In specific wines like Moscato d’Asti, part of the fermentation process happens under pressure in tanks to retain the carbon dioxide.
Furthermore, some winemakers opt for artificial carbonation, introducing controlled amounts of carbon dioxide to achieve the desired frizzante style.
Delightful Savoring and Global Perspectives
Frizzante wines are not only approachable but are also ideal for gatherings, serving as delightful aperitifs that please a diverse crowd.
Their gentle fizz and remarkable texture—especially in rifermentato styles—make these wines versatile companions for various dishes.
While the presence of carbon dioxide does not directly change a wine’s flavor, it can enhance our perception of aromas and taste.
Typically, frizzanti feature grapes that retain their vibrant characteristics throughout the winemaking process, leading to an enjoyable palate experience.
The idea of semi-sparkling wines isn’t solely an Italian concept; each country has its equivalent terms:
- Spain: Known as vino de aguja.
- Portugal: Referred to as vinho frizante.
- France: Called vin pétillant.
- Germany: Labeled perlwein.
For wine lovers eager to explore these distinctive sparkling options, a plethora of frizzante selections await your palate.
With this knowledge, you’re well-equipped to appreciate the delightful nuances of frizzante and its sparkling counterparts in the world of Italian wine.
Cheers!
Source: Decanter
