(fourth class)
The wines are classified as:
- S pumanti Natural: in which carbon dioxide is produced by fermentation. They will therefore be the two main methods used for the production of bubbles and that is the classic method and Martinotti Method (or Charmat) ignoring the Method Marone-Cinzano , now almost deserted;
- Sparkling Artificial in which carbon dioxide is added. These are products of lower quality than the natural ones .... and which by the way we have not covered during the lesson.
now forward then you will speak only of natural sparkling !!!!!!!!!!
0 comments:
Post a Comment