(fourth class)
The vines for the production of sparkling wine are divided into:
- Semiaromatic Aromatic and i (white or yellow Moscato, Malvasia Prosecco, Gewurztraminer, Brachetto)
- not Aromatic (Chardonnay, Pinot Noir, white and gray).
I aromatic grapes are those in which we can find the aromas , that the aromas that nell'acino present, then we find in the wine. Sparkling wines are produced in most cases with the Martinotti method that rewards their fragrant spontaneity.
I varieties most suited for the production of classic method sparkling are mainly non-aromatic. addition to those mentioned above, other grapes used to produce classic method sparkling wines are Verdicchio in the Marches, the peat in Sardinia, Sicily inzolia and more.
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