Sparkling - Enrico Gatti

United Cellars - The House of ChampagneIn 1975 Enrico Gatti purchased a single hectare in Erbusco, the heart of the Franci… acorta region, and made a red wine which he sold in demijohns to local restaurants. At the time Franciacorta was really just getting started as a sparkling wine region and, seeing the potential, Enrico enlisted the support of his children, Lorenzo and Paola, and Paola’s husband Enzo Balzarini, and in 1984 they acquired a further sixteen hectares with the aim of producing a
Sparkling - Enrico Gatti
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Sparkling Wine

Sparkling wine, is a type of wine that contains bubbles of carbon dioxide. The bubbles are created by a secondary fermentation process that occurs inside the bottle, which gives sparkling wine its characteristic effervescence. There are several different types of sparkling wine, including:

Sparkling wine can also be made in other regions, such as England, Australia, and New Zealand. These sparkling wines are known for their fruit-forward flavors and have a wide range of styles, some are made using traditional method similar to Champagne, while others are made using the charmat method, where the secondary fermentation occurs in stainless steel tanks.

Sparkling wines can vary in sweetness and dryness, the most common terms used are Brut, Extra Brut, Sec, Demi-Sec and Doux, which indicate the sweetness level. Brut is the driest, Extra Brut is the driest of all, Sec is a medium sweet, Demi-Sec is quite sweet and Doux is the sweetest.

Sparkling wine is created by:

  1. Grapes: Sparkling wine is typically made from Chardonnay, Pinot Noir, and Pinot Meunier grapes for Champagne, Glera for Prosecco and Macabeo, Xarel·lo, and Parellada for Cava.
    First Fermentation: The grapes are harvested and then pressed to extract the juice. The juice is then fermented in stainless steel tanks or oak barrels, depending on the winemaker's preference. This process converts the sugar in the grapes into alcohol and carbon dioxide.
  2. Secondary Fermentation: The wine is then bottled and a small amount of sugar and yeast is added, this is called the liqueur de tirage. The bottle is then sealed and stored in a cool and dark place, where the secondary fermentation takes place. This process is called the traditional method or Méthode Champenoise. The yeast consumes the added sugar and produces carbon dioxide, which dissolves into the wine, creating the bubbles.
  3. Aging: The wine is then aged for a period of time, usually several months to several years, depending on the style of sparkling wine. During this time, the yeast cells and sediment settle to the bottom of the bottle, and the wine takes on a more complex flavor and aroma.
  4. Riddling: The bottles are then placed in a special rack called a pupitre, where they are slowly turned and tilted over a period of several weeks. This process, called riddling, causes the sediment to collect in the neck of the bottle.
  5. Disgorging: The neck of the bottle is then frozen, and the frozen sediment (called the "lees") is removed by a process called disgorging. The bottle is then topped up with a small amount of wine and sugar, called the dosage, which determines the final sweetness level of the sparkling wine.
  6. Corking and Labeling: The bottle is then corked and labeled, and it is ready to be sold and enjoyed.

It's important to note that there is another method of making sparkling wine, it is called Charmat method, the secondary fermentation process occurs in a large stainless steel tank rather than in the individual bottles, after this process the wine is then bottled and ready for consumption, this method is faster and less expensive than the traditional method but it can produce less complex wines.

Sparkling wines are typically enjoyed as aperitif, or during special occasions such as weddings, New Year's Eve, and other celebrations. They can also be paired with a variety of foods, including seafood, fruit, and desserts.

 

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