Frizzante

Italian term (frizzare = to sparkle or foam) for a sparkling wine, which corresponds to the French pétillant or the German semi-sparkling wine or secco. However, the name is not origin-protected and is also used by other countries such as Germany or Austria. Compared to a spumante = sparkling wine (3 to 6 bar), a frizzante has a lower overpressure of 1 to 2.5 bar. It is usually produced using the Méthode charmat (tank fermentation, Italian Metodo charmat or Metodo martinotti), or also using the transvasation or impregnation process. However, there are also bottle-fermented frizzante. The processing steps of a quality sparkling wine are described under Champagne.

Addition of carbon dioxide

If carbon dioxide has been added to the wine (i.e. not as a result of fermentation ), the label must state "Gassificato" or "Vino addizionato di andride carbonica". A Frizzante or Perwlein with an overpressure of up to 1 bar is labelled as Vivace or Frizzantino ("small" Frizzante). Frizzante are sealed with a normal cork (i.e. without an agraffe compared to a quality sparkling wine) and fixed with a spago (cord).

Further information

For information on the production of alcoholic beverages, see Champagne (sparkling wines), Distillation (distillates), Spirits (types), Winemaking (wines and wine types) and Wine law (wine law issues).

Voices of our members

The Wine lexicon helps me to keep up to date and refresh my knowledge. Thank you for this Lexicon that will never end in terms of topicality! That's what makes it so exciting to come back often.
Thorsten Rahn
Restaurantleiter, Sommelier, Weindozent und Autor; Dresden

Welcome back!

Frizzante

Addition of carbon dioxide

Further information

Voices of our members

The world's largest Lexicon of wine terms.

EVENTS NEAR YOU