Italian term for a sparkling wine, what the French petitant or the German Perlwein respectively. Secco equivalent. Opposite one Spumante (3 to 6 bar) it only has an overpressure of 1 to 2.5 bar. It is usually by means of Méthode charmat (Tank fermentation, Italian Metodo charmat or Metodo martinotti), or by means of Transvasierverfahren or impregnation produced. However, there are also means bottle fermentation generated frizzante. Frizzante under 3 bar carbon dioxide pressure is from a possible Sparkling wine tax freed. Since the bottle with mushroom cork and Agraffe as a criterion for taxation, these were considered normal cork closed and with the Spago (Cord) fixed.
If the wine carbonic acid was added (so not by the fermentation has emerged) must be on the label "Gassificato" or "Vino addizionato di andride carbonica" appear. A Frizzante or Perwlein with an overpressure up to 1 bar is considered Vivace or also called Frizzantino ("little" Frizzante).
A detailed description of the sparkling wine production with all production steps can be found at champagne, Complete lists of the numerous vinification measures or cellar techniques, as well as the wine, sparkling wine and distillate types regulated by wine law are under the keyword winemaking contain. There is extensive wine law information under the keyword wine law,