Italian name for a pearling wine, what the French Pétillant or the German Perlwein or. Secco equivalent. Opposite one Spumante (3 to 6 bar) it has only an overpressure of 1 to 2.5 bar. He is usually using Méthode charmat (Tank fermentation, ital. Metodo charmat or Metodo martinotti), or also by means of Transvasierverfahren or impregnation produced. However, there are also means bottle fermentation produced frizzante. Frizzante below 3 bar carbon dioxide pressure is of a possible Sparkling wine tax freed. As well as the presentation of the bottle with mushroom corks and Agraffe was used as a criterion for taxation, these were used with normal cork closed and with the Spago (Cord) fixed.
If the wine carbonic acid was added (which is not through the fermentation has arisen), 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 called Vivace or Frizzantino ("small" frizzante).
A detailed description of sparkling wine production with all production steps is available at champagne, Complete listings of the numerous vinification measures and cellar techniques, as well as the wine-regulated wine, sparkling wine and distillate types are under the keyword winemaking contain. Comprehensive information on wine law is available under the keyword wine law,