When is sparkling wine born and how is it produced?

When we hear about sparkling wine, we immediately think about its bubbles.
Actually how much do we really know?

Sparkling wine has a long history, just think that the first mention date back to the Book of Palms of the Bible.
We also find it in the works of Virgil and Propezio where they tell of “sparkling glasses”.

A long history, therefore, that goes back to the Roman times, where the sparkling wine was known as the “wine with foam”.

It was distinguished in aigleucos, that is a sparkling wine obtained by combining the must with honey, in amphorae that rested in cold water, and ancinatico, which was different for the type of grapes used or dried.

It is also important to know that France, around ‘600, will see the birth of the Champenoise method, in particular in the region of Champagne, thanks to Abbot Pierre Péringnon who, during a pilgrimage in the region of Languedoc-Roussillon noticed this particular refermentation and was amazed.
Studying and learning the method from France, in 1850 Carlo Gancia, a young wine merchant, brought these notions to Italy by experimenting with the grapes of Piedmont and thus becoming the author of the process of the first Italian Classic Method.

Today, the most common method for the production of sparkling wine is the Champenoise method or classic method, in particular a refermentation of the wine that takes place in bottle at a temperature between 10° and 12 ºC during a long rest in the dark.

With the classic method we produce our Cuvée Federico: a sparkling wine that comes from the grapes of the Jato Valley, in the western Sicily, Chardonnay variety enriched with a small percentage of Catarratto, a native Sicilian grape.
The vinification takes place by pressing the whole bunch.
After the wine is added the “liquer de tirage” to start the second fermentation. The bottles are placed in a pile to mature for beyond 18 months on the lees, the duration depends on winery choices.

It is a small production, so we want to make the remuage or rotation of the bottles, by hand on the traditional wooden easels called pupitres. Phase of the classic method, which precedes disgorgement to collect and then separate the lees from the sparkling wine.

A long process, therefore, that requires passion and perseverance. Cuvèe Federico, is not only the result of our work, it is much more: a strong bond with our family because it bears the name of our cousin who died prematurely, in his honor and in his memory.

But that’s not all!
As for people, even in the world of wine changing dress is important, a sign of change and growth to strengthen their image.
So, our sparkling wine decided to redo its look, to show itself with a new look: a restyling designed with care to enhance its elegant and essential characteristics.
Pale lemon-green color, Cuvée Federico has notes of medium intensity of citrus, Mediterranean scrub, bread crust and hazelnuts.
A set of scents that enhance the medium finish and refreshing sip.

Curious to know the “new” Cuvée Federico? Visit our shop

Keep in touch, because in the world of wine everything is in continuous motion.