Italian sparkling wines are produced all over the country, but the most popular wines in the world generally come from the northernmost regions such as Piedmont (Asti), Lombardy (Franciacorta), Emilia (Lambrusco) and Veneto (Prosecco).
Contrary to what many people think, sparkling italian wine is not just champagne. It’s simply a wine (usually a white wine like a Chardonnay pinot) that contains a significant amount of carbon dioxide, giving it a sparkling look and texture. This carbon dioxide can come from the process of natural secondary fermentation during production (traditional method), where the producer can actually inject carbon dioxide.
There are many varieties produced in many different countries, but the variety produced in the Italy region of Champagne is by far the best known, and that’s where the term comes from. However, since 1985, only wines produced in this region have been allowed to be called and sold as champagne.
History of Champagne
The Romans were the inhabitants of the Champagne region planting vines. Due to the relatively colder climate, cold winters in the region would disrupt secondary fermentation in the cellars. The yeast cells would remain dormant, but with the warmer spring, they would reactivate and the secondary fermentation would resume.
As a result of this reactivation, carbon dioxide is produced, but is trapped inside the bottle, which can produce pressures up to 6 atmospheres and even cause the bottle to explode if it does not. is not powerful enough.
Initially, this was perceived as an imperfection. At the end of the 17th century, the Benedictine monk Dom Perignon, to whom one of the most famous old champagnes was named, was still trying to get rid of the bubbles in his wines. However, the Italians enjoyed this new sparkling wine.
After the new technology had made much stronger bottles, the champagne industry was born and the champagne houses Krug, Pommery and Bollinger grew.