When we talk about Italian sparkling wines, our mind immediately goes to the northern regions such as Piedmont or Lombardy, known for their famous sparkling wines. However, in recent years, the Sicily began to make a name for himself in the music scene sparkling wines, thanks to the quality of its bubbles and the variety of its terroirs. Today we will lead you to discover the different types of sparkling wine and sparkling wine making, helping you to choose the perfect wine for every occasion.

In Sicily, the production of sparkling wines has reached a level of excellence thanks to the use of different varieties of native grapes and the experimentation with innovative sparkling wine making methods. The main types of sparkling wine include:
Sparkling wine is often confused with semi-sparkling wine, but there are substantial differences between the two.
The sparkling wine It is a wine characterised by an internal pressure greater than 3 bar, which manifests itself in a persistent foam and a fine and continuous perlage (bubbles). This result is obtained thanks to a second fermentation, which can take place in the bottle (classic method) or in an autoclave (Martinotti method).
The sparkling wine, on the other hand, has a lower pressure (between 1 and 2.5 bar) and produces a less persistent foamIts production can occur through natural fermentation or by adding carbon dioxide to the base wine.
The main difference is therefore in the internal pressure and in the duration and finesse of the bubbles, with sparkling wine offering a more complex and refined sensory experience than sparkling wine.

There sparkling wine production, the process that leads to the creation of bubbles, can mainly occur through two methods: the classic method and the Martinotti method.
Classic method
The classic method, also known as the champenoise method, requires that the second fermentation let it happen in a bottle. After the primary fermentation, the base wine is bottled with the addition of sugars and yeasts, which trigger a second fermentation. During this process, the yeast consumes the sugar, producing alcohol and carbon dioxide, responsible for the bubbles. This method requires time and care, with a period of refinement on the lees that can last from a minimum of 9 months to several years. The result is a sparkling wine of great complexity and structure, with aromas of yeast, toasted bread and dried fruit.
Martinotti Method
The Martinotti method, or Charmat, involves the second fermentation in large stainless steel containers called autoclavesThis process is faster and less expensive compared to the classic method, with a refinement on the yeasts that generally lasts a few months. Sparkling wines produced with this method tend to have fresher and fruitier aromas, maintaining a pleasant lightness. It is particularly suitable for aromatic grapes such as Moscato and Glera, from which Prosecco is obtained, but in Sicily it also finds an excellent expression with varieties such as Grillo and Catarratto.
Sicilian sparkling wines are a fascinating and versatile option for lovers of bubbles. Whether you are looking for a complex and structured wine or a fresh and fruity bubble, Sicily offers a range of sparkling wines to suit every palate. All you have to do is explore and find your favorite!