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Frizzante

Italian term (frizzare = to sparkle or foam) for a sparkling wine, which corresponds to the French pétillant or the German semi-sparkling wine or secco. However, the name is not origin-protected and is also used by other countries such as Germany or Austria. Compared to a spumante = sparkling wine (3 to 6 bar), a frizzante has a lower overpressure of 1 to 2.5 bar. It is usually produced using the Méthode charmat (tank fermentation, Italian Metodo charmat or Metodo martinotti), or also using the transvasation or impregnation process. However, there are also bottle-fermented frizzante. The processing steps of a quality sparkling wine are described under Champagne.

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Prof. Dr. Walter Kutscher

In the past, you needed a wealth of encyclopaedias and specialist literature to keep up to date in your vinophile professional life. Today, Wine lexicon from wein.plus is one of my best helpers and can rightly be called the "bible of wine knowledge".

Prof. Dr. Walter Kutscher
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The world's largest Lexicon of wine terms.

26,381 Keywords · 46,990 Synonyms · 5,323 Translations · 31,715 Pronunciations · 202,587 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon

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