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.
wein.plus is a handy, efficient guide to a quick overview of the colourful world of wines, winegrowers and grape varieties. In Wine lexicon, the most comprehensive of its kind in the world, you will find around 26,000 keywords on the subject of grape varieties, wineries, wine-growing regions and much more.
Roman Horvath MW
Domäne Wachau (Wachau)