The German term sparkling wine was first used by the German poet Wilhelm Hauff (1802-1827) in his novel "The Man in the Moon" in 1827 and then first appeared in a dictionary in 1876. It is to be understood as an umbrella term or collective term for sparkling wines with a certain proportion of carbon dioxide (colloquially often called carbonic acid ). The higher the proportion and the finer the bubbles, the higher the quality. A good quality is characterised by a pronounced, long-lasting sparkling quality with the finest, i.e. tiny bubbles. This can be achieved especially in the classic production method by bottle fermentation with longer yeast storage.
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