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Lexicon

The largest wine encyclopedia in the world with 26,391 Terms.

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Vinho Frisante

Portuguese name for semi-sparkling wine; see there.

Designation for a carbonated product with an overpressure of 1 to 2.5 bar (for sparkling wine this is 3 to 6 bar) and an alcohol content of at least 7% by volume, which is produced from wine. The overpressure must be due to endogenous (wine's own) carbon dioxide. Endogenous (technical) carbon dioxide is also referred to when it is produced during the fermentation of grape must into wine and is later added back to the product. If exogenous carbon dioxide is used, the product must be...

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