Organoleptic characteristics: The sparkling white wines appear of pale straw yellow color, more or less brilliant, and are characterized by fruity and fresh aromas, typical of the grape varieties from which they derive. Serving suggestions: The white sparkling wines are excellent as an aperitif, served with fish, salami or chees appetizers, and are paired with dishes based on fish (lake or sea fish, shellfish or fish to be cut) and with various types of dishes that should not be too tasty or elaborate. Production techniques: For the production of sparkling wines the method called "Martinotti" is implemented, also known by the name of "Charmat". This technique begins with the assembly of the available wines, which are clarified, chilled, filtered, and then placed in autoclaves. Inside these there is a basis of yeasts, to which mineral salts and sugar are added. After the rapid fermentation (which covers a period of approximately 15-20 days), the wine is racked into other autoclaves with a filtration in overpressure, to prevent it from dispersing carbon dioxide (filtration in hyperbaric environment). Subsequently, the wine is chilled and filtered again, and is then bottled and corked. Depending on how the processes are combined, sweet wines, semi-sweet or dry wines are obtained. There is also the method called "Champenoise" for the production of sparkling wines, which uses bottles instead of autoclaves, but for the production of bubbled wines not properly "sparkling", the Martinotti method is preferred. Another technique is the artificial method, which consists of adding carbon dioxide to the wine, but the results are qualitatively much lower.
