Sparkling wine is a special wine obtained by primary or secondary alcoholic fermentation from fresh grapes, from grape must or from wine which, when the container is opened, releases carbon dioxide originating exclusively from its own fermentation. Preserved at a temperature of 20°C in closed containers, it has an overpressure of at least 3 bars, and the total alcoholic strength of the wines used as raw material must be higher than 8.5% vol.

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