Spumante – Italy's sparkling delight
What is spumante?
Spumante is the Italian term for sparkling wine and refers to wines with a carbon dioxide pressure of at least 3 bar. Unlike frizzante, which has a lower pressure, spumante is characterised by a finer perlage and a more intense mousse. It is usually produced using the Charmat method, in which the second fermentation takes place in large pressure tanks. This method preserves the fresh and fruity aromas of the wine. Spumante is available in various degrees of sweetness, including ‘secco’ for the dry variety.
Origin and grape varieties
The most famous region for Spumante is Veneto in north-eastern Italy. The Glera grape is mainly grown here and forms the basis for the famous Prosecco. In addition to Glera, other grape varieties such as Moscato, Chardonnay and Pinot Noir are also used to produce Spumante. The variety of grapes ensures different flavour profiles and aromas.
Taste profiles and perlage
Spumante offers a wide range of flavours, from dry (Brut) to sweet (Demi-Sec). Typical aromas include citrus notes, green apples, pears and floral nuances. The fine perlage is created by the natural carbon dioxide formed during the second fermentation. This ensures a pleasant tingle and a lively structure in the glass.
Spumante and cuisine – a harmonious duo
Spumante is a versatile accompaniment to various dishes. Its fresh acidity and fine perlage harmonise particularly well with light starters, fish dishes and seafood. A Brut Spumante goes well with oysters, sushi or carpaccio. For spicy dishes such as Asian cuisine or hot tapas, an Extra Dry Spumante is recommended to balance the flavours. Sweet varieties such as Moscato Spumante are ideal accompaniments to desserts, fruit salads or cheese platters.
Serving temperature and enjoyment
To allow Spumante to develop its full aroma, it should be well chilled and served at a temperature of 6 to 8 degrees Celsius. A tall, slender glass helps the bubbles to develop and concentrates the aromas. Care should be taken when opening the bottle to release the pressure in a controlled manner and avoid losing the sparkling wine.
Quality characteristics and designations
When buying spumante, it is worth looking for quality designations such as DOC (Denominazione di Origine Controllata) or DOCG (Denominazione di Origine Controllata e Garantita). These guarantee the origin and compliance with certain production standards. A Prosecco Spumante DOCG from Valdobbiadene or Conegliano stands for the highest quality and authentic taste.
Difference between spumante and frizzante
The main difference between spumante and frizzante lies in the carbon dioxide pressure. While spumante has a pressure of at least 3 bar, frizzante has a pressure of between 1 and 2.5 bar. This results in a finer perlage and a more intense mousse in spumante. In addition, spumante is usually produced using the Charmat method, while frizzante is often produced by adding carbon dioxide.
In comparison, German sparkling wine is also produced according to strict quality requirements, with production methods and carbon dioxide pressure requirements similar to those for spumante.
Popularity and variety
Spumante enjoys great popularity worldwide. Whether as an aperitif, accompaniment to food or for festive occasions, the variety of flavours and styles makes spumante an all-rounder among sparkling wines. From dry to sweet, from light to complex, there is a spumante to suit every taste.
Frequently asked questions about spumante
What does spumante mean?
Spumante is the Italian term for sparkling wine with a carbon dioxide pressure of at least 3 bar. It is characterised by a fine perlage and an intense mousse.
What is the difference between spumante and prosecco?
Prosecco is a protected designation of origin for sparkling wine from the Veneto region, which is mainly made from the Glera grape. Spumante is the general term for Italian sparkling wine and can come from different regions and grape varieties.
How is spumante made?
The most common method is the Charmat method, in which the second fermentation takes place in large pressure tanks. This preserves the fresh and fruity aromas. There is also spumante that is produced using traditional bottle fermentation.
What foods go well with spumante?
Spumante is a versatile accompaniment to food. Dry varieties go well with fish, seafood and light starters. Sweet spumante harmonises with desserts, fruit and cheese.
How should spumante be served?
Spumante should be served well chilled at 6 to 8 degrees Celsius. A tall, slender glass supports the development of the perlage and concentrates the bouquet, allowing the delicate aromas to unfold optimally. When opening the bottle, it is advisable to remove the cork slowly and carefully to release the pressure gently and preserve the characteristic foam. Spumante should always be poured fresh to retain its sparkle and lively structure. Spumante is particularly suitable for festive occasions when the glass is only filled to two-thirds, leaving enough room for the bouquet to develop.