Oops, yes, I confused the two. It was Asti Spumante that the note
indicated is the product of only one pressurized fermentation.

By the way, what technique do they use to stop the Asti Spumante
fermentation, filtration of the yeast?

On 25 Dec 2004 11:18:53 GMT, Michael Pronay > wrote:

>Leo Bueno > wrote:
>
>> I read a note somewhere (can't recall where) that implied that
>> some Proseccos are made in what sounded like a single
>> fermentation, under pressure, of course.
>>
>> Note this would be different from the regular Charmat process
>> which requires two separate fermentation steps. Will appreciate
>> clarification (no pun intended).
>
>No. Sparkling Prosecco - both slightly (frizzante) and fully
>(spumante) - is made with by charmat process (second fermentation
>in tanks under pressure), never by the traditional method, btw.
>There is an Italian sparkler however, that undergoes only one
>fermentation (in tanks), and this is stopped when the wine reaches
>7%abv: Asti (Spumante).
>
>Note that "prosecco" is the grape variety, not a synonym to
>"frizzante", as 99% of the consumers in Germany and Austria would
>believe.
>
>M.


--
=================================================
Do you like wine? Do you live in South Florida?
Visit the MIAMI WINE TASTERS group at
http://groups.yahoo.com/group/miamiWINE
=================================================