Description
The creation of such a simple pleasure is in fact pretty technical winemaking. Fermented in a special reinforced vessel, called an ‘autoclave,’ the wine is quickly filtered to stop the fermentation. All of the carbon dioxide from the fermentation is absorbed into the wine, making it naturally bubbly (‘frizzante,’ or half-sparkling).
This bubbly sweetness makes it the perfect accompaniment to a number of fruit desserts, as well as the classic Torta di Nocciole (hazelnut cake, a very typical dessert in Piedmont). It is also an excellent cold glass of wine on a hot summer afternoon.
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