Italy has a wide range of sparkling wines produced using both of these methods. In this mixed case we provide you with three of their most famous and delicious examples. They wines are diverse enough that they could accompany an entire meal.
Fattoria Conca d’Oro Prosecco
Made using the Charmat method, which maintains the fresh and fruity nose of green apples, grapefruit, banana and floral notes of acacia. Follows through with good acidity, making it fresh, harmonious and velvety. Top Prosecco at Vinitaly five years in a row. Excellent as an aperitif or with fried calamari or shrimp.
Villa di Corlo Lambrusco di Grasperossa Corletto
Also made using the Charmat method, this is an top-notch Lambrusco. Foamy purple with real tannins, this is the classic Lambrusco. It has a slight sweetness, with a welcome acidity that makes it delightfully refreshing. The structure and wild-fruit-earthiness make this perfect for game, roasted meats and salumi. Scored 92 points by James Suckling.
Majolini Franciacorta Brut
This traditional method sparkler made with Chardonnay and Pinot Noir is aged on lees for 4 years. It has a complex nose of bread crust and yeast supported by delicate notes of citrus, almonds, hazelnuts, dried figs. Savoury, fine and creamy palate. This could be enjoyed as an aperitif or after dinner with hard cheeses.