Last week I was having dinner with my flatmates. I don’t remember how we got there, but after a while we where discussing about the meaning of the word “brut”, about Champaigne, Prosecco and other sparking wines.
Wikipedia – as usual – helped us in deciding who was right and who was wrong. We finally got a clear picture about the differences between the Champenoise and the Charmat method. Differences of grapes (e.g. Chardonnay and Pinot or Moscato and Prosecco), process (second fermentation in bottles or tanks), time (years or months) etc. The italian version of Wikipedia, for those of you who can read Italian, has much deeper explanations of the two processes.
For a nice and quick explanation of the “Metodo classico” I advice you to visit the Cantine Ferrari website, which is – together with Berlucchi – one of the best Champagne produced in Italy (unfortunately they cannot use that name anymore, but just “Metodo Classico”)
By the way, here it comes the funniest finding: did you know that “Brut” means that the wine is dryer than an “Extra dry” one?
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