A cheerful Spumante made from the Chardonnay grape. Uncomplicated and always appropriate. For every occasion!

Not only for celebrating something special, but actually just lovely to open “just because.” This sparkling Casa Coller Chardonnay is always welcome. Beautifully packaged with a lovely, stylish blue label, this Casa Coller Chardonnay surprises. Brilliant light golden yellow in color, with pineapple and delightful floral notes on the nose. Immediately refreshing and naturally flavorful with this Brut—that speaks for itself! It also has a creamy texture and a nice, friendly fruity finish. Just simply as an aperitif with  a few fried shrimp or a Vietnamese spring roll. Simply delicious. The crispness of the wine pairs beautifully with the appetizers, and the acidity cuts through the fat! No need to overcomplicate things, just enjoy.

Made using the Charmat method. But what is that?

Prosecco is made using the Charmat method, also known as metodo Italiano or metodo Martinotti. While this method is not mandatory for producing Prosecco (you may, for example, use the méthode champenoise), it is the most common method and the best way to bring out the fruity characteristics of Prosecco. The ‘méthode charmat’ is a technique that involves the second fermentation not taking place in the bottle, as with Champagne, but in stainless steel tanks.

After the grapes are picked, they are pressed. From 100 kilograms of grapes, a maximum of seventy liters of must (the name for this juice) may be pressed. This restriction applies only to Prosecco DOCG. The must first rests for 10 to 12 hours, after which the first fermentation begins with the addition of yeast. This initiates a natural process in which alcohol is produced, and after 15 to 20 days, this results in a base wine.

This base wine is the starting point of the second fermentation. A second fermentation is applied to sparkling wines to create the bubbles. The second fermentation is started by placing the base wine in a pressure tank (autoclave) and adding sugar and yeast. The yeast reacts with the sugar – it consumes the sugar – and this results in a natural bubble: the perlage of the wine.

The reason it is a natural bubble is that CO2 is released during the fermentation of every wine. However, with a still wine (or during the first fermentation of a sparkling wine), this CO2 is allowed to escape, and therefore no bubbles are formed. The moment you prevent the CO2 from escaping—by using an autoclave or allowing the wine to ferment in a (sealed) bottle—the mousse forms in the wine.

This is how this Spumante gets (and retains) its fruity style. Cin cin!