Fermentation:
the process by which the sugars contained in grape juice are transformed by yeasts into alcohols, with the development of carbon dioxide and energy (increase in temperature). From 100 g of sugar one obtains 48g of alcohol 45g of carbon dioxide and 13.33 Kcal: 4.5g / l of sugar in a closed environment therefore produce sufficient carbon dioxide to increase the pressure by 1 bar
Flûte:
the distinctive tall, narrow glass, sometimes in the shape of an inverted cone, ideal for enhancing the perlage and fragrance of a dry sparkling wine
Fragrant:
a term referring to the scent of a sparkling wine with intense and immediately appealing aromas, as well as satisfying finesse
