Bubbles in the world, time to learn to value ours too
Champagne is the paradigm of how one can, in a virtuous manner, valorise a territory, in Italy, on the other hand, everything is flattened on the term spumante, from Prosecco to Trentodoc and Franciacorta
by Cristiana Lauro
2' min read
2' min read
Over the last ten years, the consumption of 'bubbly' on world markets, especially in Europe and North America, has seen strong growth. Precisely because of this great commercial success, it is worth taking a look at the types of production, the production areas - in short, the main players - in order to better understand the issue.
Italy plays a very important role in terms of quantity: we are strong with Prosecco but we drink it all ourselves.
The 'Charmat' type - which we never get around to calling it by the name of its inventor, i.e. 'Martinotti' (then we wonder why the French are better at marketing) - is all the rage and is not Metodo Classico. In a nutshell, it is a technique that uses technology (autoclaves) to speed up the sparkling process.
Prosecco, with some 700 million bottles produced, is a worldwide commercial phenomenon. Incidentally, the Asti Spumante has reached 100 million bottles, which is still a remarkable number and unexpected by most.
Italy is therefore the undisputed leader in this typology; it is enough to count that one in five bottles of Metodo Martinotti in the world is Italian.
