Sparkling wines besides Lambrusco?
The world of sparkling wines is much broader and more diverse than that of their famous cousins from Emilia-Romagna.
Although Lambrusco is the most internationally known sparkling wine, produced from various grape varieties of the Lambrusco family (Sorbara, Grasparossa, Salamino, among others) and available in dry or sweet, white, rosé and red versions, it is far from being the only one.
Within Italy itself, there are several types of regional sparkling wines: in Piedmont, Moscato d'Asti DOCG, made exclusively with Moscato Bianco, has a low alcohol content, intense aroma, and delicate perlage; further north, grapes such as Malvasia di Candia, Trebbiano, and even Glera give rise to "sparkling" versions of Prosecco. In Veneto and Friuli, it is also possible to find sparkling wines made from Raboso, Verduzzo, or Friulano, intended for young consumption. In Campania, Gragnano, a sparkling red wine made from grapes such as Piedirosso and Aglianico, is also common.
Portugal also has a tradition in this style, especially in Vinho Verde wines. There, the slight effervescence often occurs naturally during fermentation, resulting in white and rosé wines with sharp acidity and citrus and floral aromas, made with Loureiro, Arinto, Trajadura, etc. But there are also sparkling wines made with added carbon dioxide. In Spain, some producers make sparkling red and rosé wines with Tempranillo, Garnacha, or Bobal, generally with a fruity and slightly sweet profile. France, in turn, also has "pétillant" wines with less pressure than traditional sparkling wines.
In Brazil, sparkling white, rosé, and red wines are produced using varieties such as Moscato, Malvasia, Italian Riesling, Chardonnay, Merlot, and Cabernet Franc. Many follow the short Charmat method to preserve primary fruit aromas, while others use carbonation. The general aim is to have fresh, light wines with moderate alcohol content, ideal for casual consumption.