Appears in

Oxford Companion to Wine

Oxford Companion to Wine

By Jancis Robinson

Published 2006

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Italian wine term for semi-sparkling wine (as opposed to spumante, which is used for fully sparkling wines). Frizzante wines generally owe their bubbles to a partial second fermentation in tank, a sort of interrupted charmat process (although see also Prosecco Col Fondo). A wine labelled frizzante must have between 1 and 2.5 bar pressure, and spumante at least 3 bar.