It’s a question we get asked a lot: How does Prosecco get its sparkle?
The best sparkling wines get their bubbles from being fermented twice.
In the case of Prosecco like La Gioiosa Prosecco, the grapes are harvested, pressed, and made into what is called the “base wine.”
The base wine is then fermented again in specialized pressurized stainless-steel tanks. One of the natural byproducts of fermentation is CO2. Because the tanks are sealed, they capture the CO2, which in turn forms the bubbles. The wine’s natural effervescence is what enhances its aromas and flavors.
And it’s what tickles your nose when you drink a great Prosecco like La Gioiosa!