Vino Spumante di Qualità
The term Vino Spumante di Qualità is used for all sparkling wines produced within the territory of appellations, which do not expressly provide for the sparkling wine type in the specification. It can also be used in the event that, due to the choice of grape varieties or production processes, the sparkling wines do not fall within the discipline of the territorial appellation to which they belong. Often these are true excellences of small territories or sparkling wines made with particular and interesting indigenous grapes.
The law establishes some basic rules to guarantee the quality and homogeneity of the Vino Spumante di Qualità. The minimum natural alcoholic strength cannot be less than 10% vol. Liquer de tirage can be composed, together with yeasts and sucrose, only from: grape must, partially fermented grape must from which a table wine or VQPRD can be obtained
ùThe duration of the preparation process of Vino Spumante di Qualità, including the aging of the product in the production company, must not be less than 9 months from the beginning of the second fermentation. The duration of the fermentation and the permanence of the wine on the lees cannot be less than 60 days. Furthermore, Vino Spumante di Qualità must have an overpressure equal to 3.5 atmospheres at the time of opening, reduced to 3 atmospheres if the container has a capacity of less than 25 cL.