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Among the similarities and differences, the wines have so many features that it is often difficult give a precise description. It is not only a factor of taste, smell and selected grapes, but also bubbles. The effervescence (or, if you will, perlage) due to carbon dioxide, in fact, allows to distinguish three different types of wine: sparkling wine, sparkling and calm.
The natural sparkling wine, produced with classic or Charmat method, is obtained through a second fermentation in the bottle, generating carbon dioxide, it brings the internal pressure over 3.0 bar. Opening, the foam that develops is fine and persistent.
A sparkling wine, however, has a carbon dioxide content of very light and, consequently, an effervescence moderate. Also here it changes the pressure, generally between 1 and 2.5 bar. It can be considered a cross between sparkling wine and still wine, also called quiet. In the latter case, the bead is completely missing, and this is due to the absence of fermentation in the bottle.

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