The end-of-year celebrations record the highest demand for Italian sparkling wine with around 95 million corks of sparkling wine uncorked in Italy alone, between Christmas and New Year's, an increase of 1% compared to last year.
This is what Coldiretti estimates in underlining that over eight out of 10 Italians (84%) do not give up making a Made in Italy toast at the end of the year according to the survey carried out by the Ixe' Institute.
"The increase in demand in Italy and abroad - underlines Coldiretti - has pushed national production which should reach over 970 million bottles, for a turnover of almost 3 billion euros, of which over 2/3 are made beyond national borders".
Leading the ranking of national productions is Prosecco with an incidence on the production of 70% of bottled sparkling wines which has made it one of the symbols of Made in Italy abroad.
But all the bubbles are on the rise, continues Coldiretti, from Franciacorta to Asti, from the Trento Doc to the small productions that have spread quickly throughout the boot, from Abruzzo to Sicily, passing through Tuscany, Marche, Lazio and Umbria.
Examples are Trebbiano, Verdicchio, Oltrepò all'Alta Langa, Moscato, Falanghina, Grechetto, Malvasia, Grillo, Nero d'Avola, Negroamaro, Durello, Vermentino, just to name a few.
These are denomination of origin productions in 83% of cases and Igt in 6%.
However, the increase in direct or indirect production costs due to expensive energy weighs on the growth of tricolor bubbles - underlines Coldiretti.
From the vineyards where the price increases have been up to +170% for fertilizers to the cellars where a glass bottle - concludes Coldiretti - costs up to 70% more than last year, but the prices of corks are also increasing, of the cages for the caps, of the labels and of the packaging cartons for which there are respectively increases of 35% and 45%"
These are the golden rules with the Coldiretti advice for offering and enjoying sparkling wine:.;
• Do not offer it iced, but taken out of the cellar a couple of hours beforehand and cooled in a bucket with crushed ice, cold water and coarse salt.
• The best temperature is between 8 and 12 degrees.
• Drink it exclusively in a tulip-shaped flûte which allows the aromas to develop freely.
• To best enjoy the effervescence, rinse the glasses with hot water and neutral soap.
• Uncork it by holding the cap with one hand and rotating the bottle slightly inclined with the other hand, always accompanying the ejection of the cap.
• Slowly release the gas and pour it holding the bottle by the bottom and not by the neck to prevent the sparkling wine from heating up with the warmth of your hand.
• Never use ice in the glass.
• Keep it in a dark cellar, cool and without sudden changes in temperature, in a horizontal position.
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