With the Glera grapes, which we have been cultivating here in Valdobbiadene for generations, we do not only make D.O.C.G. sparkling wine.
With the Martinotti method, we also make semi-sparkling wine and I must say people like it very much.
The difference between sparkling and semi-sparkling wine lies in the overpressure in the bottle, which must be between 1 and 2.5 bar whereas in sparkling wine the pressure is higher than 3 bar.
This lower pressure gives a less persistent and yet elegant bubble.