Italian sparkling wine (or "bubbles") is made with a second fermentation that traps carbon dioxide. Two main methods: the classic method (refermentation in bottle, at least 18-36 months on the lees) such as Franciacorta DOCG and Trento DOC; and the Charmat method (pressure tank) such as Prosecco DOC.
The main denominations: Prosecco di Conegliano-Valdobbiadene DOCG (Veneto), Franciacorta DOCG (Lombardy), Trento DOC, Asti Spumante DOCG (Piedmont) and Oltrepò Pavese Metodo Classico DOCG.











