Let's describe wine


A wine without carbon dioxide, once opened, will not form any bubble as it happens in semi-sparkling wine or, even more, in a sparkling wine.

This fact is due to a precise choice: during the fermentation phase, when the carbon dioxide is produced in large quantities as a product of the sugar transformation into alcohol, it is conveyed outside the wine container, avoiding that it can dissolve in this one.

All categories of wine can be still: white, rosé and red. Usually the absence of bubbles highlights the characteristics of softness, such as sweetness (if present) and warmness (i.e. the alcohol content).

May you be interested in other terms? A still wine can also be dry, tannic or fresh.

Happy wine!