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Baudains: Italy’s frizzante tradition returns

Light, fresh and joyously easy to drink, Italian winemakers are recapturing the traditions of their 'frizzante' sparkling wines.

In between still and spumante wine styles, frizzante used to be a staple of osterie and traditional trattorie in many regions of Italy. In Campania the bubbles softened the searing acidity of Asprinio; in the Oltrè Po they countered the harsh tannins of the Croatina grape; in Emilia they provided the perfect foil to the richness of the cuisine.

Frizzanti were traditionally made by simply bottling early with a little residual sugar and allowing the fermentation to finish in the bottle. Semi-industrial vat re-fermentation threatened to substitute artisan frizzante, but today it is making a robust comeback – ‘Pet-nat’ is trending.

One Italian online retailer lists over 200 ‘hand-made’ frizzanti, including examples from regions without a sparkling wine tradition, such as Sicily, Puglia and Sardinia.

Scroll down to see notes and scores for 10 Italian frizzante wines

10 Italian frizzante wines to try:

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