Italian Sparkling Wines: From Prosecco to Moscato d'Asti

Ep 100

This is my 100th episode of the Cork and Fizz Guide to Wine podcast! How cool is that? To celebrate this huge milestone, we are going to talk about Italian sparkling wine!

What would you say if I told you there’s more to Italian sparkling wine than just Prosecco?

We are going to dive into the differences between Spumante and Frizzante (spoiler it’s all about the bubbles!) and I’m breaking down the different methods of making sparkling wine like Metodo Classico and the Charmat method. We’ll even hit on the sugar classifications when it comes to sparkling wine because it can be confusing!

We’ll discuss Prosecco as well as lesser known Italian sparkling wines like Franciacorta (otherwise known as the “Champagne of Italy”), Trento DOC, Moscato d’Asti, Asti Spumanti, Brachetto d’Acqui and I’m going to bust some myths around Lambrusco as well!

So, if you are curious about Italian sparkling wine that goes beyond Prosecco, this episode is for you!

All About Sparkling Wine https://www.corkandfizz.com/blog/guide-to-wine-podcast-episode-44

Episode Highlights:

• Celebrating the 100th episode of the Cork & Fizz Guide to Wine podcast!

• Overview of Italian sparkling wine

• Methods of sparkling wine production

• Metodo Classico

• Charmat Method

• Partial fermentation

• Sugar levels in sparkling wine

• Prosecco - history and characteristics

• Franciacorta - known as the “Champagne of Italy”

• Trento DOC

• Moscato d’Asti and Asti Spumanti

• Brachetto d’Acqui

• Lambrusco

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Transcript

0:09

Interested in learning about wine, but not sure where to start? You're in the right place. Welcome to the Cork and Fizz Guide to Wine podcast. I'm your host, Haley Bullman, and I'm so glad you're here. I'm a wine enthusiast turned wine educator and founder of the Seattle based wine tasting business Cork and Fizz. It is my goal to build your confidence in wine by making it approachable and lots of fun. You can expect to learn everything from how to describe your favorite wine to what to pair with dinner tonight and so much more. Whether you're a casual wine sipper or a total cork dork like myself, this podcast is for you. So, grab yourself a glass and let's dive in. Hello, and welcome back to the Cork and Fizz Guide to Wine podcast. Before we get into today's episode, we need to celebrate. This is my one hundredth episode of the Cork and Biz Guide to White podcast. Like, holy crap. A hundred. There are there are a hundred of these. I've been I've you've been listening to podcasts for a hundred weeks. I've been creating podcasts for a hundred weeks. That is so much, and it has been so amazing. There have definitely been challenging moments, but this has been such a rewarding adventure. And I'm so grateful for you listening to this and letting me kinda live out this dream of creating a podcast and just getting to share this information with everyone and have a lot of fun doing it. So I am gonna tell you a little tell you a little secret because I feel crazy kind of admitting to this, but this just puts it into perspective for you how exciting this is for me. So the other day on Reddit, I looked up cork and fizz. Yes. I, I have also Googled myself, but I actually looked on it, read it, and I was just curious to see if anybody was talking about me and believe it or not, someone mentioned this podcast. They recommended the podcast to to someone wanting to learn about wine and also recommended the court crew in the virtual tasting club. So yay. If that was you on Reddit, I'm sorry that I'm such a creep. You made my day. So thank you. I was just the freaking coolest. And if you get a chance and you're listening to this episode, I would so appreciate if you could just send me a quick message on Instagram. Let me know what you like about the podcast. What are your favorite episodes? You know? What has this meant for you? I mean, maybe this is your first episode and you're like, you've got 99 more of these. Yeah. I do. Go enjoy them. But if you've been around for a while and you've listened to at least most of those hundred episodes, I would love to hear from you. It would just it's it's this is just the freaking coolest. Okay. Alright. Before we get too sappy, we will jump back into the episode, which is actually quite timely. We are actually continuing on in our Italian wine miniseries, but we are gonna be celebrating my one hundredth episode with some Italian bubbles. We're gonna talk about sparkling wine from Italy. And no, I don't mean just Prosecco though. Don't worry. We're gonna learn about that too. Okay. Let's dive in. So before we talk about the different types of sparkling wine in Italy, let's go over some of the basics first. First things first, let's talk about spumante versus frizzante. So you're gonna see Italian sparkling wine often labeled one of these or described as being either bumante or frizzante. And this basically means the amount of carbonation. So spumante is what we typically think of when we think of sparkling wine. So it has lots of bubbles happening. You know, it's just just think of your normal champagne, cava, Prosecco. Those are all spumante. However, Italy is also well known for a second style of sparkling wine called frisante. And this is a wine that is just slightly fizzy. So it's not gonna have quite as many of the bubbles that a spumante wine will have. There's just gonna be kind of like a hint of bubble happening in there. And a great example of this, I think the probably the most popular, that most people have potentially heard of would be Moscato de Asti. And we're gonna talk more about that wine in a little bit, but that's a great example because if you notice when you buy a bottle of Moscato de Asti, it does not have one of those like big, you know, the the corks and the cap and the wire cage over it. Right. It just has a cork on it. And that's because there is not enough pressure in the bottle. There is not enough bubbles to cause that cork to come out. So that is an example of a wine. Just a quick reminder, you are not on my mailing list yet. What are you waiting for? I would love for you to join. When you do, you'll get a free shopping guide that has 15 of my favorite wines under$15. Head to korkandfizz.com, scroll down to the bottom, and there'll be a little section where you can join the mailing list. I send out a weekly newsletter filled with wine tips, recommendations, special offers, and so much more. Now let's get back to the show. Now we'll also talk a little bit about the different sparkling methods. Now I go in-depth in this, in my episode, all about sparkling wine, it's episode 44. So if you go back and listen to that, you can, you know, go a little deeper into these, but I'm gonna highlight three different types of making sparkling wine, just to kind of give you an idea, because I'm gonna say when we talk about each of the different styles, which are each of the different like kinds of sparkling wine in Italy, I'm gonna say which method was made to use it. Right? So you're like, I'd like to know a little bit more about that. So the first most, I don't know if it's the most common. It's probably not the most common. It's the most popular, maybe I'll say, is metodo classico, which another name for that is the champagne method or the traditional method. This is where so when you're making sparkling wine, typically you make a regular wine first. So no bubbles. So you do regular fermentation first and then you do a second fermentation. And during this second fermentation is when you're going to trap the carbon dioxide that the yeast creates when it eats the sugar. So remember, fermentation is where we have a yeast, which if you like to think I like to think about it as this little Pac Man guy. Yeast goes around and eats all the sugar. So it eats all the dots in the wine. And then as it eats the dots, it produces alcohol and carbon dioxide. And so the, when you're making a sparkling wine, you're going to have it do that first. And you're just going to let this carbon dioxide off into the air. We don't need it when we're making a regular non bubbly wine. Then it goes through that wine goes through a second fermentation. So the winemaker will add more sugar, more yeast, and then they will do something where they trap that carbon dioxide in some way so that it blends with the wine, and then we get bubbles. So with our methodo classico or the champagne method, that second fermentation happens inside the actual bottle of wine. So once the wine has gone through the first fermentation, it's transferred to a special thick glass bottle. Thick is really important, but you'll notice that champagne bottles are quite a bit thicker than regular wine bottles, and that's because they need to be so they don't explode with all the pressure inside them. So it's transferred to a special thick glass bottle along with some yeast and sugar. Then a crown cap is applied to it. Basically think like a beer bottle cap is applied and it traps that carbon dioxide that is created during the fermentation process. Now, because there's less wine, like it's only like a bottle worth of wine for all of that fermentation process happening. And it's all trapped in the bottle itself. You typically get more bready, yeasty kind of flavors. Like I, I say yeasty and I feel like that probably sounds like a bad thing. So maybe think like more on the bread side of things. Like if you've ever noticed a sparkling wine that tastes like you're like potentially biting into a croissant, that is like that yeasty flavor happening, but that sounds bad. So just think bread, but it'll be more of that and less of the fruit coming forward. It'll still be there. The fruit will be there for sure, but it just the flavors that come from the yeast itself will be more pronounced. Now a second method, which I think is probably actually the most commonly used, it's called the Charmat method, which is also called the tank method or the autoclave method. And this is where that second fermentation. So remember we make a wine, then we need to go through a second fermentation for that wine. This happens in a pressurized tank. So now we have a larger amount of wine going on and it is not trapped within the bottle and we're gonna have to transfer that wine into a bottle eventually. So this style of making sparkling wine tends to produce wines that are more floral, more fruity, and a little lighter. The last method, I said I was gonna talk about three. So this one's kinda one that like fits into both potentially, but it's called partial fermentation. And while it's not exclusive to Italy, I find it used probably more in Italy than anywhere else. And this is where wine is stopped after it has partially fermented. So remember when I said like sparkling wine goes through two fermentations. Okay. I kinda lied. There are some that do not go through two fermentations. So with this partial fermentation, we're going about like we're making a regular wine and then sometime partially through we go, stop. We're done. We're done. We're done. We're done. And then we take the wine and either place it in a bottle or in a pressurized tank to finish doing the fermentation process and trapping that carbon dioxide that is made after that point. So thinking about that, that will tell you that those wines with the partial fermentation have less bubbles, fewer bubbles. They lead to more of a frisante style wine. Cool? Makes sense? Like I said, if you wanna learn more about how sparkling wine is made, go check out episode 44 on this podcast. One last thing. Oh, and this is covered really well in the all about sparkling wine episode as well, but I wanted to highlight it here. Sugar levels in sparkling wine are really confusing. Like I'm just gonna, I'm just gonna put it out there. They are confusing. And the reason is because in every other wine that we talk about ones without bubbles, if I told you a dry wine, if you've been listening to this podcast, you'll know that a dry wine means no sugar or little to no sugar. And here I am telling you to completely forget about that when it comes to sparkling wine because for sparkling wine, a dry sparkling wine means it actually has a decent amount of sugar. Why they decided to make this this confusing, I do not know. But I just need you to know regular non bubbly wine. If it is dry, it does not have any sugar. If it is sparkling, a dry or extra dry sparkling wine will actually have a little more sugar in it. If you're looking for one with lower amounts of sugar, you're actually gonna look for the word brut, b r u t. And if you want even less sugar, you're looking for extra brut. I know. It's crazy. I don't get it. And then you're actually looking for something even sweeter than dry. So if we're looking at a scale, you know, we've got extra brut, brut, extra dry, dry. Then you have demi sec and dox, d o x. Though, I'm guessing that's the French version. So there's probably an Italian word for deux instead, but those are where you're gonna get like super sweet, but most commonly you're gonna find dry or brut written on a bottle of sparkling wine, dry, a little sweeter. You're still not gonna notice a heck of a lot of sweetness versus brut is gonna be a lot is not gonna have any sugar. Yeah. Cool. And last, before we get into the different styles or the different kinds of sparkling wine in Italy, There are over 90 DOCs that are technically allowed to make sparkling wine in Italy. Isn't that crazy? And I guarantee you that there's probably just one that comes to mind when I say Italian sparkling wine. So there are 90 different remember, DOC is like a sub region within Italy that makes a certain style of wine and they have to follow certain rules. So there are 90 of them that the rules say, yeah, you can make some sparkling wine. Here are the here are the guidelines you have to follow. And yet we all think of Prosecco when we think of Italian sparkling wine. So I'm hoping after you listen to this podcast, you might go out and try. I mean, I love a good Prosecco, but maybe you'll try something else. Though we are gonna talk about Prosecco in this podcast, and I'm gonna try to convince you that it's not just a cheap, boring wine that is destined for mimosas. Like there are some high quality Prosecco wines out there that you gotta try. Okay. Now we're gonna dive in. We're going to talk about six other types of Italian sparkling wine that I think you should know about, but we're going to start with Prosecco because why shouldn't we? Okay. Prosecco. So Prosecco is made using the tank method. So remember that is where the second fermentation happens in a pressurized tank, and then is made with a grape called glera, g l e r a. Now Prosecco has a really interesting history that I love talking about any chance I get. Now I'm gonna give a slight caveat here because I am not a % confident that this is, like, totally true. Like, most of this story is true, and I've looked up a lot of the facts as much as I can. But some of it is just something that I remember reading, I remember hearing, and I can't figure out where the heck I heard this from, but I like it. So we're gonna stick with it. And I'm gonna tell you this story. Just keep in mind that it's it might be a little bit of an exaggerated fable. You know, like how when you catch a fish and you come, you know, and you tell everybody you're like, oh, I caught this really big fish and keeps getting bigger every time you tell the story. Think of this story kinda like that, where like most of the facts are true. Like, you know, you did catch a fish, but was it as big as your hands are making it? Maybe not. Right? So just go along with it for me here. Okay. So we all know that champagne is sparkling wine, specifically from the Champagne region in France. Right? You can't call it champagne unless it's from the Champagne region of France. Well, Prosecco is now a sparkling wine made especially from the Prosecco region in Italy. However, it was not always that way. This is the part that's actually 100 true. In fact, the grape that you that was used to make the wine was actually called Prosecco. However, because of this, Italy had no way of keeping Prosecco special in the same way that champagne did. Right? It's just it's just a grape, just the same way that, you know, California can make Chardonnay. Right? Because Chardonnay is in the name of the grape. Burgundy doesn't have a hold on that. They can't be like, oh, no. We're the only ones that can use the word Chardonnay. And that's like, no. It's the name of the grape. Everybody can use it. So Italy was struggling with this. Anyone, anywhere could make sparkling wine made with the Prosecco grape and call it Prosecco. And people did just that. Now okay. Here's the little part that might be a little bit of a fable, but it also could be true. I just can't find the darn facts to back it up. What I've heard is that the, the thing that like broke the camel's back was when Paris Hilton made a Prosecco wine. She made, I believe it was a canned wine and she went on some talk show and she was talking all about her Prosecco and how wonderful it was. And I guess the Italians, that was like the last straw. They'd heard enough of this. They're like, this is not, she did not make Prosecco. That is not true. And so they decided to do something about it, to keep the Prosecco name to themselves. They found a small town in the region where they were making Prosecco that was actually called Prosecco. Then they drew a region around that town that included all the vineyards and requested the entire region be called Prosecco. Then they convinced everyone the grape was actually called Glera, not prosecco. And honestly, that was an old name for the grape. It used to be called glera, but it was more popular and known as prosecco at that time, but they're like, no. No. No. No. No. No. This grape this grape is gilera. Is this gilera? I don't know where you got the prosecco from. Prosecco is the region. So once the region was approved, no one else in any other part of the world could sell a sparkling wine and call it Prosecco. So the Prosecco DOC area now of production is located in Northeast Italy and more precisely in territories falling within four provinces of Fruli Venezia Giulia. They are Rorussia, Pordedone, Trieste, and Udine. And there's also five provinces in Veneto, Belluno, Padua, Treviso, Venice, and Vicenza. And honestly, these areas are some of the most beautiful territories in all of Italy. Now, if harvesting, wine making, and bottling of the Prosecco wine, all take place entirely within the provinces of either Treviso or Treiste. The special titles Prosecco DOC Treviso and Prosecco DOC Trieste can be used. So if you see that after the Prosecco DOC, know that that came from one specific province. These two provinces have actually played a huge fundamental role in the history of Prosecco production, and that is why they get that extra distinction. Now, given this vast area of the DOC of Prosecco covers 23,000 hectares or 56,000 acres. The diversity of soil is it's diverse. I mean, that's that's the best way to say it. You have everything from poor hilltops to fertile, loamy valleys and plains. It's difficult to name a single style of Prosecco. Climate also changes. Hey, wine lover. Interested in trying new wines but not sure where to start? Or maybe you've been thinking, I'd love to taste wine live with Haley. I mean, who isn't thinking that? Well, say hello to the Court Crew, my virtual tasting club where wine meets fun, learning, and the best happy hour you've ever had, all from the comfort of your couch. Every month, we explore a new wine theme together. You'll get expert tips, delicious food pairings, and stories that bring each bottle to life. You can order the feature wines from my partner shop, grab something similar locally, or just sip whatever you've already got. No pressure and no wine purchase required in this club. In 2025, I've made this club even better. You get to choose between two tasting dates each month and everything is recorded so you can catch up any time. We've also just launched our exclusive Court Crew app, where you'll find all of your event info, wine recommendations, community connection, all in one place. It is accessible via your phone or your computer. As a member, you'll also get six free guest passes so you can invite friends, quarterly wine trivia nights, winemaker Q and A's, a private online community, discounts on private tastings, and so much more. And when I say everyone is welcome, I mean everyone. Whether you're brand new to wine or a total cork dork like me, you'll fit right in. Loud or quiet, wine curious, or wine obsessed, this space is for you. Join today and get your first two months for just $8 a month. I mean, heck, that's like a drink at Starbucks. Use code wine special, no spaces, or you can save $80 on the yearly membership. When you sign up for the annual subscription, use code wine special dash year. Head to the courtcrew.com, that's the courtcrew.com, to sign up, and I'll see you at our next tasting. Cheers. You have areas that are cooler with mountain or marine breezes, and then you have very warm flat areas that produce masses of grapes for industrial wine. Now there is about 20% of Prosecco production that would be considered high quality. And this hap well, maybe there's more than that, but in general, about 20% is considered this higher quality. And it happens around the smaller, hilly, historic DOCG town. I remember when I put a g at the end, DOCG, that means top of the pyramid for the Italian regions. Like this is some of the, this is the, the best, best of the best. And so these best regions for Prosecco happen around the smaller hilly historic towns of Conigliano, Valdobbiadene, and Assolo. And these areas have these strong diurnals. Remember diurnal is when the temperature difference is very extreme between day and night. They have poorer soils, which is always a good thing for grapevines. They wanna have to work hard. And the wines are just a few steps above the general Prosecco. They are more complex, terroir driven. The fruit flavors are pure. These areas are actually trying to distance themselves from the commercial, cheaper, big brand Prosecco because the problem is that nobody thinks Prosecco is high end. Right? They're like, I can get a bottle for $6. Why would I pay $20 for that bottle when it's like, this is like top quality Prosecco. Some of these producers have even gone so far as to remove Prosecco from their label because they don't wanna be associated with it. Talking of these regions, there is also within this, there is a special region in Prosecco called Conigliano Valle Lobiadene. And remember, so these were two of the cities, but this is an area that combines those tours kinda between them. And it's 30 miles north of Venice. It is actually a UNESCO heritage site. It is strikingly beautiful. They have small zones of high elevation hills and lots of old vines. Some that are a hundred plus years old. Now Prosecco is very different from champagne in its flavors. It has far more citrus and tree fruit with a bit of tropical, as well as these floral notes. There's a tad a bit of a creamy kind of flavor and aroma, but normally the fruit wins out. Bottles of Prosecco usually fit in the $8 to $20 range. And despite the fact that I don't think they're destined for a mimosa, I do think they are a great wine for making sparkling wine cocktails. Unless of course you have a Valla Lobiadene, and that is meant to be drink on its own. Okay. Now let's talk about some other styles of sparkling wine. So these next two are versions of a metodo classico. So again, remember metodo classico is just a general term used to describe sparkling wine that is made using the traditional method. And the two most popular in Italy are Franciacorta and Trentino. Franciacorta is most definitely the most popular between those two. It is actually known as the champagne of Italy. And many would argue it is better than Champagne, though I think those are the Italians that are arguing that. It is produced, like I said, using the traditional method, the same method, that they make Champagne in France. It is produced from a blend of Chardonnay, Pinot Noir, and Pinot Blanc. And if you know, Chardonnay and Pinot Noir are both grapes that are used in champagne. So this is again very similar to that wine. It is made in the Lombardy region of Northern Italy in the Prantiacorta DOCG. This one has a g at the end, so it's at the top of the pyramid, remember. And it is just east of the city of Milan. It is much richer than Prosecco, again, due to that metoroclassico style of making it with a very creamy mouthfeel. It is typically made in a brut style, so low sugar, not a lot of sugar, And you're gonna get flavors of citrus, nuts, green apples, almonds. It's just gonna be a good blend between that kind of nutty, creamy flavor and the fresh fruit. Now our other metolo classico wine is from the Trento Di Ocir, Trentino, is a sparkling wine produced by the classic method, like I said, around the town of Trento in the Trentino Alto Adige region of Northern Italy. It is made with Chardonnay, Pinot Noir, and Pinot Munier. Those three are all champagne grapes, plus Pinot Bianco, just like the Francia Corta. This one, again, you get that apple citrus and that toasted bread because remember we're doing that second fermentation in the bottle. So we're gonna get more notes from the yeast. Okay. Now, moving on, we're gonna be talking about a different style of wine. And this is the one that I mentioned earlier, Moscato dei Asti and Asti Spumante. So these are two different styles. All right. These are both sweet sparkling wines. Well, the Osti spumante isn't always sweet though. Usually sweet sparkling wines made from the Moscato grape, and they are produced around the town of Osti in Piedmont. Like I said, two different styles, even though they are made from the same grape in the same region. Let's start with since I think this one's probably a newer one to most folks. Which is often just called. Now they've kind of dropped the part that was on there before to tell people, hey. This is a fully sparkling wine. Remember, spumante, fully sparkling, frizzante, lightly fizzy. So it was used at the end of that to kind of associate that, but now it's kind of sharp. It's dropped to just aci. Aci can be semi sweet, like I mentioned, but it can also be dry as of 2017. So that's like a newer thing that they allowed. It's still lower in alcohol about nine to 11 and a half percent alcohol. The best of them are super fruity, lots of ripe peach and apricots. Like I said, it's made from Moscato. But Moscato is actually a family of grapes. So it is made from specifically Moscat Blanc Apatie Grand, and it is made using the Charmat or the Tank method. And again, it is spumante, so fully sparkling. Versus our friend, Moscato de Asti. Moscato de Asti is made in tiny batches. It uses the Charmat method, limited quantity, and same grapes as Asti, but instead it is a tiny bit frisante. So it only goes through the partial fermentation. They do not go for all of the fermentation or all of the second fermentation. They don't even go through the second fermentation. They just go through the first and then stop it partially through. These guys, they do not let it go through fermentation for very long because it only has 5% alcohol. There's more sugar in a Moscato d'Aosta compared to an Asti spumante. Also more intense aromas, again, with the peaches and the apricots, but also oranges. I'm a fan of these two wines with an angel food cake. I think they are the perfect pairing, especially from my hometown. We had an angel food cake that the bakery would make, and then they would put, like I literally think the frosting that was over it was just like whipped cream mixed with fresh strawberries, but, oh, that was so good. Pair that with the Moscato de Asti. Perfect. These wines are also a great option for brunch for those who prefer a little hint of sweetness. Before we stop talking about sweet wines, I also wanna mention bracchetto de aqui. And bracchetto de aqui is also from Piedmont, but it is a red wine. And in fact, this wine is often referred to as the red Moscato de'Aquis. It can be made in a range of sparkling styles, so I've had a fully sparkling version like a spumante, but I've also had had a frizzante version like the Moscato de Asti. It is made from a grape called braketto. Right? Makes sense. Braketto de aqui. Aroma wise, you get strawberries, orange zest, apricot, cream, and it is great paired with chocolate. Okay. I think, yeah, we're onto our last sparkling wine here, and I gotta tell you about Lambrusco. Lambrusco, to many people, is just that cheap, sweet red wine that tastes like soda. And admittedly, I felt that way too for a while. All the Lambrusco wines I had up until a couple years ago, just weren't great, but its reputation is changing and some incredible producers are making some really high quality stuff. So let's get into what exactly Lambrusco is. So Lambrusco is actually a family of very old grape varieties native to Italy. Thus, most of the wines are a blend of many different distinct grapes. The top four for Lambrusco are Lambrusco di sorbarra, Lambrusco Maestri, Lambrusco Grasparosa, and Lambrusco Salomino. The majority of Lambrusco production occurs in Emilia Romano, which is also known for its Parmigiano Reggiano. There we go. I always gotta say it with Italian accent. It's the best. It's like that's the only way you can say it. But this region is also like a food capital. Right? So they're very well known for just enjoying good food. Nothing super fancy, but just good. And that's kind of the philosophy behind Lambrusco as well. It's never meant to be a high end, super fancy wine. It's just meant to taste good with the food that you are eating. It is also good on its own too, but again, that's kind of like the philosophy. Just like we just want something good to drink with the food that we're eating. Limbrusco can range in sweetness from either oh gosh. I have this written very funny because it is sparkling. So it can range from brut, AKA not any sugar, to more dry versions or semi sweet as you could call it, semiseco. It is typically made in a frisante style. So not quite as bubbly or full on sparkling as a spumante style. And they mostly use the Charmat method, so the tank method, and they do that partial fermentation. So they have it make a regular wine, stop it halfway through, stick it in a pressurized tank, and then have it finish fermentation. The high end do use traditional methods, so it can be made in a bottle as well. They're not required one way or another. Flavor wise, you're gonna get cherry, blackberry, rhubarb, and cream. One of my favorite producers is Linni nine ten, l I n I, and then the number 910. They are the ones that convinced me that, oh, Lambrusco can taste really good. So if you are interested in trying a sparkling red wine that is dry or, oh, that's confusing when we're talking sparkling, that does not have sugar in it, that is not sweet, do ask about a Lambrusco that is not sweet, and you are gonna find something good. Alright. Well, I hope you enjoyed this episode of the Cork and Fizz Guide to Wine Podcast, the one hundredth episode of the Cork and Fizz Guide to Wine Podcast. Here is to a hundred more episodes and so much fun. If you have ideas for future episodes, please send me a message. You can find me on Instagram at Cork and Fizz or send me an email hayleycorkandfizz dot com. I would love to hear from you even if you just have a request for a certain, I don't know, just like a certain region that you'd like to learn about or you that you'd like me to bring a winemaker in to talk about. And of course, if you have a second and you haven't, this would be the perfect time to rate this episode or to rate this podcast. Leave me a review if you're listening on Apple Podcasts, I would really appreciate it. Now in next week's episode, we will be having the last episode in my Italian wine mini series. We're gonna be talking about dessert wine. Thanks again for listening. And if you wanna learn more about wine, come follow me at cork and fizz on Instagram. And if you're interested in exploring new wines and joining an incredible community of wine lovers, be sure to sign up for my virtual tasting club, The Court Crew. Head to thecourtcrew.com to learn more and use code wine one zero one when signing up to get your first month free. Cheers.