Sparkling wine
Profiles describe recurring tendencies and established uses. Climate, ripeness, extraction, and maturation change an individual wine. Coverage is selective; an untagged grape is unclassified.
- Baga
Can retain acidity and substantial tannin. Earlier-picked sparkling bases and extracted still reds have different production goals.
- Chardonnay
Widely used for sparkling base wine. Cool sites and earlier picking retain acidity; malolactic conversion and ripeness change still-wine profiles.
- Chenin Blanc
Acid retention supports sparkling, dry, and concentrated sweet wines; picking and fermentation determine the style.
- Glera
Fruit and floral expression are important in Prosecco. Tank and bottle refermentation give different maturation options.
- Muscat Blanc à Petits Grains
Grape-derived perfume persists across dry, sparkling, sweet, and fortified styles. Aroma alone does not establish sweetness.
- Pinot Noir
Used for still reds and sparkling base wines. Early picking and limited pigment extraction serve different aims from red-wine maceration.