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Tasting the Silk


Dom Perignon may have declared that he was “tasting the stars,” when he first created Champagne, but leave it to the Italians to produce a silky wine called Franciasorta Satén made in the metodo classico, meaning a second fermentation in the bottle. To create those fabulous tiny bubbles that add an extra sparkle to the mouth, fermentation must occur. Some sparkling wines simply add carbonation to the bottles, but in the metodo classico, fermentation is performed the same way as it is to make Champagne, with a second in-bottle process. This method of making wine is what differentiates this Italian wine from other Italian sparklers such as better-known Prosecco.

While it has already made a presence in Italy and Japan, expect to see this sensuous Satén sparkling wine from Northern Italy’s Lombardy region arriving on wine lists throughout the U.S.


These wines are dry and smooth with the soft butteriness of a Chardonnay, being blanc de blancs, meaning it is made distinctly of Chardonnay grapes, one of the three main grapes to make traditional Champagne. The other two grapes involved in Champagne making are Pinot Noir and Pinot Meunier–those made of Pinot Noir and Pinot Meunier grapes, excluding Chardonnay, are referred to as blanc de noirs. Recommended by Food &Wine, we’re particularly interested in the Barone Pizzini Satén due to its organic nature, the winery is proclaimed the pioneer of the region in natural farming. Read more in the article on Food & Wine’s website.

Nicole Carbon

Nicole Carbon

Nicole Carbon is the Editor-In-Chief of VODA Magazine. She is based in beautiful Sarasota, FL. For over a decade, she has been writing for both print and online media outlets about food, wine, travel, and other lifestyle-related finds. She received her Level 2 Award in Wines certification from the Wine and Spirits Education Trust (WSET) and writes a monthly wine column in the Venice Gondolier Sun. She contributes to Edible Sarasota, writes a health and wellness blog, and various feature articles and content for other media outlets. Previously, she wrote two magazine columns titled “A Girl Walks Into a Bar,” and “Inside the Kitchen.” Her work has appeared in the Austin American Statesman, Austin MD, Austin Monthly, Austin Woman, Austin Man, Citysearch Austin and Los Angeles, CultureMap.com, JetBlue’s blog, SRQ Magazine, and the list goes on. She has also made TV appearances on local NBC and Fox news affiliates as well as Cooking Channel’s Eat Street.

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