The idea behind the former wine is to offer customers, “a product similar to Prosecco – that’s fresh and sparkling and easy to drink, but also different,” the company explained.

Sparkling Ribolla Gialla is becoming increasingly popular in Italy apparently and the grape’s natural acidity make it a “perfect base for sparkling wine.”

The grapes are sourced from Ribolla Giada's home region of Friuli.

Borgo Morlino has also released a zero sulfate sparkler from DOC Venezia. Made using 80% Glera and 20% Verduzzo, the company explained it always used as little SO2 as possible but there had been a conscious desire to “have a more natural product”.

Both wines have been made using the charmat (tank) method and have an abv of 11.5%. Around 50,000 bottles have been made of each with production expected to increase over time.

Read more at source: The Drinks Business