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| First introduced by the standards in 1975 the Spumante version, exiguity of production numbers aside, represents a consolidated tradition instead. It is said, or rather Camillo Pelizzari recounted in his fundamental book La Lugana e il suo vino (1942), that at the end of the nineteenth century a group of Champagne industrialists, while visiting San Martino della Battaglia, tried without much success (due to scarce production) to invest in a sparkling version of Lugana, and even intended to set- up a winery in Rivoltella in which to make spumante according to the classic methods of Champagne. | Today Lugana Spumante is produced using both the Charmat or Martinotti method (autoclave refermentation) and the classic method (bottle refermentation). In the first case, the organoleptic profile is simpler and crisp, with primary notes of citrus (mainly citron) and a creamier, more luscious perlage, while in the second is more refined and complex, with a more elegant and dynamic bouquet and a more graceful, "crackling" perlage. | ||||||||||||||||||||||||||||||
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