A generic term to indicate that a wine contains sufficient carbon dioxide to cause bubbles. The EU goes so far as to define it as a wine with an excess of 3 standard atmospheres of pressure. Wines are labelled differently depending on region or amount of bubbles – for example, Champagne indicates that wine has been made via the méthode traditionnelle from a particular region of France, and the use of the terms frizzante and spumante on Italian wines indicates the level of fizziness.
