In terms not strictly technical it can be said that a sparkling wine is placed, with respect to the excess pressure due to carbon dioxide content, halfway between a still wine (also called retainer) and a sparkling wine. But we must be careful not to consider the sparkling wine a sparkling case, since the two types are distinctly different by law as well as, of course, for organoleptic characteristics. In fact, the European directives  (then transposed into national law, including the Italian) define sparkling wine (natural) as "the product when kept at a temperature of 20 ° C in closed containers, it has an excess pressure, due to 'carbon dioxide derived exclusively from fermentation in solution of not less than 1 bar and not more than 2,5 bar ". As for sparkling wines, sparkling wines are also not natural or aerated ones (also called artificial) or those with "an excess pressure due to carbon dioxide in solution, wholly or partially added." In practice, they are obtained by blowing the CO2 in still wine. They are of mediocre quality than the natural ones, but much less expensive. Clearly, depending on the level of carbon dioxide, the sparkling wine can go from being just moved  (about 1.3 bar) to "almost sparkling" (equal to the maximum allowable, or 2.5 bar; the minimum level for champagne instead 3.0 bar). Many wines with protected designation of origin have sparkling versions (sometimes called "bright"). Barbera is a grape that lends itself well to produce sparkling wine, as well as the malvasia. The most famous Italian names and with most types of sparkling prosecco and consumption are certainly those based lambrusco, not forgetting the famous Moscato d'Asti. Aside from rare cases (and much-prized for which the specification includes a second fermentation in the bottle), the sparkling wine is made using the Charmat process in autoclave type that is clearly shorter than that to produce sparkling wine.