Still wines, ready to drink after fermenting.

Red grapes; they can be young, aged, reserva, or gran reserva.

White grapes; fresh and fruity, without aging.

Rosé; made by racking or blending.

Wines with bubbles from natural or induced fermentation.

Champagne, Cava…; second fermentation in the bottle.

Prosecco, Asti; fermentation in a closed tank.

Pétillant naturel (“Pét-Nat”); primary fermentation in the bottle.