The sparkling wine does acknowledge its history since 1864 when Antonio Carpené introduced the classical method for sparkling wine. The goal was to obtain an excellent wine and bubbly like those produced in France. It was then that they set in place experimental techniques to start a production process that would allow to achieve this. The Wine School of Italy was an advocate and supporter of this development.

The champenoise method required in Italy substantial costs to reconvert the local Carpené and then studied a system for which it was necessary to produce CO2 storing it conveys it with a manual pump under pressure in a copper kettle that contained the wine. Once tapped it imbottigliava sparkling wine.

The importance of the introduction of this method resides in the strong oenological impulse that gave Italy. The method was perfected in later years. In the area of Brand Tregiviana in the First World War the Charmat method yields the concept applicable to volume production