"Perlwein": An underrated semi-sparkling wine?

At a time when consumers are increasingly looking for lighter, refreshing wine options, semi-sparkling wine is perfectly positioned as an alternative to heavy red wines or complex sparkling wines. Its versatility in terms of occasions and food pairings makes it an attractive all-rounder on the wine shelf.

For the international specialist wine trade, this means the opportunity to offer a product that combines tradition with innovation, serves different price segments and at the same time responds to current consumer trends. The exemption from Perlwein tax in countries such as Germany also offers a clear price advantage over full sparkling wines. So it's worth taking a closer look! And it starts with the definition of sparkling wine.

Perlwein: definition and differentiation

Perlwein, also known as vin pétillant in France or vino frizzante in Italy, is by definition a wine with a subtle overpressure of carbon dioxide. In contrast to its “big brothers”, the sparkling wines, semi-sparkling wine has a moderate pressure of 1 to a maximum of 2.5 bar at 20°C. This characteristic gives it its typical gentle tingle on the tongue without achieving the explosiveness of a champagne or sparkling wine.

The decisive difference to full Perlwein such as sparkling wine, cava or champagne lies in the carbon dioxide pressure. Sparkling wines must have an overpressure of at least 3 bar. This differentiation is not only relevant for the palate, but also has significant oenological and tax implications.

Manufacturing process: Endogenous vs. exogenous

Perlwein can be produced in two fundamentally different ways, which differ in the origin of the carbon dioxide: endogenous and exogenous.

Endogenous method

In the endogenous method, the carbon dioxide comes directly from the winemaking process. Here we distinguish between two main variants:

Second fermentation in a pressure tank: the base wine undergoes a second fermentation in a pressure tank, also known as steel tank fermentation. During this process, the yeast converts the added sugar into alcohol and carbon dioxide. As the gas cannot escape, it dissolves in the wine and produces the characteristic bubbles.

Méthode ancestrale: Here, secondary fermentation takes place inside the bottle. This can occur naturally, i.e. without the addition of yeast. However, it can also be forced by adding yeast to a wine with a certain amount of residual sugar and then sealing the bottle with a crown cork. This gives winemakers the choice of removing the dead yeast cells before sale or leaving them in the bottle.

Endogenous Perlwein: prominent examples

The endogenous process results in a particularly fine and long-lasting perlage, which is highly appreciated by wine lovers. The best-known endogenous Perlwein are, for example, Prosecco Frizzante from Italy or the Portuguese Vinho Verde.

While Prosecco Frizzante is produced using a pressure tank process, the fine sparkle of Vinho Verde comes from natural secondary fermentation in the bottle. The méthode ancestrale comes into play here - the most original form of sparkling wine production, which we also know from a Pétillant Naturel. These are also the most prominent example of endogenous sparkling wines outside of the pressure tank process.

Exogenous process

In contrast to endogenous production is the exogenous or impregnation process. In this process, technically produced carbon dioxide is added to the finished still wine under pressure and at a low temperature. This process, also known as carbonation, is cheaper and faster than the endogenous method.

The exogenously added carbon dioxide tends to evaporate more quickly and often produces larger, less fine bubbles. In Germany, this method requires the label to explicitly state “Perlwein with added carbon dioxide”.

However, there are other ways to add carbon dioxide to a Perlwein. Namely by reusing the fermentation carbon dioxide. In this process, the carbon dioxide produced during the primary winemaking process is captured and later added back to the finished still wine.

Exogenous Perlwein: prominent examples

In many modern versions of Lambrusco, producers add carbon dioxide to create the typical light sparkle. German Secco is also usually produced in this way. However, more and more winegrowers are switching to the endogenous method.

Large wine houses often use the impregnation process for their mass productions in order to guarantee consistent quality at lower costs. These international branded sparkling wines then usually have a good margin up their sleeve for the specialist wine trade.

Typical Perlwein grape varieties

Various grape varieties are used in the production of Perlwein, although some are used particularly frequently:

• Glera: This grape variety is mainly used for the production of Prosecco Frizzante, a popular Italian sparkling wine.
• Lambrusco: A family of red grape varieties used in Italy for the production of sparkling red and rosé wines. Well-known varieties are Lambrusco Salamino, Lambrusco Maestri, Lambrusco Grasparossa and Lambrusco Sorbara.
• Riesling: In Germany, this grape variety is often used for the production of high-quality sparkling wines.
• Müller-Thurgau: Another popular German grape variety for sparkling wines.
• Morio-Muskat: This grape variety is also used for sparkling wines.
• Elbling: Both white and red varieties of this grape are used in sparkling wine production.
• Sauvignon Blanc: This international grape variety is also used for sparkling wines.
• Chardonnay: A versatile grape variety, Chardonnay is also used for sparkling wines.

It is important to note that the choice of grape variety often depends on regional traditions, climatic conditions and the desired flavor profiles. Many winemakers also experiment with different grape varieties and cuvées to create innovative sparkling wines.

Perlwein: advantages in the international wine trade

Perlwein offers the international specialist wine trade a number of attractive advantages that make it an interesting segment.

Tax advantages

One significant advantage, particularly on the German market, is the exemption from Perlwein tax. While full Perlwein such as sparkling wine are subject to an additional tax of 1.02 euros per bottle, this is waived for semi-sparkling wines. This enables more attractive pricing and makes Perlwein a lucrative alternative for price-conscious consumers.

Versatility and trend

Perlwein perfectly serve the current trend towards lighter, refreshing wines. They are ideal as an aperitif, go well with a variety of dishes and are a popular choice for summer occasions. This versatility makes them an attractive product for retailers looking to cater to a wide range of customer preferences.

International acceptance

With variants such as Prosecco Frizzante, Vinho Verde or the German Secco, Perlwein are enjoying growing international acceptance. This gives retailers the opportunity to appeal to a global audience and benefit from cross-cultural wine trends.

Quality spectrum

Perlwein offer a wide range of quality, from simple, sweet varieties to premium, dry quality sparkling wines from specific growing regions. This enables retailers to serve different market segments and diversify their portfolios accordingly.

Innovation potential

The Perlwein sector offers scope for innovation and creativity. Winemakers are experimenting with different grape varieties, production methods and flavor profiles, which leads to a constant expansion of the range. For the specialist trade, this means the opportunity to constantly add new, exciting products to the range and surprise customers. It is therefore worthwhile for you to keep the topic of Perlwein on your radar.