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The experimental sparkling base wines were characterized by a very high total acidity with 16-17g/Lof tartaric acid and 9-10g/Lof malic acids. On the other hand, ethanol was detected at low values in the range 9 - 10% (v/v). The base wine obtained with GR1they differed in their high acidity values, while trials inoculated with CS182 showed more intense odors and exotic fruit. Experimental wines produced in this study represent an innovative strategyfor "blending wines" to produce sparkling wines in dry-Mediterranean climate.Current

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