The English language term for a wine that is slightly sparkling, or bubbly, due to dissolved carbon dioxide. The French use the term "Petillant" and the Italians use the term I prefer "Frizzante." The slight sparkle in crackling wines is intended to add freshness, and these types of wine are not uncommon in Italy. Some wines that exhibit this slight sparkling character do so less from intent than by accident. Dissolved carbon dioxide that may be unnoticeable at sea level is quite distinct at the high altitude of our offices (almost 9000 feet or 3000 meters). Wine makers are often surprised to find this in their wines when they visit.