Secco

Secco, also called pearl wine, has an increased carbonic acid content. During the fermentation of grape must the carbonic acid is produced. For Secco production it is collected and later addded to the wine again, once the fermentation is over. For simpler pearl wines, the carbon dioxide is not collected, but technical carbonation is added after fermentation.
The pressure of the Secco is lower compared to sparkling wine. Secco has a maximum pressure of 2.5 bar, sparkling wine, however, has at least 3 to 6 bar.