Collection: Spumante / Prosecco

Sparkling wine in comparison: Prosecco, Spumante & Frizzante

WHAT ARE THE DIFFERENCES BETWEEN PROSECCO, SPUMANTE AND FRIZZANTE

Prosecco, Spumante and Frizzante are all Italian sparkling wines, but they differ in their production, taste and carbonation level.

Prosecco:

• Prosecco is a sparkling wine made from the Prosecco grape and is usually produced in the Veneto and Friuli-Venezia Giulia regions of northern Italy.
• It can be made in a variety of styles, including "Prosecco Frizzante" (lightly sparkling) and "Prosecco Spumante" (heavily sparkling).
• Prosecco is characterized by its fruity flavors of pear, apple and peach and is often light and refreshing.

Spumante:

• Spumante is a general term for Italian sparkling wines that can include different grape varieties and production methods.
• Unlike Prosecco, Spumante can be made from different grape varieties and is usually more fizzy.
• Spumante can be produced in different regions of Italy and is available in different styles and flavors, from dry to sweet.

Frizzante:

• Frizzante is also an Italian sparkling wine, but contains less carbon dioxide than spumante.
• Compared to Prosecco and Spumante, Frizzante is less fizzy and has a lighter, smoother mouthfeel.
• Frizzante is often considered a light, casual wine and is good for everyday drinking.

Overall, Prosecco, Spumante and Frizzante differ primarily in their carbonation levels, origins and distinctive flavor profiles, but all offer a variety of options for Italian sparkling wine lovers.

RECOMMENDED CONSUMPTION OF PROSECCO AND SPUMANTE

DRINKING TEMPERATURE

In order to enjoy the sparkling wine in its full glory, it is crucial to observe the correct drinking temperature. This is between 6 and 8 degrees Celsius, as the taste only develops optimally at this temperature.

In the event that the visitor arrives unexpectedly early, there is the option of placing the bottle of Prosecco in an ice bath for quicker enjoyment.

POURING THE GLASS CORRECTLY

To prevent the carbon dioxide bubbles from escaping as soon as you pour the glass of Prosecco, it is advisable to hold the glass slightly at an angle.

STORAGE OF SPARKLING WINES

Storing sparkling wines requires special attention to maintain their quality.

• Storage conditions: Sparkling wines should be stored in a cool, dark and stable place to protect them from light, heat and temperature fluctuations. Storage at constant temperatures between 10 and 15 degrees Celsius is ideal.
• Storage position: Bottles should be stored in a horizontal position to ensure that the cork remains moist and prevents air from entering. This prevents oxidation and maintains the freshness of the wine.
• Humidity: The humidity should be moderate to prevent the corks from drying out. A relative humidity of around 70-80% is ideal.
• Stability: The storage environment should be quiet and vibration-free to avoid the bottles being moved during storage and the wine coming into contact with the air.

Why is this storage important?

Correct storage ensures that the sparkling wine retains its quality, aromas and characteristic carbonation. Light, heat and air can negatively affect wine by causing it to oxidize and develop unwanted aromas.

Storing in a horizontal position with a damp cork also prevents the cork from drying out, reducing the risk of leaks or cork damage.

Overall, appropriate storage helps the sparkling wine retain its freshness, bubbles and flavor over a longer period of time.

CARBONIC ACID COMPARISON OF CHAMPAGNE & ​​PROSECCO

The comparison of carbonation between Champagne and Prosecco refers to the quantity and quality of carbonation in both drinks. Champagne generally has a higher carbon dioxide saturation than Prosecco.

This results from the different manufacturing processes of the two drinks. Champagne is produced using bottle fermentation, where carbon dioxide is created and trapped in the bottle during the second fermentation. This creates finer and longer-lasting bubbles in the champagne.

In contrast, Prosecco is usually fermented in tanks, resulting in coarser and less persistent bubbles. The carbon dioxide in champagne can therefore be considered to be of higher quality and more complex to produce than Prosecco.

Weinschmeckeria Prosecco cocktail recipe

To truly understand knowledge, you have to apply it practically. Therefore, here is a delicious Prosecco recipe to try out.

Sparkling Wine is not only intended for pure drinking, but also offers refreshing and sparkling alternatives.

TRY A LIMONCELLO SPARKLE

INGREDIENTS:

• Limoncello
• Frizzante Bianco from “Ca del Teo”
• fresh raspberries

PREPARATION:

Making a Limoncello Sparkle begins by adding 30ml of ice-cold limoncello to a champagne glass, champagne glass or any other glass. The glass is then filled with Frizzante Bianco.

Finally, a few fresh raspberries are carefully added to the glass. It should be noted that the limoncello should be well chilled to preserve its refreshing taste. As soon as all the ingredients are in the glass, the Limoncello Sparkle is ready and can be served immediately.

This refreshing drink is perfect for social occasions or as a refreshing aperitif.

Differences between sparkling wine, prosecco and frizzante

SPARKLING WINE:

A sparkling wine is a wine that contains carbon dioxide during production, which rises as bubbles or pearls in the glass when drinking. This effect is created either by a second fermentation in the bottle or by the addition of carbon dioxide during production. Well-known examples of sparkling wines are champagne, sparkling wine, prosecco and cava.

The excess pressure in a sparkling wine varies depending on the production process and maturation. In the traditional method of bottle fermentation, used for Champagne and many high quality sparkling wines, the excess pressure in the bottle is usually around 5-6 bar. For other methods, such as tank fermentation, the overpressure can be lower. The exact level of overpressure is crucial for the quality and fine bubble formation of the sparkling wine.

PEARL WINE:

A sparkling wine is a wine with a light, sparkling effect caused by carbon dioxide. In contrast to sparkling wines such as sparkling wine or champagne, which have a higher concentration of carbon dioxide and therefore a stronger bubble, semi-sparkling wine has a finer bubble. The carbon dioxide in sparkling wine is created either by a second fermentation in the bottle or by the addition of carbon dioxide during production.

The overpressure in semi-sparkling wines varies depending on the production process and style of the wine. In general, the pressure in semi-sparkling wines is between 1 and 2.5 bar. However, this information is only a guideline as the exact pressure depends on various factors such as the grape variety, fermentation method and storage. A sparkling wine with an overpressure of around 1 to 1.5 bar is considered slightly sparkling, while an overpressure of 2 to 2.5 bar produces a stronger tingling effect.

PROSECCO:

Prosecco is a popular Italian sparkling wine made from the Prosecco grape. It is mainly produced in the Veneto and Friuli-Venezia Giulia regions of northern Italy. Prosecco can be made both as a still wine (Frizzante) and as a sparkling wine (Spumante). The taste varies from dry to semi-dry and can have different aromas depending on the production process and grape variety, including citrus, apple, pear and floral.

The pressure in a Prosecco bottle is usually between 3 and 4 bar, which corresponds to the pressure of around 3 to 4 atmospheres. This pressure is created during the fermentation process, where carbon dioxide is trapped in the bottle to make the wine fizz. Too high a pressure can lead to problems such as bottle bursting, while too low a pressure can result in a flat or undesirable taste experience.

FRIZZANTE:

Frizzante is a slightly sparkling wine that is often associated with Prosecco or other sparkling wines. Unlike a fully sparkling or "spumante" wine, Frizzante has a less intense fizz, meaning it is less carbonated and has less fizz. The name "Frizzante" comes from Italian and means "slightly tingling" or "sparkling".

The excess pressure in a Frizzante wine is usually between 1 and 2.5 bar (1.0 - 2.5 atmospheres). In comparison, fully sparkling wines such as Champagne or sparkling wine have a higher overpressure of around 5-6 bar. The lower pressure in Frizzante contributes to its milder fizz, making it a refreshing drink that is less fizzy than sparkling wine or champagne, but still offers a pleasant bubble.

Which flavor actually has the highest residual sugar?

The table shows which flavors may not be compatible with your diet plan.

flavor	residual sugar
Naturherb/Brut Nature	up to 3 g/l
Extra Herb/Extra Brut/Extra Bruto	up to 6 g/l
Herb/ Brut/ Bruto	up to 15 g/l
Extra dry/Extra Dry/Extra Seco	12 – 20 g/l
Dry/Sec/Secco/Dry	17 – 35 g/l
Semi-dry/ Demi-Sec/ Abbogato/ Medium Dry	32 – 50 g/l
Mild/Sweet/Doux/Dolce/Sweet	over 50 g/l