Franciacorta or Prosecco?
We know what you’re thinking. Is this even a question? I mean, who cares as long as there’s bubbles in it! But just for the sake of it, and so you can make your friends think you’re a master in sparkling wine, here are the 4 key differences between the two:
The key difference between a Franciacorta and a Prosecco is the secondary fermentation process. Franciacorta uses the traditional method also known as the Champenoise method (Yep! Same method that is used in Champagne production). During this method, the CO2 that’s created is trapped into the wine instead of escaping as it does in the fermentation that occurs in a tank.
Prosecco on the other hand, uses the Charmat/martinotti method for the secondary fermentation. That means the wine is transferred from its first fermentation vat to a large sealed tank for the secondary fermentation. This is considered to be a much more efficient way, and allows the Prosecco producers to sell the bubbly cheaper.
In terms of flavour, the Franciacorta has a drier, more yeasty and less fruity character. It is creamier, richer and more complex compared to Prosecco which is fruitier and fresher.
Franciacorta is more expensive than Prosecco. This is mainly due to its secondary fermentation process which takes longer, as we’ve explained above. Prosecco is considered to be a great value for money and it’s favoured by Millennials.
Franciacorta wine uses mainly chardonnay, pinot noir and pinot blanc grapes (again, same as Champagne). On the other hand, Prosecco uses the Glera grapes, which are high in acidity, that have been grown in the Veneto and Friuli regions.
Apart from their differences, they also have some things in common! Well, they’re both Italian and they’re both Sparklers of course!
So, which would you choose?