Franciacorta and Prosecco, what differentiates them?

Franciacorta and Prosecco are among the most famous wines produced in our territory, what differentiates them? Although both are classified as sparkling wines, there are some distinct differences between the two. The difference between the two types of sparkling wines lies in the different fermentation methods adopted, one of which occurs directly in the bottle.

Prosecco, whose grapes come from native vines of the north-eastern area of ​​Italy, is produced through a second natural fermentation called Martinotti or charmat. This lasts no less than 30 days and takes place in large stainless steel tanks called pressure-tight autoclaves; it is in this phase that Prosecco acquires its famous bubbles. Furthermore, by bringing the temperatures of the tanks below zero, fermentation can be blocked in order to ensure a sugar residue that gives pleasantness and harmony to the sparkling wine.

This process is faster and less expensive than the classic methodology used for Franciacorta. Franciacorta uses four different grapes from the Franciacorta region: Chardonnay, Pinot Noir, Pinot Blanc (allowed up to a maximum of 50%) and Erbamat, the latter recently introduced and present in very small quantities.

The classic or champenoise method, which takes its name from the French region of Champagne, is a process for producing sparkling wine and consists of inducing the second fermentation in the bottle, thanks to the addition of sugars and selected yeasts.

As the fermentation time in the bottle increases, which can take from a year to a year and a half up to ten years or even more, greater intensity and perlage will be achieved.

At IP we are committed to the study and research of wine cellars to obtain the correct serving temperature for all types of sparkling wines.

The IP wine cellars are the result of a well-tested artisanal process. They are ideal for ensuring the right temperatures for your favorite labels at home and in restaurants.