SPARKLING AND SEMI-SPARKLING WINES

The differences between sparkling wine and sparkling wine are mainly in the carbon dioxide content, the pressure, the production method and the legal regulations.

Sparkling wines, often called Secco, are characterized by their lightness, freshness and uncomplicatedness.
Your bottle pressure is between 1 and 2.5 bar, which leads to a finer and subtle perlage. Carbonation can be added naturally (through fermentation) or artificially.
As long as the pressure remains below 3 bar, sparkling wine is not considered sparkling wine and is exempt from sparkling wine tax - which is why it is often referred to as "sparkling wine with added carbon dioxide".

Sparkling wines such as Prosecco Spumante, sparkling wine, cava or champagne, on the other hand, are produced exclusively through a second fermentation.
This can be done either in the bottle (classic method) or in the tank (Charmat method, like Italian Prosecco).

This creates a pressure of at least 3 bar, often even up to 6 bar. This creates the long-lasting, fine perlage and the creamy texture in the glass.
Sparkling wines are subject to taxation and may only be described as such if the carbon dioxide comes exclusively from fermentation.

Sparkling wine is the light, summery companion: sparkling, inviting and charming.
A sparkling wine, on the other hand, represents depth, style and the Italian culture of enjoyment. It is ideal for celebrations and special moments.

Only sparkling wines from the northern Italian regions of Veneto and Friuli-Venezia Giulia are allowed to bear the protected name “Prosecco”. These areas include three recognized quality levels, which say a lot about the origin and level.
The Prosecco DOC, which comes from a larger growing area such as that around Treviso or Trieste, offers a solid basic quality. However, wines that come from a region in the Veneto that is subject to stricter quality standards and are more limited are awarded the Prosecco DOCG designation.

The highlight is the Conegliano Valdobbiadene Prosecco Superiore DOCG from the charming hilly landscape between Conegliano and Valdobbiadene and the Asolo Prosecco Superiore DOCG, both of which are known for their top quality and finesse.

A little note: If you see the abbreviation DOCG on the label, you are usually looking at a particularly fine Prosecco - elegant, fresh and perfectly balanced.

A high-quality Prosecco is made almost exclusively from the Glera grape, which is valued for its lively freshness and delicate citrus notes. Other varieties such as Verdiso or Perera can make up up to 15 percent, but top products usually only use Glera. A vintage Prosecco labeled as “Millesimato” is considered particularly noble. It comes from a single, selected vintage and reflects its character in a particularly fine way.

In terms of style, a basic distinction is made between frizzante and spumante. Frizzante, also known as sparkling wine, is characterized by a slightly sparkling and gentle mouthfeel. With a pressure of around 1 to 2.5 bar, it is considered uncomplicated and refreshing. Spumante, the traditional sparkling wine, has a fuller, finer and more intense taste, a pressure of over 3 bar and a longer lifespan. It has a longer lifespan and represents the highest quality with fine, persistent perlage and elegant texture.

A first-class Prosecco impresses with its aroma: ripe pear, fresh apple, white flowers, citrus fruits and a hint of honey unfold elegantly in the glass. In the mouth it presents itself as dry to extra dry with fine pearls and a balanced taste - always clear and genuine, never unnatural. Inferior qualities can be recognized by coarse, quickly disappearing bubbles or sweet, candy-like notes.

If you are looking for a high-quality Prosecco, you should pay attention to certain information on the label: DOCG or Superiore, the designation “Spumante” instead of “Frizzante”, the indication “Millesimato” for vintage wines and the origin from Valdobbiadene or Conegliano. The degree of dryness also provides information about the style: “Brut” stands for elegance and freshness, “Extra Dry” for harmonious fruit and “Dry” for a slightly sweeter, uncomplicated version.

The correct serving temperature is crucial for the freshness, aroma and quality of the perlage. The sparkling character of sparkling wines such as Secco or Frizzante comes into its own at a temperature of 6 to 8 °C.

In this temperature range they appear light, fresh and sparkling, with the carbon dioxide being harmoniously integrated. Sparkling wine, Prosecco Spumante, Cava and Champagne are examples of sparkling wines that develop their full potential at temperatures between 7 and 9 °C. At this point, the fine aromas, the elegant structure and the characteristic, long-lasting perlage come into their own.
If the temperature is too low, the wine will appear neutral and closed. However, if it is too high, it loses its freshness and appears alcoholic. To bring the bottle to the ideal drinking temperature without overcooling, it should be chilled in an ice bucket filled with water and ice for about 20 minutes.

The choice of glass is just as important as it affects how the scent and perlage develop. A simple sparkling or sparkling wine is particularly effective in a classic champagne flute with a narrow, tall bowl, as it preserves the carbon dioxide and provides a lively tingle. High-quality sparkling wines such as Prosecco Superiore or Champagne, on the other hand, should be served in a tulip-shaped glass or an elegant white wine glass.

These glasses offer more space for the aromas and allow the fine bubbles to visibly rise. Although the flat, traditional coupe is a real eye-catcher, the carbon dioxide escapes particularly quickly here. This is why the following applies to premium sparkling wines: A glass with a narrow opening and a bulbous middle perfectly combines elegance, intensity and balance.

Opening the bottle should also be celebrated with calm and style. It is best to open well-chilled sparkling wine, as cold wine is less likely to foam over. Always keep your thumb on the cork as you carefully remove the capsule and wire basket (the so-called agrafe). Hold the bottle at a slight angle, at about a 45 degree angle, and turn the bottle slowly and in a controlled manner, not the cork. The goal is a gentle and elegant “pfff” instead of a loud “pop.”

This means that more carbon dioxide is retained and the moment appears cultivated. Sparkling wines with screw or cord closures should be opened carefully - never shake!

To preserve the carbonation, the glass should be held slightly tilted when pouring and the pouring should be done slowly. Only fill the glass to the widest part so that the bouquet can develop optimally. High-quality sparkling wines should be poured in two steps so that the foam can calm down for a short time. Please do not swirl the glass as this would destroy the fine bubbles.

Finally, a few bonus tips: Allow enough time for cooling - ideally one to two hours in the fridge or around 20 minutes in an ice water bath. Please avoid freezing as sparkling wines can quickly burst in the freezer. With several variations on offer, the golden rule applies: from dry to sweet and from light to strong. This means that each bottle develops its own character, and the tingling experience lasts until the last glass.