FOLLOW THE PROCESS
Where is sparkling wine produced?
By switching the wine/method and selecting a process number, you can check what changes at each stage.
Bottle-fermented
Examples: Franciacorta, TrentoUses wine made by fermenting grapes. Variety and sparkling method are separate pieces of information.
To retain the carbon dioxide created in the bottle in the wine.
Contact with the lees affects aroma and mouthfeel. The duration varies depending on the appellation, wine style, and producer.
The method alone does not determine the final sweetness. Check the sugar content indication separately.
Tank method
Example: Main production method of ProseccoThis diagram shows an example of secondary fermentation, as in Prosecco. Do not apply exactly the same steps to all tank-method sparkling wines.
Fermentation in a tank capable of retaining carbon dioxide. The difference from the bottle method is the fermentation vessel.
Even using the tank method, the duration of lees contact varies. The method's name alone does not tell us the period.
Trap the gas and bottle. Dry or sweet can be confirmed by sugar content labeling.
This is a schematic diagram highlighting key steps to help understand the differences. The width of each step does not represent time. Specific production procedures and usage conditions vary by designation and wine.
FIELD NOTE 01
Second fermentation in the bottle and the tank method.
With bottle fermentation in Franciacorta, the carbon dioxide produced in the bottle is captured in the wine. In the tank method mainly used for Prosecco, secondary fermentation takes place in a pressurized tank, and the wine is bottled under pressure.
The major difference between the two methods is the type of vessel used for fermentation. Since sparkling wines can be made by methods besides just these two, you cannot explain the entire category with this binary division alone.
FIELD NOTE 02
Contact with the lees and varietal aromas
The time the wine spends in contact with the lees after fermentation influences aromatic and mouthfeel changes. Even when referred to by the same term, such as 'in-bottle secondary fermentation,' the period of lees contact may differ. There are also differences in lees contact duration in tank methods.
The varieties are also different. In the case of Franciacorta, which uses Chardonnay and Pinot Nero, and Prosecco, which is centered on Glera, both the method and the grape varieties need to be considered together in comparison.
FIELD NOTE 03
Indication of method and sweetness
Information on bottle fermentation or tank method alone does not tell you the finished wine’s sugar content. ‘Brut’ or ‘Extra Dry’ are labels for sugar content and do not refer to where the fermentation took place.
On labels and producer data, you can check the variety, fermentation method, period of contact with lees, and sugar content individually. Even if two wines are made by the same method, their styles will change if these factors differ.
FIELD NOTE 04
Yeast lees are involved in bottle maturation.
After secondary fermentation, the yeast remains as lees and participates in the maturation of the wine through autolysis. The Comité Champagne explains lees aging as a process where autolysis and gradual oxidation occur concurrently. When studying bottle-fermented sparkling wines, it is important to distinguish this process from fermentation itself.
This explanation does not show the aging period for individual Franciacorta labels. In the two documents being compared, confirm the period from the second fermentation to disgorgement. If you also separate the time after disgorgement, this becomes a record for reading differences in maturation.
Basis for this section:Champagne Committee | Ageing on lees ↗
When comparing Franciacorta and Prosecco, look at the fermentation vessel as well as the grape varieties and the sugar content indicated on the label.
PAUSE & REFLECT
Check your understanding.
From the information about second fermentation in the bottle alone, can you determine if it is a dry wine?
Read the explanation ＋
Cannot determine. Bottle fermentation is information about the location of fermentation and does not indicate the residual sugar in the finished wine. Sweetness/dryness should be checked via labeling or specification.
Write in your own words
Write what you have learned, your reasoning, and what you still need to confirm.
Maximum 5,000 characters. This is stored within this browser. Press "Save" to record your note. Saving a blank will delete this note.
View saved notes →Courses related to this question
How to interpret maturation periods →
Nerello Mascalese: Etna reds and white sparkling made from black grapes →
Cortese: the geography of Gavi and white wine styles →
Sources and reference materials
These are the reference materials for the main text. For details of production regulations, consult the current documents. For individual wine specifications, refer to materials for the relevant vintage.
- Franciacorta Consortium | Wine & Winemaking ↗
- Protection Association｜Conegliano Valdobbiadene ↗
- Champagne Committee | Ageing on lees ↗