Franciacorta and prosecco are both sparkling wines, that is produced through the process of sparkling wine, which differ however in smell and taste, reflecting those that are different types of grapes and different production methods. In fact, the difference between Franciacorta and Prosecco must be sought in the production area and in the sparkling process. Let’s see the peculiarities of the two sparkling wines and how they match on the table.
Franciacorta and prosecco: characteristics
Superior prosecco DOCG (Denomination of Controlled and Guaranteed Origin) is produced only in Veneto and Friuli Venezia Giulia, in the area between Conegliano and Valdobbiadene, from particular grape varieties, such as Glera, and for the sparkling wine the Charmat or Martinotti method is used which provides for refermentation in an autoclave, ie in a large closed vessel.
On the nose, prosecco tastes of wild flowers and aromatic herbs, referring to essences of jasmine and white roses with veins of fresh fruit (pear, apple, apricot, cedar). Savory and fresh on the palate, it goes well with appetizers, especially raw fish, fresh cheeses but also eggs.
The Franciacorta DOCG instead is a sparkling wine produced with the classic method (the wine is refermented in the bottle for small and persistent bubbles) and with grapes that are found exclusively in the Franciacorta region, in the border area between the provinces of Brescia and Verona.
Franciacorta is produced with Chardonnay and / or Pinot Nero or Bianco grapes (but the use of the latter is allowed up to a maximum of 50%). At the nose the franciacorta tastes like jam, yeast, biscuit, fruit and dry pastry fragrances, with citrus and spicy notes.
The taste of franciacorta is rich and pleasantly fresh, with less fruity and floral fragrances but more refined and “elegant” than prosecco. The franciacorta goes very well with white meats, fish but also with the most refined meats and fairly elaborate risotto first courses, especially if based on vegetables.
Among franciacorta and prosecco, taste and smell aside, the difference is also in the perlage, or in the bubbles: more subtle and “lasting” those of the first, with the characteristic slow ascent upwards, less small and faster projected towards the high those of the second.