Do you prefer Prosecco or Franciacorta? In order to make the right choice, let's see the main differences.
What is ProseccoProsecco is made with the "Metodo Martinotti" - or Charmat method - where the wine is mixed in a stainless steel pressure tank, together with yeast and sugar. When the sugar is converted into alcohol and carbon dioxide, the yeast is filtered, and the wine is bottled. This is a cheaper method that leads to lower prices for the final bottle.
The result is a floral scent of jasmine, white roses, aromatic herbs, fresh fruit, pear, apple, apricot, and a savory fresh flavor. It is easier to taste and combine with aperitif and appetizers, to prefer if you like a floral and fruity flavor.
Prosecco is made in the Veneto region, mainly with the Glera grapes.
What is FranciacortaFranciacorta is made with the "Metodo Classico" - also known as traditional method - that requires a more complex and expensive procedure. Using the traditional method, there are two fermentations in a row: the wine is fermented once on the barrel and then undergoes a second fermentation in the bottle after the addition of yeast, nutrients for the yeast, and sugar. The second fermentation results in a natural sparkling wine.
The first difference you can see is a thin and persistent bubble: its perlage is so refined that you will notice a slow bubble upward. The scent is that of yeast and dry pastry, jams, dried flowers, citrus notes and dried fruit. It is good to drink while eating fish, white meats, refined salami, risotto.
Franciacorta is made in the Lombardy region, more precisely in a geographical area called Franciacorta (as it is for Champagne, Franciacorta is both a wine and the land where it is made) with Chardonnay or Pinot Noir grapes.
According to someone, Franciacorta is even more prestigious than Champagne.
What is better, Prosecco or Franciacorta?It is, of course, difficult to make a choice, as they are very different wines not only from nose and mouth but also to table use. A Prosecco can be combined with starters and seafood crudités.
And, of course, it's a matter of taste: just give both a chance and make your choice.
Why Marinoni and FranciacortaMarinoni's workshop and headquarters are based in Cellatica, one of the few Franciacorta villages where the wine is produced. We are surrounded by Franciacorta vineyards, the air and the culture we breathe and eat are those of the traditional method. As well, we take care of a complex handmade process, using our traditional method for crafting pewter.
That's why there is more affinity between Marinoni and Franciacorta, even though we also like Prosecco. It depends on the occasion!