Sparkling wine and prosecco, what’s the difference?

When we think of celebrations, sparkling wine immediately comes to mind. Toasts and well wishes just wouldn’t be the same without a touch of effervescence—especially during the Christmas season and New Year’s Eve.
In this context, people often talk about spumante and prosecco, but far too frequently these two terms are used interchangeably, as if they were the same thing. They are not.

So let’s clear things up. Spumante is a category of wine—wines that foam or froth when opened, hence the name.Prosecco, on the other hand, is a type of wine produced in a specific region of Italy, namely Veneto and Friuli Venezia Giulia. It is a DOC (Denominazione di Origine Controllata, or Controlled Designation of Origin) or DOCG (Denominazione di Origine Controllata e Garantita, or Guaranteed Controlled Designation of Origin) wine, such as Sant'Orsola Prosecco Millesimato DOC or Montello-Colli Asolani Prosecco.

These two wines can share some features (Prosecco, for example, can be a spumante), but the terms are not always interchangeable. To fully understand the similarities and differences between spumante and prosecco, we need to dive into the details of how they are made.
In this article, we’ll explain everything about spumante and prosecco, including how they differ from champagne—and even how to reseal a bottle of spumante without losing its fizz.

What is Spumante and how is it made?

Spumante is a sparkling wine that foams when opened. It is made through a two-step fermentation process. The first fermentation gives the wine its alcohol content. The wine is then subjected to a second fermentation, known as spumantizzazione, which gives it its effervescence and transforms it into spumante.

This second fermentation is achieved by adding sugars and selected yeasts and can be done using two different methods: the Martinotti-Charmat Method or the Champenoise Method.

• The Martinotti-Charmat Method involves fermenting the wine in stainless steel tanks. This process can take anywhere from 30 days to 6 months and produces lighter, fruitier sparkling wines compared to those made with the Champenoise method. The name comes from its creator, Federico Martinotti, and the man who patented the equipment, Eugéne Charmat.

• The Champenoise Method is more complex and much longer—it can take several years. This is the traditional method used to make Champagne, and in Italian, it's called Metodo Classico.

  1. The wine undergoes fermentation inside the bottle while lying horizontally, usually for 24 to 36 months.

  2. Then comes the remuage stage: the bottle is gradually tilted downward so that the sediment collects near the cork.

  3. The neck of the bottle is then frozen and the bottle is opened (dégorgement), allowing the pressure to expel the sediment plug.

  4. Finally, the wine is topped off with a liqueur d’expédition—a mixture of sugar and wine—and re-corked.

This lengthy process is the main reason Champagne tends to be more expensive.

What is Prosecco?

Prosecco is a type of wine, much like Primitivo,Falanghina, or Negroamaro. It’s a DOC or DOCG wine produced exclusively in certain regions of Italy—specifically in parts of Veneto and Friuli Venezia Giulia.

Prosecco can come in three styles:

• Spumante (fully sparkling)

• Frizzante (lightly sparkling)

• Still (non-sparkling)

Prosecco spumante is always made using the Martinotti-Charmat method.

What is Champagne?

Champagne is a spumante made exclusively in the Champagne region in northeastern France. As such, it’s a DOC wine—called AOC in French (Appellation d'Origine Contrôlée).

Similarities in Flavor and Sweetness Levels

Spumante and prosecco can share similar sweetness profiles. You’ve probably seen terms like brut, extra brut, dry, or demi-sec on bottles. These refer to the residual sugar content in the wine. Here’s a breakdown of the seven sweetness categories:

• Brut Nature: less than 3 g/L of sugar

• Extra Brut: 3–6 g/L

• Brut: 7–12 g/L

• Extra Dry: 13–20 g/L

• Dry or Sec: 18–35 g/L

• Demi-Sec or Abboccato: 33–50 g/L

• Doux or Dolce: more than 50 g/L

The Grapes

Another major difference between prosecco and spumante lies in the grapes used.
Spumante can be made from a variety of grapes including Pinot, Chardonnay, Verdicchio, Riesling, and others.
Prosecco, however, must be made exclusively from the Glera grape.

How to Store Spumante

Effervescence is the key characteristic of spumante. So how do you keep it fizzy for days after opening?

The best way is to use a hermetic stopper—one that clamps onto the neck of the bottle and can withstand the pressure from the carbon dioxide.

If you don’t have one, a home remedy can help: place a piece of plastic wrap over the bottle opening, make sure it’s tight, and secure it with an elastic band.