<ul fr-original-style="padding-inline-start: 20px;" style="padding-inline-start: 20px; margin-top: 0px; margin-bottom: 1em; list-style-position: inside; box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">Champagne is French, Prosecco is Italian.</li><li fr-original-style="" style="box-sizing: border-box;">Champagne is from Champagne region; Prosecco is from Veneto region.</li><li fr-original-style="" style="box-sizing: border-box;">Champagne is made from "<strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Chardonnay, Pinot Noir</strong> and <strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Pinot Meunier"</strong> grapes; Prosecco is made from<strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">&nbsp;"</strong><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Glera"</strong> grapes.</li><li fr-original-style="" style="box-sizing: border-box;">Champagne is made with the traditional method; Prosecco is made with the tank method.</li><li fr-original-style="" style="box-sizing: border-box;">Champagne's aroma profile has almonds and toasty notes; Prosecco's aroma profile has fresh fruits and flowers.</li></ul><p fr-original-style="" style="margin-top: 0px; margin-bottom: 1em; box-sizing: border-box;"><img src="https://images.aposto.com/2022/5/5/1654872331693.png" style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px; border-style: none; position: relative; cursor: pointer; padding: 0px 1px; box-sizing: border-box;" width="550" ratio="1.81" fr-original-style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px;" fr-original-class="fr-draggable"></p><p fr-original-style="" style="margin-top: 0px; margin-bottom: 1em; box-sizing: border-box;"><br fr-original-style="" style="box-sizing: border-box;"></p><h2 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Production</strong></h2><h3 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Tank Method</strong></h3><p fr-original-style="" style="margin-top: 0px; margin-bottom: 1em; box-sizing: border-box;">Tank method is often less appreciated compared to the traditional method <em fr-original-style="" style="box-sizing: border-box;">(a.k.a. méthode champenoise, méthode traditionnelle)</em>, but we respect it- a lot. I described the traditional method last week in my article <strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">"A bubbly week"</strong>, link <a fr-original-style="" href="https://apos.to/i/bol-kopuklu-hafta" rel="noopener noreferrer" style="color: rgb(9, 9, 9); text-decoration: none; background-color: transparent; outline: none; cursor: pointer; transition: color 0.3s ease 0s; touch-action: manipulation; user-select: auto; box-sizing: border-box;" target="_blank"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">here</strong></a>. If you take a look, you can understand this method in detail. The tank method takes less time, less labor and cost compared to the traditional method. Hence more capacity, more bottles, more sales. And why is that?</p><ul fr-original-style="padding-inline-start: 20px;" style="padding-inline-start: 20px; margin-top: 0px; margin-bottom: 1em; list-style-position: inside; box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">No aging on the lees after the second fermentation. (Champagne is aged on the lees for 15 months to develop texture in the wine.)</li><li fr-original-style="" style="box-sizing: border-box;">No "riddling".&nbsp;</li><li fr-original-style="" style="box-sizing: border-box;">No screw caps, no disgorging.</li></ul><p fr-original-style="" style="margin-top: 0px; margin-bottom: 1em; box-sizing: border-box;"><img src="https://images.aposto.com/2022/5/5/1654872499875.png" style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px; border-style: none; position: relative; cursor: pointer; padding: 0px 1px; box-sizing: border-box;" width="550" ratio="2.71" fr-original-style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px;" fr-original-class="fr-draggable"></p><p fr-original-style="" style="margin-top: 0px; margin-bottom: 1em; box-sizing: border-box;">If you're thinking <em fr-original-style="" style="box-sizing: border-box;">"Riddling and a screw cap!? What are those?"</em>, let's take you <a fr-original-style="" href="https://apos.to/s/61dcaabb00069000070d8f8b?" rel="noopener noreferrer" style="color: rgb(9, 9, 9); text-decoration: none; background-color: transparent; outline: none; cursor: pointer; transition: color 0.3s ease 0s; touch-action: manipulation; user-select: auto; box-sizing: border-box;" target="_blank"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">here</strong></a>. All of these steps take time, labor and cost. Without these, you can produce and sell faster. Now, let's look at the tank method step by step.</p><h3 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Step 1: Base Wine</strong></h3><p fr-original-style="" style="margin-top: 0px; margin-bottom: 1em; box-sizing: border-box;">Base wine is made.</p><h3 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Step 2: Second Fermentation</strong></h3><p fr-original-style="" style="margin-top: 0px; margin-bottom: 1em; box-sizing: border-box;">Sugar and yeast are added to the base wine in the tank. In the traditional method, the base wine is bottled and the second fermentation takes place in the bottle. Compared to traditional method; in tank method there are no bottles; there are tanks. So you do not have the second fermentation in each and every bottle; but totally in a tank. And this tank is a high pressure tank. Since this is a sparkling wine, we need bubbles. Bubbles in a sparkling wine mean carbon dioxide. We don't let go of the carbon dioxide from the fermentation, we keep it in the tank. Without pressure it will fly away. So this is the reason why are looking for a high pressure tank.</p><h3 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Step 3: Lees-less Farewell</strong></h3><p fr-original-style="" style="margin-top: 0px; margin-bottom: 1em; box-sizing: border-box;">Now, the second fermentation is over. Yeast practically ate the sugar. And yeast dies in a process called autolysis. And those dead yeast cells which are autolytic yeast particles are called lees.&nbsp;</p><p fr-original-style="" style="margin-top: 0px; margin-bottom: 1em; box-sizing: border-box;">Depending on the style of sparkling wine you want to make, the wine can be aged on their lees, or you can get rid of them. In tank method, this is not commonly applied. This period gives specific aromas to the wine; like butter, brioche, toasted bread, cookies. This profile is not desired in tank method, so aging on the lees is (mostly) avoided. Here, more fruit forward aroma profile is preferred. Therefore, there is usually no contact with lees. Yeast cells are is removed by filtration.</p><h3 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Step 4: Bottling</strong></h3><p fr-original-style="" style="margin-top: 0px; margin-bottom: 1em; box-sizing: border-box;">Wine is filled into the bottles with the help of pressure and carbon dioxide; and ready!</p><p fr-original-style="" style="margin-top: 0px; margin-bottom: 1em; box-sizing: border-box;"><img src="https://images.aposto.com/2022/5/5/1654872719349.png" style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px; border-style: none; position: relative; cursor: pointer; padding: 0px 1px; box-sizing: border-box;" width="550" ratio="1.81" fr-original-style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px;" fr-original-class="fr-draggable"></p><p fr-original-style="" style="margin-top: 0px; margin-bottom: 1em; box-sizing: border-box;"><br fr-original-style="" style="box-sizing: border-box;"></p><h2 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Aromatic Differences</strong></h2><h3 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Fruits or cookies?</strong></h3><p fr-original-style="" style="margin-top: 0px; margin-bottom: 1em; box-sizing: border-box;">There are 2 main reasons why prosecco and champagne have different aroma profile:</p><ul fr-original-style="padding-inline-start: 20px;" style="padding-inline-start: 20px; margin-top: 0px; margin-bottom: 1em; list-style-position: inside; box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">Production process</li><li fr-original-style="" style="box-sizing: border-box;">Grapes</li></ul><p fr-original-style="" style="margin-top: 0px; margin-bottom: 1em; box-sizing: border-box;">There are aromatic differences between Prosecco and Champagne precisely because of the autolytic yeast particles/lees in the production process- as shared above. Champagne and sparkling wines produced with the traditional method have aromas like <strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">toasted bread</strong> and <strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">cookies</strong> due to the yeast autolysis. And this aromatic profile is actually the most distinctive sensorial experience in aroma profile. Let's say you are blind tasting; that is, you taste without knowing what you are tasting. If you get notes of toast, cookies, brioche on the nose, you might immediately link this profile to the yeast autolysis/lees aging and think that this might be a sparkling wine produced in the traditional way. In Prosecco, on the other hand, the primary aromas of the base wine - fruits and flowers - are at the forefront.</p><p fr-original-style="" style="margin-top: 0px; margin-bottom: 1em; box-sizing: border-box;">As for the grapes used, Champagne is made from "<strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Chardonnay, Pinot Noir</strong> and <strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Pinot Meunier</strong>", while Prosecco is made from "<strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Glera</strong>". The difference in the aromatics of the grapes also differentiates Prosecco and Champagne in terms of sensory experience.</p>

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