Sparkling wines: how are Champagne, Prosecco and Cava made?

Discover the secrets behind Champagne, Prosecco and Cava, three sparkling wines emblematic of world oenology.

Sparkling wines occupy an important place in oenology. Champagne, Prosecco and Cava are among the most popular. Each of these wines has a unique history and a specific production method. Understanding how Champagne, Prosecco and Cava are made is the key to fully appreciating these beverages. In Champagne cellars, a traditional method is used to create fine, persistent bubbles. In Italy, Prosecco is made using a different technique, emphasizing freshness and fruity aromas. Cava, a Spanish sparkling wine, combines tradition and modernity in its production. This article explores the processes that give rise to these wines, highlighting their distinctive features. Whether you’re a wine lover or simply curious, delving into the world of these beverages can enrich your knowledge of the wine world.

Sparkling wines in oenology

Sparkling wines are wines that contain dissolved carbon dioxide, creating bubbles when served. In the field of oenology, they occupy an important place due to their specific production methods and their impact on tasting. The three main sparkling wines are Champagne in France, Prosecco in Italy and Cava in Spain. Each is produced using distinct techniques and local grape varieties. Champagne, for example, is made using the traditional method, involving a second fermentation in the bottle. Prosecco uses the Charmat method, where the second fermentation takes place in closed tanks. Cava, while also using the traditional method, is distinguished by its grape varieties such as Macabeu and Xarel.lo. Understanding these differences is essential to appreciate the unique characteristics of each sparkling wine.

About Champagne

A history of Champagne

Production region in France: Champagne is a sparkling wine produced exclusively in the Champagne region of northeastern France. The region’s cool climate and chalky soils are ideal for growing the vines used to make Champagne.
Importance of the Appellation d’Origine Contrôlée (AOC): Champagne has been protected by an Appellation d’Origine Contrôlée (AOC) since 1936. This appellation guarantees that only wines complying with strict production criteria, notably in terms of grape varieties, viticulture and vinification methods, can bear the name Champagne.

Grape varieties used

Champagne is made from three main grape varieties:

• Pinot Noir: Pinot Noir is a grape variety with black skin and white pulp. It gives Champagne structure and red fruit aromas.
• Pinot Meunier: Pinot Meunier, also with black skin and white pulp, gives the wine roundness and fruity notes. It is particularly suited to the cooler climates of certain parts of the region.
• Chardonnay: Chardonnay is a grape variety with white skin and pulp. It brings finesse, lightness and floral and mineral aromas to Champagne.

The Champagne method

Champagne is produced using the traditional method, also known as the méthode champenoise, which comprises several key stages:

• First fermentation: After harvest, the grapes are pressed to extract the juice, which undergoes alcoholic fermentation to become a dry base wine.
• Wine blending: Base wines from different grape varieties, plots or years are blended to create a cuvée. This assembly ensures a consistent aromatic profile from one year to the next.
• Second fermentation in the bottle: The cuvée is bottled with the addition of liqueur de tirage, a mixture of sugar and yeast. The bottle is hermetically sealed, and a second fermentation takes place inside, generating carbon dioxide that creates the effervescence.
• Ageing on lees: Bottles are stored horizontally in cool, dark cellars. The wine ages on its lees (dead yeast) for at least 15 months for non-vintage Champagnes and 36 months for vintage Champagnes. This process develops complex aromas, such as notes of brioche and hazelnut.
• Riddling and disgorging: After ageing, the bottles are riddled, i.e. gradually tilted to bring the deposits down to the neck. Disgorging is then carried out to eliminate these deposits, by freezing the neck of the bottle and removing the temporary cork to expel the sediment.
• Dosage and final corking: Before final corking, a liqueur d’expédition (a mixture of wine and sugar) is added to adjust the Champagne’s dosage, determining whether it will be brut, dry or demi-sec. The bottle is then corked with a cork stopper held in place by a wire, and labeled for marketing.

Prosecco

Origin and history

• The Veneto region of Italy: Prosecco is a sparkling wine from the Veneto region of northeastern Italy. The provinces of Treviso, Venice, Vicenza, Padua and Belluno are the main production areas. Veneto’s temperate climate, characterized by warm summers and mild winters, favors the cultivation of the grape variety used for this wine.
• DOC and DOCG classification: Prosecco is protected by two designations of origin: Denominazione di Origine Controllata (DOC) and Denominazione di Origine Controllata e Garantita (DOCG). The DOC classification covers a wider production area, including nine provinces between Veneto and Friuli-Venezia Giulia. DOCG is reserved for the historic areas of Conegliano Valdobbiadene and Asolo, renowned for producing top-quality wines. These designations guarantee compliance with strict standards in terms of grape varieties, yields and production methods.

Grape varieties used

• Mainly Glera: The main grape variety used to make Prosecco is Glera, a white grape native to the region. To be labeled Prosecco, the wine must contain at least 85% Glera. The remaining 15% may include local varieties such as Verdiso, Perera or Bianchetta TrevigianGlera is prized for its aromas of green apple, pear and floral notes, which give the wine its characteristic freshness.

The Charmat method

• First fermentation: After harvest, the Glera grapes are pressed to extract the must, which is then clarified. The must undergoes alcoholic fermentation in stainless steel tanks at controlled temperatures, generally between 18 and 20 degrees Celsius. This first fermentation lasts around 15 to 20 days and produces a dry base wine.
• Second fermentation in closed tanks: The special feature of Prosecco is its second fermentation, carried out according to the Charmat method, also known as the Martinotti method. The base wine is placed in pressurized stainless steel tanks called autoclaves. A liqueur de tirage, composed of sugar and yeast, is added to initiate the second fermentation. This process lasts from 30 to 80 days, at a temperature maintained between 12 and 15 degrees Celsius, allowing effervescence to develop.
• Filtration and bottling: Once the second fermentation is complete, the wine is filtered to eliminate the yeasts and stabilize the product. The Prosecco is then bottled under pressure, without prolonged aging on the lees. This method preserves the fresh, fruity aromas of GlerThe wine is generally sold quickly to maintain its liveliness and freshness.

Cava

Origin and history

• Produced in Catalonia, Spain: Cava is a sparkling wine produced mainly in Catalonia, a region in northeastern Spain. The most important production areas are located around Sant Sadurní d’Anoia, in the province of Barcelona. The region’s Mediterranean climate, characterized by warm summers and mild winters, favors the cultivation of the grape varieties used to make Cava.
• Recognition of the Cava appellation: The term Cava was officially adopted in 1972 to distinguish Spanish sparkling wines made using the traditional method. The Denominación de Origen Cava (DO Cava) appellation guarantees that the wine meets strict standards in terms of grape varieties, production methods and geographical areas. Unlike other Spanish appellations limited to a specific region, the DO Cava covers several regions, although over 95% of production comes from Catalonia.

Grape varieties used

Cava is made from indigenous grape varieties that contribute to its unique aromatic profile:

• Macabeu: Macabeu, known as Viura in some regions, is the most widely used grape variety in the production of CavIt contributes delicate floral and fruity aromas as well as good acidity.
• Parellada: Parellada is a white variety that gives Cava notes of green apple and pear, adding freshness to the wine. It is generally grown at higher altitudes to benefit from cooler temperatures.
• Xarel.lo: Xarel.lo is a grape variety native to Catalonia that adds body and high acidity to CavIt is also responsible for the wine’s longevity and contributes complex aromas of ripe fruit and mineral notes.
  In addition to these three main grape varieties, other varieties may be used in smaller proportions, such as Chardonnay or Subirat Parent for white wines, and Garnacha Tinta and Monastrell for rosé Cavas.

The traditional method

Cava is produced using the traditional method, similar to that used for Champagne, with a few local peculiarities:

• Process similar to Champagne: Production begins with an initial fermentation to obtain a base wine seWines from different grape varieties or plots can be blended to create the final cuvée. A liqueur de tirage, composed of sugar and yeast, is added before bottling. The second fermentation takes place in the bottle, generating carbon dioxide that creates the effervescence.
• Local specificities: A particularity of Cava is its minimum ageing period on lees, which is 9 months, as opposed to the 15 months required for non-vintage Champagne. For the Reserva and Gran Reserva categories, ageing periods are 15 and 30 months respectively, or longer. After ageing, the bottles undergo a riddling process to bring sediment down to the neck, followed by disgorging to remove these deposits. A liqueur d’expédition may be added to adjust the dosage of the wine, determining whether it will be Brut Nature, Brut, Sec, etc.
  Cava producers pay particular attention to viticulture and vinification methods to guarantee consistent quality. The use of local grape varieties and the adaptation of traditional methods give Cava its distinctive character.

Comparison of production methods

Similarities and differences between the three wines

Champagne, Prosecco and Cava are all sparkling wines made by double fermentation, but there are significant differences in their production methods.

Similarities

• Double fermentation: All three wines undergo a first fermentation to obtain a dry base wine, followed by a second fermentation to generate the carbon dioxide responsible for effervescence.
• Use of local grape varieties: Each wine uses grape varieties specific to its region, influencing the aromatic and taste profile of the final product.

Differences

• Secondary fermentation method:
• Champagne and Cava: Use the traditional method, where the second fermentation takes place in the bottle. This method involves prolonged aging on the lees, which develops complex aromas.
• Prosecco: Uses the Charmat method, with a second fermentation in a closed tank (autoclave). This method is faster and preserves the fresh, fruity aromas of the Glera grape variety.
• Ageing time on lees:
• Champagne: Minimum 15 months for non-vintage wines, 36 months for vintage wines.
• Cava: Minimum 9 months for standard Cavas, 15 months for Reserva, 30 months for Gran Reserva.
• Prosecco: No prolonged aging on lees; the wine is bottled quickly to preserve its freshness.
• Grape varieties used:
• Prosecco: Mainly Glera.

Impact on taste and final characteristics

• Champagne:
• Aromas: Notes of brioche, hazelnut, dried fruit due to aging on lees.
• Effervescence: Fine, persistent bubbles thanks to the traditional method.
• Taste profile: pronounced acidity, aromatic complexity, suitable for prolonged aging.
• Prosecco :
• Aromas: Notes of green apple, pear, white flowers from the Glera grape variety.
• Effervescence: Lighter, less persistent bubbles due to the Charmat method.
• Taste profile: Freshness, lightness, moderate acidity, drink young.
• Cava :
• Aromas: Notes of white-fleshed fruit, citrus, with a touch of minerality.
• Effervescence: Fine bubbles similar to Champagne, thanks to the traditional method.
• Taste profile: Balance between freshness and complexity, medium acidity, can be aged for several years.

A few examples to illustrate the differences

• A Champagne Blanc de Blancs (100% Chardonnay) offers delicate aromas of white flowers and high minerality, ideal for accompanying seafood.
• A Prosecco Superiore DOCG from the Conegliano Valdobbiadene region highlights freshness and fruity aromas, perfect for an aperitif or with light dishes like a caprese salad.
• A Cava Reserva aged on lees for 15 months presents more complex aromas, with notes of brioche and dried fruit, perfect with mature cheeses or Iberian charcuterie.
  Although these three wines share the same effervescent character, their production methods strongly influence their final characteristics. The choice of secondary fermentation method, the length of aging and the grape varieties used create distinct aromatic and taste profiles, offering interesting diversity for sparkling wine lovers.