SPUMANTE OR FRIZZANTE?
Most of us don’t even know the difference between spumante and frizzante. But it's actually not so difficult at all: Spumante refers to high-quality sparkling wine and frizzante stands for semi-sparkling wine.
More precisely, this means: Frizzante is simply less sparkling and, at 20°C, has a maximum bottle pressure of 1 to 2.5 bar. However, a much nicer detail and, above all, one that is immediately obvious is the cord that is typically found over the cork of a semi-sparkling wine – also called a “spago”.
It was the Prosecco wine cellar, Mionetto, that introduced this hand-bound eye-catcher in 1961. For practical reasons, however: this is supposed to prevent the cork being released from the bottle during the natural fermentation process. Up until now, these cords were hand-bound by seven employees at Mionetto. An inconceivable 400 bottles per hour. Per head!
At 20°C, the Spumante has a higher level of carbonic acid pressure, from at least 3.5 to a maximum of 5 bar, and it therefore has a perlage on a par with German Sekt – meaning it foams and bubbles more intensively than frizzante.
Whether frizzante or spumante – both get their perlage, i.e. the tingling sensation, due to the secondary fermentation process. At the same time, the duration is key: Frizzante goes through the fermentation cycle for roughly one month, whereas spumante does so for around a month and a half. At the Mionetto premises in Valdobbiadene, the carbonic acid is never added artificially in the process, rather it is formed exclusively during the traditional secondary fermentation process. Here’s to tradition!