Prosecco vs Cava vs Portuguese sparkling wine: how to choose
The main difference is how the bubbles are made. Prosecco gets its second fermentation in a large sealed tank, which keeps it light, fresh and floral. Cava has its second fermentation in the bottle, which adds bready, toasty depth. Portuguese sparkling wine, called espumante, can be made either way, so check the label.
How is Prosecco made?
The Prosecco DOC consortium says the wine is made by the Martinotti, or Charmat, method. The base wine goes through a second fermentation in large sealed tanks called autoclaves. This second fermentation lasts at least 30 days for Prosecco DOC. The main grape is Glera, and the consortium describes delicate scents of wisteria, jasmine and pear.
The consortium also says the method produces a lighter, fresher, younger wine, and that Prosecco is a ready-to-drink wine, not one meant for long ageing. Its rules allow the sweetness levels brut nature, extra brut, brut, extra dry, dry and demi-sec.
Two Prosecco DOC wines on our shelves are Pizzolato DOC Prosecco Brut and Corvezzo Prosecco DOC Brut. Both are organic and come from the Veneto region, according to their product pages.
How is Cava made?
The Cava regulatory council describes Cava as a sparkling wine made by the traditional method, with a second fermentation in the same bottle that reaches the consumer. The classic grape trio is Xarel·lo, Macabeo and Parellada, and the Penedès is considered its birthplace.
Cava is labelled by time on the lees. The council gives these minimum ageing periods: nine months for Cava de Guarda, 18 months for Reserva and 30 months for Gran Reserva. Cava de Paraje Calificado needs at least 36 months.
For Cava, try Jaume Serra Cava Brut, described with persistent bubbles, high acidity, lemon, peach and apricot, plus bread dough and wet stone. Freixenet Blanc de Blancs Brut is made from Macabeo, Xarel·lo and Parellada. Visiega Cava Brut shows green pear and Granny Smith apple.
What about Portuguese sparkling wine?
Wines of Portugal defines espumante as sparkling wine obtained by a second fermentation in the bottle, with yeast added. It can also be made by second fermentation in a closed tank. It defines bruto, the Portuguese brut, as a sparkling wine with less than 12 g/l of sugar.
So, unlike Prosecco and Cava, the method is not fixed by the name. A few examples from the shop show the range:
- Porta 6 Sparkling Brut has a fresh, fruity aroma with green apple, tropical fruit and a touch of lemon.
- Messias Método Clássico Meio-Seco is labelled classic method. Its page describes notes of bread and yeast, fresh citrus and a creamy mousse.
- Vadio Espumante Solera Bruto comes from Bairrada. Its page says the second fermentation takes place in the bottle, with a minimum of 18 months before disgorgement.
What do the labels tell you?
On Prosecco, look for the word spumante, which means fully sparkling. D.O. Cava notes that Prosecco also comes as frizzante, with fewer bubbles, and as a still tranquillo version. Prosecco DOC Rosé exists too, and the consortium says its second fermentation lasts at least 60 days.
On Cava, the ageing word matters most: Guarda, Reserva or Gran Reserva. On Portuguese espumante, look for bruto for a dry style, and for a mention of classic method if you want bottle fermentation.
How do they taste side by side?
As a rule of thumb, Prosecco tastes of fresh fruit and flowers, and the tank method keeps those aromas in front. Cava has more savoury, bready notes because of the time on the lees, and a firmer, drier feel at brut level. Portuguese sparkling wines vary from clean and fruity, like the Porta 6, to bready and creamy, like the Messias classic method.
The regulator pages give different sugar scales. Cava Brut allows up to 12 g/l, while Prosecco Brut allows up to 15 g/l. A Cava and a Prosecco both labelled brut can therefore taste a little different.
How should you choose?
Pick Prosecco when you want something light, fruity and easy as an aperitif. Pick Cava when you want more bread and depth, or something to run through a whole meal. Pick a Portuguese espumante when you want to try a producer or region, such as Bairrada, and read the label for the method.
Browse them all in our sparkling wine collection. We are based in Vila Nova de Gaia, Portugal, and we deliver to Ireland and other European countries. The delivery cost for your order appears in the cart.
Frequently asked questions
Is Cava the same as Prosecco?
No. Cava is made in Spain by the traditional method, with a second fermentation in the bottle. Prosecco is made in north-east Italy, mostly from Glera, with a second fermentation in a tank.
Is Cava drier than Prosecco?
It depends on the label. D.O. Cava lists Brut as up to 12 g/l of sugar, while Prosecco Brut is listed as up to 15 g/l. Check the sweetness word on the bottle.
Is Portuguese espumante made like Champagne?
Some are. Wines of Portugal says espumante can be made by a second fermentation in the bottle, or in a closed tank. A label that says classic method points to the bottle method.
Does Prosecco age?
The Prosecco consortium describes Prosecco as a ready-to-drink wine, designed to be enjoyed young rather than kept for long ageing.
Sources
- Consorzio Tutela Prosecco DOC: Winemaking
- Consorzio Tutela Prosecco DOC: Prosecco
- D.O. Cava: Cava ageing, the Cava production process
- D.O. Cava: Cava, Champagne and Prosecco compared
- Wines of Portugal: Glossary
- Product pages at garrafeiradailha.com for tasting notes, grapes and regions of the wines named above.
Please enjoy wine responsibly and in moderation. Our wines are sold only to people aged 18 or over. For facts about alcohol, visit drinkaware.ie.
