Where does the secondary fermentation for Prosecco almost exclusively occur?
Answer
In vast, pressurized stainless steel tanks
Prosecco production relies overwhelmingly on the Charmat method, also known as the tank method, which contrasts sharply with the traditional method used for Champagne. Under the Charmat system, the crucial secondary fermentation that creates the fizz happens collectively within large, pressurized stainless steel tanks rather than in each separate bottle. This approach is much faster and less labor-intensive, allowing producers to rapidly achieve the desired level of effervescence before the wine is filtered and bottled. This efficiency contributes to Prosecco's typically lower price point and its immediate, fruit-forward flavor profile.
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