Myth debunked: Why "Prosecco on tap" is a lie
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Hardly anyone knows this difference – and that's precisely why many restaurants deliberately exploit it:
The alleged "Prosecco on tap" is in reality not Prosecco , but Frizzante or any kind of sparkling wine.
The term "Prosecco" is often misused here purely for sales strategy.
But why is that? And what makes real Prosecco so different?
What Prosecco really is
Prosecco is neither a buzzword nor simply a flavor.
It is a strictly protected designation of origin from Veneto and Friuli, obtained from the traditional Glera grape and is subject to a strict control system in Italy.
Every bottle of Prosecco represents a binding promise of quality. To ensure this promise is kept, clear rules apply:
- Original bottle instead of cask stock: Prosecco may only be sold in its original bottle.
- Anchoring in the region of origin: Only sparkling wine from the legally defined zones may be called "Prosecco".
- Complete traceability: Each bottle bears a control number.
This results in a product that stands worldwide for freshness, elegance and authentic Italian craftsmanship.
Why Frizzante from the barrel is not Prosecco
Many guests believe that "Prosecco on tap" is simply a convenient option.
In reality, this is not permitted by law .
When sparkling wine is filled into a barrel, a tap system or a dispensing tank, it automatically loses the name Prosecco – even if real Prosecco had been bottled there before.
The reason is simple:
Prosecco may only be sold as a bottled product .
Once it is decanted, it is no longer legally considered Prosecco .
What remains is sparkling wine or generic semi-sparkling wine – often cheap industrial quality.
How restaurateurs misuse the term "Prosecco".
This is where the real problem begins.
Many establishments still advertise "Prosecco on tap" even though they know perfectly well that it isn't.
Why?
Because the name is appealing. Because it sounds better. Because guests don't ask.
For the restaurant, this means:
- higher selling price
- very low purchasing costs
- better margin
For the guest, this means:
- lower quality
- a product that is not what it is sold as
It is therefore not a stylistic device, but simply a deliberate deception!
What's actually inside the barrel
Behind the supposed barrel Prosecco there usually lies:
- Frizzante (sparkling wine with lower pressure)
- Industrial sparkling wine
- Mixed products
- Generic, inexpensive sparkling wines
These products have nothing to do with the quality standard of a Prosecco DOC or a DOCG from Valdobbiadene.
Why genuine Prosecco producers never offer cask wine
Reputable companies deliberately rely exclusively on bottled bottling because this is the only way to guarantee:
- the characteristic fine perlage
- the authentic taste of the Glera grape
- the consistent quality
- certification and traceability
Frizzante vs. Spumante – the difference in pressure
Frizzante is a semi-sparkling wine with lower pressure in the tank (usually 1–2.5 bar). It tastes lighter, less effervescent, and often simpler. Many cask wines served by the glass fall into this category.
Spumante, on the other hand, is sparkling wine with higher pressure (at least 3.5 bar in the bottle). The bubbles are finer and more persistent, and the quality is significantly higher.
Conclusion: Prosecco is Prosecco – everything else is Frizzante and the like.
The myth of "Prosecco on tap" persists, but it is simply wrong.
If you want to enjoy real Prosecco, you have to use a bottle .
Anything that comes out of a tap is sparkling wine – never Prosecco .
And a little awareness helps to avoid being deceived in the restaurant.