Which has less carbs, Prosecco or Champagne? A Nutritional Diet Guide

November 5, 2025 •

4 min read

According to wine experts, a standard five-ounce glass of dry Prosecco typically contains between 2 and 3 grams of carbs, while a similar serving of dry Champagne generally has between 1 and 2 grams. So, while the difference is minimal, the driest Champagne varieties consistently offer the lowest carbohydrate count, which is crucial for determining which has less carbs, Prosecco or Champagne?.

Quick Summary

This article explores the nutritional differences between Prosecco and Champagne, focusing on carbohydrate content. It breaks down the importance of sweetness levels like Brut and Extra Dry, explains how production methods affect residual sugar, and offers advice for selecting the lowest-carb sparkling wine options.

Key Points

Driest Champagne has fewer carbs: The lowest-carb options are generally found in the driest Champagne, specifically Extra Brut or Brut Nature, which can have less than one gram of carbs per serving.
Read the label, not the name: The sweetness level (e.g., Brut, Extra Dry) is the primary determinant of carb content, more so than the wine type (Prosecco or Champagne).
'Extra Dry' is a misnomer: For Prosecco, 'Extra Dry' contains more residual sugar and therefore more carbs than 'Brut'.
Prosecco and Champagne differ in production: Champagne is made via the traditional method (in-bottle fermentation), while Prosecco uses the faster Charmat (tank) method, which affects residual sugar and flavor.
Moderation is key on a diet: While dry sparkling wines are generally low in carbs, consumption should still be moderate, especially for those on a strict low-carb or keto diet.
Carb counts vary by brand: Even within the same classification, the exact carbohydrate content can differ between producers.
Check for special low-carb varieties: Some brands cater specifically to health-conscious consumers with low-sugar options, which may have even fewer carbs.

For those managing their carbohydrate intake, understanding the sugar content in alcoholic beverages is essential. When it comes to sparkling wines, two of the most popular choices are Prosecco and Champagne. While both can be considered relatively low in carbs compared to beer or sugary cocktails, a closer look reveals key differences influenced by production methods and sweetness levels.

The Role of Residual Sugar in Carb Content

At the heart of the carb count for any wine is the amount of residual sugar (RS). This is the natural grape sugar that remains after the fermentation process. During fermentation, yeast consumes the sugar in the grape juice and converts it into alcohol. The longer the fermentation process and the more thoroughly the sugar is converted, the lower the final residual sugar and, consequently, the lower the carbohydrate level.

Winemakers can halt fermentation early to leave more sugar behind or add a dosage (a mixture of wine and sugar) before bottling to adjust the final sweetness. This dosage determines the wine's official sweetness classification, such as Brut or Extra Dry, which is the most critical factor for a low-carb diet.

Decoding Sweetness Levels: A Key for Carb Counters

It is vital for anyone watching their carb intake to understand the labeling conventions for sparkling wines, as the terms can be misleading. A prime example is Prosecco's 'Extra Dry' classification, which despite its name, is sweeter than 'Brut'.

Common Sweetness Classifications for Sparkling Wines:

Brut Nature/Brut Zero: The driest of all, with virtually no added sugar. This results in the lowest carbohydrate count.
Extra Brut: Very dry, with very little residual sugar.
Brut: The most popular style, considered dry with low sugar levels.
Extra Dry/Extra Sec: Actually slightly sweeter than Brut, with more noticeable fruitiness.
Dry/Sec: Sweeter still, despite the name. Contains a moderate amount of sugar.
Demi-Sec: A sweet wine, often served with desserts.
Doux: The sweetest classification, with the highest carb and sugar content.

Production Methods: A Tale of Two Wines

The differences in production methods between Champagne and Prosecco also contribute to their typical nutritional profiles.

Champagne (Traditional Method): Produced in the Champagne region of France, it undergoes a second fermentation in the bottle, a longer and more complex process. This method often results in a drier, more complex wine with fewer residual sugars in its driest forms.
Prosecco (Charmat Method): Originating from Italy's Veneto region, Prosecco's second fermentation occurs in large stainless steel tanks, a quicker and more economical process. This method typically yields a lighter, fruitier wine. Many Proseccos are marketed as 'Extra Dry,' which means they contain more sugar than Brut, increasing the carb count.

How to Pick the Best Option for Your Low-Carb Diet

If your goal is to minimize carbs, here is a simple guide to navigating the sparkling wine aisle:

Read the label carefully: Do not be fooled by 'Extra Dry.' For the lowest carbs, look for 'Brut Nature,' 'Extra Brut,' or 'Brut' on the label.
Check the serving size: Nutritional information is typically based on a 5-ounce (150 ml) serving. Be mindful of your pour to keep track of your intake.
Consider low-carb alternatives: Some niche brands specialize in ultra-low-sugar or sugar-free wines. For example, some brands are lab-tested to contain significantly less sugar and carbohydrates than mainstream options.
Choose your brand wisely: Even within the same classification (e.g., Brut), carb content can vary slightly between brands. Researching specific brands can help you find those with the lowest figures.

Prosecco vs. Champagne: A Comparison for Dieters


Feature	Prosecco (Brut/Extra Dry)	Champagne (Brut/Extra Brut)
Carbs (per 5oz glass)	~2-3 grams	~1-2 grams
Production Method	Charmat (tank) method	Traditional (bottle) method
Flavor Profile	Typically lighter, fruitier, and more floral	Often more complex, with notes of citrus, toast, and almond
Best Low-Carb Pick	Brut Prosecco	Extra Brut or Brut Nature Champagne
Misleading Label	Extra Dry is sweeter than Brut	None at the drier end of the scale

Conclusion: The Low-Carb Bubbly Champion

In the direct comparison of which has less carbs, Prosecco or Champagne, the answer is that the driest varieties of Champagne (Extra Brut or Brut Nature) generally contain slightly fewer carbohydrates per serving than even the driest Proseccos. However, the difference is often very small, and the classification on the label is a far more significant indicator of carb content than the type of sparkling wine itself. For the lowest carbohydrate count, always seek out labels marked 'Brut,' 'Extra Brut,' or 'Brut Nature,' regardless of whether you are reaching for an Italian Prosecco or a French Champagne. The most crucial takeaway is to understand the sweetness scale to make an informed choice that aligns with your nutritional diet. For more information on wine classifications, a resource like Wine Folly can be a useful tool for a deeper dive into tasting notes and technical details.

Wine Folly - Prosecco

Frequently Asked Questions

While the difference is typically small, drier varieties of Champagne, specifically Extra Brut and Brut Nature, tend to have slightly fewer carbs than the driest Prosecco options, which are labeled as Brut. However, the sweetness level on the label is the most important factor.

In both Champagne and Prosecco, 'Brut' is drier and has fewer carbs than 'Extra Dry'. For Prosecco, this is particularly important to remember, as 'Extra Dry' is sweeter despite its name.

Yes, Prosecco can be a good option for a low-carb diet, provided you choose a 'Brut' variety. A standard glass of Brut Prosecco has a relatively low carbohydrate count, fitting well into a low-carb lifestyle when consumed in moderation.

The carb difference is primarily determined by the final residual sugar, which is controlled by the producer. Drier styles of Champagne often have very low sugar content. Some Prosecco styles, like Extra Dry, are purposefully made sweeter during the production process.

The production method itself doesn't directly dictate carb levels, but it influences the style. The traditional method for Champagne can result in more complex, drier wines, while the Charmat method for Prosecco often produces fruitier, slightly sweeter results depending on the residual sugar dosage.

For those on a strict keto diet, the best sparkling wine options are those with the lowest residual sugar. This includes Brut Nature and Extra Brut varieties of both Champagne and other sparkling wines, which often have less than one gram of carbs per serving.

No, you cannot. In sparkling wine terminology, 'Dry' is actually sweeter than 'Extra Dry', which is sweeter than 'Brut'. Always refer to the sweetness classification chart to ensure you are selecting the driest, lowest-carb option.