Both Champagne and Cava are produced through in-bottle fermentation.
Although cava production is technically identical to the
méthode champenoise, that protected term only refers to winemaking activity within Champagne itself. In Spain, where cava is dreamt up by winemakers, the methodology is instead called
traditionnelle. Like champagne, cava undergoes in-bottle fermentation, though the wine within is stored at lesser pressures.
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Prosecco, a less expensive, fruitier and typically sweeter bubbly, is produced through fermentation in steel tanks.
Italy’s chief sparkling wine is created using the
charmat-martinotti method, in which fermentation of the grapes takes place in stainless steel tanks instead of glass bottles.
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