Both Champagne and Cava are produced through in-bottle fermentation.
Although cava production is technically identical to theméthode 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. Source
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. Source
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