What's the difference between Champagne and Prosecco?

Champagne uses the traditional method (second fermentation in the bottle) and often tastes of bread and toast. Prosecco uses the tank method and is lighter and fruitier.

Brut is the most common, dry sweetness level for sparkling wine. Even drier are extra brut and brut nature.

Why is Champagne more expensive?

The traditional method is labour-intensive and requires long ageing on the lees, which raises the cost.

How sparkling wine is made – Champagne, Cava and Prosecco

The bubbles come from a second fermentation. Learn the difference between the traditional method and the tank method — and why Champagne tastes of bread and Prosecco of fruit.

The bubbles in sparkling wine are carbon dioxide captured from a second fermentation. How that fermentation happens decides style, quality and price.

Traditional method

The second fermentation takes place in the bottle, as in Champagne, Cava and Franciacorta. The wine then ages on the lees, giving fine, persistent bubbles and notes of bread, brioche and toast. It's the most labour-intensive method with the highest quality potential.

Tank method (Charmat)

The second fermentation happens in a large pressure tank, as for Prosecco. The method preserves fresh, primary fruit and gives a lighter, fruitier and usually cheaper wine.

Sweetness

Sparkling wine is graded by sweetness: from brut nature (bone dry) through brut (dry, most common) to demi-sec (medium sweet).

Serving

Serve well chilled, around 6–8 °C, in a tall glass that preserves the bubbles. Skip the wide coupes — they let the fizz escape too fast.

How sparkling wine is made – Champagne, Cava and Prosecco

Traditional method

Tank method (Charmat)

Sweetness

Serving

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