Cava and Prosecco are made using the same process for sparkling wine. The following content is accessible for members only, please sign in.

Cava is made using the same method as Champagne, “methode Champenoise”—also known as the “traditional method.” During this process, the secondary fermentation takes place inside each individual bottle which creates fine bubbles, and results in complex flavors and a finessed texture. Prosecco is made using the “charmat method.” During this process, the secondary fermentation (which gives the wine its bubbles) is performed in a large, pressurized tank, resulting in simple, fresh, and fruit-forward sparkling wines. International Cava Day is July 12^th.