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Prosecco is Italian; Champagne is French; and Cava is Spanish, but they are made in the same way.

Answer: False.

The complex and painstaking process by which Champagnes are made involves a second fermentation during which natural carbon dioxide gas is trapped inside each bottle ultimately creating Champagne’s bubbles. To be labelled Cava, a Spanish sparkling wine must also be made by the método tradicional, (the Spanish terminology for secondary fermentation in individual bottles). However, a vast majority of Proseccos from Italy are made by the Charmat process, whereby the second, bubble-inducing fermentation takes place relatively quickly inside large tanks (not in each bottle).

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