article_snippet.sent: it’s then aged for at least 18 months in cellars, longer for ‘vintage’ champagnes.
article_snippet.sent: The second is ’s sparkling equivalent — Cava.
article_snippet.sent: equivalent — Cava isn’t usually aged for as long in the producers’ cellars before being sold compared with champagne, making equivalent — Cava cheaper (17 million bottles are sold in the UK each year).
article_snippet.sent: While champagne is produced from grapes grown in the Champagne region of northern France (pictured), prosecco comes from a particular area of north-eastern Italy, spanning the Veneto and Friuli regions .
article_snippet.sent: As for the flavours, equivalent — Cava tends to be more fruity and ripe than the comparatively richer, more complex flavours of champagne.
article_snippet.sent: In fact, compared with the more complex flavours of champagne and cava, prosecco is, quite literally, the softer option.
article_snippet.sent: Unlike champagne and cava, which is already in a bottle for that second bubble-inducing fermentation, the tank method of producing prosecco bubbles keeps production costs down — especially compared with champagne.
article_snippet.sent: No long years of ageing in dark cellars required; producers can make up a batch of prosecco in a matter of months rather than years.
article_snippet.sent: While champagne is aged for atleast 18 months, more for 'vintage' bottles, prosecco can be made in a matter of months rather than years .
article_snippet.sent: European wine laws protect what can be labelled as prosecco under DOC — meaning Denominazione di Origine Controllata — regulations (similar to the ones that decree champagne must come from a certain region of France).