Most Prosecco is made in a way using a method (the Charmat method, if you're nerdy) where the secondary fermentation happens in a stainless steel pressure tank.
While cava is made the same way as champagne, prosecco uses the charmat – or closed tank – method so that the second fermentation takes place in the tank rather than in the bottle.
The Charmat method confers a very light and fresh flavor to the wine, much appreciated by young people.
fSparkling and semi-sparkling Prosecco is produced with the Charmat method, an alternative method to the more "famous" Champenoise procedure for producing sparkling wines.
The competitive advantage of Prosecco relies in the fact that the Charmat method is relative cheaper with respect to the Champenoise, with which the other main Italian sparkling dry wines are produced.
Asti is also made by the Charmat method, but from fragrant Moscato Bianco grapes.
Darden teaches using the case method.
Continue using the French method.
Consider using the burger method.
