Know your bubbles – a guide to the worlds famous sparkling wines

Prosecco Italy
Region Veneto
Grapes Glera
Production method Charmat
Bottle fermentation No
Bottle pressure 2.5 -3 Atmosphere
Bubbles Light & Frothy
Vintage Uncommon - Introduced 2009
Cost per bottle From £7
Sweetness Brut (0-12 g/L)
Extra-Dry (12-17 g/L)
Dry (17-32 g/L)
Bottles produced 307 million (2013)
Champagne France
Region Champagne
Grapes Pinot Noir, Pinot Meunier Chardonnay
Production method Champenoise
Bottle fermentation Yes
Bottle pressure 6 - 7 Atmospheres
Bubbles Fine
Vintage Some Years
Cost per bottle From £15
Sweetness Brut Nature (0-3 g/L)
Extra Brut (0-6 g/L)
Brut (0-12 g/L)
Extra-Dry (12-17 g/L)
Semi-Dry (32-50 g/L)
Sweet (50+ g/L)
Bottles produced 304 million (2013)
Cava Spain
Region Catalonia (95%)
Grapes Macabeu, Parallada Xarello (&Others)
Production method Traditionnelle*
Bottle fermentation Yes
Bottle pressure 4+ Atmospheres
Bubbles Fine
Vintage Uncommon
Cost per bottle From £8.50
Sweetness BruBrut Nature (0-3 g/L)
Extra Brut (0-6 g/L)
Brut (0-12 g/L)
Extra-Dry (12-17 g/L)
Semi-Dry (32-50 g/L)
Sweet (50 g/L)
Bottles produced 242 million (2014)

* Champenoise & Traditionnelle methods are the same, however winemakers in Champagne can legally label their product method Champenoise. ** Pinot Noir & Chardonnay

* Driest to sweetest (g/L) = The amount of sugar in grams per litre.

Prosecco 1754