Prosecco and Cava are two prominent sparkling wines from Italy and Spain, respectively, each offering unique characteristics that distinguish them from other sparkling varieties.

Prosecco

Originating from Italy's Veneto region, Prosecco is primarily crafted from the Glera grape. It is produced using the Charmat method, where secondary fermentation occurs in large stainless steel tanks. This technique preserves the grape's fresh and fruity characteristics, resulting in a light, aromatic wine with notes of green apple, pear, and floral undertones.

Cava

Hailing from Spain, predominantly from the Catalonia region, Cava is produced using the traditional method (méthode traditionnelle), similar to Champagne, where secondary fermentation occurs in the bottle. The primary grape varieties used in Cava production are Macabeu, Parellada, and Xarel·lo. This method imparts more complex flavors, including notes of citrus, almond, and brioche, with a crisp acidity and fine bubbles.