Champagnes and Proseccos are created from different grapes. Champagnes are made and blended only from Chardonnay, Pinot Noir and Pinot Meunier grapes. Proseccos can be produced and blended from a wider variety of grapes, including Pinot Noir, Pinot Gris, Chardonnay, Verdiso Bianchetta and Perara.
However, the little-known Glera grape, a highly-aromatic variety which dates back to Italy’s Roman period, tends to dominate Prosecco-making.
By law, companies can only label their products ‘Champagne’ or ‘Prosecco’ if they use specific production methods. Champagne production is characterised by two fermentation processes; the first in an oak barrel, the second in a bottle.
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