Both are sparkling wines and have a DOC, that is, a controlled designation of origin, so they obey the rules of origin, methods and grape varieties used.

They are produced from a base wine and make a 2nd fermentation with the addition of yeasts and sugar, the so-called draught liqueur. The way this 2nd fermentation is done is a differentiating factor between these 2 types of sparkling wines. The base wine is made from grapes harvested earlier to ensure a good level of acidity.

Champagne is the sparkling wine produced only in the Champagne region, France and with the Pinot Noir, Pinot Meunier and Chardonny grape varieties. It is produced from the Champenoise Method or Classic Method, in which the second fermentation is done in the bottle.

Prosecco is a sparkling wine produced only in the Veneto region, Italy and with the Glera. It is produced from the Charmat Method, in which the second fermentation is done in pressurized tanks.

And what about the Cava?

Cava is a sparkling wine produced in Spain, mainly in the Penedès region, by the Classic Method like Champagne. It uses the varieties Macabeo, Xarel-lo and Parellada.

What about sparkling wines in Portugal?

Most of the sparkling wines produced in Portugal use the Classic Method, so they do the second fermentation in the bottle.