Discovery
"It's almost like Champagne, but cheaper" — that's what you hear about Crémant and Prosecco. It's both true and false. The real difference comes down to a production method, not just a label.
Made exclusively in Champagne (France), using the traditional method: a second fermentation happens directly inside the bottle, with yeast staying in contact with the wine for months, sometimes years. That extended contact is what gives Champagne its brioche, hazelnut, and toasted bread aromas.
Price: high, largely because of production time (minimum 15 months, often 3+ years) and the scarcity of the terroir.
Made in France, outside Champagne (Alsace, Burgundy, Loire, Jura, Limoux...), using exactly the same traditional method as Champagne. The difference is terroir and appellation — not technique.
What that means in practice: a good Crémant has the same fine-bubble complexity and brioche notes as a Champagne, often for half the price. It's the best value in the category.
Made in Italy (Veneto, around Treviso/Conegliano), using the Charmat method: the second fermentation happens in a large sealed tank, not in individual bottles. It's faster, cheaper, and gives a different style — not inferior, just different.
The style: larger, less persistent bubbles, fresh fruit aromas (pear, green apple, white flowers) rather than brioche. More fruity, less complex, usually sweeter (often labelled "extra dry", which is actually off-dry).
Never compare an entry-level Prosecco to a Champagne to "prove" Champagne is better — those are two different styles, not two quality tiers on the same scale. Instead compare a good Crémant to an entry-level Champagne: the perceived quality gap is often much smaller than the price gap.