Methods 

Simplicity: The traditional method formerly known as "Méthode Champenoise" refers to a practice used in the Champagne region, since Dom Pérignon (early 18th century) and it has been included in the specifications of the winemaking practices of the Champagne Appellation since 1927. Be aware the method (known and practiced now) is not limited to Champagne region and appellation but can be practiced in the rest of the world; this is called the "Traditional Method".

This method consists in producing a sparkling wine from still wines put in second fermentation in bottle with the addition of natural yeast (called Champenoise yeast) and sugar. When it comes to the Champagne Appellation, this title guarantees the origin of the grapes used come only from the Champagne wine region, as well as the use (in all discretion and freedom) of three or fewer of the grape varietals Chardonnay, Pinot Noir and/or Pinot Meunier. There are also many other boring details, but the most important thing is that the word Champagne does not guarantee quality nor to the notion of price. What it does guarantee, certainly, is the myth of the luxe.

Anecdote (Humorous, Factual):

The so-called Traditional Champagne Method was not in fact invented in Champagne or even in France. We owe it to Christopher Merret, an English scientist, and it was at the same time that a master glassblower, also English, invented a bottle resistant enough to withstand a wine’s second fermentation, the famous "Bouteille Champenoise.” Therefore Mr. Dom Pérignon must receive a credit only for the invention of the protective cage for the cork (and also for the refining of the method).

That's all! "Prosecco" is used, alas, in the USA to define a sparkling wine of low price and low quality. What for? This is due to its method can be inexpensive and easy to produce. The so-called "Charmat Method” invented first in Italy (1895) and then in France (1907), consists of reproducing the second fermentation process in a large tank (not in an individual bottle as the traditional method does) with mechanical filtration and bottling at low atmospheric pressure.

The name Prosecco refers to a region and Italian villages Veneto and Friuli Venezia where the main grape variety used is the Glera (formerly Prosecco). Depending on the production regulation subgroups.