At genussland.de, Prosecco and Cava form a deliberately narrow section: three products covering the classic Italian aperitif and its Spanish counterpart – without broadly surveying the market. If you're looking for mass-produced Prosecco, you'll find it elsewhere.
Prosecco DOC Spumante Brut from the Veneto region is produced using the tank fermentation method (Méthode Charmat) – with Glera as the base grape variety. Fruity, fresh, ideal as an aperitif or for a Spritz. Cava Hola Brut and Cava Hola Brut Rosé from Catalonia represent the Spanish school: traditional bottle fermentation with Macabeo, Xarel·lo, and Parellada – more complex than Prosecco, priced between Prosecco and Champagne.
All three are dry to just dry. Serve at 6–8 °C, ideally in a white wine glass – the aromas open up better in a slender glass than in a flute.
See also: Sparkling Wine, Champagne.
