Cava, Champagne, Cremánt and Prosecco - What's the difference?

Cava, Champagne, Cremánt and Prosecco are all sparkling wines, but after that the similarities end. In this blog post we take a closer look at the differences and similarities and get a handle on the basic concepts.

What is Cava?

Terroir: Cava is produced in the Mediterranean region where the climate is mild and warm, with good sun exposure and a long growing season, which provides optimal conditions for good ripening of the grapes. The subsoil consists predominantly of sandstone, clay and chalk.

Grapes: Cava is primarily produced from the local grapes Macabeo, Parellada and Xarel-lo. The grapes come from all over Catalonia and are processed both locally and transported between districts. Macabeo adds floral notes and balanced fruit. Parellada provides freshness and elegance. Xarel-lo contributes depth and body. You can read more about the cava grapes here

Yield: 10,000kg/ha (2024)

Production method: The traditional method (like champagne) with 2nd fermentation in the bottle. Requirement for organic cultivation of all Cava Guarda Superior from 2025.

Storage: min. 9 months

Taste: Cava has a more fruity taste and is typically lighter and rounder than champagne. A young cava often has notes of citrus, apple, pear, quince etc. and while a mature cava is typically characterized by ripe or baked fruit, brioche, almond skin, roasted hazelnuts or smoke. The bubbles in Cava are typically finer, more elegantly released and last longer than in a Prosecco.

Price: A good, well-made cava can easily be reached for 150 DKK. The price difference to champagne is due to, among other things, lower land prices, higher grape yields, shorter aging for the cheapest cavas, widespread automation in production and a lower brand value.

You can read much more about cava here

What is Champagne?

Terroir: Champagne is produced in Northern France (Approximately 1000 km further north of Penedés) and close to the limit of where it is possible to grow noble wine varieties. The climatic conditions here mean that it is too cold to ripen grapes to the level required to make wine in other French wine regions. However, this means that terroir and vintage shine clearly through in a champagne. The subsoil in champagne consists predominantly of lime and chalk

Grapes: Champagne is primarily produced from the grapes Pinot Noir, Pinot Meunier, Chardonnay. The grapes may only come from vineyards in Champagne and must undergo their process in the same area. Pinot Noir adds body to the wine. Pinot Meunier gives freshness and crispness. Chardonnay gives backbone and precision.

Yield: 10,000kg/ha (2024) (highest in a decade)

Production method: The traditional method (like Cava) with 2nd fermentation in the bottle.

Storage: Min. 15 months

Taste: Champagne is typically more acidic and mineral than both prosecco and cava. Champagne is also typically characterized by notes of citrus, yellow apples, peach, almonds and brioche/toast/biscuits. The bubbles in Champagne, like in Cava, are typically finer, release more elegantly and last longer than in Prosecco.

Price: A cheap champagne easily costs 300 kr. The high price is driven by high land prices, lower grape yields, longer aging, manual processes in production (for example, the so-called "tirage", where the wine is rotated or turned during the second fermentation, is done manually) and a high brand value.

What is Cremánt?

Terroir: Cremant is made using the same method as Champagne, but outside the Champagne district. The most well-known are Crémant d'Alsace, Crémant de Bourgogne, Crémant de Limoux and Crémant de Loire.

Grapes: Cremant allows for a wide variety of grapes. For example, Cremant d'Alsace is made from six different grape varieties, including Pinot Noir, Pinot Gris, Riesling, Pinot Blanc, Auxerrois, and Chardonnay.

Yield: 50-100l/ha

Production method: The traditional method (like Cava and Champagne) with a second fermentation in the bottle. Regional rules vary, but all Crémant wines must be made from hand-picked grapes.

Storage: min. 9 months

Taste: Alsace produces powerful, acidic, light cremant wines. Those from southern Burgundy are full-bodied and smooth, while their northern cousins are light and fresh with flavors of crisp green apples. In the Loire region, wines combine sweetness and acidity, elegance and barrel aging. In southern Languedoc (Limoux), racy wines with strong acidity are popular.

Price: A good cremant typically costs around 100-150 DKK. The price difference to champagne is due to, among other things, lower land prices, higher grape yields, shorter aging for the cheapest cremants, and a lower brand value.

 

What is Prosecco?

Terroir: Prosecco is produced in Northeastern Italy, where the climate is warm and temperate. There is significant rainfall throughout the year, and even the driest summer months still have a lot of rainfall. The subsoil consists of limestone, clay, marl and sandstone. Together with the temperate climate, this creates the perfect conditions for growing the Glera grape, which is the main grape in Prosecco.

Grapes: Prosecco is always made from at least 85% Glera grapes; the final 15% may be added from eight different grape varieties. Planted in the lowlands, Glera is a fairly neutral variety but planted on south-facing slopes it produces wines with depth and character.

Yield: 12,000–18,000 kg/ha (2024)

Production method: Charmat method with 2nd fermentation

Storage: A high sugar/acid ratio makes Prosecco unsuitable for storage.

Taste: Typically, Prosecco is a fruitier and even more sparkling wine than Champagne and Cava, and you will often find hints of apples, pears and lots of flowers. The bubbles in Prosecco are also typically larger, more explosive and dissolve faster than in Cava and Champagne.

Price: A good, well-made Prosecco can easily be reached for 120 DKK. The price difference to Champagne and Cava is due to, among other things, lower land prices, higher yield of grapes, fermentation method, no aging, as well as widespread automation in production and a lower brand value.