What difference in aging time significantly impacts the cost between Champagne and Prosecco?

Champagne requires a minimum of 15 months on the lees, while some Prosecco only needs a few months.

A critical factor driving the cost disparity is the difference in required aging time, particularly on the lees, which is part of the Traditional Method. Non-vintage Champagne must undergo a minimum of 15 months of aging while remaining in contact with the spent yeast cells within the bottle. This extended duration is a slow and expensive process that contributes heavily to the final price and develops complex flavors. Conversely, Prosecco, utilizing the faster Charmat Method, often skips this lengthy aging, sometimes requiring only a few months of aging overall, allowing it to reach the market much quicker and cheaper, intentionally bypassing complexity for immediacy.