What is the primary difference in second fermentation between Prosecco's Charmat Method and Champagne's *méthode Champenoise*?

Charmat occurs in large, pressurized steel tanks before bottling

The fundamental process creating the effervescence is managed differently. Prosecco primarily employs the Charmat Method (or Italian method), which involves conducting the crucial second fermentation within large, pressurized steel tanks. Once fermentation is complete, the wine is filtered and then bottled. This contrasts sharply with the *méthode Champenoise* utilized for Champagne, where the second fermentation—the process generating the bubbles—must occur inside every individual bottle. This distinction significantly impacts flavor profiles; the Charmat method prioritizes preserving the grape's primary aromatic qualities, leading to fresher results, whereas the bottle fermentation of Champagne creates signature secondary, yeasty complexity.