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What production method does Prosecco typically employ instead of bottle fermentation?
Which sparkling wine uses the Traditional Method like Champagne but often offers better value?
What primarily drives the high cost of genuine Champagne according to production factors?
What flavor profile is generally characteristic of Italian Prosecco?
What makes a wine legally eligible to be labeled as Champagne?
In which Spanish region is Cava primarily produced?
What is the all-encompassing category for virtually all wine containing dissolved carbon dioxide bubbles?
Which primary grapes are listed for Spanish Cava production in the style comparison table?
Why does Prosecco typically lack the yeasty, bread-like notes found in Champagne?
What production technique, when found outside France, often indicates a budget option offering depth similar to Champagne?