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I have been collecting champagne bottles recently as I want to make traditional method sparkling wine. Cava is made by the same method so those bottles should be ok. Recently, I have been reading about how prosecco is produced and the method is very different. Also, some prosecco is in caged...

I'm confused by degassing; on the one hand some people say it is important, others say it introduces too much oxygen into the wine. Can anyone enlighten me please?