Before Prosecco, you had to have Kardashian cash to justify a casual bottle of bubbly with your caviar breakfast. The labor intensive process of Champagne production and the surging land prices due to its monopoly on luxury sparklers created an opportunity to bring fizzy wine to the proletariat class. Enter the ingenuity of alcoholic Italian, Federico Martinotti, the Henry Ford of sparkling grape juice. You see, the bubbles come from taking already-made wine and starting a secondary fermentation in a closed vessel by adding a dose of sugar and yeast. This is where the effervescent magic happens, but in Champagne, it all has to take place in single bottles before an elderly hunchbacked Frenchman turns every single one of those capsules daily for a year before sending it to market. That’s a lot of labor per bottle! But the Italians figured they could do the same thing in a gigantic tank, bottle it and rush it to store shelves. Less labor + less time = cheap brunch bevs! And they did. And now you can find delicious premium Prosecco like this Zuccolo for less than half the price of entry-level Champers!