Prosecco is often a refreshing (and cheaper!) sparkling alternative to champagne, so much so that it’s hard not to pop open the bottle straight away. While champagne always tends to be at its best after a few years, most bottles of prosecco are made to be drunk immediately. Why? Well, here’s the science behind it. In champagne production, the required grapes are harvested while their acidity is still high. This is what becomes the key to an aged fizz. Prosecco, on the other hand, has a higher sugar to acid ratio than champagne, meaning that its potential to age is much lower. Age prosecco for too long and you’ll lose the freshness and fruitiness of the wine, leaving it to go stale. It’ll be just as if you’ve left it out on the bench without a cork all night.