Besides that being young for a Dom Perignon it ' s the current vintage , there ' s also the issue where the prestige cuves have decidedly less valueformoney than regular cuves . After all , the lowly Mot Brut NV and their prized Dom Perignon are both made in the same way , from the same grapes , grown in the same area and stored in the same cellars . I do myself think there is a huge gap between a mid or even highend Prosecco or Cava and even lowerend Champagne . <| sep |> I don ' t agree . I ' ll have to say that since I ' m not formally trained hereI don ' t know how you can ' t or can agree with something you just don ' t know . Yes , there ' s certain cases where if you want to learn about how it used to be doneJust because something was developed many years ago does not mean it is not used anymore .