Although I appreciate that piatella is a brand thing, anything pitched as that on here should be using the same technique. In France you can only call Champagne Champagne if it's entirely produced by the Champagne method, and never leaves the area until bottled. If you buy Cremant de Bourgogne from a decent producer it can be 1/4 of the price, and produced by the same method. You're potentially better off getting the latter, but the French have systems to ensure authenticity. If you ever have doubts on here, then buyer beware.