I think you would need to answer some serious questions about marketing first before you even launched into such a thing.
Prosecco is a low-cost wine, generally with a sort of “hen night” image at the lower end. It’s a volume-produced wine, often with margins shaved to the bone.
Methode traditional wines, such as Champagne, English Sparkling wines, Franciacorta etc. do not seek to compete on price but on quality. The extra production stages plus longer time in cellar all result in a different flavour profile that cannot be achieved through the Charmat process. Also, the best English sparklers really need at least three years on the lees, so thats an added cost of financing plus cellar space to add in. And finally - a real killer this - grapes in England only give between one third to (at best) one half the yield of the same grapes in, say, France or Italy.
There’s a natural disposition in all that stuff I just mentioned towards success being located at the higher-quality, higher cost end of things. Bluntly, Charmat wines are at the other end of the game.
Having said all that, if you wanted to try it, I think you need a grape like Glera which has a simple but fairly recognisable aromatic profile, as the absence of aromatics derived from secondary ferment and lees will need that. Bacchus definitely fits that bill, though I don’t really know how well it comes out when made into a sparkler. Maybe some of those Germanic oddities that make rather poor still wines might turn out to be just the thing.
I wouldn’t put any money on such a thing though myself - I don’t think the omens look good.