Charmat Method

Charmat method, also called the tank method or Martinotti method, is a sparkling-wine production technique in which the second alcoholic fermentation takes place in a sealed, pressurised tank rather than in each individual bottle. Carbon dioxide produced during fermentation dissolves into the wine, creating the bubbles. The wine is then filtered and bottled under pressure.

How the Charmat method works

1. A still base wine is prepared and blended to the desired style.
2. Yeast and sugar are added to initiate the second fermentation.
3. The wine ferments in a sealed pressure tank, trapping carbon dioxide.
4. Once the desired fermentation and sweetness are reached, the wine is stabilised and filtered under pressure.
5. The sparkling wine is bottled under pressure to retain its bubbles.

Wine styles and examples

The Charmat method is commonly used for Prosecco and many other fresh, fruit-forward sparkling wines. It preserves primary grape aromas such as apple, pear, citrus and floral notes. The method can also be used for other sparkling styles, depending on the producer and regional rules.

Charmat versus traditional method

In the Charmat method, the second fermentation takes place in a pressurised tank. In the traditional method, the second fermentation takes place in the final bottle, followed by lees ageing, riddling and disgorgement. Traditional-method wines often develop more yeast-derived aromas such as brioche and pastry, while Charmat wines commonly emphasize fresh fruit.

Example: most Prosecco is made using the Charmat method, while Champagne and Cava are made using the traditional method.

Chef’s note: the method influences style but does not determine quality on its own. Evaluate the grape variety, producer, sweetness, acidity and wine balance.