Charmat method
/ʃɑːrˈmɑː ˈmɛθəd/
The Charmat method is a sparkling wine production technique in which the second fermentation that creates bubbles occurs in large, sealed, pressurized tanks rather than in individual bottles. After fermentation, the wine is filtered and bottled under pressure, typically resulting in fresh, fruit-forward sparkling wines with minimal yeasty or bready notes.
Examples
- Most Prosecco DOC is made using the Charmat method to preserve bright pear, apple, and floral aromas in a light, easy-drinking sparkling wine.
- A supermarket’s entry-level sparkling wine might list “tank-fermented” on its technical sheet, indicating production by the Charmat method for an affordable, fruity style.
- A winery produces a Charmat lungo Prosecco, keeping the wine on the lees in a pressure tank for several months to add creaminess while retaining fresh fruit character.
Etymology
The term “Charmat” comes from Eugène Charmat (1860–1944), a French engineer who, in the early 20th century, developed and patented a practical system of robust, temperature-controlled, pressure-resistant tanks for conducting secondary fermentation in bulk. His work built on earlier ideas from Italian enologist Federico Martinotti, whose name is still used in Italy (Martinotti or Martinotti–Charmat method). Over time, “Charmat method” became the standard international technical term, especially in English- and French-language wine literature, for this tank-based sparkling wine process.