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Charmat method

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Charmat method. The method of putting bubbles in wine by adding sugar to a sealed tank, letting the second fermentation take place, and transferring to a bottle under pressure. Less expensive and time consuming than Methode Champenoise.

Charmat Method: An inexpensive method of producing sparkling wines of reasonable quality. The secondary fermentation is carried in a pressurised tank and the yeast is filtered out prior to bottling. Also called the tank method.

Charmat method Technique for producing sparkling wines by second fermentation in tank. Cheaper and easier than bottle fermented, it is generally used for less expensive wines.
Chateau (Fr.) Castle; wine-producing estate (even if it doesn't have a real castle).

Today, this welcomed secondary fermentation takes places under two methods: the old fashioned Méthode Traditionnelle or the newer Charmat Method.

Peculiar characteristic of this wine, thanks to the high quantity of malic acid and the lively total acidity, is its vocation to be sparkled, fermented in bottle (Champenoise method) or in autoclave (Charmat method). As a matter of fact Durello has been sold in Germany to produce Sekt.

Sparkling wines from this area are produced with the ~ - or Martinotti method - very suited to the exaltation of the aromatic qualities of Prosecco grape.

It is made most often in the ~, which means the secondary fermentation takes place in pressurized tanks, not in the bottle as in the champenoise method. It is sometimes blended with Ancellotta to add more intense color and body.

Sparkling wine: a wine that contains bubbles of carbon dioxide (CO2) gas. The three most common production methods are 1) the Champagne method or Methode Champenoise: a wine is bottled and fermented again in the bottle, trapping the bubbles 2) the Bulk or ~: the second fermentation ...

An even more commercial method is the ~, whereby the wine undergoes secondary fermentation in bulk in tanks prior to bottling. Finally, another technique is to simply add pressurized carbon dioxide to a still wine, just as if it were a cola.

French term used to describe sparkling wine made by the ~ - a method where sparkling wine is made in bulk in sealed tanks and then bottled under pressure.
How a wine feels in the mouth and against the tongue.

Natural wine - white, red, Rosé or Blanc de Noir - that has either undergone a second fermentation in the bottle - see "bottle fermented" - or in pressure tanks (~), or has been carbonated by means of gas impregnation.

in a very small space, sending the pressure soaring to about 80 psi in the typical bottle of sparkling wine. This second fermentation typically occurs in the actual bottle (referred to as the traditional Champagne Method), but can also take place in the fermentation tank (called the ~), ...

See also: See also: What is the meaning of White, Region, Pinot, Sparkling wine, Sparkling?

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