Charmat

Charmat refers to the Charmat method, a process for producing sparkling wines in which the secondary fermentation occurs in large, pressurized tanks rather than in individual bottles. The method is named after Eugène Charmat, a French enologist who promoted tank fermentation in the early 20th century. In Italy the approach is often called Metodo Charmat, and it is sometimes associated with Federico Martinotti, who described a similar concept in the late 19th century; the technique is thus also described as the Martinotti method in some contexts.

How it works: a base still wine is blended with sugar and yeast to initiate a second fermentation. The liquid is then transferred to a sealed, temperature-controlled tank where fermentation proceeds under pressure. Carbon dioxide produced during fermentation dissolves into the wine, creating sparkling qualities. After fermentation completes, the wine is stabilized, filtered to remove lees, and then bottled under pressure. The process is typically shorter and less labor-intensive than bottle-fermentation methods, enabling faster production and lower costs.

Applications and characteristics: the Charmat method is widely used for inexpensive or mid-range sparkling wines, such as Prosecco and many Asti styles, where bright fruit character and early drinkability are valued. It tends to preserve fresh, fruity aromatics but can result in less complex aromatics and structure compared with traditional bottle-fermented sparkling wines.

See also: traditional method, Prosecco, Asti, Martinotti method.