Charmatmenetelmällä

Charmatmenetelmällä, often translated as the Charmat method or tank method, is a winemaking technique primarily used for producing sparkling wines. It involves a secondary fermentation that occurs not in individual bottles, as in the traditional Champagne method, but in large, sealed tanks. This method is a more cost-effective and efficient way to create effervescence in wine compared to traditional methods.

The process begins with a base wine, which is then placed into a pressurized tank along with yeast and a measured amount of sugar, known as the "liqueur de tirage." The sealed tank prevents the carbon dioxide produced during fermentation from escaping, causing it to dissolve into the wine, thus creating the bubbles. After the secondary fermentation is complete, the wine is cooled to stop the fermentation and stabilize the carbonation. It is then filtered to remove the yeast sediment and bottled under pressure.

The Charmat method is widely employed for producing popular sparkling wines like Prosecco from Italy and many American and Australian sparkling wines. Its key advantages include lower production costs, faster production times, and the ability to maintain the fresh, fruity characteristics of the base wine, as the wine has less contact with yeast lees. This results in wines that are typically lighter-bodied, more aromatic, and have a brighter, fruit-forward profile.