Charmat method
Charmat Method (also known as Metodo Martinotti in Italy) is a technique of producing sparkling wine in which the secondary fermentation takes place in large sealed tanks rather than in individual bottles. The method was developed in the early 20th century by French oenologist Eugène Charmat, building upon the earlier work of Federico Martinotti, and is today widely used for wines that emphasise freshness and primary fruit aromas.[1]
Background
The method originated in Italy in the late 19th century, when Federico Martinotti designed a system for conducting the secondary fermentation of wine in pressurised containers.[2] His design was refined and patented by Eugène Charmat in 1907, who introduced durable steel autoclaves capable of maintaining both pressure and temperature. The process soon gained commercial success as a more economical alternative to the traditional method, requiring less manual labour and time.
Characteristics
Unlike the bottle fermentation of traditional sparkling wines, the Charmat Method employs large pressurised tanks to carry out the secondary fermentation. Fermentation typically lasts from several weeks to a few months, after which the wine is filtered and bottled under pressure. This preserves delicate floral and fruity aromas while avoiding extended lees contact.[3] Wines made in this way are often lighter in body, with a focus on freshness rather than complexity derived from ageing.
Application in Winemaking
The Charmat Method is closely associated with Italian sparkling wines, particularly Prosecco, Asti and Lambrusco.[4] It is also used internationally for a wide range of sparkling wines, including those from Germany, the United States and Brazil. The approach is particularly suited to aromatic grape varieties such as Glera and Muscat, where retention of varietal character is desirable. While the method produces wines that are generally intended for early consumption, it has become a cornerstone of the global sparkling wine market due to its efficiency and accessibility.[5]
See also
References
- ↑ Caprara, Metodo Charmat: Storia e tecnica, Edagricole, 2007, ISBN 978-8850652374.
- ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015, ISBN 978-0198705383.
- ↑ Stevenson, Christie’s World Encyclopedia of Champagne and Sparkling Wine, 3rd ed., Absolute Press, 2013, ISBN 978-1908984135.
- ↑ Johnson & Robinson, The World Atlas of Wine, 8th ed., Mitchell Beazley, 2019, ISBN 978-1784724030.
- ↑ Buxbaum, Sparkling Wine: The Vineyards of Épernay, Napa, and Beyond, Clarkson Potter, 1996, ISBN 978-0517594571.