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Méthode Charmat

Méthode Charmat is also called ‘Charmat’, ‘Charmat method’, ‘méthode cuve close’ or ‘tank method’, and is a mass-production method for sparkling wine that is invented by the Frenchman Eugène Charmat in 1910. In contrast to the méthode traditionnelle, the second fermentation does not take place in the bottle, but in pressurized tanks. To start the fermentation, a mixture of sugar and yeasts is added to the base wine in the tank. After the fermentation the wine is under pressure filtered and bottled. This method is cheaper than the méthode traditionnelle, but the wine also has had less lees contact and a less refined mousse.

 

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