The French agricultural engineer and oenologist Eugène Charmat worked at the University of Montpellier
(Languedoc-Roussillon). He experimented with large-scale fermentation in pressure tanks made of enamelled steel in the production of sparkling wine. In 1907, he developed the Méthode charmat
(tank fermentation process), which was later named after him, and which subsequently became the standard process used worldwide to this day. In 1909, he was also a founding member of the CFGV (Compagnie Française des Grands Vins) sparkling wine cellars in Wissembourg, Alsace, which still exists today (today it belongs to the Schloss Wachenheim AG sparkling wine cellars in Trier, Obermosel). In Italy, Federico Martinotti
(1860-1924) dealt with the subject of tank fermentation.