You are using an old browser that may not function as expected.
For a better, safer browsing experience, please upgrade your browser.

Log in Become a Member

Méthode charmat

Process in the production of sparkling wine or semi-sparkling wine, in which the second fermentation does not take place in the bottle but in a pressurised tank. This is why it is also called tank fermentation or large-scale fermentation, Cuve-close in France and Granvás in Spain. The invention is attributed to the French agricultural engineer Eugène Charmat. He experimented with pressurised tanks at the beginning of the 20th century at the university in Montpellier(Languedoc) and introduced the method from 1910. In Italy, however, Federico Martinotti (1860-1924), the director of l'Istituto Sperimentale per l'Enologia di Asti, is regarded as the inventor, who apparently conducted extensive experiments in his institute even before Charmat. He used closed containers that withstood a pressure of up to 6 bar. This is why in Italy the process is patriotically also called Metodo martinotti, Metodo martinotti-charmat or Metodo italiano.

Voices of our members

Dr. Christa Hanten

For my many years of work as an editor with a wine and culinary focus, I always like to inform myself about special questions at Wine lexicon. Spontaneous reading and following links often leads to exciting discoveries in the wide world of wine.

Dr. Christa Hanten
Fachjournalistin, Lektorin und Verkosterin, Wien

The world's largest Lexicon of wine terms.

26,115 Keywords · 46,881 Synonyms · 5,323 Translations · 31,449 Pronunciations · 188,247 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon