wein.plus
Attention
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

Metodo martinotti

Common name in Italy (also Metodo martinotti-charmat, Metodo italiano) for the Méthode charmat; see there.

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 known as tank fermentation or large-capacity fermentation, in France as Cuve-close and in Spain as Granvás. 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 of Montpellier(Languedoc) and introduced the method in 1910. In Italy in particular, however, Federico Martinotti (1860-1924), the director of the l'Istituto Sperimentale per l'Enologia di Asti, is regarded as the inventor, who apparently carried out extensive experiments at his institute even before Charmat. He used closed containers that could withstand pressures of up to 6 bar. This is why the process is patriotically known in Italy as Metodo martinotti, Metodo martinotti-charmat or Metodo...

Voices of our members

Thomas Götz

Serious sources on the internet are rare - and Wine lexicon from wein.plus is one such source. When researching for my articles, I regularly consult the wein.plus encyclopaedia. There I get reliable and detailed information.

Thomas Götz
Weinberater, Weinblogger und Journalist; Schwendi

The world's largest Lexicon of wine terms.

26,381 Keywords · 46,990 Synonyms · 5,323 Translations · 31,715 Pronunciations · 202,589 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon

EVENTS NEAR YOU

PREMIUM PARTNERS