{"id":38516,"date":"2022-06-09T16:00:00","date_gmt":"2022-06-09T14:00:00","guid":{"rendered":"https:\/\/blog.xtrawine.com\/?p=38516"},"modified":"2022-06-17T12:37:33","modified_gmt":"2022-06-17T10:37:33","slug":"explaining-the-five-stages-of-the-charmat-method","status":"publish","type":"post","link":"https:\/\/blog.xtrawine.com\/en\/explaining-the-five-stages-of-the-charmat-method\/","title":{"rendered":"Explaining the Five Stages of the Charmat Method"},"content":{"rendered":"\n

In previous articles, we have talked about the Metodo Classico (or Traditional Method, also known as Method Champenois)<\/a>. This article introduces another method that is used to make sparkling wines: the Charmat Method<\/strong>.<\/p>\n\n\n\n

While the traditional method is labour-intensive and requires the producer to dedicate a lot of time and resources to their winemaking, the Charmat method is a bit quicker. It is widely used in Italy and internationally by producers such as those who make Prosecco and Asti Spumante<\/a>.<\/p>\n\n\n\n

Also called the Marinotti method or the tank method<\/strong>, the Charmat method was invented in 1895 by an Italian winemaker named Federico Martinotti. However, 12 years later, a French producer named Eugene Charmat tweaked Martinotti\u2019s original method, creating the Charmat method that we know today.<\/strong><\/p>\n\n\n\n

The Charmat Method is more efficient than the traditional method. It allows for the secondary fermentation of large quantities of wine inside large tanks, rather than the traditional method\u2019s reliance on fermentation within the bottle. But that\u2019s not the only difference between the traditional and the Charmat method. The latter actually incorporates a five-stage process that we will explain in this article.<\/p>\n\n\n\n

Stage #1 \u2013 Primary Fermentation<\/strong><\/p>\n\n\n\n

After the grapes have been picked and all of their juices are extracted, the wine is placed into large stainless steel vats. Here, it undergoes a primary fermentation process that results in a still white Italian wine that has a fairly low alcohol percentage and a fruitier taste than the final sparkling product will have.<\/p>\n\n\n\n

You can think of this initial wine as the base of the sparkling wine to come. It\u2019s actually an edible drink in its own right. However, it doesn\u2019t yet have the qualities that a sparkling wine needs to have. What\u2019s more, it may not be strong enough to be sold as a still white wine.<\/p>\n\n\n\n

Stage #2 \u2013 Secondary Fermentation<\/strong><\/p>\n\n\n\n

It\u2019s here where we see the main difference between the Charmat method and the traditional one.<\/p>\n\n\n\n

In the traditional method, the original wine is poured into the bottle in which it will be sold. That bottle then receives a temporary cap and the producer leaves it until the yeast finishes working and dies.<\/p>\n\n\n\n

The Charmat method differs because the original wine mixture does not go in the bottle. Instead, it\u2019s placed in vast stainless steel tanks, which is where the method gets its alternative name of the \u201ctank method\u201d.<\/p>\n\n\n\n

This tank is called an autoclave. After the wine is added, the producer mixes in sugar and yeast to create a chemical reaction that induces the original wine. The resulting mixture is called the wine\u2019s tirage.<\/p>\n\n\n\n

Depending on the wine, this secondary fermentation process can take anywhere between three months and a year. Over that time, bubbles will start to appear in the wine, with the process continuing until the yeast dies and becomes a substance called lees.<\/p>\n\n\n\n

Stage #3 \u2013 Cooling and Filtering<\/strong><\/p>\n\n\n\n

Once secondary fermentation is completed, the wine has the bubbles you\u2019d expect it to have as a sparkling wine.<\/p>\n\n\n\n

But the process isn\u2019t done yet.<\/p>\n\n\n\n

There\u2019s still the small problem of a huge tank of wine that also contains a lot of dead yeast cells. The lees are not something that any consumer will want to drink, which means they need to be filtered out of the wine before it can be bottled.<\/p>\n\n\n\n

The problem is that the wine will still be undergoing a fermentation process, even after the death of the yeast cells. So, it needs to be cooled before it can be filtered. The producer uses machinery to create a cooling effect, which takes advantage of stainless steel\u2019s ability to transmit cold as well as to conduct heat. Once the wine is cool enough to stop the fermentation process, it\u2019s run through an enormous filter while it is transferred from one tank to another.<\/p>\n\n\n\n

Stage #4 \u2013 Adding Sugar<\/strong><\/p>\n\n\n\n

While we\u2019ve marked this as the fourth stage of the Charmat method, the reality is that producers can add sugar at almost any point of the process.<\/p>\n\n\n\n

The amount of sugar added is called the dosage and it determines how sweet the wine will be. If the producer wishes to make a dry wine, such as a Prosecco, they\u2019ll use less sugar than they\u2019d use to create a sweeter wine. The presence of sugar also influences the wine\u2019s alcohol volume. As a very general rule, more sugar usually means that the wine emerges with a higher alcohol content. However, this isn\u2019t a hard and fast rule.<\/p>\n\n\n\n

Stage #5 \u2013 Bottling the Wine<\/strong><\/p>\n\n\n\n

Once the fermentation and filtering processes are completed, all that\u2019s left is to bottle the wine ready for shipping.<\/p>\n\n\n\n

Except that process isn\u2019t as simple as it would seem.<\/p>\n\n\n\n

When bottling a still Italian wine, the producer doesn\u2019t need to worry too much about the pressure inside the bottle. They need to create a seal to prevent oxygen from getting inside. But beyond that, pressure isn\u2019t a major concern. But with sparkling wines, maintaining pressure is key to ensure the bubbles are as powerful when the bottle is opened as they were when the wine was fermenting. As such, the producer has to keep the bottle under pressure until it’s sealed to ensure the bubbles are still there when you open it.<\/p>\n\n\n\n

Once that\u2019s done, the wine is packaged, sold, and shipped to wherever it needs to go.<\/p>\n\n\n\n

The Final Word<\/strong><\/p>\n\n\n\n

There\u2019s some debate over whether the traditional or Charmat method is the best choice for creating sparkling Italian wine.<\/p>\n\n\n\n

In our opinion, they\u2019re both capable of creating some stunning wines. While it\u2019s true that Champagne is the result of the traditional method, the Charmat method gives us Prosecco, which is the most popular sparkling wine in the world. That alone tells us that there are plenty of merits to the Charmat method. And ultimately, the only major difference between the two is that the Charmat method is more efficient, which allows for greater quantities of sparkling wine to be produced using it.<\/p>\n\n\n\n

With that being said, perhaps now is the time to sample an Italian wine or two made using the Charmat method. You\u2019ll find plenty of examples if you explore the Xtrawine collection<\/a>.<\/p>\n<\/span>","protected":false},"excerpt":{"rendered":"

In previous articles, we have talked about the Metodo Classico (or Traditional Method, also known as Method Champenois). This article introduces another method that is used to make sparkling wines: the Charmat Method. While the traditional method is labour-intensive and requires the producer to dedicate a lot of time and resources to their winemaking, the […]<\/p>\n","protected":false},"author":36,"featured_media":38518,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[774,785,694],"tags":[],"jetpack_publicize_connections":[],"yoast_head":"Explaining the Five Stages of the Charmat Method - xtraWine Blog<\/title>\n<meta name=\"description\" content=\"What is the Charmat method and how does it work? 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