The Tank Method
Martinotti-Charmat method
Prosecco. Lambrusco. Sekt.
| PressingGrapes are pressed to release the juice. |
| First FermentationThe juice is transformed into wine (sugar is fermented into alcohol). |
| BlendingDifferent wines (tanks) are blended to create a perfect combination. |
| The Martinotti-Charmat methodThe basic wine is mixed with sugars and yeast to start the second sermentation. During the Second Fermentation, pressure creates bubbles inside the tank. |
Pressing
Pressing separates the liquid (juice) from the solids (skins, seeds, stems).
By gradually increasing the pressure, the juice can be seperated into different qualities.
First Fermentation
Alcoholic fermentation transforms grape juice into wine
In the first fermentation yeast transforms into alcohol (grape juice into wine).
Most producers ferment in stainless steel tanks which gives the purest expression of fruit.
Temperature controlled tanks keep the must at 18C.
After a few weeks the "base wine" is ready.
Second Fermentation
The second fermentation takes place in autoclaves
The Martinotti-Charmat Method
The second fermentation takes plase in pressurized steel vats called autoclaves.
The fermentation is kick-started by adding sugar and yeast, and lasts for 6 - 8 weeks, while yeast consumes sugar, creates alcohol, and releases CO2 that creates the bubbles and pressure ("Presa di Spuma").
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| Pressing | 1st Fermentation | Autoclave | Bottling |
With the Martinotti-Charmat Method, the wine is fermented two times. Both in tanks.
With the Champagne Method, the wine is fermented once in tanks. Once in the bottle.
Faster and Less Expensive
The Martinotti-Charmat Method creates sparkling wines faster and cheaper. It creates fresh, light and aromatic wines intended to be consumed young and be suitable for aperitifs.
This cost-effective method have created the success of Prosecco, Asti Spumante and Lambrusco.
In Italy, aromatic grapes are used for this method: Glera, Malvasia, Bracchetto, Moscato, Lambrusco.
For Prosecco, Glera grapes are used.
For Lambrusco, Lambrusco grapes are used.
For German sekt, Riesling grapes are often used.