15 Facts About Charmat method

In 1994 the designation Champagne Charmat method was disallowed as it was too often involved in passing off.

Ancestral Charmat method goes under many local names in the various French regions, such as, and.

Wines produced using the ancestral Charmat method include among others French wines from Gaillac, Bugey Cerdon and Blanquette de Limoux, German wines from a few vineyards where the Charmat method is usually called, and some North American wines.

Wines made with the ancestral Charmat method are sometimes called, popularly abbreviated to pet-nat.

Unlike the traditional Charmat method there is no disgorging and dosage, however producers using the interruption Charmat method will often need to remove tartrate crystals and sediment to prevent the wine from gushing when opened as well as to reduce the amount of final sediment to an acceptable level.

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The interruption Charmat method is often favoured by producers in cooler regions where the fermentation is slower and easier to catch at a specific point and where they have the resources to hand bottle at a specific time and to hand disgorge.

The second Charmat method is called "entr'acte" whereby the primary fermentation is completed to dryness, allowing the wine to be naturally cold stabilised and settled, either in an underground cellar or temperature controlled tank.

The advantages of the entr'acte Charmat method is that the wine does not need to be disgorged, there is more control over final sediment and pressure levels leading to an avoidance of gushing.

The entr'acte Charmat method is often favoured in warmer climates where faster ferments are more difficult to control, as well as where producers want to be more precise with final turbidity and pressure levels as well as minimising overall risk.

Transfer Charmat method follows the first steps of the traditional Charmat method in that after primary fermentation the cuvee is transferred to bottles to complete secondary fermentation, which allows for additional complexity.

Name transversage Charmat method is often used as a synonym to transfer Charmat method, but is actually a slight twist to the latter.

The Charmat method is used for sparkling wine sold in unusually small or unusually large bottles.

The dioise Charmat method is used in among others the Drome valley in France, as well as for Asti Spumante produced in Canelli in the Piedmont region in Italy.

Charmat method was developed and patented in 1895 by the Italian Federico Martinotti .

The Charmat method is named after the latter, but is called cuve close, metodo Italiano or the tank Charmat method.