Method Closed Tank
Charmat Method Technological Spector
used for Prosecco
From the Traditional Method to the Charmat Method: The Charmat Method in just a few words…
Producing large volumes of mousse in a closed tank was invented in 1895 in Italy at the University of Asti by Federico Martinotti. Then in 1907, Jean-Eugène Charmat, of the University of Montpellier, improved the technique by fitting the tanks with a propeller blade to mature wines in the tank after the mousse has been produced.
That’s why we talk about the Charmat Method, the Martinotti Method or the Cuve Close (tank) Method to describe producing large volumes of mousse.
There are many versions of the Cuve Close Method. Depending on the style of wine sought, the processes can vary widely.
Generally speaking, you need to pay particular attention to the quality of musts and basic wines like with the traditional method. In the Cuve Close Method, maturing is not mandatory.
It is relatively short when it is done: from 1 to 6 months for most wines depending on the tank equipment and the type of product (varietal wine, sparkling wine, quality sparkling wine, etc.). Some oenological tools make it possible to optimise maturing and obtain elegant and balanced sparkling wines in little times.