Charmat process
The
Charmat process, also known as the
bulk process, is an inexpensive way to create
carbonation in
sparkling wine. The wine undergoes secondary
fermentation in
stainless steel tanks rather than individual bottles, and is bottled under pressure in a continuous process. The process resembles that used for
soft drinks, except that the
carbon dioxide is produced by fermentation rather than being injected from an external source, such as a carbonator. The result is coarser, larger bubbles and simpler flavors than bottle fermentation. However, bulk process sparkling wines can be sold at lower prices than
méthode champenoise wines. Popular examples include U.S. brands such as Cooks and Andre.
The process was invented in
1895 by the Italian enologist Federico Martinotti but copyrighted in
1907 by
French winemaker
Eugène Charmat.
