Sparkling wines have always been a favourite option for wine lovers around the world. Their effervescence and lively perlage make them an excellent choice for celebrations and special occasions. But have you ever thought about how they are produced? Two of the most common methods for producing sparkling wines are the classic method and the Charmat method, both of which have their own distinctive characteristics.
The classic method, also known as traditional method or champenoise methodis closely associated with the production of champagne. This method requires a double fermentation. Initially, a base wine is produced using selected grapes.
Next, yeast and sugar are added to the sealed bottle, allowing a second fermentation that creates the characteristic effervescence. During this process, the yeasts die and form a 'cross' inside the bottle. This deposit is then removed through the technique of remuage (bottle movement and tilting) and disgorgement (removal of sediment). Finally, the bottle is filled with a 'dosage' of reserve wine, if necessary, to balance the acidity and add sweetness.
On the other hand, the Charmat method, also known as the Martinotti method or tank methodis a faster and less expensive process. In this case, fermentation takes place in large stainless steel containers, called autoclaves, instead of in bottles. The base wine is placed in the autoclave together with selected yeasts and sugar, and fermentation takes place at a controlled temperature. This allows the production of large quantities of sparkling wine in a relatively short time. Once fermentation is complete, the wine is filtered to remove the yeasts and then bottled.
The differences between the two methods affect the organoleptic characteristics of the sparkling wine produced. The classic method tends to have greater complexity and a finer structure. The long bottle maturation contributes to the development of aromas of toasted bread, dried fruit and a delicate minerality. In contrast, the Charmat method produces fresher, fruitier sparkling wines with a thick and persistent perlage. This method is widely used for the production of Prosecco and other Italian sparkling wines.
In conclusion, both the classic and Charmat methods offer distinct advantages in the production of sparkling wines. The classic method requires more time and a more laborious process, but can produce high-quality sparkling wines with a unique complexity and elegance that therefore often lead to a higher economic value of the wine produced. On the other hand, the Charmat method is quicker and consequently often results in a lower price when selling sparkling wines made with this method.
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