Il Metodo Italiano, Charmat process or Metodo Charmat-Martinotti was invented in Italy. The wine undergoes secondary fermentation in stainless steel tanks or steel vessels covered with vitreous enamel rather than individual bottles, and is bottled under pressure in a continuous process. Many grape varieties, including Prosecco, are best suited for fermentation in tanks. Charmat method sparkling wines can be produced at a slightly lower cost than méthode champenoise wines.
Sovetskoye Shampanskoye or 'Soviet Champagne' was produced using a similar method.
Transfer Method
This follows the first steps of "methode champenoise" in that after primary fermentation the cuvee is transferred to bottle to complete secondary fermentation. When the secondary fermentation is complete and the wine has spent the desired amount of time in bottle on yeast lees (six months is the requirement to label a wine 'bottle fermented') then the individual bottles are transferred (hence the name) into a larger tank. The wine is then filtered, the liqueur dosage added, and then filled back into new bottles for sale. This method allows for complexity to be built into the wine, but also gives scope for blending options after the wine has gone into bottle.
Learn more about Vino Italiano by reading the book.
Vino Italiano is a comprehensive and authoritative American guide to the wines of Italy. It surveys the country’s wine-producing regions; identifies key wine styles, producers, and vintages; and offers delicious regional recipes.
Extensive reference materials—on Italy’s 300 growing zones, 361 authorized grape varieties, and 200 of the top producers— provide essential information for restaurateurs and wine merchants, as well as for wine enthusiasts.
Beautifully illustrated as well as informative, Vino Italiano is the perfect invitation to the Italian wine experience.
Click here to find out more about Vino Italiano.
Posts
