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Method

The sparkling wine is produced according to two production methods:

The classic method

It consists in turning the wine into sparkling wine directly in the bottle. The Champenoise Method uses the same process but the term is used only for champagne. When we speak of the Classical Method we refer solely to the method of refermentation in the bot...

The sparkling wine is produced according to two production methods:

The classic method

It consists in turning the wine into sparkling wine directly in the bottle. The Champenoise Method uses the same process but the term is used only for champagne. When we speak of the Classical Method we refer solely to the method of refermentation in the bottle, where the sugar and added yeasts reactivate a second alcoholic fermentation, thus producing the carbon dioxide which, forcibly retained in the bottle, gives the wine the traditional foam , "perlage".

Charmat method, Martinotti

With this method, the refermentation takes place in an autoclave and the yeast sediment is removed by isobaric filtration before bottling. It is an industrial method for wines of inferior quality, invented in Bordeaux, which requires lower labor costs and shorter times. Given the speed of processing, the aromas and characteristics of the original vines are still highlighted in the wine, which is why the Moscato and Prosecco methods are suitable for the Charmat method. The sparkling wines produced with this method have decidedly lower prices than those produced with the classic method, and therefore generate sparkling wines of different types. To accelerate the production process and reduce the high costs due to the numerous manipulations required by the champenois method, the Italian Federico Martinotti, director of the Asti Wine Regiment, had the idea of ​​making sparkling wine in a large watertight container, similar to an autoclave. The idea proved to be valid and was a French engineer Eugène Charmat who around 1910 built and patented the autoclaves that made possible the practical realization of the process devised by Martinotti; the success of his equipment was such that the method took its name. The Charmat method allows to obtain sparkling wines, both sweet and dry, and its speed (from a minimum of 30 days to 4-6 months) keeps the wines fruity and aromatic, so appreciated for Asti sparkling wine, Moscati, Prosecco and aromatic Malvasias.

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