Developed at the end of the nineteenth Century by Federico Martinotti, it takes place in stainless steel fermentation tanks.

Why is it called Charmat if the inventor was the Asti-born Martinotti? Because the equipment developed by Martinotti was patented by the French Eugène Charmat in 1910.

The main stages of the process are:

Obtaining the base wine:

as for the Ancestral Method (or Methode Ancestrale), in the grape must obtained by pressing the grapes (strictly picked by hand, in our case) the fermentation is triggered with subsequent obtaining of the base wine.
Unlike the one obtained by the Ancestral Method, the base wine produced by the Charmat Method does not imply a sugar residue, as explained below.

Secondary fermentation:

he base wine is placed in large steel containers and temperature-controlled, the autoclaves, being hermetically sealed. When the base wine has been produced, the wine is placed together with a mixture of yeast and fresh sugar to re-initiate the fermentation process. To clarify, in the Ancestral Method the secondary fermentation and the subsequent “perlage” often take place in the wine bottles, while in the Charmat Method it takes place in the autoclave, so that the wine will be bottled when already sparkling.

Decanting and bottling:

when the secondary fermentation ends or one wants to interrupt it in order to have a final product with a greater sugar residual, the next step is the refrigeration process, which means to leave the wine to cool to favor the fall of the sediments, thus proceed with disgorgement and clarification. After the wine is bottled when already sparkling, in order to avoid loss of pressure during the process, the bottling requires sophisticated isobaric equipment.

We use the Charmat Method to produce our PIGNOLETTO DOC as this vinification technique is undoubtedly the most suitable to sublimate the fruity and aromatic character of this grape.

Vino biologico
Organic farming
since forever