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.

Oenology

Méthode Charmat | Prise de mousse | Metodo Martinotti | Méthode Charmat