What is the Charmat method and how is it different from the Champenoise method?

Sparkling wines require a different process than traditional wines, using the Charmat method. This process produces a larger amount of product and optimizes the production of sparkling wine. That may not make it very attractive in the eyes of more traditional winemakers, but that doesn’t mean you shouldn’t know about it. So, if you want to learn more about this method, keep reading this post.

What is the Charmat method?

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As we have already mentioned, the Charmat method is a technique for making sparkling wines. The term was coined by its inventor, Eugène Charmat, at the beginning of the 20th century. It is very similar to the traditional method, except for one very characteristic difference: the second fermentation takes place in steel tanks instead of in the bottles themselves. Other processes carry out double fermentation individually in each bottle, as is the case with the Champenoise method. However, the change introduced by Charmat makes production faster. This brings with it a certain debate in the sector: should the process be optimised or should tradition be adhered to? Some people argue that automating the method leads to a loss of quality, but that is not always true.

How to use the Charmat method

In this method, the base wine and the liqueur de tirage are combined in stainless steel tanks and then transferred to the foaming tanks. These second tanks are completely airtight and computer-controlled at between 12 and 14 degrees. The aim is to emulate the conditions of a winery, where in other methods, the wine is left to ferment in the bottles themselves.

Inside the tanks, the base wine is in constant movement. This keeps the yeasts in suspension and encourages the exchange with them to give them light notes, creaminess, and volume. In the end, the sparkling wine is kept in contact with the yeast leaves for the time necessary, as estimated by each winemaker. It is precisely in this part of the process that will give style to our wine.

When the process is finished, the wine is stabilized at -3 degrees and passes through a centrifuge to remove sediment. Finally, it is bottled in pressurized lines to maintain the characteristic bubbles and is distributed.

Pros and cons of the Charmat method

If you want to produce using the Eugène Charmat method, you need to know the pros and cons of this process. Its advantages include:

Allow working with larger volumes of wine.

Lower economic investment than in other processes.

The final product is still of quality.

However, the sector’s considerable drawback remains a focus: its diminishing reputation. Many artisans, winemakers, and sommeliers continue to stick to traditions and produce products with greater attention to detail. This is not surprising, as the field of oenology is very conservative and winemaking can undoubtedly be considered an art in itself. Although the champenoise method is the favorite, this does not mean that it cannot compete with other processes. Because more and more brands are producing competent and high-quality products using the Charmat method, the landscape within this discipline continues to change.

What is the champenoise method?

The Champenoise method is the main rival of the Charmat method. It is considered the best method for making sparkling wines, as French champagne is made according to its guidelines. According to many experts, this process ensures the quality of the bubbles and the complexity of the wine, but the matter is not without debate.

In this process, winemaking begins with the base wine and the tirage liqueur bottled and sealed horizontally. The bottles remain between nine months and six years in the cellar, which must have a constant temperature of between 12 and 14 degrees.

During this maturation period, the sparkling wine will absorb the carbon dioxide and gain in creaminess, volume, aromas, and yeast flavors. To achieve the style we are looking for, we will allow more or less time to pass. Once the foam has formed, the yeasts must be eliminated to obtain a completely clean sparkling wine.

At this point, the bottles are placed on racks to be stirred using rotating pallets: containers that rotate the bottles in the same way as a hand would. The aim is to get the yeast to slide towards the neck of the bottle to freeze it and open the bottle so that the pressure can expel it naturally.

What is the difference between the Charmat method and the Champenoise method?

As we have already mentioned, the Charmat method and the Champenoise method are two different processes to achieve the same type of product. The Charmat method produces the sparkling wine from a stainless steel tank, where it carries out the second fermentation “on a large scale”. On the other hand, in the Champenoise method, the winemaker ferments the already bottled product, one by one, and the bottles are turned one by one to achieve the second fermentation.

This means that producing using the Champagne method is more artisanal and has a better reputation, but it is also more expensive. However, doing so using the Charmat method is cheaper, although certain sectors of the winemaking world do not hold it in the same regard as regards quality.

Specialization in winemaking at the Des Arts School

If you are passionate about the wine sector and would like to expand your knowledge in this sector, at Escuela Des Arts you will find the master’s degree in wine making. Its training program is designed so that you acquire the knowledge of an artisanal wine producer. This means that you will learn the raw materials used in the production of wines and ciders, as well as the facilities and materials of a winery, and the rules and hygiene measures of the wine industry.

On the other hand, you will specialize in winemaking operations, that is, you will learn about the different fermentation processes, the stabilization and aging process, and special winemaking, such as the production of sparkling wines, vinegars, and liqueurs. You will also acquire knowledge in distillery and liquor making, as well as in packaging and conditioning of beverages.