Prosecco bubbles are created in pressurised tanks, in accordance with the Martinotti-Charmat method. Until the end of 1800s the Traditional Method was the only process used for the production of sparkling wines. Then in 1895, Federico Martinotti (1860-1924), Director of the Experimental Institute for Oenology in Asti, invented and patented a refermentation method using large tanks. This was subsequently adopted around 1910 by the French Eugène Charmat who developed the equipment. In this method the wine is fermented in autoclaves. These are large pressurised temperature-controlled tanks which look very similar to large stainless steel silos. They keep carbon dioxide trapped inside. This winemaking method yields fresh, fruity wines, enhanced further by the mainly aromatic grape varieties used. It enables a strong extraction of aromas and flavours in a much shorter time than the Traditional Method.
Hand harvesting
Loading of the whole grape
Pressing
First fermentation
Racking
Isobaric filtration
Formation of the bubbles second fermentation
Cooling
Final filtration
Bottling
Glossary
Sparkle
The second fermentation creates the Prosecco bubbles and occurs slowly and gradually over 45 to 90 days. During this time, the second fermentation of the base wine takes place in autoclaves where cane sugar and selected native yeasts are added.
Fermentation
After decanting, the clear part of the must, with the addition of selected native yeasts, gives rise to the alcoholic fermentation process. This takes about 10-12 days in steel tanks at a constant temperature of 15-18 degrees. At the end of this process, the base wine is obtained, ready to for the sparkling winemaking process.
Isobaric filtration
When the desired characteristics have been achieved, the sparkling wine is stabilised. This entails racking, a process whereby it is filtered and transferred to another autoclave under isobaric conditions in order to avoid any loss of carbon dioxide.
Follow us
