Charmat Method The Charmat Martinotti method differs from the classic method in that spumantizzazione - the process by which the wine becomes sparkling happens in autoclaves rather than in the bottle (as is the case for Champagne). Autoclaves are large stainless steel tanks that are capable of withstanding very high pressures.

The Charmat method is preferred as it brings out the fruity, fresh, aromatic qualities of the variety. Over the years producers have specialised to the extent that today the quality is truly exceptional and these fine sparkling wines demonstrate just how perfectly this highly refined production technique suits the particular characteristics of the wine.

During the first phase the grapes are pressed and the must is poured into tanks for the first fermentation. In the second phase the wine is poured into the autoclaves and sugar and yeasts are added in very precise quantities. The yeasts attack the sugar and the second fermentation process begins. This is spumantizzazione (also known as the presa di spuma) when carbon dioxide is formed producing the wine's characteristic bubbles. Next the wine is separated from the lees, which are an important part of the spumantizzazione process. At this point, in a completely pressurised operation, the Spumante is bottled and sealed with a characteristic 'mushroom' cork and wire.