CHARMAT / TANK / CUVE CLOSE METHOD

This was started by M. Charmat in France. In this method, the still wine is taken into a Vat and a measured quantity of sugar & yeast is added to start the secondary fermentation. This fermentation is carried out for 10 days and then is transferred through filters under pressure and bottled. This method is quicker and cheaper than Methode Champenoise.
 

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