The Charmat Method (also known as Martinotti Method) is a sparkling wine making process in which the carbon dioxide is trapped in the wine during secondary fermentation in stainless steel tanks. This is faster, cheaper and much less labour intensive than the traditional method, but results in wines with a focus on primary fruit characters, rather than the bready, yeasty notes that come from lees contact and autolysis.
It is way in which much Prosecco is produced, as well as many cheaper sparkling wines.
