Charmat process


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Charmat process

[shär′mä ‚präs·əs]
(food engineering)
A bulk process for making champagne in which the wine undergoes secondary fermentation in a glass-lined vat instead of in a bottle.
References in periodicals archive ?
Production in 2011 was about 16m bottles, and the company plans to nearly double the figure by 2015 as well as increasing the share of high-value achampagne' style output (matured for up to 3 years in bottles) compared with output using the much faster Charmat process.
A wine with a persistent ptillance - created by using the Charmat process - is the Prosecco Bernardi Frizzante 2009 (Oddbins, pounds 9.
Prosecco is produced via the charmat process, wherein the secondary fermentation occurs in stainless steel tanks, using a white grape variety native to the Veneto region of Northeast Italy.