Also referred to as the Martinotti or “Bulk process”, the Charmat method is the means for producing sparkling wines and in large quantities by carrying out secondary fermentation in large tanks instead of individual bottles.

Eugene Charmat, a Frenchman, created the process in 1910. It is widely used all over the world for making lower priced sparkling wines. This method is not allowed for champagne production according to the strict control of the Comité Champagne (CIVC).