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Méthode Charmat

Also known as "cuve close," méthode charmat is less involved than the “champagne method” and generally involves the following steps: primary fermentation and aging in tank; assemblage; tirage and secondary fermentation continue under pressure in tank, with minimal lees contact prior to dosage and bottling. Because it is cheaper, faster and far less labor-intensive, this is the preferred method for wines which emphasize their freshness and lack the capacity for aging and development in the bottle. The best expressions of these wines tend to be made on a smaller scale, with cooler, less rapid fermentations promoting greater complexity of flavor in the finished wine. Also known as Méthodo Italiano, some of its best-known expressions are Prosecco, Asti, Moscato d’Asti and Brachetto d’Acqui.