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Charmat (Tank) Method

This method is a much quicker, cheaper way to put bubbles into wine, although the final product lacks the added qualities that are derived from the traditional process. In the tank method, yeast and sugar are added to bulk base wines which are held in a pressurized tank. This triggers a second fermentation that is halted by cooling the tank. Once the secondary fermentation is finished, the wine is filtered, and a dosage is added prior to bottling.