Sparkling – Charmat Method

There are many variations on the Closed Tank Method. Depending on the style of wine required the processes can vary considerably. In general, particular attention should be paid to the treatment of musts. This is because the grapes are not necessarily harvested manually as in the traditional method, and are therefore more exposed to oxidation and crushing.

In the Closed Tank Method, ageing is not obligatory, and is relatively short if it is carried out: 6 months for most wines, sometimes more for some AOC wines. Certain oenological products make it possible to optimise ageing and obtain elegant, balanced sparkling wines in a short time.

SP39 Yeast

Yeast for the production of sparkling wines produced by the Charmat method with Fresh floral aromas…

SP49 Yeast

Yeast for the production of sparkling wines produced by the Charmat method with fresh and fruity…

SP7 Yeast

A yeast that originates in the vineyards of Champagne- Ardenne. Saccharomyces cerevisiae galactose – (fomerly…

Charm Activ – Nutrient

Nutritional supplement to optimize the production of yeast starters used for second fermentation in the…

Start YSP – Nutrient

Nutritional supplement specifically developed for sparkling wines to reactivate yeast during the rehydration process.

Subli Charm – Ageing

Complex of tannins essentially proanthocyanidin for the production of sparkling wines produced by the Charmat…

Charm Elevage – Ageing

Complex of yeast products rich in cell wall polysaccharides for the production of sparkling wines…

Polygreen

Polygreen Casein Free alternative prevention & treatment of oxidation. Non-Allergenic Product.

Vitilactic Starter

A lactic acid bacterial strain especially for very low pH in white and sparkling base…

Cristalgreen

100% plant based sunstitute for isling glass. Fining additive specially formulated for sparkling wines. Acting…

Cristalsol

100% plant based sunstitute for isling glass. Fining additive specially formulated for sparkling wines. Acting…

Going to WineTech 2022?

Visit us on Stand 1023 & 1137