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Charmat Method with Viviana Bet from Cantine Bortolotti

This show was published 01 April 2011


Vivian Bet of Cantine Bortolotti talks to us about the Charmat method for producing Prosecco. The hand-picked grapes are first fermented in a tank and are moved to a second tank for a second fermentation which is triggered by the addition of sugar and yeast to the wine. This creates alcohol and carbon dioxide as well as lees (dead yeast) that the wine sits on for 45 days. During this time the temperature within the tank drops from 20 degrees celsius to around 15 degrees. The wine is then bottled and kept for another 2 months before being released for sale. We also discuss the difference between frizzante and spumante.


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The UK Wine Show is sponsored by ThirtyFifty. Our team of wine tasters are busy entertaining and educating UK consumers to help them get the most out of wine.


The music used for the UK Wine Show is Griffes de Jingle 1 by Marcel de la Jartèle and Silence by Etoile Noire.

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