The production of sparkling wines using the Charmat Martinotti method is fundamentally different from the traditional method. The so-called Charmat method is faster and cheaper. Production is accelerated and production costs reduced thanks to the fact that secondary fermentation takes place in a large stainless steel tank (so-called autoclave), which is adapted to work under high pressure. CO2-enriched wine is filtered and bottled under pressure. Wines produced this way are characterized by lightness and a fruitier taste than wines produced using the classical method. For example, Italian Prosecco is produced using the Charmat method.
The pressure vessels are tested and certified according to PED standards for a working pressure of 6.0 bar and a test pressure of 9.0 bar.
- 100 liters (PZ 100 A4)
- 150 liters (PZ 150 A5)
- 200 liters (PZ 200 A5)
- 320 liters (PZ 320 A6)
- 400 liters (PZ 400 A6)
- 520 liters (PZ 520 A7)
- 620 liters (PZ 620 A8)
- 900 liters (PZ 900 A10)
- 1100 liters (PZ 1100 A10)
- 1500 liters (PZ 1500 A11)
- 2000 liters (PZ 2000 A11)
- EP 54
- EP 84
- EP 104
- EP 124
- EP 154
- Reform B 2500 + 5000 l/h
- Reform B 5000 + 10000 l/h
- Reform B 7500 + 15000 l/h
- Reform B 10000 + 20000 l/h