Metodo Charmat o Metodo Classico: cosa cambia davvero nel bicchiere?

The article explains why wines with bubbles can differ profoundly according to where the second fermentation occurs. The Charmat method carries out the second fermentation in a pressure-resistant stainless-steel autoclave and is used for Prosecco to retain freshness and fruit-led aromas. The traditional method conducts the second fermentation in bottle and includes extended contact with the lees; Marquise represents this approach within the estate’s range. The comparison connects production choices with differences in texture, aromatic development and style.