Spumante produced using the Charmat Method, which in Italy is justifiably called the Martinotti Method, are fresh and fragrant and ideal as an aperitif. They recall the typical character of the original grapes, especially the aromatic ones. Two fermentation phases are required to produce a spumante: the first transforms the grapes into a still wine and the second transforms the still wine into a spumante, by creating carbon dioxide bubbles. In the case of spumante produced using the Charmat Method, the secondary fermentation, during which the bubbles are formed, takes place in an airtight autoclave. The still wine (dry and low in alcohol) is added along with yeasts and sugars. The yeasts transform the sugars into alcohol, producing carbon dioxide. The carbon dioxide remains trapped in the liquid in the form of bubbles and in a few weeks the spumante is ready. So, what are the characteristics of Charmat Method spumantes? Their simplicity and speed of execution which preserves the taste of the original wine, recalling the character of the original grape varieties; their soft colours with shades ranging from straw to pale green glints. With fresh perfumes of flowers and fruit on the nose, they seldom express great complexity. Their strength lies in their immediate pleasantness. On the palate, they have a delicate, lively taste and are best consumed when young. Sometimes, to increase their complexity, ageing on the lees is prolonged for several months. In this case, we speak of “long Charmat". Undoubtedly one of the most famous Martinotti Method spumante is Prosecco. But Asti Spumante is also produced following a similar method (in fact, it is even simpler or Brachetto, and many versions of Lambrusco. It is generally made with aromatic or semi-aromatic grapes to enhance their pleasant aroma.