Cuve close

French · closed tank method

Cuve close (closed tank method) is, in the OIV definition, secondary fermentation in hermetically closed tanks, followed by clarification and isobaric bottling.1

Other names for the same process are Charmat and Martinotti. For PDO quality sparkling wine made in closed tanks, the EU minimum production process is six months, against nine in bottle; fermentation and contact with the lees must last at least 90 days, or 30 days in containers with stirrers.2

Prosecco DOC spumante must be made by fermentation in autoclave.3 Bottling is done under pressure: see isobaric bottling. See tank method.

See also

Tank methodMethodsMetodo MartinottiGlossaryProsecco DOCRegionsisobaric bottlingGlossary

Sources

  1. OIV International Code of Oenological Practices, II.4.3 Bulk second fermentation in a closed tank (II.4.3.1-II.4.3.5) and II.4.4.1 continuous method
  2. legislation.gov.uk (The National Archives). Commission Delegated Regulation (EU) 2019/934, Annex II (sparkling wine oenological practices), as reproduced on legislation.gov.uk (2019-03-12)
  3. Gazzetta Ufficiale (copy hosted by unionalimentari.com). Decreto 8 agosto 2019, disciplinare DOP Prosecco (GU n. 199, 26 August 2019), reproduction (2019-08-08)

Facts checked on 2026-10-19