The Charmat Method requires that fermentation takes place in an autoclave under controlled temperature and pressure conditions for short periods, usually from 1 to 6 months . The yeasts transform the sugars in the wine into alcohol and carbon dioxide, i.e. bubbles! At the end of the fermentation in the autoclave , the sparkling wine is bottled and is ready to be consumed. With the Charmat-Martinotti method, fresh, fruity and pleasantly immediate sparkling wines are obtained. The classic example is Prosecco!