Which production method is almost exclusively used for Prosecco?

Charmat method (Tank method)

Producers of Prosecco almost exclusively utilize the Charmat method, also known as the Tank method, for creating effervescence. This technique involves allowing the secondary fermentation, where the carbon dioxide is naturally created, to occur within large, pressurized stainless steel tanks rather than inside the individual bottle. This process is significantly faster and requires lower production costs compared to the Traditional Method. Once the wine reaches the desired level of pressure and residual sugar, it is filtered and then bottled under pressure. This streamlined approach is directly responsible for Prosecco's typical flavor profile, which emphasizes vibrant, fresh, fruit-forward characteristics like ripe pear and white flower aromas, as the method is designed to preserve the primary fruit expressions of the Glera grape rather than developing yeasty complexity.