Stabilization
The wine is stabilized by being chilled to below freezing to precipitate tartaric acid crystals, which are removed.
Isobaric bottling.
The isobaric principle is used to maintain steady pressure in the wine as it is bottled and sealed with a cork.
Wines made by the tank-fermentation method are usually sold soon after bottling, though some charmat lungo wines seem to gain harmony after a few months of storage.
Most of Italy's dry or semisweet sparkling wines are made this way. Asti Spumante is an exception, since it undergoes a single fermentation in tanks under a process that maintains its delicate sweetness and the unique fragrance of Moscato grapes.
