Tank fermentation, known as the Charmat method, is the production approach tied to many Prosecco-style sparklers. In this method, the second fermentation happens in large stainless steel tanks under pressure rather than in individual bottles. This preserves bright fruit aromas, keeps acidity fresh, and yields lighter, quicker-forming bubbles that suit a fresh, everyday sparkling wine profile. Because the bubbles form in bulk and are bottled under pressure, production is faster and more cost-effective than bottle-fermentation, which tends to develop more complex flavors over a longer time. Carbonation injects CO2 to create fizz but doesn’t give the integrated texture of a naturally fermented sparkler, and isn’t characteristic of Prosecco’s style. Some Asti wines use a similar tank approach, but the Charmat/Tank method is the one most closely associated with Prosecco and its easy-drinking, fruity character.