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There are four main methods of sparkling wine production, from simple injection of carbon dioxide as used in soft drinks, to the methode champenoise, used to make Champagne. But it is the Metodo Italiano, or Charmat process, in which the wine undergoes a secondary fermentation in bulk tanks, and is bottled under pressure, that is now used widely around the world to produce light, delicate, drinkable sparkling wines. This method was previously used for Prosecco and Asti in particular, and produces smaller, longer-lasting bubbles.