For the last several years, more and more winemakers from the Istrian peninsula have decided to widen their range of wines to include sparkling wines. Choosing the correct technique when producing sparkling wines is of the utmost importance, as it has a direct effect on profits, and as such, market competitiveness. Charmat or the tank method of production, is used more and more often in Istrian cellars. However, the effect that this production method has on the quality of the sparkling wine produced using the Istrian malvazia grape variety has not as yet been researched. As such, this paper describes in detail all aspects of the Charmat production process, from the terroir itself to bottling the sparkling wine, as well as evaluating all the quality parameters using referential physical-chemical analysis and sensory description evaluation. In addition, the consistency in quality of the Charmat sparkling wine was evaluated during two production years, i.e. during 2012 and 2013. The quality parameters of the physical-chemical analysis showed that the Istrian malvazia grape variety was a good choice for the production of Charmat sparkling wine. Furthermore, the results of the sensory analysis came to the same conclusion. In addition, the sensory description parameter sensations showed that it is possible to achieve complexity in flavour and aroma using the Charmat technique, which are usually considered disadvantages when using this technique. The singularity of the results, both in the physical chemical analysis as well as the sensory evaluation throughout both production years, showed consistency in quality. Lastly, it can be concluded that when adhering to the proper steps in the production of Charmat sparkling wines made from the Istrian malvazia grape variety, it is possible to achieve excellent results.