We decided to make only Prosecco because we wanted to produce something outstanding. The Martinotti method is ideal to preserve the freshness and aromas of Glera grapes. The result is a cool and palatable wine, with a low alcohol degree. Its scents are floral and fruity, its colour straw-yellow. Then you have its unmistakable perlage: in short, a Prosecco that matches its fame.
Fermentation that is second to none
The secret is all in the large stainless steel pressure tanks, with controlled pressure and temperature levels. This is where the second alcoholic fermentation takes place which is necessary for what is known as second fermentation, a result achieved by adding to basic wine the selected yeasts, with the initial boost provided by sugars. The pressure tanks are where carbon dioxide is formed, which only comes out of them with the wine. It takes at least 30 days for the carbon dioxide to create a stable bond with the wine, and for bubbles not to disappear as soon as the cork goes “pop”!
An idea that made history
Asti, 1895: to start producing Moscato Champagne, Federico Martinotti invented and patented his own spumante making method, easier and less expensive than its French “cousin”, known as the Traditional method. It was a ground-breaking idea: having wine refermentation in large stainless steel tanks instead than in a bottle. A few years later, it was Charmat who complemented Martinotti’s project, by engineering the method so that it could be used for industrial production. The rest is history, with the development of spumante-making techniques, and the Martinotti-Charmat method officially becoming known, by one and all, as the Italian method.