The Martinotti method

Outside Italy this method usually goes by the name Charmat, and the name carries a reputation with it: quick, industrial, the easy way to make sparkling wine. We chose it anyway, and not because it is quicker.

In the tank a second fermentation can be governed as it cannot be anywhere else. Calibrated timings. Controlled temperatures. Selected yeasts that work slowly, because the aromatic profile is built by slowness and not by pressure.

For us this is not a production technique. It is a continuous pursuit, almost an obsession: move any parameter a little and what reaches the glass changes, and the small margins are where the difference is made.

The result is a perlage that keeps getting finer and more persistent, and an aromatic purity this method is not usually credited with. Proof that the Martinotti method, too, can make sparkling wines of real refinement.