THE MARTINOTTI (OR MODERN) METHOD
Prosecco DOC: the region that creates the world’s most-loved sparkling wine that is known for its delicate fruit aromas and refreshing acidity.
But how is Prosecco DOC made?!
In 1895, Federico Martinotti patented a tank that resulted in the creation of the aptly-named Martinotti Method, also known as the Modern Method and the Italian Method.
This method, designed specifically to accurately capture the freshness of Prosecco DOC’s main grape, Glera, has allowed the wine to become the phenomenon that it is today.
Read on below to find out how Marinotti’s invention influences Prosecco DOC’s journey from grape to glass!
Step One: Get The Grapes
Fun Fact: Pinot Nero ripens a few weeks before Glera and therefore it is harvested first to ensure the Pinot Nero retains its acidity!
Step Two: Must is Made
Once harvested, the grapes are brought to the cellar and softly pressed until they release their juice, creating must.
Fun Fact: Prosecco DOC Rosé must always be a vintage wine, meaning a minimum of 85% of the grapes (only Glera and Pinot Nero are allowed) must come from one year’s harvest! You will see the term “Millesimato” on the label of these wines.
Step Three: We Have Wine
The must undergoes its first alcoholic fermentation over 15 – 20 days at a maximum temperature of 18°C/64°F.
Let’s Make Rosé: Pinot Nero is fermented separately from the Glera on its skins to form a red wine that will be blended with the white wine. This blend can only contain 10%-15% Pinot Nero – just enough for that gorgeous pale pink!
Now we have the base wine!
Fun Fact: Still Prosecco DOC exists! Called tranquillo (literally translated to calm), the wine is bottled after this primary fermentation.
Step Four: The Martinotti, or Modern/Italian Method, Difference
This begins the second fermentation! It lasts for at least 30 days at a temperature of 15°C-16°C/59°F-61°F. This low temperature preserves the grapes’ more delicate aromas.
The yeast “eats” the sugar, alcohol is produced, and carbon dioxide is released but cannot escape, creating Prosecco DOC’s characteristic bubbles!
Post-fermentation, dead yeast cells are then filtered out of the wine so the Prosecco DOC is bottled with its typical clear, straw yellow-coloring.
Let’s Make Rosé: Prosecco DOC Rosé must stay in the autoclave for a minimum of 60 days, giving the wine more time to gain color stability and a fine perlage.
Step Five: It’s Bottling Time
Prosecco DOC winemakers decide how sweet they want their Prosecco DOC, from Brut Nature to Demi-Sec!
Once the Prosecco DOC is ready, a sample of each “batch” undergoes tasting and a chemical analysis so that the bottles can officially be labeled as Prosecco DOC and can receive the State label.
Fun Fact: 65% of Prosecco DOC is Extra Dry!
Step Six: Grab a Glass!
Prosecco DOC is ready to taste – and just in time for National Prosecco Week!
But Wait!
Make Sure You Are Drinking Your Prosecco DOC In The Right Glass!
Also avoid coupe glasses. These let Prosecco DOC’s bubbles escape too quickly!
Rather, Prosecco DOC is best served in a tulip glass , the ideal glass to appreciate the wine’s perlage and aromas.
No tulip glass?
No worries!
But most importantly, remember to enjoy!
Savor Prosecco DOC during an aperitif with family, an outing with friends, or after a long day by yourself.
Salute!
Final Note on Prosecco DOC:
The Martinotti (Modern, Italian) Method has become the production process that best represents Prosecco DOC and its viticultural heritage by enhancing the best aromatic qualities of its main white grape, Glera. The production process has become what it is today due to laborious technological research and an over-arching will throughout the region to create quality wines. Prosecco DOC is a pleasant and fresh wine that is adored world-wide, all thanks to the efforts of the region in the development of its characteristic wine production method.
For more information about Prosecco DOC, please visit https://www.casaprosecco.com/
