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Description
Italian Federico Martinotti developed and
patented a method of sparkling wine production
in 1895, involving secondary fermentation in
tank. Although Eugène Charmat developed this
further in the early 1900s, lending his name to
the process (also known as 'cuve close' or 'tank
method'), in Italy it is still known as Metodo
Martinotti.
Tasting Profile
- Light
- Full
- Low Tannin
- Tannic
- Sweet
- Dry
- Low Acidity
- High Acidity
Aroma:Apricot, Green Apple, Peach
Palate:Apple, Honeydew, Peach
Food Pairings:Cheese
Fish
Shellfish
Description
Italian Federico Martinotti developed and
patented a method of sparkling wine production
in 1895, involving secondary fermentation in
tank. Although Eugène Charmat developed this
further in the early 1900s, lending his name to
the process (also known as 'cuve close' or 'tank
method'), in Italy it is still known as Metodo
Martinotti.
Tasting Profile
- Light
- Full
- Low Tannin
- Tannic
- Sweet
- Dry
- Low Acidity
- High Acidity
Aroma:
Apricot, Green Apple, Peach
Palate:
Apple, Honeydew, Peach
Food Pairings:
Cheese
Fish
Shellfish
- Light
- Full
- Low Tannin
- Tannic
- Sweet
- Dry
- Low Acidity
- High Acidity
Apricot, Green Apple, Peach
Apple, Honeydew, Peach