The Art of Effervescence: The Martinotti Method and the Classic Method

Jan 12, 2024Daniele Borgogno
L'Arte dell'Effervescenza: il Metodo Martinotti e il Metodo Classico

Italian sparkling wines, a true testament to the country's winemaking prowess, are distinguished globally for their exceptional variety and quality. The heart of these effervescent treasures lies in two predominant production techniques – the Charmat and Champenois methods, more intimately known in the Italian winemaking circles as Metodo Classico. These methods don't just define the wine; they infuse each bottle with a unique personality, from the cheerful Prosecco to the distinguished Metodo Classico variants like Franciacorta, Trento DOC, Oltrepo Pavese, and Alta Langa.

Charmat Method-Metodo Martinotti

Let's delve into the Charmat Method, also known as the Martinotti Method, a key player in the sparkling wine scene, especially for Italian varieties like Asti, Moscato d'Asti, Prosecco, and Prosecco Rosé. This method, originating from Federico Martinotti in Asti in 1895 and later refined by Eugène Charmat, is a departure from the traditional bottle fermentation seen in Champagne.

The process involves a secondary fermentation in large tanks, not individual bottles. This is crucial for maintaining the grape's natural aromas and flavors, especially in wines that aren't meant to age for long. It's a more cost-effective and quicker approach compared to traditional methods.

Asti and Moscato d'Asti: Sweet, with a light body, these wines are made from the Muscat grape in northwest Italy's Piedmont region. They're known for their intense floral and fruity essence, think peaches, roses, and grapes. Asti undergoes a straightforward single fermentation in pressurized tanks, creating its signature taste, while Moscato d'Asti is less fermented, resulting in a lower alcohol level and a sweeter profile.

Prosecco: Primarily from the Glera grape, Prosecco hails from the Veneto and Friuli Venezia Giulia regions. It's famous for its light, refreshing nature, featuring notes of green apple, pear, and citrus. Depending on the pressure, it can be fully sparkling (spumante) or mildly fizzy (frizzante). Prosecco DOCG, especially from Conegliano Valdobbiadene, stands out for its crisp acidity and vibrant flavors.

Prosecco Rosé: A newer member of the Prosecco family, this pink sparkling wine blends Glera with Pinot Nero 10%-15%, offering delightful strawberry and raspberry notes, perfect for aperitifs or light meals.

The Charmat Method is valued for its cost-effectiveness, faster production time, and ability to retain the aromatic and pure varietal aromas and flavors of the grapes. However, it typically results in wines with lower complexity and limited aging potential compared to those produced using the traditional method​​​​.

Charmat Metodo Martinotti

Metodo Classico/Champenois Method
Then there's the Champenois method, or as the Italians say, Metodo Classico, deeply rooted in the traditions of France's Champagne region. This method is akin to a master composer, weaving complexity into every bottle through an elaborate second fermentation right inside the bottle, a process often spanning over two years. The intricate steps – remuage, disgorgement, dosage – are like the careful brushstrokes on a canvas, resulting in a symphony of rich, yeast-derived notes and a perlage that's both refined and enduring. Metodo Classico wines, in comparison to their Prosecco cousins, are like rare gems with significantly lower production numbers. They demand patience and meticulous care, aging on lees and undergoing labor-intensive processes, leading to a more exclusive output.
Take Franciacorta, for instance, a blend of Chardonnay, Pinot Nero, and Pinot Bianco. It's like a time-honored melody, requiring a symphony of at least 18 months of aging on lees for its non-vintage variations. But the composition deepens for its Rosè and Saten, demanding 24 months, while the vintage labels and Riserva require an orchestration of 30 and 60 months, respectively.
Then there's the Trento DOC, a harmonious blend of Chardonnay, Pinot Bianco, Pinot Nero, and Meunier. Like a classic poem, it requires a minimum of 15 months on lees for its non-vintage wines, building up to a crescendo of 36 months for the Riserva.
Oltrepo Pavese Metodo Classico, primarily made from Pinot Nero, with a blend of Chardonnay, Pinot Grigio, and Pinot Bianco, echoes the diversity of its region. It calls for a minimum of 15 months on lees for non-vintage varieties, and at least 24 months for vintage and Cruasè Rosato, each bottle encapsulating the essence of its land.
Alta Langa, embracing Chardonnay and Pinot Nero, is like a deep, introspective novel, necessitating at least 30 months on lees, and an even more profound 36 months for its Riserva, each page turning with time.
In recent years, many Italian regions have begun exploring Metodo Classico with indigenous grapes like Carricante, Nebbiolo, Verdicchio, Sangiovese, Vermentino, and others. This venture into the heart of each region's terroir reflects a minimum aging of 18 to 24 months on lees,

Second fermentation in bottle
In this world of bubbles and elegance, Italian wine denominations stand as guardians of quality and authenticity. Charmat, with its designated production methods and regions, and Metodo Classico wines, governed by strict rules regarding grape varieties, aging periods, and production techniques, both tell a story of dedication, tradition, and a deep-rooted love for the craft of winemaking. This is the essence of Italian sparkling wines – a testament to diversity, tradition, and an enduring passion for excellence.

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