Sparkling wines
Fine, lively and fragrant bubblies for celebrating notable events, or when you just want to create a special moment in your everyday life.
RIBOLLA GIALLA BRUT VINTAGE SPARKLING WINE
Our Ribolla Gialla Brut comes from a selection of vineyards in the eastern hills of Friuli, trained using the Cordon Spur and Guyot systems, which produce grapes that are ideal for making high-quality sparkling wine. After a first fermentation that takes place partly in stainless steel and partly in barriques, the 100% Ribolla Gialla base wine is refermented in large horizontal pressurized tanks, followed by maturation on the lees for a period of at least 30 months.
Excellent as an aperitif, our Ribolla Brut is an ideal wine for pasta or rice dishes, delicate vegetable-based main courses, cheeses and white meats. Perfect with fish and shellfish dishes.
A brilliant straw yellow colour with faint greenish highlights, and a constant stream of very fine, persistent bubbles. Delicate and fine on the nose, it is extremely fresh on the palate, with rich structure and infinite nuances of fruit (including citrusy ones), and a long, aromatic finish.
RIBOLLA GIALLA SPUMANTE DOSAGGIO ZERO
Our Dosaggio Zero is made 100% from Ribolla Gialla grapes. After a first fermentation in stainless steel and in barriques, it is refermented in large horizontal pressurized tanks, followed by maturation on the lees for a period of at least 30 months, during which refermentation proceeds very slowly, bringing the residual sugar content down to below 3 g/l. Twelve months in bottle are necessary to complete the long process of maturation.
Perfect as an aperitif with tasty canapés. Ideal with fish hors d’oeuvres and cold cuts.
A straw colour and perlage of rare finesse and persistence. A floral nose, fresh and citrusy, which then takes on fragrant notes of yeast and face powder. The flavour is full, tangy, extremely lively and extraordinarily harmonious in its long, fruity finish.
APPLAUSE
Applause is our Vintage Metodo Classico wine, a blend of Chardonnay and Pinot Nero.
The grapes are already specially selected on the vine, then picked and placed in small crates at the first light of day, before the sun can warm their pulp. Extremely soft pressing allows us to extract only the very best free-run juice. The wine matures on its lees in the bottle for 5 years.
Excellent as an aperitif, it is also ideal with a whole host of fish recipes.
A fairly deep, lively and brilliant yellow colour, with a concentrated, tiny and continuous perlage. A direct, clean and complex nose, recalling various blends of ripe fruits and toasted hazelnuts. It displays all of its full fruit on the palate, thanks to its underlying rich vein of acidity; there is a perfect balance between the fragrance of the yeasts, the freshness of its aromas, and its long finish.
IL GRIGIO SPUMANTE
Il Grigio, our first sparkling wine which dates back to 1973, was probably the first Martinotti Method product in the history of winemaking in Friuli. Pinot Grigio and Chardonnay grapes, six months’ maturation on the lees and at least another three in the bottle give our Il Grigio a rare finesse.
A classic aperitif, which also goes well with seafood hors d’oeuvres and cold cuts. Excellent with cooked vegetables and baked fish. We like to call it our “boat wine”, because it makes a perfect accompaniment for tasty appetizers.
A persistent mousse, with fine and continuous perlage.
A bright pale straw colour, with greenish highlights.
A fresh, fragrant nose, in which notes of Golden Delicious apples, pears and hot crusty bread stand out.
Rounded flavour; faintly fruity, with a citrusy vein; well-balanced and persistent.
IL GRIGIO ROYAL
Il Grigio Royal matures on its lees for at least 6 months, a slow process of lysis which represents our style of making sparkling wine. The grapes undergo cold maceration for 48 hours before pressing, after which the must ferments in stainless steel for 10 days at a controlled temperature of 14-15°C. Refermentation takes place in pressurized tanks in the spring, and maturation on the lees lasts around 5 months.
Prior to bottling, we add a unique and special ingredient: a liqueur d’expédition composed of berry fruit extracts, in order to enhance its spectrum of aromas.
Excellent as an aperitif, it also goes well with fish hors d’oeuvres, shellfish, and fresh or moderately mature cheeses. Try it also with homemade cookies.
Use of such a lengthy Martinotti Method allows us to obtain a high-quality sparkling wine with a lively, fine and persistent perlage. A deep rosé in colour, it is fresh, fragrant and generous on the nose: wild strawberries, redcurrants and raspberries combine with a faint suggestion of just-baked bread. It is intriguing, rounded and creamy on the palate, thanks also to the harmonious aromas of berry fruits that enhance the freshness and complex taste profile of this sparkling wine.
PROSECCO DOC
Our Prosecco matures on its lees for at least 4-6 months, a period during which lysis is favored by periodic mechanical agitation. After very soft pressing of the whole grapes, fermentation of the must takes place in temperature-controlled stainless steel tanks, followed in turn by refermentation in pressurized tanks at 14°C.
Try it with a scallop mousse, a warm salad of barley and mixed vegetables, or a prawn risotto.risotto agli scampi.
In the glass, a splendid, brilliant straw yellow colour with delicate green nuances combines with a fine, persistent perlage. Fragrant, fresh and fruity are the primary descriptions of the nose, with notes that recall apples, jasmine and crusty bread. Its flavour is rounded, lively and faintly fruity, accompanied on the finish by a delicate acidulous sensation.