In 1895, Federico Martinotti invented a new method to create Spumante. By creating the secondary fermentation in a closed and sealed vat he found a way not only to make wines of consistently high quality but also a way to do it more quickly in order to preserve the natural freshness of the grapes. The process is now: grapes to fermentation, secondary fermentation to bottle.
A fresh aroma of flowers and fruit with apple, pear, banana, and thyme notes. In the mouth, dry but fruity with white fruits and mandarin, well-balanced fresh, citrus acidity and perfectly balanced in the finish