Martinotti Method

The Martinotti method, also known as the Charmat method, is a process used to produce sparkling wine by refermentation in a large closed vessel called an autoclave .

It was Federico Martinotti from Villanova, director of the Experimental Institute for Oenology in Asti, who invented and patented the method in 1895 in Italy, France and Switzerland. Later, the Frenchman Eugène Charmat built and patented similar equipment, giving rise to the double name Martinotti Charmat .

The Martinotti method produces sparkling wines with fruity characteristics . It is particularly suitable for use in aromatic grape varieties , since the long rest on yeast typical of the classic method would harm the expression of the aroma of these wines. Some grapes appreciated for this method are the Moscato , the Glera , the Malvasia and the Brachetto .