THE METHOD

THE GREAT UNDERSTANDING BETWEEN MAN AND NATURE

From the harvest to the vinification and the sparkling process with the application of the Martinotti - Charmat method also known as the Italian Method. Different phases of that always extraordinary adventure which is the creation of a sparkling wine in which the technical invention knows how to enhance the characteristic virtues of the grapes, the perfect gift of the earth and the sun, to obtain a fresh wine, with fruity notes, with a perlage fine and delicate, like Prosecco.

HARVEST AND VINIFICATION

FROM THE RITUAL OF THE HARVEST TO THE EMOTION OF THE GLASS

THE GRAPE HARVEST

Every year the Visentin family, together with all their collaborators, harvest the glera grapes strictly by hand in the vineyards located on the steep slopes of the hills of Asolo and in those planted in flatter areas. The harvested grapes are placed in special boxes where, unlike what happens in trailers, the grapes remain intact. The joy of the harvest is accompanied by attention to the order and care of the vineyard.

THE MARTINOTTI-CHARMAT METHOD

The Prosecco is made sparkling in an autoclave according to the Martinotti-Charmat method. Until the end of the 1800s the refermentation of sparkling wines took place in the bottle (Metodo Classico). Federico Martinotti (1860-1924), director of the Experimental Institute for Enology in Asti, invented and patented the method of refermentation in large containers in 1895, which was then adopted around 1910 by the Frenchman Eugène Charmat, who built the equipment.

FERMENTATION IN AUTOCLAVE

Fermentation takes place in large pressurized containers very similar to large stainless steel silos, at a controlled temperature, which keep carbon dioxide trapped inside. In this way, fresh and fragrant wines are obtained especially if aromatic grape varieties are used, thus favoring a strong extraction of aromas and flavors in a much shorter time than with the Classic Method.