Maso Martis
Blanc de Blancs Trento Brut
| Denomination | DOC Trento Spumante Bianco |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Trentino Alto Adige (Italy) |
| Grape varieties | 100% Chardonnay |
| Aging | Aged in stainless steel tanks, it is bottled the following spring with the addition of selected yeasts. Matured on the lees for a minimum period of 24 months, then manually riddled and disgorged before being released for sale. |
- Name and alcohol content: Trento DOC Brut, 12.5% vol, ICEA certified organic
- Grape variety and origin: 100% Chardonnay from Martignano, at an altitude of 450 metres
- Production technique: Traditional Method with partial fermentation and ageing in barrique
- Ageing on the lees: 24 months for floral, fruity aromas and yeast notes
- Pairings and serving temperature: recommended with shellfish and risottos; serve between 8 and 12 °C
Description
What kind of wine it is
Maso Martis Blanc de Blancs Brut is a refined Traditional Method sparkling wine that best expresses the characteristics of Chardonnay in the Trento region. It appears a pale straw yellow in the glass, with a fine and persistent perlage. The bouquet is intense, marked by floral notes, hints of fresh fruit and an elegant touch of yeast. On the palate, it is fresh, delicate and well-balanced, supported by lively natural acidity. Thanks to its versatility, it is excellent as an aperitif and pairs harmoniously with shellfish dishes, light risottos, vegetarian preparations and cheese selections.
Where it comes from
This wine originates in Martignano, on the hills of Trento at the foot of Monte Calisio. The Maso Martis vineyards are situated at around 450 metres above sea level, where they benefit from an ideal mountain climate, characterised by constant breezes and temperature variations that preserve the freshness and aromatic intensity of the grapes. The winery manages the land according to the principles of organic farming. The vines, trained using the Trentino pergola system, are tended with careful agronomic practices, such as short pruning and organic fertilisation, ensuring the health of the plants and the utmost respect for the environment.
How it is produced
Production follows the Traditional Method, beginning with a manual harvest to preserve the integrity of the bunches, followed by gentle pressing. Part of the must ferments and matures in barrels for about eight months, while the remainder matures in steel tanks. Once the blend is created, the wine is bottled with selected yeasts for secondary fermentation in the bottle. This is followed by a long ageing on the lees for around twenty-four months, which gives complexity to the structure. The process concludes with manual riddling and disgorgement, resulting in a clean and fragrant flavour profile.
History and Curiosities
Founded in 1990 in Martignano, the Maso Martis winery has been cultivating its own vineyards since the 1980s at the foot of Monte Calisio, at an altitude of 450 metres. In this ideal microclimate, the company follows ICEA-certified organic viticulture. The traditional method enhances the Chardonnay through a slow maturation on the lees for around 24 months and careful manual remuage. This deep artisanal passion gives rise to a Trento DOC of extraordinary elegance, awarded the prestigious 4 Bibenda bunches and 3 glasses from Gambero Rosso.
Awards
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3This guide is highly respected and offers the most comprehensive review of Italian wines. It has a long tradition and is based on blind tastings carried out by over 100 experts.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
08 - 10 °C
Longevity:
05 - 10 years
- Start up year: 1990
- Oenologist: Matteo Ferrari
- Bottles produced: 120.000
- Hectares: 10
Ever since the beginning we dedicated our activity almost exclusively to the art of producing classic method sparkling wines: a real challenge to face at that time, as this type of product from Trentino still had not achieved the reputation of high quality as it has today with the brand TRENTODOC.
We live in a house located in the heart of our vineyards and therefore for us the transition to organic viticulture was the natural consequence of our way of life that focuses on life quality.
Maso Martis is situated in Martignano at the foothill of Mount Calisio (also called Argentario) above Trento, 450 m above sea level: a mountain terrain that was cultivated as early as the end of the 800, and is well exposed and caressed by the mountain breeze. Read more
| Name | Maso Martis Blanc de Blancs Trento Brut |
|---|---|
| Type | White organic classic method sparkling wine brut |
| Denomination | Trento DOC |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Chardonnay |
| Country | Italy |
| Region | Trentino Alto Adige |
| Vendor | Maso Martis |
| Story | History and Curiosities Founded in 1990 in Martignano, the Maso Martis winery has been cultivating its own vineyards since the 1980s at the foot of Monte Calisio, at an altitude of 450 metres. In this ideal microclimate, the company follows ICEA-certified organic viticulture. The traditional method enhances the Chardonnay through a slow maturation on the lees for around 24 months and careful manual remuage. This deep artisanal passion gives rise to a Trento DOC of extraordinary elegance, awarded the prestigious 4 Bibenda bunches and 3 glasses from Gambero Rosso. |
| Origin | Martignano (Trento), at the foot of Mount Calisio |
| Climate | Mountain climate |
| Cultivation system | Pergola trentina |
| Plants per hectare | 3.000 piante per ettaro |
| Yield per hectare | Does not exceed 10,000 kg/ha |
| Fermentation | About 24 months |
| Production technique | Short pruning; organic fertilisation on a biennial/triennial basis; alternate row soil tillage; emergency drip irrigation only; organically farmed vineyards with ICEA certification. |
| Wine making | Manual harvest in small crates; gentle pressing of the grapes processed separately; fermentation of the Pinot Noir in stainless steel and the Chardonnay in barriques for about 8 months; blending of the cuvée; maturation in stainless steel; bottling the following spring with the addition of selected yeasts; second fermentation in the bottle (traditional method) and ageing on the lees for about 24 months; manual riddling and disgorgement before release. |
| Aging | Aged in stainless steel tanks, it is bottled the following spring with the addition of selected yeasts. Matured on the lees for a minimum period of 24 months, then manually riddled and disgorged before being released for sale. |
| Total acidity | 7.5 gr/L |
| Dry extract | 22.0 gr/L |
| Allergens | Contains sulphites |